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Discussion Board -> Off Topic -> Anyone Want To Share Mushroom Recipes?
Anyone Want To Share Mushroom Recipes?
::verenabloo
04/28/06 9:22 PM GMT
I am in a wild 'n crazy mood for shrooms right now, and would love to find some new recipes from my caedes friends...anyone got anything like that to share?Oh I know its not a recipe site, but heck, we gotta great place to post "offsubjects" and great people here..so c'mon let's get with it? Yummmmm..oh!
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Love is not soft like water,it is hard like rock, on which the waves of hatred beat in vain.
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epicurious - great site, rarely get a bad recipe from here.
allrecipes - more recipes, but requires more reading and culling. recipes are not tested the way the ones on epicurious are. advantage: allows you to translate the recipes for however many servings you would like.
allrecipes - more recipes, but requires more reading and culling. recipes are not tested the way the ones on epicurious are. advantage: allows you to translate the recipes for however many servings you would like.
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[?]
One man sees things and says "why?", but I dream things that never were and say "why not?"
Well I go to Food Network, but thats not my objective here. I would love to get some recipes from the friends on caedes if possible. Just thought it might be fun to exchange recipes for stuffed mushrooms from each other.
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Love is not soft like water,it is hard like rock, on which the waves of hatred beat in vain.
Well at least Keith is safe now that he is no longer ole mushroom head!!!
Okay, get a pen ready to copy these down.
NEEDED:
sourdough bagette sliced
crimini mushrooms sliced (about a pound)
olive oil
balsalmic vinegar
basil, oregano, salt, peper
goat cheese
On a cookie sheet place baggette slices, spread olive oil over top and bake at 350 for about 10 minutes. Cool, then top with goat cheese and lightly melt in oven.
In a hot skillet add 2 tablespoons olive oil, spices, 4 ounces balsalmic vinegar, and crimini mushrooms, sautee for about 8-10 minutes until mushrooms develope a "crust" and sauce is fairly thick.
Take bagette slices with melted cheese, and top with a spoonful of mushrooms and sauce...serve as a side dish or appetizer.
NEEDED:
4 large portabella mushrooms, stems and caps separated
olive oil
salt, pepper, garlic cloves (crushed), oregano, basil
Feta cheese crumbles, mozzarella cheese sliced. romano cheese shredded, ricotta cheese
onion sliced
tomato cut into small pieces
spinach chopped
In a large bowl mix cheeses with spices, add in chopped portabella stems, onions, tomatoes, and spinach then mix well and chill
In a caserole dish drizzle olive oil add portabella caps tops down, drizzle with olive oil add salt and pepper dash, bake in 400 oven for 10 minutes then remove, add cheese mix to fill each cap, bake again for 20 minutes or until cheese is melty. Serve hot, feeds 4 or 2 really hungry people. Is yummy served over sweetened polenta (polenta cooked with 2 tablespoons honey and 1 teaspoon molasses).
That should get you started, but I have a few others if you'd like. I do alot of cooking with mushrooms, and often use them as main dishes...I have a good mushroom risotto recipe as well, but I have to make it again to remember what all I put into it...so maybe I'll do it for dinner tomorrow night and later add to this thread a few more recipies including my risotto.
Okay, get a pen ready to copy these down.
NEEDED:
sourdough bagette sliced
crimini mushrooms sliced (about a pound)
olive oil
balsalmic vinegar
basil, oregano, salt, peper
goat cheese
On a cookie sheet place baggette slices, spread olive oil over top and bake at 350 for about 10 minutes. Cool, then top with goat cheese and lightly melt in oven.
In a hot skillet add 2 tablespoons olive oil, spices, 4 ounces balsalmic vinegar, and crimini mushrooms, sautee for about 8-10 minutes until mushrooms develope a "crust" and sauce is fairly thick.
Take bagette slices with melted cheese, and top with a spoonful of mushrooms and sauce...serve as a side dish or appetizer.
NEEDED:
4 large portabella mushrooms, stems and caps separated
olive oil
salt, pepper, garlic cloves (crushed), oregano, basil
Feta cheese crumbles, mozzarella cheese sliced. romano cheese shredded, ricotta cheese
onion sliced
tomato cut into small pieces
spinach chopped
In a large bowl mix cheeses with spices, add in chopped portabella stems, onions, tomatoes, and spinach then mix well and chill
In a caserole dish drizzle olive oil add portabella caps tops down, drizzle with olive oil add salt and pepper dash, bake in 400 oven for 10 minutes then remove, add cheese mix to fill each cap, bake again for 20 minutes or until cheese is melty. Serve hot, feeds 4 or 2 really hungry people. Is yummy served over sweetened polenta (polenta cooked with 2 tablespoons honey and 1 teaspoon molasses).
