HOT & SPICY MUSHROOMS
I bought too many mushrooms, and even though I love mushrooms plain, I wanted to do something more interesting with them... I just tossed in most of the "hot" spices I could find! The first bite wasn't too bad -- but by the time I was done, I definitely could feel the fire.
Provided by brokenburner
Categories Vegetable
Time 22m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400.
- Combine all of the ingredients except for the mushrooms in a plastic freezer bag and mix to combine.
- Dump the mushrooms into the bag and turn to make sure all of the mushrooms are evenly coated. (If you want it hotter, you can cut the mushrooms in halves or quarters to give you a greater surface area for the spices.).
- Pour the mushrooms (along with the remaining spice mixture) into a pan lined with foil. (I used an 8" loaf pan.).
- Bake for 20 minutes, or until mushrooms start releasing liquid, stirring once or twice.
HOT MUSHROOM DIP
"I've whipped up this dip for many potlucks and special gatherings, and it's always well received," says Ellen Derflinger of Jefferson, Maryland. Serve this thick hearty spread with crackers, or let it bring new life to a veggie tray.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 cups.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper; cook and stir for 1-2 minutes or until thickened. , Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce; cook and stir until cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.
Nutrition Facts :
HOT MUSHROOM TURNOVERS
Make and share this Hot Mushroom Turnovers recipe from Food.com.
Provided by _Pixie_
Categories Breads
Time 1h27m
Yield 50 turnovers
Number Of Ingredients 12
Steps:
- Using an electric mixer, mix cream cheese, 1/2 c butter and flour until a soft dough forms.
- Wrap dough in plastic wrap and chill for 1 hour.
- Saute mushrooms and onions in 3 tbsp butter until tender.
- Mix in salt, thyme, pepper and 2 tbsp flour.
- Remove from heat, stir in sour cream and then chill.
- On floured surface, roll half of dough very thinly in a large circle and cut into twenty 2 3/4" circles.
- Add scraps back into other half of dough.
- For each of the circles: place a teaspoonful of mushroom mixture then brush half of the edge with egg, and fold the other half over filling.
- Press the edges together with a fork and prick the top to let out any steam.
- Repeat with the remaining dough and ingredients.
- Preheat oven to 450 degrees F.
- Brush tops lightly with remaining beaten egg.
- Bake turnovers for 12 minutes or until golden.
Nutrition Facts : Calories 61.2, Fat 4.7, SaturatedFat 2.9, Cholesterol 17.1, Sodium 82, Carbohydrate 3.8, Fiber 0.2, Sugar 0.2, Protein 1.2
HOT MUSHROOM TURNOVERS
Enjoy a tasty take on a popular appetizer with Hot Mushroom Turnovers. You'll love all the mushroom-y marvelousness of our Hot Mushroom Turnovers, stuffed inside a cream cheese crust.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 18 servings, 2 turnovers each
Number Of Ingredients 8
Steps:
- Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended. Gradually beat in 1-1/2 cups flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
- Meanwhile, melt remaining butter in medium skillet on medium-high heat. Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off. Add thyme and remaining flour; mix well. Stir in sour cream. Remove from heat.
- Heat oven to 400ºF. Roll out dough on lightly floured surface to 15-inch square. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
- Spoon 1 tsp. mushroom mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
- Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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