MARINATED MUSHROOMS II
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
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
QUICK MARINATED MUSHROOMS
This recipe came to me from a dear friend. I use these flavorful mushrooms as a side dish or to garnish an entree. They're always a big hit at potlucks. -Sylvia Raynor, Corvalis, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
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.
QUICK AND EASY ZESTY MARINATED MUSHROOMS
These are such a crowd pleaser people can't believe they are so easy to make. The hardest part is waiting for them to be done so you can eat them.
Provided by Alskann
Categories Vegetable
Time 46m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Place mushroom caps in a gallon zip-loc bag with salad dressing. Marinate for at least 30 minutes.
- Preheat grill medium high heat.
- Remove from bag and place on vegetable grill tray (small holes so they won't fall through) or aluminum foil if you don't have a veggie grill pan. Close grill lid.
- ***If you do not have a grill pan you can also thread 3 or 4 mushrooms (depending upon size)onto skewers and cook on the grill.***.
- Grill 10 minutes or until bottom side is lightly browned and mushrooms are almost cooked.
- Turn mushrooms and cook 5 more minutes.
- You can baste with excess marinade if you wish at anytime during the cooking process.
- These are very hot so "try" to let them cool a little before taking your first bite.
- Enjoy!
- (Preparation time includes marinating time).
Nutrition Facts : Calories 126.7, Fat 11, SaturatedFat 1.7, Sodium 629, Carbohydrate 6.4, Fiber 0.8, Sugar 4.4, Protein 2.5
ZESTY MARINATED MUSHROOMS
Steps:
- Gather the ingredients.
- Carefully wash the mushrooms and trim the stems so they are no longer than 1/4-inch from the mushroom cap. Use the stems in another recipe or compost them. You can cut the larger mushrooms in half if you wish, but it is not strictly necessary.
- Add the mushrooms to a large stainless steel stockpot with the lemon juice and cover the mushrooms with fresh water. Bring to a boil.
- When it reaches a boil, set your timer and let it boil for 5 minutes.
- Drain the mushrooms and load them into half-pint jars leaving 1/2 inch of headspace in each jar.
- In another saucepan, stir together the white wine vinegar, olive oil, garlic cloves, salt, oregano, basil, and crushed red pepper flakes. Bring this mixture to a boil over medium-high heat.
- Fish the garlic from the boiling brine and tuck 1 clove into the mushrooms in each jar.
- Stir the vinegar and oil dressing well and ladle over the mushrooms in the jars, maintaining the 1/2 inch of headspace.
- Moisten a paper towel with vinegar and use that to wipe the rims of the jars clean.
- Fix jar lids in place and tighten appropriately.
- Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches.
- Put the lid of the canner in place, return the water to a boil, and process for 20 minutes.
- Carefully transfer the jars to a towel-lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean and labeling.
- Use the marinated mushrooms in salads, antipasto, or just enjoy straight from the jar.
Nutrition Facts : Calories 150 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 123 mg, Sugar 2 g, Fat 14 g, ServingSize 4 half-pint jars (16 servings), UnsaturatedFat 0 g
SAUTEED MUSHROOMS (QUICK AND SIMPLE)
Delicious as a side, appetizer, part of a salad, or even just a snack! How French of you!
Provided by NolaBlu
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 19.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 503.4 mg, Sugar 1.3 g
EASY SAUTéED MUSHROOMS
We love mushrooms and this is a recipe that I use to have with steaks, chicken or pork chops. Its simple and easy to prepare and ready in no time. I looked to see if something alike this was already posted but didn't see anything.
Provided by Marsha D.
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Slice mushrooms in half.
- Heat a large frying pan on medium heat.
- Add butter and let melt.
- Add mushrooms and sauté well.
- Add Worcestershire sauce and stir well.
- Sauté 5-10 minutes.
- Be sure not to over cook.
Nutrition Facts : Calories 70.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 137, Carbohydrate 3.6, Fiber 0.6, Sugar 2, Protein 1.9
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