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
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 MUSHROOMS
These mushrooms are the best! We like to serve them with steak, pasta, in omelettes, on hamburgers or just alone. The recipe I am posting makes alot so you might want to adjust for your needs. You can either slice, quarter or leave the mushrooms whole, whatever you prefer But they do freeze well. Enjoy!
Provided by Bonnie Young
Categories Vegetable
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- In large fry pan melt butter over medium heat add mushrooms and simmer until mushrooms are tender. Add packages of Zesty Italian Seasoning and let simmer until some of the moisture from the mushrooms has evaporated. Serve warm as desired!
Nutrition Facts : Calories 243.2, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 172.5, Carbohydrate 5.9, Fiber 1.8, Sugar 3, Protein 5.8
SPICY MUSHROOMS
Steps:
- Broil 2 halved plum tomatoes, 2 seeded jalapenos (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop with the vegetables. Saute 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup chicken broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.
SLOW-COOKER ITALIAN MUSHROOMS
I love to make these mushrooms for big family gatherings-everyone wants to know what the secret ingredients are! They're a star as a side dish, and leftovers go well with steaks or a roast. -Becky Schmitz, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 5h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place mushrooms in a 6-qt. slow cooker. Mix remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 5-6 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 221 calories, Fat 19g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 1394mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
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