Know any good mushroom recipes?

Answer 1

MUSHROOM RICE
Can be prepared in 45 minutes or less.
1/2 cup long-grain rice
1 cup water
1/2 teaspoon salt
1/2 pound mushrooms
2 scallions
1 tablespoon unsalted butter
1/4 cup dry white wine



In a 1 1/2-quart heavy saucepan bring rice and water with salt to a boil. Stir rice once and cook, covered, over moderately low heat 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes.
While rice is cooking, cut mushrooms into 1/4-inch-thick slices and chop scallions. In a skillet heat butter over moderately high heat until foam subsides and sauté mushrooms with salt to taste until golden and any liquid mushrooms give off is evaporated. Add wine and simmer, stirring occasionally, until wine is evaporated.

Fluff rice with a fork and stir in mushrooms and scallions.

Serves 2.

Bacon Mushroom Chicken

2 tablespoons butter, melted
2 bone-in chicken breast halves (or 4 boneless, skinless chicken breasts)
1 teaspoon seasoning salt
1 clove garlic, crushed
2 slices thick bacon
1/2 cup mushrooms (or more)
1/4 cup heavy cream

Preheat oven to 350.
Pour melted butter into a 9x13-in baking dish.
Add chicken, skin side down, sprinkle with seasoning salt and garlic.
Turn chicken over, season and lay bacon strips on top.
(If using 4 breast halves, cut bacon pieces in half.) Sprinkle with mushrooms.
Bake in the preheated oven for 45-60 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken, bacon and mushrooms to a platter and keep warm.
Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened.
Pour sauce over chicken and serve warm.

Makes 4 servings


Portabello Mushroom Soup

4 tablespoons unsalted butter
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1 large onion, chopped
3 large portabello mushrooms, dark gills scraped out, mushrooms chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme leaves
1 bay leaf
6 cups low sodium chicken broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 cup heavy cream
1/4 cup chopped fresh parsley


Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
Simmer, partially covered, for about 10 minutes.
Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
Return the pureed soup to the pan and add the cream.
Cook over low heat until just heated through, but do not boil.
Adjust seasonings if necessary, and serve garnished with parsley.

8 servings

Answer 2

Mushroom Ragout with Lardons and Roasted Garlic
Yield: 6

Preheat the oven to 320 degrees Fahrenheit
Ingredients:
For the Mushroom Ragout with Lardons and Roasted Garlic

* 1 kg. mixed mushrooms, including some of the following: button, shitake, oyster, chanterelle and crêpes
* 6 oz bacon, cut into lardons
* 1 oz butter
* 1 heads garlic, roasted
* 2 tbsp olive oil
* 1 1/2 cups creme fraiche
* 1/2 cup parsley, chopped
* salt and pepper
* 6 x large whole Portobello mushroom caps


Directions:
For the Mushroom Ragout with Lardons and Roasted Garlic

1. Place a whole head of garlic on a baking tray in the oven and leave to roast for at least 30 minutes. Meanwhile, clean and prepare the mushrooms. Remove dirt with a mushroom brush and cut off the woody stems. Cut the button mushrooms into halves or quarters depending on their size and break the other mushrooms apart into bite-sized pieces.
2. Fry the lardons in a pan. Once crispy and the fat has rendered, remove them and set aside. Fry the mushrooms, starting with the densest ones that take longer to cook first, and cook them for a couple of minutes, tossing all the time. If you need more fat, add a small knob of butter. Put the Portobello cap on the hot grill.
3. Remove the garlic head from the oven and chop off the top with a pair of scissors. Squeeze the roasted garlic into the pan with the mushrooms. Add the crème fraiche and chopped parsley. Stir well and serve in a grilled Portobello mushroom or in potato baskets.

