CHEESE AND CHILE-STUFFED MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
- Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper.
- Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.
MEATY MUSHROOM CHILI
Nothing beats a big, bowl of chili with a slice of cornbread drenched in honey on a chilly, wet day! We've had a lot of that kind of weather lately, and this meaty mushroom chili has been keeping my family fed, happy and warm!
Provided by Amy Nash
Categories Main Course
Time 2h20m
Number Of Ingredients 20
Steps:
- In a large skillet or dutch oven, combine the ground beef and chopped mushrooms and cook over medium-high heat until meat is browned and no longer pink. Drain off any fat and transfer the meat to a bowl.
- Add the chopped bacon to the same skillet or dutch oven and cook until crispy, then transfer to the bowl with the meat and mushrooms using a slotted spoon adn drain all but 2 tablespoons of the bacon fat.
- Add the onion, pepper, garlic, and jalapeno to the bacon fat in the skillet or dutch oven and cook over medium heat, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes. Stir in the seasonings and spices until evenly distributed.
- Return the meat and mushrooms back to the dutch oven (if using) or transfer everything to a slow cooker and add the diced tomatoes, tomato sauce, kidney beans, pinto beans, and broth. If finishing on the stovetop, bring to a boil, then reduce heat to medium-low and simmer, covered for 2 hours. If using the slow cooker, cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Serve garnished with sour cream, grated cheddar cheese, diced avocado, jalapeno slices, and corn chips.
Nutrition Facts : Calories 300 kcal, Carbohydrate 7 g, Protein 18 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 586 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MUSHROOMS IN CHILE SAUCE
Steps:
- Heat the oil in a saucepan over medium heat. Add the mushrooms and salt. Cover the pan and cook until the mushrooms are just tender, about 10 minutes. Drain the mushrooms, reserving the liquid, and set both aside.
- Remove the stems, slit the chiles open, and remove the seeds and veins. Cover with hot water and soak for 15 minutes, or until soft. Drain. On a hot comal, toast the chiles, making sure they do not burn.
- Crush the clove, peppercorns and cumin seed with a mortar and pestle or in a spice or coffee grinder. In a blender, place the chiles, crushed spices, and garlic. Blend until smooth, adding a little water only if necessary.
- In a large heavy skillet, heat the lard until smoking, then add the chile sauce and fry over a fairly high heat. Scraping the bottom of the pan often so it doesnt stick, cook until reduced, about 5 minutes.
- Add sufficient water to the reserved liquid from the mushrooms to make 3/4 cup. Add this, the epazote, and mushrooms to the chili sauce, and cook over a medium heat for about 5 minutes.
- Serve with rice and warm flour tortillas.
CHILI YOGURT MUSHROOMS
This is from one of my Indian cookbooks, and is so easy and delish! The recipe calls for cremini, but you can substitute plain button mushrooms too. These are good as an appetizer with naan, or as a side dish to tandoori meats, or even plain grilled meats.
Provided by A la Carte
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the Ghee in a large skillet or wok, over medium-high heat. Add the onion and saute, stirring frequently for about 5-8 minutes until they are golden.
- Stir in the garlic and saute another 2 minutes.
- Add the chopped tomatoes and their juice and mix. Stir in the turmeric, garam masala and chili powder and continue cooking for an additional 3 minutes.
- Add the mushrooms, sugar, and salt, to taste, and cook for about 8 minutes until they have given off their liquid and are soft and tender.
- Turn off the heat and stir in the yogurt, a little at a time, stirring very well so it doesn't curdle. Taste and adjust the seasoning if needed.
- Sprinkle with cilantro and serve.
Nutrition Facts : Calories 215.5, Fat 14.2, SaturatedFat 8.7, Cholesterol 36.8, Sodium 32.5, Carbohydrate 19.8, Fiber 3.2, Sugar 9.8, Protein 5.8
PAPRIKA MUSHROOMS WITH GREEK-STYLE YOGHURT
I found this recipe on a BBC website while searching for a combination of mushrooms and Greek-style yoghurt. I made quite a few changes to suit what I had and personal tastes. I thought it was nice but probably not a 5 star recipe, but thought it was worth sharing.
Provided by Peter J
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a medium size saucepan over medium heat.
- Fry spring onions and garlic for one minute, stirring often.
- Reduce heat to low and add mushrooms, chili flakes and paprika and cook for one minute, stirring often.
- Add sherry, red wine, water and sun-dried tomatoes.
- Simmer for ten minutes, stirring occasionally until of a good consistency.
- Serve either on or to side of toast with yoghurt spooned over the top.
Nutrition Facts : Calories 363.8, Fat 14.9, SaturatedFat 8, Cholesterol 51.2, Sodium 442.7, Carbohydrate 33.5, Fiber 4.5, Sugar 6.5, Protein 8.9
MEATY MUSHROOM CHILI
Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. -Marjol Burr Catawba, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.
Nutrition Facts : Calories 364 calories, Fat 23g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1189mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 21g protein.
BLACK BEAN CHILI WITH MUSHROOMS
Mushrooms and black beans are the perfect pairing for a hearty weeknight chili with a kick of heat from a fresh jalapeño. Seared minced mushrooms add a depth of flavor that balances an easy homemade chili spice mix of mild chile, warm cinnamon and smoky chipotle. If you'd like, you can substitute 1 1/2 cups of the broth for 1 1/2 cups of Mexican lager.
Provided by Jocelyn Ramirez
Categories dinner, weeknight, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
- Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
- Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.
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