Marinated Mushrooms With Red Bell Peppers Recipes

MARINATED MUSHROOMS FOR ANTIPASTO

Steps:

• Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
• Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS

Steps:

• Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)
• Transfer mixture to bowl and serve.

SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
• Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
• Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.

MARINATED MUSHROOMS WITH ROASTED RED PEPPER AND ARUGULA

Steps:

• In a large heavy frying pan, heat the oil over moderate heat.
• Add the shallots and garlic, reduce the heat to low, and garlic, reduce the heat to low, and cook, strring occasionally, until softened but not browned, about 5 minutes.
• Increase the heat to moderately high and add the white and shiitake mushrooms, stirring well to combine.
• Cover the pan and cook, stirring once, until the mushrooms are slightly softened, about 4 minutes.
• Uncover, increase the heat to high, add the balsamic vinegar, and cook for 1 minute.
• Spoon the mushroom mixture into a large bowl and let it cool to room temperature, strring occasionally.
• Meanwhile, roast the peppers over an open flame or broil, turning with tongs, until charred all over, abut 10 minutes.
• When cool enough to handle, pull off the skin.
• Remove the stems, seeds, and ribs.
• Cut the peppers lengthwise into 1/2 inch strips.
• Add the roasted peppers to the mushrooms.
• Stir in the marjoram, salt, and pepper.
• Cover and refrigerate the mixture until ready to serve.
• To serve, arrange the arugula leaves on a large serving plate and spoon the mushroom salad on top.
• Serve chilled or at room temperature.

RAW MARINATED MUSHROOMS

Steps:

• Combine the mushrooms, salt, sugar, red pepper, black pepper, oregano, monosodium glutamate, garlic, onion, vinegar, and oil in a large container. Mix well. Cover the container and allow mixture to marinate in refrigerator for 3 days.

ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS

Steps:

• Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
• Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
• In a large bowl, stir together the mushrooms and roasted peppers.
• In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
• (Per serving)
• Calories: 12
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 2g
• Fiber: 0g
• Sugars: 1g
• Protein: 1g
• Calcium: 3mg
• Potassium: 101mg
• Free