Best 3 Marinated Mushrooms Artichokes Recipes
Are you looking for a flavorful and unique side dish to accompany your next meal? Why not try marinated mushrooms and artichokes? This delicious combination of earthy mushrooms and tangy artichokes is sure to tantalize your taste buds. With just a few simple ingredients and a bit of preparation, you can create a delightful appetizer or side dish that will impress your family and friends. Let's dive into the delectable world of marinated mushrooms and artichokes and discover the best recipes and variations to suit your culinary desires.
Check out the recipes below so you can choose the best recipe for yourself!
MARINATED MUSHROOMS & ARTICHOKES
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
MARINATED ARTICHOKES AND MUSHROOMS
This is an incredibly easy salad to make and it tastes fabulous. When I saw it I didn't think it could be so good considering it uses tinned vegetables but try it for yourself and you will see! Note that it needs at least 4 hours to marinade.
Provided by joanna_giselle
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drain the mushrooms and artichokes well.
- Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
- Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
- Serve with crusty bread, sliced tomatoes and feta cheese.
MARINATED MUSHROOMS AND ARTICHOKES
if using unflavored olive oil, add 1/2 teaspoon finely shredded orange peel to the marinade.
Provided by Lynnda Cloutier
Categories Vegetable Appetizers
Number Of Ingredients 13
Steps:
- 1. in a large pan, mix mushrooms, the water, juice, garlic, and 1/2 teaspoons salt. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes. Drain, cool slightly.
- 2. Meanwhile, for marinade, in a large bowl, whisk together oil, vinegar, oregano, mustard, and 1/4 teaspoons salt. Add mushrooms, artichoke hearts, olives, and if desired roasted red pepper. Toss gently to coat. Cover and marinate in the refrigerator for 8 to 24 hours, stirring occasionally.
- 3. Let stand at room temperature for 30 minutes before serving. Use a wooden picks or skewers to serve. Makes eight servings.
Tips:
- To ensure even marination, slice the mushrooms and artichoke hearts thinly and uniformly.
- Use a food-safe container with a tight-fitting lid for marinating. Glass or stainless steel containers are ideal.
- When making the marinade, taste and adjust the seasonings to your liking. You can add more herbs, spices, or citrus juice as desired.
- Marinate the mushrooms and artichokes for at least 30 minutes, but no longer than overnight. Longer marinating times can result in the vegetables becoming too soft.
- Before cooking, drain the vegetables from the marinade and pat them dry. This will help them to brown more easily.
- Marinated mushrooms and artichokes can be cooked in a variety of ways. Try sautéing, grilling, roasting, or baking them.
- Serve marinated mushrooms and artichokes as an appetizer, side dish, or main course. They also make a great addition to salads, sandwiches, and pasta dishes.
Conclusion:
Marinated mushrooms and artichokes are a delicious and versatile dish that can be enjoyed in many different ways. With their savory and tangy flavor, these marinated vegetables are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy appetizer or side dish, give marinated mushrooms and artichokes a try.
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