Marinated Mushrooms Recipes

MARINATED MUSHROOMS

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.

MARINATED MUSHROOMS

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.

MARINATED MUSHROOMS

Steps:

• Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.
• Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. Serve at room temperature.

MARINATED MUSHROOMS II

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.

SIMPLY MARINATED MUSHROOMS

Steps:

• In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
• In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.

FAVORITE MARINATED MUSHROOMS

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.

MARINATED MUSHROOMS

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.

MARINATED MUSHROOMS

Steps:

• Heat oil in heavy large skillet over medium-low heat. Add garlic; sauté until golden, about 6 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and parsley; sauté until mushrooms are golden, about 8 minutes. Reduce heat to medium-low. Stir in remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper. Cool to room temperature. Transfer to container; cover and chill until cold. (Can be made 2 days ahead. Keep chilled.) Drain mushrooms before serving.

BEST MARINATED MUSHROOMS

Steps:

• Heat 3 tablespoons oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking.
• Add mushrooms and 2 tablespoons lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes.
• Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes.
• When cooled, transfer mushrooms to medium bowl, leaving behind any juices.
• Stir garlic, shallot, and bell pepper into mushrooms.
• Cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.
• Before serving, allow mushrooms to stand at room temperature about 1 hour.
• Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and thyme and adjust seasonings with salt and pepper just before serving.

EASY MARINATED MUSHROOMS

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.

ITALIAN MARINATED MUSHROOMS

Steps:

• Boil vinegar and water.
• Wash, clean mushrooms. If small, leave whole. If large, cut and quarter, slice them so they are not too big.
• Cook for 5 minutes.
• Drain liquid. I like to squeeze out some of the liquid out of mushrooms. Place in quart size glass jar, add garlic, spices and drizzle of oil. Shake it up and refrigerate. Can stay up to two weeks if they last that long.