Answer 3

mushroom caps
fresh breadcrumbs (not dry)
finely diced onion or shallot
stems from mushroom caps finely chopped
butter
parm cheese
dried or fresh thyme
white cooking wine

Brush the tops of your mushroom caps with melted butter or olive oil...place the mushrooms gill side up in a baking dish. Preheat your oven to 350. Saute in about 4 tablespoons of butter your shallot, mushroom stems, and thyme leaves. When things are just getting tender add a tablespoon of white cooking wine. Let the wine steam off a bit and remove the pan fromt he heat. Add breadcrumbs and black pepper. Fill your mushrooms with this mixture and sprinkle parm cheese on top of that. Bake until mushrooms start to release their juices and are tender.

I use this recipe often...there are no exact measurements. Eye-balling ingredients makes everything more fun. You are a smart girl and will know how much of everything to use by taste. Good luck.

Answer 4

CRAB STUFFED MUSHROOM CAPS

24 large mushrooms
1/4 cup extra virgin olive oil
minced garlic
any flavor Philadelphia (whipped) cream cheese
1 can crab meat
Parmesan cheese
6 tablespoons butter

Remove stems from the mushrooms. Carefully trim the mushroom cap back to expose the spore area. Do this at an angle so that the cap can hold more mixture.
In a bowl, combine the container of whipped cream cheese, three tablespoons of Parmesan cheese and the crab meat. Fold the mixture over until thoroughly combined.
Pour 1/2 teaspoon of extra virgin olive oil into each mushroom cap. Add a sprinkle of minced garlic into the oil. Add one tablespoon of crab mixture into each mushroom cap. Put the mushroom caps into a foil container.
Slice the butter into cubes and add them to the bottom of the container. Sprinkle minced garlic over butter.
Cover the container with foil and bake at 350°F for 45 minutes. Switch the oven to broil and remove the foil during the last 5 minutes of cook time.

Answer 5

Mushroom Duxelles

1 tbsp. unsalted butter
2 tbsp. minced shallots
1/2 tsp. minced garlic
10 oz. button mushrooms, wiped clean, stemmed and finely chopped
1/4 tsp. salt
1/8 tsp. ground white pepper
2 1/2 tbsp. dry white wine

Melt the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds.

Add the mushrooms, salt and pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes.

Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using. Serve immediately.
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Mushroom Paprikash

1 pound med mushrooms, sliced
1/4 cup butter
1 tsp lemon juice
2 tbl minced onion
1 tsp flour
1/2 tsp salt
1 tsp paprika
Dash Cayenne pepper
1 cup sour cream

Saute shrooms in butter and lemon juice 5-6 minutes. Combine onion, flour, salt, paprika and cayenne. Add to shrooms. Cook and stir 1 minute. Add sour cream. Heat but do not boil.
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Mushrooms with Shallots in a Balsamic Reduction
2-3 servings

4 large shallots
2 tablespoons butter
10 crimini mushrooms
1 tablespoon brown sugar
1 tablespoon dried thyme
3 tablespoons balsamic vinegar
salt and pepper

Quarter the shallots. Halve the mushrooms. Saute the shallots in the butter for three minutes. Add the mushrooms and brown sugar, stirring for one minute.

Add the thyme, salt and pepper and the balsamic vinegar. Allow to boil vigorously for 4 minutes. Serve warm or at room temperature.

Answer 6

Risotto (Risotto al Funghi)

For the mushrooms:

2 tablespoons dry porcini mushrooms
1/4 cup story hot chicken stock
6 ounces fresh wild mushrooms, (porcini, shiitake, chanterelles)
1 tablespoons olive oil
1/4 teaspoons salt
For the rice:
1 1/2 tablespoons olive oil
1/2 cup minced onions
1 shallot minced
1 cup Arborio rice
1/2 cup dry white wine
About 3 cups good chicken broth, simmering
Salt to taste
About 2 tablespoons butter cut into pieces
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper

To prepare the mushrooms: Can be done ahead of time

Rinse the dry porcini mushrooms to remove any dirt. Place mushrooms in a small bowl along with the hot chicken broth and let stand for 20 minutes.

