Easy Mushroom Bread Recipes

BREADED MUSHROOMS

Steps:

• Place enough vegetable oil into a deep frying pan on low-medium heat. (I generally place in enough oil so that the bottom half of my mushrooms are submerged. You can always add more.).
• You do not want the oil bubbling wildly. Adjust temperature accordingly when you place the mushrooms in (a low simmer is nice.).
• Wash mushrooms and cut off tips of stems.
• If the mushrooms are really big (such as stuffing mushrooms) cut them in half or even quarters. Otherwise, leave whole.
• Place flour, eggs and breadcrumbs into three large, separate Tupperware containers.
• Mix pepper, garlic powder and salt in with the breadcrumbs.
• Place mushrooms in with the flour. Cover and shake until mushrooms are well coated.
• Transfer mushrooms to Tupperware dish that has the beaten eggs in it. Cover and shake again until mushrooms are evenly coated.
• Lastly, transfer mushrooms to final Tupperware container that has the breadcrumbs in it. NOTE: It is better to do this step in two batches as sometimes if there are not enough breadcrumbs the mushrooms do not get a nice even coat and look instead like they are covered in a lumpy batter.).
• Place mushrooms in oil carefully and cook until bottoms are browned. Flip over and continue cooking until entire mushrooms are cooked through.
• Mushrooms are done when gently crisp and the breading no longer appears wet looking.
• Remove mushrooms with slotted spoon and place on plate lined with paper towel to drain.
• Sprinkle with Parmesan cheese or dip them into your favourite sauce (such as Ranch).
• *Optional: add some additional herbs or Parmesan cheese to the breadcrumbs to give the recipe a more professional appearance like that in the restaurants.

EASY BAKED MUSHROOMS

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

EASY MUSHROOMS ON TOAST RECIPES (THREE VERSIONS)

Steps:

• Heat half of the olive oil (1.5 teaspoons) in a 12-inch cast-iron skillet over medium heat.
• Add half of the mushrooms (work in batches so pan is not overcrowded). Cook for 5 minutes, undisturbed. Stir and cook another 3 to 5 minutes. Transfer cooked mushrooms to a plate and set aside. Continue cooking second batch, adding remaining 1.5 teaspoons of olive oil and mushrooms.
• Once second batch of mushrooms are cooked, add all mushrooms back to the skillet, stir in butter and a pinch each of salt and black pepper.
• Toast bread and (gently) rub with a clove of peeled garlic.
• In a bowl, mash avocado. Spread avocado on toast. Note: Add a tablespoon or so of lemon juice if you like here. Also, if you prefer to simply slice the avocado instead, that's okay too.
• Top avocado with cooked mushrooms and chili pepper. Serve and enjoy!
• Toast bread and (gently) rub with a clove of peeled garlic.
• Spread with blue cheese. Top with cooked mushrooms and drizzle with honey. Serve and enjoy!
• Toast bread and (gently) rub with a clove of peeled garlic.
• Spread mustard over bread. Top with cheese. Broil in oven for a minute or just until cheese is melted.
• Top with cooked mushrooms and fresh thyme leaves. Serve and enjoy!

EASY MUSHROOM GRAVY

Steps:

• Cook the onions and mushrooms in butter until tender. Add garlic and cook until fragrant. Add wine and cook until evaporated.
• Add flour & salt & pepper to taste. Cook 1 minute.
• Add broth, a bit at a time stirring after each addition until gravy reaches desired thickness.
• Simmer 2 minutes. Season and serve.

CHEESY MUSHROOM BREAD

Steps:

• In a bowl, combine the mozzarella cheese, mushrooms, mayo, Parmesan and onion.
• Cut bread in half lengthwise and spread cheese mixture over cut sides.
• Grill for 5-10 minutes or until lightly browned.
• Slice and serve warm.

EASY CREAMY MUSHROOM TOAST

Steps:

• Heat a large frying pan over high heat then add a tablespoon or two of olive oil.
• Fry the mushrooms in batches, until well-browned all over.
• Add all the mushrooms back to the pan with their resting juices and add the garlic, herbs and chilli flakes. Cook for 1-2 minutes.
• Add the butter and lemon juice and stir well while the butter is melting to create a creamy sauce then take off the heat. Season to taste.
• Serve the creamy mushrooms on toast smeared with cream cheese (optional).

SAVORY MUSHROOM BREAD

Steps:

• In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature., In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.

MUSHROOM BREAD

Steps:

• Preheat oven to 375ºF. Unroll crescent rolls, do not separate. Press into a 9x13-inch pan.
• Toss mushrooms with melted butter to coat. Arrange over top of dough. Sprinkle with cheese and seasoning.
• Bake 15-20 minutes or until golden brown. Cut into squares and serve warm.

EASY MUSHROOM SPREAD

Steps:

• In a large skillet over medium heat, melt butter and saute rosemary and garlic until tender. Stir in mushrooms and saute until juices run. Add parsley and stir occasionally to prevent sticking. When mushrooms are tender, stir in stock and mix well before adding cornstarch. Cook for 1 to 2 minutes, then add whiskey and cook for 1 minute more.

MIKE'S MUSHROOM BREAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Slice bread in half horizontally. Using your fingers pull out most of the soft bread to form a hollow shell. Save pulled-out bread for another use.
• Mix together butter, mushrooms, cheese, green onions, and garlic. Spread the mixture on both cut sides of bread. Place the bread, cut sides up, on baking sheet.
• Bake in preheated oven until the cheese has melted, about 10 to 15 minutes. Cut in wedges to serve.