Archive for the ‘MUSHROOMS’ Category
Slow Cooker Garlic Parmesan Mushrooms
This recipe is from a social media friend who specializes in slow cooker dishes. I made these on 4 Sep 2022, and these are excellent mushrooms, juicy and full of flavor, I and the family really enjoyed these! This will be a regular now.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 750 grams button mushrooms, (1½ lb)
- ¼ cup Parmesan cheese, grated
- ¼ cup onion, diced
- ¼ cup olive oil, or a tablespoon less
- 3 cloves garlic, mince, or 1½ teaspoons powdered garlic
- 1 tablespoon dry ranch dressing mix
- ¾ tablespoon fresh dill, chopped, plus more for garnish if desired
Instructions
- Trim the stems off the mushrooms and quickly rinse, shake off any water, and place in your slow cooker.
- Add the remaining ingredients to to the slow cooker. I was out of fresh garlic so I used garlic powder.
- Mix together. Cover, and set to Low for 3-4 hours.
- The mushrooms will be tender and juicy, you can also spoon the sauce over the mushrooms when served.
- Serve as a side dish with any meal.
Sautéed Mushrooms & Onions
This is an excellent mushroom dish, I made this on 22 Dec 2021. Excellent flavor from the white wine and I used the cream option, which is perfect. Highly recommended. And there is two ways to prepare this.
Ingredients
- 3 tablespoons butter
- 1 large sweet onion, sliced ¼ inch thick slices
- 2 cloves garlic, minced
- ¼ cup dry white wine
- 340 grams fresh mushrooms, sliced in half or ½ inch slices for large, (12 oz)
- 1 tablespoon light soy sauce, (leave out if using the heavy cream)
- ½ tablespoon fresh parsley, chopped
Optional Ingredient
- heavy cream, as desired
Instructions
- For the mushrooms, use any you like that are fresh; Button, Straw, and Shiitake would be excellent in this. Oyster, King Oyster, Shimeji, White Crab or a mixed pack would be good choices as well.
- Melt the butter in a large non stick pan on medium heat, when hot, add the onion. Sauté until just softened.
- Add the garlic and mix in, cook until fragrant.
- Add the wine and increase heat to medium high, cook for about 3 minutes or until the wine is nearly evaporated.
- Add the mushrooms and soy sauce, sauté until the mushrooms are tender and cooked through, about 5 minutes or as needed.
- Remove from heat, stir in the parsley.
- Serve as a side dish with any main dish, enjoy.
Optional Method
- If you want to add heavy cream, just omit the soy sauce when adding the mushrooms, and when the mushrooms are tender and cooked through, stir in the cream as desired.
- Then remove from heat, stir in the parsley, serve and enjoy.
Creamed Mushrooms
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ¼ cup butter, (½ stick / ¼ block)
- 250 grams fresh mushrooms, sliced, (8 oz)
- 2 tablespoons all-purpose flour
- 1¼ cups milk
- 1-2 teaspoons light soy sauce
- salt and pepper, as desired
- 4 Toast Cups, Link in Notes
Instructions
- Melt the butter in a large non stick pan, add the mushrooms, cook until tender and lightly browned. Remove to a bowl, leaving as much of the butter in the pan as you can.
- Stir in the flour, mix until smooth. Slowly stir in the milk. Cook until thickened. Stir in the soy sauce. Taste, season as needed with soy sauce, salt, and pepper.
- Return the mushrooms to the pan and mix. Heat through on low heat.
- Prepare Toast Cups.
- Place a Toast Cup on each serving plate, Divide mushroom sauce among the cups, serve and enjoy.
Notes
Low cost per serving, can make this many ways depending on the mushrooms you use. I think this will be delicious with Straw Mushrooms.
Additional Recipe: Toast Cups.
Club Mushroom Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 500 grams fresh mushrooms, sliced, (1 lb)
- ½ cup butter, (1 stick / ½ block)
- ⅓ cup all-purpose flour
- 3 cups milk
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 2 cups Cheddar cheese, shredded, (8 oz / 227 g)
- 4 hard boiled eggs, peeled, sliced, Shortcut
- ½ cup green bell pepper, diced
- 1 jar pimento, diced, drained, (4 oz / 113 g)
Instructions
- Melt the butter in a large non stick pan, when hot, add the mushrooms, cook until tender but not browned.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan, and grease with butter or cooking spray.
- Push the mushrooms to the side, stir in the flour, slowly stir in the milk. Cook until thickened.
- Stir in remaining ingredients.
- Pour mixture into the prepared baking pan.
- Bake for 30 minutes or until lightly browned.
- Serve over hot rice or toast, enjoy.
