GRILLED MUSHROOM FLATBREAD
Provided by Tia Mowry
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Turn off the heat and let cool.
- Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Set aside. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.)
- Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Saute the mushrooms in batches (do not overcrowd the pan). Add another tablespoon of oil between batches if needed. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the wine and cook until evaporated, about 3 minutes. Add the creme fraiche and stir until fully incorporated. Turn off the heat and keep warm.
- Prepare a grill for medium-high heat. Roll out the pizza dough on a floured cutting board to about 1/2-inch thick. Lay the dough on the grill and cook until grill marks form, 4 to 5 minutes. Flip and cook for 3 to 4 minutes more. Spread with 2 to 3 tablespoons of the garlic puree. Cover the grill and cook for 30 seconds. Transfer the flatbread to a cutting board and top with the mushrooms and the parsley. Sprinkle with 1/2 teaspoon flaky sea salt.
GRILLED GIANT PORTERHOUSE (OR T-BONE) WITH GRILLED EXOTIC MUSHROOMS
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature is hot (Hold hand about 5-inches above grill grid, over the area where coals are deepest, for 2 seconds or less), the grill is ready to cook.
- Pat the steaks dry with paper towels, then rub them all over with 1/4 cup of the olive oil and sprinkle generously with salt and pepper. Place the steaks over the hottest part of the fire and cook until well seared on 1 side, 6 to 8 minutes. Then move them to the medium hot part of the grill and cook, turning once, until they are done the way you like them, 10 to 15 minutes more for rare. Check for doneness.
- Make mushrooms while grilling steaks: Combine the mushrooms, the remaining 1/4 cup of olive oil, and the teaspoon of pepper in a large bowl. Toss gently until the mushrooms are well coated and all the oil is absorbed.
- When steaks are done, transfer them to a serving platter, cover loosely with foil, and let them rest while grilling mushrooms. Put the mushrooms on the medium-hot part of the grill and cook, turning occasionally, until they are golden brown and moist all the way through, about 8 to 10 minutes. Slice the cooked mushrooms and put them back in the bowl along with the butter, parsley, and sherry, season with salt and pepper, to taste, and toss gently to coat.
- To serve, cut the meat away from the bone, then cut it into thick slices. Divide them among 4 serving plates and spoon mushrooms over the top.
CONTEST-WINNING GRILLED MUSHROOMS
Grilled mushrooms always taste good, but this easy recipe makes them taste even more fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. -Melanie Knoll, Marshalltown, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.
Nutrition Facts : Calories 77 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
GRILLED CHEESE AND MUSHROOM SANDWICH
Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
EXOTIC MUSHROOM AND WALNUT PATE
I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!
Provided by w
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
- In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
- Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
- Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g
WALNUT-OLIVE BREAD
Provided by Steven Raichlen
Time 2h55m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar and water in a bowl, and let stand for 5 minutes. When the mixture is foamy, stir in the remaining ingredients. Knead the dough for 8 to 10 minutes in a mixer with a dough hook or by hand until it is smooth, shiny and elastic. (The dough can also be made in a food processor.) Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in bulk.
- Punch the dough down, roll it into 2 oblongs (about 8 inches long, 4 inches wide and 3 inches high), and place in oiled loaf pans. Let rise for 30 minutes or until doubled in bulk.
- Preheat the oven to 375 degrees.
- Bake for 25 to 35 minutes, or until the crust is crisp and the loaf sounds hollow when tapped. Let cool before slicing.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED CHEESY OLIVE BREAD
Steps:
- Prepare a medium-high grill or preheat the broiler.
- Combine the pepper Jack cheese, olives, butter, cream cheese, and garlic powder in a food processor and pulse until smooth. Slather the cheese mixture over the cut halves of bread and sandwich the halves together.
- Wrap the loaf in aluminum foil and place on the grill or, if broiling, under the broiler. Grill or broil, 4 inches from the heat, turning once, for 10 to 15 minutes total, or until the edges of the bread are crisp and golden and the cheese mixture is melted. Slice the bread and serve hot.
CHEESY MUSHROOM BREAD
Make and share this Cheesy Mushroom Bread recipe from Food.com.
Provided by Lvs2Cook
Categories Breads
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 196, Fat 6.8, SaturatedFat 2.3, Cholesterol 11.8, Sodium 466.2, Carbohydrate 26.4, Fiber 1.7, Sugar 1, Protein 7.2
ITALIAN BREAD FILLED WITH MUSHROOMS
Provided by Midge Stark
Categories Mushroom Appetizer Sauté Vegetarian Blue Cheese Bon Appétit California Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Using serrated knife, cut top off bread and reserve. Cut out inside of bread, leaving 3/4-inch shell. Place bread and top on cookie sheet. Bake until lightly toasted, about 10 minutes. Keep bread warm.
- Meanwhile, melt butter with oil in heavy medium skillet over medium heat. Add both onions and sauté until golden brown, about 10 minutes. Add mushrooms and cook until tender, about 10 minutes.
- Reduce heat to low. Add cheese and stir until thoroughly blended, about 4 minutes (do not boil). Pour Mixture into loaf. Replace top and serve, cutting base and top into wedges.
GRILLED BREAD WITH ROASTED GARLIC & MUSHROOM SALAD
Use wild mushrooms if available, they give a more intense flavour to this dish. If you are a mushroom fan this is the dish for you.
Provided by Baby Kato
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Roast Garlic Place garlic on tin foil.
- Sprinkle garlic heads with oil, close foil and bake at 400 degrees for 45 minutes Mushroom Salad Cut bread into 1/2" slices.
- Toast or grill.
- Squeeze garlic out of skins and mash.
- Spread the roasted garlic on the toasted bread.
- Heat the olive oil in a pan on high.
- Add mushrooms and saute until golden and tender.
- Stir in parsley, salt and pepper.
- Take off heat and add balsamic vinegar.
- Place the arugula on serving plates, top with the toast, scatter the mushrooms over top and sprinkle with remaining olive oil.
- Season to taste and serve warm.
- Cooking time includes roasting garlic--.
Nutrition Facts : Calories 478.8, Fat 25.6, SaturatedFat 3.8, Sodium 744.2, Carbohydrate 52.7, Fiber 3.7, Sugar 4.5, Protein 11.4
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