I need a mushroom recipe

[acommondisaster]

In a moment of weakness, I bought a couple of really nice looking packages of button mushrooms. I didn't have anything in mind when I bought them other than "I love mushrooms!".


So, not having a steak - and having way too many mushrooms, I am looking for a good recipe to help me use up all of these 'shrooms. A main dish sort of thing - something semi healthy.

 

[mamatutu]

In a moment of weakness, I bought a couple of really nice looking packages of button mushrooms. I didn't have anything in mind when I bought them other than "I love mushrooms!".


So, not having a steak - and having way too many mushrooms, I am looking for a good recipe to help me use up all of these 'shrooms. A main dish sort of thing - something semi healthy.

Stuffed Mushrooms With Cream Cheese And Sausage Recipe - Food.com - 43396

I have tried this recipe. Yum! You could use turkey/chicken sausage, one of the healthier margarines or spray butter, and reduced fat cream cheese. Haven't tried that, but should work just the same.

 

[red_explorer]

In a moment of weakness, I bought a couple of really nice looking packages of button mushrooms. I didn't have anything in mind when I bought them other than "I love mushrooms!".


So, not having a steak - and having way too many mushrooms, I am looking for a good recipe to help me use up all of these 'shrooms. A main dish sort of thing - something semi healthy.

Saute chicken, mushrooms and garlic in a bit of olive oil and butter until cooked. Then, mix with bowtie pasta and add fresh parsley and parmesan cheese... YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[migtig]

In a moment of weakness, I bought a couple of really nice looking packages of button mushrooms. I didn't have anything in mind when I bought them other than "I love mushrooms!".


So, not having a steak - and having way too many mushrooms, I am looking for a good recipe to help me use up all of these 'shrooms. A main dish sort of thing - something semi healthy.

Take a shallot (or red onion), slice and dice. Take a couple of cloves of garlic and smash, saute until soft in some olive oil. Remove from heat.

Clean and slice mushrooms. Cook in the same pan cook until tender. *A note here, mushrooms will cook with very little oil/butter, etc, but will absorb everything you put in. So don't think you need to add a bunch of cooking oil.* Add a 1/4 of white wine, the onion/garlic mixture, cover and cook for a few moments until liquid has evaporated.

If you have any other fresh herbs/veggies (tomatoes, basil, etc) chop them up (bite sized pieces) and place them in a sealable bowl (lid).

Into that same bowl, add 1 cup couscous, the mushroom/onion mixure and add 1 cup hot veggie or chicken stock. Seal lid, walk away for 5 minutes. Remove lid and toss couscous veggie mixture. Serve with a light drizzle of olive oil on top, maybe a grating of fresh parmesan cheese, and some flat bread.

 

[Wenchy]

Take a shallot (or red onion), slice and dice. Take a couple of cloves of garlic and smash, saute until soft in some olive oil. Remove from heat.

Clean and slice mushrooms. Cook in the same pan cook until tender. *A note here, mushrooms will cook with very little oil/butter, etc, but will absorb everything you put in. So don't think you need to add a bunch of cooking oil.* Add a 1/4 of white wine, the onion/garlic mixture, cover and cook for a few moments until liquid has evaporated.

If you have any other fresh herbs/veggies (tomatoes, basil, etc) chop them up (bite sized pieces) and place them in a sealable bowl (lid).

Into that same bowl, add 1 cup couscous, the mushroom/onion mixure and add 1 cup hot veggie or chicken stock. Seal lid, walk away for 5 minutes. Remove lid and toss couscous veggie mixture. Serve with a light drizzle of olive oil on top, maybe a grating of fresh parmesan cheese, and some flat bread.

I want this for breakfast.

 

[RoseRed]

mushroom Recipes at Epicurious.com

 

[Tomboy38]

Stuffed

with crab meat make it like you would your favorite crab cake recipe and then bake the just about 20 min on 350 sprinkle with shredded cheese and bake another 5 min.

