I picked some really nice mushrooms from my backyard, any good recipes out there?!
Answers:
Backyard mushrooms
1 whole week old rotting chicken (left in the sun if possible)
3 spoiled onions (mouldy is best)
salt
pepper
Stuff the rotting chicken with the mushrooms and onions, salt and pepper liberally, cook for only one hour at 300 degrees (you want it nice and undercooked)!. Enjoy - it won't make you any sicker than eating the mushrooms alone! Unless you are trained to know what mushrooms are edible and which ones aren't, don't eat them!. Some a highly toxic and can make you very sick (or could kill small children and the elderly)!.
Please buy some fom the store and sautee them in in real butter, chives, roasted garlic, salt and pepper - now that's yummy!!Www@FoodAQ@Com
1 whole week old rotting chicken (left in the sun if possible)
3 spoiled onions (mouldy is best)
salt
pepper
Stuff the rotting chicken with the mushrooms and onions, salt and pepper liberally, cook for only one hour at 300 degrees (you want it nice and undercooked)!. Enjoy - it won't make you any sicker than eating the mushrooms alone! Unless you are trained to know what mushrooms are edible and which ones aren't, don't eat them!. Some a highly toxic and can make you very sick (or could kill small children and the elderly)!.
Please buy some fom the store and sautee them in in real butter, chives, roasted garlic, salt and pepper - now that's yummy!!Www@FoodAQ@Com
Saw this recipe today, and it looked so delicious!.!.!.
***Bistro Grilled Chicken with White Wine Mushroom Sauce***
For Brine:
4 cups water
1 lemon, quartered and juiced
1/4 cup sugar
1 cup salt
4 (6-ounce) boneless chicken breasts with skin
4 drops liquid smoke
4 tablespoons unsalted butter, softened
8 sage leaves
Salt and freshly ground black pepper
For White Wine Mushroom Sauce:
3 tablespoons butter
1 tablespoon olive oil
1/2 sweet onion, chopped
8 ounces baby bella mushrooms, sliced
1/4 teaspoon cayenne pepper
1/2 cup semidry white wine
1 1/2 cups chicken stock
1 tablespoon all-purpose flour
Directions
Special equipment: grill pan
Preheat oven to 425 degrees F!.
In a large bowl mix together water, lemon juice, sugar and salt until dissolved!. Add lemon quarters and chicken!. Marinate for 30 minutes!. Remove from marinade and pat dry!. Preheat a grill pan over medium heat!. Massage 1 drop of liquid smoke into each chicken breast!. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin!. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes!. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes!.
Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil!. Add onions, mushrooms and cayenne pepper!. Saute until onions are translucent and mushrooms are tender, about 8 minutes!. Add wine and reduce until it's almost evaporated!. Add chicken stock and simmer until reduced by one third!. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon!. Simmer until sauce resembles loose gravy, about 5 minutes!. Serve warm with the chicken!.
Www@FoodAQ@Com
***Bistro Grilled Chicken with White Wine Mushroom Sauce***
For Brine:
4 cups water
1 lemon, quartered and juiced
1/4 cup sugar
1 cup salt
4 (6-ounce) boneless chicken breasts with skin
4 drops liquid smoke
4 tablespoons unsalted butter, softened
8 sage leaves
Salt and freshly ground black pepper
For White Wine Mushroom Sauce:
3 tablespoons butter
1 tablespoon olive oil
1/2 sweet onion, chopped
8 ounces baby bella mushrooms, sliced
1/4 teaspoon cayenne pepper
1/2 cup semidry white wine
1 1/2 cups chicken stock
1 tablespoon all-purpose flour
Directions
Special equipment: grill pan
Preheat oven to 425 degrees F!.
In a large bowl mix together water, lemon juice, sugar and salt until dissolved!. Add lemon quarters and chicken!. Marinate for 30 minutes!. Remove from marinade and pat dry!. Preheat a grill pan over medium heat!. Massage 1 drop of liquid smoke into each chicken breast!. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin!. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes!. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes!.
Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil!. Add onions, mushrooms and cayenne pepper!. Saute until onions are translucent and mushrooms are tender, about 8 minutes!. Add wine and reduce until it's almost evaporated!. Add chicken stock and simmer until reduced by one third!. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon!. Simmer until sauce resembles loose gravy, about 5 minutes!. Serve warm with the chicken!.
