Megans Marvelous Mushrooms Recipes

MEGAN'S MARVELOUS MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
• Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
• Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.

MARVELOUS MUSHROOMS

Steps:

• Heat oil in large skillet over medium heat.
• Add mushrooms and cook for about 5 minutes or until brown.
• Combine water, vinegar and mustard and add to skillet.
• Simmer until liquid is reduced by half.
• Remove from heat and add lemon juice.

MEGAN'S MARVELOUS MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
• Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
• Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.

MARVELOUS STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; set caps aside. Finely chop stems. In a small bowl, combine the butter, flour, onion, parsley, mustard, salt, cayenne, nutmeg and chopped stems. Fill mushroom caps. Place in a greased shallow 2-qt. baking dish. Pour cream over mushrooms. Bake, uncovered, at 375° for 30-35 minutes or until mushrooms are tender, basting twice.

MARVELOUS MAGICAL MUSHROOM MADNESS

Steps:

• Clean and de-stem the mushrooms. You can leave them whole or slice them depending on size.
• In a medium saucepan (one with curved sides works best), combine the mushrooms, olive oil, butter, herbs, salt, and pepper. Turn the heat up to high.
• The mushrooms will loose a LOT of water. Keep the mushrooms out of the liquid as best you can and let the water boil off. This takes about 5 minutes.
• Now, leaving the heat on medium high to high, sauté the mushrooms in the remaining liquid (butter, oil, and mushroom goodness). Sauté for 3 to 5 minutes until the mushrooms are golden and almost crispy.
• Using a slotted spoon, remove the mushrooms to a small work bowl or serving bowl. Cover with foil.
• Add the wine and the stock to the pan and scrape all the brown goodness off the pan. (You are deglazing the pan).
• Bring the liquid to a vigorous boil and cook, uncovered on high. Time will depend on your pot and your stove. For the first few minutes, it is just a rapid boil and doesn't need stirring. But then -- magic.
• When the liquid has reduced by at least half, the bubbles will change in sound and appearance. Instead of a boiling liquid, it sounds and looks more like frying. At this point you need to stir and scrape. Continue cooking for a minute more.
• Recombine the mushrooms and the sauce. Taste. Adjust final seasonings with additional salt, pepper, and herbs as needed.
• Note: for a shinier sauce, add about 1 tablespoon (cut into small pieces and added slowly) of unsalted butter to the finished sauce and allow it to melt inches.