Best Best Marinated Mushrooms Recipes

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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

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

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

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