Nutmeg Mushrooms Recipes

SAUTEED MUSHROOMS

Steps:

• Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of the lemon half over the mushrooms and toss.
• Put the garlic in a large pan and pour in the olive oil. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 4 minutes.
• Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and serve.

PORTOBELLO MUSHROOM LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
• For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
• Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
• To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
• Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

PEAS WITH MUSHROOMS

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

SEAFOOD STUFFING (AND MAKE-AHEAD STUFFED MUSHROOMS)

Steps:

• In a large bowl, finely crush the crackers and mix in the parsley flakes.
• Set aside.
• Heat the 1 tbs.
• olive oil and 3 tbs.
• butter on a medium to high heat, watching carefully.
• When hot and just starting to bubble, add the celery and carrots.
• Cook, stirring occasionally, for one minute.
• Add the onions and green peppers (and mushrooms if using-- see directions for make-ahead mushrooms below) and cook for another minute.
• Add the garlic and cook for another 1/2 minute to a minute until vegetables are tender.
• Remove from heat and pour entire vegetable and butter mixture into crushed crackers.
• Add the chopped seafood, old bay seasoning, netmeg, sherry, worcestershire sauce, clam juice, and pepper to taste.
• Mix well so the seasonings are evenly distributed.
• Taste for seasoning and adjust if necessary.
• I find the salt in the crackes and other ingredients is enough, but if you prefer you can add some additional salt at this time.
• Makes about 2 to 2 1/2 cups stuffing.
• To prepare Make-Ahead Stuffed Mushrooms: Preheat oven to 425.
• Remove stems from mushrooms and wash the mushrooms.
• (Save stems for another use, or you can chop them finely and add to the stuffing if desired by adding them along with the onions and green pepper to the butter. If doing so, add another 1/2 tbs. butter. However, I think this stuffing is better without them).
• Toss mushrooms with 1 1/2 tsp.
• olive oil and salt and place them in a shallow baking pan in one layer.
• Bake for 8-10 minutes (depending on size of mushrooms) and remove from oven to cool.
• Stuff the mushrooms evenly with the stuffing.
• Place in a shallow baking dish and sprinkle evenly with paprika.
• At this point you can refrigerate the mushrooms for up to 2 days, or freeze them for up to a month; thaw at least partially before cooking.
• When ready to serve, melt the remaining 2 tbs.
• of butter.
• Drizzle evenly over the mushrooms.
• If the mushrooms are room temperature, just broil them until the tops are crispy and they are heated through.
• If they are refrigerated or partially frozen, bake at 350 until heated through, then just run under the broiler for a few seconds to crisp the top, if necessary.
• Serve garnished with lemon wedges.