Stovetop Marinated Mushrooms Recipes

FAVORITE MARINATED MUSHROOMS

Brenda Snyder from Hesston, Pennsylvania notes, "This is a nice way to serve mushrooms as an appetizer...and it also makes a great side dish for any type of meat. Sometimes I add these tangy mushrooms to salads for extra flavor, too."

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 15m

Yield 4 cups.

Number Of Ingredients 13

Favorite Marinated Mushrooms image

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.

Nutrition Facts : Calories 166 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 602mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

Ingredients

2 pounds fresh mushrooms
1 envelope (.7 ounce) Italian salad dressing mix
1 cup water
1/2 cup olive oil
1/3 cup cider vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon minced fresh parsley
1 tablespoon reduced-sodium soy sauce
2 teaspoons crushed red pepper flakes
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper

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

STOVE TOP SMOKER MARINATED PORTABELLA MUSHROOMS

For use with a Cameron Stove Top Smoker. These mushrooms are fantastic in a tomato-arugula salad, or to add zest to an Italian sandwich.

Provided by TxGriffLover

Categories Vegetable

Time P3DT20m

Yield 4 mushrooms, 4 serving(s)

Number Of Ingredients 11

Stove Top Smoker Marinated Portabella Mushrooms image

Steps:

In the Cameron, smoke 4 portobellos, using 3 tablespoons of hickory over medium heat for 20 minutes.
Remove from heat and keep the lid closed for 20 minutes.
While mushrooms are smoking, prepare marinade: Combine water,cider vinegar, barley malt syrup, extra virgin olive oil,crushed garlic,oregano, tarragon, rosemary, & salt--mix well.
Put the smoked mushrooms in the marinade, cover and refrigerate for three days.

Nutrition Facts : Calories 154, Fat 13.8, SaturatedFat 1.9, Sodium 444.4, Carbohydrate 5.8, Fiber 1.5, Sugar 1.7, Protein 2.5

Ingredients

4 portabella mushrooms
3 tablespoons hickory chips
1/2 cup water
1/2 cup cider vinegar
1/2 cup barley malt syrup
1/4 cup extra virgin olive oil
1 tablespoon fresh crushed garlic
2 teaspoons oregano
2 teaspoons tarragon
1 teaspoon rosemary
3/4 teaspoon salt

MARINATED MUSHROOMS

Guests will never guess a dish so flavorful could take only 10 minutes of hands-on prep and no cooking! Great as a side dish or tempting tidbit on a relish tray, this versatile recipe is from Billie Moss in Walnut Creek, California.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Marinated Mushrooms image

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.

Nutrition Facts :

Ingredients

2 cups small fresh mushrooms
3 tablespoons rice vinegar
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon mustard seed
1/4 teaspoon onion salt

More about "stovetop marinated mushrooms recipes"

EASY MARINATED MUSHROOMS RECIPE - NO SPOON NECESSARY

Web Jul 30, 2020 Add the mushroom caps and gently simmer until the mushrooms are just tender, about 3-5 minutes. Remove pan from heat …
From nospoonnecessary.com
5/5 (8)
Total Time 15 mins
Category Appetizer, Snack
Calories 126 per serving

Poach Mushrooms: Fill a deep, medium-sized saucepan with 4-5 cups of water. Add the smashed garlic, thyme sprigs and 1 bay leaf. Bring the water to a rapid simmer. Season water with ½ teaspoon salt. Add the mushroom caps and return to a gentle simmer. Cook, reducing heat as needed to maintain a gently simmer, until the mushrooms are just tender, about 3-5 minutes. Remove pan from heat and drain mushrooms well.
Prepare Marinade while mushrooms are poaching: In a large, non-reactive (non-metallic) bowl, add the minced garlic, remaining bay leaf, shallot, oil, both vinegars, Italian seasoning, ¼ teaspoon salt, 1/8 teaspoon pepper, red pepper flakes, 1 teaspoon thyme leaves, and parsley. Whisk to thoroughly combine.
Marinate in fridge: While the mushrooms are still warm, add them to the marinade (SEE NOTES). Gently stir to combine and coat. Taste the marinade and adjust for seasoning if desired. Cover the bowl tightly with plastic wrap. Transfer to the refrigerator and allow to marinate for at least 5 minutes (or up to 10 days), stirring the mushrooms occasionally. For the best taste, I recommend allowing the mushrooms to marinate for at least 8 hours.
Serve: Remove mushrooms from refrigerator. Taste again and adjust for seasoning if needed. Bring mushrooms to room temperature before serving. Garnish with more chopped parsley. Serve and enjoy!

Stovetop Marinated Mushrooms Recipes

FAVORITE MARINATED MUSHROOMS

Brenda Snyder from Hesston, Pennsylvania notes, "This is a nice way to serve mushrooms as an appetizer...and it also makes a great side dish for any type of meat. Sometimes I add these tangy mushrooms to salads for extra flavor, too."

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.

STOVE TOP SMOKER MARINATED PORTABELLA MUSHROOMS

For use with a Cameron Stove Top Smoker. These mushrooms are fantastic in a tomato-arugula salad, or to add zest to an Italian sandwich.

MARINATED MUSHROOMS

Guests will never guess a dish so flavorful could take only 10 minutes of hands-on prep and no cooking! Great as a side dish or tempting tidbit on a relish tray, this versatile recipe is from Billie Moss in Walnut Creek, California.

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