That should get you started, but I have a few others if you'd like. I do alot of cooking with mushrooms, and often use them as main dishes...I have a good mushroom risotto recipe as well, but I have to make it again to remember what all I put into it...so maybe I'll do it for dinner tomorrow night and later add to this thread a few more recipies including my risotto.
0∈
[?]
Look to the Future, Remeber the Past, but Live in the Present, and Never forget to tell those you love "I Love You", you may not get another chance.
This is wonderful my friend! I will try these right away..Mushroom risotto? wow...I would love to know how to do that one. I've never made risotto, so this would probably make me do it...hehe..mushroom fever has hit, well, I love them all the time, but right now for some reason I am wanting them daily..hehe..yes, please send more..and feel free to send them to me email if you prefer too.. Thank you sooooooooooo much..And here is one for you my friend......
Mushroom Garden Baked Potatoes
Ingredients:
4 tsp olive oil
8-ozs. fresh mushrooms, sliced
1 small red bell pepper, seeded and cut into 1 inch squares
1 clove garlic, minced
2 Tbsp water
1 1/2 Tbsp lemon juice
- salt and pepper to taste
2 baked potatoes (about 6-ozs. each)
- chopped parsley
Instructions:
Heat oil in 8 to 10 inch skillet. Add mushrooms, bell pepper and garlic. Toss over high heat until mushrooms brown lightly. Add water and lemon juice. Reduce heat to low. Cook and stir 3 minutes. Season with walt and pepper. Split and fluff potatoes. Top with hot mushroom mixture. Sprinkle with chopped parsley.
Mushroom Garden Baked Potatoes
Ingredients:
4 tsp olive oil
8-ozs. fresh mushrooms, sliced
1 small red bell pepper, seeded and cut into 1 inch squares
1 clove garlic, minced
2 Tbsp water
1 1/2 Tbsp lemon juice
- salt and pepper to taste
2 baked potatoes (about 6-ozs. each)
- chopped parsley
Instructions:
Heat oil in 8 to 10 inch skillet. Add mushrooms, bell pepper and garlic. Toss over high heat until mushrooms brown lightly. Add water and lemon juice. Reduce heat to low. Cook and stir 3 minutes. Season with walt and pepper. Split and fluff potatoes. Top with hot mushroom mixture. Sprinkle with chopped parsley.
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To love what you do and feel that it matters--how could anything be more fun?!
Ok...this will be a work with it til you get it right recipe...it took me a few trials before I got it the way I like it...feel free to adjust it to your tastes...oh and if you are counting calories or fat...then avoid this recipe...this is for people who love food and can't stand diet restrictions (me...which is why my tush is a bit bigger than it probably should be...but you only get one life to live!)
NEEDED:
arborio rice
white wine
5 tablesppons butter
olive oil
portabella or crimini or any hearty and flavorful mushroom
1 cup half and half
onion chopped
garlic crushed
chicken stock or veggie stock (your choice)
parmesian cheese grated
oregano, basil, salt and pepper, a tiny pinch of dill
HOW TO FIX:
clean and cut mushrooms into small chunks, pat dry
in a large and hot skillet (this is a one pot meal) heat butter and a tablespoon or so of olive oil, sautee mushrooms for roughly 5 minutes just to soften a bit...add in garlic and onions stir until onions just start to look transparent, add in spices to taste (I tend to go a bit heavy on the oregano and basil).
Set aside to cool slightly...add in wine...I usually use a dry Chardonnay with some strong flavor, and usually add about 8-10 ounces...lower your heat and return skillet to stove, reduce the wine by about half then remove from stove to cool slightly. Once cooled a bit, slowly add while stirring the whole time, the half and half...return to stove. Stir constantly so not to scald cream. Reduce heat to medium low add rice (a pound of dried rice will easily feed a hungry family of 4) stir to let rice absorb the fluids and flavors...usually about 10 minutes. Add in chicken or veggie stock at a 8 ounces then stir then 8 more ounces ratio (using a pound of rice, I usually put in about 2 of the 32ounce boxes that Whole foods sells...). Simmer for about 5 minutes in between each addition of stock...so add stock simmer, add more stock simmer, continue until out of stock to add...the whole pocess will take about a half hour roughly...taste the rice, it should be chewy but not soggy, and the majority of the fluid should be absorbed...once the rice gets to this point, add in about 3/4 to 1 cup of shredded parmesian and stir for about 3-5 minutes until rice dish is thick but not soggy or gooey.
Serve hot.
I like to slice up flank steak and cook it in butter til medium rare then toss it in in the last 10 minutes of rice cooking then top with feta or goat cheese...I usually eat the risotto as a meal, not just some side dish...IF YOU WANT IT AS A SIDE DISH, cut the recipe in half or you'll have alot of leftover risotto...which ain't so bad...it's yummy a day later too!!!
