Mushroom Recipes

[swtness]

Todays ingredient comes from babydj who says "I am new at this site and would like to see the new ingredient "PORTOBELLO MUSHROOM". Well I thought i would just group it into just one category. Start picking those wild mushrooms

[swtness]

My recipe really doesn't have any proportions.

Fill up and frying pan with as many mushrooms as you like. Remember they shrink. Add a few tbsps of butter. They will soak it up, so you may need to add more. Fry till starting to go soft. Then add whipping cream(the liquid, do not whip it) to cover. Simmer till it reduces and thickens. Add salt, pepper and garlic to taste. YUM YUM YUM

[sanzave]

Breakfast Sausage Casserole
This delicious egg, cheese and sausage casserole is prepared the night before.Placed in the oven early on a weekend morning;the whole family can wake up to this special treat!

1 pkg. (16 oz.) fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups (8 oz.) shredded sharp cheddar cheese
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
10 large eggs, lightly beaten
1 tsp dry mustard
1/4 tsp onion powder
Ground black pepper to taste


1 Grease 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
2 Preheat oven to 325° F.
3 Bake for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.

Servings: 8
Preparation time: 10 minutes
Cooking time: 1 hour

[salywayn]

Blue Cheese Stuffed Mushrooms

20 large fresh mushrooms
2 tablespoons butter or margarine
¼ cup finely chopped red pepper
½ cup heavy cream
⅓ cup crumbled blue cheese
1½ cups cooked rice
1 tablespoon minced fresh basil
⅛ teaspoon ground white pepper
Fresh basil -- chopped, for garnish

1. Remove mushroom stems; finely chop stems and set aside.
2. Sauté mushroom caps in butter in skillet until almost tender; drain on paper towels.
3. Sauté mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated.
4. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan. Cover and bake at 350 degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.

[salywayn]

Bruschetta with Grilled Portobello Mushrooms
Makes 8 large slices

Grill mushrooms with the gill-like undersides facing up to prevent loss of juices. For serving, flip the mushrooms onto the bread so their juices seep down into the toast.

4 large Portobello mushrooms (about 1⅓ pounds), stemmed
6 tablespoons extra-virgin olive oil
1 tablespoon minced fresh rosemary leaves
Salt and ground black pepper
1 12-by-5-inch loaf country bread, sliced crosswise into 1-inch-thick pieces, ends removed
1 large garlic clove, peeled

1. Light grill. Place mushroom caps on large baking sheet. Mix 3 ½ tablespoons of the oil, rosemary, and salt and pepper to taste in small bowl. Brush oil mixture over both sides of mushrooms.
2. Grill mushrooms, gill side up over medium-hot fire, until caps are cooked through and grill-marked, 8 to 10 minutes.
3. Meanwhile, grill bread until golden brown on both sides. Place toast slices on large platter. Rub garlic over tops, and then brush with remaining 2½ tablespoons oil.
4. Halve grilled mushrooms; place one half, gill side down, over each slice of toast. Serve immediately.

[salywayn]

California Avocado and Crab Stuffed Portabello Mushrooms

•Apple wood chips or 3 drops hickory liquid smoke
•6 portabella mushroom tops

Marinade
•3 Cups extra virgin olive oil
•¾ Cup balsamic vinegar
•18 fresh basil leaves, coarsely chopped
•9 fresh rosemary sprigs, coarsely chopped
•12 garlic cloves, coarsely chopped
•6 tsp salt
•3 Tbsp cracked black pepper

Stuffing
•3 Hass avocado, coarsely chopped
•¾ Cup lump crab meat
•Salt and pepper to taste
•Juice of 1/2 lime
•3 Tbsp red bell pepper, finely diced
•6 Tbsp onion, minced

1.Clean mushroom caps and smoke them over apple wood chips in a smoker for 10 minutes. Or, add 3 drops hickory liquid smoke to the marinade to get a smoky flavor without smoking.
2.Poke holes in each mushroom cap with a toothpick. Mix marinade ingredients together and pour over mushroom caps in a large non-reactive container.
3.Refrigerate 12 hours, turning mushrooms once.
4.Make an incision partway through each mushroom cap to create a pocket, or cut each mushroom cap in half horizontally.
5.Mix together stuffing ingredients and stuff each mushroom.
6.Grill or sauté mushrooms until soft. Serve hot or cold.
Serves 6

[salywayn]

Chicken and Shiitake Mushroom Dumplings

1 pound boneless, skinless chicken thighs
1 package (about 40) wonton skins
8 dried shiitake mushrooms
1 tablespoon soy sauce
3 tablespoons sesame oil
1 tablespoon toasted sesame oil
1 tablespoon minced fresh ginger
6 scallions, thinly sliced
½ teaspoon pepper
½ teaspoon salt
5 tablespoons vegetable oil, divided
Dipping Sauce (recipe follows)

1.To reconstitute mushrooms, place in small bowl and cover with boiling water; let sit 10 minutes, drain thoroughly, squeezing out excess liquid and dice.
2.Finely dice chicken, place in medium bowl and stir in soy sauce.
3.In small bowl, mix together sesame oil, ginger, scallions, pepper and salt. Stir into chicken mixture and add diced mushrooms.
4.On each wonton skin, spoon 1 heaping teaspoon of the mixture. Moisten edges of wonton skin with water, fold diagonally, seal and crimp edges. Stand dumpling on end.
5.Using a heavy sauté pan with lid, place on high heat and add 1 tablespoon of the vegetable oil. Arrange dumplings in pan (do not crowd), reduce heat to medium and add about 2 tablespoons water. Place lid on pan and cook about 2 minutes; remove lid and cook about 1 minute more. (Do not touch dumplings while cooking or they will not develop a crust.) Repeat until all are cooked.
6.Serve as appetizers with Dipping Sauce.
Makes about 40 pot stickers.

