Mushroom Recipes

[b-man]

Mushroom FYI

Mixing up the mushrooms you eat is an easy way to add variety to your meals. Most mushrooms are available year-round, but spring is the start of the specialty mushroom season. So you may begin to see different varieties, such as the morel, which crops up wild as soon as the ground thaws. Here's a quick guide to mushrooms.

Mushrooms to look for:

Cepes or Porcini: Sold under their French or Italian name, these little mushrooms impart a deep, rich flavor to meals — a little goes a long way, so although they are more expensive, you can buy just a small amount.

Portobello: Large and meaty, these grow to the size of a saucer and can be put on the grill like a piece of chicken, then sliced into strips.

Chanterelle: Shaped like "little goblets" (hence their name, in French), they have a delicate, almost apricot taste, which can be drowned out in a big vegetable mix. So serve them on the side, with chicken or fish, for instance.

Oyster: White and delicate, this mushroom is often called a "weeper" because it releases liquid when sautéed. Take advantage of the liquid in the pan, so you don't have to add extra oil or sauce.

[b-man]

Parmesan Mushrooms


1 pound mushrooms cleaned and stems
3 tablespoons reduced-calorie stick margarine melted
1/4 teaspoon garlic salt
Cooking spray
1/8 cup grated Parmesan cheese
Paprika

Preheat broiler. Place cleaned mushrooms in a bowl. Combine margarine
and garlic salt, then drizzle over mushrooms. Gently toss mushrooms
to coat.

2.Spray a 9 x 13-inch baking sheet with sides (or a 9 x13-
inch pan) with cooking spray. Place mushrooms on baking sheet, stem-
side up. Sprinkle with cheese then lightly with paprika.

3.Broil 5 inches from heat source (crack oven door) for 5minutes or until
cheese is slightly melted. Serve immediately.

[b-man]

Barbequed Mushrooms with Avocado


Serves: 4 person(s)
Preparation Time: 15 mins
Cooking Time: 12 mins
Yield: 4 x mushrooms

A mushroom dish perfect for brunch or an alfresco lunch!

Ingredients:

1 Tbsp olive oil
3 cloves garlic, crushed
2 small red chilis, finely chopped
2 Tbsp thyme leaves
4 large flat mushrooms, stalks removed
1 salt and freshly ground black pepper, to taste
4 slices pancetta
1 small avocado, flesh mashed
2 Tbsp lowfat sour cream

Directions:

Preheat a barbeque plate or char-grill on medium-high heat. Combine oil, garlic, chilis and thyme in a small container. Brush over both sides of each mushroom. Season mushrooms with salt and pepper. Set aside for 5 minutes.

Place pancetta onto barbeque plate or char-grill and cook for 1 to 2 minutes on each side or until golden. Remove and set aside.

Place mushrooms flat-side down onto barbeque plate or char-grill and cook 3 to 4 minutes on each side or until just tender.

Meanwhile, combine avocado, sour cream and salt and pepper in a small bowl. Mix well.

Place mushrooms onto serving plates. Top with avocado mixture and pancetta. Serve immediately.

B-man

Note: If available, nonfat sour cream can be used to further reduce total fat.

[b-man]

Spinach-Stuffed Mushrooms


Ingredients
1/2 package (2.5 ounces) frozen, chopped spinach
Pinch of salt
2 large mushrooms
1 tablespoon extra-virgin olive oil

In a medium saucepan, bring 1/4 cup water to a boil. Add the spinach and salt. Cover, and cook according to package directions. Wash the mushrooms. Remove the stems, trim off the ends, and then chop the stems.

Heat the olive oil in a large skillet. Add the chopped mushroom stems. Sauté until golden, about 3 minutes. Remove from the pan. Add the mushroom caps to the skillet and sauté for 4 to 5 minutes. Remove the mushroom caps to a heatproof serving platter.

Drain the spinach. Stir in the sautéed chopped mushrooms.

Spoon the spinach mixture into the caps and serve immediately or place in the oven on low heat to keep warm. Any leftover spinach can be enjoyed as a side dish.
B-man

[b-man]

Turkey Sausage Stuffed Mushrooms

8 (3 to 4-inch diameter) Portabella mushroom caps
1 Pound TURKEY HOT ITALIAN SAUSAGE
1 Teaspoon fennel seed, crushed
1/2 Cup fresh whole wheat bread crumbs
8-Ounces cream cheese, softened
1/8 Teaspoon cayenne pepper
1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1/4 Cup olive oil
1/4 Cup Parmesan cheese

Remove stems from mushrooms and coarsely chop the stems.
Squeeze sausage from casings into a large skillet. Sauté sausage over medium heat, breaking up sausage into small pieces. Add chopped stems and fennel seed to pan and sauté until sausage is cooked through.
Remove from pan with a slotted spoon into a medium size bowl. Stir bread crumbs into sausage. Add softened cream cheese, cayenne, salt and pepper; mix well.
Place mushroom caps on baking sheet sprayed with non-stick cooking spray. Brush mushrooms, top and bottom with small amount of olive oil.
Fill each cavity with ¼ cup sausage mixture. Sprinkle each with Parmesan cheese.
Bake stuffed mushrooms in a preheated 325 degree F oven for 25 minutes or until mushrooms and stuffing are hot throughout.