Notes
Shortcut: Hard Boiled Eggs.
Chicken Livers en Brochette
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Electric BBQ/Broiler
- Toaster Oven (with top and bottom elements)
- Skewers (12 inch)
Ingredients
- 18 chicken livers
- 6 slices bacon, cut into 1½ inch squares
- 12 large button mushrooms
- 2 green bell peppers, cut into 1½ inch squares
- 6 small white onions, parboiled, drained
- 6 skewers, 12 inch
- 1 cup Italian dressing, Shortcuts
Instructions
- Cut livers to uniform size and dry well.
- For each skewer, you are going to use 3 livers, 6 bacon squares, 2 mushrooms, 2 bell pepper squares, and 1 onion , making sure to place a bacon square on each side of the bacon. Alternate adding liver, mushrooms, and bell pepper, ending with an onion on the end of each skewer.
- Pour the dressing into a small bowl and brush the skewers with the dressing.
- Broil kabobs for 15-20 minutes, turning and brushing on dressing until livers are cooked through.
- Serve with a salad, enjoy.
Notes
Low cost per serving.
Shortcuts: Italian Dressing, Italian Dressing Mix.
Beer-battered Mushrooms
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- cooking oil, for deep frying
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup beer
- 1 egg, separated
- 500 grams fresh small button mushrooms, brushed clean, stems trimmed, (1 lb)
Instructions
- Heat about 2 inches of oil in large pan to 180 C (365 F).
- While the oil is heating, add the flour, baking powder, chili powder, salt, and black pepper to a mixing bowl and mix to blend.
- In a small bowl, whisk the beer and egg yolk.
- In a medium bowl, add the egg white and beat with an electric mixer until soft peeks form.
- Stir the beer mixture into the flour mixture until just blended, fold in the egg whites.
- Dip mushrooms into the batter in batches and carefully place in the hot oil. Fry mushrooms turning occasionally, until golden brown, remove to paper towels to drain. Stir the batter between batches, and return the oil to 180 C (365 F) before each batch.
- Serve as a side dish with any meal. Enjoy.
Notes
Low cost per serving.
Mushrooms in Sour Cream Sauce
This recipe comes from a good friend and this is common in Russian cooking and served as a side dish, and it is delicious! Link to the Shortcut is listed in the Notes section.
Ingredients
- 500 grams button mushrooms, (1 lb)
- 1 medium onion, finely diced
- 3 tablespoons extra light olive oil
- 5 tablespoons sour cream
- salt and pepper, as desired
- 1 spring onion, sliced for garnish, optional
Instructions
- First we need to prep the ingredients. Finely dice the onion and slice the mushrooms thick, about 1/4 inch thick. And thinly slice the spring onion as well if you are going to use that.
- Heat 1-2 tablespoons of olive oil in a non stick pan on medium heat, when hot, add the onion, cook, stirring them, until softened and starting to get golden brown.
- Pour the onions and any oil, into a bowl and set that aside.
- Add another 1-2 tablespoons of olive oil to the same pan, when hot, add the mushrooms.
- Saute the mushrooms until starting to lightly brown, they will be soft, and release their water.
- When the mushrooms are ready, drain most of the liquid in the pan, leaving just a little liquid in the pan. Add the onion and sour cream, season as desired with salt and pepper. Stir everything together and heat through then remove from heat.
- Place in a serving bowl, sprinkle with spring onion, serve as a side with any meal, and enjoy.
Notes
Shortcut: Sour Cream.
Variants: 1. For Asia, use Straw Mushrooms sliced in half lengthwise. 2. Feel free to use cremini or baby bella mushrooms in place of white button. 3. Use an equal amount of whipping cream (heavy cream) in place of sour cream and sprinkle with some cornstarch to thicken.
Mushrooms & Eggs
This is a straightforward recipe that is tasty and can be tailored as you desire. Don't like cheese? Leave it out. Want to add some color to the dish? Add some chopped bell pepper.
Ingredients
- 2 cups fresh mushrooms, sliced
- 2 tablespoons butter, or extra light olive oil
- 1 clove garlic, smashed and minced
- 1 small onion, diced
- 1/2 teaspoon dried thyme
- 1/2 cup Fontina cheese, or Provolone, shredded
- 2 eggs
- salt and pepper, as desired
Instructions
- For this dish, you will need a pan with a lid, and a glass lid would be ideal so you can keep an eye on the eggs.
- Heat a non stick pan on medium heat and melt the butter, then add the mushrooms, onion, garlic, and thyme.
- Saute to soften the mushrooms and release any water and soften the onion, season with salt and pepper as desired. Saute until most of the water is evaporated.