Dipping Sauce: In small bowl, mix together 4 tablespoons soy sauce; 4 tablespoons chili-garlic sauce; 4 tablespoons balsamic vinegar; and 2 teaspoons sugar. Let sit to blend flavors.

[salywayn]

Dancing Mushrooms

This dish works well as an appetizer, but it can also be the start to so much more. Try it tossed with fresh cooked spring peas, served over pasta, or piled on a burger or steak.

3cloves garlic, minced
3shallots, peeled and cut into thin wedges
2tbsp. olive oil
1¼ pounds mushrooms (such as maitake, oyster, white button or shitake) broken into clusters or sliced
¼ cup snipped fresh mixed herbs, such as tarragon, rosemary, basil, oregano and/or parsley
¼tsp coarse salt
¼tsp cracked black pepper

1. In a large skillet cook garlic and shallots in hot oil over medium-high heat for 2 minutes. Add maitake mushrooms. Cook, stirring occasionally, for 10-12 minutes or until tender. If using oyster or button mushrooms, add them during last 6 to 8 minutes. Add shitake mushrooms during last 4 minutes.
2. Stir in herbs, salt and pepper.

Servings: 6 to 8 as a side dish

[salywayn]

Grilled Portobellos with Avocado Salsa
Prep Time: 15 min.

4, 6-to 8-ounce fresh portobello mushrooms
3 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons olive oil
¼ teaspoon crushed red pepper
1 medium avocado, seeded, peeled, and chopped
6 cherry tomatoes, quartered
4 green onions, sliced (¼ cup)
¼ cup crumbled, crisp-cooked bacon (about 4 slices)
2 tablespoons snipped fresh cilantro



1. Cut off mushroom stems even with caps; discard stems. Lightly rinse mushroom caps. Gently pat dry with paper towels. Combine vinegars, olive oil, and red pepper in a bowl. Reserve ¼ cup vinegar mixture for salsa.
2. Grill mushroom caps directly over medium heat for 8 to 10 minutes or until tender, turning and brushing once with the remaining vinegar mixture halfway through grilling.
3. For salsa, combine the reserved vinegar mixture, the avocado, tomato quarters, green onion, crumbled bacon, and cilantro in a medium bowl.
4. Slice the mushrooms about ½ inch thick. Spoon the salsa over mushroom slices.
Makes 8 servings.

[salywayn]

Mushroom Crostini
Use any combination of fresh mushrooms as long as the total weight is 1 lb. Both the crostini and mushroom spread can be made ahead, which makes this a perfect recipe for the busy holiday season or anytime you're entertaining.

For the crostini:
½ cup olive oil
24 slices coarse country bread, each about ½ inch thick and 3 inches in diameter
1 garlic clove, halved

For the mushroom spread:
5 Tbs. extra-virgin olive oil
½ lb. fresh white button mushrooms, brushed clean and chopped
¼ lb. fresh cremini mushrooms, brushed clean and chopped
¼ lb. fresh shiitake mushrooms, brushed clean, stems discarded and caps chopped
2 cloves garlic, finely chopped
2 Tbs. finely chopped fresh flat-leaf parsley, plus whole leaves for garnish (optional)
2 tsp. fresh thyme leaves or ½ tsp. dried thyme
½ tsp. minced fresh rosemary or ¼ tsp. dried rosemary
1 tsp. coarse salt plus salt, to taste
Freshly ground pepper, to taste
¼ cup drained, oil-packed sun-dried tomatoes, finely chopped, plus sun-dried tomato slivers for garnish (optional)

1. Preheat an oven to 350°F. To make the crostini, lightly brush olive oil on both sides of each bread slice. Arrange the bread in a single layer on a baking sheet.
2. Bake until the crostini are golden on the edges, about 25 minutes. Remove from the oven and let cool slightly. Using the cut side of the garlic, lightly rub one side over each slice of bread. Set aside. The crostini can be made up to 1 week ahead and stored in an airtight container.
3. To make the mushroom spread, heat 2 Tbs. of the olive oil in a large fry pan over medium-high heat. Add all the mushrooms and cook, stirring often, until lightly browned, about 10 minutes. Add the garlic, chopped parsley, thyme, rosemary, 1 tsp. salt and pepper. Cook, stirring, for 2 minutes more.
4. Transfer the mushroom mixture to a food processor. Process until very finely chopped. With the processor running, add the remaining 3 Tbs. olive oil in a thin, steady stream, processing until the mixture is smooth and spreadable. Transfer to a bowl and stir in the chopped sun-dried tomatoes. Season with salt and pepper. The mushroom spread can be made up to 1 day ahead and stored, covered, in the refrigerator. Bring to room temperature before serving.
5. Spread each piece of bread with about 1 Tbs. of the mushroom mixture. Arrange on a platter and garnish each crostini with a parsley leaf and/or a sliver of sun-dried tomato, if using.
Makes 24 crostini; serves 12.

