Stovetop Marinated Mushrooms Recipes

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MARINATED MUSHROOMS ANTIPASTO



Marinated Mushrooms Antipasto image

These mushrooms would be a good addition to an antipasto platter. For the most flavor, let them marinate overnight.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 8

1/4 cup water
2 tablespoons olive oil
2 tablespoons white-wine vinegar
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound button mushrooms, halved or quartered

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.

MARINATED MUSHROOMS



Marinated Mushrooms image

Purchasing marinated mushrooms at a deli can be quite expensive. These will rival any that you can buy and will save you a ton of money! These make a wonderful addition to an antipasto platter.

Provided by Deja A

Categories     Low Protein

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 cups whole mushrooms, cleaned & stems removed
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons red wine vinegar
2 tablespoons fresh parsley, minced
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 teaspoons Worcestershire sauce

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.

MARINATED MUSHROOMS



Marinated Mushrooms image

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield about 3 cups

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 pounds cremini or button mushrooms, cleaned and quartered
2 lemons, zested and juiced
3 garlic cloves, sliced
1 small bunch fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper

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.

STOVETOP MARINATED MUSHROOMS



Stovetop Marinated Mushrooms image

These mushrooms are great served on a salad or as a side dish.

Provided by Jackie

Categories     Pickles

Time 25m

Yield 8

Number Of Ingredients 12

1 cup red wine
½ cup red wine vinegar
⅓ cup olive oil
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
¼ cup red bell pepper, diced
1 pound small fresh mushrooms, washed and trimmed
¼ cup chopped green onions
¼ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a saucepan over medium heat, combine the wine, vinegar, oil, sugar, garlic, bell pepper, red pepper flakes and mushrooms. Bring to a boil, cover and set aside to cool.
  • Once cooled, stir in the green onions, oregano, salt and pepper. Serve chilled or room temperature.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 8.1 g, Fat 9.3 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 151.4 mg, Sugar 4.7 g

PAN-ROASTED MARINATED MUSHROOMS



Pan-Roasted Marinated Mushrooms image

A quick and easy appetizer that's the perfect compliment to rich cheese and buttery crackers, this make-ahead dish starts with sliced mixed mushrooms.

Provided by Lauryn Tyrell

Categories     Appetizers

Time 1h20m

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for serving
1 pound sliced mixed mushrooms
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
3 garlic cloves, smashed
2 teaspoons herbes de Provence
1 tablespoon sherry vinegar
1 tablespoon soy sauce
2 teaspoons chopped fresh oregano

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.

STOVE TOP SMOKER MARINATED PORTABELLA MUSHROOMS



Stove Top Smoker Marinated Portabella Mushrooms image

For use with a Cameron Stove Top Smoker. These mushrooms are fantastic in a tomato-arugula salad, or to add zest to an Italian sandwich.

Provided by TxGriffLover

Categories     Vegetable

Time P3DT20m

Yield 4 mushrooms, 4 serving(s)

Number Of Ingredients 11

4 portabella mushrooms
3 tablespoons hickory chips
1/2 cup water
1/2 cup cider vinegar
1/2 cup barley malt syrup
1/4 cup extra virgin olive oil
1 tablespoon fresh crushed garlic
2 teaspoons oregano
2 teaspoons tarragon
1 teaspoon rosemary
3/4 teaspoon salt

Steps:

  • In the Cameron, smoke 4 portobellos, using 3 tablespoons of hickory over medium heat for 20 minutes.
  • Remove from heat and keep the lid closed for 20 minutes.
  • While mushrooms are smoking, prepare marinade: Combine water,cider vinegar, barley malt syrup, extra virgin olive oil,crushed garlic,oregano, tarragon, rosemary, & salt--mix well.
  • Put the smoked mushrooms in the marinade, cover and refrigerate for three days.

Nutrition Facts : Calories 154, Fat 13.8, SaturatedFat 1.9, Sodium 444.4, Carbohydrate 5.8, Fiber 1.5, Sugar 1.7, Protein 2.5

QUICK MARINATED MUSHROOMS



Quick Marinated Mushrooms image

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

1/3 cup water
1/4 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons olive oil
2 garlic cloves, peeled and cut into wedges
1 bay leaf
4 teaspoons minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 to 1/4 teaspoon salt
1/2 pound fresh 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.

Nutrition Facts :

STOVETOP MARINATED MUSHROOMS



Stovetop Marinated Mushrooms image

These mushrooms are great served on a salad or as a side dish.

Provided by Allrecipes Member

Categories     Pickles

Time 25m

Yield 8

Number Of Ingredients 12

1 cup red wine
½ cup red wine vinegar
⅓ cup olive oil
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
¼ cup red bell pepper, diced
1 pound small fresh mushrooms, washed and trimmed
¼ cup chopped green onions
¼ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a saucepan over medium heat, combine the wine, vinegar, oil, sugar, garlic, bell pepper, red pepper flakes and mushrooms. Bring to a boil, cover and set aside to cool.n
  • Once cooled, stir in the green onions, oregano, salt and pepper. Serve chilled or room temperature.n

Nutrition Facts : Calories 139.2 calories, Carbohydrate 8.1 g, Fat 9.3 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 151.4 mg, Sugar 4.7 g

FAVORITE MARINATED MUSHROOMS



Favorite Marinated Mushrooms image

Brenda Snyder from Hesston, Pennsylvania notes, "This is a nice way to serve mushrooms as an appetizer...and it also makes a great side dish for any type of meat. Sometimes I add these tangy mushrooms to salads for extra flavor, too."

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 15m

Yield 4 cups.

Number Of Ingredients 13

2 pounds fresh mushrooms
1 envelope (.7 ounce) Italian salad dressing mix
1 cup water
1/2 cup olive oil
1/3 cup cider vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon minced fresh parsley
1 tablespoon reduced-sodium soy sauce
2 teaspoons crushed red pepper flakes
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 166 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 602mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

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