Mushroom Recipes!

[boedicca]

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!

 

[Granny]

Am I allowed to invite myself to your table?

 

[boedicca]

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

 

[Granny]

Ooooh - Thanks and yum yum!

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

 

[Shadow]

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.

 

[syrenn]

Sauted in butter with a bit of garlic, salt and pepper

And cream of mushroom soup.

 

[syrenn]

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

 

[Trajan]

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!

 

[Sarah G]

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.

 

[Shadow]

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!

I have eaten these before. Very very good. Thanks for posting the recipe.

 

[Shadow]

Mushroom Risotto

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese


In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

 

[Shadow]

Burgundy Mushrooms

1/4 c butter
1 tbsp flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
1 tsp minced garlic
1/3 c dry red wine or beef broth
1 c green pepper , cut into 1 inch pieces
1 c thinly sliced red onion (seperated into rings)
2 8 oz pkgs fresh mushrooms (halved)

In 10 inch skillet melt butter over med heat. Stir in flour,salt,pepper and garlic;contiune cooking until smooth and bubbly (aprox 30 sec). Stir in wine;add remaining ingredients. Continue cooking,stirring occassionaly,until mushrooms are tender. (aprox 10/12 min.)

**very good side dish for roasted or grilled meats.

 

[boedicca]

Last night we made pork tenderloin Stroganoff with the crimini.

Absolutely Delish!