Romanian Marinated Mushrooms Recipes

DELICIOUS GARLIC HERB MARINATED MUSHROOMS

Steps:

• Add some olive oil to a pan and sauté the mushrooms, cap side down until they begin to brown slightly. Flip them over and continue to sauté until water starts coming out. Remove and let stand in a bowl for 5 minutes.
• Mix all remaining ingredients for marinade and pour over (still warm) mushrooms. Allow to sit for at least an hour or even over night.
• Serve as a side dish, with charcuterie, on a bbq skewer, in a sandwich or salad. Save the marinade and use it to marinate meat the next day.

ROMANIAN MARINATED MUSHROOMS

Steps:

• Saute mushrooms in 1/4 cup olive oil until just tender.
• Drain the mushrooms, toss with lemon juice and transfer to a bowl.
• Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent.
• Add the garlic and saute for a few more minutes until the onions are golden, but not browned.
• Stir in the pepper, thyme, marjoram, and bay leaves and saute for another minute.
• Drain the tomatoes and reserve 1/3 cup of juice. Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice, vinegar, cayenne, salt and sugar.
• Simmer on low heat, covered for 20-25 minutes, stirring occasionally.
• Allow the marinade to cool for serveral minutes and then pour it over the mushrooms.
• Chill, covered for at least 12 hours. Bring the mushrooms to room temperature before serving.
• Garnish with lemon wedges and parsley.

ROUMANIAN STEAK

Steps:

• For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
• Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
• Preheat a grill to medium-high heat.
• Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
• For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
• Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
• Dredge the onions in the seasoned flour. Shake off excess flour.
• Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.
• In a pan on medium-low heat put chicken schmaltz.
• Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.

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.

RUSSIAN STYLE MARINATED MUSHROOMS

Steps:

• Wash mushrooms and cut into halves or thick slices (or leave whole).
• Cover with water and boil at least 30 minutes.
• Drain, reserving 1 cup cooking water.
• Add everything else to the reserved cooking water, pour back on top of mushrooms, and bring to a boil again.
• Cook about 5 minutes more.
• Cool and refrigerate.

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.