Mushroomwhatnots Recipes

MUSHROOM WHATNOTS

Steps:

• Filling:.
• Blend in a mixer cheese, sour cream and mayonnaise until smooth.
• Add remaining ingredients and continuing mixing until creamy.
• Gently wash mushrooms and remove steams.
• Fill hole in cap with cream cheese mixture.
• Top each mushroom with a piece of cheese.
• Butter Topping:.
• Whip butter until smooth.
• Add remaining ingredients and mix until smooth.
• Place a dab of seasoned butter on top of cheese.
• Place mushrooms in shallow baking pan.
• Bake at 350 degrees for about 15 minutes.

PERFECT ROASTED MUSHROOMS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Clean the mushrooms and pat them dry. Slice the mushrooms in half. In a large bowl, toss them with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and spread the mushrooms in a single layer on top.
• Bake 10 to 12 minutes until the mushrooms are tender. Serve topped with fresh herbs.

GARLIC MUSHROOMS

Steps:

• Heat the butter and oil in a large pan or skillet over medium-high heat.
• Sauté the onion until softened (about 3 minutes).
• Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
• Pour in the wine and cook for 2 minutes, to reduce slightly.
• Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
• Season generously with salt and pepper (to your taste).
• Sprinkle with remaining parsley and serve warm.

QUICK SAUTéED WILD MUSHROOMS

Steps:

• Gently wipe the mushrooms.
• Trim and discard any tough stems. (Shiitake stems are great for stocks, but are too tough to eat. The very bottom of mushroom clusters like hen of the woods may have a slightly woody layer, so trim it away).
• Slice the mushrooms 1/8 of an inch to 1/4-inch thick.
• Warm the olive oil over medium-high heat in a large skillet. Add the shallots, cook 1 minute, and add the mushrooms.
• Cook, stirring frequently, for 8 to 10 minutes, until the mushrooms have released their juices and begin to brown.
• Stir in the garlic and white wine, increase the heat to high, and cook about 2 more minutes, until the wine has evaporated.
• Toss in the herbs; stir well and season to taste. Stir in the parsley and serve.