B-man

[b-man]

Rice and Mushrooms Dijon Salad

SALAD
1 c. uncooked wild rice, rinse
1 c. sliced fresh mushrooms
1 c. fresh pea pods, cut into thirds*
1 med. red or green bell pepper, coarsely chopped
1/4 c. chopped red onion

DRESSING
3/4 c. mayonnaise or salad dressing
1/4 c. Dijon mustard
2 tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper

Cook rice to desired doneness as directed on package; drain. Cover;
refrigerate 30 minutes. In large bowl, combine cooked rice and
remaining salad ingredients. In small bowl, combine all dressing
ingredients; blend well. Spoon dressing over rice mixture; toss
gently. Cover; refrigerate until thoroughly chilled. Serve on
radicchio or lettuce leaves, if desired. 10 (1/2 cup) servings.

Note:*A 6 ounce package of frozen pea pods, thawed and drained, can be substituted for fresh pea pods.

Serving size 1/2 cup


B-man

[b-man]

Portobello Mushrooms

This is a really simple recipe. Then again, recipes don't need to be complicated....just versatile

Ingredients:

4 portabello mushrooms
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons fresh thyme, Chopped (or 1/2 tsp/2 mL dried)
1 pinch salt
1 pinch pepper
1 ounce parmesan cheese, shaved

Makes: 4 servings

Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
Place, smooth side up, in large, shallow glass dish.
Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
Let stand for 15 minutes.
Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
Arrange Parmesan cheese over top; cook, covered, for about 2 minutes or until melted.

B-man

[skyEyz_7]

Halibut with Mushrooms
serves 4
2 cups thinely sliced cremini mushrooms or white mushrooms.
2 green onions, thinely sliced
1/3 cup light mayonaise
2 tablespoons fresh parsley
1 tablespoon lemon juice
1 teaspoon ginger root, grated or 1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
4 halibut steaks or halibut fillets
In a bowl, mix together, mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt and pepper; set aside.
Place fish on greased rimmed baking sheet or broiling pan; broil for 5 minutes.
With a spatula, turn fish over; spread mushroom mixture evenly over fish.
Broil until mushroom mixture is golden brown and fish flakes easily when tested, about 5 minutes.

[b-man]

Sherried Mushrooms


Lovely taste, a side with almost anything.

Ingredients:
vegetable cooking spray
1/2 cup sliced green onions
1 lb sliced fresh mushrooms
2 tablespoons dry sherry
1 tablespoon low-sodium worcestershire sauce
1/4 teaspoon fresh ground pepper

Tield: 6 servings
25 minutes total (approx.) ... 10 mins prep

Coat a large nonstick frypan with cooking spray, place over medium high heat until hot.
Add green onions, saute until tender.
Stir in mushrooms and remaining ingredients, cover and cook over low heat 10 minutes or until mushrooms are tender.

B-man

[b-man]

Soy-Glazed Mushrooms

Ingredients:

2 tablespoons oil
1/2 cup finely chopped onions
2 teaspoons minced gingerroot
1 lb mushrooms, sliced
2 tablespoons soy sauce
1 teaspoon sugar

Yield: 4 servings
20 minutes Total (approx.) ... 5 mins prep

Heat oil over medium-high heat.
Add onion and ginger root.
Cook until onion is tender, 2- 3 minutes.
Raise heat to high, add mushrooms, and cook until they start to soften, about 2- 3 minutes. Add soy sauce and sugar and cook, stirring, until mushrooms are tender, 5- 6 minutes.

