Raw Marinated Mushrooms Recipes

MARINATED MUSHROOMS II

Marinated Mushrooms II image

This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.

Provided by Cristi Zbella

Categories Appetizers and Snacks Vegetable Mushrooms

Time 27m

Yield 16

Number Of Ingredients 9

Ingredients

⅓ cup red wine vinegar
⅓ cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

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.

Nutrition Facts : Calories 54.1 calories, Carbohydrate 2.8 g, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 148.1 mg, Sugar 1.5 g

SIMPLY MARINATED MUSHROOMS

Simply Marinated Mushrooms image

Fresh mushrooms are marinated overnight in olive oil seasoned with lemon juice, thyme and garlic and served warm. Delicious served with crusty bread to sop up the juices!

Provided by sal

Categories Appetizers and Snacks Vegetable Mushrooms

Time 8h25m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup water
1 ½ pounds fresh mushrooms, stems removed
¼ cup olive oil
1 teaspoon dried thyme
1 teaspoon salt
3 tablespoons fresh lemon juice
3 teaspoons minced garlic
½ teaspoon ground black pepper
3 tablespoons dried parsley
⅛ teaspoon onion powder

Steps:

In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 7.2 g, Fat 9.5 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 393.5 mg, Sugar 2.3 g

RAW MARINATED MUSHROOMS

Raw Marinated Mushrooms image

Inspired from "Uncooking with Raw Rose" - these taste great in raw zucchini 'pasta'! Add spices for extra flavour. I enjoy rosemary, basil and oregano!

Provided by selfmadegirl

Categories Vegan

Time 4h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon agave nectar
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 teaspoon sea salt
1 dash cayenne
12 medium sliced mushrooms

Steps:

Place all ingredients except for the mushrooms in a container with a lid that can store the mushrooms.
Stir well.
Add the mushrooms, and stir to ensure all mushrooms are coated.
Store in the fridge, turning the container often so that the mushrooms remain coated.
Marinate for at least 4 hours. Keeps for up to a week.

Nutrition Facts : Calories 134.4, Fat 13.7, SaturatedFat 1.9, Sodium 149.1, Carbohydrate 1.9, Fiber 0.6, Sugar 0.9, Protein 1.7

MARINATED MUSHROOMS

Marinated Mushrooms image

Guests will never guess a dish so flavorful could take only 10 minutes of hands-on prep and no cooking! Great as a side dish or tempting tidbit on a relish tray, this versatile recipe is from Billie Moss in Walnut Creek, California.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 cups small fresh mushrooms
3 tablespoons rice vinegar
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon mustard seed
1/4 teaspoon onion salt

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.

Nutrition Facts :

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