Blackened Salmon On Wilted Greens With Portobello Mushrooms Recipes

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PORTOBELLO MUSHROOMS



Portobello Mushrooms image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

Olive oil
10 portobello mushroom caps
Chopped dill
Sea salt

Steps:

  • Drizzle some olive oil over the mushrooms and season with some chopped dill and a pinch of sea salt on the underside of the mushrooms. Grill caps, watching it bubble, until tender and with slight grill marks.

FRIED PORTOBELLO MUSHROOMS



Fried Portobello Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 1 egg with 1/4 cup milk and 1 teaspoon Worcestershire sauce; season with salt and pepper. Mix 1 cup panko with 1/4 cup chopped parsley and the zest of 1/2 lemon; season with salt and pepper. Dip 3 quartered portobello caps (gills scraped out) in the egg and dredge in the panko. Shallow-fry in olive oil until golden, 2 to 3 minutes per side. Sprinkle with salt. Serve with lemon wedges.

DAD'S MUSHROOMS



Dad's Mushrooms image

Provided by Food Network

Categories     side-dish

Time 7h15m

Yield 4 cups (1 quart)

Number Of Ingredients 4

1/2 stick (4 tablespoons) unsalted butter
One 15-ounce can French onion soup
Salt and pepper to taste
2 1/2 pounds sliced white button mushrooms

Steps:

  • Melt the butter in a slow cooker on high. When the butter is melted, add the soup and season with salt and pepper. Stir the soup, then add the mushrooms. Coat the mushrooms with the soup, add the lid to the slow cooker and cook on high, stirring occasionally, for 5 hours.
  • Remove the lid and continue to cook on high, uncovered, for 2 more hours to cook down the sauce and allow it to thicken. Continue stirring occasionally. A small amount of liquid should be present upon completion. Reduce the temperature to low or warm for serving during the party. The sauce will continue to thicken during this time.

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