Mushroom Medley Recipes

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SAUTEED MUSHROOM MEDLEY



Sauteed Mushroom Medley image

The secret to sautéing mushrooms: Start with a dry skillet then brown (without stirring) to build deep flavor before adding butter, oil, or other flavoring. Here, bourbon and sage help deliver a smoky finish.

Provided by Genevieve Ko

Time 35m

Number Of Ingredients 7

1 pound fresh mushrooms, such as button, cremini, maitake, chanterelle, shiitake, and/or beech
8 ounce fresh asparagus, trimmed and cut into 1- to 2-inch pieces
0.25 cup finely chopped shallots
2 tablespoon extra virgin olive oil
2 tablespoon butter
4 sprigs fresh sage
0.25 cup bourbon or vegetable broth

Steps:

  • Heat a large skillet over medium-high. Add a quarter of the mushrooms in a single layer to the dry skillet. Cook 4 to 5 minutes, turning once or twice, until deep golden brown. Transfer to a bowl. Repeat with remaining mushrooms in three batches.
  • Return all mushrooms to skillet. Add asparagus, shallots, olive oil, butter, and sage. Cook and stir 3 minutes or until asparagus is crisp-tender. Remove skillet from heat. Carefully add bourbon and 1/2 tsp. salt. Return to heat. Bring to a simmer. Cook about 1 minute, until almost all the liquid has evaporated, stirring often. Remove and discard sage.
  • Season to taste with black pepper. Transfer to a serving dish. Top with additional sage. Makes 4 to 6 servings.

Nutrition Facts : Calories 196 kcal, Carbohydrate 11 g, Cholesterol 15 mg, Protein 3 g, SaturatedFat 5 g, Sodium 193 mg, Sugar 3 g, Fat 13 g, UnsaturatedFat 8 g

MUSHROOM MEDLEY



Mushroom Medley image

I found this recipe online at Medicine.net. I tried it and loved it. This can be a side dish, a filling for your omelet, frittata, or quiche, or a topping for meat. If you love mushrooms and want something healthy this is for you.

Provided by Mias Mom

Categories     Breakfast

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 cups sliced cremini mushrooms
1 portabella mushroom, chopped, about 2 cups
1/2 red bell pepper, insides removed, finely chopped
2 teaspoons minced garlic
2 green onions, white and part of green, chopped
salt and pepper

Steps:

  • Add oil to large nonstick frying pan or skillet over high heat. Add mushrooms and red pepper and saute for about 5 minutes, stirring occasionally.
  • Stir in garlic and green onions. Continue to cook and stir for a couple of minutes longer.
  • Add salt and pepper to taste.
  • Nutritional Information: Per serving: 54 calories, 2 g protein, 5 g carbohydrate, 3.5 g fat, 0.3 g saturated fat, 1.5 g fiber, 4 mg sodium (not including added salt). Calories from fat: 58%.

Nutrition Facts : Calories 43.6, Fat 3.5, SaturatedFat 0.5, Sodium 3.1, Carbohydrate 3, Fiber 0.8, Sugar 1.2, Protein 0.9

ROASTED MUSHROOM MEDLEY



Roasted Mushroom Medley image

Make and share this Roasted Mushroom Medley recipe from Food.com.

Provided by mariposa13

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs mixed fresh mushrooms
2 garlic cloves, Chopped
1/2 cup olive oil
salt & pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1/4 cup chopped fresh parsley
1 teaspoon balsamic vinegar

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the stems from the caps, chop off the ends, and cut into large pieces.
  • Cut the mushrooms into pieces no larger than 2 inches in size.
  • Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
  • Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
  • Bake for about 30 to 40 minutes, or until cooked through.
  • Remove from the heat, and drizzle with the balsamic vinegar.

Nutrition Facts : Calories 293.1, Fat 27.8, SaturatedFat 3.9, Sodium 14.3, Carbohydrate 8.3, Fiber 2.5, Sugar 3.8, Protein 7.3

MUSHROOM MEDLEY A GREAT SIDE DISH!



Mushroom Medley a Great Side Dish! image

This recipe is perfect to serve as a side dish with Turkey or chicken. The recipe came from "The Chopping Block" by Philomena Corradeno - I have tweaked it a bit. You may make ahead and reheat just before serving. I like a fairly thick sauce but if you like it thinner add a bit more water.

Provided by Bergy

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 cups onions, cut into 1/2 inch dice
3/4 teaspoon dried rosemary, crushed
8 ounces portabella mushrooms, gills removed,1/2 inch slices
1 lb white mushroom, use large,1/2 inch slices
1 (8 ounce) can tomato sauce
4 cloves garlic, finely minced
2 teaspoons sherry wine or 2 teaspoons sherry wine vinegar
1/4-3/4 cup water
1 tablespoon butter or 1 tablespoon margarine (butter's better)
1/4 teaspoon hot pepper flakes
salt and pepper

Steps:

  • Saute the onions& rosemary in 1 tbsp of oil until lightly browned apprx 10 minutes, remove from pan.
  • Add 2 tbsp oil to the pan, heat and add the mushrooms, saute until nicely browned- you may have to do 2 batches and add a bit of extra oil.
  • Apprx 5 minutes.
  • Return onions to the pan add remaining ingredients and simmer for apprx 12 minutes.
  • Check your seasoning& serve.

Nutrition Facts : Calories 213.9, Fat 13.7, SaturatedFat 3.4, Cholesterol 7.6, Sodium 332.5, Carbohydrate 18.4, Fiber 3.9, Sugar 8, Protein 6.5

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