Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
Set aside.
Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
Fridge for 4 hours.
Keep up airtight container.
*When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.
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.
Prepare Marinated Mushrooms; set aside. Combine vinegar,
ntil serving time.
Grill marinated mushroom caps until browned and juicy
arrange about 1 tablespoon of mushroom mixture on top of each
he oil.
Add the mushroom strips; toss to combine; marinate
owl.
Add cornstarch to mushroom sauce and bring to boil
minute.
Spoon the mushroom mixture into a large bowl
ad tried several other marinated garlic recipes before this one and was
Cook pasta as directed then rinse.
Saute mushrooms and garlic in olive oil until mushrooms are cooked through. Add olives & artichokes with liquid then set aside.
Stir in the mushroom mixture along with the remaining ingredients with the pasta then serve topped with parmesan cheese.
o resistance.
Prepare the Mushroom Ragout:
While the potatoes
Cook and stir meat until brown.
Drain off fat.
Stir in remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Divide mixture among four 1-quart freezer containers (about 3 cups in each).
Cool quickly.
Cover and label; freeze no more than 3 months.
Use freezer mix in the recipes posted separately.
roux. You can find recipes on this site on how
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.
o sizzle a slice of mushroom. Add the mushrooms all at
nsure all areas are marinated.
Prepare the Mushroom Veloute Sauce:
nd pour in the sherry mushroom sauce.
Bake an additional
Steam all veggies except the mushroom for 8 minutes.
Add the mushroom and continue steaming for 2 more minutes.
Place the hot veggies in a large, flat dish.
Toss with the rest of the ingredients while still warm.
Let cool to room temperature, cover and marinate over night in the fridge. Give them a toss once or twice while marinating.
To serve, toss and serve at room temperature.
These will keep for a week in the fridge.
Enjoy!
Place mushrooms in a quart size zip lock bag with oil, vinegar and garlic.
Marinate for 1 hour, tossing once or twice.
Season with salt and pepper to taste.
Broil mushrooms for about 4 minutes on each side, stem side down first, then flip.
Carefully remove from broiler and top each mushroom with 2 tablespoons hummus, a slice of tomato & 1 tablespoon feta.
Return to broiler and broil for 1 minute longer.
In small bowl, combine mushrooms and green pepper; set aside. In small saucepan, combine remaining ingredients; bring to a boil. Pour over mushroom mixture.
Cover and marinate in refrigerator for several hours or until serving.
Serve kabob-style on wooden skewers.
Makes 8 appetizers.