Hot Mushroom Recipes

MUSHROOM SANDWICH

Steps:

• Heat a pan or grill pan with oil. Saute garlic and onions until onions turn golden.
• Add mushrooms and saute until they are cooked yet crunchy. Set these aside.
• Smear ¼ to ½ tbsp butter over each bread slice.
• Spread the mushrooms over the inner side of the bread (buttered side out).
• Top the bread with mushrooms & grated cheese. Then sprinkle herbs and chilli flakes.
• Place another slice of bread (buttered side out).
• Toast this in a sandwich toaster or on a pan until the cheese melts. If doing it on a pan, toast it on a low heat and press down the mushroom sandwich with a spatula. Flip and gently toast again until the cheese melts.
• Slice the mushroom sandwich and serve hot.

MUSHROOM HOT CHOCOLATE

Steps:

• Make the mix by mixing all the ingredients together in a bowl and then storing in a mason jar. Warm up 1 cup of milk or water and 1 Tablespoon of the mix to the liquid. Stir, froth or blend to luscious perfection. Add your sweetener of choice, sip, and enjoy the healing power of this delicious, hot chocolate with zero guilt!

HOT MUSHROOM TURNOVERS

Steps:

• Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended. Gradually beat in 1-1/2 cups flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
• Meanwhile, melt remaining butter in medium skillet on medium-high heat. Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off. Add thyme and remaining flour; mix well. Stir in sour cream. Remove from heat.
• Heat oven to 400ºF. Roll out dough on lightly floured surface to 15-inch square. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
• Spoon 1 tsp. mushroom mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.

HOT MUSHROOM DIP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper; cook and stir for 1-2 minutes or until thickened. , Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce; cook and stir until cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.

HOT CHEESY MUSHROOM DIP

Steps:

• 1. Heat the oil and melt the butter in a pan. 2. Add the onion and cook until it starts to caramelize, about 20 minutes. 3. Add the mushrooms and saute until they start to caramelize, about 20 minutes. 4. Add the garlic and thyme and saute until fragrant, about a minute. 5. Season with salt and pepper. 6. Add the wine, deglazed the pan and cook until it has evaporated. 7. Puree 1/2 of the mushrooms in a food processor. 8. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish. 9. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

HOT MUSHROOM

Steps:

• For the spice mix: Combine cayenne, garlic powder, onion powder, smoked paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4 months in an airtight container.)
• For the slaw: Combine the cabbage and Pickled Celery thoroughly.
• For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar, scallions and garlic to a blender and blend until a homogenous color. With the blender running, slowly add the oil to emulsify. If the mayo becomes too thick, add a little ice water to thin it out.
• For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
• Heat cornstarch in 4 quarts water in a saucepan until clear.
• Coat mushrooms in cornstarch slurry, then fry until the exterior is golden brown. While the mushroom is still very hot from the fryer, coat in 1 tablespoon of the spice mixture, and a little extra salt. Coat both sides of the focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw on top of that.
• Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and coriander seeds in a pot until it reaches a boil. Pour over the celery and onion in a large bowl. Let sit until cool.