Sherrymarinatedmushrooms Recipes

MARINATED MUSHROOMS

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.

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.

RAW MARINATED MUSHROOMS

Steps:

• Combine the mushrooms, salt, sugar, red pepper, black pepper, oregano, monosodium glutamate, garlic, onion, vinegar, and oil in a large container. Mix well. Cover the container and allow mixture to marinate in refrigerator for 3 days.

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.

EASY MARINATED MUSHROOMS

Steps:

• In a glass bowl, combine all ingredients and allow to marinate several hours or overnight.

SHERRY MARINATED MUSHROOMS

Steps:

• Combine everything except the mushrooms in a large bowl.
• Add mushrooms and toss to coat.
• Cover and marinate at room temperature until most of the marinade has been absorbed (about 1 hour).
• Prepare a medium-hot fire in grill with a lightly oiled vegetable grill rack in place.
• Grill mushrooms, tossing frequently, until well browned, tender and still juicy (about 10 minutes).
• Place mushrooms in a bowl and season with more salt and pepper to taste.
• Serve immediately.
• Variation:.
• After marinating, thread mushrooms onto bamboo skewers that have been soaked in water for a minimum of 30 minutes and grill.
• Makes a great appetizer.

MUSSELS IN A SHERRY MARINADE

Steps:

• Combine all ingredients except the mussels in a very large pan. (You may want to tie the more pungent flavorings such as the chile pepper, cloves, and peppercorns in a piece of cheesecloth so they are easy to remove after cooking.) Bring to a boil, lower the heat, and simmer, uncovered for 15 minutes. Meanwhile, scrub the mussels under running water, pulling off the beards. Discard any mussels that are broken or do not close when tapped on the counter.
• Stir the mussels into the hot marinade. Cover the pan and cook over high heat, stirring them once, until the mussels open, about 5 minutes. Take care not to overcook them or they will be tough. Leave them to cool in the cooking liquid.
• Transfer the mussels to a bowl, with the marinade, discarding any that have not opened. Discard the chile pepper. Cover tightly and refrigerate the mussels for 24 hours, stirring occasionally?they will be plump and absorb almost all the liquid. Let them come to room temperature before serving in bowls, discarding the seasonings in the cheesecloth.
• Alternative: Serve the mussels at once, while still piping hot. Discard the chile pepper, or the bag of seasonings if used, and taste the broth. If you find it too spicy, stir in some cream. Serve the mussels with plenty of bread.

RUTH'S MARINATED MUSHROOMS

Steps:

• Dry mushrooms thoroughly. If brown, soak in mixture of one part lemon juice to three parts water to bleach.
• Mix oil, lemon juice, crushed garlic in a bowl. Add mushrooms. Sprinkle lightly with salt and pepper. Sprinkle with Worchestershire sauce. Add several pinches of basil, oregano and chopped parsley.
• Let marinate at least two hours in the refrigerator or one hour out. Stir while marinating.

MARINATED MUSHROOMS

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.

SHERRY AND GARLIC MUSHROOMS

Steps:

• Heat the oil in a large skillet over medium-high heat. Be sure the mushrooms are completely dry. Add the mushrooms and saute undisturbed (do not stir) until the liquid released by the mushrooms evaporates and they turn golden brown, about 5- 8 minutes. Stir and continue to saute until most sides are browned, about 4-5 more minutes.
• Reduce the heat to medium and add the minced garlic to the pan. Cook about 30-45 seconds.
• Add the sherry, stir and saute about a minute.
• Add the lemon zest and juice, red pepper flakes, salt, pepper and stir about 30-45 seconds. Remove the pan from the heat and top with fresh parsley. Taste and season if needed. Serve warm.