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Ideas for Using Marinated Button Mushrooms

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AllieM Apr 25, 2012 11:42 AM

Hi Everyone!

I am new here and did not realize all of the different boards, so I did post this earlier in General and thought it would fit here better!

I just found a large jar of whole button mushrooms marinated in onion, garlic and cilantro. Not really jumping up and down with the flavor, though I love onion, garlic and especially cilantro, so wondering if anyone has any ideas on what to do with them. Cooking them with something or using them in something, maybe even a dip or stuffing? Any ideas are welcomed!

Thanks!

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    wyogal RE: AllieM Apr 25, 2012 11:46 AM

    deja vu... same post on a couple of threads.
    and I agree about the pasta salad.

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      escondido123 RE: AllieM Apr 25, 2012 12:09 PM

      How about chopping them up as a cold addition to tacos along with salsa, cheese, etc

      1. MartiniGenie RE: AllieM Apr 25, 2012 12:13 PM

        Maybe you could try adding a few more veggies to them and increase the marinade? I'm thinking art hearts, hearts of palm, celery, some blanched broccoli, red pepper and corn. Let is set in the fridge for about 4 hours to marry.

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          AllieM RE: AllieM Apr 25, 2012 12:21 PM

          Thanks for the responses. It's helping me to come up with some ideas already! I am not a big user of marinated foods, so I'm curious as to what I can put them in to change the flavor a little... something more garlicky? I am also thinking of adding them to a warm spinach salad of some sort. I now remember making one once and forgot all about it. I do remember it was very good!

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            Dee S RE: AllieM Apr 25, 2012 02:46 PM

            Addin my post from the other thread:

            Pasta salad!

            Take your favorite pasta shape (filled or not), toss with some veggies and the mushrooms, make a quick dressing with herbs/flavors that work well with the marinated mushroom flavor and toss. Maybe add in some cheese like a queso fresco and serve.

            I don't cook marinated mushrooms; they're already to the point where the texture would suffer if heated.

            1. Bacardi1 RE: AllieM Apr 25, 2012 03:38 PM

              I normally use these as part of an antipasto platter - you know along with roasted red peppers, provolone cheese, salamis, cappacole ham, marinated olives, etc., etc.

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