SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
MUSHROOM MEDLEY
I found this recipe online at Medicine.net. I tried it and loved it. This can be a side dish, a filling for your omelet, frittata, or quiche, or a topping for meat. If you love mushrooms and want something healthy this is for you.
Provided by Mias Mom
Categories Breakfast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add oil to large nonstick frying pan or skillet over high heat. Add mushrooms and red pepper and saute for about 5 minutes, stirring occasionally.
- Stir in garlic and green onions. Continue to cook and stir for a couple of minutes longer.
- Add salt and pepper to taste.
- Nutritional Information: Per serving: 54 calories, 2 g protein, 5 g carbohydrate, 3.5 g fat, 0.3 g saturated fat, 1.5 g fiber, 4 mg sodium (not including added salt). Calories from fat: 58%.
Nutrition Facts : Calories 43.6, Fat 3.5, SaturatedFat 0.5, Sodium 3.1, Carbohydrate 3, Fiber 0.8, Sugar 1.2, Protein 0.9
ROASTED MUSHROOM MEDLEY
Mushroom lovers, beware! This savory mushroom side dish is hard to resist. Mixing mushroom varieties here is key--try cremini, stemmed shiitake, button, and porcini mushrooms.
Provided by EatingWell Test Kitchen
Categories Healthy Mushroom Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Place mushrooms in a 13x9-inch baking pan. Stir garlic slices into the mushrooms.
- Drizzle the mushroom mixture with oil, Worcestershire sauce, and balsamic vinegar. Sprinkle with oregano, salt, and pepper. Toss gently to coat.
- Roast, uncovered, for 20 to 25 minutes or until the mushrooms are tender, stirring twice. Stir in parsley just before serving.
Nutrition Facts : Calories 65 calories, Carbohydrate 4 g, Fat 5 g, Fiber 1 g, SaturatedFat 1 g, Sodium 124 mg, Sugar 2 g
WILD MUSHROOM MEDLEY
Steps:
- 1. Melt half the butter and the olive oil in a large skillet. Saute the mushrooms until lightly browned and tender, 2-3 minutes. Remove mushrooms and set aside. 2. Pour off all but 2 tablespoons of liquid. Add the rest of the butter and shallots. Saute 2-3 minutes. Add the white wine and deglaze the pan, scaping up the brown bits. Add the thyme, pepper and cream. Boil until reduced by half. 3. Return mushrooms to sauce to warm for 2-3 minutes. 4. Arrange on serving plates and garnish with toast points.
CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
ROASTED MUSHROOM MEDLEY
Make and share this Roasted Mushroom Medley recipe from Food.com.
Provided by mariposa13
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Remove the stems from the caps, chop off the ends, and cut into large pieces.
- Cut the mushrooms into pieces no larger than 2 inches in size.
- Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
- Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
- Bake for about 30 to 40 minutes, or until cooked through.
- Remove from the heat, and drizzle with the balsamic vinegar.
Nutrition Facts : Calories 293.1, Fat 27.8, SaturatedFat 3.9, Sodium 14.3, Carbohydrate 8.3, Fiber 2.5, Sugar 3.8, Protein 7.3
GREEN BEAN AND MUSHROOM MEDLEY
This is a great vegetable side dish. This is always served at our family gatherings with no leftovers.
Provided by THE MOM
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
- Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 7.7 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 610 mg, Sugar 2.9 g
MUSHROOM RICE MEDLEY
We would never hear the end of it if we failed to have my grandmother's mushroom rice dish on the table for any family gathering. It's the one dish my dad requests most often.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the water, brown rice, wild rice, bouillon and oregano. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Stir in rice and bacon; heat through. Season with salt if desired.
Nutrition Facts : Calories 201 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 440mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
SQUASH AND MUSHROOM MEDLEY
Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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