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.
rush both sides of the mushrooms with the oil and season
large bowl.
Add mushrooms and toss to coat.
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.
Combine all ingredients in a jar.
Let stand at room temperature for 4 hours.
Cover and refrigerate.
Double recipe makes 1 quart.
n the bottom of the Mushrooms then Boil the mushroom for
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
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.
ixture is simmering.
Add mushrooms.
Cover; microwave at high
Place all ingredients, except mushrooms and wine, in a large pot.
Bring to boil.
Add mushrooms and wine; boil 5 minutes. Place in hot jars; cover with the marinated juice.
Will keep in fridge for about 2 weeks.
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!
ver medium-high heat. Add mushrooms and salt. Saute until most
Cut carrots into thin slices and slice red onion.
Trim green pepper and cut into 1-inch chunks.
Drain marinated artichoke hearts and cut into quarters.
Drain marinated mushrooms.
Cut roasted red peppers into 1-inch wide strips.
In a nonporous glass dish or bowl, combine the mushrooms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes.
Preheat grill for high heat.
Brush grate with oil, and arrange marinated mushrooms on hot grill. Turn after 2 to 3 minutes, and continue grilling until mushrooms are heated through and look wilted and black. Serve hot off the grill.
Wash and wipe mushrooms with paper towel and place in a glass bowl.
Combine olive oil, garlic and parsley and pour over mushrooms.
Marinate in the refrigerator for 48 hours (in the same bowl), stirring occasionally.
Add salt when marinated.
Put in a covered jar.
The mushrooms will keep for about 2 weeks.
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.