 

[vraiblonde]

Roasted Mushrooms

Wash your package(s) of portabellos or any other fleshy shroom. And yes I wash them without detrimental effect, no matter what Ina Garten says.

Toss them with olive oil and a hefty pinch of salt, then roast at 400 for 30 minutes or so, stirring halfway through.

While that's going on, make the sauce:
a few Tbsps of balsamic vinegar or sherry
2 or 3 Tbsps of butter (real butter, please, not chemicals in a tub)
a pinch of salt
herbs of your choice (basil, parsley, tarragon, rosemary, whatever you like)
1 shallot, minced

Heat the butter until it sizzles; throw in the shallot, herbs and salt; saute for a few minutes. Finish with a splash of sherry or vinegar.

When the mushrooms are roasted, toss them in the sauce and serve.

 

[Larry Gude]

Lori's creme of mushroom soup; (Awe EFFING some!)

1# mushrooms, sliced
2 cups chopped onion
1 stick butter
4 TBS flour
1/2 tsp salt
1 tsp pepper
1/4 - 1/2 tsp cayenne (to taste)
1 48oz box chickie broth
1 cup of milk or lite cream

Soup pan
Food processor or blender or immersion blender

Saute mush, onion and butter, covered, for 5 minutes, then stir in flour, salt and pepper and cayenne and add 2/3's of broth.

Cook, stirring constantly until boil, lower heat, cover for 20 mins, remove from heat, allow to cool a bit, put into processor or blender, cover and puree, return to soup pan, add remaining broth, 1 cup lite cream or milk, heat until hot.

Enjoy! Mushroom lovers wet dream!




EDIT: We like it chunkier so, think about that when you are puree-ing

 

[Larry Gude]

Roasted Mushrooms

Wash your package(s) of portabellos or any other fleshy shroom. And yes I wash them without detrimental effect, no matter what Ina Garten says.

Toss them with olive oil and a hefty pinch of salt, then roast at 400 for 30 minutes or so, stirring halfway through.

While that's going on, make the sauce:
a few Tbsps of balsamic vinegar or sherry
2 or 3 Tbsps of butter (real butter, please, not chemicals in a tub)
a pinch of salt
herbs of your choice (basil, parsley, tarragon, rosemary, whatever you like)
1 shallot, minced

Heat the butter until it sizzles; throw in the shallot, herbs and salt; saute for a few minutes. Finish with a splash of sherry or vinegar.

When the mushrooms are roasted, toss them in the sauce and serve.

Lori told me to print that one!!!

 

[Ken King]

Deep fried mushrooms

1 lb. button mushrooms
3/4 c. all-purpose flour
3/4 c. club soda
1/2 tsp. garlic salt
Cooking oil for deep frying

Wash mushrooms and dry thoroughly on towel. Small mushrooms may be left whole; Stir flour, club soda and garlic salt together until smooth.

Dip mushrooms in batter and fry in 400 degree oil for about 5 minutes or until golden brown. Oil should be deep enough for mushrooms to float freely. Drain on paper towels.

Serve with picante sauce (or your favorite), for dipping.

 

[b23hqb]

Florida 'Shroom Hors d'oeuvre

Drive out to any cow pasture in central FL late afternoon/early evening

Park car in inconspicuous place, climb over or through barbed wire fence

Look for cow patties, especially beneath pine or oak trees, that have mushrooms growing out of them, at least three inches high - make sure purple ring around stem below top - pluck and place in bag. Harvest as many as you would like.

Take home, discard stem (ensure purple ring on stem); rinse off well, either chop up top and mix in with your favorite beverage, indulge; or eat it as you will, wash down with high-powered beer or other strong beverage

DO NOT DRIVE for at least 12 hours

Enjoy

(it worked 40 years ago, and I'm told by officials it still does)

 

[MarieB]

Veal or Chicken with Mushrooms, Lemon, and Caper Sauce

8 veal scallops, 1 1/2# total (or the same amount of thinly sliced chicken breast)
1/4c flour
1/4 tsp salt
Gr. Pepper
5T butter
1/2lb fresh sliced mushrooms
1 clove garlic, minced
6 green onions, including some tops, sliced
1/4c dry white wine
1/2c chicken broth
Juice of 1 lemon
1T capers, drained
1T chopped fresh rosemary or 3/4tsp dry rosemary, crumbled
2T chopped parsley

(Sometimes I double the sauce portion of the recipe and use more mushrooms). We serve over rice

1. Pound meat until 1/8 to 1/4" thick. Mix flour, salt, and pepper. Dip each piece of meat in the mixture to coat evenly.

