Home Canned Marinated Mushrooms Recipes

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TANGY PICKLED MUSHROOMS

Home-canned pickled mushrooms are a handy addition to your pantry. They're ideal for cocktails, appetizers, salads and relish trays.-Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 8 pints.

Number Of Ingredients 9



Tangy Pickled Mushrooms image

Steps:

  • Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving 1/2-in. headspace., Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 18 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

5 pounds small fresh mushrooms
2 large onions, halved and sliced
2 cups white vinegar
1-1/2 cups canola oil
1/4 cup sugar
2 tablespoons canning salt
3 garlic cloves, minced
1-1/2 teaspoons pepper
1/4 teaspoon dried tarragon

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



Marinated Mushrooms II image

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

⅓ cup red wine vinegar
⅓ cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

LAUREL'S MARINATED MUSHROOMS (EASY CANNING)

I've been making these for more than 20 years. I usually give them in holiday gift baskets, and if I don't, then I'm in trouble! Not only are they delicious tasting, they are very pretty, too! Only one thing about this recipe is that you have to find tiny mushrooms, 1-1/4 inch or less across, and that might not be easy. Our Fred Meyer store sells them, and when I'm ready to can them, I just pick up the whole case out of the produce section and plop it in my cart! This recipe came from my county exchange master canner, 1989.

Provided by Chef PotPie

Categories     Vegetable

Time 50m

Yield 12-15 jars

Number Of Ingredients 12



Laurel's Marinated Mushrooms (Easy Canning) image

Steps:

  • Wash mushrooms and cut stems even with caps.
  • Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
  • Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
  • In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
  • Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
  • Wipe rims, cover with sterilized lids and rings.
  • Process in boiling water bath 20 minutes.
  • Let sealed jars sit undisturbed for 24 hours.
  • Allow 6 weeks for full flavor to develop.

Nutrition Facts : Calories 262.2, Fat 27.1, SaturatedFat 3.8, Sodium 593.6, Carbohydrate 3.6, Fiber 0.6, Sugar 1, Protein 0.5

7 lbs tiny mixed mushrooms
2 quarts water
1/2 cup bottled lemon juice
1 1/2 cups olive oil or 1 1/2 cups salad oil
2 1/2 cups white vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon canning salt
1/2 cup onion, finely chopped
4 ounces pimientos, drained and chopped
12 -15 garlic cloves, whole, peeled
25 black peppercorns

MARINATED MUSHROOMS

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield about 3 cups

Number Of Ingredients 7



Marinated Mushrooms image

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.

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

MARINATED MUSHROOMS

Guests will never guess a dish so flavorful could take only 10 minutes of hands-on prep and no cooking! Great as a side dish or tempting tidbit on a relish tray, this versatile recipe is from Billie Moss in Walnut Creek, California.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 servings.

Number Of Ingredients 7



Marinated Mushrooms image

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.

Nutrition Facts :

2 cups small fresh mushrooms
3 tablespoons rice vinegar
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon mustard seed
1/4 teaspoon onion salt

MARY MCCORMACK'S MARINATED MUSHROOMS

This is a wonderful hors d'oeuvre for the holidays. It always gets eaten fast in our home.

Provided by Marilyn McCormack

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Yield 8

Number Of Ingredients 5



Mary McCormack's Marinated Mushrooms image

Steps:

  • Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 3.2 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 750.1 mg, Sugar 1.1 g

1 ½ teaspoons garlic salt
1 ½ teaspoons seasoning salt
¼ cup distilled white vinegar
½ cup olive oil
2 (8 ounce) cans mushrooms, drained

MARINATED (CANNED) MUSHROOMS

Make and share this Marinated (Canned) Mushrooms recipe from Food.com.

Provided by Cathie H.

Categories     < 15 Mins

Time 10m

Yield 30 Oz

Number Of Ingredients 10



Marinated (Canned) Mushrooms image

Steps:

  • Place all ingredients except mushrooms in a saucepan.
  • Bring to a boil and simmer 10 minute.
  • Add mushrooms, return to a boil and simmer 5 more minute.
  • Put cooled mushrooms and marinade in large mason jar or other container. Cover and refrigerate.
  • May be served in 24 hrs, but will keep up to 2 months in refrigerator.

Nutrition Facts : Calories 54.7, Fat 5, SaturatedFat 0.7, Sodium 119.1, Carbohydrate 1.8, Fiber 0.5, Sugar 1.1, Protein 1.6

5 (10 ounce) cans button mushrooms
1/3 cup light olive oil
1/3 cup vegetable oil
1/3 cup red wine vinegar or 1/3 cup cider vinegar
1 1/2 teaspoons salt
3/4 teaspoon sugar
1/2 teaspoon dried basil
1 bay leaf
1 minced garlic clove
1 teaspoon pickling spices

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