[salywayn]

That Ol' Cap Magic

For the filling:
1 batch sautéed mushrooms (recipe below)
⅓ cup heavy cream
¼ cup shredded Parmesan
1 teaspoon dried tarragon
1 to 2 tablespoons bread crumbs

For the mushroom caps:
10 large white mushroom caps
Olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, crushed
Bread crumbs

Heat oven to 350º F.
1. In a large bowl, toss the mushroom caps with enough olive oil to coat the caps. Add the rosemary, thyme, and garlic and combine thoroughly.
2. Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance.
3. Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough breadcrumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes or until the filling bubbles and the tops have browned.
Yield: 5 servings

Sautéed Mushrooms

2 pounds cremini mushrooms, ¼-inch sliced
2 tablespoons clarified butter
Kosher salt and cracked black pepper
1 tablespoon minced shallots
1½ ounces cognac
2 teaspoons fresh chopped chives

1. In a 10-inch heavy sauté pan, heat 1 ounce of clarified butter over high heat. Add sliced mushrooms one handful at a time to sauté pan. As mushrooms begin to develop rich, brown color, push them to the outside of the sauté pan. Turn the mushrooms over as they begin to color. When pan becomes dry, add remaining clarified butter to the pan. Add another handful of mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper after the last addition to the pan has been made.
2. Make a hole in the middle of the pan and add the shallots. Deglaze pan with cognac, scraping up any browned mushroom bits. Add the chives. Adjust seasoning with salt and pepper.
Yield: 4 servings

[salywayn]

Wild Mushroom-Goat Cheese Phyllo Triangles

These phyllo triangles are great hors d’oeuvres for entertaining because they can be prepared in advance and frozen for up to a month. Before freezing, place them in an airtight container, separating each layer with a sheet of waxed paper or parchment paper.

2 Tbs. unsalted butter
2 shallots, minced
2 garlic cloves, minced
12 oz. shiitake mushrooms, stemmed and sliced
12 oz. cremini or white button mushrooms, cut into ½-inch chunks
2 tsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
8 oz. goat cheese (chèvre)
Salt and freshly ground pepper, to taste
1 box (16 oz.) frozen phyllo sheets, thawed
16 Tbs. (2 sticks) unsalted butter, melted

In a large sauté pan over medium-high heat, melt the 2 Tbs. butter. Add the shallots and garlic and sauté until fragrant and golden, 1 to 2 minutes. Add the shiitake and cremini mushrooms and sauté, stirring occasionally, until the mushrooms are tender and any liquid has evaporated, 8 to 10 minutes. Stir in the thyme and rosemary and sauté, stirring, until fragrant, 1 minute more. Add the goat cheese and cook, stirring, until the cheese melts and the mixture is evenly blended, 25 to 30 seconds.
Transfer the mixture to a food processor and pulse until smooth and blended. Season with salt and pepper, cool to room temperature, cover and refrigerate until ready to use.
If baking the pastries immediately, position a rack in the center of an oven and preheat to 350ºF. Line 2 baking sheets with parchment paper.
On a clean work surface, place a sheet of phyllo with the short end toward you, brush it lightly with melted butter and place another sheet on top. Brush with butter and cut the phyllo into strips, each about 2 inches wide. Working with one strip at a time, place 1 heaping tsp. of the mushroom filling on the end closest to you. Fold a corner of the phyllo over the filling to meet the opposite side, forming a triangle, and continue folding the phyllo down the length of the strip. Brush the seam lightly with melted butter to seal. Transfer the pastry to one of the prepared baking sheets, cover with plastic wrap and repeat with the remaining ingredients, spacing the pastries about 1 inch apart.
If freezing the pastries, place them in an airtight container, separating each layer with a sheet of waxed paper or parchment paper; freeze until ready to bake. Just before baking, place frozen pastries on parchment-lined baking sheets about 1 inch apart.
Bake, turning the pastries over halfway through the baking time, until crispy and golden on both sides, 12 to 15 minutes. If unfrozen, 15 to 18 minutes.
Makes 40 to 50 pastries.

[salywayn]

Green Bean Mushroom Pie

3 cups sliced fresh mushrooms
4 tablespoons butter or margarine, divided
2½ cups chopped onions
6 cups cut fresh green beans (1-inch pieces)
2 teaspoons minced fresh thyme or ¾ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
1 package (8 ounces) cream cheese, cubed
½ cup milk

Crust:
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon dill weed
¼ teaspoon salt
1 cup cold butter or margarine
1 cup (8 ounces) sour cream
1 egg
1 tablespoon whipping cream

1. In a large skillet, sauté mushrooms in 1 tablespoon butter until tender; drain and set aside.
2. In the same skillet, sauté onions and beans in remaining butter for 18-20 minutes or until beans are crisp-tender. Add the thyme, salt, pepper, cream cheese, milk and mushrooms. Cook and stir until the cheese is melted. Remove from the heat; set aside.
3. In a bowl, combine the flour, baking powder, dill and salt. Cut in butter until mixture resembles coarse crumbs. Stir in sour cream to form a soft dough.
4. Divide dough in half. On a well-floured surface, roll out one portion to fit a deep-dish 9-in. pie plate; trim pastry even with edge. Pour green bean mixture into crust.
5. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edge.
6. In a small bowl, beat the egg and cream; brush over lattice top. Bake at 400° for 25-35 minutes or until golden brown.
Yield: 8-10 servings.

