Marinated Mushrooms My Way 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:

• Place cleaned mushrooms in a sealable container. Chop herbs and mince the garlic. Slice the red pepper into thin strips. Whisk together remaining ingredients. Combine all with the mushrooms. Let cool overnight in fridge.
• If using dried herbs, I would suggest 1/2 teaspoons each of the basil and oregano and 1/4 tsp of thyme.

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:

• 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:

• If mushrooms are very small leave whole.
• If not, slice thinly.
• Peel garlic and cut in to slivers.
• Mix the mushrooms, oil, lemon juice, marjoram, garlic and pepper.
• Leave to marinate for at least 2 hours or overnight.
• Serve as part of an antipasto platter.

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 over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
• Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.

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.

Steps:

• Place in jar and mix well.
• Place in fridge and leave for a week.

Steps:

• Trim the stems off. Bring a pot of water to a boil and blanch for 2 minutes, remove and drain very well.
• Mix the remaining ingredients together in a medium bowl, add the well drained mushrooms while they are still hot. Toss together, cover and allow to marinate infrig for 4 hours minium. Serve.

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:

• 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.

Steps:

• Heat Oil
• Add mushroom and saute to turn brown. Don't boil them slowly
• Add shallots salt and pepper
• Add white wine vinegar round the edge of the pan
• Add tarragon

Steps:

• Wash the mushrooms off well and let them drain in a colander.
• Slice off any tough stem ends; cut mushrooms in half.
• Put mushrooms in a large Tupperware or Rubbermaid storage bowl with cover.
• In a small mixing bowl, add the olive oil, vinegar, and salad dressing mix; whisk to combine.
• Pour the dressing mixture over the mushrooms; toss to coat; cover the bowl and refrigerate for 8 hours to 2 days.
• Stir the mushrooms or shake the bowl around every so often during the marinate time.
• To serve, drain the mushrooms and put in a serving bowl.

Steps:

• Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.
• Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. Serve at room temperature.

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.