Marinated Mushroomscooks Country Recipes

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.

MARINATED MUSHROOMS(COOK'S COUNTRY)

Steps:

• Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms and 1 teaspoon salt and cook, covered and stirring occasionally, until mushrooms release their liquid and begin to soften, about 10 minutes. Uncover and continue to cook, stirring occasionally, until skillet is dry and mushrooms are lightly browned, 5 to 7 minutes.
• Add shallot, garlic, oregano, and pepper flakes and cook until fragrant, about 1 minute. Stir in vinegar and water and bring to boil. Cook until liquid reduces by half, about 5 minutes.
• Whisk mustard, remaining 6 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in medium bowl. Add mushroom mixture and stir to combine. Let cool completely. Stir in parsley. Cover and refrigerate until chilled, at least 1 hour. Season with salt and pepper to taste before serving. (Mushrooms can be refrigerated for up to 5 days.).

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.

MARINATED MUSHROOMS

Steps:

• Place the mushrooms in a bowl. In another bowl, whisk the remaining ingredients. Pour over mushrooms and toss to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard marinade before serving.

MARINATED MUSHROOMS

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.