WHERE TO PICK MUSHROOMS RECIPES

Name: Favorite Marinated Mushrooms
Prep time: 15 min
Total time: 15 min
Yield: 4 cups.
Cuisine: Europe, Italian
Ingredients: 2 pounds fresh mushrooms; 1 envelope (0.7 ounce) Italian salad dressing mix; 1 cup water; 1/2 cup olive oil; 1/3 cup cider vinegar; 2 tablespoons lemon juice; 1 tablespoon sugar; 1 tablespoon minced fresh parsley; 1 tablespoon reduced-sodium soy sauce; 2 teaspoons crushed red pepper flakes; 3 garlic cloves, minced; 1/2 teaspoon salt; 1/8 teaspoon pepper

FAVORITE MARINATED MUSHROOMS RECIPE: HOW TO MAKE IT

Favorite Marinated Mushrooms Recipe: How to Make It image

This is a nice way to serve mushrooms as an appetizer, and it also makes a great side dish for any type of meat. Sometimes I add these marinated mushrooms to salads for extra flavor, too. —Brenda Snyder, Hesston, Pennsylvania

Provided by Taste of Home

Categories Appetizers Side Dishes

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 4 cups.

Number Of Ingredients 13

Ingredients

2 pounds fresh mushrooms
1 envelope (0.7 ounce) Italian salad dressing mix
1 cup water
1/2 cup olive oil
1/3 cup cider vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon minced fresh parsley
1 tablespoon reduced-sodium soy sauce
2 teaspoons crushed red pepper flakes
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix and next 11 ingredients. Place mushrooms in a large bowl; add dressing and stir to coat. Refrigerate, covered, 8 hours or overnight.

Nutrition Facts : Calories 166 calories, FatContent 14g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 602mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

SAUTEED MUSHROOMS RECIPE - FOOD.COM

Sauteed Mushrooms Recipe - Food.com image

We eat these as a topper for steak or baked potatoes, or as a side dish with just about anything. Easy and flavorful.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon butter or 1 tablespoon margarine
2 cloves garlic, minced
1 1/2 lbs fresh mushrooms, sliced
1/4 cup soy sauce
garlic powder (to taste)
black pepper (to taste)

Steps:

Melt butter over medium heat in a large pan.
Add garlic and saute for 2 minutes.
Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
Drizzle soy sauce into the mushrooms.
Sprinkle with garlic powder and black pepper.
Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
Remove from pan and serve.

Nutrition Facts : Calories 76, FatContent 3.5, SaturatedFatContent 1.9, CholesterolContent 7.6, SodiumContent 1039.6, CarbohydrateContent 7.1, FiberContent 1.9, SugarContent 3.7, ProteinContent 7.3

More about "where to pick mushrooms recipes"

CRAB STUFFED MUSHROOMS RECIPE - FOOD.COM

I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 133.9 per serving

Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

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TASTY VEGAN LASAGNE | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 539 calories per serving

1. Peel the onions, garlic and carrots, trim the celery and pick the rosemary leaves, then finely chop.
2. Scrape into a large pan on a medium heat with 2 tablespoons of oil and the chilli flakes, and cook for 20 minutes, or until lightly golden.
3. Pour in the wine and let it bubble and cook away, then tip in the lentils (juices and all).
4. Scrunch in the tomatoes, add 1 tin’s worth of water, then simmer over a low heat for 1 hour. Season to perfection with sea salt and black pepper.
5. Meanwhile, working in batches, tear the mushrooms into a large non-stick frying pan on a medium heat and dry-fry for 5 minutes (this will bring out the nutty flavour), then transfer to a plate.
6. Quickly wipe the pan, then pour in 4 tablespoons of oil and stir in the flour. Gradually whisk in the almond milk, simmer for 5 minutes to thicken, then pour into a blender.
7. Add a third of the mushrooms and 50g of the cheese, season with salt and pepper, then blitz until smooth.
8. Preheat the oven to 180ºC/350ºF/gas 4.
9. Spoon a layer of tomato sauce into the bottom of a 25cm x 35cm baking dish, scatter over a few mushrooms, then cover with lasagne sheets and 5 tablespoons of creamy sauce. Repeat these layers three more times, finishing with all the remaining creamy sauce and mushrooms.
10. Grate over the remaining cheese. Pick the sage, toss in a little oil, then push into the top layer.
11. Bake at the bottom of the oven for 50 minutes, or until golden and bubbling. Leave to stand for 15 minutes before serving. Delicious served with a simple seasonal salad.

