Olives Pickled Mushrooms Recipes

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MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS



Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms image

Categories     Mushroom     Olive     Onion     Pepper     Vegetable     Appetizer     Marinate     Summer     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 11

1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1 teaspoon whole grain Dijon mustard
1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise
1 large red bell pepper, cut into matchstick-size strips
4 ounces small button mushrooms, trimmed, quartered
1 small onion, thinly sliced (about 1/3 cup)
3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise

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.

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

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.

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