Slow Cooker Marinated Mushrooms Recipes

SLOW-COOKER MARINATED MUSHROOMS

Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. -Courtney Wilson, Fresno, California

Provided by Taste of Home

Categories Appetizers

Time 6h15m

Yield 5 cups.

Number Of Ingredients 12

Slow-Cooker Marinated Mushrooms image

Steps:

Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours., Freeze option: Freeze cooled 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 gently and adding a little broth or water if necessary.

Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 165mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

2 pounds medium fresh mushrooms
1 package (14.4 ounces) frozen pearl onions, thawed
4 garlic cloves, minced
2 cups reduced-sodium beef broth
1/2 cup dry red wine
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

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.

Ingredients

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

EASY MARINATED MUSHROOMS

Slow-cooked marinated mushrooms are a delicious, easy appetizer, and always a favorite!

Provided by DOREENB

Categories Appetizers and Snacks Vegetable Mushrooms

Time 8h15m

Yield 16

Number Of Ingredients 5

Easy Marinated Mushrooms image

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.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 29.3 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 7.3 g, Sodium 1889.2 mg, Sugar 26.5 g

Ingredients

2 cups soy sauce
2 cups water
1 cup butter
2 cups white sugar
4 (8 ounce) packages fresh mushrooms, stems removed

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

Ingredients

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

SLOW-COOKER ITALIAN MUSHROOMS

I love to make these mushrooms for big family gatherings-everyone wants to know what the secret ingredients are! They're a star as a side dish, and leftovers go well with steaks or a roast. -Becky Schmitz, Fond du Lac, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 5h10m

Yield 8 servings.

Number Of Ingredients 8

Slow-Cooker Italian Mushrooms image

Steps:

Place mushrooms in a 6-qt. slow cooker. Mix remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 5-6 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 221 calories, Fat 19g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 1394mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

Ingredients

3 pounds medium fresh mushrooms
3/4 cup butter, melted
1/4 cup Italian salad dressing
3 tablespoons chicken bouillon granules
1 envelope zesty Italian salad dressing mix
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon Worcestershire sauce

SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS

This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.

Provided by Sarah DiGregorio

Categories dinner, grains and rice, poultry, main course

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 17

Slow-Cooker Dijon Chicken With Barley and Mushrooms image

Steps:

In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.

Ingredients

1 1/2 cups pearled barley
1 pound sliced cremini mushrooms
1 pound boneless, skinless chicken thighs
4 cups chicken broth
1/4 cup lemon juice (from about 1 large lemon)
1/4 cup dry white wine
6 garlic cloves, smashed and chopped
4 thyme sprigs, leaves picked (about 2 teaspoons), or 1 teaspoon of dried thyme
2 teaspoons coarse kosher salt
1 teaspoon onion powder
1/2 teaspoon red-pepper flakes
Black pepper
1 (10-ounce) bag frozen peas
1/4 cup crème fraîche or sour cream
2 heaping tablespoons smooth Dijon mustard, plus more to taste
1/3 to ½ cup chopped fresh tarragon or dill, to taste
Grated Parmesan, for serving

SLOW COOKER BEEF IN MUSHROOM GRAVY

This is from Taste of Home. It has only four ingredients, and they all go into the crockpot at once. The meat is nicely seasoned and makes its own gravy. It tastes wonderful when you serve it over mashed potatoes.

Provided by CookingONTheSide

Categories Steak

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 7

Slow Cooker Beef in Mushroom Gravy image

Steps:

Cut steak into six serving-size pieces; place in a 3-quart slow cooker.
Add mushrooms and onions to crockpot.
Combine soup mix, soup and water; pour over beef. I often used two packets of the soup mix.
Cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes, if desired.

Ingredients

2 -2 1/2 lbs boneless round steak
1 1/4 ounces dry onion soup mix
10 3/4 ounces condensed cream of mushroom soup, undiluted
1/2 cup beef broth
1 cup mushroom, sliced
1/2 cup onion, finely chopped
mashed potatoes (optional)

TERIYAKI MARINATED MUSHROOMS

Make and share this Teriyaki Marinated Mushrooms recipe from Food.com.

Provided by Steve P.

Categories Vegetable

Time 8h15m

Yield 15 serving(s)

Number Of Ingredients 6

Teriyaki Marinated Mushrooms image

Steps:

Wash mushrooms and cut off ends of stems.
In saucepan, over low heat, combine soy sauce or teriyaki sauce, water and cooking sherry.
Add butter and stir until melted.
Stir in sugar slowly.
Continue to stir until melted.
Place mushrooms and sauce in crockpot.
Cook on low 8 - 10 hours.
Stir every hour.

Nutrition Facts : Calories 276.2, Fat 12.6, SaturatedFat 7.8, Cholesterol 32.5, Sodium 1150, Carbohydrate 31.8, Fiber 1.1, Sugar 28.8, Protein 5

Ingredients

48 ounces mushrooms, whole
1 cup butter
2 cups sugar
10 ounces soy sauce, low sodium (or teriyaki sauce)
1 1/2 cups water
1/2 cup cooking sherry

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Slow Cooker Marinated Mushrooms Recipes

SLOW-COOKER MARINATED MUSHROOMS

Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. -Courtney Wilson, Fresno, California

MARINATED MUSHROOMS

EASY MARINATED MUSHROOMS

Slow-cooked marinated mushrooms are a delicious, easy appetizer, and always a favorite!

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.

SLOW-COOKER ITALIAN MUSHROOMS

I love to make these mushrooms for big family gatherings-everyone wants to know what the secret ingredients are! They're a star as a side dish, and leftovers go well with steaks or a roast. -Becky Schmitz, Fond du Lac, Wisconsin

SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS

SLOW COOKER BEEF IN MUSHROOM GRAVY

This is from Taste of Home. It has only four ingredients, and they all go into the crockpot at once. The meat is nicely seasoned and makes its own gravy. It tastes wonderful when you serve it over mashed potatoes.

TERIYAKI MARINATED MUSHROOMS

Make and share this Teriyaki Marinated Mushrooms recipe from Food.com.

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