Easy And Yummy Mushroom Bread Wedges Recipes

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BREADED MUSHROOMS



Breaded Mushrooms image

My Mom has been making these since I was a kid. It is a meal that my whole family enjoys (minus my brother as he hates mushrooms!). She use to make them by placing flour, breadcrumbs and eggs in three separate bowls. It took forever! I use Tupperware and old margarine containers to shake the mushrooms in. Quick, easy and less mess.

Provided by Veggie Girl Kacey

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 (8 ounce) package mixed mushrooms (button, mini bellas, cremini, etc.)
2 -3 eggs, beaten (usually two is enough but it depends on the size of your mushrooms)
1 cup flour
1 1/2-2 cups fine breadcrumbs (add more if necessary)
1 teaspoon garlic powder
1 tablespoon black pepper
seasoning salt (if necessary, bread crumbs may be salty enough)
vegetable oil (for deep frying)

Steps:

  • Place enough vegetable oil into a deep frying pan on low-medium heat. (I generally place in enough oil so that the bottom half of my mushrooms are submerged. You can always add more.).
  • You do not want the oil bubbling wildly. Adjust temperature accordingly when you place the mushrooms in (a low simmer is nice.).
  • Wash mushrooms and cut off tips of stems.
  • If the mushrooms are really big (such as stuffing mushrooms) cut them in half or even quarters. Otherwise, leave whole.
  • Place flour, eggs and breadcrumbs into three large, separate Tupperware containers.
  • Mix pepper, garlic powder and salt in with the breadcrumbs.
  • Place mushrooms in with the flour. Cover and shake until mushrooms are well coated.
  • Transfer mushrooms to Tupperware dish that has the beaten eggs in it. Cover and shake again until mushrooms are evenly coated.
  • Lastly, transfer mushrooms to final Tupperware container that has the breadcrumbs in it. NOTE: It is better to do this step in two batches as sometimes if there are not enough breadcrumbs the mushrooms do not get a nice even coat and look instead like they are covered in a lumpy batter.).
  • Place mushrooms in oil carefully and cook until bottoms are browned. Flip over and continue cooking until entire mushrooms are cooked through.
  • Mushrooms are done when gently crisp and the breading no longer appears wet looking.
  • Remove mushrooms with slotted spoon and place on plate lined with paper towel to drain.
  • Sprinkle with Parmesan cheese or dip them into your favourite sauce (such as Ranch).
  • *Optional: add some additional herbs or Parmesan cheese to the breadcrumbs to give the recipe a more professional appearance like that in the restaurants.

Nutrition Facts : Calories 396.9, Fat 6.6, SaturatedFat 2, Cholesterol 186, Sodium 229.8, Carbohydrate 66.7, Fiber 3.7, Sugar 1.7, Protein 16.2

EASY AND YUMMY MUSHROOM BREAD WEDGES



Easy and Yummy Mushroom Bread Wedges image

I made these for a Christmas Party we had last year and they went like hot cakes! Everyone complimented me on them. They are so easy but that does not take away from the flavor! I've cut the recipe back for this posting but you can double or triple it to suit your needs.

Provided by Dana Ramsey @DRamsey

Categories     Other Appetizers

Number Of Ingredients 6

1 - tube refrigerated crescent rolls
1/2 pound(s) fresh sliced mushrooms
3 tablespoon(s) melted butter
1/4 cup(s) grated parmesan
1/4 teaspoon(s) italian seasoning
1/4 teaspoon(s) garlic powder

Steps:

  • Separate the crescent dough into eight triangles and place on a greased pizza pan with the points toward the center. Do not let them touch.
  • In a small bowl,combine the mushrooms and butter and toss to coat. Spoon the mushroom mixture over the dough. I usually have to take my spoon and place the mushrooms nicely on the dough and even them out so the entire triangle is covered.
  • In a small bowl add your cheese, garlic powder and Italian seasoning, mix and sprinkle onto of the wedges.
  • Bake at 350° for 15 to 20 minutes or until the crust is golden and your mushrooms are tender.

SAVORY MUSHROOM BREAD



Savory Mushroom Bread image

The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. Nothing can compare to the heavenly aroma while it bakes.-Greg Hageli, Elmhurst, Illinois

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

1/4 cup butter, cubed
1 pound fresh mushrooms, chopped
1 medium onion, finely chopped
3 tablespoons soy sauce
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons plain yogurt
2 tablespoons honey
1 teaspoon salt
4-3/4 to 5-1/4 cups all-purpose flour

Steps:

  • In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature., In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 172mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CHEESY MUSHROOM BREAD



Cheesy Mushroom Bread image

Make and share this Cheesy Mushroom Bread recipe from Food.com.

Provided by Lvs2Cook

Categories     Breads

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 cup shredded mozzarella cheese
1 (4 ounce) can mushroom stems and pieces
1/3 cup mayonnaise
2 tablespoons shredded parmesan cheese
2 tablespoons chopped green onions
1 loaf unsliced French bread

Steps:

  • In a bowl, combine the mozzarella cheese, mushrooms, mayo, Parmesan and onion.
  • Cut bread in half lengthwise and spread cheese mixture over cut sides.
  • Grill for 5-10 minutes or until lightly browned.
  • Slice and serve warm.

Nutrition Facts : Calories 196, Fat 6.8, SaturatedFat 2.3, Cholesterol 11.8, Sodium 466.2, Carbohydrate 26.4, Fiber 1.7, Sugar 1, Protein 7.2

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