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VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER RECIPES

Built from John Bishop's love of a lasagne cooked for him by his friend Jane, plus tips from his wife on his absolute favourite comfort food, enjoy this veg-packed twist on the traditional family favourite. It’s got a hit of smoky aubergine for a turbo-boost of flavour, plus a super-fresh pesto topping I know you’ll love. Delicious!
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Cover the dried porcini with boiling water and leave to rehydrate.
3. Halve the squash, then scoop out and wash the seeds. Drain and pat dry, then, on a tray, toss with a drizzle of oil, the fennel seeds, and a pinch each of chilli flakes, sea salt and black pepper.
4. Chop each squash into 8 chunky wedges, then toss on a large tray with a little oil, salt, pepper and another good pinch of chilli flakes. Roast the squash for 1 hour, or until golden, adding the tray of seeds for the last 30 minutes.
5. For the ragù, peel the onions, carrots and celery, then chop it all into 1cm dice and place in a large casserole pan with 2 tablespoons of oil. Cook on a medium heat for 20 minutes, or until softened, stirring occasionally.
6. Saving a sprig each of rosemary and thyme, tie the rest of the woody herbs together with string. Add to the pan for a few minutes, then pour in the wine and leave to cook away.
7. Scrunch in the tomatoes through your clean hands, then pour in 2 tins’ worth of water. Leave to tick away for 30 minutes, then drain and add the beans. Cook for a further 30 minutes, or until thickened and reduced, stirring and mashing occasionally, adding splashes of water to loosen, if needed. Season to perfection.
8. Meanwhile, prick the whole aubergine all over with a fork, then place directly over a flame on the hob, turning regularly with tongs until softened and blackened all over. Place in a bowl, cover with clingfilm and leave for 5 minutes. When the time’s up, remove the clingfilm, pour the juices into the pan, then halve the aubergine lengthways, scrape out all the flesh, and stir into the pan.
9. For the white sauce, peel and finely slice the garlic, and clean and finely slice the mushrooms. Pick and finely chop the reserved rosemary and thyme.
10. Place a saucepan on a medium heat with 2 tablespoons of oil, add the garlic for 1 minute, then add the herbs, mushrooms and a pinch of salt and pepper. Cook until lightly golden, stirring regularly.
11. Add the porcini and soaking liquor (discarding just the last gritty bit), leave to bubble and cook away, then turn the heat down to low, stir in the crème fraîche and cook gently for a few minutes. Remove from the heat, then finely grate and stir in half the hard cheese.
12. To assemble, remove the herbs from the ragù, finely grate and stir in the remaining hard cheese, then generously spoon 2 ladlefuls into the bottom of a 25cm x 30cm lasagne dish. Drizzle over 2 tablespoons of white sauce, tear over a quarter of the squash, scatter over a handful of spinach, and top with a layer of pasta.
13. Repeat 3 further times, finishing with the remaining creamy sauce. Loosen the edges with a spatula to push some of the sauce down the sides, then grate over the Cheddar. Halve the tomatoes, quickly toss in oil, and dot over the top, then bake for 45 minutes, or until golden and bubbling.
14. Leave to stand uncovered for 30 minutes while you make the pesto. Rip the top leafy half of the herbs into a food processor. Break in the hard cheese, peel, finely slice and add the garlic and tip in your chosen nuts. Add a pinch of salt and pepper and whiz until very finely chopped, then stir through 8 tablespoons of extra virgin olive oil and the lemon juice. Have a taste and tweak to your liking (this makes more than you need, so freeze any leftovers for tasty meals on other days).
15. Serve the lasagne with a dollop of the pesto and a scattering of crispy seeds. Good with a fresh, seasonal salad.

See details

CRAB STUFFED MUSHROOMS RECIPE - FOOD.COM

Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

See details

TASTY VEGAN LASAGNE | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 539 calories per serving

1. Peel the onions, garlic and carrots, trim the celery and pick the rosemary leaves, then finely chop.
2. Scrape into a large pan on a medium heat with 2 tablespoons of oil and the chilli flakes, and cook for 20 minutes, or until lightly golden.
3. Pour in the wine and let it bubble and cook away, then tip in the lentils (juices and all).
4. Scrunch in the tomatoes, add 1 tin’s worth of water, then simmer over a low heat for 1 hour. Season to perfection with sea salt and black pepper.
5. Meanwhile, working in batches, tear the mushrooms into a large non-stick frying pan on a medium heat and dry-fry for 5 minutes (this will bring out the nutty flavour), then transfer to a plate.
6. Quickly wipe the pan, then pour in 4 tablespoons of oil and stir in the flour. Gradually whisk in the almond milk, simmer for 5 minutes to thicken, then pour into a blender.
7. Add a third of the mushrooms and 50g of the cheese, season with salt and pepper, then blitz until smooth.
8. Preheat the oven to 180ºC/350ºF/gas 4.
9. Spoon a layer of tomato sauce into the bottom of a 25cm x 35cm baking dish, scatter over a few mushrooms, then cover with lasagne sheets and 5 tablespoons of creamy sauce. Repeat these layers three more times, finishing with all the remaining creamy sauce and mushrooms.
10. Grate over the remaining cheese. Pick the sage, toss in a little oil, then push into the top layer.
11. Bake at the bottom of the oven for 50 minutes, or until golden and bubbling. Leave to stand for 15 minutes before serving. Delicious served with a simple seasonal salad.

