Soused Mushrooms Recipes

SOUSED MUSHROOMS

Steps:

• Place the mushrooms in a skillet and add just enough olive oil to coat them all.
• Fry them over very low heat until they are just tender.
• Transfer them to an oven-proof dish and pour in just enough cider vinegar to come half-way up the ‘shrooms.
• Add the bayleaf and peppercorns.
• Cook in a slow oven (approximately 300° Fahrenheit) for 1 hour.
• Chill the mushrooms.
• Roll them in finely chopped parsley and serve them on cocktail sticks in Bloody Marys or with chilled tomato juice, or serve them any other way as the mood strikes.

SUPERB SAUTEED MUSHROOMS

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

SAUTEED MUSHROOMS

Steps:

• In a small skillet, saute mushrooms in oil for 2 minutes. Add wine, bouillon, garlic powder and pepper; saute 5 minutes longer or until mushrooms are tender and liquid is reduced by half.

SAUTEED MUSHROOMS

Steps:

• Melt butter over medium heat in a large pan.
• Add garlic and saute for 2 minutes.
• Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
• Drizzle soy sauce into the mushrooms.
• Sprinkle with garlic powder and black pepper.
• Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
• Remove from pan and serve.

STUFFED MUSHROOMS

Steps:

• Clean and remove stems from mushrooms.
• Mix together remaining ingredients and fill mushroom caps.
• Brown in 400-450 degree oven for 15 minutes.