Marinated Mushrooms With Shallots And Thyme Recipes

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EASY MARINATED MUSHROOMS



Easy Marinated Mushrooms image

Slow-cooked marinated mushrooms are a delicious, easy appetizer, and always a favorite!

Provided by DOREENB

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 8h15m

Yield 16

Number Of Ingredients 5

2 cups soy sauce
2 cups water
1 cup butter
2 cups white sugar
4 (8 ounce) packages fresh mushrooms, stems removed

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.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 29.3 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 7.3 g, Sodium 1889.2 mg, Sugar 26.5 g

SAUTEED MUSHROOMS WITH SHALLOTS AND THYME



Sauteed Mushrooms With Shallots and Thyme image

How interesting a simple little mushroom dish can be when you use exotic varieties, like chanterelles and lobster mushrooms. Be creative!

Provided by tonyp063

Categories     < 15 Mins

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 5

3 tablespoons clarified butter
1 lb about 8 cups mixed sliced mushrooms, rinsed, trimmed and patted dry (no thinner than 1/4-inch)
2 tablespoons minced shallots
1 1/2 teaspoons minced fresh thyme leaves
salt and pepper

Steps:

  • Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
  • Add 4 cups mushrooms. Don't toss or stir until mushrooms start to brown, 1-2 minute Cook 1-2 min more. Remove from pan.
  • Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
  • Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.

Nutrition Facts : Calories 140.3, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 10, Carbohydrate 6.2, Fiber 1.6, Sugar 2.5, Protein 5

THYME, SHALLOT, AND LEMON MARINADE



Thyme, Shallot, and Lemon Marinade image

This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Don't marinate shellfish for longer than twenty minutes; the acid in the lemon juice will cook the flesh.

Provided by Martha Stewart

Yield Makes 2/3 cup; enough for 2 pounds of meat or fish

Number Of Ingredients 7

3 tablespoons freshly squeezed lemon juice
3 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
16 sprigs fresh thyme
2 shallots, thinly sliced
1 lemon, sliced into 1/4-inch-thick rounds
Coarse salt and freshly ground pepper

Steps:

  • Whisk together juice, wine, and oil in a shallow nonreactive dish. Arrange meat or fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over fish. Cover; refrigerate, turning meat occasionally.
  • Remove meat or fish from refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.

SIMPLY MARINATED MUSHROOMS



Simply Marinated Mushrooms image

Fresh mushrooms are marinated overnight in olive oil seasoned with lemon juice, thyme and garlic and served warm. Delicious served with crusty bread to sop up the juices!

Provided by sal

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 8h25m

Yield 6

Number Of Ingredients 10

1 cup water
1 ½ pounds fresh mushrooms, stems removed
¼ cup olive oil
1 teaspoon dried thyme
1 teaspoon salt
3 tablespoons fresh lemon juice
3 teaspoons minced garlic
½ teaspoon ground black pepper
3 tablespoons dried parsley
⅛ teaspoon onion powder

Steps:

  • In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
  • In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 7.2 g, Fat 9.5 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 393.5 mg, Sugar 2.3 g

MARINATED MUSHROOMS WITH SHALLOTS AND THYME



Marinated Mushrooms With Shallots and Thyme image

These delicious little bites solve all kinds of snacking dilemmas, from last-minute appetizers to late-night fridge raids. You will need to refrigerate these for at least 12 hours, which I did not include in the time. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb button mushroom, washed and dried
4 shallots, sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon salt
1 teaspoon dried thyme

Steps:

  • Preheat oven to 475°F.
  • Slice mushrooms in half and arrange in 1 layer on a large rimmed baking sheet. Add shallots. Roast in top third of oven until mushrooms have released most of their juices, about 5 minutes.
  • Whisk oil with vinegar, salt and thyme in a large bowl. Add hot mushrooms and shallots and toss until coated. Pack into 2 - 500 ml Mason jars. Distribute oil-vinegar mixture between jars. Fasten lids.
  • Refrigerate at least 12 hours before serving. They will develop more and more flavour over the next few weeks.

Nutrition Facts : Calories 108.4, Fat 9.3, SaturatedFat 1.3, Sodium 103.4, Carbohydrate 4.9, Fiber 0.8, Sugar 1.5, Protein 2.7

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