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.
Lightly Wash Mushrooms.
In a plastic ziplock bag, place Lemon Juice and Mushrooms and shake until coated (This will help the mushrooms keep their color).
Place Mushrooms in a small jar or bowl and add Italian dressing, Mix until throughly coated.
Chill for about an hour and serve.
12-inch skillet cook mushrooms, uncovered, in 1 tablespoon of
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!
rush both sides of the mushrooms with the oil and season
Wash mushrooms and slice in half.
Saute onion and mushrooms until tender.
Pour into dish and pour Italian wine over the mushrooms.
Let stand overnight.
Clean mushrooms.
Place in bowl and add enough Italian dressing to cover.
Cover and marinate overnight.
(Mix in Blue Cheese with mushrooms, if desired.)
Wash and dry lettuce
leaves.
Prepare
a large platter lined with a bed of
lettuce
leaves.
Arrange
cold
cuts and cheese attractively on lettuce.
Garnish with pickled peppers, tomato wedges, artichoke
hearts,
mushrooms, olives and chick peas. Sprinkle with olive
oil,
oregano
and vinegar.
Serve with bread sticks or
sliced Italian bread, if desired.
Makes 8 to 10 servings.
Prepare Italian dressing as directed on package.
Slice onion in thin slices and separate slices.
In a pint size jar, alternate layers of mushrooms and onions and sprinkle with garlic powder. Pour Italian dressing
over
the mushroom/onion mixture and refrigerate at least
8 hours.
Shake often to mix spices.
Makes one pint jar.
Boil mushrooms until cooked.
Place in glass bowl.
Cover with Italian dressing and marinate for 24 to 48 hours, turning occasionally.
In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes. Remove from heat and place in a medium bowl.
In a medium bowl, whisk together dry Italian-style salad dressing mix, tarragon vinegar, water, vegetable oil, white sugar, garlic and red pepper sauce.
Pour the whisked mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving.
In large saucepan, heat Italian dressing.
Cook mushrooms over medium heat, stirring occasionally, 5 minutes.
Add lemon juice. Remove mushrooms with dressing to large, shallow baking dish. Cover and marinate in refrigerator, stirring occasionally, 4 hours or overnight.
Makes about 4 cups of mushrooms.
Wash, dry and stem mushrooms.
Mince stems.
Heat
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.
Use enough water to cover vegetables.
Bring to a boil for 2 to 3 minutes until vegetables are still crisp.
Drain off liquid. Cover with 1 bottle Italian dressing.
Blanch 1 pound fresh mushrooms.
Add to vegetable mixture.
Refrigerate.
Will keep for days.
br>Since this is an 'Italian' style marinade, consider matching it
Cook spaghetti.
Drain, rinse with cold water.
In large bowl mix salad dressing.
Add garden vegetable mix.
Add marinated mushrooms, then add salad spice, about 1/2 jar.
Add garlic, salt and pepper to taste.
Mix well.
Let sit for 2 hours.
Garnish with sliced tomatoes.
Enjoy.
Great for cookouts and parties.
Wash the mushrooms off well and let them