See details

VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Cover the dried porcini with boiling water and leave to rehydrate.
3. Halve the squash, then scoop out and wash the seeds. Drain and pat dry, then, on a tray, toss with a drizzle of oil, the fennel seeds, and a pinch each of chilli flakes, sea salt and black pepper.
4. Chop each squash into 8 chunky wedges, then toss on a large tray with a little oil, salt, pepper and another good pinch of chilli flakes. Roast the squash for 1 hour, or until golden, adding the tray of seeds for the last 30 minutes.
5. For the ragù, peel the onions, carrots and celery, then chop it all into 1cm dice and place in a large casserole pan with 2 tablespoons of oil. Cook on a medium heat for 20 minutes, or until softened, stirring occasionally.
6. Saving a sprig each of rosemary and thyme, tie the rest of the woody herbs together with string. Add to the pan for a few minutes, then pour in the wine and leave to cook away.
7. Scrunch in the tomatoes through your clean hands, then pour in 2 tins’ worth of water. Leave to tick away for 30 minutes, then drain and add the beans. Cook for a further 30 minutes, or until thickened and reduced, stirring and mashing occasionally, adding splashes of water to loosen, if needed. Season to perfection.
8. Meanwhile, prick the whole aubergine all over with a fork, then place directly over a flame on the hob, turning regularly with tongs until softened and blackened all over. Place in a bowl, cover with clingfilm and leave for 5 minutes. When the time’s up, remove the clingfilm, pour the juices into the pan, then halve the aubergine lengthways, scrape out all the flesh, and stir into the pan.
9. For the white sauce, peel and finely slice the garlic, and clean and finely slice the mushrooms. Pick and finely chop the reserved rosemary and thyme.
10. Place a saucepan on a medium heat with 2 tablespoons of oil, add the garlic for 1 minute, then add the herbs, mushrooms and a pinch of salt and pepper. Cook until lightly golden, stirring regularly.
11. Add the porcini and soaking liquor (discarding just the last gritty bit), leave to bubble and cook away, then turn the heat down to low, stir in the crème fraîche and cook gently for a few minutes. Remove from the heat, then finely grate and stir in half the hard cheese.
12. To assemble, remove the herbs from the ragù, finely grate and stir in the remaining hard cheese, then generously spoon 2 ladlefuls into the bottom of a 25cm x 30cm lasagne dish. Drizzle over 2 tablespoons of white sauce, tear over a quarter of the squash, scatter over a handful of spinach, and top with a layer of pasta.
13. Repeat 3 further times, finishing with the remaining creamy sauce. Loosen the edges with a spatula to push some of the sauce down the sides, then grate over the Cheddar. Halve the tomatoes, quickly toss in oil, and dot over the top, then bake for 45 minutes, or until golden and bubbling.
14. Leave to stand uncovered for 30 minutes while you make the pesto. Rip the top leafy half of the herbs into a food processor. Break in the hard cheese, peel, finely slice and add the garlic and tip in your chosen nuts. Add a pinch of salt and pepper and whiz until very finely chopped, then stir through 8 tablespoons of extra virgin olive oil and the lemon juice. Have a taste and tweak to your liking (this makes more than you need, so freeze any leftovers for tasty meals on other days).
15. Serve the lasagne with a dollop of the pesto and a scattering of crispy seeds. Good with a fresh, seasonal salad.

See details

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Oct 14, 2019 · Mushrooms are a nutritious and delicious addition to salad, pasta, pizza, and so many other savory dishes. While most mushrooms can be eaten raw, knowing how to cook mushrooms …
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DRIED MUSHROOMS ARE WORTH EVERY PENNY—HERE’S HOW TO U…

Sep 01, 2020 · To rehydrate your dried mushrooms, I place the amount I need (generally one ounce or less) in a glass measuring cup, add some very hot water or stock, and let the mushrooms sit …
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Apr 05, 2019 · HOW TO MAKE MUSHROOM CHICKEN. We start with cooking onions and mushrooms in a skillet for 5 minutes. In the meantime, grab a meat mallet and pound the chicken down to about 1/4-inch thickness.; Transfer half of the cooked mushrooms …
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