Creamy Mushrooms With Roasted Garlic Recipes

GARLIC BUTTER ROASTED MUSHROOMS

Steps:

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

CREAMY GARLIC MUSHROOMS

Steps:

• Give the mushrooms a quick wash. Slice length-ways and add to a pan with olive oil on medium heat, frying for about five-six minutes.
• Chop the onion and garlic and add to the pan. Fry for another five minutes or so, until soft.
• Add the cream, salt and pepper, parsley, soy and Worcestershire sauce.
• Bring to the boil, then reduce heat and simmer for another five minutes. Voilà!

GARLIC-BUTTER ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Clean mushrooms with a damp paper towel and gently remove and discard stems.
• Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

CREAMY ROASTED GARLIC AND MUSHROOM LINGUINE

Steps:

• For sauce, in a 12-inch skillet heat oil over medium-high. Add shallot; cook and stir 3 minutes or until starting to soften. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Stir in wine, broth, and thyme. Bring to boiling; reduce heat. Simmer, uncovered, 7 to 10 minutes or until sauce is reduced by one-third.
• Meanwhile, cook pasta according to package directions; drain.
• Squeeze garlic from paper husks into a small bowl and coarsely mash with a fork. Stir garlic, cream, salt, and pepper into sauce. Simmer, uncovered, 5 minutes more or until slightly thickened. Remove and discard thyme sprigs.
• Add cooked pasta to sauce in skillet; toss to coat. Sprinkle servings with cheese.

ROASTED GARLIC MUSHROOMS

Steps:

• Preheat the oven to 450 degrees.
• Cut away the stems from the mushrooms. The stems may be put to another use, such as in soups, or they may be discarded.
• Put the mushroom caps in a double layer in a rimmed baking dish and set aside.
• Blend the butter with the thyme leaves.
• Tie an equal number of fresh herb sprigs into three bundles. Insert these at intervals between the mushroom caps.
• Divide the butter into 16 portions and scatter these on top of the mushrooms.
• Sprinkle the vinegar, salt and pepper over all.
• Place the baking dish in the oven and bake 15 minutes. Sprinkle the roasted garlic over all. Stir the mushrooms and baste them with the butter. Continue baking 10 minutes.

GARLICKY ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat butter in a large frying pan over medium heat. Add mushrooms, cap-sides down, and cook until softened, about 10 minutes. Transfer to a baking dish and arrange with stalks up.
• Mix garlic, thyme, lemon juice, salt, and pepper together in a small bowl. Pour in remaining butter from the frying pan; mix well and spoon over mushrooms. Sprinkle bread crumbs over top.
• Roast in the preheated oven for 10 to 12 minutes.

ROASTED MUSHROOMS WITH GARLIC

Steps:

• Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
• In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
• Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.

ROASTED GARLIC CREAM OF MUSHROOM SOUP WITH THYME

Steps:

• Prep:.
• Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
• Slice remaining White and Crimini mushrooms and reserve in separate bowl.
• Directions:.
• In a 5-quart pot, melt butter on med-high heat until slightly browned, 1-2 minutes - this will happen fairly quickly so be careful to watch it; turn heat down to medium.
• Gradually whisk in all-purpose flour - mixture will be bubbly.
• Stir in dried onion, granulated garlic, parsley and white pepper to rue and stir constantly for 2 minutes until onion and garlic are fragrant and slightly browned; mixture will seem on the dry side.
• Slightly lower your heat to Medium-Low and add contents of chopped mushrooms and mix thoroughly for 1 minute.
• Add your chicken stock to the mushroom mixture and bring heat up to Medium, stirring occasionally so your mixture doesn't stick to the bottom.
• Cook for 5 minutes to thicken.
• Add in the dried Thyme and mix thoroughly.
• Add your whipping cream, half-and-half or whole milk and whisk together. This will thin out your mixture a bit and make for a smooth consistency.
• Heat your mixture for 2 minutes.
• Add your sliced mushrooms and stir, until bubbly.
• Turn heat to Medium-Low and simmer for an additional 5 minutes, stirring occasionally.
• Remove from heat. You soup will thicken as it stands.

CREAMY MUSHROOMS WITH ROASTED GARLIC

Steps:

• In a large heavy skillet, heat the oil over high heat.
• Add the mushroom quarters.
• Do not move the mushrooms until they have caramelized. When the bottoms are browned, stir them and continue to cook for about 5 minutes.
• Add cream cheese and butter and cook and toss for 5 minutes, until nicly coated.
• Add the rest of ingredients stir for 2 minutes cooking till mushrooms are coated.
• Garnish with fresh thyme leaves.