Portabellamushroomcaviar Recipes

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SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS



Savannah's Best Marinated Portobello Mushrooms image

This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.

Provided by MOTTSBELA

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 2

Number Of Ingredients 6

½ cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
  • Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g

MUSHROOM CAVIAR



Mushroom Caviar image

The next time you are looking for something a little different to serve to guests, try this. This looks elegant mounded on a lettuce leaf and served with cucumber or toast rounds.

Provided by JackieOhNo

Categories     Spreads

Time 1h10m

Yield 2 1/2 cups

Number Of Ingredients 8

3 tablespoons butter
3 tablespoons onions, minced
1/2 lb mushroom, finely chopped
1 large garlic clove, minced
1/4 teaspoon nutmeg
1 tablespoon dry vermouth
1 -2 tablespoon mayonnaise
salt and pepper, to taste

Steps:

  • Melt butter in a large skillet and saute onion for about 1 minute. Add mushrooms, garlic, and nutmeg; continue to saute for 4-5 minutes, until very soft.
  • Add vermouth, cook another minute or so, then remove from heat and cool. Stir in mayonnaise, salt and pepper to taste.
  • Chill, covered, until ready to serve.

PORTABELLA MUSHROOM CAVIAR



Portabella Mushroom Caviar image

This makes a great spread for toast, pita crisps, zucchini rounds, or endive! From Great Good Food! Russian in origin.

Provided by Sharon123

Categories     Spreads

Time 30m

Yield 1 cup

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
4 green onions, green parts only, chopped fine (scallions)
1/2 lb portabella mushroom, cut in 1 1/2-inch cubes (or use baby portobellos, also known as cremini)
5 medium garlic cloves, coarsely chopped
1/2 teaspoon fresh thyme leave, chopped
2 teaspoons fresh lemon juice
4 teaspoons balsamic vinegar
1/4 teaspoon fresh ground black pepper

Steps:

  • In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and saute the green onion for 2 minutes. Set aside.
  • Heat the remaining oil. Add mushrooms, garlic, and thyme; saute until tender. Don't overcrowd the pan, or mushrooms will be poached. Work in 2 batches.
  • Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped(not mushy!). Don't overprocess.
  • Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Saute over medium high heat until the liquid has evaporated, 1-2 minutes.
  • Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy!

MUSHROOM CAVIAR



Mushroom Caviar image

Categories     Mushroom     Caviar

Yield makes 4 to 6 servings

Number Of Ingredients 8

2 tablespoons butter or extra virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
1 pound button mushrooms, trimmed and cut into 1/4-inch dice
2 tablespoons fresh lemon juice
3 tablespoons sour cream
Salt and black pepper to taste
2 tablespoons chopped fresh dill for garnish

Steps:

  • Put the butter in a skillet and turn the heat to medium. A minute later, add the onion and garlic and cook until softened, stirring occasionally, about 5 minutes. Add the mushrooms, raise the heat to medium-high, and cook until lightly browned, 10 minutes or so.
  • Remove from the heat and stir in the lemon juice and sour cream. Season with salt and pepper, then garnish with dill and serve.

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