I'm craving mushrooms, anyone know a good recipe for cooking them?!
Answers: Either baked or fried is fine, thanks!
I love mushrooms... even.. nevermind this is not the type of question. Uhm... I cooked some mushrooms yesterday and here's what I did.
I cut the mushrooms in three after wiping them clean (never wash mushrooms, they become gummy).
Sautee them in some butter (you choose the amount).
after they're cooked almost all the way add some asparagus spears (thin) and then sprinkle them with some garlic salt.
Another way of making them..
Sautee some diced onion and garlic. Once the onion is transluscent, add some mushrooms sliced thin-ish. Once cooked, add some small diced tomatoes and season with salt and pepper or garlic salt to taste... once those are cooked add a bunch of spinach, cover and let them whilt. Mix and serve. They are DELICIOUS. I have so many other ways of making them, but I don't want to bore you :o)
Garlic butter and a touch of white wine.
Stuffed mushrooms
8 to 10 medium mushroom, firm, closed caps
1 tablespoon butter
2 tablespoons minced onion or green onion
1/4 tablespoon Worcestershire sauce
1/4 cup soft bread crumbs (see below)
1/4 cup shredded sharp cheddar cheese
2 tablespoons water
salt & pepper to taste
PREPARATION:
Preheat oven to 350°. Wash mushrooms quickly under running water; drain on paper towels. Pull stems from mushrooms and chop finely. Melt butter in a skillet over medium-low heat; add chopped mushroom stems and onion. Sauté until tender. Stir in Worcestershire sauce, soft bread crumbs, cheese, salt and pepper. Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top. At this point, you may cover and refrigerate these mushrooms for up to 24 hours. Before serving, put 2 tablespoons of water in a shallow dish and arrange stuffed mushrooms in dish. Bake for about 20 minutes. Serve hot.
Makes 8 to 10 appetizers.
Soft bread crumbs: Put bread on cutting board and use fork tines to tear off crumbs, or use food processor to make finer crumbs. One slice bread makes about 1/2 cup lightly packed crumbs.
Make Some Chicken + Mushroom Soup!
And Put Loadsa Mushrooms In It.
I love mushrooms also and prepare them simply. After I cut them in halves or quarters or slices (depending upon size), I just put them in a fry pan that has a lid with about 1 Tbs. of butter for 8 oz. of mushrooms. Start it on High heat and as soon as the butter is basically melted, stir it all around to make sure the mushrooms don't stick, add up to a quarter of a cup of red wine (burgandy or cabernet or whatever is your favorite) or some beef broth. Turn heat to low, cover and simmer until mushrooms are tender. Sometimes, I add a little garlic but not much since I don't want to hide the flavor of the mushrooms, just want to enhance their flavor.
Enjoy your mushrooms!
I like em just stuffed with cream cheese and baked.
Slice them and saute them in butter. When they are almost done, sprinkle on some garlic salt. Add a little bit of wine and let reduce a bit. Serve over steak.
By accident , I found a great way and I'm not that much of a mushroom fan.
Fry the sliced mushrooms in a lot of butter.....After a while you'll notice a lot of water getting into the pan, (that's the mushrooms giving up there moisture). Don't go REAL hot.
When "most" but not all of that moisture is gone, add a can of beef broth. Simmer that down till it becomes a sauce.
It takes a little while (half hour?)...Taste them AND the sauce near the end and stop cooking before the sauce gets too thick..........To die for!!
SAUTED MUSHROOMS ON TOAST
Ingredients:
2 cups fresh moshrooms
2 shallots
2 tblsp fresh chopped parsley
1 tblsp butter
1/2 tsp lemon juice (preferably fresh)
Instructions:
-------------
Clean the mushrooms in cold water (Harlod McGee tells us that they do
not absorb enough water to be worth the fuss of using a mushroom brush.
I agree. Since they are already something like 95% water, even if they
absorb a large amount, they will only become ... what - 96%?)
Cut or pull the stems off of the mushrooms (save them for mushroom soup
or a duxell) and slice the caps into 3/16 inch slices.
Finely chop the shallots. If you don't have shallots, use 3 tbsp
chopped onion and 1 small clove of garlic, chopped, minced, diced,
pressed, cleavered or otherwise made mushy in your most favorite way.
Heat a frying/saute pan over medium-high heat. Add the butter and let
it melt. When the butter is bubbling, add the mushrooms. Saute,
tossing or stirring until the mushrooms start to brown. If a lot of
juice comes out of the mushrooms, simply boil it away and keep on.
As the mushrooms start to brown, add the shallots (or onion and garlic)
and the chopped parsley. Finish browning the mushrooms.
Taste the mixture. Sometimes it will improve in flavor with the
addition of the lemon juice. Sometimes it doesn't seem to be needed.
Spoon the sauted mushrooms over warm, buttered toast.