[salywayn]

Mushroom Bread Pudding

The mushroom mixture can be sautéed the night before. Let cool, cover and refrigerate, returning it to room temperature before using. The pudding should be assembled just before baking.

• 3 Tbs. unsalted butter
• 1 cup thinly sliced green onions, white and tender green portions
• 2 tsp. minced fresh marjoram or 1 1/2 tsp. dried marjoram, crumbled
• 1 lb. white button or cremini mushrooms, thinly sliced
• 2 1/2 tsp. salt
• 1/4 cup medium-dry sherry
• 7 eggs
• 2 1/2 cups half-and-half
• 1 tsp. hot-pepper sauce, such as Tabasco
• 1 baguette, cut into 1-inch-thick diagonal slices (about 16 slices)

1. Preheat an oven to 325°F. Generously butter a baking dish.
2. In a large fry pan over medium heat, melt the butter. Add the green onions and marjoram and cook until translucent, about 3 minutes. Add the mushrooms and salt and cook, stirring once or twice, until the mushrooms release their juices, about 5 minutes. Add the sherry and increase the heat to high. Cook, stirring occasionally, until all the liquid has evaporated and the mushrooms are lightly browned, 10 to 12 minutes. Remove from the heat and let cool.
3. In a large bowl, whisk the eggs until blended. Whisk in the half-and-half and hot-pepper sauce. Add the bread slices and let stand, stirring gently once or twice, until the bread is moist and soft. Arrange half the bread slices in a single layer in the prepared dish. Spread half the mushrooms over the bread. Arrange the remaining bread slices over the mushroom layer, then top with the remaining mushrooms. Pour any egg mixture remaining in the bowl evenly over all.
4. Bake until the pudding is puffed and golden and the center is just set, about 45 minutes. Let stand for at least 10 minutes before serving. Serve hot or warm.
Serves 8 to 10.

[salywayn]

Wild Mushroom Risotto

Wild Mushroom Risotto gets its deep flavor from a combination of dried and fresh mushrooms. A little drizzle of white truffle oil right before serving is delicious.
Serves two as a main course.

• 3 cups chicken stock; more if needed
• 1 oz. dried porcini soaked for 30 minutes in 1 cup warm water; mushrooms chopped, soaking liquid strained and reserved
• 4 Tbs. butter
• 3/4 cup arborio rice
• 2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely chopped
• 2/3 cup dry white wine
• Salt to taste
• 1/4 cup chopped flat-leaf parsley
• 2 Tbs. freshly grated Parmigiano-Reggiano

1. Heat the chicken stock along with the reserved strained porcini soaking liquid; lower the heat to a simmer.
2. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 min. It should not color. Stir the porcini and the fresh mushrooms into the rice. Stir in the wine.
3. When almost all the liquid has disappeared, after about 2 min., add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the stock is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 min., giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough stock to cover the rice when the liquid has almost disappeared.
4. Continue this way until the rice is just al dente, about 20 min. total cooking time. Bite into a grain; you should see a white pin-dot in the center.
5. Take the risotto off the heat. Add the remaining 2 Tbs. butter; stir vigorously for a few seconds. Add the parsley, cheese, and more salt, if needed.
6. The risotto should be moist and creamy, not runny. Stir in more stock to loosen the risotto, if you like. Serve immediately.

[salywayn]

Mushroom Ravioli With Roasted-Tomato Sauce and Shaved Parmesan Cheese
Yield: 4 servings

For Ravioli:
1 tablespoon olive oil
1 cup sliced shiitake mushroom caps
1 cup sliced chanterelle mushroom caps
2 tablespoons chopped leek
2 tablespoons chopped shallot
¾ cup white wine
3 tablespoons chopped fresh chives
¼ teaspoon salt
¼ teaspoon black pepper
16 wonton wrappers
2 teaspoons cornstarch
6 cups water

For Sauce:
4 tomatoes, cored and cut in half lengthwise (about 1 ¾ pounds)
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, chopped
1 cup tomato juice
2 tablespoons chopped fresh basil
½ cup (2 ounces) shaved fresh Parmesan cheese
Chive sprigs (optional)

To Prepare Ravioli:
1. Heat 1 tablespoon oil in a skillet over medium-high heat. Add mushrooms, leek, and shallot; cook 3 minutes. Stir in wine and chives. Reduce heat; simmer 7 minutes or until liquid is evaporated. Sprinkle with salt and pepper.
2. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch. Bring 6 cups water to a simmer in a large saucepan; add half of ravioli (cover remaining ravioli with a damp towel to keep them from drying). Cook 5 minutes or until done (do not boil). Remove ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
3. Preheat broiler.

To Prepare Sauce:
1. Place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 minutes or until blackened; peel.
2. Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Stir in tomatoes, tomato juice, and basil; bring to a simmer.
3. Place tomato mixture in a blender or food processor, and process 1 minute or until smooth. Spoon over ravioli; top with cheese. Garnish with chive sprigs, if desired.
Serving size: 4 ravioli, 1/2 cup sauce, and 2 tablespoons cheese.