Www@FoodAQ@Com
If you know the mushrooms are safe and that is a BIG if!. They can be used in any recipe calling for mushrooms!.
I get a lot of wild mushrooms and since there is more than I can use at once I dry the denser ones and the more delicate ones I saute and freeze for later use!.
The ones that I pick are the Hen of the Wood mushroom and Shaggy Parasol!. The Hen of the Woods is a heavy dense one that dries very nicely the Shaggy one I saute and freeze!.
I make pasta sauce, soup, I add them to chili, meatloaf, hamburgers!. Mushrooms can be added to almost anything!.
But if you are not sure that these are safe do not take the chance until you have checked them out!. Many Universities have co-operative extension programs and Master Gardener's are available to answer some questions!. Or try your city/town's conservatory for information!.Www@FoodAQ@Com
I get a lot of wild mushrooms and since there is more than I can use at once I dry the denser ones and the more delicate ones I saute and freeze for later use!.
The ones that I pick are the Hen of the Wood mushroom and Shaggy Parasol!. The Hen of the Woods is a heavy dense one that dries very nicely the Shaggy one I saute and freeze!.
I make pasta sauce, soup, I add them to chili, meatloaf, hamburgers!. Mushrooms can be added to almost anything!.
But if you are not sure that these are safe do not take the chance until you have checked them out!. Many Universities have co-operative extension programs and Master Gardener's are available to answer some questions!. Or try your city/town's conservatory for information!.Www@FoodAQ@Com
~~~~~~~~~~~~~~~~~~~
MUSHROOMS FLORENTINE
1 lb!. fresh mushrooms, washed and dried
butter
2 pkgs!. frozen spinach, thawed
1 tsp!. salt
1/4 cup chopped onion
1/2 stick melted butter
1 cup freshly grated Cheddar cheese
garlic salt
Saute mushroom stems and caps in butter until brown, browning cap side of mushrooms first!.
Line a 10 inch casserole with spinach which has been seasoned with salt, onion and butter!. Sprinkle with 1/2 cup grated cheese!.
Arrange sauteed mushrooms over the spinach!. Season with garlic salt!. Cover with remaining cheese!. Bake for 20 minutes at 350 degrees or until cheese is melted and browned!.
This casserole may be prepared and refrigerated until it is to be baked!.
Makes 6 to 8 servings!.
~~~~~~~~~~~~~~~~~~~~~~~~~
DRIED WILD MUSHROOM SOUP
2 cups of various dried wild mushrooms
1 tbsp butter
1/2 tbsp flour
1 tbsp vegeta
1 cube of mushroom broth
ground black pepper
1/4 cup of sour cream
noodles (wide, short egg noodles or home-made noodles
Soak mushrooms for at least an hour!. Can substitute regular white dried mushrooms, however the taste will not be the same!.
Boil quickly in the same water!. Discard water if using wild mushrooms other than Porcini, King Boletus or chantarellas!. Add new water and bring to a boil!. Add mushroom broth cube and Vegeta to taste!. Simmer on low for at least 1/2 hour!.
In a small sauce pan, melt the butter and add flour, stirring until smooth!. Remove from heat and mix with soup stirring so that it won't crumble!. Pour it back to the soup and stir!. Take the soup off the burner and add sour cream!.
Serve hot with noodles and ground black pepper!.
~~~~~~~~~~~~~~~~~~~~~~~
SPINACH, MUSHROOM AND BACON FETTUCINE
12 ozs!. whole wheat fettucine
6 slices bacon, cut in 2-inch pieces
1 medium onion, chopped
8 ozs!. fresh mushrooms, sliced
1 clove garlic, chopped
8 oz!. package low fat cream cheese, cut into small pieces
1/2 cup skim milk
10 oz!. bag fresh pre-washed baby spinach
1 small tomato, diced
grated parmesan cheese
Cook fettucine according to package directions!. Meanwhile, fry bacon in large nonstick skillet until crisp; drain on paper towels and set aside!. Wipe out skillet!. Place 1 tablespoon bacon grease back in skillet; add onion and mushrooms and sauté over high heat until onion is slightly browned and mushrooms are tender!. Reduce heat to medium; add garlic and cook 2-3 minutes until fragrant!. Add cream cheese and milk and continue stirring over medium heat until cream cheese is melted!. Add spinach and cook just until wilted!. Drain the pasta!. Add pasta and bacon to the skillet, heating until warmed through!. Sprinkle with diced tomato and Parmesan cheese before serving!. (May add additional milk if a thinner sauce is desired!.)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SWISS PORTABELLA MUSHROOM CHICKEN
BREASTS
skinless boneless chicken breasts
sliced portabella mushrooms or whole caps
swiss cheese
Italian dressing
lemon juice
rosemary
parsley
various spices
(Optional) Marinate Chicken breasts with lemon juice, herbs, and spices overnight!.
