Herbmarinatedmushrooms Recipes

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EASY MARINATED MUSHROOMS



Easy Marinated Mushrooms image

Easy marinated mushrooms will only take 15 minutes of prep time. You can even make them the night before! An irresistible and refreshing appetizer to have on hand.

Provided by Lora

Categories     Appetizer

Number Of Ingredients 10

3 pounds button mushrooms (cut them in half if they're large)
1/2 cup lemon juice (I used fresh, you could use bottled)
Water (enough to cover mushrooms)
1 1/4 cups white wine vinegar (with 5% acidity)
1 cup pure olive oil
5 garlic cloves (peeled and left whole)
1 1/2 teaspoon Kosher salt
2 teaspoons dried oregano
2 teaspoon dried parsley (or basil)
1 teaspoon crushed red pepper flakes

Steps:

  • In a large pot, add water (just need enough water that will cover the mushrooms) and the lemon juice. Bring to a boil.
  • While you bring the lemon water to a boil, clean and wash mushrooms.
  • Trim off the stems. If you have some larger mushrooms like I did, cut the larger ones in half (the mushrooms do shrink when you boil them in the water, so don't cut the smaller ones)put them in a large pot.
  • When the lemon water has come to a boil, carefully add the mushrooms. Let them boil for about 5 minutes (you don't want to boil them until they're super soft, just a quick boil).
  • While the mushrooms are doing their quick boil, bring the marinate to a boil.
  • In a small pot, add the olive oil, vinegar, garlic cloves, salt, oregano, dried parsley, and crushed red pepper flakes. Bring to a boil and let boil for about 3 minutes (should be about same time as it takes to boil the mushrooms, it's ok if it goes over a minute or two). When it's boiled for a few minutes, remove from heat so you can deal with the mushrooms.
  • Remove the garlic cloves from the olive oil marinate and reserve in a small plate.
  • Drain the mushrooms in a colander. Spoon them into your canning jars (or whatever container you are storing them in)add a garlic clove to each jar, and leave about 1/2 inch of headspace on the top.
  • When you have your mushrooms ready in the jars, stir the marinade together and carefully pour the olive oil marinade over the mushrooms in the jars, being sure to leave that 1/2 inch of headspace on the top.
  • Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to two weeks.
  • Serve at room temperature.
  • Use the marinated mushrooms in salads, antipasto, pasta salad, or just enjoy straight from the jar.

MARINATED MUSHROOMS II



Marinated Mushrooms II image

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

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

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

FAVORITE MARINATED MUSHROOMS



Favorite Marinated Mushrooms image

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

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

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.

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  • 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!


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