MUSHROOM APPETIZER IDEAS RECIPES
MUSHROOM APPETIZER RECIPE - FOOD.COM
Super quick and easy. Great little take along to parties, they fly out of the bowl. A lot of butter yes, use them for a celebration, for any reason you want to celebrate LOL
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 30 bites
Number Of Ingredients 3
Steps:
- Saute cleaned mushrooms in butter for 5 minute.
- Sprinkle with one of the Good Seasons mix.
- Simmer, not boil, covered, for 1-1/2 hours.
- Serve with party toothpicks, warm or room temperature.
- Servings determined by size of mushrooms used.
Nutrition Facts : Calories 33.8, FatContent 3.2, SaturatedFatContent 2, CholesterolContent 8.1, SodiumContent 28.5, CarbohydrateContent 1, FiberContent 0.3, SugarContent 0.6, ProteinContent 1
POLENTA BITES WITH WILD MUSHROOMS AND FONTINA RECIPE ...
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms.
Provided by Anna Stockwell
Total Time 1 hour 15 minutes
Cook Time 45 minutes
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
- Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
- Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
- Arrange polenta bites on a platter and serve.
- Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.
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Simple ingredients—in fact you probably have most if not all in your kitchen— are used to create a fantastic, but different appetizer.—Meta West, Abilene, Kansas
From tasteofhome.com
Total Time 55 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 47 calories per serving
From tasteofhome.com
Total Time 55 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 47 calories per serving
- In a large heavy saucepan, bring the broth, milk and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese., Spread into a greased 11x7-in. baking dish. Cool to room temperature, about 30 minutes. Cut polenta into 16 pieces, then cut each diagonally in half to make 32 triangles; place on a greased baking sheet. Bake at 350° for 12-15 minutes or until light golden brown., For mushrooms, saute mushrooms in oil and butter until tender. Add the garlic, thyme, salt and pepper; cook 1 minute longer. Add wine and lemon juice; cook and stir until liquid is almost absorbed., Top each triangle with 1-1/2 teaspoons mushrooms; sprinkle appetizers with cheese. Serve warm.,
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