Olives Pickled Mushrooms Recipes

MARINATED MUSHROOMS

Marinated Mushrooms image

To save last-minute prep time -- and allow the flavors to develop even more -- make these tangy mushrooms a day ahead. Serve them with store-bought olives and pickled hot or sweet peppers as an antipasto course.

Provided by Martha Stewart

Time 30m

Number Of Ingredients 7

Ingredients

12 ounces cremini mushrooms, or a mix of cremini and oyster mushrooms
2 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
3 tablespoons coarsely chopped fresh oregano
6 tablespoons extra-virgin olive oil
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

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.

PICKLED MUSHROOMS

Pickled Mushrooms image

As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 4 cups.

Number Of Ingredients 10

Ingredients

2/3 cup tarragon vinegar
1/2 cup canola oil
2 tablespoons water
1 tablespoon sugar
1-1/2 teaspoons salt
1 garlic clove, minced
Dash hot pepper sauce
1 pound fresh mushrooms
1 medium onion, thinly sliced and separatd into rings
Finely diced sweet red pepper

Steps:

In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

OLIVE'S PICKLED MUSHROOMS

Olive's Pickled Mushrooms image

I got this recipe from Olive Plaia back in the 1970's. These mushrooms are so good I could eat the whole recipe myself.

Provided by Kathie Carr

Categories Vegetable Appetizers

Time 10m

Number Of Ingredients 10

Ingredients

2 lb fresh button mushrooms, cleaned
1/2 c olive oil
1/4 c lemon juice
1/4 c water
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 pinch dried red pepper flakes, optional
1/3 c chopped fresh parsley, optional
1/4 c chopped red bell pepper, optional

Steps:

1. Place cleaned mushrooms in serving bowl (one that can handle boiling liquid) and set aside. In a sauce pan mix oil, lemon juice, water, garlic, salt, and pepper. Bring mixture to a boil. Stir in a pinch of red pepper flakes if using. Pour over mushrooms. Cover dish and refrigerate for at least 2 hours, preferably overnight. Just before serving add parsley and peppers if using. These keep in refrigerator like pickles.

PICKLED MUSHROOMS

Pickled Mushrooms image

Categories Mushroom Side Picnic Fall Chill Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 8

Ingredients

2 cups dry white wine
1 teaspoon whole coriander seeds
1/2 teaspoon whole black peppercorns
3/4 teaspoon salt
1 Turkish or 1/2 California bay leaf
3 garlic cloves, peeled and smashed
1 lb small (1-inch) white or cremini mushrooms, trimmed
1/4 cup extra-virgin olive oil

Steps:

Boil wine, spices, salt, bay leaf, and garlic in a deep 10-inch heavy skillet 5 minutes. Add mushrooms and oil, then reduce heat and gently simmer, uncovered, until mushrooms are barely tender, about 15 minutes. Transfer to a bowl and cool mushrooms in liquid, uncovered. Chill, covered, at least 8 hours for flavors to meld. Discard bay leaf and whole spices. Serve at room temperature.

RAREBIT MUSHROOMS WITH PICKLE DRESSING

Rarebit mushrooms with pickle dressing image

Flat mushrooms topped with mustardy rarebit and served with a quick red wine vinegar dressing makes for an ideal dinner party starter. It's gluten free, too!

Provided by Janine Ratcliffe

Categories Lunch, Starter

Time 20m

Yield Serves 4 as a starter

Number Of Ingredients 13

Ingredients

8 large flat mushrooms, stalks trimmed
olive oil, for brushing
200g cheddar, grated
3 tbsp soft cheese
1 tsp Dijon mustard
a dash Worcestershire sauce
rocket, to serve
1 tbsp red wine vinegar
3 tbsp olive oil
chopped to make 1 tbsp pickled onions
chopped to make 1 tbsp pickled cornichons
1 red chilli, finely chopped
chopped to make 1 tbsp flat-leaf parsley

Steps:

Heat the grill to high. Line a baking tray with foil. Brush the mushrooms all over with oil and season. Grill, turning, for 6-8 minutes or until they are just tender.
Meanwhile, mash together the cheeses, mustard and worcestershire sauce, and season. Spoon into the mushroom cavities, then continue to grill until the fillings are golden and bubbling.
Whisk together the vinegar and oil, then mix in the other dressing ingredients. Serve the mushrooms with the dressing spooned over, and the rocket alongside.

Nutrition Facts : Calories 422 calories, Fat 35.6 grams fat, SaturatedFat 14.8 grams saturated fat, Carbohydrate 4.8 grams carbohydrates, Sugar 4.7 grams sugar, Fiber 3.9 grams fiber, Protein 18.8 grams protein, Sodium 1.3 milligram of sodium

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