anyone have a good garlic mushroom recipe?

Answer 1

Garlicky Portobello Mushrooms

Great on a steak or as a side dish.

Makes 4 servings

Ingredients:

4 each sliced Portobello mushrooms
4 tablespoons extra virgin olive oil
6 cloves of garlic, sliced thinly
2 tablespoons fresh parsley, chopped
sea salt and freshly ground pepper

Preparation:

Sauté the mushrooms in olive oil until browned on one side, turn and add the garlic, salt and pepper. Sauté for another 2 minutes, add the parsley and cover the pan.

Turn off the heat and serve immediately.

Answer 2

I have some in my fridge. This is what I did with them.

Sliced mushrooms - brown cap, chestnuts are best for flavour
Butter/olive oil, or a mixture of the two.
Garlic crushed - depending on how strong u like it.
Salt and freshly ground black pepper.
A splash of mushroom ketchup.

Slice the mushrooms and saute for a few minutes in the oil/butter.

Add garlic and stir round well.

Add pepper and stir well.

Add mushroom ketchup and let cook until the ketchup has well soaked in and evaporated.

Test for saltiness.

You could do this with whole portabello mushrooms. Just brush the whole with olive oil. Grill cap side first, turn over, add garlic etc and you will have garlic mushrooms portobella.

Answer 3

BAKED GARLIC MUSHROOMS

12 large mushrooms
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 cup coarse dry bread crumbs, preferably from italian bread
2 garlic cloves (minced with a garlic press)
1/2 teaspoon fresh thyme, (1/4 tsp dried)
1/8 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper

Preheat oven to 400.
Wipe mushrooms clean with a damp paper towel. Cut lengthwise through the stems into 1/4 inch thick slices.

Lightly spray or wipe a baking dish with about 1 tsp of the olive oil.

Heat the remaining olive oil and butter in a medium skillet. Add the bread crumbs and cook over medium heat, stirring until the crumbs are coated and begin to brown, about 5 minutes. Stir in the garlic, thyme, salt, paprika and pepper.

Stir over medium heat until the garlic is translucent, 1 to 2 minutes.

Sprinkle the crumb mixture evenly over the mushrooms.

Bake 25 minutes, or until the mushrooms are tender.

Serve hot or at room temperature.

Answer 4

Try the following

Garlic mushrooms
1 tbsp olive oil
25g/1oz unsalted butter
1 clove garlic, finely chopped
frac12;onion, finely chopped
100g/3½oz chestnut mushrooms
salt and freshly ground black pepper

Heat the oil and butter in a saucepan over a medium heat. Add the garlic and onion and fry until soft. Add the mushrooms and cook until soft, then season, to taste, with salt and freshly ground black pepper. To serve, arrange the mushrooms onto the middle of a serving plate.

or Garlic mushrooms with yoghurt sauce
450g/16oz chestnut mushrooms, washed (cut any large ones into halves)
4 tbsp chopped flatleaf parsley
6 large garlic cloves, crushed
½ lemon, juice only
1 tsp cornflour
250g/9oz Greek yoghurt
25g/1oz butter
freshly ground black pepper

Method
1. Place the mushrooms into a large bowl, cover with a plate and place into the microwave. Cook on high in the microwave for two minutes. Stir the mushrooms and resume cooking for another two minutes. Remove from the microwave and drain off all excess liquid from the mushrooms.
2. Add the parsley, garlic and lemon juice and stir. Cover again and return to the microwave to cook on high for a further two minutes.
3. Place the cornflour and yoghurt into a clean bowl and mix well.
4. Add to the mushroom mixture, along with the butter and pepper, stirring gently.
5. Cook uncovered in the microwave for two more minutes, stopping to stir halfway through.
6. Serve straightaway in bowls with warm crusty bread

or Garlic mushroom crumble
3 tbsp olive oil
1-2 garlic cloves, crushed
8 mushrooms, sliced
salt and freshly ground black pepper, to taste
200g/7oz breadcrumbs
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat a frying pan over a medium heat, and add one tablespoon of olive oil.
3. When the oil is warm, add the garlic and the mushrooms. Place a lid on the pan, and gently sweat for five minutes.
4. While the mushrooms are cooking, prepare the crumble.
5. Mix the breadcrumbs with the chopped parsley and basil.
6. Add the remaining olive oil, and mix well.
7. Pour the cooked mushrooms into a gratin dish, spoon the crumble mix over the top, and then place the dish into the hot oven for 10 minutes, or until golden in colour.
8. Remove from the oven, and serve.

Answer 5

GARLIC MUSHROOMS

32 lg. fresh mushrooms
1/2 c. olive or vegetable oil
2 cloves garlic, minced

Remove stems from mushrooms; reserve caps. In bowl, combine olive oil and garlic; add mushroom caps. Gently toss to coat. Remove mushrooms with slotted spoon; place mushroom caps on piece of heavy-duty foil. Seal edges tightly. Grill at side of roast 10-15 minutes or until tender.

Answer 6

Quick, easy and tasty:
melt some butter and oil in a saucepan, add finely chopped garlice clove and chopped parsley. Chop some mushrooms and add to the pan. Allow the mushrooms to soften, add more butter if required and salt and pepper if you like. Tastes great!

Answer 7

Chopped garlic, mix with butter & mixed herbs.
Remove stalks spread with mixture & grill.
You could add some bread crumbs & cook mushrooms in oven.
Or just chop mushrooms & fry with garlic in butter.Lots of crispy bread to serve