Marvelous Magical Mushroom Madness Recipes

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MARVELOUS MUSHROOMS



Marvelous Mushrooms image

Make and share this Marvelous Mushrooms recipe from Food.com.

Provided by Kate in Ontario

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb button mushrooms, halved or 1/2 lb portabella mushroom, sliced
2 tablespoons olive oil
1/4 cup water
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 -2 tablespoon lemon juice

Steps:

  • Heat oil in large skillet over medium heat.
  • Add mushrooms and cook for about 5 minutes or until brown.
  • Combine water, vinegar and mustard and add to skillet.
  • Simmer until liquid is reduced by half.
  • Remove from heat and add lemon juice.

MEGAN'S MARVELOUS MUSHROOMS



Megan's Marvelous Mushrooms image

Megan's stuffed mushrooms.

Provided by djjachens509

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 30m

Yield 10

Number Of Ingredients 8

1 (16 ounce) package baby portobello mushrooms
½ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
3 green onions, finely chopped
1 tablespoon olive oil
1 clove garlic, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
  • Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
  • Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 3 g, Cholesterol 5.7 mg, Fat 3.2 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 1.3 g, Sodium 198.6 mg, Sugar 1 g

MARVELOUS MAGICAL MUSHROOM MADNESS



Marvelous Magical Mushroom Madness image

These are my attempt to replicate the mushrooms served at steakhouses. They are a wonderful make-ahead accompaniment to serve with steak, pork, fish, or even eggs. If you do not have herbs de province, substitute a salt-free blend with thyme in it. Use red or white wine based on what you are serving with the meal. Use beef, vegetable, or chicken stock. This sounds more complicated than it is. If my husband is around, this serves one--him.

Provided by gourmetmomma

Categories     Sauces

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb fresh button mushroom, cleaned
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon herbs, de province
1/4 teaspoon kosher salt or 1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/4 cup wine
1/4 cup broth or 1/4 cup stock

Steps:

  • Clean and de-stem the mushrooms. You can leave them whole or slice them depending on size.
  • In a medium saucepan (one with curved sides works best), combine the mushrooms, olive oil, butter, herbs, salt, and pepper. Turn the heat up to high.
  • The mushrooms will loose a LOT of water. Keep the mushrooms out of the liquid as best you can and let the water boil off. This takes about 5 minutes.
  • Now, leaving the heat on medium high to high, sauté the mushrooms in the remaining liquid (butter, oil, and mushroom goodness). Sauté for 3 to 5 minutes until the mushrooms are golden and almost crispy.
  • Using a slotted spoon, remove the mushrooms to a small work bowl or serving bowl. Cover with foil.
  • Add the wine and the stock to the pan and scrape all the brown goodness off the pan. (You are deglazing the pan).
  • Bring the liquid to a vigorous boil and cook, uncovered on high. Time will depend on your pot and your stove. For the first few minutes, it is just a rapid boil and doesn't need stirring. But then -- magic.
  • When the liquid has reduced by at least half, the bubbles will change in sound and appearance. Instead of a boiling liquid, it sounds and looks more like frying. At this point you need to stir and scrape. Continue cooking for a minute more.
  • Recombine the mushrooms and the sauce. Taste. Adjust final seasonings with additional salt, pepper, and herbs as needed.
  • Note: for a shinier sauce, add about 1 tablespoon (cut into small pieces and added slowly) of unsalted butter to the finished sauce and allow it to melt inches.

FAVORITE MARVELOUS MUSHROOM SOUP



Favorite Marvelous Mushroom Soup image

Meet the Cook: Soup is tops on the list of things I love to cook. I've used this one as the beginning course to a meal...and as a Sunday supper with hot rolls and butter. When we had a small restaurant in Arizona, I made my mushroom soup every day. We never had any left over. It got raves at a deli I worked at, too. I never cooked very much until my husband and I were married, 48 years ago. We're the parents of three grown sons and the grandparents of 12. -Beverly Rafferty, Winston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/2 pound fresh mushrooms, sliced
1 large onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1/4 cup all-purpose flour
2 cans (14-1/2 ounces each) beef or vegetable broth
1 cup sour cream
1/2 cup half-and-half cream
1/2 cup evaporated milk
1 teaspoon lemon juice
Dash hot pepper sauce
Salt and pepper to taste

Steps:

  • In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil.

Nutrition Facts : Calories 229 calories, Fat 16g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 358mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

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