Cremini Meringue Mushrooms Recipes

ROASTED CREMINI MUSHROOMS WITH GARLIC BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Toss the mushrooms with a pinch of salt and nestle stemmed-side up in a small baking dish so the mushrooms are touching.
• Put the butter, parsley and garlic in a small bowl and mash with a fork until well mixed. Evenly divide the butter between each cap. Drizzle the oil over the mushrooms.
• Bake until the mushrooms are tender and the butter has melted, about 20 minutes. Top with a few grinds of pepper and serve warm.

CREMINI MERINGUE MUSHROOMS

Steps:

• Heat oven to 200°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Beat egg whites with cream of tartar and salt in bowl of stand mixer on high speed until they just hold soft peaks. Beat in sugar, 2 tablespoons at a time, beating well after each addition, and continue to beat at high speed until meringue is very stiff, about 2 minutes. Beat in vanilla and beat again until very stiff.
• Sift cocoa over meringue, and fold it in gently but thoroughly.
• Spoon meringue into a pastry bag fitted with tip. Holding bag vertically, about 1/2 inch above baking sheet, pipe meringue into 25 mounds, ranging in size from about 1 1/2 to 2 inches in diameter, to resemble mushroom caps.
• Still holding pastry bag vertically, pipe remaining meringue vertically into 25 "stems," 1 1/4- to 1 1/2 -inch-long lengths (make different lengths), making each base about 1 inch in diameter and tapering top end by pulling up on bag. (Pipe extra caps and stems with any remaining meringue in case of breakage.)
• With a finger dipped in water, gently tamp down any peaks of meringue on caps to make a smooth mushroom cap.
• Bake, switching position of sheets halfway through, until mushrooms caps are crisp and firm to touch, about 1 hour 45 minutes.
• Turn off oven, then leave meringues in oven, with door closed, 30 minutes to dry. Slide parchment with meringues from baking sheets onto racks to cool. Cool completely.
• With tip of a sharp paring knife, cut a small hollow the diameter of the tapered top of mushroom "stem" in center of the underside (flat side) of each mushroom cap.
• Spread chocolate generously over flat bottom of a cap with offset spatula or back of spoon, then insert narrow end of stem. Let cap rest, stem end up, on a tray or baking sheet. Attach remaining stems to remaining caps, and let stand, stem ends up, at cool room temperature until chocolate is set, about 1 hour.

BEER-BATTERED CREMINI MUSHROOMS

Steps:

• For the sauce: In a small bowl, whisk the mayonnaise, chives, lemon juice, mustard, thyme, cayenne, salt, pepper, garlic and lemon zest together to blend. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• For the mushrooms: In a medium bowl, whisk together the flour, chives, thyme, salt and pepper. Pour the chilled beer into the flour mixture and whisk until the batter is smooth.
• Pour the oil into a heavy large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 330 and 350 degrees F. Working in batches, dip a few mushrooms at a time into the beer batter to coat generously, allowing any excess batter to drip back into the bowl. Drop the mushrooms, a few at a time, into the hot oil and fry until the batter is deep golden brown and the mushrooms are tender, adjusting the heat as needed to maintain the oil temperature between 330 and 360 degrees F, 3 1/2 to 4 1/2 minutes per batch. Using a slotted spoon, remove the mushrooms and drain on paper towels.
• Mound the mushrooms on a serving platter and place the dipping sauce alongside. Serve while the mushrooms are still hot.

CRUNCHY STUFFED CREMINI MUSHROOMS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Pop out the stems of the mushrooms and discard. Wipe the mushroom caps clean with a damp paper towel and place round side down on the prepared baking sheet and set aside.
• Combine the bread crumbs, nutritional yeast, parsley, garlic, lemon zest, salt, pepper, and 2 tablespoons of the oil in a bowl.
• Using a teaspoon measure, stuff each mushroom cap with a heaping mound of the bread crumb filling. Lightly drizzle the mushrooms with the remaining oil. Bake until golden brown, 20 to 25 minutes. Transfer to a serving platter and serve immediately.
• Do Ahead
• The mushrooms can be cleaned and stemmed, and the bread crumb filling made, up to a day in advance and stored in airtight containers in the fridge. That way all you have to do before the party is stuff and bake them!

SAUTEED CREMINI MUSHROOMS - RACHAEL RAY

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter.
• Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender.
• Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.

SAUTEED PORTABELLA AND CREMINI MUSHROOMS

Steps:

• Halve portabellas& cut both portabellas and creminis in 1/4" slices.
• Chop shallots and cook half in half of the butter over moderate heat, stirring 1 min.
• Add portabellas and salt& pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 mins.
• Transfer to a bowl and keep warm, covered.
• Cook remaining shallots in remaining butter and add cremini, salt and pepper until mushrooms give off is evaporated, about 10 mins.
• Mix both mushrooms together and keep warm.
• Diagonally cut scallions into thin slices.
• In a bowl whisk together vinegar, soy sauce, and sugar.
• Heat mushrooms over moderately high heat and add vinegar mixture.
• Boil mixture 3 mins, or until liquid is reduced slightly, and stir in scallions.