Best Marinated Wild Mushroom Canapes Recipes

Marinated Mushrooms (Martha Stewart's) image

Provided by Bren in LR

Categories Vegetable

Time 8h20m

Yield 4 serving(s)

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 black pepper
1 lb button mushroom

Steps:

In a medium saucepan, bring 1/4 cup water, 2 Tbs each olive oil and white wine vinegar, 2 minced cloves, 1/4 tsp dried thyme, 1 1/4 tsp coarse salt, and 1/4 tsp ground black pepper to a boil.
Add 1 pound button mushrooms, halved or quartered; 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. For the most flavor, let them marinate overnight.

Nutrition Facts : Calories 87.5, Fat 7.2, SaturatedFat 1, Sodium 733.3, Carbohydrate 4.3, Fiber 1.2, Sugar 2.3, Protein 3.6

Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Steps:

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Marinated Mushrooms II image

Provided by Cristi Zbella

Time 27m

Yield 16

Number Of Ingredients 9

⅓ cup red wine vinegar
⅓ cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

Steps:

In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

Nutrition Facts : Calories 54.1 calories, Carbohydrate 2.8 g, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 148.1 mg, Sugar 1.5 g

Marinated Mushroom Caps image

Provided by Food Network

Yield 30 bites

Number Of Ingredients 8

1 pound small white mushroom caps
1 cup olive oil
1/2 cup freshly squeezed lemon juice
4 shallots, peeled and minced
1 teaspoon cracked black peppercorns
1 bay leaf
1 1/2 teaspoons salt
Chopped parsley for garnish

Steps:

Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.