MUSHROOM STEM RECIPE RECIPES
MUSHROOM STEM DUXELLES-STUFFED SOLE | RECIPES | WW USA
The intensely flavored and rich mushroom mixture is a wonderful contrast to the lean white fish. Duxelles are a mixture of finely chopped mushrooms, shallots or onions, herbs, and black pepper sautéed in butter until it becomes a paste. You’ll need about 2 pounds of mushrooms to yield 8 ounces of mushroom stems. The food processor makes quick work of chopped the mushrooms, but you can certainly do it by hand if you like. If you can’t find sole, you can substitute tilapia or flounder. Serve this stuffed fish with simple sautéed spinach and over rice or quinoa to soak up the pan sauce. Garnish with chopped fresh parsley, chives, or dill.
Provided by WEIGHTWATCHERS.COM
Total Time 80 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Coat a medium baking dish with cooking spray.
- Pulse mushroom stems in food processor until finely chopped (or chop very finely by hand).
- Melt 2 tsp butter in a nonstick skillet over medium-high heat. Add shallot; cook, stirring until tender, 2 minutes. Add garlic; cook, stirring, until just fragrant. Add mushroom stems and pinch salt; sauté until nearly dry, 8-10 minutes. Stir in 1/4 cup wine; cook until almost evaporated. Stir in thyme, kosher salt and pepper; transfer to a shallow dish and allow to cool.
- Arrange fish fillets, skin sides up, on a work surface. Spoon about 2 Tbsp mushroom mixture in an even layer over each fillet. Roll up fish from short end to make little bundles; transfer, seam side down, to prepared baking dish.
- Drizzle remaining 1 Tbsp wine over fish; dot each with 1/2 tsp butter. Cover loosely with foil; bake until fish is just cooked through, 12 to 14 minutes.
- Serving size: 1 stuffed fillet
Nutrition Facts : Calories 49 kcal
SAUTEED HONEY MUSHROOMS AND THEIR STEMS RECIPE - FORAGER CHEF
Provided by Alan Bergo
Categories Appetizer
Prep Time 15 minutes
Cook Time 10 minutes
Number Of Ingredients 4
Steps:
- Trim the caps from the honey mushrooms and peel the stems. Heat a pan with oil until lightly smoking and add the mushroom caps, cook the caps for 3 minutes on high heat until lightly colored, then add the stems and saute for another 3 minutes.
- Continue cooking the mushrooms until they are well colored and thoroughly cooked. When the mushrooms are golden and caramelized, add the butter, and season with salt and pepper to taste. Remove the mushrooms to paper towels to drain excess oil, then serve immediately.
More about "mushroom stem recipe recipes"
CHOPPED MUSHROOM STEMS AND SCALLOP CHOWDER RECIPE - FOOD.COM
Here's what to do with all of those mushroom stems left over when you make a dish that uses only the mushroom caps. Chop the stems medium fine. Not too big but not finely minced either. You can make this with chopped whole mushrooms too.
From food.com
Reviews 4.0
Total Time 25 minutes
Calories 302.9 per serving
From food.com
Reviews 4.0
Total Time 25 minutes
Calories 302.9 per serving
- Ladle into bowls and serve with a crusty bread and a green salad.
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THE BEST STUFFED MUSHROOM RECIPE | FOODTALK
From foodtalkdaily.com
Total Time 35 minutes
Total Time 35 minutes
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SHEET-PAN MUSHROOM PARMIGIANA RECIPE - NYT COOKING
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you’re serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables.
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From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
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MUSHROOM SEASON RECIPES - MSMARMITELOVER.COM
This pie was originally created for my book V is for Vegan (Quadrille) but feel free to use non-vegan products.
From msmarmitelover.com
Category Main Course, vegan main course
Cuisine British
From msmarmitelover.com
Category Main Course, vegan main course
Cuisine British
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HOW TO COOK WITH MUSHROOM STEMS - SO DELICIOUS
Nov 05, 2018 · The stems add a rich color and umami flavors to the liquid. 3. In omelets. Resist the temptation of using only the beautiful caps of the mushrooms when making an omelet. Instead of throwing the stems, use the whole mushroom, tip to end. Slice the stems thinly and add them to your omelets. Also, you can use them in frittatas or quiches.
