Sunday, March 17, 2013

Marinated Mushrooms

Marinated Mushrooms
From Flickr by lydiajoy1
Looking for a great marinated mushroom recipe. I have been loving mushrooms this winter, all types mostly sauteed in butter. Below are 3 recipes I found on line.

They will be a great addition to an antipasto tray and served with sliced baguettes to dip into the marinade. I want to use a mix of cremini and oyster mushrooms.

This recipe is from the Food Network - Tyler Florence

1/2 cup extra-virgin olive oil
2 pounds cremini or button mushrooms, cleaned and quartered
2 lemons, zested and juiced
3 garlic cloves, sliced
1 small bunch fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper

Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.

This recipe is from Whole Foods Market

1 pound fresh cremini mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, finely chopped
  • 1/4 cup finely chopped red onion
  • 2 teaspoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander seeds

  • Method: 
    Clean mushrooms and remove stems. Simmer mushroom caps in salted water for 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add olive oil, vinegar, garlic, red onion, oregano, parsley, salt, peppercorns and coriander. Stir to combine. Taste and adjust seasoning. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.
    Nutritional Info: 
    PER SERVING:110 calories (70 from fat)7g total fat1g saturated fat0mg cholesterol160mg sodium8g carbohydrate (2g dietary fiber2g sugar)3g protein

    This recipe is from Martha Stewart  Living, November 2004
    Prep Time 10 minutes   Total Time    30 minutes  Yield Serves 4  
    • Ingredients
    • 12 ounces cremini mushrooms, or a mix of cremini and oyster mushrooms
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons white-wine vinegar
    • 3 tablespoons coarsely chopped fresh oregano
    • 6 tablespoons extra-virgin olive oil
    • 3/4 teaspoon coarse salt
    • 1/8 teaspoon freshly ground pepper


    1. Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.
    2. Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. Serve at room temperature.

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