I love mushrooms any one got some good ideas??

Question

I like mushrooms fried with Basil and balsamic vinegar and a touch of tomato puree on toast but would like some new ideas tnks

Answer 1

Cook mushrooms in a cream and cracked pepper sauce..

herbs.. garlic..

Answer 2

GARLIC MUSHROOM KEBABS


75ml (5 tablesp) grapeseed oil
45ml (3 tablesp) balsamic vinegar
3 cloves garlic, finely chopped
120g pack shiitake mushrooms
12 brown/chestnut mushrooms
12 large closed cup mushrooms, halved

Mix oil, vinegar and garlic together in a large bowl. Add mushrooms and stir gently to thoroughly coat mushrooms. Leave to marinate for at least two hours. Thread mushrooms onto skewers. Cook on a barbecue or under the grill for about five minutes, turning regularly, and brushing with any remaining marinade.

Makes 8 kebabs

Answer 3

Mushroom pate is amazing and really easy to make!

Mushroom Pate

8 oz diced mushrooms
1 large onion chopped
2 tbsp olive oil
4 oz of butter (2 x 2oz)
3 large garlic cloves
2oz bread crumbs
5oz cottage cheese
1/4 tsp dried chili flakes
pinch of nutmeg

Heat oil and butter in a pan

Fry the onions until softened then add mushrooms, garlic, chili flakes and nutmeg.

Cook for a few mins then reduce heat and pop on the pan lid and cook for 15 mins or so. Stir in the next 2oz of butter.

Allow mixture to cool slightly then pop into a food processor together with the bread crumbs and cottage cheese.

Whizz together until smooth.

Put in a dish and allow to cool before putting in the fridge for 2-3 hours to firm up.

Answer 4

MARINATED MUSHROOMS

Combine in a glass or stoneware bowl:

1 lb mushrooms, cleaned
1 tablespoon chopped chives or scallions


In a small bowl, combine:

2 tablespoons red wine vinegar or cider vinegar
5 tablespoons extra virgin olive oil
1 teaspoon Creole or coarse German mustard
1/2 teaspoon salt
4-5 drops of Tabasco
1 tablespoon fresh basil, minced
1 teaspoon dried parsley
1/2 teaspoon dried oregano
2 cloves garlic, pressed
pinch red pepper flakes

Whisk together ingredients for dressing; pour over the mushrooms and marinate for one hour, turning occasionally.
Serve at room temperature. Keeps well in refrigerator.

Answer 5

i love this one.


Ingredients
4 large flat portobello mushrooms
salt and freshly ground black pepper
2 tbsp olive oil
50g/2oz pack sliced chorizo sausage
1 small onion, finely chopped
1 clove of garlic, crushed
225g/8oz small cup mushrooms, sliced
1 tbsp chopped flat leaf parsley
4 eggs
flat leaf parsley salad, to serve

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Wipe the mushrooms and remove the stalks. Season with salt and freshly ground black pepper. Place in a roasting tin or on a baking sheet and drizzle with 25ml/1½ tablespoons of the olive oil. Bake for 15 to 20 minutes or until becoming soft.
3. Meanwhile, heat the remaining olive oil in a pan and fry the chorizo until golden. Add the onion and garlic and cook for 5 minutes or until beginning to soften. Add the sliced mushrooms and the stalks and cook until the mushrooms are tender and pan is quite dry - about 10 minutes. Season with salt and pepper and add the chopped parsley.
4. Poach the eggs in simmering water.
5. Divide the cooked mushroom mixture between the roasted portabello mushrooms.
6. Now lay on the freshly cooked poached egg and serve with flat leaf parsley salad.

Answer 6

Stuff Chicken breasts with sauteed mushrooms and Ricotta Cheese. Awesome!! you can also change it up and add some spinach. Or you can try an Alfredo Pasta with a white cream sauce and Mushrooms. Or a Mushroom Burger. I love Mushrooms so Im using them all the time. Just change it up, they pretty much go with anything.

Answer 7

This is really easy and really good. Don't let the simplicity fool you.

Slice portabellos into strips and marinate for a bit in Italian dressing. Then saute until soft in a bit of olive oil. So good!

You can top chicken or steak with this or just eat as is. That is what I do.

Answer 8

Not a new way to make them,,,I just saute them with a butter, garlic and a little salt and pepper.....can't beat that,,,,taste like steak,,if you have really good ones...but the twist I made the other day was fix them with our scrambled eggs for breakfast...I just served them along side the eggs,,,not mixed in,,,,my DH looked at me like I was nuts,,,took a bite....and as they say,,,,,ate the whole thing......so you can have mushrooms for breakfast even if you are married to a man who insists the only thing served with eggs should be sausage and grits.....

Answer 9

stuffed mushrooms
/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.


mushroom frittata
1 tablespoon olive oil
2 cups chopped smoked sausage
2 cups sliced wild mushrooms
2 teaspoons minced garlic
1 tablespoon minced fresh sage
8 eggs
1/4 cup heavy cream
1 teaspoon freshly ground black pepper
1 teaspoon Essence, recipe follows
1/2 teaspoon salt

Preheat broiler.
Heat the oil in 10-inch nonstick, ovenproof skillet. Add sausage and saute until it begins to brown, about 3 minutes. Add mushrooms and saute until golden, about 3 more minutes. Stir in garlic and sage and cook another 30 seconds.

In a blender combine the eggs with the heavy cream, pepper, Essence and salt and process briefly until frothy. Pour the egg mixture into skillet and cook, undisturbed, until the sides and bottom are set but center is loose, about 4 minutes.

Place under broiler and cook until mixture is just set on top and cooked through, about 3 to 4 minutes. Cool 2 minutes, invert onto plate and serve.

Answer 10

To late for this year,but next year try to find some Parasol Mushrooms (closed) and add butter and garlic and roast for around 15 mins. Heaven.

Answer 11

Broil portobella mushrooms (gill side up) topped with olive oil, roasted red peppers, sauteed garlic and a piece of provolone cheese. If you are a meat eater, add a grilled piece of chicken before topping with peppers and cheese. I make this all the time and its delicious.