Mushroom Recipes

[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.