B-man

[b-man]

Ruby Tuesday's Garlic and Rosemary Stuffed Mushrooms

Ingredients:
1 head garlic
3 tablespoons olive oil, plus
1 teaspoon olive oil
16 mushrooms (2 inch diameter)
1 teaspoon butter
3/4 cup fine fresh sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
vegetable cooking spray (Pam)
fresh rosemary (to garnish) (optional)

Yield: 4 servings
1 hour 25 minutes total (approx.) ... 15 mins prep

Preheat oven to 400 degrees F.
Peel outer papery skin from garlic head.
Cut off top 1/3" to expose garlic cloves.
Place garlic head, cut side up, in small ramekin.
Drizzle 1 1/2 Tablespoons oil over garlic head.
Wrap ramekin in double thickness of foil.
Place in oven; roast garlic for 30 minutes.
Open top of foil, exposing garlic, continue to roast garlic until golden (about 20 minutes).
Remove from oven and cool.
Cut out mushroom stems; chop stems finely.
Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat.
Add chopped stems; sauté until beginning to release juices (about 3 minutes).
Add breadcrumbs; stir until crumbs are toasted (about 5 minutes).
Remove skillet from heat.
Mix in parsley and chopped rosemary.
Separate roasted garlic into cloves and peel; reserve oil.
Using fork, finely mash enough garlic in bowl to measure 1 1/2 Tablespoons.
Mix in reserved oil.
Stir garlic mixture into chopped mushroom mixture.
Season with salt and pepper.
Line large baking sheet with foil, spray with oil spray.
Brush mushroom caps with 1 1/2 Tablespoons oil.
Place rounded side down on prepared sheet.
Lightly salt mushrooms.
Spoon filling into mushrooms, mounding in center.

**Canbe made 1 day ahead.
Cover& chill.
Preheat oven to 375°F.
Bake mushrooms uncovered until tender (about 20 minutes).
Arrange on platter; garnish with rosemary sprigs, if desired.

B-man

[b-man]

Garlic, Bacon, Cheese Stuffed Mushrooms


These are so good, you may omit the butter but it is lovely to sop up the sauce with a bit of baguette. Use real bacon. I often use small Portabello mushrooms but either white, portabello or any mushroom typs large enough to hold the stuffing. Try using escargot bakers to hold the mushrooms this way you don't lose any of the sauce. Serve right in the escargot pan. If you don't have escargot pans just bake them on a tray or small oven proof dish -see picture. Make as many as you wish just allow 1 clove garlic for each mushroom. If serving as an appetizer/first course allow 5-6 mushrooms per person depending on the size of the mushrooms. If serving as a side dish to Brunch etc allow 2-3 per person.

Ingredients:

6 stuffing mushrooms
2 slices bacon, chopped and crisp fried
6 cloves garlic
3 tablespoons butter
2 ounces cheese, sliced
6 drops hot sauce (optional)
baguette, sliced (optional)

Yield: 6 mushroom caps
25 minutes total (approx.) ... 15 mins prep

Crisp fry the bacon, drain well.
Drain bacon grease leaving a film of grease.
Remove stems from mushrooms& chop.
Clean& finely chop the garlic.
Place the mushrooms top side down and brown the caps apprx 2 minutes, flip and brown the edges 1 minute.
Place the mushrooms in an escargot dish or on an oven proof tray.
Brown the garlic& stem bits.
Evenly distribute the bacon/ garlic/mushroom bits between the caps.
If using hot sauce put in a drop or two.
Place apprx a tsp of butter on top and then a portion of cheese.
Broil until the cheese has melted and they are heated through apprx 10 minutes.

B-man

[skyEyz_7]

Fried Mushrooms
this coating actually sticks to mushroom instead of becoming all slimy and falling off they stay nice and crispy
10 oz fresh white mushrooms
1 cup of flour
1/2 cup cornstarch
3/4 teaspoons baking powder
1/4 teaspoon salt
1 cup water
2 cups of bread crumbs (Panko if you can find them)
Mix flour, cornstarch, baking powder and salt in a bowl.
Add water to make a batter.
Dip clean mushroom into batter letting excess batter drip off.
find it easier to stick a toothpick into the mushroom to dip it.
After dipping into batter roll in Panko breadcrumbs to coat.
Deep fry in oil until golden.
We like to serve with Cocktail sauce or Ranch dressing
to change it up some try adding some hotsaucea few drops or tabassco sauce to it also. Panko bread crumbs can be found in the international section or in Asian market.

[b-man]

Ruby Tuesday's Garlic and Rosemary Stuffed Mushrooms


Ingredients:

1 head garlic
3 tablespoons olive oil, plus
1 teaspoon olive oil
16 mushrooms (2 inch diameter)
1 teaspoon butter
3/4 cup fine fresh sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
vegetable cooking spray (Pam)
fresh rosemary (to garnish) (optional)

Yield: 4 servings
1 hour 25 minutes total (approx.) ... 15 mins prep

Preheat oven to 400 degrees F.
Peel outer papery skin from garlic head.
Cut off top 1/3" to expose garlic cloves.
Place garlic head, cut side up, in small ramekin.
Drizzle 1 1/2 Tablespoons oil over garlic head.
Wrap ramekin in double thickness of foil.
Place in oven; roast garlic for 30 minutes.
Open top of foil, exposing garlic, continue to roast garlic until golden (about 20 minutes).
Remove from oven and cool.

