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Maahhhvelous Mushrooms!
Posted by SweetViolet • 8/12/09 • Subscribe to this Discussion [RSS] • Report This Topic
Topics: cooking, food, mushrooms, portobello, recipe, saute, sauteed
I love mushrooms. Whether it is thick slices of Portobello infused with Marsala and herbs or plump little sauteed button mushrooms hiding in the middle of an omelette, mushrooms are one of my favourite foods.
I like to add sliced mushrooms, sauteed in butter and white wine, to omelettes or, mixed with toasted almonds or pine nuts, to rice for an interesting side dish.
svcooks.blogspot.com/2009/08/marvelous-mushrooms.html
How do you, besides adding them to pasta sauce, use sauteed mushrooms?
User Comments
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I love mushrooms! Stir fried shitake mushrooms are amazing! You buy them dried, then reconstitute them in some water. Then toss them into any stir fry and they're fabulous!
I also love, love, love tossing in whole baby bellas into teriyaki sauce with stir fried diced chicken breast, spinach, onions. Fantastic, simple meal and so tasty!
I usually cook the chicken almost all the way through in one pan while I start caramelizing the onions in another. Then, I add all the veggies and meat together with a generous splash of teriyaki sauce. I let it simmer down until the mushrooms are cooked, then serve it immediately with pressure cooked rice.-
Do they make a lower sodium teriyaki sauce? That and soy sauce are too salty for my taste buds (I generally do not salt my own food).
Mushroom and chicken pies are very popular here, and I like mushrooms in my chicken rice soup.
Actually, I just like mushrooms...my favourite are shiitake and oyster, but they are not available here. -
They do make lower sodium teriyaki sauce, but with your husband's diabetes, I would also be concerned about the sugar content in teriyaki. Commercial teriyaki sauce (rather than organic and naturally made) is loaded with high fructose corn syrup.
If you're interested in making this recipe, you could easily substitute balsamic vinegar, a bit of olive oil, fresh ground sea salt and fresh herbs and create an Italian inspired stir fry instead. -
Beloved has been making his own version of teriyaki sauce and he uses honey rather than corn syrup and not much salt. I'm making a note of still's alternative idea by bookmarking this thread too.
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i like mushroom that become the logo of the company i currently work. amanita muscaria,unfortunately its poisonous(sorry for my spelling).i also like white mushroom,but yours look delicious yummy
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They are very easy to prepare
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I put them in my chili, scrambled eggs, pizza, and salad.-
I'm not so sure about chili...but I used them in omelettes (fancy scrambled eggs!) and oh...LOVE them on pizza! I use raw, thinly sliced mushrooms in salads.
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My husband says I have the best chili.
It's awesome in chili.
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I adore mushrooms. I like to saute them in butter with mushrooms and peppers and use them as a topping for chicken or anything really.-
Try adding a little Marsala while sauteing them...delicious!
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Oh yes, the Marsala or some cooking sherry makes it amazing. -
Agreed - it really makes a difference.
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They say everything tastes better with bacon and butter, I would have to add mushrooms to that list. Take those 3 and smother a burger with them, yum yum. Of course you'd have to add some kind of cheese.-
Mmm. I second that.
In fact, if you can do the mushrooms in some butter and serve it on a burger with bacon, I think it might just be perfection!
(A heart attack waiting to happen, but still... perfection.)
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I rarely go more than a day without mushrooms! they are my favourite food! I honestly don't know how I would cope if they became scarce...
The only thing I find they don't go with is curry...they are too strong on their own to blend well with the spices, I find.-
I'd have to agree with that. My husband is Indian and his mother will curry ANYTHING...even eggs!...but I've never seen a curry with mushrooms in it.
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Hell I could use grilled portobella mushrooms as the base for the burgers and skip the bread. Then smother the burger with the above.
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Put some Marsala in a sprayer and generously spray the gill side of the Portobellos while grilling. There is something about those meaty Portobellos and Marsala that are must magic together!
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I love mushrooms too. I also go mushroom picking every fall and then dehydrate the mushrooms I get or slice them and freeze them.
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I cook mushrooms in tomato sauce. First I cook tomato sauce with onins, garlic, ginger, cumin seeds and spices and add mushrooms and peas to it. -
Dangit - Here I was hoping for psilocybes...
