Anyone have a T&T ?

Mushroom Vinaigrette Marinade

Ingredients

3 tbsp Dijon mustard
6 cloves garlic
1-2 shallots, depending on size (optional)
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp Balsamic vinegar, aged eight years or 1 tbsp molasses
4 tbsp red wine vinegar
3 tbsp white wine vinegar
2 tsp salt
2-3 tsp freshly ground black pepper
2/3 cup extra virgin olive oil, or to taste

Directions

Process in blender, adding the oil last.

Yield: approx. 1-2/3 cups

If you do not have molasses, you can add sugar to taste or use honey mustard instead of Dijon mustard. I cut the mushrooms into single portion size (halves or fourths or whole if very small), store them with enough marinade to cover them in a covered bowl for about and hour and then grill them very lightly - not enough to dry them out. A stovetop grill works fine. I make this recipe a lot, but I generally grill them over charcoal on skewers. You have to be careful not to overcook them, but they should not be raw. They can be served hot or cold, and are especially good in a green salad.

Lars

MARINATED FRESH MUSHROOMS

1 Pound Fresh Button Mushrooms, stems trimmed
1 Cup Olive Oil
1/4 Cup Red Wine Vinegar
2 Tablespoons Fresh Lemon Juice
3 Tablespoons Minced Fresh Parsley
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
1 Tablespoon Minced Garlic
1 Teaspoon Sugar
Salt and Pepper to taste

In a large mixing bowl. Whisk together the Oil and the Vinegar. Whisk in the remaining ingredients until the Sugar has dissolved. Taste and correct seasonings as necessary. Set Aside.

Bring a large pot of Water to a full rolling boil. Add the trimmed Mushrooms and blanch for two minutes. Remove Mushrooms from water and drain.

While still warm, place the Mushrooms in a large bowl and pour in the Vinaigrette Dressing. Toss to cover, serve at room temperature.

Steve

Alexa

Marinated Mushrooms (Funghi Oreganata)
Serves 4-6

14 oz Mushrooms
2 Lemons
1 Cup White Vinegar
2 Cups Water
1 Cup Olive Oil
Salt & Pepper
Red Pepper Flakes (to taste, I use about 1 tsp)
4 Cloves Garlic, Peeled & Sliced
1 Tablespoon Oregano
1/3 Cup Fresh, Chopped Parsley

Brush off the mushrooms, and cut off any woody stems. Cut the mushrooms into quarters or halves if they are large. Boil the water, and squeeze the lemons into the hot water. Add the mushrooms, and cook until tender. Drain well. In another pot, add two cups of water and 1 cup of white vinegar and bring to a boil. Add the mushrooms and cook until foam appears. Drain in a sieve over the sink for two hours.
In a bowl, mix the cooled mushrooms with the rest of the ingredients. Toss well. Store in a large jar in the refrigerator, topping off the jar with a little extra olive oil to cover the mushrooms. Serve at room temperature.

Balsamic Mushrooms

1/4 c olive oil
12 oz button mushrooms
3 T balsamic vinegar
1 tsp coarse salt
1/4 tsp red pepper flakes
fresh ground pepper

Heat oil in skillet over medium high heat. Add mushrooms and cook until golden brown, about 7 minutes. Stir in vinegar, salt and red pepper flakes, season with pepper. Cook one minute more. Transfer to serving dish, serve hot or at room temperature.

Linda

Think I'll go with a combo of Steve's, Linda's and Alexa's which are so similar ! I like the idea of them being blanched for the tray I'm preparing.

The other two recipes sound great and I'll be sure to use them as a side when grilling this summer.