SAVORY MUSHROOM CUPS
This is a fabulous recipe for parties and get-togethers! You can make it a few days ahead of time and store the mushroom filling in the fridge and the toast cups in an air tight container at room temp for a few days or in the freezer for up to a month. I have actually lost this recipe recently, so everything here is from memory. I'm a bit of a slap-dash cook anyways, so feel free to alter the amounts to your own taste.
Provided by Erin K. Brown
Categories Vegetable
Time 2h
Yield 30-45 cups, 15-30 serving(s)
Number Of Ingredients 11
Steps:
- Wash and chop up all the mushrooms.
- Peel and finely chop the shallots.
- Melt the butter in a large stock pot.
- Add shallots, cook until slightly browning (about 2 minutes).
- Add mushrooms. Cook until liquid is mostly absorbed (about 15 minutes).
- Throw in the flour and stir.
- Add whipping cream and stir.
- Remove from heat and toss in all of the spices, stir until uniform.
- Set aside to cool. If storing for later, allow to cool before putting into the refrigerator.
- Preheat oven to 350 degrees.
- Spoon mushroom filling into toast cups (see instructions for toast cups below).
- Top with a sprinkle of parmesan cheese and bake for 10-15 minutes (cheese should be pretty melted).
- Serve hot.
- Toast Cups: Preheat over to 400 degrees. Spray a muffin tin (or mini muffin tin) with cooking spray. Using a plain or fluted biscuit cutter (2.5-3 inch size for the muffin tin and 1.5-2 inch size for minis), cut a round from each slice of bread and gently press into the muffin cups. Bake until edges are golden brown (about 10 minutes) and let they cool on a wire rack. If storing for future use, cool and then put into an air tight container.
FRESH MUSHROOM SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.
BALSAMIC-MARINATED MUSHROOM SALAD
A fresh vegetarian dish that's easy to make. Keeps the true flavor of the mushrooms, as they are only "cooked" by the vinegar in the marinade. Serve heaped in the center of a platter surrounded with thin slices of fresh tomato and mozzarella cheese. Or on a bed of shredded lettuce. For non-vegetarians this can also be garnished with crumbled bacon for an extra bit of flavor.
Provided by Abuela Nany
Time 6h10m
Yield 4
Number Of Ingredients 7
Steps:
- Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl.
- Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time.
- Sprinkle with fresh parsley just before serving.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 9 g, Fat 7.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 1 g, Sodium 11.9 mg, Sugar 5.3 g
MUSHROOM WELLINGTON CUPS
These mushroom cups can be frozen for up to one month and popped directly into the oven from the freezer (add two minutes to the cooking time). If you put them in while the meat is resting, they'll be ready just in time for dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Melt 4 tablespoons butter in a large skillet over high heat. Cook mushrooms for 6 minutes. Add garlic. Cook until mushrooms are golden brown, about 1 minute more. Add wine. Cook, stirring and scraping browned bits from bottom of pan with a wooden spoon, until wine evaporates, about 3 minutes. Sprinkle flour over mixture and stir to combine. Add cream. Cook until slightly thickened, about 1 minute. Season with salt and pepper. Let cool for 15 minutes.
- Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted butter. Top with 1 sheet; brush with butter. Repeat with remaining 3 sheets, leaving top unbuttered.
- Cut phyllo stack into six 5 1/2-by-6-inch pieces. Nestle each into a cup of a standard muffin tin. Spoon 2 heaping tablespoons mushroom mixture into each. Bake until golden, 14 to 16 minutes. Top each cup with a bit of pate before serving.
SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY
Whip up this healthy salad with your favorite soup for a light and easy weeknight dinner. With hearty roasted mushrooms and fragrant shallots and garlic, it's sure to pack a flavor punch and liven up your week!
