Bakedfreshmushroompatties Recipes

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EASY MUSHROOM PâTé



Easy Mushroom Pâté image

The mushroom Pâté can be served alongside your favourite crackers or toasted bread, but is also great for freezing as a paste and adding to soups, stews and sauces. You can use slow cooked or confit duck leg meat in the recipe - just add 1/2 cup of white wine at the start.

Provided by Martyna @ Wholesome Cook

Categories     Vegetarian, Pâté, Spread, Mushrooms

Time 20m

Number Of Ingredients 8

500 g button mudshrooms
2 tbsp butter or ghee
2 sprigs thyme
2 tsp ground black pepper
2-3 tsp sea salt (plus extra to taste)
1/2 orange, zest and juice
1/4 cup port
20 g butter or ghee

Steps:

  • Brush off any dirt from mushrooms and slice them finely.
  • Heat 1 tablespoon butter in a large saucepan over medium heat and add mushrooms, thyme, pepper and salt. Cook stirring until the mushroom have browned and wilted.
  • Add orange juice, zest and port and cook for a further minute or so, stirring, for the liquids to cook down. Add extra salt if desired. Remove from heat.
  • Using a stick blender, blend mushrooms until smooth (or leave it lightly coarse if you prefer). Divide pâté between 2 ramekins - or spread one serve into an ice cube tray if using for sauces, and allow to cool.
  • Melt butter or ghee and pour over the top of the pâté. Allow to set before serving.

WILD MUSHROOM PATE



Wild Mushroom Pate image

The pate, which should be chilled for at least eight hours, may be made up to one day ahead. Serve with toast points made from thin-sliced white sandwich bread; remove crusts, and toast just until golden.

Provided by Martha Stewart

Number Of Ingredients 12

1 cup walnuts
6 tablespoons unsalted butter
2 1/2 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plus 14 to 16 small button mushrooms, halved, for garnish
6 scallions, white and pale-green parts, cut across in 1/4-inch piece or 3 medium shallots, finely chopped
1 1/2 tablespoon fresh thyme leaves, plus more for garnish
1 1/2 teaspoons coarse salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/3 cup dry sherry, or Madeira
1 cup finely chopped flat-leaf parsley
Juice of 1 lemon
Dash Tabasco sauce
1 (8 ounce) package cream cheese, room temperature

Steps:

  • Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
  • In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool.
  • In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste.
  • Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
  • Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.

PAT'S MUSHROOM SAUTE



Pat's Mushroom Saute image

My son-in-law makes the best sauteed mushrooms; and now, so do I! Eat them hot out of the pan; they don't reheat well.

Provided by LANNI

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
½ tablespoon olive oil
½ tablespoon balsamic vinegar
1 clove garlic, minced
⅛ teaspoon dried oregano
1 pound button mushrooms, sliced

Steps:

  • Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 5.3 g, Cholesterol 15.3 mg, Fat 7.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 45.6 mg, Sugar 1.7 g

EASY BAKED MUSHROOMS



Easy Baked Mushrooms image

Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pound medium fresh mushrooms, halved
2 tablespoons olive oil
1/4 cup seasoned bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Fresh parsley, optional

Steps:

  • Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

PARSLIED MUSHROOM PATTIES



Parslied Mushroom Patties image

Tasty vegetarian patties, serve in a toasted bun or pita bread, with melted cheese if desired, or as a side dish. (This is an old one, i think from Better Homes and Gardens)

Provided by Derf2440

Categories     Lunch/Snacks

Time 31m

Yield 8 serving(s)

Number Of Ingredients 9

3 slightly beaten eggs
3 cups fresh mushrooms, about 8 oz,coarsely chopped
1/2 cup all-purpose flour
1/2 cup seasoned dry bread crumb (your choice)
1/3 cup onion, finely chopped
1 medium jalapeno pepper, finely chopped (optional)
1/4 cup parsley, finely chopped
1/4 teaspoon pepper
3 tablespoons vegetable oil

Steps:

  • In a large mixing bowl, combine eggs, mushrooms, flour, bread crumbs, onion, jalepeno, if using, parsley and pepper; mix well.
  • In a 10 inch, nonstick, frypan, heat oil over medium high heat.
  • Using 1/3 cup mixture for each patty, shape mixture into 3 1/2 inch patties.
  • Using a spatula, place 4 patties at a time into hot oil in frypan.
  • Cook 3 to 4 minutes per side till brown.
  • Remove from frypan; drain on paper towels.
  • Keep warm in oven.
  • Cook and drain remaining patties.

Nutrition Facts : Calories 138.3, Fat 7.5, SaturatedFat 1.4, Cholesterol 69.8, Sodium 161.3, Carbohydrate 12.9, Fiber 1, Sugar 1.3, Protein 5.2

BAKED FRESH MUSHROOM PATTIES



Baked Fresh Mushroom Patties image

A side dish to serve with cabbage & fish & coleslaw dressing.Quick to prepare and cook. Garlic & green or hot pepper lovers add as much as you like.Photo shows the patties after being pressed in a measuring cup to bake.

