Herbmushrooms Recipes
SLOW COOKER GARLIC HERB MUSHROOMS
The best and EASIEST way to make mushrooms. In a crockpot with garlic, herbs and butter! Just 5 min prep.
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place mushrooms, garlic, basil, oregano, thyme and bay leaves into a 3-qt slow cooker. Stir in vegetable broth; season with salt and pepper, to taste. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours, or until browned and tender. Stir in half and half and butter during the last 15-20 minutes of cooking time. Serve immediately, garnished with parsley, if desired.
SAUTEED MUSHROOMS WITH HERBS
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
- Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.
GARLIC-HERB MUSHROOMS
Provided by Metro
Time 23m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the grill to medium-high and the oven to 400°F (200°C). Tear the bread into coarse breadcrumbs. Toast in the over for 5 minutes or until golden. Use a spoon to scoop the gills out of the mushrooms. Brush 1 Tbsp. (15 mL) of the marinade over the tops of the mushroom caps. Toss the breadcrumbs with the mozzarella, red pepper and green onions. Drizzle with the remaining marinade and toss until evenly moistened.Place the mushrooms on the grill, gill side down. Cook for 3 minutes. Turn. Divide the crumb mixture evenly between the mushroom caps. Close the lid and reduce the grill temperature to medium. Grill for about 10 minutes or until mushrooms are cooked all the way through and cheese is melted.
ROASTED HERBY MUSHROOMS
No more soggy mushrooms - roasting them gets rid of the liquid and brings out all the flavour
Provided by Good Food team
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.
Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium
HERB MUSHROOMS
Mushroom with fresh sage and thyme. Enjoy over slices of crisp french bread,top a steak or toss into a bowl of spinach to slighly wilt and enjoy as a salad or toss into pasta adding some extra virgin olive oil.
Provided by Rita1652
Categories Onions
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan melt butter and or oil till hot. Add the onions and mushrooms and stir fry 3-4 minutes.
- Add garlic and remaining ingredients stirring for an other 1-2 minutes.
More about "herbmushrooms recipes"
SAUTEED GARLIC HERB MUSHROOMS RECIPE - LITTLE SPICE JAR
From littlespicejar.com
5/5 (3)Category DinnerServings 4Total Time 22 mins
- Place the butter, olive oil, and garlic in a large skillet over low heat. Allow the butter to slowly melt and for the garlic flavor to infuse into the butter, about 5-7 minutes.
- Kick the heat up to medium-high, add the thyme and mushrooms and cook for 4-5 minutes or until golden. Season with onion powder, granulated sugar, red pepper flakes, and a small pinch of salt and freshly cracked pepper. Stir and cook for another minute so the herbs release their fragrance. Sprinkle with parsley and serve immediately.
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