EASY MARINATED MUSHROOMS
Easy marinated mushrooms will only take 15 minutes of prep time. You can even make them the night before! An irresistible and refreshing appetizer to have on hand.
Provided by Lora
Categories Appetizer
Number Of Ingredients 10
Steps:
- In a large pot, add water (just need enough water that will cover the mushrooms) and the lemon juice. Bring to a boil.
- While you bring the lemon water to a boil, clean and wash mushrooms.
- Trim off the stems. If you have some larger mushrooms like I did, cut the larger ones in half (the mushrooms do shrink when you boil them in the water, so don't cut the smaller ones)put them in a large pot.
- When the lemon water has come to a boil, carefully add the mushrooms. Let them boil for about 5 minutes (you don't want to boil them until they're super soft, just a quick boil).
- While the mushrooms are doing their quick boil, bring the marinate to a boil.
- In a small pot, add the olive oil, vinegar, garlic cloves, salt, oregano, dried parsley, and crushed red pepper flakes. Bring to a boil and let boil for about 3 minutes (should be about same time as it takes to boil the mushrooms, it's ok if it goes over a minute or two). When it's boiled for a few minutes, remove from heat so you can deal with the mushrooms.
- Remove the garlic cloves from the olive oil marinate and reserve in a small plate.
- Drain the mushrooms in a colander. Spoon them into your canning jars (or whatever container you are storing them in)add a garlic clove to each jar, and leave about 1/2 inch of headspace on the top.
- When you have your mushrooms ready in the jars, stir the marinade together and carefully pour the olive oil marinade over the mushrooms in the jars, being sure to leave that 1/2 inch of headspace on the top.
- Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to two weeks.
- Serve at room temperature.
- Use the marinated mushrooms in salads, antipasto, pasta salad, or just enjoy straight from the jar.
JEAN'S MARINATED MUSHROOMS
Tarragon vinegar and garlic highlight the marinade for these delicious mushrooms!
Provided by Kathleen Burton
Categories Appetizers and Snacks Vegetable Mushrooms
Time 8h20m
Yield 12
Number Of Ingredients 9
Steps:
- In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes. Remove from heat and place in a medium bowl.
- In a medium bowl, whisk together dry Italian-style salad dressing mix, tarragon vinegar, water, vegetable oil, white sugar, garlic and red pepper sauce.
- Pour the whisked mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving.
Nutrition Facts : Calories 142 calories, Carbohydrate 3.4 g, Cholesterol 5.1 mg, Fat 14.2 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 292.4 mg, Sugar 2.5 g
MARINATED MUSHROOMS
This recipe is from La Bonne Cuisine Cookbook. It's a great base. I usually start with this and add whatever else I have available like fresh herbs or chopped green onions, shallots, lemon zest... Place in the refrigerator and let all the flavors soak in for a couple of hours. Great hors d'oeuvre!
Provided by Penny Stettinius
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Stir all ingredients together in a nice serving bowl.
- Cover and refrigerate for an hour or more.
- Serve with toothpicks.
Nutrition Facts : Calories 237.1, Fat 24.3, SaturatedFat 3.4, Sodium 1200.4, Carbohydrate 4.4, Fiber 0.8, Sugar 1.6, Protein 2.6
MARINATED MUSHROOMS
Make and share this Marinated Mushrooms recipe from Food.com.
Provided by Chef Kiddle
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything and let sit overnight.
- You may store in refrigerator, but let them warm to room temperature before eating so they don't congeal.
Nutrition Facts : Calories 348.4, Fat 36.4, SaturatedFat 5, Sodium 297.4, Carbohydrate 5.1, Fiber 1.3, Sugar 2.5, Protein 3.6
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