FRENCH MUSHROOMS RECIPE RECIPES

Name: French Herb-Marinated Mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 pint
Ingredients: 1 lb fresh mushrooms, cleaned and trimmed (cremini, cepes or white button); 1/2 cup extra virgin olive oil; 2 tablespoons champagne vinegar (or dry white wine); 2 tablespoons fresh squeezed lemon juice; 1 teaspoon finely grated fresh lemon zest; 1 -2 fresh garlic clove, roughly chopped; 1 teaspoon herbes de provence; 1 small bunch fresh thyme; 2 bay leaves; 2 tablespoons chopped fresh parsley, for garnish; 1 teaspoon sugar (to taste); 1 teaspoon sea salt (to taste); 1/8 teaspoon fresh ground black pepper (to taste)

FRENCH HERB-MARINATED MUSHROOMS RECIPE - FOOD.COM

French Herb-Marinated Mushrooms Recipe - Food.com image

Marinated mushrooms are great appetizers. Or, you can add them to salads, meats, and pasta dishes. Wonderful! This French version features the bright sunny flavors of Southwest France with a fruity olive oil, champagne vinegar, lemon, sea salt, fresh thyme and herbes de Provence. Store in a tightly sealed glass container in the refrigerator for up to 2 weeks; serve chilled, warm, or at room temperature. Makes 1 pint.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 1 pint

Number Of Ingredients 13

Ingredients

1 lb fresh mushrooms, cleaned and trimmed (cremini, cepes or white button)
1/2 cup extra virgin olive oil
2 tablespoons champagne vinegar (or dry white wine)
2 tablespoons fresh squeezed lemon juice
1 teaspoon finely grated fresh lemon zest
1 -2 fresh garlic clove, roughly chopped
1 teaspoon herbes de provence
1 small bunch fresh thyme
2 bay leaves
2 tablespoons chopped fresh parsley, for garnish
1 teaspoon sugar (to taste)
1 teaspoon sea salt (to taste)
1/8 teaspoon fresh ground black pepper (to taste)

Steps:

Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are just soft, about 6-8 minutes.
Remove from heat and stir in the vinegar (or white wine), lemon juice and zest, garlic, herbes de Provence, thyme, and bay leaves. Pour over the remaining olive oil and season with sugar, salt and pepper.
Transfer to a medium bowl and allow to cool at room temperature; then sprinkle with fresh snipped parsley and toss gently to combine. Cover and chill for at least one hour. -Or- pack mixture into a glass container, seal, and store in the refrigerator for up to 2 weeks. Serve chilled, warm, or at room temperature. Makes 1 pint.

Nutrition Facts : Calories 1087, FatContent 109.7, SaturatedFatContent 15.2, CholesterolContent 0, SodiumContent 2355.7, CarbohydrateContent 23.2, FiberContent 5.3, SugarContent 14.2, ProteinContent 14.7

BEST FRENCH ONION MUSHROOMS RECIPE - HOW TO MAKE FRENCH ...

Best French Onion Mushrooms Recipe - How To Make French ... image

French Onion Mushrooms from Delish.com are delightfully savory little bites.

Provided by Laura Rege

Categories gluten-free low sugar nut-free vegetarian cocktail party dinner party appetizers

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tbsp. butter
1 tbsp. extra-virgin olive oil
2 large yellow onions, halved and thinly sliced
Kosher salt
Freshly ground black pepper
2 tsp. fresh thyme leaves
2 cloves garlic, minced
1/4 c. dry sherry
1 lb. baby bella mushrooms, stems removed
1 c. shredded Gruyère
2 tsp. freshly chopped parsley

Steps:

Preheat oven to 450°. Line a rimmed baking sheet with parchment paper.
In a large skillet over medium heat, heat butter and oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally, until onions are caramelized and jammy, about 20 minutes.
Increase heat to medium-high, stir in garlic and cook, stirring, until fragrant, about 30 seconds. Stir in sherry and simmer until almost completely reduced, 2 minutes. Remove from heat.
Place mushrooms stem side up on the prepared baking sheet. Roast mushrooms on top rack until softened, about 10 minutes. Remove from oven. (If any moisture gathers in mushroom caps, blot moisture with a paper towel.)
Top mushrooms with onion mixture and Gruyère. Switch oven to broil and broil stuffed mushrooms until cheese is bubbly and melty, about 2 minutes.
Sprinkle with parsley before serving.

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