ive bought a variety of different mushrooms to try,what shall i cook with them please?

Answer 1

CHICKEN CACCIATORE WITH MUSHROOMS
INGREDIENTS

1.00 tablespoon extra-virgin olive oil
4.00 breast halves (6 to 8 ounces each) boneless, skinless chicken
8.00 ounces (about 2 cups) fresh white mushrooms, sliced 1/4 inch thick
1.00 small garlic clove, crushed through a press
0.00 salt and freshly ground black pepper to taste
0.50 cup dry white wine or apple juice
1.00 can (14-1/2 ounces) Italian-style plum tomatoes with juice
0.33 teaspoon (or 1 teaspoon fresh) dried oregano
2.00 tablespoons chopped, fresh parsley

DIRECTIONS
In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side. Add the garlic and salt and pepper to taste; stir until blended. Transfer the chicken and mushrooms to a side dish. Add the wine to the skillet. Increase the heat to high and boil the wine, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film. Add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula. Return the chicken, mushrooms and any juices to the skillet. Add the dried oregano (if using fresh, add later). Bring to a gentle simmer over medium-low heat, stirring occasionally; cover and cook until the chicken is cooked through, about 8 minutes. Transfer the chicken to a serving platter. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes. Add salt and pepper, to taste. Spoon the tomato sauce over the chicken and serve immediately.
YIELD: 4 Portions

SAVORY CHUCK STEAK AND MUSHROOMS
INGREDIENTS

2.50 lb. (1-1/2 inches thick) boneless chuck steak
2.00 tbs. flour
2.00 tbs. oil
1.00 pkg. (1-3/4 oz.) onion soup mix
1.00 cup water
2.00 tbs. tomato paste
0.50 tsp. coarse ground black pepper
1.00 lb. mushrooms, sliced

DIRECTIONS
Dredge meat with flour. In a large skillet, heat oil. Add meat and brown well on both sides. Stir in remaining ingredients except mushrooms. Cover and simmer 1-1/4 hours. Meanwhile, rinse, pat dry and slice fresh mushrooms (makes about 5 cups); set aside. When meat is almost tender add mushrooms and simmer 15 minutes longer. Slice and serve with pan gravy.
YIELD: 6 Portions

CHICKEN BREASTS WITH MUSHROOMS
INGREDIENTS

3.00 whole Chicken Breasts, split, skinned & boned
2.00 tbs Lemon Juice
1.50 tsp. Dill Weed, crushed, divided
0.25 tsp. Ground White Pepper
1.00 lb. Fresh Mushrooms
5.00 tbs. Butter or Margarine, divided
0.50 cup Onion, finely chopped
2.00 tbs. Vegetable Oil
1.00 cup Water, divided
0.50 cup Dry White Wine or Apple Juice, divided
1.00 large Bay Leaf

DIRECTIONS
Sprinkle chicken breasts with lemon juice, 1 tsp. of the dill and white pepper; set aside. Rinse, pat dry and slice mushrooms (makes about 5 ½ cups). In a large skillet melt 2 T. of the butter. Add mushrooms and onion; sauté until golden, about 5 minutes. Remove from skillet; set aside. Dredge chicken breasts with flour. In the same skillet add remaining 3 T. butter along with oil; heat until hot. Add chicken, brown well on both sides over moderate heat, about 10 to 15 minutes. Pour off excess fat in skillet. Add the reserved mushrooms and onions along with ¾ c. of the water, ¼ c. of the wine and the bay leaf. Cover and simmer until chicken is tender, 10 to 12 minutes. Remove chicken and mushrooms to a serving platter. To skillet add remaining ¼ c. each water and wine along with remaining ½ tsp. dill. Bring to boiling point, stirring to loosen browned particles. Serve over chicken and mushrooms.
YIELD: 6 Portions

heres three recipes hope you enjoy them.

Answer 2

Mushroom medley

Finely dice and saute garlic and onion in olive oil and butter (you can omit the butter if you wish, but tastes divine.)
Sort and prepare your mushrooms.
Saute then for a few minutes and then add plenty of black pepper. No salt. Not yet. Not ever.
Take some mushroom ketchup and put that in the pan - this is why no salt.
Add a little lemon juice, fresh or dried herbs and allow the whole to simmer. Reducing the liquid slightly.
Take a little cornflour or potato flour and mix with a little cold water.
Put that in the mixture and stir constantly. You might want to add some creme fraiche or soured cream to the sauce to make it more luxurious. You could have this on toast or use as a sauce over meat, or a pasta sauce. Very versatile! Enjoy. I am free this evening if you want me to cook it for you!!!

Answer 3

Yummmmm....I love all kinds of mushrooms. And since I'm such a pasta fiend, I will pass along an awesome recipe...

Pasta with Wild Mushrooms
2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup mushroom stock, recipe follows
1 cup heavy cream
Salt
Freshly ground black pepper
1 pound bucatini
Grated Parmesan

In a large stock pot, bring salted water to a boil.

In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the mushroom stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.

Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.

Mushroom Stock:
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces

Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

Enjoy!!!

Answer 4

here is a list of mushrooms that you can eat.
Hedgehog ---these are sweet and mild
Crimini/Cremini--italian
Portobello
Emoki---japanese
Oyster
Angel Trumpet--hybrid of the Oyster
Chanterelles--look like Angel Trumpets
Horn of plenty--look like Chanterelles
Hen of the woods or Chicken of the woods tastes like chicken
Porcini ---known as capes.
Tuffles very exspensive cost $4000 per lb
Morels--french
Shittaki-- smooth texture
Button --small version of a ordinary large mashroom
Kingsize---extra large mushrooms.
these all can be cooked with a splash of olive oil in a wok or frying pan for 5 minutes. the kingsize ones in the oven witth a drizzle of melted unsalted melted butter until cooked on 220c do not peel them just wash them throughly.

Answer 5

i like to get some boneless, skinless chicken breast and fry it in the pan. while the chicken is cooking you can cut up your mushrooms and sautee them in a pan with a little butter. after your chicken is done put some colby jack cheese on it and add some of the mushrooms on top put the lid on the pan so the cheese melts and it is so good. if you have some thick chicken breast i would slice it in half before you cook it.

Answer 6

yah i dont like mushrooms either :P yuckk! but Rachel Ray has some ahhmazhing recipes just go to her site http://www.RachelRay.com she uses all sorts of mushrooms and one time on her tv show she made a mushroom dinner with pretty much all mushrooms but for someone who desipes them (me) it looked pretty tasty! ;)
search "mushroom dinners" or just "mushrooms"

Answer 7

fry in butter with garlic till nicely browned(up2 your personal taste) turn up the heat then add a splash of balsamic vinegar, brandy or wine, allow to bubble abit, add cream(optional) and some chopped parsley, salt and pepper. serve on thick hot toast.

Answer 8

Save out a few of each kind and make homemade cream of mushroom soup.

Here is a link to one recipe...

http://allrecipes.com/Recipe/Cream-of-Mushroom-Soup-I/Detail.aspx

Bert

Answer 9

fry quickly in a Little melted butter and garlic. Have with fresh toasted bread muffin. Yummy!!

Answer 10

Got to be a mushroom risotto!

Answer 11

Steak and mushroom kabobs, or shrimp and mushroom kabobs...or salisbury steak with mushrooms and pearl onions, or deep fried mushrooms with dipping sauces. Ummmmmmmmm!