Best Best Marinated Mushrooms Recipes

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

Savannah's Best Marinated Portobello Mushrooms image

This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.

Provided by MOTTSBELA

Categories World Cuisine Recipes Asian

Time 1h

Yield 2

Number Of Ingredients 6

Ingredients

½ cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g

BEST MARINATED MUSHROOMS

Best Marinated Mushrooms image

Easy & the best tasting Marinated Mushrooms I have ever had! Found this recipe in Cook's Illustrated. Leave whole if mushrooms are small, halved if medium, quartered if large. Skillet size limits the yield of this recipe; if you would like to double it, cook the mushrooms in two separate batches but marinate them together. Thyme, parsley, or basil makes a good last-minute addition--use only one, however, not all three. Enjoy!!

Provided by Pi-E8216

Categories Vegetable

Time 6h20m

Yield 3 1/2 cups

Number Of Ingredients 9

Ingredients

4 tablespoons extra virgin olive oil
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1 lb cremini mushrooms or 1 lb white button mushrooms
3 tablespoons lemon juice
1 medium garlic clove, sliced very thin
1 large shallot, chopped fine (1/4 cup)
1/4 small red bell pepper, chopped fine (1/4 cup)
1 tablespoon chopped fresh parsley or 1 tablespoon basil

Steps:

Heat 3 tablespoons oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking.
Add mushrooms and 2 tablespoons lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes.
Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes.
When cooled, transfer mushrooms to medium bowl, leaving behind any juices.
Stir garlic, shallot, and bell pepper into mushrooms.
Cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.
Before serving, allow mushrooms to stand at room temperature about 1 hour.
Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and thyme and adjust seasonings with salt and pepper just before serving.

Nutrition Facts : Calories 175.4, Fat 15.6, SaturatedFat 2.2, Sodium 341.4, Carbohydrate 8.1, Fiber 1, Sugar 2.8, Protein 3.6