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.
Time 10m Yield 4 servings. Number Of Ingredients 7 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.
Time 25m Yield about 3 cups Number Of Ingredients 7 Steps:
Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.
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 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 Serves 2 Number Of Ingredients 0 Steps:
Heat Oil Add mushroom and saute to turn brown. Don’t boil them slowly Add shallots salt and pepper Add white wine vinegar round the edge of the pan Add tarragon
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 1h Number Of Ingredients 8 Steps:
In a medium saucepan, bring water, olive oil, white-wine vinegar, garlic, thyme, salt, and ground pepper to a boil. Add mushrooms; stir to coat. Cover; simmer over low heat until mushrooms are tender and have released their liquid, 5 to 8 minutes. Remove mushrooms with a slotted spoon to a bowl; reserve. Return liquid to a boil; cook until reduced to 1/4 cup, 3 to 4 minutes. Pour over mushrooms. Refrigerate until completely chilled; serve.
Number Of Ingredients 7 Steps:
- Wipe fresh mushrooms with a damp cloth. (Cut off and discard stem ends.) Place in a bowl. 2. Mince onions. Combine in a saucepan with sugar, soy sauce, sherry, vinegar and salt. Bring to a boil, stirring. Then pour over mushrooms and toss gently. 3. Refrigerate, covered, 24 hours. Drain and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Time 15m Yield 4 cups. Number Of Ingredients 13 Steps:
Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings. , Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.
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 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.