[salywayn]

Mushroom and Asparagus Strata
Prep Time: 25 minutes

1 pound thin asparagus spears
1 tablespoon olive oil
4 cups sliced fresh mushrooms (such as button, portobello, and/or shiitake) (about 10 ounces)
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground white or black pepper
2 cups shredded Swiss and/or Edam cheese (8 ounces)
2 tablespoons snipped fresh dill or 1 teaspoon dried dill weed
6 slices French or Italian bread, cut into 4x1x1-inch sticks
6 eggs
2¼ cups half-and-half, light cream, or whole milk
¼ cup grated Romano, Parmesan, or other hard grating cheese
Fresh dill sprigs (optional)

1. Clean asparagus. Snap off woody bases. If spears are thick, cut in half lengthwise. Cut spears into 3-inch pieces. In a large saucepan, bring a small amount of water to boiling. Add asparagus. Cook, uncovered, for 1 minute. Drain and rinse immediately with cold water. Set aside to drain on paper toweling.
2. In a large skillet heat oil. Add mushrooms, garlic, salt, and pepper. Cook over medium-high heat for 4 to 5 minutes or until nearly all of the liquid has evaporated, stirring often. Set aside.
3. In a medium mixing bowl combine the shredded cheese and snipped or dried dill. Arrange half the bread pieces in the bottom of a lightly greased 2-quart rectangular baking dish. Top with half of the mushrooms, half of the cheese mixture, and half of the asparagus. Repeat with remaining mushrooms, cheese mixture, and asparagus. Top with remaining bread pieces.
4. In a mixing bowl beat together eggs and half-and-half. Pour mixture over layers in dish. Press lightly with the back of a spoon to thoroughly moisten bread. Sprinkle desired grated cheese over top. Cover and refrigerate for at least 2 hours or up to 24 hours.
5. Preheat oven to 325ºF. Uncover and bake strata for 45 minutes or until a knife inserted near the center comes out clean. Remove from oven. Let stand about 10 minutes. To serve, cut into 6 to 8 squares or rectangles. Garnish each serving with dill sprigs, if desired.
Makes 6 to 8 servings.

[salywayn]

Pasta Portobello
2 cups farfalle (bow tie pasta)
1 tablespoon olive oil
2 garlic cloves, minced
2 cups sliced portobello mushrooms
2 tablespoons dry sherry
1 lb. broccoli, steamed to crisp-tender
2 tablespoons chopped fresh basil
Salt
Freshly ground pepper
½ to ¾ cup shredded Parmesan cheese (2 to 3 oz.)

1. Prepare farfalle according to package directions. Drain.
2. Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic; sauté 1 minute. Add mushrooms; cook 6 to 8 minutes or until mushrooms are tender and slightly brown. Add sherry; remove from heat. Scrape bottom of pan to remove any brown bits.
3. Place farfalle in large bowl. Add mushroom-garlic mixture, broccoli, basil, salt and pepper. Top with cheese.
Makes 4 servings

[salywayn]

Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy
Yield: 4 servings

• 4 portobello mushrooms
• 1/4 cup milk
• 4 eggs, beaten
• Salt and pepper
• 1 cup flour
• 1 cup coarsely ground bread crumbs
• 1 tablespoon thyme
• 1/2 pound melted butter
• Mashed Potatoes, recipe follows
• Cream Gravy, recipe follows

1. Stem and brush off surface debris from mushrooms.
2. Whisk milk and eggs until incorporated. Add salt and pepper.
3. Mix flour, bread crumbs, thyme, and additional salt and pepper.
4. Heat butter in skillet.
5. Dredge mushroom in egg wash, then in crumb mixture. Fry mushroom until golden brown on both sides.
Serve with Mashed Potatoes and Gravy.

Mashed Potatoes:
• 5 baking potatoes like russets, unpeeled
• 1/4 pound butter
• 1/4 cup heavy cream
• Salt and pepper

1. Boil potatoes until fork tender. Drain well.
2. Add remaining ingredients and mash well.

Cream Gravy:
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups heavy cream
• Salt and pepper

1. Make the roux by melting butter in a saucepan. Add flour and stir until incorporated.
2. Add heavy cream and stir well until simmering.
3. Remove from heat and season with salt and pepper.

[salywayn]

Pasta With Sautéed Mushrooms And Thyme
Serves 4 as a main course or 6 to 8 as a side dish
So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini to the skillet. To make the dish vegetarian, substitute vegetable broth for chicken broth.

Salt
1 pound campanelle or farfalle pasta
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3-4 large shallots, chopped fine (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms, stems discarded, caps wiped clean and sliced ¼-inch thick
10 ounces cremini mushrooms, wiped clean and sliced ¼-inch thick
1 tablespoon plus 1 teaspoon minced fresh thyme leaves
1¼ cups low-sodium chicken or vegetable broth
½ cup heavy cream
1 tablespoon juice from 1 lemon
Ground black pepper
2 ounces finely grated Parmesan (1 cup)
2 tablespoons minced fresh parsley leaves

1. Bring 4 quarts water to rolling boil, covered, in stockpot; add 1-tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.
2. Meanwhile, heat butter and oil over medium heat in 12-inch skillet until foaming; add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes.
4. Add cremini mushrooms and ½ teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes.
5. Stir in thyme and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.
6. Add mushrooms, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.

[salywayn]

Italian Portobello Sandwiches
You could think of this as a veggie Philly cheese steak, with beefy portobello mushrooms standing in for the meat.
Makes 2 servings.

1 teaspoon olive oil
2 cups sliced portobello mushroom caps
2 (¼ inch thick) slices red onion, separated into rings
¼ cup fat-free mayonnaise
2 tablespoons chopped fresh basil
¼ teaspoon freshly ground black pepper
4 (1.5 ounce) slices sourdough bread
⅔ cup bottled roasted red bell peppers
2 slices Provolone cheese

1. Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool.
2. Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with ⅓ cup bell peppers, ½ cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.