Cut out mushroom stems; chop stems finely.
Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat.
Add chopped stems; sauté until beginning to release juices (about 3 minutes).
Add breadcrumbs; stir until crumbs are toasted (about 5 minutes).
Remove skillet from heat.
Mix in parsley and chopped rosemary.
Separate roasted garlic into cloves and peel; reserve oil.
Using fork, finely mash enough garlic in bowl to measure 1 1/2 Tablespoons.
Mix in reserved oil.
Stir garlic mixture into chopped mushroom mixture.
Season with salt and pepper.
Line large baking sheet with foil, spray with oil spray.
Brush mushroom caps with 1 1/2 Tablespoons oil.
Place rounded side down on prepared sheet.
Lightly salt mushrooms.
Spoon filling into mushrooms, mounding in center.

Note: **Canbe made 1 day ahead.
Cover& chill.
When ready to serve....Preheat oven to 375°F.
Bake mushrooms uncovered until tender (about 20 minutes).
Arrange on platter; garnish with rosemary sprigs, if desired.

B-man

[b-man]

Magic Mushrooms - Stuffed Italian Style

This is the OTHER kind of majic mushrooms!

Delicious served as an appetiser or accompaniment with an Italian meal.

Ingredients:

20 button mushrooms
1/2 cup tomato paste
1 cup grated tasty cheese
Stuffing
1 onion, finely chopped
2 cloves garlic, finely chopped
30 g unsalted butter
1 1/2 cups fresh white breadcrumbs
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
salt and pepper, to taste.

Yield: 20 mushrooms

50 minutes total (approx.) ... 15 mins prep

Remove stems from mushrooms and chop finely.
Melt butter in frying pan over medium heat.
Add onion and mushroom stems.
Cook 5 minutes or until soft.
Add garlic& breadcrumbs; cook for further 2 to 3 minutes.
Season with salt and pepper.
Stir in herbs.
Spread 1/2 to 1 tsp of tomato paste over inside of each mushroom.
Fill with stuffing mixture.
Top with tasty cheese (as much as you can cram on there).
Bake at 190 degrees c for approx 25 minutes, or until cheese has melted and browned slightly on top.

B-man

[b-man]

Cream Cheese and Bacon Stuffed Mushrooms


This may become your most requested recipe. It has turned many non-mushroom lovers into converts.

Ingredients:

1 lb bacon
1 (8 ounce) package cream cheese, softened
1 tablespoon minced onions
1 teaspoon Worcestershire sauce (optional)
1 lb fresh white mushrooms

Yield: 4-6 servings
35 minutes total (approx.) ... 20 mins prep

Dice bacon and fry until very crisp.
Drain on paper towel.
Mix onion and worchester sauce with softened cream cheese.
Add bacon.
Mix well.
Clean and remove stems from mushrooms.
Fill mushroom caps with cream cheese mixture.
Mushrooms can be refrigerated at this point, if made in advance.
Bake in preheated oven, 375 degrees, 13 to 15 minutes, or until tops are lightly golden.
Watch carefully the last few minutes.

B-man

[b-man]

Hawaiian Seafood Stuffed Shiitake Mushrooms

A sensational combination of flavors!

Ingredients:

16 large fresh shiitake mushrooms, stems removed,about 1 pound
1 cup heavy cream
1/2 cup chopped fresh spinach
2 tablespoons chopped shallots
1/2 cup coconut milk
1 pinch dried dill
1 pinch dried tarragon
1 cup crumbled Ritz crackers
3/4 cup cooked crabmeat
1/4 cup chopped cooked shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons grated parmesan cheese

Garnish
coconut flakes

Yield: 16 mushrooms

30 minutes total (approx.) ... 20 mins prep

Preheat oven to 350°F.
In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper. Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan. Sprinkle with cheese and bake 8 to 10 minutes.
Garnish with coconut flakes.

B-man

[b-man]

Brandied Steakside Mushrooms

Delicious Mushrooms great served with any steak or roast beef.


Ingredients:
3 lbs fresh mushrooms, sliced lengthwise
8 tablespoons butter
seasoning salt
1/4 cup worcestershire sauce
1/2 cup brandy

Yield: 4-6 servings
35 minutes total (approx.) ... 15 mins prep

In a large skillet, saute the sliced mushrooms in the butter until brown; sprinkle liberally with seasoning salt.
Add worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms.
Add the brandy and continue to simmer until mushrooms are tender, serve with steak or roast beef, enjoy.

