SAUTEED MUSHROOMS WITH HERBS
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
- Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.
SPICED MUSHROOMS WITH HERBS
Steps:
- Finely grind coriander and allspice in an electric coffee/spice grinder or with a mortar and pestle.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms with spices, stirring occasionally, just until tender, 10 to 12 minutes. Stir in lemon juice, 1 teaspoon of each herb, and salt and pepper. Remove from heat and cool to warm or room temperature. Stir in remaining herbs.
SPICED MUSHROOMS
Dairy free, Low carbohydrate, Low fat, Low GI, Low sugar. These are great wrapped up in tortillas or chapatis with sour cream. From the food coach.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place mushrooms into a large ceramic, glass or plastic bowl.
- Combine two thirds of oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug.
- Pour mixture over mushrooms and toss well to coat mushrooms in mixture.
- Set aside to marinate for 15 minutes.
- Heat a wok over high heat until hot.
- Add remaining oil and mushrooms and stir-fry for 3-4 minutes or until golden and just tender.
- Serve hot.
Nutrition Facts : Calories 189.2, Fat 18.8, SaturatedFat 2.7, Sodium 6.4, Carbohydrate 4.7, Fiber 1.6, Sugar 1.6, Protein 3
SAVORY HERB-STUFFED MUSHROOMS
Steps:
- Preheat oven to 425 degrees F.
- Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
HERB-ROASTED MUSHROOMS
My husband grows herbs, and we use whatever's in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. - Jennifer Larison, Tucson, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.
Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MUSHROOMS WITH HERBS AND STOUT
Provided by John Willoughby
Categories easy, quick, weekday, appetizer, side dish
Time 20m
Yield 4 side-dish servings
Number Of Ingredients 8
Steps:
- Put butter and shallots in a medium sauté pan over medium-high heat, stir occasionally until shallots are nicely softened, 3 to 4 minutes. Add mushrooms and stout, and cook, stirring occasionally until most of the stout and liquid from mushrooms has evaporated, about 12 minutes.
- Add thyme and tarragon and continue to stir frequently until liquid is almost completely evaporated, about 3 to 4 minutes. Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 219 milligrams, Sugar 2 grams, TransFat 0 grams
CREAMY HERB-MUSHROOM SAUCE
Creamy sauce made with herbs and mushroom is so rich and it tastes good ladled over chicken, beef or pork.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- Melt butter in 2-quart saucepan over medium heat. Cook shallots and mushrooms in butter, stirring occasionally, until tender.
- Stir in flour, thyme and parsley. Cook, stirring constantly, until slightly thickened.
- Gradually stir in half-and-half and wine until smooth. Cook, stirring constantly, until thickened. Serve immediately.
Nutrition Facts : Calories 85, Carbohydrate 2 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 2 tablespoons, Sodium 45 mg
FRESH MUSHROOMS WITH HERBS
Make and share this Fresh Mushrooms With Herbs recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and dry mushrooms, cut off ends of stems without separating them from the caps, and slice 1/8-inch-thick lengthwise.
- Sprinkle with seasoning salt, fines herbes, and dry mustard.
- Brown in butter, adding more if necessary to keep mushrooms moist.
- When nearly done, add vinegar; reheat, and serve hot.
SPICY NOODLE SOUP WITH MUSHROOMS AND HERBS
Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan. With the addition of soy sauce, the broth takes on an almost beefy flavor; the vinegar helps to perk it right back up for a nearly hot and sour flavor profile. For the best (and most interesting) results, try to seek out a mix of mushrooms for a variety of flavors and textures.
Provided by Alison Roman
Categories weekday, noodles, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
- Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
- Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
- Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
- To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 12 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams
MUSHROOM RISOTTO WITH SPRING HERBS
Meaty mushrooms and springy herbs are a perfect addition to creamy risotto.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy- bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot and mushrooms, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
- Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes.
- Remove skillet from heat and stir in 2 tablespoons butter and Parmesan, along with herbs. Season to taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 1 g, Protein 10 g
More about "spiced mushrooms with herbs recipes"
SAUTEED GARLIC HERB MUSHROOMS RECIPE - LITTLE SPICE JAR
From littlespicejar.com
5/5 (2)Category DinnerServings 4Total Time 22 mins
- Place the butter, olive oil, and garlic in a large skillet over low heat. Allow the butter to slowly melt and for the garlic flavor to infuse into the butter, about 5-7 minutes.
- Kick the heat up to medium-high, add the thyme and mushrooms and cook for 4-5 minutes or until golden. Season with onion powder, granulated sugar, red pepper flakes, and a small pinch of salt and freshly cracked pepper. Stir and cook for another minute so the herbs release their fragrance. Sprinkle with parsley and serve immediately.
10 QUICK MUSHROOM RECIPES WITH SPICE, UMAMI AND HERBS
From asianfoodnetwork.com
Estimated Reading Time 4 minsPublished 2020-07-09
- Stir Fried Assorted Mushroom. The thing about mushrooms is that it’s often overlooked. But if you ever cook it on its own, you soon taste great rewards with little effort-an intense, savoury juice that flavours everything in just 30 mins.
- Cantonese Steamed Chicken with Chinese Sausage. A distant relative of the Claypot Chicken Rice, the Cantonese Steamed Chicken with Chinese Sausage is made from similar ingredients –chicken, chinese sausage and shitake mushroom.
- Vegetable Spring Rolls with White Mushrooms. Fresh white mushrooms light up this veggie-heavy snack with an aroma of umami and oozing shroomy squirts.
- Braised Beancurd with Mushroom. The Braised Beancurd with Mushrooms is a traditional vegetarian Chinese dish that will warm up even the coldest of souls.
- Buddha's Delight. Forget what you know about vegetarian food. Buddha’s Delight, or Luohan Zhai, makes for a moreish, satisfying dinner. Traditionally eaten by Buddhist monks, this vegetarian stew is chock full of earthy shiitake mushrooms, crisp cabbage leaves simmered till tender, and a tangle of glass noodles bubbling in a base of sesame and kecap manis, or sweet soy sauce.
- Claypot Chicken Rice with Mushroom. Claypot Chicken Rice with Mushroom is a Cantonese dish that is popular in both Singapore and Malaysia. It is relatively simple and easy to make as it only requires four steps, and you can always switch up the ingredients based on your likings.
- Kung Pao King Mushroom. Be prepared to see mushrooms in a whole new light. The Kung Pao King Mushroom (not chicken, as the sauce is generally used for) is a spicy, saucy, stir-fry of pure mushroom bliss.
- Broccoli and Mushroom Spaghetti. Broccoli and Mushroom Spaghetti is a delicious spaghetti dish with a distinctive garlic and butter scent, accented by the flavor of chili pepper.
- Mushroom and Tempeh Rendang. Love the luscious, creamy rendang but can’t have meat? We’ve got you covered with our special Mushroom and Tempeh Rendang that packs the same punch while staying meatless!
- One Pot Vegan Tom Kha Mushroom Soup. Mushroom, mushrooms, mushrooms - they really make this zesty coconut Thai soup! Tom Kha, a traditional spicy and sour coconut soup usually made with chicken or fish, is now vegan and refreshing light.
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