What should I do with mushrooms?

Question

I bought mushrooms today on sale, they are fab - round, white,
succulent. What should I do with them? Do you have any recipes, easy to use, and that you tried? Something simple, without too many spices and ingredients, and I am vegetarian. And I am not in to butter, cream, sour cream, mayo and things like this.
Please, no pasting and copying from web sites.

Champignons.

Answer 1

Olive oil, garlic, salt and pepper. Sautee then add spalsh of wine. Mushrooms are like sponges and will soak just about any flavor that you add. That's about as simple as you can get with mushrooms.

Answer 2

Slice the mushrooms and saute in a little olive oil with some onions and garlic. Deglaze the pan with a little wine. Stir in some fresh or dried thyme and some salt and pepper to taste. Let the mixture cool a bit. It should thicken as it cools. Layer the mushroom mixture on a prepared pizza crust or prepared tart shell and top with a little grated gruyere cheese and parmesan cheese if desired. Bake at 350 for 25-30 minutes (until the crust is done). Cut into wedges and enjoy!

Good luck!

Answer 3

I'm going to be boring and suggest you make a stir-fry.

I can also point you to a book with an excellent stuffed mushroom recipe, if you don't mind. "Garden of Vegan" by Sarah Kramer and Tanya Barnard has an excellent recipe for stuffed mushrooms with shredded carrots and zucchini.

Just shred 1 carrot, 1 small zucchini, and the mushroom stems, and saute in olive oil. I forget what spices there are, so if you want, add your own. Fill the mushroom caps, bake at 350 for 20 minutes (I think--I don't have the book with me), and you have a fabulous appetizer.

Answer 4

GARDEN-STUFFED MUSHROOMS
1/2 cup dried, crumbly-style herb seasoning stuffing mix, crushed
1/4 cup butter or margarine, melted
1/4 cup finely chopped carrot
1/4 cup finely chopped green pepper
pinch of pepper
2 tblsp finely chopped onion
16 mushrooms, about 2-inch (5 cm), stems removed
Heat oven to 350 degrees. In small bowl, stir all the ingredients together except mushrooms. Stuff each mushroom cap with 1 tablespoon filling. Place in buttered 13x9-inch baking pan.
Bake for 20 to 25 minutes or until tender.

Microwave Directions:
Prepare mushrooms as directed. Place in buttered 12x8-inch baking dish. Cover and microwave on high, turning dish after half the time, until tender (8 to 9 minutes).

STUFFED MUSHROOMS
1 large tomatoe
1 large yellow onion
several very large mushrooms
garlic (optional)
salt
pepper
olive oil
Wash the mushrooms, cut off the tip of the stems, and remove the stems, (I also peel the outer skin of the mushroom, but some people find this excessive). Chop the mushroom stems into very small bits. Coat the outer poriton of the caps with olive oil. Finely chop onion, garlic, and tomato. Fry onion and garlic in olive oil (just a little bit), until soft. Add mushroom bits, tomato, salt and pepper to taste. Fry until mushroom bits start to soften. Place mixture in mushroom caps, and fry or grill until caps soften. (I prefer grilling, but its a lot more work).

STUFFED MUSHROOMS
Here's a super easy one. Take frozen creamed spinach and fill the mushroom caps. I do this when people drop in and I don't have anything prepared.

STUFFED MUSHROOMS
Take a seasoned box of stuffing mix, or make your own, I like to make Italian seasoned, stuff your mushrooms after washing and patting dry, rub each mushroom with olive oil and fill with your filling, place in an ungresed baking dish, top each one with a fresh whole basil leaf and drizzle with olive oil. Bake in a preheated 350 degree oven fpr 20/30 minutes.

VINEGARETTE MUSHROOMS
8 oz fresh mushrooms
1/4 cup balsamic vinegar
1/4 cup + 2 Tbsp cider vinegar
1/4 cup olive oil
1 small white onion, minced fine
1 tsp oregano
2 tblsp lemon juice
Clean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp
cider vinegar and enough boiling water to cover.
Mix all other ingredients together. Add mushrooms. Refrigerate overnight.

Answer 5

Chop the mushrooms. Stir fry them with capsicum,cabbage and carrot adding chiili pdr n salt to your taste.
For a better taste, 1-2 tsp of desiccated coconut can be added.

All The Best!!!

Answer 6

I like to saute with bell pepper, onion, a little olive oil, salt and pepper. I sometimes add a little soy sauce. I'm not a vegetarian but I love this with a garden salad.

Answer 7

*******STUFFED MUSHROOMS WITH SPINACH (EASY!)
2 pkg. of button mushrooms
1 pkg. Stoeffers frozen spinach souffle
Parmesan cheese
Clean mushrooms, barely defrost the souffle and spoon into mushrooms buttons. Top with Parmesan Cheese.
Bake for 20 minutes until bubbly!
Too easy to be this good!!!!

Answer 8

I would slice them and then sautee them in Olive Oil with garlic and rosemary and then add a bit of Cabernet at the end.

Answer 9

I love them raw or marinate in your favorite vinegrette dressing!

Answer 10

just chop them,fry with a little olive oil.add garlic.white wine and parsley!!!