Pan Roasted Portobello Mushrooms With Mashed Parsnips Recipes

EASY SAUTéED MUSHROOMS

Steps:

• Heat olive oil in skillet to medium-high heat. The oil should be sizzling hot.
• Clean the mushrooms and trim if needed. Put in the hot pan cap side down and don't touch them.
• After 2-3 minutes flip the mushrooms over and cook for another 2-3 minutes. Season with salt and pepper to taste.

PAN SEARED PORTOBELLO MUSHROOMS WITH BACON AND BLUE CHEESE

Steps:

• Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil.
• Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside.
• Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes.
• Remove the mushrooms from the pan to a platter.
• Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent.
• Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
• Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk.
• Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning.
• Add the parsley, spoon the gravy on top of the mushrooms and serve.

SHEET-PAN MUSHROOM PARMIGIANA

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

MARINATED ROASTED PORTOBELLOS

Steps:

• Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish.
• Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight.
• Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan.

PAN ROAST PORTABELLA MUSHROOMS WITH DIJON VINAIGRETTE & ASIAGO CHEESE

Steps:

• Preheat an oven to 375 degrees.
• Carefully remove the stems from the mushrooms.
• Inspect the mushrooms closely and, if needed, wash in cool water and pat dry.
• Heat 2 tbsps.
• of the olive oil in a heavy ovenproof skillet.
• Add the mushrooms and sauté for 5 minutes turning the mushrooms once.
• Place the skillet, with the mushrooms in it, in the preheated oven; roast the mushrooms for approximately 15 minutes.
• While the mushrooms are roasting make the vinaigrette.
• In a small bowl combine the remaining olive oil, dijon mustard, salt, pepper, garlic and shallot.
• Whisk together and leave at room temperature until the mushrooms are cooked.
• Remove the mushrooms from the oven and slice them into 1/4-1/2 inch slices.
• Fan the mushrooms across two warm serving plates and drizzle with some, or all, of the vinaigrette.
• Using an ordinary vegetable peeler, peel thin slices of the Asiago cheese and arrange across the mushrooms.