Dancing Mushrooms Recipes

DANCING MUSHROOMS

Dancing Mushrooms image

Serve these wild mushrooms sauteed with garlic, shallots, and fresh herbs as an appetizer, or over pasta or grilled steak.

Provided by Annacia

Categories Vegetable

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 garlic cloves, minced
3 shallots, peeled and cut into thin wedges
2 tablespoons olive oil or 2 tablespoons canola oil
1 1/4 lbs mushrooms (such as maitake, oyster, white button, or shiitake broken into clusters or sliced, about 8 cups)
1/4 cup snipped fresh mixed herbs (such as tarragon, rosemary, basil, oregano, and or parsley)
1/4 teaspoon coarse salt or 1/4 teaspoon salt
1/4 teaspoon cracked black pepper

Steps:

In a large skillet cook garlic and shallots in hot oil over medium-high heat for 2 minutes.
Add maitake mushrooms.
Cook, stirring occasionally, for 10 to 12 minutes or until tender.
If using oyster or button mushrooms, add them during the last 6 to 8 minutes.
Add shiitakes during last 4 minutes.
Stir in herbs, salt, and pepper.
Serve while hot.
Makes 6-8 side servings.

Nutrition Facts : Calories 70.3, Fat 4.8, SaturatedFat 0.7, Sodium 103.2, Carbohydrate 5.3, Fiber 1, Sugar 1.9, Protein 3.3

DANCING MUSHROOMS

Dancing Mushrooms image

Cute name for a delicious dish! Mushrooms so happy to be prepared lovingly into such a delicious dish that they DANCE with joy! Wonderful with a fresh green salad, some crusty bread and a glass of white wine. According to one reviewer, they FREEZE well to for OAMC!

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb white button mushrooms, wiped clean with a damp cloth
2 tablespoons butter, divided
1 tablespoon extra virgin olive oil
1/4 teaspoon rosemary (fresh)
1 teaspoon basil (fresh)
1/2 cup green onion, chopped
2 teaspoons garlic, minced
2 teaspoons lemon juice
1 tablespoon parsley (fresh)
2/3 cup white wine or 2/3 cup broth
parmesan cheese, to taste
salt and pepper
2 cups pasta, cooked- 1/2 cup cooked per person

Steps:

Preheat a large skillet over medium heat. When the dry skillet is hot add olive oil and HALF of the butter.
Slice the stems off of the mushrooms so that the bottom is flat.
When butter has melted add all mushrooms cap down and allow them to cook undisturbed for 6-7 minutes so that they caramelize and are nicely browned on the bottom. Shake them around a tiny bit at first to help them not stick but if they do stick do not worry. They will release from the pan when they have properly caramelized.
Turn mushrooms over and allow to brown on the stem side in the same manner. Add just a tiny bit more olive oil if needed or spray a bit with some cooking spray to keep calories down.
When mushrooms have browned well on both sides add onion and garlic and saute just until the garlic releases its flavor- about one minute. Add the remaining butter, basil, rosemary and parsley and cook for one minute more, stirring constantly.
Add lemon juice and wine and reduce heat to simmer (between medium low and low on my stove). Cover and simmer for about 5 minutes or mushrooms are done but still firm. Add more wine if needed but try not to let all the liquid evaporate. Salt and pepper to taste.
Note: You may wish to reserve a little of the pasta water to add to the sauce if you would like more sauce.
Serve mushrooms over cooked and well drained pasta, then generously sprinkle freshly grated parmesan cheese on top. I like to add a pinch of fresh ground black pepper or pepper flakes to the top as well.

Nutrition Facts : Calories 317.5, Fat 10.3, SaturatedFat 4.3, Cholesterol 15.3, Sodium 64, Carbohydrate 41.1, Fiber 3, Sugar 4.2, Protein 10

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