B-man

[b-man]

Mushrooms in Sour Cream

Ingredients:

1 onion, chopped
2 tablespoons butter
1 lb fresh mushrooms, washed and sliced
1 (10 ounce) carton sour cream
1 teaspoon dill
1/2 teaspoon garlic powder
salt and pepper, to taste

Yiueld: 4-6 servings

35 minutes total (approx.) ... 15 mins prep

Saute onion in butter until transparent, add mushrooms, cook until lightly brown.
Add sour cream and seasonings.
(If too thin, add 1 tbsp flour) Cover and cook over low heat until heated through.

B-man

[b-man]

Beer Batter Fried Mushrooms


Ingredients:
1.5 cups beer (your favorite kind)
2 cups sifted flour
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon parsley flakes
3-6 cups cooking oil (depending on the size of your pot, and mushrooms)
1-2 lb whole fresh large mushrooms, washed and dryed

4-6 servings

25 minutes total (approx.) ... 10 mins prep

Pour about 3 inches (more if needed to cover the mushrooms) of oil into a large pot.
Heat until it reaches about 375 degrees Farenhieght.
Meanwhile mix beer, flour, garlic powder, salt, pepper and parsley flakes in a large bowl.
Mix until smooth and well blended without any lumps.
Dip mushrooms into batter and coat well.
Fry mushrooms in batches in oil until crispy and brown.
Time will vary depending on temperature of oil and the amount of mushrooms being fried.
I usually do about 10 mushrooms at a time and it takes about 8 minutes.
When done, remove mushrooms to a plate or bowl lined with paper towels to drain off excess oil.
Place in a shallow bowl sprinkle with salt and toss to coat evenly.
Serve with favorite dipping sauce!

We don't need to discuss what to do with the unused beer!

B-man

[b-man]

Chipotle & Lime Marinated Mushrooms

1 tablespoon minced fresh oregano or 1 teaspoon dry oregano leaves
1-2 tablespoon pureed canned chipotle chiles in adobo, depending on spiciness desired
2 tablespoons minced garlic
1/2 cup olive oil
1/3 cup fresh lime juice
1 lime, thinly sliced into circles
2 teaspoons salt
1 small red onion, halved lengthwise, then very thinly sliced into half- moons
2 lbs very small button mushrooms (or medium mushrooms, halved)
1/4 cup coarsely chopped Italian parsley (use cilantro instead, if you wish)

Yield; 50-70 pieces
15 minutes total (approx.) ... 15 mins prep

Toss all ingredients together and let marinate in refrigerator at least 2 hours or overnight.
Serve at room temperature.

[b-man]

Mushrooms Stuffed with Swiss Cheese

Ingredients:

1 cup shredded swiss cheese
1 tablespoon softened butter
18-20 button mushrooms

18-20 mushrooms
18 minutes total 9approx.) ... 15 mins prep

Combine swiss cheese with softened butter.
Remove stems from mushrooms.
Stuff mushroom caps with cheese mixture.
Place mushrooms on a greased cookie sheet and broil about 6 inches from broiler untill mushrooms are cooked and the cheese is melted (2 to 3 minutes).

B-man

[b-man]

Oriental Orange-Ginger Mushrooms

An easy mushroom recipe with an Asian flavour. Fast and easy!

Ingredients:

1/3 cup orange juice
1/2 teaspoon grated orange zest
2 tablespoons soy sauce
2 cloves fresh garlic, pressed or finely minced
2 teaspoons fresh ginger, grated or finely minced
4 cups sliced mushrooms

Yield: 4 servings
15 minutes total (approx.) ... 5 mins prep

Combine orange juice, zest, soy sauce, garlic and ginger in a large nonstick skillet.
Bring to a boil over medium-high heat.
Add mushrooms.
Cook, stirring frequently, until most of the liquid is gone.

B-man

[b-man]

Very Easy Grilled Portabella Mushrooms

Can be served as a side dish or meatless entree.

Ingredients:

8 slices portabello mushrooms
olive oil
lemon pepper

Yield: 4 servings

22 minutes total (approx.) ... 2 mins prep

Brush olive oil on the mushroom slices, sprinkle with lemon pepper.
Grill over indirect heat 8-10 minutes per side.

Voila! Enjoy.

B-man

[b-man]

Roasted Red Pepper Portobello Mushrooms

Ingredients:
1/3 cup (or to suit) balsamic vinegar
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon thyme
salt and pepper, to taste
1 red bell pepper, chopped fine
5 portabello mushrooms

Yield: 5 servings
25 minutes total (approx.) ... 5 mins prep

whisk together oil, vinegar, salt, pepper, thyme.
add garlic and red pepper.
place mushrooms upside down (textured-side up) on a baking sheet and spread the red pepper mixture on them bake at 350º for about 20 minutes- or grill.

