Marinated Mushrooms Antipasto Recipes

MARINATED MUSHROOMS ANTIPASTO

Marinated Mushrooms Antipasto image

These mushrooms would be a good addition to an antipasto platter. For the most flavor, let them marinate overnight.

Provided by Martha Stewart

Time 1h

Number Of Ingredients 8

Ingredients

1/4 cup water
2 tablespoons olive oil
2 tablespoons white-wine vinegar
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound button mushrooms, halved or quartered

Steps:

In a medium saucepan, bring water, olive oil, white-wine vinegar, garlic, thyme, salt, and ground pepper to a boil. Add mushrooms; stir to coat.
Cover; simmer over low heat until mushrooms are tender and have released their liquid, 5 to 8 minutes. Remove mushrooms with a slotted spoon to a bowl; reserve.
Return liquid to a boil; cook until reduced to 1/4 cup, 3 to 4 minutes. Pour over mushrooms. Refrigerate until completely chilled; serve.

MARINATED MUSHROOMS FOR ANTIPASTO

Marinated Mushrooms for Antipasto image

Marinated mushrooms are one of my favorite Italian antipasti. They are easy to make and all you need is some crusty bread to eat with them. They also taste good as a side for raclette.

Provided by Rita

Categories Appetizers and Snacks Vegetable Mushrooms

Time 5h25m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound small mushrooms, stemmed
4 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
½ red onion, finely chopped
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh thyme
2 cloves garlic cloves, pressed
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 3.1 g, Fat 7 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 149.3 mg, Sugar 1.2 g

ANTIPASTO WITH MARINATED MUSHROOMS

Antipasto With Marinated Mushrooms image

Simple and easy antipasto with marinated mushrooms--great for parties or a start to an Italian dinner.

Provided by southern chef in lo

Categories Vegetable

Time P1D

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried tarragon leaves
1 garlic clove, slightly crushed
1/8 teaspoon black pepper
1/2 cup olive oil
fresh mushrooms, stems removed
4 teaspoons red wine vinegar
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 dash black pepper
1/4 cup olive oil
4 ounces mozzarella cheese, cut into 1/2-inch cubes
4 ounces prosciutto or 4 ounces cooked ham, thinly sliced
4 ounces provolone cheese, cut into 2-inch sticks
1 (10 ounce) jar pepperoncini peppers, drained
8 ounces hard salami, thinly sliced
2 (6 ounce) jars marinated artichoke hearts, drained
1 (6 ounce) can pitted ripe olives, drained
lettuce leaf, for garnish
fresh basil leaf, for garnish
chives (to garnish)

Steps:

Prepare Marinated Mushrooms; set aside. Combine vinegar, dried basil, oregano and black pepper in small bowl. Add oil; whisk until well blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator at least 2 hours.
Drain mozzarella cubes, reserving marinade. Wrap 1/2 of prosciutto slices around provolone sticks; roll up remaining slices separately. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, pepperoncini, salami, artichoke hearts and olives on large platter lined with lettuce, if desired. Drizzle reserved marinade over pepperoncini, artichoke hearts and olives. Garnish, if desired. Serve with small forks or toothpicks.
MARINATED MUSHROOM DIRECTIONS: Combine lemon juice, parsley, salt, tarragon, garlic and pepper in medium bowl. Add oil; whisk until well blended. Add mushrooms; stir to coat. Marinate, covered, in refrigerator 4 hours or overnight, stirring occasionally. Drain mushrooms; reserve marinade for dressing, if desired.

Nutrition Facts : Calories 353.6, Fat 31.6, SaturatedFat 8.1, Cholesterol 27.7, Sodium 1137, Carbohydrate 9.6, Fiber 3.6, Sugar 2, Protein 10.4

FAVORITE MARINATED MUSHROOMS

Favorite Marinated Mushrooms image

Brenda Snyder from Hesston, Pennsylvania notes, "This is a nice way to serve mushrooms as an appetizer...and it also makes a great side dish for any type of meat. Sometimes I add these tangy mushrooms to salads for extra flavor, too."