Meanwhile trim and discard the woody areas of wild mushrooms, wash, and pat dry on paper towel. Cut the mushrooms into 1/2-inch lengthwise slices.

In a medium skillet over high heat, film the bottom with oil. When the oil smokes, toss the wild mushrooms with salt, shaking the pan constantly, to evaporate the moisture and intensify the flavor, about 5 minutes. Set aside.

In a heavy bottom, medium saucepan over high heat, film the bottom with olive oil. Add onions and sauté, stirring often until they are translucent, about 2 minutes. Add the shallots and sauté for about 1 minute. Reduce the heat to moderately high, stir the rice into the onion mixture and toast it by stirring rather slowly and constantly until the grains turn golden, feel loose and dry; "They will click softly in the pan." At once, add the wine, raise the heat to high and broil it down. When the rice is almost dry, ladle in enough hot broth to barely cover the rice. Regulate the heat so the broth just simmers. Constantly and slowly keep stirring from now on.

Continue adding chicken broth as the rice absorbs it and after the rice has been cooking for about 8 minutes stir in the sautéed wild mushrooms. Ladle about 1/4 cup of broth into the sauté pan to deglaze it and pour the liquid into the risotto. Keep stirring the risotto. Remove the soaked porcini and squeeze their juices back into the bowl. Chop the soaked mushrooms and stir them into the risotto. Strain out any sand and sediment at the bottom of the bow, then pour the soaking juices into the risotto.
When the grains have doubled in size and are suspended in a creamy liquid and rice is just tender - al dente, remove the risotto from the heat. Stir in the butter and half of the cheese with a wooden spoon; season with pepper to taste. Immediately transfer the risotto to warmed soup plates, sprinkle with Parmesan cheese and serve at once. Pass remaining cheese at the table.

Answer 7

Quick Stuffed Mushrooms

Remove stems and dice half of them with onion and crab meat (or the imitation crab if you can't get the real stuff); add bread crumbs, dijon mustard and mayo. Stuff this paste into the mushroom caps, sprinkle with paprika and parmesean cheese. Either bake them at 350 for 12 minutes or microwave them for about 5 minutes. They are done when the 'shrooms get a little juicy.

Bon Appitite!

Answer 8

Large flat mushrooms, remove stalk and top with chopped smoked bacon and crumbled blue cheese. Drizzle with olive oil. Bake in a hot oven for 10 mins or until cooked. Absolutely delicious served with garlic bread and salad and a good bottle of red wine.

Answer 9

This is one of my favorite recipes with mushrooms in it:

Pizza Meatloaf
1-8oz. pkg. of shredded Mozzerella cheese,
10 pepperoni slices,
2lbs. ground beef,
2 eggs,
1 tsp. salt and 1/2 tsp. of pepper
1/2 cup of each chopped: onion, green pepper,
mushrooms, black olives,
1-10.5 oz. can of pizza sauce
1 cup crushed saltine crackers
reserve 1/2 cup of cheese and 5 slices of pepperoni. Mix together the remaining ingredients. Firmly press mixture into a 18X12 pan. Cook for 1 hour. Put reserved cheese and pepperoni on top and bake for 15 mins. more. Hope you enjoy!!!!

Answer 10

I like to make stuffed mushrooms......

1 container of Large Button Mushrooms
1 Big bag frozen lobster bits
1 box Land O Lakes butter (I prefer with salt)you can use what ever butter you like also.
1 bag shredded mozzarella cheese
garlic salt
parsley
rinse mushrooms then
twist stems off mushrooms, place in casserole pan, put frozen lobster squares inside mushroom,(you may have to cut some of the squares in half to fit), put slices of butter all oover the top of your mushrooms and bake until done (usually about 10-20 min.), when done take out and add as much cheese as you desire, sprinkle with some garlic salt and parsley (that is optional)put back in oven and let cheese melt.

Everyone loves them in my family when we all get together.
plus its quick and easy......and Delicious