Marinated Wild Mushroom Canapes Recipes

SAUTEED WILD MUSHROOMS

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

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

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.

MARY MCCORMACK'S MARINATED MUSHROOMS

Steps:

• Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.

MARINATED WILD MUSHROOM CANAPES

Steps:

• 1. Clean mushrooms and chop in ¾ inch pieces. 2. Add mushrooms to a large pan, heated to medium-high and coated with olive oil. Add teaspoon of salt. Saute for about 10 minutes or until most of the water released from the mushrooms has evaporated. 3. Remove mushrooms from the pan and set aside. Leave oil in the pan. 4. Add leek, carrot, celery and onion. Saute over medium heat until the vegetables are golden brown. 5. Add bay leaf, thyme, garlic and coriander (wrapped in sachet if coriander is whole). Return mushrooms to the pan. Stir and let sauté for three minutes. 6. Add vinegar and sauté for 1 minute. 7. Add chicken stock. Bring to a simmer for 1 minute. 8. Turn off heat. Transfer to heat resistant bowl. Add 1/3 cup olive oil. 9. Let sit for 2 hours. 10. Adjust seasoning with salt and fresh lemon juice. Toasts 1. Slice baguette crosswise into ½ inch thick slices. 2. Lightly brush slices on both sides with olive oil. Season with salt. 3. Lay out on a sheet pan. Bake at 350 degrees, until golden, about 8 minutes per side. Presentation Lay toasts out on a plate and, using a spoon, place marinated mushrooms on the toasts. Serve and Eat. Wine Pairing: Pinot Noir from Burgundy or the Russian River. Beer Pairing: Amber Ale

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.

MARINATED MUSHROOMS ANTIPASTO

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 (CANNED) MUSHROOMS

Steps:

• Place all ingredients except mushrooms in a saucepan.
• Bring to a boil and simmer 10 minute.
• Add mushrooms, return to a boil and simmer 5 more minute.
• Put cooled mushrooms and marinade in large mason jar or other container. Cover and refrigerate.
• May be served in 24 hrs, but will keep up to 2 months in refrigerator.