GARLIC MUSHROOMS PRESERVED IN OIL
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
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
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
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
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
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
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
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
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
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
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
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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