Mushrooms With Spicy Spanish Sauce Recipes

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MUSHROOMS WITH A SOY SAUCE GLAZE



Mushrooms with a Soy Sauce Glaze image

Serve this tasty side with pork chops, steak, or salmon! Serve over the meat of your choice.

Provided by STEVEANDANGELA

Categories     Side Dish

Time 15m

Yield 2

Number Of Ingredients 5

2 tablespoons butter
1 (8 ounce) package sliced white mushrooms
2 cloves garlic, minced
2 teaspoons soy sauce
ground black pepper to taste

Steps:

  • Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

Nutrition Facts : Calories 135 calories, Carbohydrate 5.4 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 7.4 g, Sodium 386.9 mg, Sugar 2 g

SPICY SPANISH MARINATED MUSHROOMS



Spicy Spanish Marinated Mushrooms image

For the mushroom lover. Here's a really nice appetizer for dinner parties. Always goes over well with my guests. I mooched this recipe off a close friend.

Provided by L. Duch

Categories     Easy

Time 12h30m

Yield 6-7 serving(s)

Number Of Ingredients 9

1 teaspoon garlic, chopped
1 medium onion, sliced
3 tablespoons olive oil
1/3 cup beef broth
1/2 hot red pepper flakes
2 -3 whole cloves
2 tablespoons tomato sauce
salt and pepper, to taste
1/2 lb small white mushroom

Steps:

  • Sauté garlic, onion in oil about 10 minute until onion is soft.
  • Add broth, pepper flakes, cloves and tomato sauce and boil 3 minutes. Simmer covered for a half hour, stirring occasionally.
  • Add salt and pepper.
  • Pour mixture over the whole mushrooms and marinate overnight in refrigerator.
  • Stir a few times while marinating.

MUSHROOMS WITH SPICY SPANISH SAUCE



MUSHROOMS WITH SPICY SPANISH SAUCE image

Categories     Salad     Mushroom     Appetizer

Yield people

Number Of Ingredients 17

Spanish Sauce
4 anchovy fillets
2 tsp (10 mL) chopped garlic
1 tsp (5 mL) hot smoked Spanish paprika
1 cup (250 mL) packed parsley leaves
¼ cup (50 mL) olive oil
2 tbsp (25 mL) water
Mushrooms
2 tbsp (25 mL) olive oil
1 lb (500 g) king oyster mushrooms, thinly sliced
Salt and freshly ground pepper
4 slices Portuguese cornbread or sour dough loaf
Salad
6 cups (1.5 L) packed baby arugula
1 tsp (5 mL) balsamic vinegar
1 tbsp (15 mL) olive oil
Maldon salt for garnish

Steps:

  • 1. Add anchovies, garlic, paprika, parsley and olive oil to food processor or mini-chop and pulse to combine. (Add water if needed to process until mixture resembles pesto.) Reserve. 2. Heat a large skillet over high heat. Add oil then mushrooms and sauté until mushrooms have softened and are turning golden, about 3 to 5 minutes. Reduce heat to medium-low and stir in Spanish sauce. Cook together until sauce is hot. Remove from heat and season to taste with salt and pepper. 3. Toast bread and place on individual serving plates. Brush with any sauce left in skillet. Divide mushroom mixture into 4 and heap onto toast. Toss arugula with balsamic and olive oil and surround toasts with salad. Sprinkle everything with a little Maldon salt.

MUSHROOM SAUCE FOR PASTA



Mushroom Sauce for Pasta image

A rich mushroom sauce perfect for lasagna.

Provided by Karen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Yield 8

Number Of Ingredients 7

½ cup chopped onion
½ cup chopped green bell pepper
½ cup red bell pepper, chopped
1 ½ cups fresh sliced mushrooms
4 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
⅓ cup milk

Steps:

  • In a sauce pan over medium heat cook the onions, green pepper, red pepper, mushrooms and butter until mushrooms are tender. Stir in the cream of chicken sup and milk. Cook until smooth.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 5.6 g, Cholesterol 19.1 mg, Fat 8.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.4 g, Sodium 296.5 mg, Sugar 1.9 g

SPICY SAUSAGE STUFFED MUSHROOMS



Spicy Sausage Stuffed Mushrooms image

Looking for a delicious appetizer to serve at your next cocktail party? These zesty sausage and cheese stuffed mushrooms are sure to be popular with all your guests.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 35m

Yield 16

Number Of Ingredients 9

16 large button mushrooms
1 teaspoon vegetable oil
2 hot Italian sausages
¼ cup finely chopped onion
1 teaspoon chopped fresh rosemary or thyme
¼ cup fresh breadcrumbs
¼ cup grated Parmesan cheese
½ cup Heinz Tomato Ketchup
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F (190 degrees C) remove stems from mushrooms. Finely chop enough stems to make 1/2 cup (125 mL). Reserve.
  • Heat oil in a skillet set over high heat. Split the sausage casings and crumble meat into pan. Add the onion, chopped mushrooms and rosemary. Brown, stirring constantly. Drain off fat.
  • Stir in the breadcrumbs and cheese. Blend in the ketchup and parsley. Spoon into mushroom caps and arrange in a baking dish. Bake for 12 to 15 minutes or until mushrooms are tender and tops are golden. Makes 16 servings.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 4.1 g, Cholesterol 8.7 mg, Fat 3.2 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 184.7 mg, Sugar 0.5 g

SPANISH MARINATED MUSHROOMS



Spanish Marinated Mushrooms image

I had some amazing marinated mushrooms in a little tapas bar in Seville when I was stationed in Spain with the U.S. Navy. A couple of months ago, I decided to see if I could make something close, and here's what I came up with. The longer you keep them refrigerated, the stronger the vinegar taste will be. -Patricia Mitchell, Ingleside, Texas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6 cups.

Number Of Ingredients 10

2 cups water
1 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon sugar
1 tablespoon dried basil
2 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 pounds small fresh mushrooms

Steps:

  • In a large shallow dish, combine the first 9 ingredients. Add the mushrooms and turn to coat. Cover and refrigerate for at least 8 hours or overnight., Drain mushrooms, discarding marinade.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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