Best Marinated Mushrooms And Cheese Recipes

Beer-Marinated Tri-Tip with Blue Cheese, Wild Mushrooms, and Onions image

Provided by Ted Reader

Yield Makes 4 to 6 servings

Number Of Ingredients 20

Beef:
1 12-ounce bottle of beer
1/3 cup pomegranate molasses*
4 large garlic cloves, chopped
2 teaspoons dried crushed red pepper
1 2 1/4-pound tri-tip beef roast, trimmed
Mushrooms and onions:
2 large portobello mushrooms, stemmed, dark gills scraped out
8 ounces large fresh shiitake mushrooms, stemmed
6 ounces oyster mushrooms
1 12-ounce onion, peeled, cut into 1/2-inch-thick rounds
1/4 cup olive oil
6 garlic cloves, chopped
2 tablespoons balsamic vinegar
Nonstick vegetable oil spray
2 cups low-salt chicken broth
1 cup beef broth
1/4 cup heavy whipping cream
1 cup crumbled blue cheese
1 tablespoon chopped fresh herbs

Steps:

For beef:
Combine first 5 ingredients in large heavy-duty resealable plastic bag; shake to blend and seal. Chill overnight.
For mushrooms and onions:
Place mushrooms and onions on rimmed baking sheet. Whisk oil, garlic, and vinegar in small bowl; season with salt and pepper. Brush vegetables with some dressing.
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Return vegetables to same baking sheet; cut into 1/2-inch-thick strips.
Boil all broth in heavy large skillet over medium-high heat until reduced to 1 cup, about 12 minutes. Add cream, mushrooms, and onions. Boil until sauce coats vegetables, tossing occasionally, about 6 minutes. Season sauce to taste with salt and pepper. Set aside.
Drain marinade from beef into medium saucepan; boil 2 minutes. Cook beef over hottest part of grill until brown, about 5 minutes per side. Move beef to coolest part of grill; cover and cook until thermometer inserted into center registers 135°F for medium-rare, turning occasionally and basting with marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.
Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on platter. Spoon some sauce over; sprinkle with cheese and fresh herbs.
*A thick pomegranate syrup; sold at some supermarkets and Middle Eastern markets, and at adrianascaravan.com.

Marinated Mushrooms and Cheese image

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 12-14 servings.

Number Of Ingredients 8

1/2 cup sun-dried tomatoes (not packed in oil), julienned
1 cup boiling water
1/2 cup olive oil
1/2 cup white wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 pound sliced fresh mushrooms
8 ounces Monterey Jack cheese, cubed

Steps:

In a small bowl, combine the tomatoes and water. Let stand for 5 minutes; drain. , In a large resealable plastic bag, combine the oil, vinegar, garlic and salt; add the tomatoes, mushrooms and cheese. Seal bag and toss to coat. Refrigerate for at least 4 hours before serving. Drain and discard marinade.

Nutrition Facts :

Grilled Marinated Steaks With Mushrooms and Blue Cheese image

Provided by LilPinkieJ

Categories Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

4 tablespoons extra virgin olive oil, divided
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons rosemary
salt, to taste
black pepper, to taste
2 rib eye steaks
2 tablespoons butter
8 ounces mushrooms, sliced
1 small onion, sliced
2 ounces blue cheese, crumbled

Steps:

In a small bowl, whisk together three tablespoons of the olive oil, balsamic vinegar, garlic, rosemary and salt and pepper, to taste.
Pour the olive oil mixture over the steaks and rub in well over both sides. Allow them to marinate in the refrigerator for at least 30 minutes or up to two hours.
Grill steaks until desired doneness is reached. I like mine medium rare.
While steaks are grilling, sauté mushrooms and onions in butter and remaining oil with a pinch of salt and pepper over medium-high heat for about five minutes. Add the blue cheese.
When the steaks are ready, smother with mushrooms and blue cheese.

Nutrition Facts : Calories 485.6, Fat 47.1, SaturatedFat 16.4, Cholesterol 51.8, Sodium 485.2, Carbohydrate 9.1, Fiber 1.8, Sugar 3.5, Protein 10.2

MARINATED MUSHROOMS AND CHEESE image

Categories Mushroom

Yield 12-14 servings

Number Of Ingredients 8

1/2 cup sun-dried tomatoes (not packed in oil), julienned
1 cup boiling water
1/2 cup olive oil
1/2 cup white wine vinegar
2 garlic cloves, minced
1/2 t salt
1/2 pound sliced fresh mushrooms
8 ounces Monterey Jack cheese cubed

Steps:

1. In a small bowl combine the tomatoes andd water. Let stand for 5 minutes drain. In a large resealable plastic bag, combine the oil, vinegar, garlic and salt, add the tomatoes, mushrooms and cheese. Seal bag and toss to coat. 2. Refrigerate for at least 4 hours before serving. Drain and discard marinade. Serve with bagette.