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
- Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
- Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
- Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
- Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
- Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
- Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
- Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams
WARM MUSHROOM SALAD
A blend of mushrooms, sun-dried tomatoes and salad greens make for a pretty presentation on a platter. The recipe comes from our home economists.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Drain tomatoes, reserving oil mixture. Cut tomatoes into thin strips; set aside. In a large skillet, saute mushrooms and onion in butter and olive oil for 5 minutes or until mushrooms are browned. Stir in the vinegar, reserved tomatoes and oil mixture. Bring to a boil. Reduce heat to low; cook for 10 minutes., Arrange salad greens on a platter; top with mushroom mixture and cheese.
Nutrition Facts : Calories 128 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 136mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
GARLICKY MUSHROOM TOAST CUPS
Delicious, garlicky mushrooms in crispy buttery toast cups.
Provided by Kathy Midkiff Goins
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
- Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
- Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
- Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 8.8 g, Cholesterol 117.3 mg, Fat 11.4 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 6.1 g, Sodium 588.4 mg, Sugar 1.7 g
MUSHROOM SALAD
Here's an easy and fast side dish that we often serve when my husband grills steak. It's delicious with almost any entree, and it's ready in minutes! -Anna Stodolak, Volant, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the mushrooms, onions and garlic in oil for 3-4 minutes or until mushrooms are tender. Stir in the chives, lemon juice, vinegar and sugar., Arrange salad greens on serving plates; top with mushroom mixture. Sprinkle with croutons and cheese.
Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
RUSSIAN MUSHROOM SALAD
A traditional layered Russian salad of mushrooms, hard-boiled eggs, pickled cucumbers, onion, and mayonnaise. Decorate with chopped parsley or dill. If you are not making the salad in a mold, simply reverse the order of layers and layer directly onto a serving plate. Cover with plastic wrap and refrigerate before serving.
Provided by OOB
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
- Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
- Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 15.1 g, Cholesterol 120.3 mg, Fat 26.2 g, Fiber 2.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 608.9 mg, Sugar 3 g
MUSHROOM TOAST CUPS
These are divine hot appetizers that are unusual and fun for many occasions. The toast cups can be made ahead and frozen to make party day easier. :)
Provided by LKOSLOWSKI
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h10m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Use a small cookie cutter to cut rounds out of the bread. Press the rounds into ungreased mini muffin tins, and bake for 8 or 9 minutes until golden; keep a close watch on them, as they bake fast. Turn out bread cups to cool.
- Heat butter in a large skillet over medium heat. Stir in the mushrooms and onions, and cook until soft, about 8 minutes. Season with cayenne pepper, lemon juice, salt, pepper, and chopped parsley. Gradually stir in half-and-half, and sprinkle with a bit of flour until mixture gets thick.
- Fill bread cups with mushroom mixture, top each with a sprinkle of Parmesan, and place on a lightly greased baking sheet. Bake for 10 to 12 minutes.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 18.8 g, Cholesterol 7.5 mg, Fat 3.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 339.9 mg, Sugar 1.9 g
HARD SALAMI CUPS
These cute little salami cups that are shaped and baked in a mini muffin tin will bring a delight to your dinner guests before any meal.
Provided by Shannon Laska
Categories Appetizers and Snacks Meat and Poultry
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Press salami slices into mini-muffin cups to line.
- Mix cream cheese, spinach-artichoke dip, and garlic powder together in a bowl; spoon into the salami-lined muffin cups.
- Bake in preheated oven until the filling looks creamy, about 10 minutes.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 7.1 g, Cholesterol 134.6 mg, Fat 49.6 g, Protein 19.1 g, SaturatedFat 21.6 g, Sodium 1534 mg, Sugar 0.2 g
MUSHROOM SALAD IN RADICCHIO CUPS
Yield 4 APPETIZER SERVINGS
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over high heat. Add garlic and fennel seeds; sauté 30 seconds. Add button mushrooms and porcini; sauté until beginning to brown, about 5 minutes. Add porcini soaking liquid; boil until evaporated, scraping up browned bits, about 5 minutes. Remove from heat. Mix in mint and vinegar. Season with salt and pepper. Let cool. Spoon salad into radicchio leaves, arrange 2 leaves on each of 4 plates and serve.
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