MARINATED MUSHROOMS IN A JAR RECIPES

ITALIAN MARINATED MUSHROOMS RECIPE - FOOD.COM

Italian Marinated Mushrooms Recipe - Food.com image

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

Ingredients

1 lb mushroom
1 1/2 cups white vinegar
1/2 cup water
1 teaspoon salt
1/2 teaspoon red pepper flakes
4 garlic cloves
1 teaspoon fresh parsley or 1 teaspoon dried oregano
extra virgin olive oil

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

CHICKEN & MARINATED ARTICHOKE CASSEROLE | JUST A PINCH RECIPES

Chicken & Marinated Artichoke Casserole | Just A Pinch Recipes image

Rich, delicious and definitely company worthy. Enjoy!

Provided by Daily Inspiration S @DailyInspiration

Categories Chicken

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 13

Ingredients

2 jar(s) 12 oz. jar marinated artichokes, coarsely chopped
4 cup(s) chicken breast, cooked and cubed
2 can(s) cream of chicken soup
1/2 cup(s) milk
1 cup(s) mayo
1 teaspoon(s) fresh lemon juice
1 teaspoon(s) curry powder (or more to taste)
1 1/4 cup(s) sharp cheddar cheese, shredded
1/2 - 1 pound(s) mushrooms, sauteed in butter until golden brown
2 cup(s) rice, cooked
3/4 cup(s) bread crumbs, seasoned
2 tablespoon(s) butter, melted
parmesan cheese to sprinkle on top

Steps:

Drain artichokes well and coarsely chop. Add them to the bottom of a 9 x 13 baking pan.
Next, layer rice and chicken on top of artichokes.
Saute mushrooms in a little butter until they have released their juices and are light golden brown. Add them on top of chicken and rice.
Mix together soup, milk, mayo, lemon juice, curry powder and 3/4 cup of the cheese. Mix thoroughly. Pour mixture over the mushrooms and sprinkle remaining cheddar cheese on top.
Toast bread crumbs in melted butter and toss with parmesan cheese -- spread on top of casserole.
Bake at 350 degrees for 30 minutes.

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