Russian Style Marinated Mushrooms Recipes

MARINATED MUSHROOMS {BEST EVER!}

Steps:

• Combine all ingredients in a large pan.
• Bring to boil, and simmer for 10 minutes.
• When cool, toss with fresh chopped dill, and refrigerate overnight. Or eat them right away.
• If you plan to store marinated mushrooms longer than a couple of days, add dill right before serving.

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.

GRIBY MARINOVANNYE (RUSSIAN MARINATED MUSHROOMS)

Steps:

• Mix everything together except the paprika, which should be added at the end.
• Mix everything together except the paprika, which should be added at the end.
• Mix up with mushrooms.
• Turn the mushrooms around every few hours - leave overnight in the refrigerator, or at least leave them to marinate for about three hours. (The longer the better.).
• Note: olive oil may get hard in the refrigerator. Before serving keep at room temperature for a few minutes and stir for the oil to melt.

SPANISH MARINATED MUSHROOMS

Steps:

• In a large shallow dish, combine the first 9 ingredients. Add the mushrooms and turn to coat. Cover and refrigerate for at least 8 hours or overnight., Drain mushrooms, discarding marinade.

EASY RUSSIAN MUSHROOM BAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
• Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
• Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

RUSSIAN MUSHROOM SALAD

Steps:

• Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
• Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
• Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
• Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.

MARINATED MUSHROOMS

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.