Marinated Mushrooms Red Lion Inn Style Recipes

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MINUTE MARINATED MUSHROOMS



Minute Marinated Mushrooms image

Provided by Rachael Ray : Food Network

Time 11m

Yield 4 to 6 servings

Number Of Ingredients 13

2 large bay leaves
1 tablespoon peppercorns
1 teaspoon mustard seeds, 1/3 palmful
4 cloves garlic
1 red Fresno chile pepper
1 small red onion, chopped
A generous handful fresh flat-leaf parsley
A few sprigs fresh thyme
1/2 cup white wine vinegar
1/4 cup sugar
1 tablespoon sea salt
1 pound very small button mushrooms
1/4 cup extra-virgin olive oil

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.

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

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

MARINATED MUSHROOMS WITH RED BELL PEPPERS



Marinated Mushrooms with Red Bell Peppers image

This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.

Provided by NONA

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 5h

Yield 12

Number Of Ingredients 12

½ cup red wine vinegar
⅓ cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 (16 ounce) packages fresh mushrooms, stems removed
½ red bell pepper, diced

Steps:

  • Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g

SMOKED SALMON, RED LION INN STYLE



Smoked Salmon, Red Lion Inn Style image

Red Lion Inn is in Stockbridge, Massachusetts, USA and this recipe is adapted from the Red Lion Inn Cookbook. It's an easy and tasty hors d'oeuvre that will impress your guests. ZWT REGION: USA.

Provided by kiwidutch

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces thinly sliced smoked salmon (about 8 slices)
1 cup sour cream
8 teaspoons coarse grain mustard
4 teaspoons fresh dill (chopped)
4 slices red onions (sliced very thin)
4 teaspoons capers
pumpernickel bread (thinly sliced) or dense rye bread (thinly sliced)

Steps:

  • On a serving plate arrange the salmon slices.
  • Mix sour cream, mustard, dill and spread neatly over the salmon slices.
  • Use the onion slices and capers to garnish, and serve with pumpernickel or dense Rye bread.

Nutrition Facts : Calories 200, Fat 14.7, SaturatedFat 8.1, Cholesterol 39.1, Sodium 586.3, Carbohydrate 4, Fiber 0.3, Sugar 0.7, Protein 13

PAN-ROASTED MARINATED MUSHROOMS



Pan-Roasted Marinated Mushrooms image

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

3 tablespoons extra-virgin olive oil, plus more for serving
1 pound sliced mixed mushrooms
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
3 garlic cloves, smashed
2 teaspoons herbes de Provence
1 tablespoon sherry vinegar
1 tablespoon soy sauce
2 teaspoons chopped fresh oregano

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.

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