2. Melt 2T butter in a large skillet. Add mush, garlic, onions and saute until soft about 5 minutes. Remove to platter using a slotted spoon.

3. Add remaining butter. Add meat and brown turning once, 3- 4 minutes on each side. Remove to platter. Add wine, broth, lemon juice, capers, rosemary, and parsley to pan and cook stirring to reduce liquid about 2 minutes. Return meat and mushroom mixture to the pan and cook until well blended and heated through.

 

[acommondisaster]

I think I'm going to need more mushrooms!
I want to try just about every recipe posted. 'Cept I'm not walking out in any cow paddies.

 

[acommondisaster]

Roasted Mushrooms

Wash your package(s) of portabellos or any other fleshy shroom. And yes I wash them without detrimental effect, no matter what Ina Garten says.

Toss them with olive oil and a hefty pinch of salt, then roast at 400 for 30 minutes or so, stirring halfway through.

While that's going on, make the sauce:
a few Tbsps of balsamic vinegar or sherry
2 or 3 Tbsps of butter (real butter, please, not chemicals in a tub)
a pinch of salt
herbs of your choice (basil, parsley, tarragon, rosemary, whatever you like)
1 shallot, minced

Heat the butter until it sizzles; throw in the shallot, herbs and salt; saute for a few minutes. Finish with a splash of sherry or vinegar.

When the mushrooms are roasted, toss them in the sauce and serve.

My parents used to pick mushrooms when I was little. I've sauteed mushrooms for years and never understood why mine never quite tasted as good as the ones I had growing up. Now I know why - they roasted them. I would never have guessed. These mushrooms may never make it to the sauce - I keep popping one in my mouth every time I walk by. Thanks a TON!!

 

[vraiblonde]

My parents used to pick mushrooms when I was little. I've sauteed mushrooms for years and never understood why mine never quite tasted as good as the ones I had growing up. Now I know why - they roasted them. I would never have guessed. These mushrooms may never make it to the sauce - I keep popping one in my mouth every time I walk by. Thanks a TON!!

Glad you like them - they are ridiculously addictive.

 

[DEEKAYPEE8569]

In a moment of weakness, I bought a couple of really nice looking packages of button mushrooms. I didn't have anything in mind when I bought them other than "I love mushrooms!".


So, not having a steak - and having way too many mushrooms, I am looking for a good recipe to help me use up all of these 'shrooms. A main dish sort of thing - something semi healthy.

How 'bout.....
Sautee them in butter with onion or shallot; add a dash of wherstesessteshishteshire sauce and simmer in a bit of vermouth?

 

[Larry Gude]

How 'bout.....
Sautee them in butter with onion or shallot; add a dash of wherstesessteshishteshire sauce and simmer in a bit of vermouth?

Mushroom-tini???

 

[DEEKAYPEE8569]

Mushroom-tini???

Naw man.....that's gourmet cookin'.

 

[acommondisaster]

How 'bout.....
Sautee them in butter with onion or shallot; add a dash of wherstesessteshishteshire sauce and simmer in a bit of vermouth?

When I sautee them (which I may never do again after trying Vrai's roasted 'shrooms), I add some of that Stubbs barbeque rub. I know it sounds weird, but it gives the mushrooms an amazing flavor. Whenever I serve them, someone asks how I flavored them.

Went with the roasted mushrooms and the chicken/bowtie/parm cheese mushroom thing tonight. Used rosemary/ginger spice blend (Stubbs, again) and added some of the pasta water to deglaze the pan. Very yummy.