Place chicken in casserole dish with marinade covering bottom (at very least) to prevent drying!.
Bake @ 350° for 35 Minutes
Meanwhile place mushroom slices into separate baking dish covered with Italian dressing!. Put into oven about 15 minutes after chicken has been placed into oven!.
Once the chicken's 35 minutes is up, place single mushroom slice on top of individual chicken breasts, and cover with a slice of baby swiss cheese!. (Use a separate baking sheet, etc!.)
If using whole portabellas, (caps) then place chicken on top of caps, then cheese on top of chicken!.
Cook additional 5-10 minutes, or just before cheese starts to brown!.
~~~~~~~~~~~~~~~~~~~~~
BEST EVER MUSHROOM SCALLOPED POTATOES
8 cups thinly sliced & peeled potatoes
1 large onion
1 tablespoon butter/garlic butter
8-12 large fresh mushrooms, thinly sliced
2 cans Cream of Mushroom soup
1 cup milk (skim, 1%, 2%)
1 1/2 cups shredded Cheddar cheese
sea salt, to taste
freshly ground pepper, to taste
paprika, to taste
Combine soup, milk and spices in a bowl!. Sauté thinly sliced onion rings in 1 tablespoon butter!.
Lightly oil a casserole dish or glass lasagna pan with olive oil!.
Arrange potatoes in a single layer in bottom of dish!. Drizzle soup mixture over top!.
Arrange onions and mushrooms!. Sprinkle cheese over each layer!.
Continue to layer in this manner until all ingredients are used up!.
Bake at 375°F for approximately 1 hour or until potatoes reach desired texture!.
For a crispy top layer, uncover during the last 10-15 minutes of cooking time!.
~~~~~~~~~~~~~~~~~~~~Www@FoodAQ@Com
MUSHROOMS FLORENTINE
1 lb!. fresh mushrooms, washed and dried
butter
2 pkgs!. frozen spinach, thawed
1 tsp!. salt
1/4 cup chopped onion
1/2 stick melted butter
1 cup freshly grated Cheddar cheese
garlic salt
Saute mushroom stems and caps in butter until brown, browning cap side of mushrooms first!.
Line a 10 inch casserole with spinach which has been seasoned with salt, onion and butter!. Sprinkle with 1/2 cup grated cheese!.
Arrange sauteed mushrooms over the spinach!. Season with garlic salt!. Cover with remaining cheese!. Bake for 20 minutes at 350 degrees or until cheese is melted and browned!.
This casserole may be prepared and refrigerated until it is to be baked!.
Makes 6 to 8 servings!.
~~~~~~~~~~~~~~~~~~~~~~~~~
DRIED WILD MUSHROOM SOUP
2 cups of various dried wild mushrooms
1 tbsp butter
1/2 tbsp flour
1 tbsp vegeta
1 cube of mushroom broth
ground black pepper
1/4 cup of sour cream
noodles (wide, short egg noodles or home-made noodles
Soak mushrooms for at least an hour!. Can substitute regular white dried mushrooms, however the taste will not be the same!.
Boil quickly in the same water!. Discard water if using wild mushrooms other than Porcini, King Boletus or chantarellas!. Add new water and bring to a boil!. Add mushroom broth cube and Vegeta to taste!. Simmer on low for at least 1/2 hour!.
In a small sauce pan, melt the butter and add flour, stirring until smooth!. Remove from heat and mix with soup stirring so that it won't crumble!. Pour it back to the soup and stir!. Take the soup off the burner and add sour cream!.
Serve hot with noodles and ground black pepper!.
