Mushrooms In Lemon Juice Recipes

LEMON GARLIC MUSHROOMS

Steps:

• For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.

SAUTéED MUSHROOMS WITH GARLIC AND LEMON JUICE

Steps:

• Stir together lemon juice, soy sauce, and sugar; set aside.
• In 12-inch nonstick skillet, heat butter, olive oil, and garlic over medium-high heat until butter melts.
• Add mushrooms and sauté, stirring until golden brown and butter has been absorbed (5-10 minutes).
• Add lemon mixture to mushrooms, stirring until sauce is absorbed.

MUSHROOMS IN LEMON JUICE

Steps:

• Take out the base of the mushrooms, then lift off the peel from the underside. Take a small sharp knife, take a 1/4 to a 1/2 inch bit of mushroom peel, and slowly lift off the peel, moving towards the center of the dome of the mushroom. Continue until all of the peel is off all of the mushrooms.
• Slice each mushroom into sliver thin slices, and put them in a wide, flattish bowl.
• Juice the lemon, and pour the juice over the mushroom slices. Drizzle the small amount of oil over the slices. Sprinkle the salt over the mushrooms.
• Make sure the mushroom slices don't stick together. You want lemon juice and salt on each slice. The oil helps adherence.
• Refrigerate this mix for several hours. You will see that the mushrooms have given off some of their own juice. Toss the slices so that the lemon/mushroom juice is well distributed.
• Check for desired salt content. Add more if desired.
• Serve.

LEMON-PEPPER MUSHROOMS

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the mushrooms in an even layer and sprinkle with the lemon zest. Cook, undisturbed, until browned, about 2 minutes. Toss with 1/4 teaspoon salt and 3/4 teaspoon pepper and continue to cook until the mushrooms are tender but not mushy, 4 to 5 minutes. Add additional salt and pepper to taste. Transfer to a serving dish and sprinkle with the chives. Serve warm.

CREAMY LEMON-MUSHROOM PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
• Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
• Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
• Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.

LEMON MUSHROOM CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat. , In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender. , Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.

SAUTEED MUSHROOMS WITH LEMON CREAM

Steps:

• Melt 1/4 cup butter in heavy large skillet over high heat. Add half of mushrooms and sauté until brown and beginning to release juices, about 10 minutes. Add 1/2 cup wine, 1 tablespoon lemon juice and 1/8 teaspoon nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes. Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 10 minutes. Season with salt and pepper. Transfer to bowl. Repeat cooking procedure with remaining butter, mushrooms, wine, lemon juice, nutmeg and cream. Transfer to bowl with first batch. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before continuing.)
• Transfer mushrooms to bowl. Garnish with parsley and serve.

SIMPLY MARINATED MUSHROOMS

Steps:

• In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
• In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.

LEMON NOODLES WITH MUSHROOMS

Steps:

• Place the water and 2 teaspoons of salt in a large pot, cover and bring to a boil. Add the noodles and cook until al dente, about 3 minutes, stirring with chopsticks to break them up. Drain, rinse with cold water and drain well. Set aside.
• Heat 2 tablespoons of scallion oil in a large pot over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Add 1 tablespoon of scallion oil, the garlic, 3/4 teaspoon of salt and the sugar. Cook, stirring, for 30 seconds. Add the lemon zest and noodles, lower the heat to medium and toss to mix well.
• Add the lemon juice and pepper sauce and toss until well coated. Add the sesame oil and toss to coat. Remove from heat and toss in the scallions and additional salt, if needed. Place on a heated platter and serve immediately.