Marinatedmushroomsalad Recipes

SIMPLE MARINATED MUSHROOM SALAD

Steps:

• In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.

MARINATED SALAD

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

SAVORY MARINATED MUSHROOM SALAD

Steps:

• In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

BALSAMIC-MARINATED MUSHROOM SALAD

Steps:

• Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl.
• Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time.
• Sprinkle with fresh parsley just before serving.

MARINATED MUSHROOM SALAD

Steps:

• In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
• In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
• Preheat a grill to medium-high.
• Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
• Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.

MARINATED MUSHROOM SALAD

Steps:

• In a large saucepan, bring water and lemon juice to a boil.
• Add mushrooms and cook 3 minutes, stirring occasionally.
• Drain; cool.
• Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley, and olives.
• Combine all dressing ingredients in a small bowl or a jar with tight-fitting lid; shake or mix well.
• Pour over salad.
• Cover and refrigerate overnight.

MARINATED MUSHROOM SALAD

Steps:

• Mix all ingredients together in a large serving bowl! Keep refrigerated until ready to eat!

MARINATED MUSHROOM SALAD

Steps:

• Wrap whole peppercorns and seeds in a small square of cheesecloth and tie into a bundle with string, then put in a 3-quart saucepan along with water, oil, zest, 2 tablespoons lemon juice, and shallots. Bring to a simmer over moderate heat, then reduce heat to moderately low and simmer, covered, 10 minutes. Add mushrooms and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until tender, about 12 minutes. Transfer mushrooms to a bowl with a slotted spoon, then increase heat and boil cooking liquid until reduced to about 3/4 cup.
• Discard cheesecloth bag and zest, then stir salt and ground pepper into broth. Pour through a fine-mesh sieve into bowl with mushrooms. Cool to room temperature and stir in parsley and remaining 1 1/2 tablespoons lemon juice.

MARINATED BARBEQUED VEGETABLES

Steps:

• Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
• In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for high heat.
• Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.