B-man

[b-man]

South of the Border Stuffed Mushrooms

These treats celebrate the best of the border foods.

Ingredients:

24 large mushrooms, cleaned
2 fresh green chilies or 1/2 cup diced canned chilies or frozen chilies
1 cup grated cheddar cheese
1 cup grated monterey jack cheese
1 tablespoon minced onions
2 tablespoons sour cream

Yield: 24 mushrooms

20 minutes total (approx.) ... 10 mins prep

Remove the stems from the mushrooms.
Rinse the mushrooms and pat dry; rinse the stems.
Chop the stems and set aside.
If the chilis are fresh, roast and peel and dice them.
Otherwise, thaw or drain the chilis.
Mix the cheeses, the chilis, the onion, and the sour cream with the chopped mushroom stems.
Stuff the mushrooms with the mixture, piling it on top if necessary.
Broil until cheese bubbles and is golden.

B-man

[b-man]

Steakhouse Mushrooms

Recipe is easily multiplied for more servings, and leftovers reheat well.


Ingredients:

3 green onions, chopped (both white and green parts)
1/4 cup onions, diced (I usually use Vidalias)
2 garlic cloves, minced
1/4 cup butter (4 tbs)
1 lb fresh mushrooms (your choice.l)
1/4 cup wine (I typically use a red, but a not-too-sweet white should work as well)
1 tablespoon worcestershire sauce (I recommend Lea and Perrins)
2 cups beef broth (use the paste variety of bouillion because it has a richer flavor than the cubes)

Yield: 4 servings
55 minutes total (approx.) ... 10 mins prep

Melt butter in a 2-qt saucepan.
Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic.
Add rest of ingredients to pan and simmer uncovered for at least 20 minutes (longer simmering just means more tender and flavorful mushrooms, so I usually let these go for 30-45 minutes while I prep the rest of dinner.

B-man

[b-man]

Sauteed Burgundy Mushrooms


Mushrooms can be served whole or sliced.

Ingredients:

3 ounces melted butter
1 tablespoon olive oil
1/2 cup chopped scallions (1 bunch)
2 lbs salad mushrooms, whole
1 1/2 teaspoons seasoning salt
1/8 teaspoon cayenne pepper
1 cup cabernet sauvignon wine (red)
3-4 cups Burgundy wine

Yield: 6 servings
45 minutes total (approx.) ... 15 mins prep

In large skillet, heat butter and olive oil over medium heat.
Add chopped scallions and mushrooms and cook until mushrooms begin to darken.
Sprinkle with seasoned salt and cayenne pepper.
Add burgundy and cabernet wine, enough to almost cover mushrooms.
Saute, stirring occasionally until wine starts to bubble.
Reduce heat, cover and let simmer, stirring occasionally, until mushrooms are soft (about 30-40 minutes).

B-man

[b-man]

Mushrooms in Balsamic Sauce

Mushrooms, balsamic vinegar. If you like balsamic vinegar, these make a great combination.

Ingredients:

2 tablespoons olive oil
3 cloves garlic, minced
1 lb fresh mushrooms, sliced
3 tablespoons balsamic vinegar
3 tablespoons white wine
salt and pepper

Yield: 4 servings
15 minutes total (approx.) ... 5 mins prep

Saute the garlic in olive oil for 1 to 2 minutes.
Add mushrooms and cook 2 more minutes, stirring occasionally.
Stir in balsamic vinegar and wine, cook another 2 minutes.
Season to taste with salt and pepper.

B-man

[b-man]

Mushrooms in Spanish Sherry


The sweetness of the sherry is a nice balance with the meatiness of the mushrooms.

Ingredients:

1 1/2 lbs brown cremini mushrooms, sliced 1/4 inch
1 clove fresh garlic, minced
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/4 cup spanish cream sherry (NOT cooking sherry)
salt
fresh ground black pepper
fresh parsley (optional)

Yield; 6 servings
19 minutes total (approx.) ... 10 mins prep

Heat a skillet to medium-high and add the olive oil.
and butter being careful not to burn.
Add the mushrooms.
and saute for about 5 minutes.
Gently stir to distribute.
the olive oil/butter evenly over the mushrooms.
(It may. be necessary to add a bit more olive oil at this point because. the mushrooms tend to soak up the oil rather quickly.).
Add minced garlic and cook another minute.
Then add the cream sherry.
Cook down mushrooms until softened but not slimey.
about another 2-3 minutes.
Season with salt and pepper. Garnish with fresh parsley leaves if desired.
Serve alone as a sidedish or over pasta.

