Mushroom recipe

Garlic mushrooms
4.9
(80)
· 15 min·Yield: 2
Mushrooms sauteed in homemade Indian style hot chilli garlic sauce. Serve garlic mushrooms just with ...
Ingredients
1½ cup mushrooms (chopped or sliced)
½ cup onions (finely chopped )
½ teaspoon cumin (or jeera or 1 strand of mace / javitri)
1 to 2 tablespoon oil ((prefer olive oil or butte))
5 large garlic (cloves or minced(if using small, use more))

Garlic Mushroom Pasta
4.9
(29)
· 30 min·Yield: 2
This garlic mushroom pasta recipe is easy to make and incredibly delicious! The garlic butter ...
Ingredients
4 ounces uncooked pasta
3 tablespoons butter (divided)
1 tablespoon olive oil
1/2 medium onion (chopped)
7 ounces cremini mushrooms (sliced)

Garlic Mushrooms
4.9
(17)
· 10 min·Yield: 4
These delectable garlic mushrooms are served in butter and herb sauce, just like you'd get at a ...
Ingredients
1 pound mushrooms (I used button mushrooms)
4 tablespoons butter
1 tablespoon minced garlic
1 sprig fresh thyme ( or 1/4 tsp dried thyme leaves)
1 tablespoon chopped fresh parsley

Sauteed Mushrooms with Garlic
5
(104)
· 13 min·Yield: 4
Sauteed Mushrooms are an amazing side dish or make a great topping for steaks or burgers! The key to ...
Ingredients
1 pound white or brown mushrooms (or cremini or portobello)
1 tablespoon soy sauce
2 tablespoons olive oil
2 tablespoons butter
¼ cup white wine (optional)

Garlic Mushrooms
5
(35)
· 15 min·Yield: 4
Buttery Garlic Mushrooms with a mouth watering herb garlic butter sauce! You will love this ...
Ingredients
4 tablespoons unsalted butter
1 tablespoon olive oil
1/2 an onion (chopped (optional))
1 pound (500 g) Cremini or button mushrooms
2 tablespoons dry white wine* ((optional))

Mongolian Beef
4.9
(35)
· 30 min·Yield: 4
This Mongolian beef recipe is thinly sliced steak that's seared until crispy, then coated in a sweet ...
Ingredients
1 1/4 lbs flank steak (thinly sliced)
1/4 cup + 2 teaspoons cornstarch (divided use)
3 tablespoons vegetable oil
1 1/2 teaspoons minced garlic
1 teaspoon minced ginger

Easy Chicken and Rice
3
(8)
· 35 min·Yield: 4 servings
Looking for a recipe for chicken and rice? Our Instant Pot® Easy Chicken and Rice makes comfort food ...
Ingredients
1 1/4 lbs boneless (skinless chicken breasts, cut up (about 1 1/2 inch pieces))
1/2 tsp onion powder
3/4 cup uncooked long-grain white rice
1/2 cup shredded Cheddar cheese
1 1/3 cups Swanson® Chicken Broth (or water)

It's now easier to send Mushroom recipe a message.

Mushrooms are made up of around 90% water.

A single Portabella mushroom can contain more potassium than a banana.

Soups can be consumed hot or cold, depending on the climate of the region where it's being served, and flavors can be sweet or savory.

The worlds largest producer of edible mushrooms is China which produces about half of all cultivated mushrooms.

Mushrooms contain no chlorophyll and most are considered saprophytes. That is, they obtain their nutrition from metabolizing non living organic matter. This means they break down and "eat" dead plants, like your compost pile does.

The mushroom is used in many cuisines throughout the world and it is known as the "meat" of the vegetable world.

INGREDIENTS
FOR THE MUSHROOM FILLING:
4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
½ cup plus 5 tablespoons olive oil
Kosher salt and black pepper
2 pounds mixed mushrooms, such as shiitake, oyster and cremini
4 shallots, finely chopped (about 1 packed cup)
6 garlic cloves, finely chopped
2 tablespoons finely chopped fresh rosemary
⅓ cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar
2 tablespoons soy sauce

PREPARATION
Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Transfer to a wire rack, gill-side down, to cool.
Prepare the mushroom filling: Separate and reserve any mushroom stems. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the large bowl. (Chopping most of the mixed mushrooms in the food processor will save you some time, but you’ll want to chop some by hand for texture.)
Prepare an ice bath in a large bowl. (You’ll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You’ll add soy sauce later, so avoid overseasoning at this stage.) Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.
Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.
Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.
Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1½-inch border at the ends. Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about ½ inch of the mushrooms exposed on both sides. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)
To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.
Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.
Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.
While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.
To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.

INGREDIENTS
1 pound small button mushrooms ends trimmed
1 1/2 cups all purpose flour divided use
1 cup beer
2 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
oil for frying
1 tablespoon fresh parsley
INSTRUCTIONS
Heat 3 inches of oil in a deep pot to 375 degrees F.
Coat the mushrooms in 1/2 cup flour, shaking off any excess.
In a medium bowl, mix together the remaining cup of flour, beer, salt, pepper, garlic powder and onion powder.
Coat each mushroom in batter, letting the excess batter drip back into the bowl.
Fry 4-5 mushrooms at a time until golden brown, about 7 minutes.
Repeat the process with the remaining mushrooms.
Sprinkle with parsley, then serve immediately.

Ingredients

1 kg (2lbs) mushrooms sliced (Chestnut/Cremini/Button/Brown, etc)
2 tbsp butter
4 leeks finely chopped
2 tsp fresh thyme
3 garlic cloves crushed
8 cups stock
1 cup heavy/whipping cream (evaporated milk can be substituted)
squeeze of lemon juice
Salt & Black pepper to taste
Instructions
In a large pot, melt the butter and add the mushrooms. Allow to cook until the mushrooms are well browned.

Add the leeks and cook until soft. Add the garlic and mushrooms and allow to cook until fragrant.
Add enough stock to just cover the mushrooms and allow to simmer for 7-10 minutes.
Transfer half of the soup to a blender and blend until smooth. If you prefer the soup to be smooth, blend all the soup until smooth. (This can be done with an immersion blender.)
Return to the heat and add the cream. Allow to simmer gently for 5 minutes and add the lemon juice and seasoning.
Serve hot with a swirl of cream and crusty bread.

Mushroom recipe updated their business hours.

Mushroom recipe updated their address.