Fresh Creamy Mushrooms Recipes

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.

FRESH CREAMY MUSHROOMS.

Steps:

• Wash, dry and slice mushrooms.
• Cook in butter till tender.
• Add salt, pepper and flour; mix thoroughly.
• Add milk gradually and simmer for 5 to 8 minutes, stirring constantly.

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!

EASY CREAMY MUSHROOMS

Steps:

• Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan. Serve immediately, garnished with parsley, if desired.

CREAM OF MUSHROOM SOUP

Steps:

• Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
• Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
• Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
• Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

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 SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Remove the stems from the mushrooms. Place the top half on a baking sheet.
• Mince the stems.
• Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
• Add the spinach, cook until it wilts.
• Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
• Take a spoonful of the spinach mixture and fill each mushroom top.
• Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
• Bake for 12-15 minutes or until golden brown.
• Enjoy!

FRESH CREAM OF MUSHROOM SOUP

Steps:

• Lighly saute mushrooms in butter.
• Add flour and stir constantly for about 5 minutes.
• Slowly add stock, stirring until all is incorporated.
• Simmer about 10 minutes.
• Add cream, stir and serve.

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 GARLIC MUSHROOMS

Steps:

• Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
• Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
• Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
• After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
• Preheat the grill to high.
• Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
• Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.