Prepare Marinated Mushrooms; set aside. Combine vinegar, dried
For the marinated feta, divide the feta among 2 sterilized jars. Sprinkle oregano into 1 jar. Season to taste. Cover with oil. Seal jar tightly and label. Sprinkle the garlic and chili pepper into the second jar. Season to taste. Cover with oil. Seal jar tightly and label. Store in the refrigerator.
For the marinated mushrooms, mix all the ingredients in a medium bowl. Cover. Refrigerate overnight or until ready to serve. Serve the mushrooms with the marinated feta, olives, sun-dried tomatoes and toast.
Make marinated mushrooms: Place soy, mirin, peanut oil, sesame oil, garlic and ginger in a glass or ceramic bowl, and stir until well-combined. Add mushrooms and turn to coat. Cover and refrigerate for 3 hours.
Place Asian greens, cucumber, capsicum and marinated mushrooms in a large bowl. Toss to combine.
Serve as an accompaniment to lamb, beef or chicken.
ut not smoking.
Add mushrooms and 2 tablespoons lemon juice
Wash mushrooms and cut into halves or thick slices (or leave whole).
Cover with water and boil at least 30 minutes.
Drain, reserving 1 cup cooking water.
Add everything else to the reserved cooking water, pour back on top of mushrooms, and bring to a boil again.
Cook about 5 minutes more.
Cool and refrigerate.
rush both sides of the mushrooms with the oil and season
Combine all ingredients except mushrooms in a large jar and shake well.
Cut stems from mushrooms at base of caps and add caps to marinade.
Marinate, covered, at least 24 hours in refrigerator.
(Best if marinated several days.) To serve, drain.
Combine beef, egg, bread crumbs, salt & pepper.
Form into 4 patties and set aside.
Heat olive oil in skillet, saute onion & mushrooms.
Return beef to skillet cook for approximately 6 minutes on each side then add 1/4 c merlot and 1/4 c water.
Simmer until slightly reduced (about 8 minutes). Serve with baby peas and mashed potatoes.
Combine all ingredients except mushrooms and bring to a boil. Add about 1 pound mushrooms and simmer 5 to 6 minutes.
Flavor improves if let set for a few hours.
Is best when prepared with fresh mushrooms.
Combine all ingredients except mushrooms in a small pan; simmer
Drain mushrooms.
Add dressing.
Cover and refrigerate.
Drain and serve.
These improve with age and are best made 4 to 5 days before serving.
Clean and slice mushrooms.
Leave small ones whole.
Combine all other ingredients in a large jar.
Cover and shake well, then add mushrooms and gently roll them around in the marinade. Refrigerate overnight.
Let stand, rolling jar occasionally for several days for best results.
large bowl.
Add mushrooms and toss to coat.
Combine all ingredients in a jar.
Let stand at room temperature for 4 hours.
Cover and refrigerate.
Double recipe makes 1 quart.
Mix dry ingredients in plastic container (like one from ice cream) and shake.
Add oil, vinegar, mushrooms and other ingredients.
Leave out at room temperature five hours, stirring occasionally, then refrigerate.
Make the night before and usually double the recipe as they go quickly.
Serves 8 to 10 people.
n the bottom of the Mushrooms then Boil the mushroom for
Wipe the mushrooms wiht damp kitchen paper. Set
Small, firm mushrooms are best for this recipe.
Wipe clean with damp cloth.
The stems should be cut off even with the top to make an attractive hors d'oeuvre.
Mix mushrooms well with cooking salt for 2 hours, then drain well.
Mix water, wine vinegar and oil.
Add spices and shake thoroughly.
Pour over mushrooms and artichoke hearts.
Seal and place in refrigerator, turning often.
Great if marinated for 3 days, excellent if marinated even longer.
Mix all ingredients and refrigerate.
Best if used after 24 hours.
Use as condiment.