Bill Grangers Marinated Mushrooms Recipes

BILL GRANGER'S MARINATED MUSHROOMS

Steps:

• Blanch the mushrooms in boiling salted water for 3 minutes, then drain.
• While the mushrooms are warm, pour over the olive oil and the red wine vinegar.
• Add oregano, a little salt and freshly ground black pepper, then stir to combine.
• Allow to cool, then chill until serving.

ROMANIAN MARINATED MUSHROOMS

Steps:

• Saute mushrooms in 1/4 cup olive oil until just tender.
• Drain the mushrooms, toss with lemon juice and transfer to a bowl.
• Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent.
• Add the garlic and saute for a few more minutes until the onions are golden, but not browned.
• Stir in the pepper, thyme, marjoram, and bay leaves and saute for another minute.
• Drain the tomatoes and reserve 1/3 cup of juice. Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice, vinegar, cayenne, salt and sugar.
• Simmer on low heat, covered for 20-25 minutes, stirring occasionally.
• Allow the marinade to cool for serveral minutes and then pour it over the mushrooms.
• Chill, covered for at least 12 hours. Bring the mushrooms to room temperature before serving.
• Garnish with lemon wedges and parsley.

MARINATED MUSHROOMS

Steps:

• Clean the mushrooms and place in large bowl, plastic container or ziplock bag.
• Mix lemon juice, olive oil and pepper and pour over mushrooms.
• Let marinate for 30 min - 3 hours; make sure to turn the mushrooms in the marinade once in awhile.
• Heat pan at medium heat and cook the mushrooms in their marinade. Keep stiring/turning until cooked through but not mushy; approx 15-20 min.

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.

RANCH MARINATED MUSHROOMS

Steps:

• Place mushrooms in a medium mixing bowl, set aside.
• In a small bowl stir together the ranch package, salt, pepper, garlic powder, and parsley.
• Whisk in the olive oil.
• Pour over mushrooms and toss.
• Allow to marinate for at least 1 hour and up to 4 hours.
• Grill, saute', bake, or place on kabobs with meats and other vegetables.
• Top with cheese after cooking, optional.
• Serving Suggestions: Porterhouse steak, baked potato topper, mashed potatoes, and this makes a great appetizer.

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.

HOME-CANNED MARINATED MUSHROOMS

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.

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.