[skyEyz_7]

Stuffed Mushrooms with Spinach
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
40 medium mushrooms (about 2 lb.), cleaned
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup Grated Parmesan Cheese
PREHEAT oven to 400°F. Mix stuffing mix and hot water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in large skillet on medium heat. Add chopped stems and the garlic; cook and stir until tender. Add to prepared stuffing along with the spinach and cheeses; mix well.
spoon evenly into mushroom caps. Place, filled-sides up, in shallow baking pan.
BAKE 20 min. or until mushrooms are tender and filling is heated through

[skyEyz_7]

Mushrooms with Port Wine
1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoons all-purpose flour
1/3 cup port or other sweet red wine
1/4 cup minced shallots
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon Dijon mustardCombine mushrooms and flour in a bowl, toss well.

Combine wine, shallots and vinegar in a medium skillet. Bring to a boil, cook until thick (about 3 minutes). reduce heat to medium. Add broth, worcestershire, tomato paste and rosemary, cook 1 minute. Add mushroom mixture, cook 3 minutes, stirring constantly. Stir in mustard.

Yield: 1 cup, serving 1/4 cup

[skyEyz_7]

Mushroom Strudel
2 lbs. mixed white and wild mushrooms, cleaned and sliced
1 package puff pastry, thawed
1 onion, fairly finely chopped or the equivalent amount of shallots, finely chopped
2 - 3 Tbl. butter
Salt and pepper to taste
a pinch of Nutmeg and a squeeze of lemon juice, or 1/4-1/2 tsp dried thyme leaves and / or 1 tablespoon dry sherry or white wine. (optional)
if using wine, cook with mushrooms so the mixture doesn't taste like alcohol and just leaves its flavor
and 1/4- 1/2 heavy cream

Saute shallots or onions and mushrooms in butter until liquid has evaporated. Add heavy cream, just enough to moisten mixture - not too much since the mixture will be inside a strudel, more if you just want to serve creamed mushrooms. Roll puff pastry slightly, into a little larger a rectangle. Center mushroom mixture, lenghtwise down the middle of the pastry. Fold pastry over the filling and pinch to close. Put on baking sheet seam side down. Make slashes in top with a sharp knife or razor blade for steam to escape. Bake at 375 degrees F for 25 - 30 min.

[skyEyz_7]

Cream of Mushroom Soup
Ingredients
1/2 Cup brandy
2 Ounces dried wild mushrooms
3 Tablespoons sweet butter
1 1/2 Cups onions, chopped
1/2 Pound button mushrooms, finely chopped
1/2 Pound portobello mushrooms, finely chopped
3 Cups chicken broth
Salt and pepper to taste

Soak dried mushrooms in warmed brandy for 20 minutes. Drain, reserving liquid.

Sauté onions in butter until translucent. Add button and portobello mushrooms and cook for 15 minutes.

Add the dried mushrooms, soaking liquid and stock and simmer for 30 minutes.

Purée soup and return to stove adding salt and pepper.
Serve with a Hearty Bread

[b-man]

Awsesome Mushrooms



36 oz sliced canned mushrooms, good quality, juices reserved (if you buy cheap in any recipe, you food will reflect it)
6 TBS butter
1 1/2 cups juice from mushrooms
2 whole shallots, minced
3 cans (30 oz) Campbells Beef Consomme
1 1/2 cups cream sherry
2 tsp ground white or black pepper

Place butter, mushrooms, and shallot into a pan over medium high heat, and saute until mushrooms start to darken, about 5 or 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until almost all of the liquid has evaporated. These mushrooms have depth, and an excellent beefy flavor. For a change up, to use with chicken or fish, you can substitute chicken broth for the beef consomme.

B-man

[b-man]

Roasting Mushrooms
Love mushrooms? Here's a little secret for getting the most flavor out of even ordinary mushrooms: Mushrooms take on a dark, caramel-like flavor when they're roasted, so there's no need to spend more on pricey mushroom varieties.

Try this roasting method, and serve these mushrooms on the side with broiled fish or grilled chicken:

Slice the mushrooms and toss them with a little olive oil. Lay them on a sheet pan, with salt and pepper, in a single layer and put them in a 275°F oven. They will release their water as they roast and begin drying out and curling, which intensifies their flavor. Move the mushrooms around so that they dry out evenly. It should take 40 minutes to an hour. Afterwards, season them with balsamic vinegar and a little bit of virgin olive oil.

B-man

[b-man]

Red Lobster Crab Stuffed Mushrooms

Igredients:
1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers, crushed
1/2 cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 white Cheddar cheese slices

Yields 6 servings.

Preheat oven to 400 degrees F.

Sauté celery, onion and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.

Combine the sautéed vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake for 12 to 15 minutes until cheese is lightly browned.

Note: You can use a pastry bag with a large tip to fill the mushrooms.

B-man

[Aline]

Marinated Mushrooms

2 lb fresh mushrooms, well cleaned
1 tbsp butter
1 tbsp chopped parsley
1 lemon, cut in 1/2
1 cup dry red wine
1/4 cup wine vinegar
1/2 cup olive oil
1 tsp tarragon
1/4 tsp ground cloves
1 shallot, chopped
salt and pepper

Place mushrooms, butter and parsley in saucepan. Squeeze juice from lemon halves, add to saucepan and season well.

