Marks Marinated Mushrooms Recipes

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MARINATED MUSHROOMS



Marinated Mushrooms image

Purchasing marinated mushrooms at a deli can be quite expensive. These will rival any that you can buy and will save you a ton of money! These make a wonderful addition to an antipasto platter.

Provided by Deja A

Categories     Low Protein

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 cups whole mushrooms, cleaned & stems removed
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons red wine vinegar
2 tablespoons fresh parsley, minced
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 teaspoons Worcestershire sauce

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.

MARK'S MARINATED MUSHROOMS



Mark's Marinated Mushrooms image

This appetizer is equally delicious served hot or cold. It's a real crowd-pleaser.-Mark Curry, Buena Vista, Colorado

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 15m

Yield 3 cups.

Number Of Ingredients 6

1 pound small fresh mushrooms
1 small onion, thinly sliced
1/3 cup white wine vinegar
1/3 cup canola oil
1 teaspoon salt
1 teaspoon ground mustard

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once. Cool to room temperature. Transfer to a large bowl; cover and refrigerate overnight.

Nutrition Facts :

MARY MCCORMACK'S MARINATED MUSHROOMS



Mary McCormack's Marinated Mushrooms image

This is a wonderful hors d'oeuvre for the holidays. It always gets eaten fast in our home.

Provided by Marilyn McCormack

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Yield 8

Number Of Ingredients 5

1 ½ teaspoons garlic salt
1 ½ teaspoons seasoning salt
¼ cup distilled white vinegar
½ cup olive oil
2 (8 ounce) cans mushrooms, drained

Steps:

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

Nutrition Facts : Calories 134.9 calories, Carbohydrate 3.2 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 750.1 mg, Sugar 1.1 g

MARINATED MUSHROOMS



Marinated Mushrooms image

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield about 3 cups

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 pounds cremini or button mushrooms, cleaned and quartered
2 lemons, zested and juiced
3 garlic cloves, sliced
1 small bunch fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper

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 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 ANTIPASTO



Marinated Mushrooms Antipasto image

These mushrooms would be a good addition to an antipasto platter. For the most flavor, let them marinate overnight.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 8

1/4 cup water
2 tablespoons olive oil
2 tablespoons white-wine vinegar
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound button mushrooms, halved or quartered

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 MUSHROOMS



Marinated Mushrooms image

Guests will never guess a dish so flavorful could take only 10 minutes of hands-on prep and no cooking! Great as a side dish or tempting tidbit on a relish tray, this versatile recipe is from Billie Moss in Walnut Creek, California.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 servings.

Number Of Ingredients 7

2 cups small fresh mushrooms
3 tablespoons rice vinegar
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon mustard seed
1/4 teaspoon onion salt

Steps:

  • Place the mushrooms in a bowl. In another bowl, whisk the remaining ingredients. Pour over mushrooms and toss to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard marinade before serving.

Nutrition Facts :

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.

MARINATED MUSHROOMS



Marinated Mushrooms image

Make and share this Marinated Mushrooms recipe from Food.com.

Provided by papergoddess

Categories     Vegetable

Time 20m

Yield 2 jars

Number Of Ingredients 14

2 quarts water
2 1/2 tablespoons coarse salt
2 lbs medium mushrooms, cleaned and trimmed
1 cup white vinegar
1 tablespoon coriander seed
2 bay leaves
1 1/2 teaspoons sugar
1/2 teaspoon black peppercorns
1/2 teaspoon whole allspice
1 tiny dried red peppers or 1/4 teaspoon red pepper flakes
3/4 teaspoon thyme leaves
1 shallot, sliced
1 clove garlic, halved
1 tablespoon oil (you can use more if you want to!)

Steps:

  • In large pot combine water and 1 1/2 Tbs.
  • salt; bring to a boil.
  • Add mushrooms and boil 2 min.
  • Drain; reserve cooking liquid.
  • In saucepan combine 1 1/2 cup reserved liquid, vinegar all spices, and remaining 1 tbs salt.
  • Boil for 5 min.
  • Pack mushrooms in heat resistant jars.
  • Pour liquid over them and add shallots and garlic.
  • Add enough reserved liquid to cover, and a tbs.
  • of oil.
  • Cover and refrigerate for about 1 week, shaking occasionally.

MARINATED MUSHROOMS



Marinated Mushrooms image

Provided by Florence Fabricant

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

4 tablespoons extra-virgin olive oil, or more, to taste
3 cloves garlic, slivered
1 pound small fresh white or cremini mushrooms, the smaller the better, or 1 pound larger mushrooms, quartered
1 teaspoon fresh rosemary leaves
2 tablespoons sherry vinegar, or more, to taste
1/4 cup small capers
Salt and freshly ground black pepper to taste

Steps:

  • Heat the olive oil in a large skillet. Then add the garlic and saute for a few seconds, after which add the mushrooms. Saute the mushrooms over high heat until they are lightly browned.
  • Stir in the rosemary, vinegar and the capers and remove from the heat. Season to taste with salt and pepper.
  • Allow to cool to room temperature. Adjust seasonings before serving, adding salt and pepper, sherry vinegar and olive oil, if necessary.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 221 milligrams, Sugar 2 grams

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