Best Marinated Canned Mushrooms Recipes

Marinated (Canned) Mushrooms image

Provided by Cathie H.

Categories < 15 Mins

Time 10m

Yield 30 Oz

Number Of Ingredients 10

5 (10 ounce) cans button mushrooms
1/3 cup light olive oil
1/3 cup vegetable oil
1/3 cup red wine vinegar or 1/3 cup cider vinegar
1 1/2 teaspoons salt
3/4 teaspoon sugar
1/2 teaspoon dried basil
1 bay leaf
1 minced garlic clove
1 teaspoon pickling spices

Steps:

Place all ingredients except mushrooms in a saucepan.
Bring to a boil and simmer 10 minute.
Add mushrooms, return to a boil and simmer 5 more minute.
Put cooled mushrooms and marinade in large mason jar or other container. Cover and refrigerate.
May be served in 24 hrs, but will keep up to 2 months in refrigerator.

Nutrition Facts : Calories 54.7, Fat 5, SaturatedFat 0.7, Sodium 119.1, Carbohydrate 1.8, Fiber 0.5, Sugar 1.1, Protein 1.6

Home-Canned Marinated Mushrooms image

Provided by Kathy228

Categories Vegetable

Time 35m

Yield 6 half pints

Number Of Ingredients 11

3 lbs small whole mushrooms
1/2 cup lemon juice, bottled
1 cup olive oil
1 1/4 cups white vinegar, 5% acidity
1 1/2-2 teaspoons dried oregano leaves
1 1/2-2 teaspoons dried basil leaves
1 1/2 teaspoons canning salt
1 teaspoon sugar
1/2 cup onion, coarse chopped
6 garlic cloves
30 peppercorns

Steps:

Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
Thoroughly wash soil off mushrooms.
Cut off stems within 1/4 inch of cap.
In a deep pot, place mushrooms with enough water to cover.
Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
Gently add the mushrooms and combine with the pickling marinade.
Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
Release bubbles. Wipe jar rims. Adjust caps.
Process half-pints for 20 minutes in boiling water bath.
Yield 6 half-pints.