Pour in wine, vinegar and olive oil. Mix well.

Add remaining ingredients, season and cook 8 to 10 minutes over high heat with cover. Stir once or twice during cooking.

Cool mushrooms before serving.

Arrange on fresh lettuce leaves with slices of lemon, if desired.

[b-man]

Red Lobster Lobster and Crab Stuffed Mushrooms


Ingredient"s:

2 tablespoons butter
2 tablespoons celery, minced
1 tablespoon onion, minced
1 tablespoon red bell pepper, minced
2 pounds mushrooms
1 cup oyster crackers, crushed
6 ounces cooked lobster meat, chopped
1/4 pound cooked fresh crab meat, picked over and shredded
1/4 cup white Cheddar cheese, shredded
1 large egg
2 tablespoons water
Old Bay Seafood Seasoning
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
2/3 cup white Cheddar cheese, shredded

Yield: Makes about 50 mushrooms.


Heat the oven to 400 degrees F.

Melt 2 tablespoons butter in skillet over medium heat. Add 2 tablespoons minced celery, 1 tablespoon each minced onion and red bell pepper. Cook 2 minutes, until tender; cool.

Remove stems from 2 pounds mushrooms; finely chop half the stems (about 1/4 cup). Reserve remaining stems for another use.

Combine celery mixture, chopped stems, 1cup oyster crackers, crushed, 6 ounces cooked lobster meat, chopped, 1/4 pound cooked fresh crab meat, picked over and shredded, 1/4 cup shredded white Cheddar cheese, 1 large egg, 2 tablespoons water, Old Bay Seasoning, and 1/8 teaspoon each garlic powder, salt and pepper in bowl.

Grease two large jellyroll pans. Brush caps with 3 tablespoons olive oil. Sprinkle caps with salt. Stuff caps with lobster-crab mixture. Arrange caps in prepared pans. Divide and top with 2/3 cup shredded white Cheddar cheese. Bake 12 minutes, until lightly browned.
B-man

[b-man]

Olive Garden Stuffed Mushrooms


Ingredients:
8 to 12 large mushroom caps
1 (6 oz.) can clams drained, finely minced (save 1/4C clam juice for stuffing
1 green onion chopped finely, about 1 Tbsp.
1 egg beaten
1/2 tsp. minced garlic (or more to taste)
1/8 tsp. salt
1/3 to 1/2 C Italian flavored bread crumbs
1 tsp. oregano
1 Tbsp. melted butter, cooled
2 Tbsp. each grated Parmesan & Romano cheese
2 Tbsp. grated Mozzarella (for stuffing)
1/4 C. grated Mozzarella (for garnish)
1/4 C. melted butter

Preheat oven to 350 degrees. Wash and remove stems from mushrooms, pat dry. In mixing bowl, place clams, onions, salt, garlic, butter and oregano. Mix well. Add egg, clam juice and enough bread crumbs to bind mixture without making it too dry. Place slightly mounded mixture into each cap and place in lightly oiled baking dish. Drizzle butter over mushrooms. Cover with foil and bake for 35-40 min. Remove cover and sprinkle freshly grated mozzarella cheese on top and return to oven just until cheese melts.
B-man

[b-man]

Olive Garden Portobella Mushrooms Stuffed With Italian Sausage

Ingredients:

STUFFING:
4 Large Portobella Mushrooms With Stems Removed
1 lb Bulk Italian Sausage
1 tsp Fresh Chopped Italian Parsley
1 tsp Fresh Chopped Basil
1 clove Chopped Garlic
1 cup Garlic Croutons - Ground Fine
1/4 cup Milk
1/4 cup Parmesan Cheese
2 Eggs

SAUCE:
1 pt Heavy Cream
2 Tbsp Chopped Fresh Basil
1/4 cup Grated Parmesan Cheese
Salt (to taste)
Pepper (to taste)

Procedures:

STUFFING:

Brown the sausage in a nonstick skillet making sure sausage is crumbled into small pieces.

Once browned drain fat and transfer to a paper towel to cool.

In a medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and Parmesan cheese.

Add the cooled sausage and mix well (mixture should be wet but firm and hold together easily).

Top portobella mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes

SAUCE:

In sauce pan, heat cream and lightly boil until it is half its original volume being careful not to scorch it.

Once it is reduced by half, mix in the Parmsan cheese, basil, salt and pepper.

Spoon 2 ounces of sauce over top of each mushroom.

Garnish with a sprig of fresh Italian Parsley or Fresh Basil.


B-man

[Aline]

Stuffed Mushroom Caps Kebabs

1 lb ricotta cheese (500g)
1/4 lb (125g) grated mozzarella cheese
1 tbsp chopped parsley
1/4 tsp basil
32 blanched mushroom caps
2 beaten eggs
2 cups seasoned breadcrumbs
dash paprika
salt and pepper
Tabasco sauce to taste

Mix both cheeses, parsley, basil, paprika, salt, pepper and Tabasco together. Stuff mushroom caps.

Press two mushroom caps together (to keep stuffing in place) and thread 4 sets on each skewer.

Roll skewers in beaten eggs, then in breadcrumbs. Place on ovenproof platter and broil 6 minutes in oven 6 inches (15 cm) from top element. Turn skewers over once.

Serve as an appetizer or with a main dish.

