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Lemon Garlic Mushrooms Recipe

Lemon Garlic Mushrooms Ingredients

  • Lemon Garlic Mushrooms Recipe
    Lemon Garlic Mushrooms Recipe

    1/4 cup lemon juice

  • 3 tablespoons minced fresh parsley
  • 2 tablespoons olive or vegetable oil
  • 3 garlic cloves, minced
  • Pepper to taste
  • 1 pound large fresh mushrooms

How to make Lemon Garlic Mushrooms

  • In a small bowl, combine the first five ingredients; set aside.
  • Grill mushrooms, covered, over medium-hot heat for 5 minutes. Brush generously with lemon mixture. Turn mushrooms; grill 5-8 minutes longer or until tender. Brush with remaining lemon mixture before serving.
  • Lemon Garlic Mushrooms is ready to serve.

Tandoori Mushrooms Recipe

Tandoori Mushrooms Ingredients

  • Tandoori Mushrooms
    Tandoori Mushrooms

    1/2 kg Mushrooms- washed,drained and cut into half

  • 3/4 cup Milk
  • 3/4 tsp Cornflour
  • 3/4 tsp Kasuri methi
  • 2 tsp Oil
  • 3 Red chillies
  • 7 Garlic
  • 2 Cloves
  • 2 inch Ginger
  • 4 tsp Coriander Powder
  • 2 tsp Cumin Powder
  • Salt to taste

How to make Tandoori Mushrooms

  • Wash the mushrooms, drain and keep aside.
  • Dissolve the cornflour in the milk and keep aside.
  • Heat oil in a pan.
  • Add chilly garlic paste, kasuri methi and saute for 2 mins, now add cornflour solution, salt, saute for 4-5 mins.
  • Add mushrooms into this batter and coat well then set aside for 30 mins.
  • Put the mushrooms in a skewer and set skewers aside in the tandoor.
  • Tandoori Mushrooms is ready to serve.

Prep Time: 10 mins.
Cook Time: 10 mins.
yield: 4 servings

Wash the mushrooms, drain and keep aside.

Dissolve the cornflour in the milk and keep aside.
Heat oil in a pan.

Add chilly garlic paste, kasuri methi and saute for 2 mins, now add cornflour solution, salt, saute for 4-5 mins.
Add mushrooms into this batter and coat well then set aside for 30 mins.
Put the mushrooms in a skewer and set skewers aside in the tandoor.

Pickled Mushrooms Recipe

Pickled Mushrooms Ingredients

  • Pickled Mushrooms Recipe
    Pickled Mushrooms Recipe

    1/2 cup red wine vinegar

  • 1/2 cup water
  • 2 bay leaves
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 garlic clove, minced
  • 1 pound fresh mushrooms, quartered

How to make Pickled Mushrooms

  • In a saucepan over medium heat, combine the vinegar, water, bay leaves, sugar, salt and garlic. Add mushrooms. Bring to a boil; boil for 2 minutes. Cool slightly. Transfer to a bowl; cover and refrigerate for 8 hours or overnight. Discard bay leaves before serving.
  • Pickled Mushrooms is ready to serve.

Sesame Mushrooms Recipe

Sesame Mushrooms ingredients:

  • Sesame Mushrooms
    Sesame Mushrooms

    ¾ lb of mushrooms, sliced thinly.

  • 2 tablespoons of scallion greens, thinly sliced.
  • 1 tablespoon of water.
  • 2 teaspoons of sesame oil.
  • 1 teaspoon of vegetable oil.
  • Salt and pepper, to taste.

How to make Sesame Mushrooms:

  • Heat the sesame and vegetable oils in a large skillet over a moderate heat.
  • Cook the mushrooms in the skillet for about 8 minutes, or until the liquid they give off has evaporated and the mushrooms have turned golden.
  • Stir in the tablespoon of water, the scallion greens, and salt and pepper to taste.
  • Cook the mixture, stirring, for 1 minute, then serve as desired.
  • Sesame Mushrooms Recipe is ready to serve.

Quail Stuffed with Wild Mushrooms Recipe

Quail Stuffed with Wild Mushrooms Ingredients :

  • Quail Stuffed with Wild Mushrooms
    Quail Stuffed with Wild Mushrooms

    4 large quail

  • 1 tbs olive oil
  • 2 x onion, diced
  • 2 cup breadcrumbs
  • 2 cup wild mushroom, sliced
  • salt
  • pepper
  • 2 tbs thyme, chopped
  • 2 tbs parsley, chopped
  • 1/2 cup clarified butter

How to make Quail Stuffed with Wild Mushrooms

  • Preheat oven to 350 degrees Fahrenheit.
  • De-bone the quail from the back, leaving the bird whole.
  • Put the olive oil in a heavy-bottomed frying pan over a medium heat.
  • Add the onion and cook until caramelized and brown, about15 minutes.
  • Add the wild mushrooms and cook for one minute.
  • Remove the pan from the heat and add the to the breadcrumbs.
  • Season to taste with salt and pepper.
  • Lay the quail out flat and divide the mushroom-onion-breadcrumb stuffing between
    the 4 birds, putting the mixture in the middle of the flattened bird.
  • Do the same thing with the chopped herbs.
  • Re-form the quail to their original shape.
  • Place them in a tin foil nest and brush with clarified butter.
  • Put the quail in the oven to roast for 20 minutes.
  • Remove from the oven.
  • Quail Stuffed with Wild Mushrooms Recipe is ready to serve.