~~~~~~~~~~~~~~~~~~~~~~~
SPINACH, MUSHROOM AND BACON FETTUCINE
12 ozs!. whole wheat fettucine
6 slices bacon, cut in 2-inch pieces
1 medium onion, chopped
8 ozs!. fresh mushrooms, sliced
1 clove garlic, chopped
8 oz!. package low fat cream cheese, cut into small pieces
1/2 cup skim milk
10 oz!. bag fresh pre-washed baby spinach
1 small tomato, diced
grated parmesan cheese
Cook fettucine according to package directions!. Meanwhile, fry bacon in large nonstick skillet until crisp; drain on paper towels and set aside!. Wipe out skillet!. Place 1 tablespoon bacon grease back in skillet; add onion and mushrooms and sauté over high heat until onion is slightly browned and mushrooms are tender!. Reduce heat to medium; add garlic and cook 2-3 minutes until fragrant!. Add cream cheese and milk and continue stirring over medium heat until cream cheese is melted!. Add spinach and cook just until wilted!. Drain the pasta!. Add pasta and bacon to the skillet, heating until warmed through!. Sprinkle with diced tomato and Parmesan cheese before serving!. (May add additional milk if a thinner sauce is desired!.)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SWISS PORTABELLA MUSHROOM CHICKEN
BREASTS
skinless boneless chicken breasts
sliced portabella mushrooms or whole caps
swiss cheese
Italian dressing
lemon juice
rosemary
parsley
various spices
(Optional) Marinate Chicken breasts with lemon juice, herbs, and spices overnight!.
Place chicken in casserole dish with marinade covering bottom (at very least) to prevent drying!.
Bake @ 350° for 35 Minutes
Meanwhile place mushroom slices into separate baking dish covered with Italian dressing!. Put into oven about 15 minutes after chicken has been placed into oven!.
Once the chicken's 35 minutes is up, place single mushroom slice on top of individual chicken breasts, and cover with a slice of baby swiss cheese!. (Use a separate baking sheet, etc!.)
If using whole portabellas, (caps) then place chicken on top of caps, then cheese on top of chicken!.
Cook additional 5-10 minutes, or just before cheese starts to brown!.
~~~~~~~~~~~~~~~~~~~~~
BEST EVER MUSHROOM SCALLOPED POTATOES
8 cups thinly sliced & peeled potatoes
1 large onion
1 tablespoon butter/garlic butter
8-12 large fresh mushrooms, thinly sliced
2 cans Cream of Mushroom soup
1 cup milk (skim, 1%, 2%)
1 1/2 cups shredded Cheddar cheese
sea salt, to taste
freshly ground pepper, to taste
paprika, to taste
Combine soup, milk and spices in a bowl!. Sauté thinly sliced onion rings in 1 tablespoon butter!.
Lightly oil a casserole dish or glass lasagna pan with olive oil!.
Arrange potatoes in a single layer in bottom of dish!. Drizzle soup mixture over top!.
Arrange onions and mushrooms!. Sprinkle cheese over each layer!.
Continue to layer in this manner until all ingredients are used up!.
Bake at 375°F for approximately 1 hour or until potatoes reach desired texture!.
For a crispy top layer, uncover during the last 10-15 minutes of cooking time!.
~~~~~~~~~~~~~~~~~~~~Www@FoodAQ@Com
Deathcap omlette
1 - plan funeral
2 - fry "mushrooms" in butter
3 - add eggs and saute
4 - eat
5 - dieWww@FoodAQ@Com
1 - plan funeral
2 - fry "mushrooms" in butter
3 - add eggs and saute
4 - eat
5 - dieWww@FoodAQ@Com
You mean they came from the same area your dog took its dump!.!.
Unless you know for a fact they are safe frying them in a dab of butter is delicious
but keep a bottle of Ipecac close by
Www@FoodAQ@Com
Unless you know for a fact they are safe frying them in a dab of butter is delicious
but keep a bottle of Ipecac close by
Www@FoodAQ@Com
The best recipe is to throw them away! They are very possibly poisonous!. Go to the store and buy some safe ones!.Www@FoodAQ@Com
i have never done it but my aunt told me that mushrooms and olive oil cooked was goodWww@FoodAQ@Com