MUSHROOM LIGHTS RECIPES
LIGHT MUSHROOM CASSEROLE RECIPE - FOOD.COM
A big chain grocery store use to have a rack of "please take one" recipe cards....this is one of them.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 2 litre casserole, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and lightly grease a 2 litre casserole dish.
- In a small bowl, combine Parm., breadcrumbs, parsely, thyme, garlic, salt & pepper.
- Place mushrooms in casserole and sprinkle with breadcrumb mix, then drizzle with olive oil.
- Bake uncovered until mushrooms are golden about 15-20 min.'s.
- Serve hot -- enjoy!
Nutrition Facts : Calories 130, FatContent 4.8, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 115.5, CarbohydrateContent 16.9, FiberContent 2.7, SugarContent 4, ProteinContent 7.9
LIGHT MUSHROOM SOUP RECIPE - NYT COOKING
Provided by Barbara Kafka
Total Time 16 minutes
Yield 4 cups
Number Of Ingredients 13
Steps:
- In a 2 1/2-quart souffle dish, melt butter, uncovered at 100 percent power for 1 minute 15 seconds. Meanwhile, finely chop mushrooms in food processor. Add to melted butter, with scallions and celery leaves. Stir to coat with butter. Cook, uncovered, at 100 percent power for 3 minutes or until mushrooms look limp.
- Dissolve cornstarch in chicken broth. Add chicken broth mixture, cream, cumin, dill seed and dried boletus, if used, to mushrooms. Cover tightly with polyvinyl plastic wrap. Cook at 100 percent power for 6 minutes. Pierce plastic to release steam. Season with salt, lemon juice and hot pepper sauce. Serve hot.
Nutrition Facts : @context http//schema.org, Calories 206, UnsaturatedFatContent 6 grams, CarbohydrateContent 7 grams, FatContent 19 grams, FiberContent 0 grams, ProteinContent 4 grams, SaturatedFatContent 11 grams, SodiumContent 388 milligrams, SugarContent 3 grams, TransFatContent 0 grams
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- Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; sauté 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.
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