Mushroom Recipes!

Discussion in 'Food & Wine' started by boedicca, Nov 19, 2010.

  1. boedicca
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    boedicca Uppity Water Nymph Supporting Member

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    A friend gifted Chez Boe with a large assortment of fresh mushrooms:

    Portabellos
    Crimini
    Maitake
    Porcini

    If you have a favorite recipe which prominently features mushroom, please post!
     
  2. Granny
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    Granny Gold Member

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    Am I allowed to invite myself to your table? :D
     
  3. boedicca
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    boedicca Uppity Water Nymph Supporting Member

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    I will always have a place at the table for Dear Granny.

    :)
     
  4. Granny
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    Granny Gold Member

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    Ooooh - Thanks and yum yum!

    OK people - let's get rolling with those recipes. *Granny drums fingers on her desk"
     
  5. Shadow
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    Sausage Stuffed Mushrooms

    3 Italian hot sausages, casings removed
    1 1/2 teaspoons dried oregano
    1 cup freshly grated Parmesan cheese (about 3 ounces)
    1/2 teaspoon Worcestershire sauce
    1/2 teaspoon garlic powder
    1 8-ounce package cream cheese, room temperature
    1 large egg yolk


    Olive oil
    24 large mushrooms, stemmed
    1/3 cup dry white wine (I actually used a Marsala last time and it was very good too)



    Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.

    Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)

    Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
     
  6. syrenn
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    Sauted in butter with a bit of garlic, salt and pepper

    And cream of mushroom soup. :)
     
  7. syrenn
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    Cream of Mushroom Soup


    3# White mushrooms………plus a few extra
    3# Portabella or wild mushrooms….plus 1# extra for garnish
    1oz dried porcine mushrooms
    1 large onion diced
    1/2c +1tlb flour
    3/4 c Butter
    6c chicken broth……..you may substitute veggie broth
    1 ½ c heavy cream
    1/2 c sherry
    salt and pepper to taste

    Soak the dried Porcini mushrooms if enough boiling water to cover, and set it aside for 15 minutes. When the mushrooms are soft remove form the water and set aside. Strain the mushroom water through a coffee filter and save.

    In a food processor with the blade attachment, in small batches, grind up the mushrooms, along with the reserved porcini mushrooms. In a large heavy pan over medium high heat a ¼ c olive oil and the ground mushrooms. Cook until most of the liquid is evaporated, stirring often. If you only have one large, this step can be done in advance.

    In a large heave pot sauté the onions in the butter until translucent. Add the flour and cook, whisking constantly for 3 minutes. Whisk in 4 cups of the broth until smooth. Add the mushrooms, the reserved porcini liquid and the remaining ingredients. Season soup with salt and pepper to taste.

    Desired thickness: If the soup is how you like it, leave it alone, if you would prefer a thinner soup add the remaining broth until you are happy.

    Garnish: thinly slice the extra mushrooms and sauté in butter. Float on top of the soup as you serve

    Extra Special Garnish: not a requirement

    You will find this in the gourmet section. Look for white or black truffle oil and use a very, very……wispy drizzle on the top of the soup as you serve. It doesn’t take much, so err on the side of less oil.

    Enjoy
    :)
     
  8. Trajan
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    Trajan conscientia mille testes

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    bread crumbs, oregano, chopped parsley, chopped onions, chopped red pepper, garlic, crabmeat.

    saute the garlic, then add the onions, chopped red pepper, mix it up, cook it till the bread crumbs are brown, keep it moist, remove from pan (with drippings) mix in the parsley and oregano. add enough crabmeat to equal half the mix.
    Rub oil on the shells of the mushrooms stuff the shells ( stems are gone of course) baking sheet , 350, half hour. eat!
     
  9. Sarah G
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    Sarah G When Nothing Goes Right, Go Left Supporting Member

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    I fry them in olive oil and use them with many dishes. Remember, don't crowd the mushrooms. Put less in the pan than you think should go in.

    I stand there turning and browning until they are golden brown.. Perfect on their own, really.
     
  10. Shadow
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    I have eaten these before. Very very good. Thanks for posting the recipe.
     

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