B-man

[b-man]

Applebee's Chardonnay Mushrooms


Ingredients:

1/2 cup butter (not margarine)
1/4 teaspoon garlic granules or garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb fresh mushrooms
1/4 cup Chardonnay wine
2 tablespoons dried parsley flakes

Yield: 4 servings
10 minutes total (approx.) ... 5 mins prep

Clean and quarter mushrooms.
Sauté mushrooms and garlic in butter, stirring often, for 4 min or until soft.
Season with salt and pepper.
Turn off heat and immediately pour Chardonnay onto mushrooms.
Add parsley and toss to coat.

B-man

[Anonymous]

Here's a great recipe from "Light and Tasty" magazine. Enjoy.

CREAM OF WILD RICE SOUP
1 large onion, chopped; 8 cups chicken broth
3 cups cooked wild rice; 1 large carrot, shredded
1 cup cooked cubed chicken breast; 1 celery rib, chopped
1/4 cup butter or stick margarine; 1/4 teaspoon salt
1/2 cup all-purpose flour; 1/4 teaspoon pepper
1 cup fat-free evaporated milk

In a large saucepan, saute the onion, carrot, and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk; cook 3-5 minutes longer.
Yield: 10 servings (2-1/2 quarts).

One serving (1cup) equals 180 calories, 6g fat (3g saturated fat), 25mg cholesterol, 899 mg sodium, 22g carbohydrate, 2g fiber, 11g protein

Note: I use reduced sodium chicken broth and the sodium level will be less. Also, I like my soup thick so I usually increase the celery and carrot amounts with no problem.

[b-man]

Mushrooms with Sauce Chasseur


Ingredients:

2 tablespoons minced onions
2 tablespoons butter
1 cup chopped mushrooms
1/2 cup white wine
1/2 cup tomato puree
1 cup left over home made beef gravy (or brown gravy/brown sauce made from a packet such as Knorr's)
2-5 drops maggi seasoning (or other flavor enhancer like Kitchen Bouquet, or even Worcestershire sauce)
salt and pepper

Yield: 2 cups
25 minutes total (approx.) ... 10 mins prep

Saute onions in butter until very tender.
Add mushrooms and saute additional 2- 3 minutes.
Add wine, simmer, and reduce by half.
Add tomato puree and gravy and simmer for 5 minutes.
Adjust seasoning to your taste with Maggi, salt and pepper.
You can also add your favorite herbs to this sauce.

B-man

[mmchummel]

I just wanted to tell everyone thank-you for the wonderful mushroom recipes! I'm the only one in the house that eats them and really didn't have any recipes. I copied every one of them and put them all in my binder!

[b-man]

Happy Hour Mushrooms

Quick and easy appetizer, good with drinks. This is easy to double or triple to the amount you need.

Ingredients:

10 medium mushrooms (about 1/2 lb.)
6 tablespoons butter, softened
1 clove garlic, minced
3 tablespoons shredded monterey jack cheese (or cheese of your choice, I use pepper-jack or chiquita cheese w/chiles)
2 tablespoons dry white wine or red wine
1 teaspoon soy sauce
1/3 cup fine cracker crumbs (I use Ritz)

10 appetizers
20 minutes total (approx.) ... 15 mins prep

Remove stems from mushrooms and reserve for another use.
In a small pan over medium heat, melt 2 tablespoons of the butter; brush over mushroom caps, coating thoroughly.
In a small bowl, stir together remaining 4 tablespoons butter, garlic and cheese until blended; stir in wine, soy and cracker crumbs until well blended.
Place mushrooms, cavity side up, on a rimmed baking sheet; mound filling in mushrooms, pressing in lightly.
Broil about 6 inches from heat until bubbly and lightly browned, about 3 minutes; serve warm.

B-man

[b-man]

Escargot Stuffed Mushrooms

I LOVE escargot and so I must admit I really enjoy these. Some people like to top with cheese. So feel free to add your favorite shredded cheese topping at the end, if you'd like. And be sure to serve with your favorite crusty bread.

Ingredients:
l
20 large stuffing mushrooms, cleaned,stems removed
1 (200 g) can escargot (there are usually 36-50 in a tin)
12 tablespoons of butter (or garlic butter if you'd rather)
10 teaspoons garlic, finely chopped
salt & pepper
5-10 crusty rolls

5 servings
35 minutes total (approx.) ... 15 mins prep

Brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes.
Flip and brown the top edge - 2 minutes.
Stuff each mushroom with 1/2 tsp chopped garlic, tuck in 2-3 escargot, top with 1 tsp butter.
Place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes.
Pre heat oven to 375F
Bake for 15-20 minutes
Add your shredded cheese in the last 5 to 7 minutes. (remove when cheese is nice and bubbly)
Serve with warm crisp rolls.

