SH MUSHROOMS RECIPES

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STIR FRIED SHRIMP AND MUSHROOMS RECIPE - FOOD.COM



Stir Fried Shrimp and Mushrooms Recipe - Food.com image

Another handwritten page in my folder, pulled for dinner tonight. It is very simple, and can be prepared in less time if you buy cooked and deveined shrimp.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 8

4 garlic cloves, minced
2 teaspoons vegetable oil
1 lb raw shrimp, peeled and deveined
3 cups fresh mushrooms, sliced
1 cup green onion, sliced
1/2 cup chicken broth
cooked rice
lemon slice, for garnish

Steps:

  • Saute garlic in oil, in skillet or wok for 1 minute.
  • Add shrimp, mushrooms and onions.
  • Stirfry for 1 minute.
  • Stir in broth.
  • Cook 2 minutes longer, or until shrimp turn pink.
  • Serve over rice.
  • Garnish with lemon.

Nutrition Facts : Calories 129.5, FatContent 3.8, SaturatedFatContent 0.5, CholesterolContent 143.2, SodiumContent 743.9, CarbohydrateContent 5.7, FiberContent 1.2, SugarContent 1.7, ProteinContent 18.4

SAUTEED MUSHROOMS RECIPE | MARTHA STEWART



Sauteed Mushrooms Recipe | Martha Stewart image

This technique for washing and sauteing mushrooms provides a different texture and deep flavor to our sautéed mushroom recipe. Our method ensures your mushrooms are sautéed perfectly without becoming soggy. Serve sautéed mushrooms over polenta or steak, or folded into risotto.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Yield Makes 6 servings with polenta or pasta

Number Of Ingredients 7

1 1/2 pounds fresh mushrooms
1/2 lemon
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of the lemon half over the mushrooms and toss.
  • Put the garlic in a large pan and pour in the olive oil. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 4 minutes.
  • Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and serve.

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