Marinated Mushrooms Funghi Marinati 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:

• In large pot combine water and 1 1/2 Tbs.
• salt; bring to a boil.
• Add mushrooms and boil 2 min.
• Drain; reserve cooking liquid.
• In saucepan combine 1 1/2 cup reserved liquid, vinegar all spices, and remaining 1 tbs salt.
• Boil for 5 min.
• Pack mushrooms in heat resistant jars.
• Pour liquid over them and add shallots and garlic.
• Add enough reserved liquid to cover, and a tbs.
• of oil.
• Cover and refrigerate for about 1 week, shaking occasionally.

Steps:

• Slice the mushrooms.
• Mix the vinegar with 300 ml of water and bring to the boil.
• Add the mushrooms and cook for 2-3 minutes.
• Drain and mix with the parsley and garlic.
• Allow to marinade for at least two hours.
• Add salt, pepper and olive oil to taste.

Steps:

• Combine the oil, water,lemon juice,bay leaf, garlic, peppercorns and salt in a 10-12 inch stainless steel skillet, and bring to a boil over moderate heat.
• Reduce the heat, cover and simmer for 15 minutes. Strain this marinade through a sieve and return it to the skillet; bring to a simmer over low heat.
• Drop the mushrooms into the marinade and simmer, turning them over from time to time, for 5 minutes.
• Let the mushrooms cool in the marinade. Serve them at room temperature or, after they have cooled, refrigerate them and serve cold. (The mushrooms will keep in the refrigerator at least 2 days.).
• Before serving, lift the mushrooms out of the marinade with a slotted spoon, draining them carefully, and arrange them on a platter or in a serving bowl.

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.

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:

• Saute mushrooms in 1/4 cup olive oil until just tender.
• Drain the mushrooms, toss with lemon juice and transfer to a bowl.
• Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent.
• Add the garlic and saute for a few more minutes until the onions are golden, but not browned.
• Stir in the pepper, thyme, marjoram, and bay leaves and saute for another minute.
• Drain the tomatoes and reserve 1/3 cup of juice. Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice, vinegar, cayenne, salt and sugar.
• Simmer on low heat, covered for 20-25 minutes, stirring occasionally.
• Allow the marinade to cool for serveral minutes and then pour it over the mushrooms.
• Chill, covered for at least 12 hours. Bring the mushrooms to room temperature before serving.
• Garnish with lemon wedges and parsley.

Steps:

• Clean the mushrooms and place in large bowl, plastic container or ziplock bag.
• Mix lemon juice, olive oil and pepper and pour over mushrooms.
• Let marinate for 30 min - 3 hours; make sure to turn the mushrooms in the marinade once in awhile.
• Heat pan at medium heat and cook the mushrooms in their marinade. Keep stiring/turning until cooked through but not mushy; approx 15-20 min.

Steps:

• Wipe the mushrooms wiht damp kitchen paper. Set aside.
• Cut the red chilli into half lenghwise. Remove the seeds (discard). Cut the chilli into thin strips. Set aside.
• Heat 5 tablespoons of the oil in a large saucepan, then add the mushrooms and cook, stirring, until the juices have evaporated.
• Add the chilli strips and cook, stirring, for a further 1 to 2 minutes. Stir in the vinegar and season with salt to taste.
• Tip the mushrooms into a bowl, then stir in the rosemary or oregano sprigs. Pout over the remaining oil.
• Cover with clingfilm and leave to marinate at least a few hours or overnight before serving.

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.