Ranch Marinated Mushrooms Recipes

Steps:

• Place mushrooms in a 4- or 5-qt. slow cooker. In a small bowl, whisk butter and ranch mix; pour over mushrooms. Cook, covered, on low until mushrooms are tender, about 3 hours. Serve with a slotted spoon. If desired, sprinkle with dill., Freeze option: Freeze mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth or water if necessary.

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:

• 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:

• 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:

• Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
• Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to 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.

Steps:

• Place mushrooms in a medium mixing bowl, set aside.
• In a small bowl stir together the ranch package, salt, pepper, garlic powder, and parsley.
• Whisk in the olive oil.
• Pour over mushrooms and toss.
• Allow to marinate for at least 1 hour and up to 4 hours.
• Grill, saute', bake, or place on kabobs with meats and other vegetables.
• Top with cheese after cooking, optional.
• Serving Suggestions: Porterhouse steak, baked potato topper, mashed potatoes, and this makes a great appetizer.

Steps:

• Slit an x in the bottom of the Mushrooms then Boil the mushroom for 10 minutes, (sometimes I saute the mushrooms, Onion, Pepper - or keep the onion/pepper uncooked). Place the Mushrooms, Onion, Pepper, Garlic in a glass jar (I like to recycle old tomato sauce jars (if you use them-we all cheat with sauce sometimes), Just make sure you use only glass.
• (Marinate)
• In a pan, add the Oil, Vinegar, and the sugar. Stir and simmer for around 15 minutes.
• Cool the marinate, to to jar, make sure you cover all the mushroom, and herbs.
• Place in frig for 24 hours (or longer), THEN EAT -- MMMM -- OR you can can this if you know how.

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:

• Put the mushrooms in the crockpot.
• Melt butter in a bowl and add the Hidden Valley Ranch Dressing Package.
• Mix well and pour over mushrooms in the Crockpot.
• Sprinkle with about two teaspoons of Parmesan Cheese or more to your liking.
• Cook in crockpot at low for 4 hours.
• It gives a delicious side dishes or topping for a steak.

Steps:

• In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes. Remove from heat and place in a medium bowl.
• In a medium bowl, whisk together dry Italian-style salad dressing mix, tarragon vinegar, water, vegetable oil, white sugar, garlic and red pepper sauce.
• Pour the whisked mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving.

Steps:

• In a large skillet, heat oil over medium-high. Add mushrooms and cook, undisturbed, until bottoms are golden brown, 3 minutes. Season with kosher salt and freshly ground pepper. Cook, stirring, until mushrooms are golden all over, about 5 minutes more (if browning too quickly, reduce heat).
• Add butter, garlic, herbes de Provence, sherry vinegar, and soy sauce; cook 30 seconds. Transfer to a bowl and stir in oregano; drizzle with more oil. Let stand at least 1 hour, or refrigerate, covered, up to 2 days. Serve at room temperature.