Easy Dinner Party Marinated Mushrooms

"I don't cook in my microwave very often, but here's a good recipe for making tasty mushrooms for the buffet table or dinner party. Sometimes shortcuts really are helpful! :)"
 
Easy Dinner Party Marinated Mushrooms created by Derf2440
Ready In:
45mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole.
  • Cover; microwave on high for 3 minutes or until mixture is simmering.
  • Add mushrooms.
  • Cover; microwave at high 6 minutes or until mushrooms are tender but not mushy.
  • Stir partway through cooking.
  • Stir in salt, oregano and pepper.
  • Let stand, covered, for 30 minutes.
  • Transfer to covered jar or container.
  • Refrigerate up to 1 week.
  • Note: how long to microwave ingredients can depend on the wattage of your machine. Lower powered machines might take a couple of minutes longer, higher will take about what is specified above.

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  1. Maito
    Much fresher than store bought, with a good flavor. I would leave the peppers out next time. I used only a pinch of the sugar for our tastes, and the fresh oregano option (which worked out well). It is interesting to see how much the mushrooms cook down in those few minutes in the microwave.
     
  2. mama smurf
    Made half the recipe and DH and I totally enjoyed it. Should have made the full amount! I followed the instructions completely and used fresh oregano and definately will make again. Thank you for posting. Made for Come to a Garden Party Recipe Tag game.
     
  3. etully
    I really enjoyed this particularly since it could be made ahead of time. I made everything and let it marinade in a zip lock bag in the frig for about 36 hours before serving. I will probably make this again but unless there's a crowd, I will halve the recipe. I'm going to try the leftovers on pizza. Thanks for a very enjoyable recipe.
     
  4. averybird
    These were PERFECT! Just what I was looking for, a strongly pickled mushroom similar to the Hot Italian Mushrooms they sell at our supermarket's olive bar. I used fresh Greek oregano from my garden and fresh chives in place of the scallions. Cut back the red pepper flakes to 1/4 tsp. The fast prep in the microwave was an added bonus but I'd gladly make a double batch of these on the stove any day. Fantastic, thank you Julesong!
     
  5. averybird
    These were PERFECT! Just what I was looking for, a strongly pickled mushroom similar to the Hot Italian Mushrooms they sell at our supermarket's olive bar. I used fresh Greek oregano from my garden and fresh chives in place of the scallions. Cut back the red pepper flakes to 1/4 tsp. The fast prep in the microwave was an added bonus but I'd gladly make a double batch of these on the stove any day. Fantastic, thank you Julesong!
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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