|A Feast of Mushrooms|
|by Marlene Spieler|
The 1990s have undoubtedly seen a surge in the popularity of mushroom-based cuisine.
111 - 120 of 207 for marinated mushrooms onions
Combine vegetables in a very large bowl. Pour dressing over vegetables. Cover and marinate overnight. Tip: (Start with one bottle of dressing and add ...
Boil and peel shrimp, put all ingredients in large plastic or glass container and cover. Refrigerate date before serving. Shake or stir often. Serve ...
Cook mushrooms in water 5 minutes; drain. Pour remaining ingredients over mushrooms and let sit overnight to flavor. I use a glass jar to marinate mushrooms.
Blend above ingredients. Mix with 1 pound fresh mushrooms, whole or sliced. Marinate 1 hour or more. Serve as appetizers or on tossed green salads.
In small bowl ... large bowl, place onions, mushrooms, tomatoes and ... vegetables; toss gently, cover; refrigerate at least 4 hours or overnight. 12 servings.
Pour marinade over vegetables. Mix, cover, and refrigerate for 24 hours.
Rinse, pat dry and slice fresh mushrooms, or drain ... green peppers and onions; cover and ... basil. Chill at least 1 day before serving. Yield: 5 cups.
Combine balsamic vinegar, lemon juice, Dijon mustard, olive oil, minced garlic and basil. Marinate flank steak for several hours or overnight. Grill ...
Cut vegetables into bite-sized pieces. Mix all ingredients together and stir until vegetables are well coated. Marinate overnight. This can be served ...
Combine first 6 ... blended. Mix in mushrooms and onions. Cover and ... 1 hour or until serving time. Just before serving, mix in tomatoes. Serves 8-12.
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