Marinated Mushrooms Funghi Marinati Recipes

MARINATED MUSHROOMS

Steps:

• Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.

MARINATED MUSHROOMS II

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.

EASY MARINATED MUSHROOMS

Steps:

• In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
• Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.

MARINATED MUSHROOMS

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.

MARINATED MUSHROOMS

Steps:

• Place the mushrooms in a bowl. In another bowl, whisk the remaining ingredients. Pour over mushrooms and toss to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard marinade before serving.

MARINATED MUSHROOMS (FUNGHI MARINATI)

Steps:

• Combine the oil, water,lemon juice,bay leaf, garlic, peppercorns and salt in a 10-12 inch stainless steel skillet, and bring to a boil over moderate heat.
• Reduce the heat, cover and simmer for 15 minutes. Strain this marinade through a sieve and return it to the skillet; bring to a simmer over low heat.
• Drop the mushrooms into the marinade and simmer, turning them over from time to time, for 5 minutes.
• Let the mushrooms cool in the marinade. Serve them at room temperature or, after they have cooled, refrigerate them and serve cold. (The mushrooms will keep in the refrigerator at least 2 days.).
• Before serving, lift the mushrooms out of the marinade with a slotted spoon, draining them carefully, and arrange them on a platter or in a serving bowl.

FUNGHI MARINATI (MARINATED OYSTER MUSHROOMS)

Steps:

• Slice the mushrooms.
• Mix the vinegar with 300 ml of water and bring to the boil.
• Add the mushrooms and cook for 2-3 minutes.
• Drain and mix with the parsley and garlic.
• Allow to marinade for at least two hours.
• Add salt, pepper and olive oil to taste.