Mushroom and Bacon Bread Tartlets Recipe

Mushroom and Bacon Bread Tartlets Ingredients

  • Mushroom and Bacon Bread Tartlets
    Mushroom and Bacon Bread Tartlets

    2 teaspoons olive oil

  • 2 tablespoons minced shallots
  • 1 clove garlic, minced
  • 1 1/2 cups chanterelle mushrooms, finely chopped
  • 1 tablespoon brandy
  • 1/2 teaspoon minced fresh thyme
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt and pepper to taste
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup shredded Swiss cheese
  • 2 tablespoons cream cheese, softened
  • 2 slices bacon, cooked and crumbled
  • 24 mini phyllo tart shells

How to make Mushroom and Bacon Bread Tartlets

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
  • In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
  • Bake in preheated oven for 15 to 20 minutes, or until filling is set.
  • Mushroom and Bacon Bread Tartlets Recipe is ready to serve.

Prep Time:15 Min
Cook Time:25 Min
Ready In:40 Min

Grilled Cajun Mushrooms Recipe

Grilled Cajun Mushrooms Ingredients:

  • Grilled Cajun Mushrooms
    Grilled Cajun Mushrooms

    1 pound white mushrooms or favorite variety

Marinade:

  • 1 1/2 cup butter
  • 1/2 cup soy sauce
  • 3 tablespoons olive oil
  • 2 1/2 tablespoons balsamic vinegar
  • 3/4 teaspoon sugar
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ginger
  • 3/4 teaspoon paprika
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon oregano

Cajun Mustard Ranch Sauce:

  • 3/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper

How to make Grilled Cajun Mushrooms

  • In a sauce pan melt butter. Add remaining ingredients and mix well until warm.
  • Pour marinade over mushrooms and let them soak at room temperature for 45 minutes.
  • Build a charcoal fire for direct grilling. Remove mushrooms from the marinade and grill over coals for 3-5 minutes on each side or until they soften. Baste mushrooms with marinade during the cooking process. Remove from grill and serve.
  • To save remaining sauce, store in a GladWare® Container.
  • Grilled Cajun Mushrooms Recipe is ready to serve.

Frozen Breaded Mushrooms Recipe

Frozen Breaded Mushrooms Ingredients

  • Frozen Breaded Mushrooms
    Frozen Breaded Mushrooms

    1cup flour

  • 1tsp. salt
  • 1cup beer

How to make Frozen Breaded Mushrooms

  • Mix the flour and salt, stir in the beer, cover and let sit at room temp. for @1 hour.
  • Heat oil.
  • Dip mushrooms in the batter and fry as directed on fryer.
  • Frozen Breaded Mushrooms Recipe is ready to serve.

Escargot Mushrooms Recipe

Escargot Mushrooms Ingredients

  • Escargot Mushrooms
    Escargot Mushrooms

    6 tablespoons softened butter

  • 2 teaspoons finely chopped shallots
  • 1 clove garlic, crushed and finely chopped
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped fresh parsley
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 12 large mushrooms, cleaned with stems removed
  • 12 large canned snails

How to make Escargot Mushrooms

  • Preheat an oven to 375F. Mix together 6 tablespoons of the softened butter with the shallots, garlic, celery, parsley, salt, and pepper. Place a small spoonful of herb butter and a snail in each mushroom cap, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in a shallow baking dish and bake them for 15 minutes. Serve hot.
  • Escargot Mushrooms Recipe is ready to serve.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Tuscan Meatloaf with Mushroom Sauce Recipe

Tuscan Meatloaf with Mushroom Sauce Ingredients

  • Tuscan Meatloaf with Mushroom Sauce
    Tuscan Meatloaf with Mushroom Sauce

    2 oz dried wild mushrooms

  • 1 lb lean ground beef
  • 1 Tbsp milk
  • One 2-in square of white bread, crust removed
  • 1 Tbsp finely chopped yellow onion
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 Tbsp chopped prosciutto or unsmoked ham
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 teaspoon minced garlic
  • 1 lightly beaten egg yolk
  • 1/2 cup unflavored bread crumbs
  • 4 Tbsp tomato paste
  • 2 Tbsp vegetable oil
  • 1 Tbsp butter
  • 1/3 cup dry white wine

How to make Tuscan Meatloaf with Mushroom Sauce

  • Soak the mushrooms in two cups of lukewarm water for half an hour or more.
  • In a bowl, break up the beef with a fork. In a small bowl, combine the milk and bread, and mash until creamy. Add the milk and bread to the meat, along with the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand. Mix in the lightly beaten egg yolk. Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles. Roll the loaf in the bread crumbs until evenly coated.
  • Drain the mushrooms (reserving the soaking water) and rinse them several times in clean, cold water. Chop the mushrooms roughly and set aside. Strain the soaking water through a fine sieve lined with paper towels. Whisk in the tomato paste and set aside.
  • Heat the butter and vegetable oil in a Dutch oven or heavy casserole pan just big enough for the meat. Brown the meat on all sides in the pan over medium heat after the butter foam subsides. Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice. Turn heat to medium low and add chopped mushrooms. Add the tomato paste mushroom water to the meat and mushrooms. Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
  • Carefully remove meat to a cutting board. Allow it to cool slightly and settle. Cut into slanted slices about 3/8 of an inch thick. If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the sauce.
  • Tuscan Meatloaf with Mushroom Sauce Recipe is ready to serve.