- Sprinkle the cheese evenly over the mushrooms, crack the eggs on top, season with salt and pepper as desired. If all the water has cooked off, simply add a tablespoon or two of water on the side. (I did not use cheese this time.)
- Cover with the lid to poach the eggs, whites are set and the yolks are runny or to your liking.
- Season with more pepper if desired.
- Serve with toast, enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Garlic Mushrooms
This sounds good and is on my list to make after I get some more button mushrooms.
Ingredients
- 250 grams fresh white button mushrooms
- 2 tablespoons extra light olive oil
- 2 tablespoons flat leaf parsley, chopped
- 3-4 cloves garlic, smashed and minced
- 1 1/2 - 2 tablespoons lemon or lime juice
- salt and lemon pepper, as desired
Instructions
- Give the mushrooms a quick rinse under running water and shake off the excess. Cut the stems off even with the caps, keep those stems handy, they get cooked as well. For large mushrooms, cut the caps in half.
- Heat the oil in a non stick pan on medium heat, when hot, add the garlic and saute until fragrant, about 30 seconds or so.
- Add the mushrooms, caps and stems, stir until the mushrooms have soaked up the oil. Turn the heat to low and saute the mushrooms until they release any any water.
- Add the lemon or lime juice and season as desired with salt and lemon pepper as desired. Increase the heat to medium and saute until nearly all the liquid is evaporated.
- Add the parsley and stir into the mushrooms, remove from heat.
- Serve as a side with any dish, enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Mushroom Pie
This is an excellent pie! I made this with a mix of Shiitake and Buna Shimeji mushrooms and diced smoked ham. There is several ways to prepare this as listed in the Variants in the Recipe Notes section. Link to the Shortcut is listed in the Notes section.
Equipment
- Oven
- Pie Dish (8 or 9 inch)
Ingredients
- 1 tablespoon extra light olive oil
- 500 grams button mushrooms, sliced, (1 lb)
- 1 large onion, diced
- 6 slices bacon, chopped
- ¾ cup whipping cream, more as needed
- 1½ cups Swiss cheese, shredded
- salt and pepper, to taste, as desired
- 1½ teaspoons fresh dill, chopped
- 2 pie crusts, frozen (thawed), fresh made, or puff pastry, Shortcut
- 1 egg, lightly beaten
- 1 tablespoon milk
Instructions
- Preheat your oven to 180° C (350° F), get out a 8 or 9 inch pie dish. For the pie crusts, you can use two pie crusts (top and bottom), two sheets puff pastry (top and bottom), or a pie crust on the bottom, and a sheet of puff pastry on the top (very Australian/British). When the oven is hot, place one crust in a pie dish, trim the edge and bake for 5-10 minutes, this is so you do not get a soggy bottom crust. Remove from the oven and set the dish on a rack and set aside for now.
- For the mushrooms I used a mix of Shiitake and Buna Shimeji mushrooms. For the Shiitake, remove the stems and slice the caps. For the Shimeji, cut the root end off the bundle off then cut the bundle in half and separate the mushrooms.
- Add the oil to a large non stick pan and heat on medium high heat, when hot, add the onion, mushrooms, and bacon, saute for 5 minutes or until the onion is starting to get tender. Season with salt and pepper as desired.
- Turn the heat to medium, stir in the cream and dill, cook and bring to a boil, stirring, for about 10 minutes, you need to cook this down just a bit, if the mixture seems a bit dry, just add a few tablespoons of cream to get the right consistency.
- Take the pan off the heat and stir in the cheese until all is blended. Do not worry if the bacon seems underdone, it is going to get baked.
- Pour the mushroom filling into the prepared pie crust. Cover the pie with another sheet of pie crust or puff pastry, cut 4 slits in the top, flute the edge with your fingers or crimp the edge with a fork. Mix together the egg and milk, use a pastry brush and brush the top crust, this is make a nice and golden brown crust.
- Place the pie in the oven and bake for 40 minutes or until the crust is golden brown.
- Remove from the oven and place on a rack, allow to cool for about 10-15 minutes.
- Slice and serve with sides of your choice.
Notes
Low cost per serving.
Shortcut: Pie Crust, and for a non butter or shortening version, Olive Oil Pie Crust.
Variants: 1. Use sour cream in place of whipping cream. 2. Use half sour cream and half whipping cream. 3. Add some minced garlic to the pan when you add the mushrooms, onion, and bacon. 4. Use a combination of mushrooms. 5. Add two cooked and cubed chicken breasts and reduce the amount of mushrooms slightly. 6. Add diced, sliced ham and reduce the amount of mushrooms slightly. 7. Add some cooked baby spinach and reduce the mushrooms slightly.
