Best Marinated Mushrooms Antipasto Recipes

Marinated Mushrooms for Antipasto image

Provided by Rita

Time 5h25m

Yield 8

Number Of Ingredients 9

1 pound small mushrooms, stemmed
4 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
½ red onion, finely chopped
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh thyme
2 cloves garlic cloves, pressed
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 3.1 g, Fat 7 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 149.3 mg, Sugar 1.2 g

Marinated Mushrooms Antipasto image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 8

1/4 cup water
2 tablespoons olive oil
2 tablespoons white-wine vinegar
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound button mushrooms, halved or quartered

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.

Antipasto With Marinated Mushrooms image

Provided by southern chef in lo

Categories Vegetable

Time P1D

Yield 8 serving(s)

Number Of Ingredients 23

3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried tarragon leaves
1 garlic clove, slightly crushed
1/8 teaspoon black pepper
1/2 cup olive oil
fresh mushrooms, stems removed
4 teaspoons red wine vinegar
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 dash black pepper
1/4 cup olive oil
4 ounces mozzarella cheese, cut into 1/2-inch cubes
4 ounces prosciutto or 4 ounces cooked ham, thinly sliced
4 ounces provolone cheese, cut into 2-inch sticks
1 (10 ounce) jar pepperoncini peppers, drained
8 ounces hard salami, thinly sliced
2 (6 ounce) jars marinated artichoke hearts, drained
1 (6 ounce) can pitted ripe olives, drained
lettuce leaf, for garnish
fresh basil leaf, for garnish
chives (to garnish)

Steps:

Prepare Marinated Mushrooms; set aside. Combine vinegar, dried basil, oregano and black pepper in small bowl. Add oil; whisk until well blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator at least 2 hours.
Drain mozzarella cubes, reserving marinade. Wrap 1/2 of prosciutto slices around provolone sticks; roll up remaining slices separately. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, pepperoncini, salami, artichoke hearts and olives on large platter lined with lettuce, if desired. Drizzle reserved marinade over pepperoncini, artichoke hearts and olives. Garnish, if desired. Serve with small forks or toothpicks.
MARINATED MUSHROOM DIRECTIONS: Combine lemon juice, parsley, salt, tarragon, garlic and pepper in medium bowl. Add oil; whisk until well blended. Add mushrooms; stir to coat. Marinate, covered, in refrigerator 4 hours or overnight, stirring occasionally. Drain mushrooms; reserve marinade for dressing, if desired.

Nutrition Facts : Calories 353.6, Fat 31.6, SaturatedFat 8.1, Cholesterol 27.7, Sodium 1137, Carbohydrate 9.6, Fiber 3.6, Sugar 2, Protein 10.4