Monday, February 21, 2011

Good but not cheap

Marinated Mushrooms
Taste of Home More Fast Fixes With Mixes Copyright 2009

2 pounds fresh mushrooms
1 envelope (.7 ounce) Italian salad dressing mix I used the zesty variety
1 cup water
1/2 cup olive oil
1/3 cup cider vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon minced fresh parsley
1 tablespoon soy sauce
2 teaspoons crushed red pepper flakes
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper

Remove mushroom stems (discard or save for another use). I the stems on. 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 jar with a tight-fitting lid, combine the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings; shake well.

Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight. Serve in a lettuce-lined bowl if desired.

I love marinated mushrooms but the jarred ones are often too vinegary for my taste or too expensive. These had just the balance I was looking for in the marinade but they weren't cheap to make, even though I only needed to pick up the Italian dressing mix and mushrooms to make these. Mushrooms aren't cheap. Even in Costco they were over $3/pound I believe. Those mushrooms were too big though. Great for many things but not what I wanted for this recipe.

I was hoping to find smaller mushrooms in the grocery store. They weren't as small as I would have liked but they worked a little better. They were 2 for $5 for 10 ounce containers. I bought 3. Not a cheap recipe but I will definitely eat every last mushroom and I did make a lot of mushrooms. Hopefully I will soon be going to Friday night auction (the farmer's market) again and maybe I will find cheaper mushrooms. I would love to make these again.

Dry Italian dressing mix is one of those lucky ingredients for me. I've had a few winners with that ingredient. Easy Italian Spiced Pork, Sautéed Shrimp and Vermicelli, and Zesty Cucumber Dip were all good recipes that used Italian dressing mix.


Siri Vivienne Marie Khalsa Maglana said...

This is one great vegan recipe, I can add this up on my collection . I will send you a feedback as soon as I have done this.

Pilar said...

Yum. Went to our local produce terminal yesterday and got 2 boxes of mushrooms for a #1.00! I was thrilled! Perfect timing! BTW: So happy to see you back on a regular basis. Hope life is looking brighter.

Annie Jones said...

I see mushrooms on sale once in a while at 8 oz. for a dollar. I'm going to try this next time they are on sale. :)

Anonymous said...

Hi, I share your passion for cookbooks and mushrooms. I'm interested in timing on this, any idea how long they would keep? Tell me please if they are better after a few days or fresh. Thank you.

Brownieville Girl said...

They look fantastic - I love all these flavours.

Unknown said...

I love the mushrooms and it is such a great way to keep them, lovely for Antipasti, just love them, you got a lovely Blog!

Mrs. L said...

A good recipe to watch for mushrooms on sale! Love the fact that you are letting us know approximate costs of stuff.

Margaret Murphy Tripp said...

These look great! I love mushrooms, but agree with you that the store made ones are too vinegary. I am a fellow cookbook junkie, with no end in sight. Just ordered another one from Amazon yesterday. Ah well, at least I'm in good company :-)