GRILLED MARINATED MUSHROOMS
Mmmmmmmmm......Pile these on a warm piece of pita bread stuffed with feta cheese and pitted kalamata olives. Now this is eating!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 38m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except mushrooms in a small pan; simmer uncovered for 5 minutes.
- Add mushrooms and cook 5 minutes more.
- Allow mushrooms to cool in liquid.
- (Best results if you take mushrooms and liquid when cool and refrigerate, allowing to marinate, up to 4 days) Thread mushrooms on metal skewers or wood skewers that have soaked at least 20 minutes in warm water (to prevent burning).
- Discard marinade.
- Grill skewers 3-4 minutes per side over medium heat, turning once.
- Serve with warm pita bread, feta cheese and kalamata olives, if you desire.
MARINATED AND GRILLED PORTOBELLO MUSHROOMS
Provided by Food Network
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat grill or grill pan.
- Clean mushrooms and lay with gills up in a shallow baking pan. In a bowl combine olive oil, butter, red pepper flakes, garlic, wine and zest. Whisk to combine and pour over mushrooms. Marinate mushrooms at room temperature for 20 minutes, turning once. Pat mushrooms dry and place gill side up in grill pan. Grill slowly for about 20 minutes, then turn and grill for about 5 to 10 minutes more. Slice and serve with polenta. Garnish with chopped parsley.
GRILLED MARINATED MUSHROOMS
Legend has it that mushrooms are the key to immortality. They have been said to stimulate and sharpen our senses, and feats of superhuman strength have been attributed to them. Early Egyptians considered mushrooms to be food for royalty, barring their consumption by the commoners. Here in Alabama we suspect the pharaohs were partaking of the psychedelic variety. We do agree with one thing, though: Those little suckers are good eatin'. There are very few foods that pair with beef as well as mushrooms do. Their savory and earthy flavors complement everything from steak and salads to satays. A marinade of soy, balsamic vinegar, and butter amplifies their natural gifts, while they caramelize on the grill. Serve these grilled delights with any recipe in this chapter. Also try topping them with Mustard Horseradish Sauce (page 229).
Yield serves 6
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan. Add the remaining marinade ingredients, mix well, and heat just until warm. Pour the warm marinade over the mushrooms, stir to coat, and set aside at room temperature for 1 hour.
- Build a charcoal and/or wood fire for direct grilling to 400°F. Thread the mushrooms onto skewers or place them in a grill basket and grill directly over the coals for 3 to 5 minutes on each side, basting frequently with the marinade.
- Direct heat
- Soaked Wooden Skewers
MARINATED MUSHROOMS
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.
GRILLED MARINATED MUSHROOMS
Make and share this Grilled Marinated Mushrooms recipe from Food.com.
Provided by JillAZ
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large zipper bag, mix oil,lemon juice, herbs and garlic. Add cleaned mushrooms; Seal and mix gently to coat mushrooms with marinade.
- Refrigerate at least 1 hour but not longer than 8 hours.
- Heat grill to medium.
- Remove mushrooms from marinade. You can skewer them or place them right on the grill.
- Grill for 15 to 20 minutes, turning several times.
- Remove from heat and sprinkle with salt and pepper.
- Serve.
GRILLED MUSHROOM SKEWERS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
- Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
- Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
- The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.
MINUTE MARINATED MUSHROOMS
Provided by Rachael Ray : Food Network
Time 11m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Into a food processor add the bay leaves, peppercorns, mustard seeds, garlic, chile, onion, parsley, and thyme and pulse-chop into a paste. Place the vinegar, 1/4 cup water, sugar and salt in a pot and bring to a simmer to dissolve. Then add the paste and simmer for 1 to 2 minutes. Place the mushrooms in a container and douse with the hot brine; cover and steep 1 minute. Stir and drizzle with extra-virgin olive oil.
GRILLED MAITAKE MUSHROOMS
Steps:
- Put the olive oil, soy sauce, scallion whites, garlic, honey, and 2 tablespoons of the wine in a blender and blend until smooth. Season with salt.
- Cut the maitake into slices 1 inch thick. It's important that each slice be attached to the large stem at the bottom; otherwise the slice will fall apart and be hard to handle on the grill. To avoid this problem, simply pick up the mushroom and look at where the stem is. Turn the mushroom on its side while gently slicing, making sure the connection between the frilly part of the mushroom and the stem stays intact. Place the slices in a shallow rimmed dish and coat them with the marinade. Cover and refrigerate overnight.
- Heat a grill until it's very hot and arrange the maitakes on the grill, reserving the marinade. Press the slices with a metal spatula to form grill marks, and brush them with some of the reserved marinade. Grill for 3 minutes, then turn and press down with the spatula again. Brush with some of the remaining marinade and grill for 2 minutes more. Set the maitakes aside.
- Heat a sauté pan over high heat and add the reserved marinade and the remaining 3 tablespoons white wine. Bring to a boil and reduce for a few minutes, until the sauce coats the back of a spoon.
- To serve, arrange a bed of watercress on four individual plates. Slice the maitakes into a few pieces and divide among the plates, arranging them on top of the watercress. Season with salt and pepper. Spoon the sauce over the mushrooms and garnish with the scallion greens.
GRILLED MARINATED MUSHROOMS WITH NO SALT
Entered for safe-keeping. This is a no-salt appetizer from Donald Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". No Salt and Very Low Sodium recipes really do help heart patients get their blood pressure and fluid build-up under control. But food can still taste good. If using the barbecue or a broiler, use the cooling rack for the grill or skewers to keep the mushrooms form "falling through."
Provided by KateL
Categories Vegetable
Time 1h6m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and marinate for an hour or more in the refrigerator.
- Place the mushrooms on a grill or in a lightly oiled pan and roll around until lightly browned.
- Serve hot.
Nutrition Facts : Calories 44.2, Fat 3.6, SaturatedFat 0.5, Sodium 3.2, Carbohydrate 2.3, Fiber 0.6, Sugar 1.1, Protein 1.8
MARINATED MUSHROOMS
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 221 milligrams, Sugar 2 grams
GRILLED PORTOBELLO MUSHROOMS
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!
Provided by BFOLLICK
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h20m
Yield 3
Number Of Ingredients 5
Steps:
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes. Serve immediately.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g
MARINATED MUSHROOMS II
This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
Provided by Cristi Zbella
Categories Appetizers and Snacks Vegetable Mushrooms
Time 27m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 54.1 calories, Carbohydrate 2.8 g, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 148.1 mg, Sugar 1.5 g
CONTEST-WINNING GRILLED MUSHROOMS
Grilled mushrooms always taste good, but this easy recipe makes them taste even more fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. -Melanie Knoll, Marshalltown, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.
Nutrition Facts : Calories 77 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
EASY MARINATED MUSHROOMS
This easy salad is a family favorite during the summer. I find it especially handy when we grill out, because it can be ready whenever the meat's done.
Provided by Taste of Home
Categories Appetizers Lunch
Time 5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a glass bowl, combine all ingredients and allow to marinate several hours or overnight.
Nutrition Facts :
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