MARINATED MUSHROOMS
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
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 (MARTHA STEWART'S)
Make and share this Marinated Mushrooms (Martha Stewart's) recipe from Food.com.
Provided by Bren in LR
Categories Vegetable
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring 1/4 cup water, 2 Tbs each olive oil and white wine vinegar, 2 minced cloves, 1/4 tsp dried thyme, 1 1/4 tsp coarse salt, and 1/4 tsp ground black pepper to a boil.
- Add 1 pound button mushrooms, halved or quartered; 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. For the most flavor, let them marinate overnight.
Nutrition Facts : Calories 87.5, Fat 7.2, SaturatedFat 1, Sodium 733.3, Carbohydrate 4.3, Fiber 1.2, Sugar 2.3, Protein 3.6
MARINATED MUSHROOMS ANTIPASTO
These mushrooms would be a good addition to an antipasto platter. For the most flavor, let them marinate overnight.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 8
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 WITH CHIVES
Marinated mushrooms topped with shaved Parmesan are a perfect buffet dish to bring to a potluck party. The mushrooms can marinate for up to 6 hours. To transport, pack the garnish -- fresh chives and cheese -- in separate zip-top bags and add just before serving.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- In a small saucepan, combine garlic, lemon zest and juice, olive oil, white-wine vinegar, and salt and pepper. Bring to a simmer over medium and cook 3 minutes.
- In a medium bowl, combine warm marinade and mushrooms; cover and refrigerate at least 2 hours (or up to 6). To serve, bring to room temperature, remove garlic cloves, and top mushrooms with chives and Parmesan.
Nutrition Facts : Calories 101 g, Fat 9 g, Fiber 1 g, Protein 4 g, SaturatedFat 2 g
PAN-ROASTED MARINATED MUSHROOMS
A quick and easy appetizer that's the perfect compliment to rich cheese and buttery crackers, this make-ahead dish starts with sliced mixed mushrooms.
Provided by Lauryn Tyrell
Categories Appetizers
Time 1h20m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high. Add mushrooms and cook, undisturbed, until bottoms are golden brown, 3 minutes. Season with kosher salt and freshly ground pepper. Cook, stirring, until mushrooms are golden all over, about 5 minutes more (if browning too quickly, reduce heat).
- Add butter, garlic, herbes de Provence, sherry vinegar, and soy sauce; cook 30 seconds. Transfer to a bowl and stir in oregano; drizzle with more oil. Let stand at least 1 hour, or refrigerate, covered, up to 2 days. Serve at room temperature.
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.
STUFFED MUSHROOMS
Provided by Martha Stewart
Categories appetizer
Time 1h15m
Yield 24 stuffed mushrooms
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.
- Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.
- Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.
MINUTE MARINATED MUSHROOMS
Provided by Rachael Ray : Food Network
Time 11m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Into a food processor add the bay leaves, peppercorns, mustard seeds, garlic, chile, onion, parsley, and thyme and pulse-chop into a paste. Place the vinegar, 1/4 cup water, sugar and salt in a pot and bring to a simmer to dissolve. Then add the paste and simmer for 1 to 2 minutes. Place the mushrooms in a container and douse with the hot brine; cover and steep 1 minute. Stir and drizzle with extra-virgin olive oil.
RAW MARINATED MUSHROOMS
No cooking involved, the mushrooms marinate for three days.
Provided by Rina Mann
Categories Appetizers and Snacks Vegetable Mushrooms
Time P3DT10m
Yield 10
Number Of Ingredients 11
Steps:
- Combine the mushrooms, salt, sugar, red pepper, black pepper, oregano, monosodium glutamate, garlic, onion, vinegar, and oil in a large container. Mix well. Cover the container and allow mixture to marinate in refrigerator for 3 days.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 6.4 g, Fat 7.5 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 1075.8 mg, Sugar 4 g
MARINATED MUSHROOMS
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet. Then add the garlic and saute for a few seconds, after which add the mushrooms. Saute the mushrooms over high heat until they are lightly browned.
- Stir in the rosemary, vinegar and the capers and remove from the heat. Season to taste with salt and pepper.
- Allow to cool to room temperature. Adjust seasonings before serving, adding salt and pepper, sherry vinegar and olive oil, if necessary.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 221 milligrams, Sugar 2 grams
MARINATED MUSHROOMS
Purchasing marinated mushrooms at a deli can be quite expensive. These will rival any that you can buy and will save you a ton of money! These make a wonderful addition to an antipasto platter.
Provided by Deja A
Categories Low Protein
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients to make marinade.
- Pour over mushrooms and stir gently to coat.
- Cover container and refrigerate overnight.
- Stir or shake mushrooms occasionally, to ensure contact with marinade.
- Optional: If you prefer, use 1/2 cup of your favorite olive oil, instead of 1/4 cup olive oil & 1/4 cup vegetable oil.
MARINATED MUSHROOMS
Guests will never guess a dish so flavorful could take only 10 minutes of hands-on prep and no cooking! Great as a side dish or tempting tidbit on a relish tray, this versatile recipe is from Billie Moss in Walnut Creek, California.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
MARINATED MUSHROOMS
These are a nice addition to an appetizer buffet table. For the best flavor, allow the mushrooms to marinate a few days before serving.
Provided by Allrecipes Member
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate for 1 to 2 days. Serve with a slotted spoon.
Nutrition Facts : Calories 269.4 calories, Carbohydrate 5.5 g, Cholesterol 0 mg, Fat 27.4 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 3.8 g, Sodium 167.8 mg, Sugar 2.4 g
MARINATED MUSHROOMS II
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
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
MARTHA STEWART STEAK MARINADE
This is an excellent marinade from Martha Stewart. It is my go-to marinade for steaks. It sounded like a lot of garlic the first time I made it but I'm glad I kept the 4 cloves!
Provided by Funfetti
Categories Easy
Time 4h10m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Whisk together soy sauce, olive oil, garlic cloves, and lemon juice.
- Place steak in a nonreactive dish, and pour marinade over top.
- Cover, and refrigerate for at least 4 hours (or overnight).
Nutrition Facts : Calories 276.9, Fat 27.1, SaturatedFat 3.7, Sodium 2012.8, Carbohydrate 6.6, Fiber 0.5, Sugar 1.4, Protein 4.3
MARY MCCORMACK'S MARINATED MUSHROOMS
This is a wonderful hors d'oeuvre for the holidays. It always gets eaten fast in our home.
Provided by Marilyn McCormack
Categories Appetizers and Snacks Vegetable Mushrooms
Yield 8
Number Of Ingredients 5
Steps:
- Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 3.2 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 750.1 mg, Sugar 1.1 g
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