LOL!-
my thoughts also -
Bwahahahahaaaa! I knew I would catch SOMEBODY with that title!!
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Well - yanno... LOL!
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These are tasty shrooms. I left a comment for you on you blog earlier today Sweet Thing ( er I mean Violet)-
Awwww...you can call me SweetThing if you like...or SweetHeart...I'm into endearments...(and ellipses)...
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Actually I'm also a mushroom lover, they're almost always in my fridge. I like portobello barbecued as "steaks" or "burgers", they're so juicy done that way. Any kind is great in couscous too, or just to liven up any kind of veggie (green beans are especially good with sauteed onions and mushrooms... mmmm) -
I use them in an omelet, mixed with onion and bell pepper plaved into a beaten chicken breast top with swiss and fold over and bake. I use the on a steak, My son just eats them. We hunt mushrooms in the spring here and batter and fry them. I also make a cream of mushroom soup and marinated mushrooms from time to time -
i love to stuff mushroom caps with boursin (or any soft cheese, really) and a little bit of bacon - the sprinkle breadcrumbs on top. SOOOO GOOOOD... they make them at my favorite restaurant, and I started making them at home for parties (or late-night snacking) as well!-
I'm also into stuffed mushroom caps. I've been using Brie, Camembert and Farmers cheese. Boursin sounds good too.
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How do you, besides adding them to pasta sauce, use sauteed mushrooms?
We eat them in many ways but her's one of our quick faves.
- Bruschetta Mushy Wedges
Ingredients
1/4 cup olive oil
1 lb. fresh mushrooms, diced or sliced
2/3 cup chopped onion
several cloves garlic, crushed or one elephant garlic clove
1/4 tbsp dried basil
1/4 tbsp dried dried oregano
1/4 tbsp thyme
1/4 tbsp rosemary
2 cups diced or sliced tomatoes
1 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese
1 - 10 " unsliced round Italian loaf
Ingredients
(1) In large cast iron skillet heat the olive oil over medium high heat, add mushrooms and onion and stir for a few minutes, until moisture from the mushrooms evaporates.
(2) Add garlic and herbs, cook for 1 minute. Remove from heat, cool slightly.
(3) In a bowl mix tomatoes with Parmesan cheese.
(4) Slice the loaf in half horizontally and then cut off some of the crusty crown on top half so it will sit level cut side up. Then place bread halves on baking sheets cut side up.
(5) Stir mushroom mixture into tomatoes and Parmesan cheese and then spoon the mixture evenly over the bread, pressing down firmly. Sprinkle with mozzarella.
(6) Bake in 375°F (190°C) oven for 12-15 minutes or until hot and cheese is melted. Cut into 16 wedges.-
oh man, i am so trying that.... it sounds delicious! also, i love bruschetta...
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I love brushetta and no matter what kind of mushrooms you use this is a quick a tasty main course that can be served with a green salad. Basically it's a half hour meal.
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The combination of seasonings sounds mouth-watering.
Rosemary is so good on so many things. -
I particularly like rosemary with chicken, and rosemary-infused olive oil and balsamic vinegar is a wonderful dip for artisan breads!
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Rosemary on chicken IS great.
Rosemary potato slices, baked, is another good one. A little garlic, a little rosemary... YUM!
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I just remembered this cool mediterrarian shop where they grill the portabella mushrooms and serve it with pita bread, feta cheese. YUM!
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There are some excellent ideas here...anybody else have something special to do with sauteed or grilled mushrooms?
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SweetV count me in as I love mushrooms too. I make curries using mushroom - the button mushrooms.
Here is a simle mushroom snack recipe
A handful oyster mushrooms - washed and dried
1 cup flour
1/2 cup rice flour
sesame seeds
a little pepper , chili powder and salt.
Mix both the flour with a little water, add sesame seeds, pepper, chili powder and salt. Mix well until it becomes a smooth batter.
Dip the oyster mushrooms in the better and fry until golden brown.
Serve hot with salsa or chili sauce,
Great snack-
Oh, that sounds delicious!
Thanks!
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You can cook delicious curry with dried mushrooms. Soak them overnite,cut the mushrooms into pieces and curry the mushrooms with potatoes.
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