Time 10m Yield 4 serving(s) Number Of Ingredients 8 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.
Time 45m Yield 8 half pints Number Of Ingredients 8 Steps:
Combine lemon juice and water in a large pot. Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes. Drain off liquid. Place herbs and mushrooms, garlic and bay in clean hot jars. Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space. Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.
Time 28m Yield 6 servings Number Of Ingredients 8 Steps:
Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours. Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil. Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.
Yield makes 3 cups Number Of Ingredients 8 Steps:
Wash the mushrooms in a sieve briefly under cold water. Dry them well. Bring 3/4 cup of the vinegar, the water, garlic, bay leaves, and peppercorns to a boil in a 2-quart saucepan. Add the mushrooms, return the liquid to a boil, and cook 2 minutes. Let cool. When cool, transfer the entire mixture to a clean 1-quart jar with a tight-fitting lid. Pour in the olive oil, add a couple healthy pinches of salt, then pour in enough of the remaining white-wine vinegar to come to the top of the mushrooms, about 1 cup. Shake the jar well and marinate the mushrooms in the refrigerator for 2 to 3 days. Bring to room temperature and pick out and discard the peppercorns before you serve the mushrooms.
Time 5h25m Yield 8 Number Of Ingredients 9 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.
Time 10m Yield 8 Number Of Ingredients 6 Steps:
Bring onion, vinegar, oil, sugar, and Dijon mustard to a boil in a saucepan. Add mushrooms and simmer until liquid is slightly reduced, 5 to 6 minutes. Transfer mixture to a covered container and chill. Drain before serving.
Time 4h10m Yield 6 servings. Number Of Ingredients 4 Steps:
In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.
Time 5m Yield 4 cups. Number Of Ingredients 10 Steps:
In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.