[b-man]

GREEK-STYLE MARINATED MUSHROOMS

Yield: 3-1/3 cups (10 servings)
INGREDIENTS

- 3 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon whole coriander seeds
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground pepper
- 1-1/2 pounds small to medium mushrooms, cleaned, stems trimmed flat

DIRECTIONS

In a large saute pan, saute the garlic in the oil for
2 minutes. Add the remaining ingredients except the
mushrooms; bring to a simmer.

Add the mushrooms; cover and simmer over low heat for 5 minutes,
or until the mushrooms are tender, stirring occasionally.

Put the mixture in a glass bowl or jar. Cover and refrigerate
1 to 4 days. Drain off and discard the marinade before serving.

B-man

[b-man]

Mushrooms in Savory Sour Cream Sauce

Serves: 4
INGREDIENTS:

4 tablespoons butter or margarine
1 medium yellow onion, diced
1 pound of fresh mushrooms*
1 cup sour cream (or soy-based substitute)
2 tablespoons soy sauce
salt, pepper and sweet paprika to taste
PREPARATION:

* Use button mushrooms, wild mushrooms or a combination of button mushrooms with shiitakes, creminis and/or portobello.

Heat butter in a large skillet over medium high heat until foamy. Add onion and sauté until just starting to turn golden.

Add mushrooms and continue sautéing until the mushrooms release their juices.

Stir in sour cream, soy sauce and seasonings and heat until the mixture begins to simmer.

Serve immediately. Great with noodles or spoon over slices of toasted wheat bread.

B-man

[b-man]

Portobello Mushrooms Stuffed with Tomatoes and Feta


Serve this Mediterranean-inspired stuffed mushroom recipe a bed of arugula or other peppery greens dressed lightly with olive oil and lemon juice.

Serves: 2
INGREDIENTS:

3 large portobello mushroom caps (about 4 in./10 cm) in diameter
1 medium tomato
4 tablespoons (1/4 cup/4oz./60 ml) crumbled feta cheese
1/3 cup (80 ml) + 1 tablespoon bread crumbs
6 fresh sage leaves
1 egg
salt and pepper to taste
olive oil for greasing pan
PREPARATION:

Preheat oven to 450°F (230°C).

Clean the mushrooms and remove any woody bits of stem remaining. Dice one of the mushroom caps and set aside.

Core and dice the tomato and finely chop the sage leaves.

Add tomato and sages to the diced mushroom mixture along with one half the feta cheese, 1/3 cup of the breadcrumbs.

Beat the egg until light yellow and foamy, and mix well with the mushroom and tomato mixture.

Grease a small baking tray or metal baking pan lightly with olive oil. Fill the mushroom caps with the mushroom and tomato mixture and set them on the baking tray.

Mix the remaining half of the feta cheese with the remaining tablespoon of breadcrumbs and sprinkle over the filled mushroom caps. Season with salt and pepper to taste.

Bake for 20 minutes and then finish under the broiler until the crumb topping is brown (a minute or two).

Remove from oven and let rest for a minute or two before serving.

B-man

[b-man]

Mushrooms Italiano


Number of Servings: 6

Ingredients:

1 lb fresh mushrooms,cleaned
2 Tbsp low-calorie margarine
1 ea medium onion, chopped
1/4 cup green bell pepper, chopped
1 ea garlic clove, minced
1 1/2 oz Canadian bacon, finely chopped
1/3 cup low-fat, low-sodium chicken broth
12 ea wheat crackers, finely crushed
1/2 tsp seasoned salt
1 pinch black pepper
1/4 tsp oregano
3 Tbsp Parmesan cheese, grated

Preparation Instructions
1 Remove the mushroom stems, set the caps aside, and chop the stems. Melt the margarine in a skillet and saute the stems, onion, green pepper, garlic and bacon until tender, not brown. Remove from heat.

2 Preheat the oven to 325 degrees. Mix the remaining ingredients in a separate bowl and add to the sauteed vegetables. Pack the mixture lightly into the mushrooms caps.

3 Place the mushrooms in a baking pan with a small amount of water in the bottom (too much water will make the mushrooms soggy.) Bake for 20 minutes.


B-man

[b-man]

Parmesan Broccoli and Mushrooms



Ingredients:
1 (10 ounce) package frozen chopped broccoli, cooked and drained
1 (4 1/2 ounce) jar sliced mushrooms, drained
2 tablespoons fat-free margarine
1/4 cup grated Parmesan cheese
salt to taste
pepper to taste

While broccoli is still warm, combine above ingredients. Toss and
serve.

Makes 4 servings

B-man

[b-man]

Fettuccine with Mushrooms and Garlic


Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 12 mins

A tasty, satisfying meal that's quick to prepare.

Ingredients:

8 1/2 oz dry fettuccine
1 onion, finely chopped
3 cloves garlic, finely chopped
14 oz button mushrooms, thinly sliced
3 eggs
1 1/2 oz parmesan cheese, finely grated
1/3 cup parsley, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper

Directions:

Cook the fettuccine in a large saucepan of salted, boiling water until al dente.

Meanwhile, heat a large frying pan over medium heat and spray with cooking spray. Add onion and garlic and cook, stirring often, for four minutes or until soft. Add mushrooms and cook for four minutes or until they are tender.

Drain fettuccine and return to saucepan. Whisk eggs in a jug with a fork. Add eggs, mushroom mixture, parmesan, parsley, salt and pepper to fettuccine and toss until well combined. Place saucepan over medium heat and toss for one minute or until egg mixture has just set. Serve immediately.

B-man

[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.