NEEDED:
arborio rice
white wine
5 tablesppons butter
olive oil
portabella or crimini or any hearty and flavorful mushroom
1 cup half and half
onion chopped
garlic crushed
chicken stock or veggie stock (your choice)
parmesian cheese grated
oregano, basil, salt and pepper, a tiny pinch of dill
HOW TO FIX:
clean and cut mushrooms into small chunks, pat dry
in a large and hot skillet (this is a one pot meal) heat butter and a tablespoon or so of olive oil, sautee mushrooms for roughly 5 minutes just to soften a bit...add in garlic and onions stir until onions just start to look transparent, add in spices to taste (I tend to go a bit heavy on the oregano and basil).
Set aside to cool slightly...add in wine...I usually use a dry Chardonnay with some strong flavor, and usually add about 8-10 ounces...lower your heat and return skillet to stove, reduce the wine by about half then remove from stove to cool slightly. Once cooled a bit, slowly add while stirring the whole time, the half and half...return to stove. Stir constantly so not to scald cream. Reduce heat to medium low add rice (a pound of dried rice will easily feed a hungry family of 4) stir to let rice absorb the fluids and flavors...usually about 10 minutes. Add in chicken or veggie stock at a 8 ounces then stir then 8 more ounces ratio (using a pound of rice, I usually put in about 2 of the 32ounce boxes that Whole foods sells...). Simmer for about 5 minutes in between each addition of stock...so add stock simmer, add more stock simmer, continue until out of stock to add...the whole pocess will take about a half hour roughly...taste the rice, it should be chewy but not soggy, and the majority of the fluid should be absorbed...once the rice gets to this point, add in about 3/4 to 1 cup of shredded parmesian and stir for about 3-5 minutes until rice dish is thick but not soggy or gooey.
Serve hot.
I like to slice up flank steak and cook it in butter til medium rare then toss it in in the last 10 minutes of rice cooking then top with feta or goat cheese...I usually eat the risotto as a meal, not just some side dish...IF YOU WANT IT AS A SIDE DISH, cut the recipe in half or you'll have alot of leftover risotto...which ain't so bad...it's yummy a day later too!!!
0∈
[?]
Look to the Future, Remeber the Past, but Live in the Present, and Never forget to tell those you love "I Love You", you may not get another chance.
I love mushrooms - there are some great recipes here http://www.mushroommonth.co.nz/mushroom-recipe-archive.html
One example :)
Baked Mushroom Wraps - Mexican Style
Serves 4
Ingredients:
* 500g mushrooms quartered
* 2-3 spring onions, finely sliced
* 6-8 wraps - eg. tortilla or naan bread
* 420g Mexican chilli beans
* 1 tbsp fresh raw ginger
- freshly grated
* Vegetable sticks - carrots, pepper
and cucumber
* Sprigs of mint and snow pea shoots
Method:
* Heat the oil in a fry pan and sauté the mushrooms.
* Stir in the chilli beans and sauté a few minutes.
* Warm wraps and top with vegetable sticks, mint and snow pea shoots.
* Place large spoonfuls of the mushroom mix in the centre of each wrap and fold the wrap around the mixture to make a parcel.
Note: Garnish with a little sour cream before serving
One example :)
Baked Mushroom Wraps - Mexican Style
Serves 4
Ingredients:
* 500g mushrooms quartered
* 2-3 spring onions, finely sliced
* 6-8 wraps - eg. tortilla or naan bread
* 420g Mexican chilli beans
* 1 tbsp fresh raw ginger
- freshly grated
* Vegetable sticks - carrots, pepper
and cucumber
* Sprigs of mint and snow pea shoots
Method:
* Heat the oil in a fry pan and sauté the mushrooms.
* Stir in the chilli beans and sauté a few minutes.
* Warm wraps and top with vegetable sticks, mint and snow pea shoots.
* Place large spoonfuls of the mushroom mix in the centre of each wrap and fold the wrap around the mixture to make a parcel.
Note: Garnish with a little sour cream before serving
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Keep your face to the sunshine and you can not see the shadows. It's what sunflowers do - Helen Keller
Stupid question...how much is 500g of mushrooms? This recipe sounds yummy, but I am not sure of the conversions.
0∈
[?]
Look to the Future, Remeber the Past, but Live in the Present, and Never forget to tell those you love "I Love You", you may not get another chance.
Jenn, 500g is about 1 pound. I think that is quite a lot and you could use less. :)
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[?]
Keep your face to the sunshine and you can not see the shadows. It's what sunflowers do - Helen Keller
One pond of cow pie and there you go!
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[?]
Art is the perception of the creator. Meaning is the perception of the viewer. acceptance is the perception of society.
MMM...a pound of mushrooms isn't so bad, if like me, you just love mushrooms!!! Thanks for the conversion...the recipe sounds yummy.
0∈
[?]
Look to the Future, Remeber the Past, but Live in the Present, and Never forget to tell those you love "I Love You", you may not get another chance.