MUSHROOM HERB RECIPES

Name: Sauteed Mushrooms with Herbs
Prep time: 20 min
Total time: 20 min
Ingredients: 3 tablespoons extra-virgin olive oil; 12 ounces cremini mushrooms, stems trimmed; Coarse salt and freshly ground pepper; 2 garlic cloves, thinly sliced; 1 tablespoon unsalted butter; 2 teaspoons thyme leaves; 1/3 cup dry white wine; Garnish: 1 tablespoon coarsely chopped fresh flat-leaf parsley

SAUTEED MUSHROOMS WITH HERBS RECIPE | MARTHA STEWART

Sauteed Mushrooms with Herbs Recipe | Martha Stewart image

The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, stems trimmed
Coarse salt and freshly ground pepper
2 garlic cloves, thinly sliced
1 tablespoon unsalted butter
2 teaspoons thyme leaves
1/3 cup dry white wine
Garnish: 1 tablespoon coarsely chopped fresh flat-leaf parsley

Steps:

Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.

HERB-ROASTED MUSHROOMS RECIPE: HOW TO MAKE IT

Herb-Roasted Mushrooms Recipe: How to Make It image

My husband grows herbs, and we use whatever’s in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. — Jennifer Larison, Tucson, Arizona

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 pound medium fresh mushrooms
1/2 pound baby portobello mushrooms
5 ounces fresh shiitake mushrooms, stems removed
2 tablespoons olive oil
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar

Steps:

Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.

Nutrition Facts : Calories 104 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 154mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 fat

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Flavorful herbs and spices, red wine vinegar, shallots, and mushrooms give these plain chicken breasts rich flavor. A veggie side completes this paleo meal. If you don't care to use the red wine vinegar, you can use 1/3 cup of chicken broth.
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Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper and drizzle with 1/2 teaspoon olive oil. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned. While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with 1/2 teaspoon olive oil. Add mushrooms and shallots to pan. Cook 1 minute, stirring constantly. Stir in sherry and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.

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Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.

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MUSHROOM & HERB CHICKEN RECIPE: HOW TO MAKE IT

My easy skillet dish is a comfort food classic. It's also delicious with rice instead of noodles. No one will guess they're eating healthy with this one. —Betsy King, Duluth, Minnesota
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SAUTEED MUSHROOMS WITH HERBS RECIPE | MARTHA STEWART

The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.
From marthastewart.com
Reviews 3.6
Total Time 20 minutes
Category Gluten-Free Recipes

Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.

See details

HERB-ROASTED MUSHROOMS RECIPE: HOW TO MAKE IT

My husband grows herbs, and we use whatever’s in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. — Jennifer Larison, Tucson, Arizona
From tasteofhome.com
Reviews 2.5
Total Time 30 minutes
Category Side Dishes
Calories 104 calories per serving

Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.

See details

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Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper and drizzle with 1/2 teaspoon olive oil. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned. While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with 1/2 teaspoon olive oil. Add mushrooms and shallots to pan. Cook 1 minute, stirring constantly. Stir in sherry and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.

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