Mixed Mushrooms With Garlic Recipes

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GARLIC MUSHROOMS PRESERVED IN OIL



Garlic Mushrooms Preserved In Oil image

Garlic mushrooms in oil are handy for salads, as an anti pasti oradding to cooking, use the oil for salads or dipping.

Provided by Karon Grieve

Categories     preserves

Time 25m

Number Of Ingredients 10

450 g mixed fresh mushrooms
3 cloves of garlic sliced thinly
3 sprigs of fresh thyme
2 strips of dried orange peel
2 bay fresh leaves
100 ml dry white wine
400 ml white wine vinegar
6 black peppercorns
2 tsp sea salt
300 ml extra virgin olive oil

Steps:

  • Wipe the mushrooms clean and cut any large ones into smaller pieces
  • Bring the wine, vinegar, garlic, 1 sprig of thyme and salt and pepper to the boil
  • Lower heat and simmer for 10 minutes
  • Blanch the mushrooms in the brine in batches for approximately 1 minute then dry on kitchen paper
  • Pack the mushrooms into sterilised jars and add sprig of thyme, bay leaf and the strip of dried orange peel to each jar
  • Pour in the oil
  • Pop on the lids and let them mature for 1-2 weeks prior to using them

Nutrition Facts : Calories 369 kcal, Carbohydrate 4 g, Protein 2 g, Fat 38 g, SaturatedFat 5 g, Sodium 590 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MIXED MUSHROOMS WITH GARLIC



Mixed Mushrooms With Garlic image

A mix of easy to find mushrooms and garlic that creates and exciting side dish. Pairs well with pork, beef or chicken.

Provided by MyHappyEatings

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

10 small cremini mushrooms
5 large shiitake mushrooms
2 tablespoons fresh parsley, finely chopped
3 garlic cloves, finely chopped
salt
pepper
1 tablespoon olive oil

Steps:

  • Remove stems from crimini mushrooms and cut into quarters.
  • Cut off about 1/4" of the stems from the Shitakes, cut in halves down the stem.
  • Heat olive oil in a large skillet (making sure mushrooms have plently of room and don't overlap) over medium-high heat, add mushrooms.
  • Saute until moisture evaporates and they start to brown and shrink in size, about 10 minutes, stirring occasionally.
  • Add garlic, herbs, salt and pepper, cook 1 minute longer.

Nutrition Facts : Calories 109.1, Fat 7.2, SaturatedFat 1, Sodium 14.2, Carbohydrate 9.9, Fiber 2.2, Sugar 3.1, Protein 4.2

ROASTED GARLIC MUSHROOMS



Roasted Garlic Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds mixed mushrooms, such as baby bella, shiitake or shimeji, cleaned
1/4 cup melted unsalted butter
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, sliced
2 sprigs rosemary
2 sprigs thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
  • Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
  • Serve immediately or keep at room temperature until ready to serve.

SAUTEED MUSHROOMS IN GARLIC



Sauteed Mushrooms in Garlic image

Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.

Provided by AMANDA C

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
2 pounds sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon dried basil
1 cup red wine

Steps:

  • Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
  • Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 10.1 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 34.7 mg, Sugar 4.1 g

SAUTEED MIXED MUSHROOMS



Sauteed Mixed Mushrooms image

Categories     Garlic     Mushroom     Side     Sauté     Vegetarian     Fall     Vegan     Parsley     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 10

1 1/2 pounds whole portabella mushrooms, stems and caps separated
1/2 cup olive oil
1 1/4 pounds small white mushrooms (1/2 to 1 inch in diameter)
1 teaspoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 pound small fresh shiitake mushrooms, stems discarded
1 pound oyster mushrooms, trimmed and halved lengthwise if large
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped garlic

Steps:

  • Trim portabella stems and thinly slice lengthwise. Scrape away gills on portabella caps with a spoon, then cut caps into 1/8-inch-thick slices.
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté white mushrooms with lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Transfer cooked mushrooms with a slotted spoon to a large bowl and keep warm, covered.
  • Sauté shiitakes, oyster mushrooms, and portabellas (caps and stems) in separate batches in same manner, using 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper for each batch, and transferring to bowl with white mushrooms.
  • Return all cooked mushrooms to skillet and sauté with parsley and garlic over moderately high heat, stirring, 1 minute.

ROASTED MUSHROOMS WITH GARLIC



Roasted Mushrooms With Garlic image

Provided by Elaine Louie

Categories     dinner, easy, weekday, main course, side dish

Time 45m

Yield 2 appetizer servings or 2 side servings

Number Of Ingredients 13

4 cups mushrooms, best to get a mix of varieties, cut into 1-inch pieces
2/3 cup extra virgin olive oil
12 garlic cloves, 8 whole and 4 finely grated on a Microplane or cheese grater
5 sprigs thyme
Salt
black pepper
1/2 teaspoon crushed red pepper flakes
2 tablespoons sherry vinegar or cider vinegar
1 plum tomato, seeded and diced
2 tablespoons chopped parsley
1 teaspoon pimentón smoked Spanish paprika
2 tablespoons chopped roasted and salted cashews, or Marcona almonds, or peanuts
Grilled bread, for serving optional

Steps:

  • Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
  • In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
  • Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.

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