Roasted Mushroom Stock Recipes
GARLIC BUTTER ROASTED MUSHROOMS
Recipe video above. Here's a simple, incredibly delicious way to roast mushrooms: tossed in garlic butter then roasted on a high temp to make them golden brown on the outside whilst keeping them juicy on the inside. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour - but the dominant flavour is still butter (and garlic!). The lemon and thyme finishing touch is optional - it's terrific plain - it's an extra flavour option.Serves 2 as a main, 4 - 5 as a side.
Provided by Nagi
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C/450°F (200°F fan).
- Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
- Spread on a baking tray and roast for 25 minutes - do not toss or turn.
- Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!
Nutrition Facts : ServingSize 143 g, Calories 152 kcal, Carbohydrate 5 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 299 mg, Fiber 1 g, Sugar 3 g
SMOKY ROASTED MUSHROOMS
Mixed mushrooms are simply roasted then taken to the next level by being tossed with a quick and flavorful garlic-smoked paprika butter in this side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.
Nutrition Facts : Calories 151, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 235 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
MUSHROOM BROTH
When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!
Provided by wsf
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
- Strain stock into a jar, discard vegetables, and your stock is good to go.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 20.2 g, Fat 1.2 g, Fiber 6.2 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 104.3 mg, Sugar 8.8 g
OVEN ROASTED MUSHROOMS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.
ROASTED GARLIC MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
- Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
- Serve immediately or keep at room temperature until ready to serve.
ROASTED MUSHROOM STOCK
A thick, rich and savory stock with all the earthy goodness of mushrooms, so worth the extra work when using in my recipe for Mushroom Barley Soup
Provided by Bonnie G 2
Categories Vegetable
Time 1h10m
Yield 3 Cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400.
- Combine the mushrooms, onion, garlic and oil in a large bowl.
- Add 1/2 teaspoon salt.
- Toss to coat the vegetables with the oil.
- Spread the mixture in 2 baking pans.
- Roast for 25 to 30 minutes until the vegetables are deep brown and caramelized.
- Transfer the mushroom mixture to a large saucepan and add 6 water and the thyme.
- Bring to a boil, then reduce heat to simmer uncovered for 40 minutes or until the mushrooms have given over all there flavor to the liquid.
- Strain the stock through a fine sieve into a clean pan, pressing hard on the mushrooms to extract as much liquid as possible.
- Bring the stock to a boil and cook until reduced to 3 cups.
Nutrition Facts : Calories 163, Fat 14, SaturatedFat 1.9, Sodium 8.9, Carbohydrate 7.3, Fiber 1.9, Sugar 3.8, Protein 5
More about "roasted mushroom stock recipes"
ROASTED MUSHROOM BROTH - RAISING GENERATION NOURISHED
From raisinggenerationnourished.com
5/5 (16)Category SoupCuisine AmericanTotal Time 1 hr
- Arrange the mushrooms in a single layer on a baking sheet. Nestle the onion halves into the mushrooms, sprinkle the smashed garlic over, and drizzle with the olive oil. Roast for 20 minutes in the heated oven.
- Remove the sheet from the oven and drop the roasted mushrooms and onions into a heavy stockpot. Pour in the broth and wine. Slip the sprigs of thyme into the pot and then bring it all to a simmer over medium-high heat. Continue simmering, covered, for about 30 minutes.
- Strain the broth through a fine-mesh sieve, then use a wide-mouthed funnel to pour it into two 1-quart jars, sealing the lids tightly. Cook with the broth right away or store it in the refrigerator for no more than 5 days. Alternatively, you can freeze the broth for upto 6 months, making sure to allow plenty of headspace if you're using glass jars.
EASY ROASTED MUSHROOM STOCK - FORAGER | CHEF
From foragerchef.com
- Heat the oven to 350. Cut the mushrooms roughly into pieces the size of a quarter, then toss with the oil, and vegetables, lay out in a single layer on a baking sheet, and roast for 60 minutes, or until dried out and beginning to color.
- Check on the mushrooms at 30 minutes to shake the pan and check on them—if the heat seems too hot, turn it down, since if the mushrooms burn it can ruin the stock. You want to take your time here, leisurely roast them and dry them out, and opposed to roasting them hard to caramelize them. Keep in mind that your woody trim and scrap will have less water weight than typical fruiting bodies or tender margins of the same mushroom, so they may dry out and start to color slower or faster depending. Use your instincts.
- Take the roasted mushroom mix and put it into a stock pot with the fresh herbs, add the water until it barely reaches the top, bring it to a simmer, then turn the heat down to low and cook for 2 hours with the lid ajar. Strain the liquid, whisk in the salt if using, cool, and refrigerate. The stock will keep for at least a week if not longer, especially if you add the salt, and can be frozen.
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