ITALIAN MARINATED MUSHROOMS RECIPES
ITALIAN MARINATED MUSHROOMS RECIPE - FOOD.COM
Easy and tasty recipe. This is how my Grandmother made her marinated mushrooms. When my mom makes this she usually puts in fresh, big pieces of hot italian pepper and loads of fresh garlic.
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil vinegar and water.
- Wash, clean mushrooms. If small, leave whole. If large, cut and quarter, slice them so they are not too big.
- Cook for 5 minutes.
- Drain liquid. I like to squeeze out some of the liquid out of mushrooms. Place in quart size glass jar, add garlic, spices and drizzle of oil. Shake it up and refrigerate. Can stay up to two weeks if they last that long.
Nutrition Facts : Calories 49.1, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 593.2, CarbohydrateContent 5.7, FiberContent 1.3, SugarContent 2.7, ProteinContent 3.7
MARINATED MUSHROOMS II RECIPE | ALLRECIPES
This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
Provided by Cristi Zbella
Categories Mushroom Appetizers
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 4 cups
Number Of Ingredients 9
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, CarbohydrateContent 2.8 g, FatContent 4.6 g, FiberContent 0.4 g, ProteinContent 1 g, SaturatedFatContent 0.6 g, SodiumContent 148.1 mg, SugarContent 1.5 g
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This is a nice way to serve mushrooms as an appetizer, and it also makes a great side dish for any type of meat. Sometimes I add these marinated mushrooms to salads for extra flavor, too. —Brenda Snyder, Hesston, Pennsylvania
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