Pan Roasted Marinated Mushrooms Recipes

EASY SAUTéED MUSHROOMS

Steps:

• Heat olive oil in skillet to medium-high heat. The oil should be sizzling hot.
• Clean the mushrooms and trim if needed. Put in the hot pan cap side down and don't touch them.
• After 2-3 minutes flip the mushrooms over and cook for another 2-3 minutes. Season with salt and pepper to taste.

MARINATED ROASTED PORTOBELLOS

Steps:

• Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish.
• Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight.
• Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan.

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.

QUICK MARINATED MUSHROOMS

Steps:

• In a bowl, combine the water, vinegar, oils, garlic, bay leaf, parsley and seasonings. Add mushrooms; toss to coat. Cover and refrigerate for at least 6 hours. Discard bay leaf. Serve with a slotted spoon.

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.

OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

PAN-ROASTED MARINATED MUSHROOMS

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.

PAN-ROASTED MUSHROOMS

Steps:

• Heat a large, heavy frying pan over high heat. Add oil and wait for 30 seconds before adding mushrooms and water.
• Cook without stirring until mushrooms are crisp and golden, about eight minutes. Remove from heat and immediately stir in butter, shallots, thyme, chives and garlic.
• Toss with salt and pepper and serve all at once.

ROASTED MIXED VEGETABLES

Steps:

• Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
• Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
• While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
• Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.

FAVORITE MARINATED MUSHROOMS

Steps:

• Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings. , Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.

MARINATED MUSHROOMS WITH ROASTED RED PEPPER AND ARUGULA

Steps:

• In a large heavy frying pan, heat the oil over moderate heat.
• Add the shallots and garlic, reduce the heat to low, and garlic, reduce the heat to low, and cook, strring occasionally, until softened but not browned, about 5 minutes.
• Increase the heat to moderately high and add the white and shiitake mushrooms, stirring well to combine.
• Cover the pan and cook, stirring once, until the mushrooms are slightly softened, about 4 minutes.
• Uncover, increase the heat to high, add the balsamic vinegar, and cook for 1 minute.
• Spoon the mushroom mixture into a large bowl and let it cool to room temperature, strring occasionally.
• Meanwhile, roast the peppers over an open flame or broil, turning with tongs, until charred all over, abut 10 minutes.
• When cool enough to handle, pull off the skin.
• Remove the stems, seeds, and ribs.
• Cut the peppers lengthwise into 1/2 inch strips.
• Add the roasted peppers to the mushrooms.
• Stir in the marjoram, salt, and pepper.
• Cover and refrigerate the mixture until ready to serve.
• To serve, arrange the arugula leaves on a large serving plate and spoon the mushroom salad on top.
• Serve chilled or at room temperature.