Tumbleweed Mushrooms Recipes

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FOUR INGREDIENT TUMBLEWEEDS



Four Ingredient Tumbleweeds image

With just four ingredients, these surprisingly easy clusters are guaranteed to delight both young and old alike all year round. Melted butterscotch chips and peanut butter coat nuts and potato sticks to make these satisfying sweet-salty treats.-Peggy J Gray, Savannah, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 4

1 package (11 ounces) butterscotch chips
2 tablespoons creamy peanut butter
1 jar (12 ounces) dry roasted peanuts
1 can (4 ounces) potato sticks

Steps:

  • In a microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Stir in peanuts and potato sticks. , Drop by tablespoonfuls onto waxed paper-lined pans. Refrigerate until set. Store in an airtight container.

Nutrition Facts :

TUMBLEWEED MUSHROOMS



Tumbleweed Mushrooms image

Make and share this Tumbleweed Mushrooms recipe from Food.com.

Provided by todd.alex

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb button mushroom
1/4 cup butter
1/8 cup sherry wine
1 tablespoon burgundy or pinot nior wine
1 tablespoon Worcestershire sauce
10 dashes Tabasco sauce
2 teaspoons garlic powder
1 1/2 teaspoons salt
12 grinds black pepper

Steps:

  • Soak and agitate mushrooms in warm water, and drain in colander.
  • Melt butter in pot.
  • Add sherry, burgundy, worcestershire, tabasco, garlic powder, salt and black pepper.
  • Add mushrooms, cover, and cook for 30 minutes stir every 5 minutes.

GARLIC BUTTER MUSHROOMS



Garlic Butter Mushrooms image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons salted butter
One 10-ounce package small white button mushrooms, cleaned, stems removed if mushrooms are large
Kosher salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
Zest and juice of 1 lemon
2 tablespoons chopped fresh parsley

Steps:

  • Melt 3 tablespoons of the butter in a sauté pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve.

TAVA(PAN) MUSHROOMS



Tava(Pan) Mushrooms image

These are addictive! This is also popularly served in hotels with the name - Tava Dhingri. Very popular with those who love to eat mushrooms, like myself, but, few know how to cook this up:) A real tasty Indian dry vegetable worth every effort!

Provided by Charishma_Ramchanda

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups mushrooms, blanched and chopped
2 tablespoons almonds, cashews and poppy seeds paste
1 onion, sliced and made into paste
1/2 teaspoon ginger-garlic paste
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
cilantro, to garnish
2 tablespoons oil
2 teaspoons yogurt
salt

Steps:

  • Fry onions in oil until golden brown.
  • Prepare a paste of these onions.
  • Keep aside.
  • Soak almonds, cashews and poppy seeds in water prior to making this dish.
  • Soak for 1 hour.
  • Grind these well to prepare a paste.
  • Now heat oil in a pan.
  • Add ginger-garlic paste.
  • Add cashews-almonds-poppy seeds paste.
  • Add onion paste.
  • Add yogurt.
  • Mix well.
  • Add salt, red chilli powder and turmeric powder.
  • Mix well.
  • Add mushrooms (Each mushroom should be chopped into 4 pieces).
  • Mix all well.
  • Put into a serving plate.
  • Garnish with cilantro and serve immediately with rotis/phulkas/naan.

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