B-man

[b-man]

Cajun Glazed Mushrooms

These 'shrooms pack plenty of heat thanks to the 1/4 cup of pepper and Tobassco sauce!

Ingredients:

1 1/2 lbs small button mushrooms
1 cup unsalted butter or margarine
1 (5 ounce) bottle Worcestershire sauce
1/4 cup (or to suit the amount of kick) finely ground pepper
1/2 teaspoon salt
5-6 drops Tabasco sauce

Yield; 8 servings
30 minutes total (approx.) ... 5 mins prep

Trim any woody ends from mushroom stems.
Wipe trimmed mushrooms with a damp towel.
Melt butter or margarine in a heavy saucepan over medium heat.
Add mushrooms, toss to coat with butter or margarine.
Stir in Worcestershire sauce, pepper, and Tobassco sauce.
Increase heat to medium-high.
Cover pan; cook mushrooms, stirring frequently.
Do not let mushrooms stick to pan.
Mushrooms are done when butter or margarine seperates from Worcestershire sauce and mushrroms are glazed with a heavy, dark caramel colored sauce, about 20 minutes.
Remove with a slotted spoon, discarding any sauce.
Serve hot.

B-man

[b-man]

Mega Stuffed Mushrooms

Enjoy this with a fresh tossed salad and a nice glass of wine!

Ingredients:

6 ounces boneless chicken breasts
1 link Italian sausage, casings removed
2 tablespoons olive oil
1/4 cup chopped onions
1 clove garlic, minced
1/4 cup white wine
1/4 cup breadcrumbs
1/4 cup fresh finely chopped spinach
1 tablespoon grated parmesan cheese
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 large portabello mushrooms
1 (8 ounce) can tomato sauce
2 pinches dried oregano
parmesan cheese, for garnish

Yield: 2 servings

45 minutes total (approx.) ... 15 mins prep

In a large skillet, heat olive oil and add chicken, sausage, onions and garlic. Saute until chicken and sausage are almost done
Add white wine and finish cooking until chicken and sausage are done, about 5 minutes
Remove chicken and chop finely
Place chicken in a mixing bowl
Drain sausage mixture onto paper towels
Chop sausage mixture and place into bowl with chicken
Add bread crumbs, spinach, Parmesan cheese, basil, salt and pepper; mix well
Prepare portabellos by rinsing in cool water and blotting dry with a clean towel. Remove stems from portabellos
Spray a baking sheet with non-stick spray and heat oven to 350°F Generously stuff mushrooms with chicken mixture
Place mushrooms on prepared baking sheet and bake for 5 minutes
Remove from oven and pour tomato sauce over mushrooms
Sprinkle the top of each mushroom with a pinch of oregano
Return to oven and bake for 10 more minutes
Remove from oven and garnish with additional Parmesan cheese

B-man

[b-man]

Mushrooms Florentine

Note: different cheeses like Swiss, Asiago, Parmesan, etc. can enhance this dish tremendously! Your choice!

1 lb fresh mushrooms, Use a mixture if you wish.
1 lb fresh spinach or 20 ounces frozen chopped spinach, cooked slightly
1/4 cup onions, chopped
1/4 cup melted garlic butter (plain butter or margarine if you wish)
1 teaspoon salt
1 cup grated sharp cheddar cheese
fresh ground pepper...to taste (optonal)

Yield: 12 servings
30 minutes total (approx.) ... 10 mins prep

Clean mushrooms well, wash and dry.
Slice off the stems.
Saute the mushrooms and onions in garlic butter until brown.
Drain the cooked spinach well and line a casserole dish with the spinach leaves.
Spread 1/2 of the mushroom/onion mixture over the leaves, top with cheddar.
The next layer again will be mushrooms/onion mixture topped with cheddar.
Bake this covered at 350 degrees for 20-30 min.

B-man

[b-man]

Mushrooms Newburg

Ingredients:

1 lb fresh mushrooms
3 tablespoons butter or margarine
2 tablespoons sliced celery
1 tablespoon onion juice
1/8 teaspoon paprika
1 tablespoon flour
1 cup hot medium cream
1 tablespoon fresh orange juice
1 tablespoon grated orange rind
1 tablespoon white grape juice or sherry wine
salt
pepper
cayenne
ground nutmeg

Yield; 4 servings
30 minutes total (approx.) ... 10 mins prep

Wipe mushrooms with damp cloth; remove stems.
Melt butter in pan; add mushrooms, celery, onion juice, and paprika.
Cover; simmer until mushrooms are tender.
Stir in flour.
Add cream; cook for a moment more.
Add orange juice, rind, and grape juice.
Season to taste with salt, pepper, cayenne, and nutmeg.
Serve in individual dishes, on toast or use your imagination!

B-man