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 15m

Yield 4 cups.

Number Of Ingredients 13

Ingredients

2 pounds fresh mushrooms
1 envelope (.7 ounce) Italian salad dressing mix
1 cup water
1/2 cup olive oil
1/3 cup cider vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon minced fresh parsley
1 tablespoon reduced-sodium soy sauce
2 teaspoons crushed red pepper flakes
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings. , Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 166 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 602mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

ANTIPASTO MARINATED VEGETABLES

Antipasto Marinated Vegetables image

The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment-it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. -Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

3 celery ribs, sliced
3 large carrots, sliced
1 medium green pepper, julienned
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup sliced ripe olives
3/4 cup olive oil
1/3 cup white wine vinegar
2 green onions (white parts only), thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon pepper
1/4 teaspoon salt
1 jar (2 ounces) pimiento strips
2 tablespoons minced fresh parsley

Steps:

Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

MARINATED MUSHROOMS II

Marinated Mushrooms II image

This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.

Provided by Cristi Zbella

Categories Appetizers and Snacks Vegetable Mushrooms

Time 27m

Yield 16

Number Of Ingredients 9

Ingredients

⅓ cup red wine vinegar
⅓ cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

Steps:

In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

Nutrition Facts : Calories 54.1 calories, Carbohydrate 2.8 g, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 148.1 mg, Sugar 1.5 g

ANTIPASTO MUSHROOMS

Antipasto Mushrooms image

These zesty mushrooms are addictive. They take some planning ahead (they are best if marinated two days), but they are otherwise quick-to-make. They can be used as part of an antipasto platter, as a salad garnish, or as a garnish to grilled beef or pork.

Provided by operabuff

Categories Vegetable

Time P2DT20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb mushroom, bases cut off
1/3 cup olive oil
1/2 cup water or 1/2 cup stock
2 garlic cloves, minced
2 lemons, juice of
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
10 black peppercorns
1 teaspoon salt

Steps:

Combine olive oil, water or stock, garlic, lemon juice, and bay leaves in a large saucepan. In a mortar and pestle, briefly grind together the thyme and rosemary. Add the herbs, the peppercorns, and the salt to the marinade.
Add the mushrooms to the saucepan and bring mixture to a boil. Reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool.
Refrigerate mushrooms in their marinade for 1 to 2 days.
To serve, remove from refrigerator at least 1/2 hour before serving. Drain the marinade from the mushrooms, picking out the bay leaves and peppercorns. Garnish, if desired, with freshly-chopped Italian parsley.

MARINATED MUSHROOMS

Marinated Mushrooms image

To save last-minute prep time -- and allow the flavors to develop even more -- make these tangy mushrooms a day ahead. Serve them with store-bought olives and pickled hot or sweet peppers as an antipasto course.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 30m

Number Of Ingredients 7

Ingredients

12 ounces cremini mushrooms, or a mix of cremini and oyster mushrooms
2 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
3 tablespoons coarsely chopped fresh oregano
6 tablespoons extra-virgin olive oil
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Steps:

Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.
Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. Serve at room temperature.

GRILLED MUSHROOM ANTIPASTO SALAD

Grilled Mushroom Antipasto Salad image

Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

Provided by Brad Leone

Categories Bon Appétit Salad Side Vegetable Mushroom Olive Parmesan Olive Oil Vinegar Oregano Grill/Barbecue Grill Summer Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Quick & Easy

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

2 lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large
7 Tbsp. extra-virgin olive oil, divided
Kosher salt
2 Tbsp. Champagne vinegar or white wine vinegar
1 tsp. Aleppo-style pepper
1 tsp. dried oregano
1 garlic clove, finely grated
Freshly ground black pepper
2 oz. Parmesan, shaved
½ cup Castelvetrano olives, coarsely chopped
¼ cup drained Peppadew peppers in brine, coarsely chopped

Steps:

Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

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