Best 11 Jeans Marinated Mushrooms Recipes

JEAN'S MARINATED MUSHROOMS

Steps:

• 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.

MARK'S MARINATED MUSHROOMS

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once. Cool to room temperature. Transfer to a large bowl; cover and refrigerate overnight.

ITALIAN MARINATED MUSHROOMS

Steps:

• Boil vinegar and water.
• Wash, clean mushrooms. If small, leave whole. If large, cut and quarter, slice them so they are not too big.
• Cook for 5 minutes.
• Drain liquid. I like to squeeze out some of the liquid out of mushrooms. Place in quart size glass jar, add garlic, spices and drizzle of oil. Shake it up and refrigerate. Can stay up to two weeks if they last that long.

QUICK MARINATED MUSHROOMS

Steps:

• In a bowl, combine the water, vinegar, oils, garlic, bay leaf, parsley and seasonings. Add mushrooms; toss to coat. Cover and refrigerate for at least 6 hours. Discard bay leaf. Serve with a slotted spoon.

MARINATED MUSHROOMS

Steps:

• Combine all ingredients to make marinade.
• Pour over mushrooms and stir gently to coat.
• Cover container and refrigerate overnight.
• Stir or shake mushrooms occasionally, to ensure contact with marinade.
• Optional: If you prefer, use 1/2 cup of your favorite olive oil, instead of 1/4 cup olive oil & 1/4 cup vegetable oil.

MARINATED MUSHROOMS

Steps:

• Place the mushrooms in a bowl. In another bowl, whisk the remaining ingredients. Pour over mushrooms and toss to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard marinade before serving.

JEAN'S MARINATED MUSHROOMS

Steps:

• 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.

FAVORITE MARINATED MUSHROOMS

Steps:

• Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings. , Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.

JEAN'S MARINATED MUSHROOMS

Steps:

• 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.

JEAN'S MARINATED MUSHROOMS

Steps:

• 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.

PAN-ROASTED MARINATED MUSHROOMS

Steps:

• In a large skillet, heat oil over medium-high. Add mushrooms and cook, undisturbed, until bottoms are golden brown, 3 minutes. Season with kosher salt and freshly ground pepper. Cook, stirring, until mushrooms are golden all over, about 5 minutes more (if browning too quickly, reduce heat).
• Add butter, garlic, herbes de Provence, sherry vinegar, and soy sauce; cook 30 seconds. Transfer to a bowl and stir in oregano; drizzle with more oil. Let stand at least 1 hour, or refrigerate, covered, up to 2 days. Serve at room temperature.