Food

Mushrooms

Sautéed Mushrooms

This is one of my most favorite dishes, in the entire world; I can literally eat them alone, but add a slice or two of French bread, and couple slices of fresh tomatoes, and for me it is a perfect meal. You can also add these to sautéed spinach to create a marvelous side dish or bowl of thin spaghetti for a main course, or serve them on toast points as an appetizer or for tea, add them to eggs, scrambled or an omelet, with or without spinach, served with blueberry muffins or sourdough toast with jam – outstanding brunch!

The possibilities are endless, just give yourself enough time to let them cook slowly, and know that you can make a large batch, and refrigerate to use over the next several days.

Ingredients:

1 pound of White Mushrooms – washed well

Olive Oil – about 3 teaspoons

Butter – two tablespoons

Garlic – two teaspoons

Salt and Pepper

Oregano – 1 tablespoon

Water or White Wine – ¼ of a cup

Parmesan Cheese – about a ¼ of a cup

Directions:

Wash the mushrooms, and slice uniformly. In a medium size skillet, melt butter with olive oil, when heated; add mushrooms and stir, coating them with the butter/oil, add salt and pepper to taste.  Let them sauté for about five minutes, then add garlic, cook several minutes more, add oregano and wine, and let them simmer until liquid has been absorbed, be careful not to let them stick to the skillet, you do not want the garlic to burn and become bitter.  The mushrooms will reduce in size, become tender, and absorb the flavors.  When they are cooked, before removing them from the stove, add the cheese, and allow it to melt, but not burn.  Serve with pleasure!

Stuffed Mushrooms

Stuffed mushrooms are an old standard, which are always a crowd pleaser. If the mushrooms are large, one to two per guest should be enough, for smaller mushrooms you may want to add a few extra. They can be made ahead, and put in the oven, about half hour before you expect your guest. They can also be served at room temperature.

When cooking mushrooms you need to make sure you wash them well, and get off all of the dirt. Then dry them, as they are very absorbent.

Ingredients:

Bread Crumbs or Dry Stuffing Cubes

1 small Onion, finally diced

1 teaspoon of chopped Garlic

Olive Oil – 3-5 table spoons

1-2 teaspoons of Oregano

1-2 teaspoons of Marjoram

1 teaspoon of Thyme

Large white Mushrooms

⅓ Cup of White Wine or Chicken Stock

3 Tablespoons of grated Parmesan

¼ cup of Mozzarella or Monterey Jack Cheese

Directions:

Begin by washing the mushrooms and removing the stems. They twist off easily. You may also use a sharp knife to further hollow out the mushroom. Sauté the onions until they are translucent, in the olive oil, and then add the garlic, diced stems, hollowed mushroom meat and herbs, as well as salt and pepper – you will want to be generous, as this is how you will be salting the whole mushroom, and white wine. Bring this mixture to a rolling simmer, remove from heat, and place in glass bowl, add bread crumbs, making sure to coat all of the bread. Finally, add the cheese, incorporating it into the bread mixture. Let mixture cool, so that it will be easy to handle.

Depending on the size of the mushroom, add about a tablespoon of stuffing to each mushroom, you want to be generous, mounding the mixture, but make sure that you have enough stuffing to fill all of the mushrooms. Place them in a shallow baking dish, cover lightly and put them in a hot oven, about 400 degrees, for approximately 12 to 15 minutes. They can be served warm or at room temperature.

They can be stuffed the day ahead, covered and refrigerated until ready to bake and serve.

This entry was posted on April 13, 2014 at 12:01 am and is filed under Food, SlideShow, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed.