Best Marinated Mushrooms Artichoke Hearts And Cauliflower Salad Recipes

MARINATED VEGETABLE MEDLEY

Steps:

• In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
• In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

MEDITERRANEAN ROASTED CAULIFLOWER ARTICHOKE SALAD

Steps:

• Preheat the oven to 425 F. Cut the cauliflower into small florets. Place on a baking sheet lined with silicon baking mat, drizzle and toss with olive oil and garlic, then sprinkle with salt and Trader Joe's 21 Seasoning Salute or your favorite no-salt seasoning mix. Roast in the oven at 425 for 10 - 15 minutes, then stir and roast another 5 - 10 minutes or until the cauliflower is tender and browned in spots. If you want to mellow out the onion flavor, you can add the onion in the last 10 minutes of roasting.
• While the cauliflower is roasting, put the remaining salad ingredients in a medium mixing bowl and then, in a separate smaller bowl, whisk together the salad dressing ingredients.
• Toss the cauliflower into the bowl and stir to mix everything together, then drizzle with some of the dressing and stir to coat. Add more dressing as needed until the salad is dressed to your liking.
• Crumble feta cheese over top and enjoy warm, or store in an airtight container in the refrigerator for later. You can eat this cold or at room temperature, but personally, I feel it tastes best warm.

MARINATED MUSHROOMS & ARTICHOKES

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Steps:

• Drain artichoke liquid and slice hearts in quarters.
• Clean and slice mushrooms.
• Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
• Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
• Sprinkle with salt & pepper.
• Top with 1/4 of the breadcrumbs.
• Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
• Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
• Cover and bake in a 350 degree oven for 30 minutes.
• Remove the cover and brown the top until golden in color and serve.

MARINATED MUSHROOMS

Steps:

• Place the mushrooms in a bowl. In another bowl, whisk the remaining ingredients. Pour over mushrooms and toss to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard marinade before serving.

MARINATED ARTICHOKE SALAD

Steps:

• In a large bowl, combine the artichokes, tomato, green pepper and onion. Drizzle with salad dressing; toss to coat. Cover and refrigerate for at least 1 hour.

FAVORITE MARINATED MUSHROOMS

Steps:

• Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings. , Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.

EASY MARINATED ARTICHOKES

Steps:

• Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
• Seal the container and shake to emulsify the mixture.
• Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.