Crummy Mushrooms Recipes

CREAMY MUSHROOMS

Steps:

• Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.

CREAMY MUSHROOMS

Steps:

• Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.

CREAMY MUSHROOMS

Steps:

• Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well., In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.

CREAMY MUSHROOMS

Steps:

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• Preheat your oven to its lowest setting and pop the loaf of bread in to warm through.
• Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.
• Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion, and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.
• Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it.
• Take your bread out of the oven and tear it into big chunks. Divide the mushrooms among the plates and scatter over the reserved parsley leaves. Serve with the chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!

CRUMBED MUSHROOMS

Steps:

• Clean mushrooms and remove stalks.
• Push small piece of feta cheese into the space left by stalk and flatten.
• Dip mushrooms in flour (can add pepper).
• Dip in beaten egg.
• Coat in breadcrumbs.
• Chill if time.
• Fry in mix of oil and butter or deep fry if preferred.

CRUMB-TOPPED MUSHROOMS

Steps:

• In a large bowl, combine 3 cups of cracker crumbs and butter; set aside. , Divide half of the mushrooms among three greased 13-in. x 9-in. baking dishes. Sprinkle with remaining crumbs; top with remaining mushrooms., Pour cream over all. Sprinkle with buttered crumbs and paprika. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

CRUMMY MUSHROOMS

Steps:

• Toss half the crumbs with the butter; set aside.
• Place mushrooms in casserole dish.
• Sprinkle with dry crumbs.
• Pour cream over.
• Sprinkle with buttered crumbs and papkika.
• Bake uncovered at 350* for 30 minutes.