Marinated Mushroom Caps Recipes

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.

Steps:

• Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap.
• Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds and place them in a large bowl.
• In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.
• Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.
• Let the mushrooms stand at room temperature for at least 45 minutes.

Steps:

• Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
• Set aside.
• Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
• Fridge for 4 hours.
• Keep up airtight container.
• *When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.

Steps:

• Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
• Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.

Steps:

• Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
• Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.

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.

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.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
• Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Steps:

• Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
• Thoroughly wash soil off mushrooms.
• Cut off stems within 1/4 inch of cap.
• In a deep pot, place mushrooms with enough water to cover.
• Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
• While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
• To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
• Gently add the mushrooms and combine with the pickling marinade.
• Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
• Release bubbles. Wipe jar rims. Adjust caps.
• Process half-pints for 20 minutes in boiling water bath.
• Yield 6 half-pints.

Steps:

• Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
• Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

Steps:

• Combine all ingredients (except portabellos). If you can, let the oil mix sit to absorb all the flavors.
• Spoon oil mixture (about a tbsp ob each) spreading evenly on underside of each cap and let soak inches Make sure to reserve enough to brush on top of cap.
• Grill on high. I have a "searing" panel on my BBQ grill that I prefer to use. Grill with underside down, and baste top with remaining oil mix. When underside is well done (nearly charred - about 4-5 mins) flip over and grill again for same length of time.

Steps:

• In a bowl, whisk lemon juice and zest, oil, garlic, and rosemary. Season with salt. Arrange mushrooms, rounded side down, in a glass baking dish. Pierce each with the tip of a knife. Drizzle with marinade. Cover and refrigerate for at least 4 hours or up to overnight.
• Soak cashews in warm water for 30 minutes. Drain. Pulse in a food processor with 1/4 cup water until smooth. (Add more water, for desired consistency.) Season with salt.
• Spoon cashew puree into mushroom caps. Top with corn, spinach, scallions, and any remaining marinade.

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.