NO-FAIL METHOD FOR HOW TO COOK MUSHROOMS
When cooking the mushrooms, make sure they are spread into one layer in the pan and not crowded - this way they will brown instead of steam.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 25m
Yield Makes 2 servings, about 1/2 cup each
Number Of Ingredients 9
Steps:
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
- Heat olive oil in a large, wide skillet over medium heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes. Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides. Season to taste with salt and black pepper.
- At the same time as seasoning with the salt and pepper, stir in butter, garlic, thyme and lemon zest. Cook until the garlic is fragrant and the butter absorbs into mushrooms, about 2 minutes. Take the skillet off of the heat and stir in lemon juice.
Nutrition Facts : ServingSize about 1/2 cup, Calories 140, Protein 4 g, Carbohydrate 5 g, Fiber 1 g, Sugar 3 g, Fat 13 g, Cholesterol 15 mg, Sodium 298 mg
CREAMY MUSHROOMS
My friend gave me this recipe. Tender mushrooms in creamy sauce! Serve over warm biscuits, rice or pasta.
Provided by sal
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 9.1 g, Cholesterol 36.6 mg, Fat 13.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 8.3 g, Sodium 264.5 mg, Sugar 4.3 g
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
BAOSHAO MUSHROOMS (MUSHROOMS GRILLED IN BANANA LEAVES)
In this grilled dish from Yunnan, banana leaf preserves the juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.
Provided by Michelle Zhao
Time 30m
Yield 2 Servings
Number Of Ingredients 16
Steps:
- Prepare a grill for medium heat; brush grate with oil. Stir 8 red Thai chiles, thinly sliced on a diagonal, 1 Tbsp. light soy sauce, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. finely chopped garlic, 2 tsp. finely chopped peeled ginger, 1 tsp. sugar, and half of lime juice in a large bowl until sugar is dissolved. Mix in 5 sprigs culantro or cilantro, coarsely chopped, and 3 sprigs Thai lemon basil or Thai basil, coarsely chopped, and let dressing sit 10 minutes.
- Meanwhile, spread out leaves from one 1 lb. package fresh (or frozen, thawed) banana leaves on a surface. Remove ribs, then cut leaves to make four 18x12" rectangles (depending on how many leaves come in your package, you may not use all of them). Cook in a large pot of boiling water until pliable, about 30 seconds. Drain and gently pat dry with a kitchen towel.
- Add 6 oz. enoki mushrooms, trimmed, torn into ½" pieces, and 2 oz. brown shimeji mushrooms to dressing and mix until mushrooms start to shrink and release some of their liquid, about 1 minute. Stir in 2 Tbsp. vegetable oil.
- Arrange two 18x12" banana leaf rectangles, vein side up, on a surface, then stack remaining two 18x12" rectangles on to create a double layer; veins should be running perpendicular to you. Divide mushroom mixture between stacks and top each with half of 1 lemongrass stalk, bottom 4" only, tough outer layers removed, thinly sliced. Working with 1 stack at a time, fold banana leaves over filling from left and right sides, then fold top and bottom up and over to form a packet. Tie packets with pandan leaves to secure (a strip of banana leaf will also work in a pinch).
- Grill packets until deeply browned and charred in spots, about 5 minutes per side. Serve with steamed jasmine rice or glutinous rice.
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