Melting Mushrooms Recipes

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE

Steps:

• Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
• Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

MERINGUE MUSHROOMS

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
• In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
• Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
• Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
• Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.

NUTMEG MUSHROOMS

Steps:

• Clean and slice mushrooms.
• Combine all ingredients in a skillet and cook over medium heat until the wine comes to a boil. Reduce heat to low and cook until mushrooms are tender. Remove from heat and serve while hot.

MELTING MUSHROOMS

Steps:

• Preheat the barbecue.
• Cut out the stems from the mushrooms then score them lightly with a knife, over the gilled sides (don't cut through to the other side!).
• Pair up the mushrooms, according to size, and lay one of each pair, gilled side up, on a work surface, then season to taste with salt and black pepper.
• Add one T. vermouth or white wine, follow by a little garlic and thyme and finishing up with grated cheese to each of the four mushrooms.
• Place another mushroom on top of each of the four mushrooms on the work surface and drive a cocktail stick or skewer through from the top, to secure together.
• Brush all over with olive oil then cook over hot coals, turning frequently and carefully, until very soft, juicy and melting inside.
• Serve with crusty bread.