Italian Marinated Mushrooms Recipes

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.

EASY MARINATED MUSHROOMS

Steps:

• In a large pot, add water (just need enough water that will cover the mushrooms) and the lemon juice. Bring to a boil.
• While you bring the lemon water to a boil, clean and wash mushrooms.
• Trim off the stems. If you have some larger mushrooms like I did, cut the larger ones in half (the mushrooms do shrink when you boil them in the water, so don't cut the smaller ones)put them in a large pot.
• When the lemon water has come to a boil, carefully add the mushrooms. Let them boil for about 5 minutes (you don't want to boil them until they're super soft, just a quick boil).
• While the mushrooms are doing their quick boil, bring the marinate to a boil.
• In a small pot, add the olive oil, vinegar, garlic cloves, salt, oregano, dried parsley, and crushed red pepper flakes. Bring to a boil and let boil for about 3 minutes (should be about same time as it takes to boil the mushrooms, it's ok if it goes over a minute or two). When it's boiled for a few minutes, remove from heat so you can deal with the mushrooms.
• Remove the garlic cloves from the olive oil marinate and reserve in a small plate.
• Drain the mushrooms in a colander. Spoon them into your canning jars (or whatever container you are storing them in)add a garlic clove to each jar, and leave about 1/2 inch of headspace on the top.
• When you have your mushrooms ready in the jars, stir the marinade together and carefully pour the olive oil marinade over the mushrooms in the jars, being sure to leave that 1/2 inch of headspace on the top.
• Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to two weeks.
• Serve at room temperature.
• Use the marinated mushrooms in salads, antipasto, pasta salad, or just enjoy straight from the jar.

MINUTE MARINATED MUSHROOMS

Steps:

• Into a food processor add the bay leaves, peppercorns, mustard seeds, garlic, chile, onion, parsley, and thyme and pulse-chop into a paste. Place the vinegar, 1/4 cup water, sugar and salt in a pot and bring to a simmer to dissolve. Then add the paste and simmer for 1 to 2 minutes. Place the mushrooms in a container and douse with the hot brine; cover and steep 1 minute. Stir and drizzle with extra-virgin olive oil.

ITALIAN MARINATED MUSHROOMS

Steps:

• clean and dry whole mushrooms leaving stems on
• Heat olive oil over medium heat in medium skillet
• Add in bay leaf, lemon juice, salt and garlic
• Add in the mushrooms, making sure to coat them in the marinade
• Cook for about 5 minutes over medium-low heat
• Remove from heat and pour add all the marinade and mushrooms into a container.
• Chill for at least 3 hours and up to 3 days in fridge

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.

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.

ZESTY ITALIAN MARINATED MUSHROOMS

Steps:

• Lightly Wash Mushrooms.
• In a plastic ziplock bag, place Lemon Juice and Mushrooms and shake until coated (This will help the mushrooms keep their color).
• Place Mushrooms in a small jar or bowl and add Italian dressing, Mix until throughly coated.
• Chill for about an hour and serve.