Provided by Montana Heart Song

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

15 whole fresh mushrooms, chopped
3 hamburger buns or 5 slices whole wheat bread, crumbed
1/4-1/2 cup sweet white onion, minced
2 garlic cloves, peeled, smashed, minced (optional)
1/4 cup mild chili peppers, diced minced (optional) or 1/4 cup hot chili pepper, minced (optional)
1 egg, beaten
1/3 cup evaporated milk
1 1/2 teaspoons vegetable oil
1/2 teaspoon basil leaves
1/2 teaspoon salt or 1/2 teaspoon salt substitute
1/2 teaspoon paprika
1/8 teaspoon black pepper
Pam cooking spray

Steps:

  • In bowl add mushrooms, onions, garlic,peppers and crumbs. Mix.
  • In another mixing bowl, add egg, milk, oil, basil, salt, paprika. Add black pepper if you do not use hot peppers. Wisk until blended.
  • Slowly add the egg mixture to the vegetables and crumbs. Mix with spoon.
  • Preheat oven 400*.
  • Pack into a 1/3 cup measuring cup, press lightly. Turn over and tap lightly. Unmold on non-stick baking sheet. Based on a reviewer's comments which were helpful, spray Pam or oil a baking sheet. Mine do not stick on a non-stick sheet put perhaps there are other brands that still stick.
  • Bake 15 minutes. Use spatula and turn over. Bake another 15 minutes.
  • Serve with coleslaw dressing or any sweet spicy dressing. Great with fish.
  • Note: Roasted red pepper strips can be added for taste and color instead of chili peppers.

Nutrition Facts : Calories 170.8, Fat 6.1, SaturatedFat 2, Cholesterol 52.6, Sodium 489.1, Carbohydrate 21.5, Fiber 1.6, Sugar 3.9, Protein 8.3

MUSHROOM PATTIES



Mushroom Patties image

This recipe was one of the first veggie patties I tasted, and is a simple, quick favorite. You can use walnuts in place of the pecans if you prefer.

Provided by KRYM

Categories     Main Dish Recipes     Burger Recipes     Veggie

Yield 5

Number Of Ingredients 9

1 cup bread crumbs
½ cup cottage cheese
½ cup shredded Cheddar cheese
½ cup pecans, finely crushed
2 eggs, beaten
½ (1 ounce) package dry onion soup mix
3 tablespoons vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine bread crumbs, cottage cheese, Cheddar cheese, nuts, eggs and onion soup mix in a medium size mixing bowl. Mix well.
  • Form the mixture into patties and place one at a time in a skillet with oil. Fry until both sides of the patties are browned.
  • In a small bowl mix mushroom soup and milk together.
  • Place fried patties in a 9x13 inch casserole dish. Pour the milk and mushroom soup mixture over the patties. Bake for 25 to 30 minutes.

Nutrition Facts : Calories 391 calories, Carbohydrate 25.2 g, Cholesterol 92.6 mg, Fat 26.5 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 6.8 g, Sodium 1003.3 mg, Sugar 4.7 g

OVEN ROASTED MUSHROOMS



Oven Roasted Mushrooms image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

Vegetable or olive oil
1 pound cultivated mushrooms, trimmed, halved or quartered
3 cloves garlic, peeled and crushed
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

MUSHROOM BEEF PATTIES



Mushroom Beef Patties image

Even though I'm a "city boy", my co-workers have said I'm the most country city boy they have ever run across. Maybe that's because of the comforting, hearty recipes I share, like this ground beef dish. -Dale Thelen, Bedford, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3-4 servings.

Number Of Ingredients 16

2 tablespoons milk
1 tablespoon Worcestershire sauce
1/4 cup dry bread crumbs
1 teaspoon salt, divided
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound ground beef
1/2 pound sliced fresh mushrooms
1 teaspoon dried basil
5 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 cup half-and-half cream
1/2 to 3/4 cup water
1/4 teaspoon hot pepper sauce
1/4 cup shredded cheddar cheese
2 tablespoons chopped green onions

Steps:

  • In a bowl, combine the milk, Worcestershire sauce, bread crumbs, 1/2 teaspoon salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into three or four oval patties. In a large skillet, cook patties over medium heat until no longer pink. , In another skillet, saute mushrooms and basil in 2 tablespoons butter until tender; drain. Remove mushrooms with a slotted spoon and set aside. , In the same skillet, melt the remaining butter; stir in flour until smooth. Gradually whisk in the cream, 1/2 cup water, pepper sauce and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add enough remaining water to make a medium-thin sauce. Add reserved mushrooms; heat though. Serve over beef patties; top with cheese and onions.

Nutrition Facts : Calories 478 calories, Fat 34g fat (18g saturated fat), Cholesterol 137mg cholesterol, Sodium 955mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

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