From sodelicious.recipes
From sodelicious.recipes
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15 EASY WAYS TO USE MUSHROOM STEMS - FOODPRINT
Dec 09, 2019 · Method. Heat the oven to 400°F and position 2 racks toward the center with a few inches in between them. Line 2 rimmed baking sheets with foil and smear each with 1 tablespoon oil. Remove the stems from the mushrooms and save them for another use (like stock, opposite).
From foodprint.org
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MUSHROOM STEMS RECIPES | SPARKRECIPES - SPARKPEOPLE
Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
From recipes.sparkpeople.com
From recipes.sparkpeople.com
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WHAT ARE SOME RECIPES FOR MUSHROOM STEMS? - QUORA
Mushroom mixture: Slice and dice stems and/or whole mushrooms. Sauté them in garlic oil until all liquid is released and evaporated. Add chicken broth and half of the sherry. Cook until liquid is reduced by about 3/4. Add remaining sherry and cook until all liquid is mostly evaporated. Lower heat.
From quora.com
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A CLEVER USE FOR MUSHROOM STEMS - KITCHN
Jul 16, 2015 · A Clever Use for Mushroom Stems. by Faith Durand. published Jul 16, 2015. Save Comments. (Image credit: Erin Alderson) There are so many scraps and trimmings that shouldn’t be thrown out; there a hundred ways to put leftover bits to smart, frugal use. Here’s one more tip from a reader on mushroom stems — which so often get discarded!
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MUSHROOM APPETIZER RECIPES
This recipe only takes about 10 minutes to prep and 20 minutes to bake, so you can be ready to serve …. Rating: 4.6/5 (8) 1. Preheat your oven to 350 F (180 C). 2. Remove the thick stems from the mushrooms, then chop the stems roughly. 3. Place the mushrooms caps into a baking dish. 4.
From share-recipes.net
From share-recipes.net
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MUSHROOM APPETIZER RECIPES
This recipe only takes about 10 minutes to prep and 20 minutes to bake, so you can be ready to serve …. Rating: 4.6/5 (8) 1. Preheat your oven to 350 F (180 C). 2. Remove the thick stems from the mushrooms, then chop the stems roughly. 3. Place the mushrooms caps into a baking dish. 4.
From share-recipes.net
From share-recipes.net
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STUFFED MUSHROOMS RECIPE - THE COOKING FOODIE
Dec 08, 2021 · Chop the stems and set aside. In a medium size pan, heat olive oil. Add chopped onion and sauce until golden, crushed garlic and cook for 1 minute. Add chopped mushroom stems and sauce for 4-5 minutes. Season with salt, pepper and thyme. Add tomato sauce and cook for 2-3 minutes. Remove from heat, add chopped parsley, cheese and stir well.
From thecookingfoodie.com
From thecookingfoodie.com
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STUFFED MUSHROOM RECIPE {EASY CLASSIC} - COOKS PANTRY
Dec 05, 2019 · 1 Preheat oven to 375°F (190°C). 2 Make filling: Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4 to 5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.
From cookspantry.org
From cookspantry.org
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Feb 11, 2021 · This recipe features king oyster mushrooms where the stem is cut into discs, then those discs are cut in the middle “S”-shaped producing 2 shrimps per discs. They are then dipped in a spicy breadcrumbs mix and baked in the oven until crispy. Perfect finger food or addition to salads, sandwiches or other dishes.
From mypureplants.com
From mypureplants.com
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VEGAN STUFFED MUSHROOMS - PLANT BASED ON A BUDGET
Sep 25, 2012 · Put the pan with the mushroom stems on the stove, and turn the heat to medium-low. Put the baking sheet in the oven. Let them both cook for 10 minutes. Remove the mushroom caps from the oven and set aside. (Don’t turn off the oven.) Add the mushroom stems and the parsley to the panko, and stir to combine. Season to taste with salt and pepper.
From plantbasedonabudget.com
From plantbasedonabudget.com
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STUFFED MUSHROOMS - DOWNSHIFTOLOGY
Nov 21, 2021 · Saute the mushroom onion mixture. Melt the butter in a medium skillet over medium heat. Cook the chopped mushroom stems for 5 minutes, then add the onion, garlic, salt, and pepper. Cook for another 1 to 2 minutes and transfer the mushroom mixture to a mixing bowl. Give it some time to cool so it doesn’t melt the cheesy mixture right away.
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