Marinated Curry Tomatoes And Mushrooms Recipes

SIMPLE MARINATED MUSHROOM SALAD

Simple Marinated Mushroom Salad image

Dorothy Pritchett of Wills Point, Texas shares this tart medley that puts mushrooms in the spotlight. The salad is well-coated with a vinaigrette made with Dijon mustard, vinegar and herbs.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon pepper
2 to 4 tablespoons olive oil
1-1/2 cups sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
8 pitted ripe olives, halved
Lettuce leaves

Steps:

In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.

Nutrition Facts : Calories 176 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

MARINATED CURRY TOMATOES AND MUSHROOMS

Marinated Curry Tomatoes and Mushrooms image

Make and share this Marinated Curry Tomatoes and Mushrooms recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

fresh small button mushroom (any amount)
3 -4 tablespoons green onions, chopped
5 large tomatoes, sliced
1 teaspoon curry powder
2 teaspoons sugar (or to taste)
1/2 cup salad oil
1/4 cup white vinegar
2 crushed fresh garlic cloves (or to taste)
chopped fresh parsley (optional and to taste)
salt and pepper

Steps:

In a bowl, combine all marinade ingredients in a jar (adjusting to suit taste) and shake well to combine.
Pour over the veggies; toss to combine.
Cover and chill for a minumum of 3 hours.

Nutrition Facts : Calories 296.2, Fat 27.5, SaturatedFat 3.9, Sodium 13.9, Carbohydrate 12.3, Fiber 3, Sugar 8.3, Protein 2.2

MARINATED MUSHROOM, TOMATO, AND SCALLION SKEWERS

Marinated Mushroom, Tomato, and Scallion Skewers image

Provided by Nick Fauchald

Categories Mushroom Tomato Side Kid-Friendly Summer Grill/Barbecue Green Onion/Scallion Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 garlic cloves, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine or Sherry vinegar
3 tablespoons chopped fresh thyme and/or rosemary leaves
Large pinch of crushed red pepper flakes
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
6 scallions, cut crosswise into 2-inch pieces
1 pint cherry tomatoes
1 pint cremini, button, or other small mushrooms
Special Equipment:
4-6 long wooden or metal skewers, or 4-6 long live branches whittled down to sharpened sticks

Steps:

Whisk garlic, oil, vinegar, thyme, red pepper flakes, 1 tsp. salt, and 1/2 tsp. black pepper in a medium bowl. Transfer mixture to a resealable container or plastic bag and add scallions, tomatoes, and mushrooms. Marinate until ready to cook, at least 15 minutes.
If using wooden skewers or branches, soak them in water at least 10 minutes. Skewer scallions, tomatoes, and mushrooms, dividing evenly and leaving about 4 inches of empty skewer at the bottom. Reserve leftover marinade.
Prepare a campfire for medium heat. When it's ablaze, carefully place skewers vertically in the ground around the fire; they should be close enough to the flames that the ingredients begin sizzling within a few seconds. Cook, rotating skewers occasionally, until scallions, tomatoes, and mushrooms are caramelized or charred in spots and mushrooms are tender, 10-15 minutes.
Transfer skewers to plates, season with salt and black pepper, drizzle with reserved marinade, and serve.
Do Ahead
Vegetables can be marinated and chilled up to 1 day in advance.

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