n the bottom of the Mushrooms then Boil the mushroom for
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.
In a large saucepan or dutch oven, combine oil, vinegar, dressing, lemon juice, and basil.
Bring to a boil over med-high heat.
Add mushrooms.
Simmer for 3 minutes, stirring constantly.
Add parsley and chill for 6 hours or until cool.
Enjoy!
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.
Boil mushrooms until cooked.
Place in glass bowl.
Cover with Italian dressing and marinate for 24 to 48 hours, turning occasionally.
In
large
saucepan,
combine
the Italian dressing and mushrooms.\tBring
to
a
boil.
Cook,
uncovered,\tfor 2 to 3 minutes, stirring constantly.
Add lemon peel and lemon juice. Cover
and chill for 4 hours or more.
Drain.
Stir parsley in the mushrooms.\tServe as an appetizer with toothpicks.
In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.
In large saucepan, bring dressing and mushrooms to a boil. Cook uncovered for 2 to 3 minutes, stirring constantly.
Add lemon peel, juice, pimento and parsley.
Cover and chill for at least four hours.
ixture is simmering.
Add mushrooms.
Cover; microwave at high
rush both sides of the mushrooms with the oil and season
Wash mushrooms and cut stems even with
lso thread 3 or 4 mushrooms (depending upon size)onto skewers
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.
Rinse mushrooms well in cold water.
Drain.
Put in tightly covered container.
Add the dressing and shake well.
Refrigerate overnight.
Every once in a while, shake the container to mix. Good and easy.
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.
Wipe the mushrooms wiht damp kitchen paper. Set
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.
edium-high heat. Cook the mushrooms in batches for 3 mins