Cocktail Mushrooms Recipes

COCKTAIL MUSHROOM MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, whisk egg, soup mix, bread crumbs and Worcestershire sauce. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 12-15 minutes or until browned., Meanwhile, in a 6-qt. stockpot, heat oil and butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in brown gravy mix and thyme. Add water and wine; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened., Stir in condensed soup, pepper and meatballs; return to a boil. Reduce heat; simmer, covered, 15-20 minutes or until meatballs are cooked through.

PICKLED MUSHROOMS (CANNED)

Steps:

• Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
• In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
• NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.

COCKTAIL MUSHROOMS WITH TOMATO SAUCE

Steps:

• Wipe the champignones with paper towels and place in a large bowl.
• Pour the vinegar, soy sauce and olive oil in a small pan, mix and heat through for a couple of minutes on medium temperature. Add minced garlic, chopped rosemary leaves and herbs and mix well.
• Pour the mix over the mushrooms and leave them to marinade for 30 - 60 minutes.
• Drain the mushrooms. Whisk the egg with a spoonful of flour and pour over the mushrooms. Mix well to cover the mushrooms with batter.
• Spear the mushrooms with cocktail stick and dip in fresh breadcrumbs. (Better to make your own breadcrumbs - just pulse some slices of dry bread in a food processor).
• Place the mushrooms on a baking tray lined with parchment and bake for 20 minutes at 200°C.
• While the mushrooms are cooking, make the sauce. Remove the skin from the tomatoes and blend in a food processor. Chop the onion and saute until transparent in some olive oil on medium heat. Add finely chopped garlic and warm through for another 30 seconds. Add the processed tomatoes and cook for about 10 minutes until extra liquid evaporates. Blend the cottage cheese in a food processor and add to the sauce together with the parsley, salt and pepper and mix well.
• Allow the sauce to cool and blend it in the food processor to get a more silky smooth texture.
• Serve the mushrooms with the sauce with lime or lemon wedges.

TANGY PICKLED MUSHROOMS

Steps:

• Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving 1/2-in. headspace., Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool.

COCKTAIL MUSHROOMS RECIPE

Steps:

• Combine first 3 ingredients & mix thoroughly. Pour over mushrooms. Store in tightly covered jar in refrigerator for 24 hours. Serve with coctail picks.

THE MUSHROOM COCKTAIL RECIPE

Steps:

• Shake with ice in 6 ounce glass and serve. Float with raw mushroom. This recipe yields 1 serving.