Time 20m Number Of Ingredients 10 Steps:
Wash mushrooms and dry with paper towel. Sauté mushrooms in 1 tbsp of the oil and pinch of salt for 5-7 minutes, until they release liquid and almost half of it has evaporated. Let them cool for 5 minutes. In a small bowl combine all the ingredients for the marinade. Place mushrooms in a bowl and pour marinade on top. Let them sit for 5 minutes, then serve.
Time 45m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole. Cover; microwave on high for 3 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transfer to covered jar or container. Refrigerate up to 1 week. Note: how long to microwave ingredients can depend on the wattage of your machine. Lower powered machines might take a couple of minutes longer, higher will take about what is specified above.
Time 8h15m Yield 16 Number Of Ingredients 5 Steps:
In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved. Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.
Time 10m Yield 2 servings. Number Of Ingredients 13 Steps:
In a bowl, combine the water, vinegar, oils, garlic, bay leaf, parsley and seasonings. Add mushrooms; toss to coat. Cover and refrigerate for at least 6 hours. Discard bay leaf. Serve with a slotted spoon.
Time 10m Yield 6-8 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine all ingredients. Cover and refrigerate for 1 to 2 days. Serve with a slotted spoon.
Time 27m Yield 16 Number Of Ingredients 9 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.
Time 10m Yield 6-8 serving(s) Number Of Ingredients 11 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.
Number Of Ingredients 9 Steps:
In a small saucepan, combine garlic, lemon zest and juice, olive oil, white-wine vinegar, and salt and pepper. Bring to a simmer over medium and cook 3 minutes. In a medium bowl, combine warm marinade and mushrooms; cover and refrigerate at least 2 hours (or up to 6). To serve, bring to room temperature, remove garlic cloves, and top mushrooms with chives and Parmesan.
More about “easy dinner party marinated mushrooms recipes”
Time 1h20m Number Of Ingredients 9 Steps:
In a large skillet, heat oil over medium-high. Add mushrooms and cook, undisturbed, until bottoms are golden brown, 3 minutes. Season with kosher salt and freshly ground pepper. Cook, stirring, until mushrooms are golden all over, about 5 minutes more (if browning too quickly, reduce heat). Add butter, garlic, herbes de Provence, sherry vinegar, and soy sauce; cook 30 seconds. Transfer to a bowl and stir in oregano; drizzle with more oil. Let stand at least 1 hour, or refrigerate, covered, up to 2 days. Serve at room temperature.
