Home Canned Marinated Mushrooms Recipes

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MARINATED CANNED MUSHROOMS



Marinated Canned Mushrooms image

Provided by Olga's Flavor Factory

Categories     Sides

Time 10m

Yield 2

Number Of Ingredients 7

2 cans (8 oz) straw mushrooms
1-2 Tablespoons olive oil
1-2 Tablespoons white vinegar (you can also use white or red wine vinegar, or even cider vinegar)
1 small onion or shallot, sliced
1 small garlic clove, minced
1 teaspoon fresh dill, chives and/or parsley minced, each
salt, pepper

Steps:

  • Drain the mushrooms and rinse.
  • Toss all the ingredients together.
  • You can also add roasted red peppers, minced, to the mushrooms if you like.

LAUREL'S MARINATED MUSHROOMS (EASY CANNING)



Laurel's Marinated Mushrooms (Easy Canning) image

I've been making these for more than 20 years. I usually give them in holiday gift baskets, and if I don't, then I'm in trouble! Not only are they delicious tasting, they are very pretty, too! Only one thing about this recipe is that you have to find tiny mushrooms, 1-1/4 inch or less across, and that might not be easy. Our Fred Meyer store sells them, and when I'm ready to can them, I just pick up the whole case out of the produce section and plop it in my cart! This recipe came from my county exchange master canner, 1989.

Provided by Chef PotPie

Categories     Vegetable

Time 50m

Yield 12-15 jars

Number Of Ingredients 12

7 lbs tiny mixed mushrooms
2 quarts water
1/2 cup bottled lemon juice
1 1/2 cups olive oil or 1 1/2 cups salad oil
2 1/2 cups white vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon canning salt
1/2 cup onion, finely chopped
4 ounces pimientos, drained and chopped
12 -15 garlic cloves, whole, peeled
25 black peppercorns

Steps:

  • Wash mushrooms and cut stems even with caps.
  • Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
  • Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
  • In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
  • Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
  • Wipe rims, cover with sterilized lids and rings.
  • Process in boiling water bath 20 minutes.
  • Let sealed jars sit undisturbed for 24 hours.
  • Allow 6 weeks for full flavor to develop.

Nutrition Facts : Calories 262.2, Fat 27.1, SaturatedFat 3.8, Sodium 593.6, Carbohydrate 3.6, Fiber 0.6, Sugar 1, Protein 0.5

TANGY PICKLED MUSHROOMS



Tangy Pickled Mushrooms image

Home-canned pickled mushrooms are a handy addition to your pantry. They're ideal for cocktails, appetizers, salads and relish trays.-Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 8 pints.

Number Of Ingredients 9

5 pounds small fresh mushrooms
2 large onions, halved and sliced
2 cups white vinegar
1-1/2 cups canola oil
1/4 cup sugar
2 tablespoons canning salt
3 garlic cloves, minced
1-1/2 teaspoons pepper
1/4 teaspoon dried tarragon

Steps:

  • Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving 1/2-in. headspace., Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 18 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

MARINATED MUSHROOMS



Marinated Mushrooms image

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

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

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 :

HOME-CANNED MARINATED MUSHROOMS



Home-Canned Marinated Mushrooms image

Great on salads, sandwiches, appetizer trays. Use your favorite vinegar as long as it's 5% acidity. For darker colored product use half and half of 5% Balsamic and red wine vinegers. NOTE: Instead of throwing out the stem trims, use them in this chowder recipe: Recipe #239028.

Provided by Kathy228

Categories     Vegetable

Time 35m

Yield 6 half pints

Number Of Ingredients 11

3 lbs small whole mushrooms
1/2 cup lemon juice, bottled
1 cup olive oil
1 1/4 cups white vinegar, 5% acidity
1 1/2-2 teaspoons dried oregano leaves
1 1/2-2 teaspoons dried basil leaves
1 1/2 teaspoons canning salt
1 teaspoon sugar
1/2 cup onion, coarse chopped
6 garlic cloves
30 peppercorns

Steps:

  • Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
  • Thoroughly wash soil off mushrooms.
  • Cut off stems within 1/4 inch of cap.
  • In a deep pot, place mushrooms with enough water to cover.
  • Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
  • While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
  • To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
  • Gently add the mushrooms and combine with the pickling marinade.
  • Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
  • Release bubbles. Wipe jar rims. Adjust caps.
  • Process half-pints for 20 minutes in boiling water bath.
  • Yield 6 half-pints.

Nutrition Facts : Calories 398.3, Fat 36.9, SaturatedFat 5.1, Sodium 596.5, Carbohydrate 13.1, Fiber 2.9, Sugar 5.8, Protein 7.5

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