Spicy Mushrooms Recipes

SPICY MUSHROOM & BROCCOLI NOODLES

Steps:

• Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
• Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.

SPICY SPAGHETTI WITH GARLIC MUSHROOMS

Steps:

• Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.
• Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.

HOT & SPICY MUSHROOMS

Steps:

• Preheat the oven to 400.
• Combine all of the ingredients except for the mushrooms in a plastic freezer bag and mix to combine.
• Dump the mushrooms into the bag and turn to make sure all of the mushrooms are evenly coated. (If you want it hotter, you can cut the mushrooms in halves or quarters to give you a greater surface area for the spices.).
• Pour the mushrooms (along with the remaining spice mixture) into a pan lined with foil. (I used an 8" loaf pan.).
• Bake for 20 minutes, or until mushrooms start releasing liquid, stirring once or twice.

SPICY MUSHROOMS

Steps:

• Broil 2 halved plum tomatoes, 2 seeded jalapenos (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop with the vegetables. Saute 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup chicken broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.

EASY TO MAKE SPICY GARLIC MUSHROOMS RECIPE

Steps:

• Cut 12 button mushrooms (that have been cleaned) in half, thinly slice 4 cloves of garlic and cut 1 spanish pepper (or any ther type of hot pepper) into small pieces
• Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes later add the garlic and peppers and mix with the oil, about 1 minute later add the mushrooms and mix everything together, after 2 minutes season everything with seal salt, freshly cracked black pepper, a squeeze of fresh lemon juice and some freshly chopped parsley and continue to mix everything together, cook for an additional 2 minutes
• Transfer everything in the pan into a plate and garnish with some freshly chopped parsley
• Enjoy!

SPICY SAUTEED MUSHROOMS

Steps:

• Melt butter over medium heat in a large pan.
• Add garlic and saute for 2 minutes.
• Add sliced mushrooms, red, green or yellow peppers, minced chili peppers, and minced hot banana pepper; stir to coat, and cook for about 5 minutes.
• Drizzle soy sauce into the mushrooms.
• Sprinkle with pepper, sprinkle with garlic powder. Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
• Remove from pan and serve.

SPICY SHRIMP-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Carefully remove mushroom stems and chop stems into small pieces. Set mushroom caps aside.
• Heat butter in a skillet over medium heat. Add mushroom stems and garlic. Cook and stir until soft, 3 to 5 minutes. Remove from heat.
• Combine cream cheese, cayenne pepper, black pepper, and salt together in a bowl. Stir in cooked mushroom stem mixture, retaining butter in the skillet.
• Return skillet to medium heat and add shrimp. Cook and stir until shrimp are just opaque, 3 to 5 minutes. Remove from heat.
• Pour bread crumbs into a shallow bowl. Fill each mushroom cap with cream cheese mixture and press mushroom, cream cheese-side down, into the bread crumbs to coat the top. Stick a cooked shrimp on top of each filled mushroom and place into a baking pan.
• Bake in the preheated oven until hot and juicy, about 20 minutes.

SPICY STUFFED MUSHROOMS

Steps:

• In a small skillet, cook sausage over medium heat for 5-6 minutes or until no longer pink; drain., Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the stems, onions and garlic in butter for 4-5 minutes or until crisp-tender. Stir in the sausage, bread crumbs and 1/2 cup cheese., Spoon about 2 tablespoons into each mushroom cap. Place on a foil-lined baking sheet; sprinkle with remaining cheese. Bake at 350° for 22-25 minutes or until mushrooms are tender. ,

SPICY SAUSAGE STUFFED MUSHROOMS

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.

SPICY MUSHROOMS AND LEEKS

Steps:

• In a microwave-safe dish combine the leeks and the butter and microwave mixture, covered with microwave-safe plastic wrap, at high power (100%), stirring once for 5 minutes. Remove the plastic wrap and microwave the mixture for 5 minutes more, or until the leeks are tender. Stir in the mushrooms, the wine, and the red pepper flakes and microwave the mixture, covered with the plastic wrap, at high power (100%) for 5 minutes. Stir the mixture and microwave it, uncovered, for 8 minutes more, or until the mushrooms are tender. Stir in the lemon juice and salt to taste.