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I know alot of people on this site eat mushrooms and i LOOOVVVEEE them so i thought ide throw some great mushroom recipes together for all to share and enjoy.
<b>Mushrooms with mediterranean stuffing</b>
<b>Ingredients:</b> 2/3 cup lofat cottage cheese 1/2 tsp dried oregano 3 ounces feta cheese, crumbled 2 tbs freshly snipped dill 1 tsp lemon juice 1/2 tsp olive oil salt to taste 30 medium mushroom caps cleaned and stemmed fresh dill sprigs for garnish
<b> Directions:</b> Combine the first 7 ingredients in a small bowl and mix until blended thoroughly. spoon about 1 teaspoon of filling into each mushroom cap. garnish with fresh dill sprigs and serve.
<b>Marinade</b> 1 cup olive oil 2 cloves garlic, minced 1 tbs finely chopped fresh rosemary 1 tbs finely chopped fresh oregano 1 tbs finely chopped fresh basil juice of 1 lemon 2 tsp salt
<b>Garlic flan</b> 1 cup heavy cream 3 cloves roasted garlic, cut in half 3 egg yolks 1 tsp powdered, unflavored gelatin pinch of salt pinch of white pepper grating of fresh nutmeg butter, softened
<b>Directions:</b> 1. Remove and discard stems from the mushrooms. Clean the caps using a damp paper towel. 2. In a medium sized bowl, whisk together all of the marinade ingredients. Add the mushroom caps and let sit, uncovered, for 2 hours at room temp. 3. Preheat the broiler or the grill to high heat. 4. Broil or grill the mushrooms on each side; let cool. Cut the mushrooms into 1/2-inch slices and set aside. 5. Preheat oven to 350?. 6. To prepare the flan: Bring the cream and garlic to a simmer in a small saucepan over medium-low heat. Transfer the mixture to a blender or a food processor and add the egg yolks, gelatin, salt, pepper, and nutmeg. puree until smooth. 7. Using 4-ounce buttered ramekins, pour in the custard to the top. Place the ramekins into a baking pan and fill it with 1/2 inch of water. Bake for about 1 hour or until the custard is set. 8. Position each ramekin in the center of a salad plate. Server the slices of mushroom around the flan and garnish with chopped chives.
<b>Portobellos stuffed with basil and salmon on arugula leaves</b>
<b>Ingredients:</b> 2 large portobello mushroom caps 3 tsp sunflower oil or light olive oil salt and freshly ground black pepper to taste 2 tbs minced scallion 2 cloves garlic, minced 1/4 cup fresh basil leaves, julienned 3 tbs cream cheese 1/2 pound salmon, skinned, boned, and chopped into medium cubes 10 ounces fresh arugula leaves, stemmed
<b>Directions:</b> 1. Preheat oven to 375? 2. Brush the mushrooms with the oil and season with salt and pepper. Place the mushrooms on a foil-covered baking sheet, lightly oiled, stem side up. Roast for about 20 to 30 minutes, until tender when pierced with a fork, but not shriveled. 3. Mix together the scallion, garlic, basil, and cream cheese in a small bowl. Split the salmon into 2 equal portions and place each piece on a mushroom cap. Top with the cream cheese mixture. Season with salt and freshly ground black pepper. 4. Baked the stuffed mushroom, uncovered, for about 20 to 25 minutes, until the cream cheese us bubbly and starting to brown on top and the salmon is cooked through. Server each mushroom cap on a bed of arugula leaves.
<b>Hearty mushroom soup</b>
<b>Ingredients:</b> 4 tbs butter 3 cups chopped mushrooms 1/2 cup chopped onions 2 cloves garlic, minced Salt and cayenne pepper to taste 1 tsp dry mustard 2 tsp wild mushroom powder 3 cups chicken stock 2 tbs madeira wine 1/4 cup heavy cream, at room temp
<b>Directions:</b> Melt the butter in a large saucepan over medium-low heat. Cook the mushrooms, onions, and garlic for about 20 minutes or until the mixture seems thick. Add the salt, cayenne, dry mustard, and mushroom powder; mix well. Cook for about 5 minutes. 2. Pour in the chicken stock and madeira; bring to a simmer. Allow the soup to cool slightly and then add the heavy cream very slowly, whisking constantly to ensure the cream does not separate or curdle. Return the pan to the heat and gently reheat, stirring until slightly thick. Serve immediately.
<b>Sauteed mushrooms with tarragon</b>
<b>Ingredients:</b> 1 tbs olive oil 10 ounces button mushrooms, trimmed, cleaned, and cut into quarters 1 tsp minced garlic Salt and freshly ground black pepper to taste 1 tsp coarsely chopped fresh tarragon Squeeze of fresh lemon
<b>Directions:</b> 1. Heat the olive oil in a medium-size saute pan over medium-high heat. Add the mushrooms and cook them for about 5 minutes, stirring often, until they are lightly brown. 2. Lower the heat, add the garlic, and cook for 1 minute. Season with salt and pepper. Add the tarragon and a squeeze of lemon juice. Server immediately.
theres just a few i have a thousand PM me if you would like some more, i have ones with salad, soups, baked stuff, the goods.
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