MUSHROOM CUP RECIPES

EASY MUSHROOM RECIPES - OLIVEMAGAZINE

Easy Mushroom Recipes - olivemagazine image

We use portobello, chestnut, porcini and more mushroom varieties to create fragrant curries, vegetarian burgers, vibrant stir-fries and more

Provided by OLIVEMAGAZINE.COM

MUSHROOM BURGERS RECIPE: HOW TO MAKE IT

Mushroom Burgers Recipe: How to Make It image

Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. —Denise Hollebeke, Penhold, Alberta

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 cups finely chopped fresh mushrooms
2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
4 whole wheat hamburger buns, split
4 lettuce leaves
Optional: Sliced tomatoes and mayonnaise

Steps:

In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.

Nutrition Facts : Calories 330 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 121mg cholesterol, SodiumContent 736mg sodium, CarbohydrateContent 42g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 14g protein. Diabetic Exchanges 3 starch

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This one isn’t designed to be stuffed into a bird, of course – at least not if you want to maintain its vegan credentials – but there’s no reason you can’t. Turkey and mushroom make a fine pair.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 196 calories per serving

1. Peel and finely chop the shallots and garlic, and roughly chop all the fresh mushrooms. Pick the thyme leaves and tear the stale bread into small chunks.
2. Lightly toast the nuts in a dry frying pan, then roughly chop. Pick and roughly chop the parsley.
3. Cover the porcini with 300ml of boiling water and leave aside to rehydrate.
4. Heat the oil in a large, wide pan and add the shallot and garlic. Cook over a medium heat, stirring occasionally, for 5 to 8 minutes or until the shallot is softened but not coloured.
5. Drain the soaked porcini over a bowl, reserving the liquid. Add these and the rest of the mushrooms to the pan along with the bay and thyme leaves and cook until all the mushrooms are well softened. If they release a lot of liquid, pour it onto the diced bread and carry on cooking.
6. When the mushrooms are tender and browned, tip the mixture into a large bowl and leave to cool completely.
7. Preheat the oven to 190ºC/375ºF/gas 5.
8. Once the cooked mushroom mixture has cooled, add the chunks of bread, a good pinch of sea salt and black pepper, the pecans or hazelnuts and about half of the porcini’s reserved soaking liquid (make sure you pour it through a sieve first to stop any grit getting through). Combine well.
9. If the stuffing seems too dry, just add a little more of the reserved porcini liquid.
10. Add most of the parsley and stir it through then tip the stuffing into a lightly greased baking dish of approximately 20cm x 25cm and cover with foil.
11. Place in the oven and bake for 35 minutes, then remove the foil and cook for a further 10 minutes. Scatter over the rest of the chopped parsley before serving.

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Calories 311 calories per serving

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Total Time 43 minutes
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It sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except in this mushroom shepherd's pie. It's a hearty vegetarian dish, and I guarantee you won't miss the meat either. —Glen Warren, Keswick, Ontario
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