Shrooms

[Persephone]

Are you mushroom people? Do you have favorite shroomcipes? Do you have a favorite type of shroom? I love the little fungi. I think I have a couple of portabellos in a crisper drawer. I'm "musing" over what to do with them.

As good a way as any to distract yourself from grading burnout, btw. :)

[Persephone]

Portobello Mushroom Fajitas
from: Karen C. Greenlee--Seattle, WA, USA

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Serving Size: 6; Preparation Time: 0:20


1 tablespoon vegetable oil
1 clove garlic -- minced
1 teaspoon ground cumin
1/2 teaspoon salt
3/4 pound fresh baby portobello or crimini mushrooms -- thinly sliced
2 cups frozen stir-fry bell peppers & onions -- (from a 16 oz. pkg.)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
6 flour tortillas
salsa, guacamole

Heat oil, garlic, cumin, and salt in a 10-inch skillet over medium-high heat.

Cook mushrooms and bell pepper mixture in oil for 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.

Sprinkle with cilantro and lime juice.

Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up.

Serve with salsa, guacamole, and/or vegan sour cream, if desired.

[Persephone]

Blackened Portobello Mushroom Salad
From: "Karen C. Greenlee" -
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Recipe By: Cooking Light, Serving Size: 4

1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup tomato juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons stone-ground mustard
1/4 teaspoon coarsely ground pepper
4 4 ounce portobello mushroom caps -- about 5 inches wide
1 tablespoon Cajun seasoning for steak*
2 teaspoons olive oil
cooking spray
16 cups gourmet salad greens
1 large tomato -- cut into 8 wedges
1/2 cup red onion, thinly sliced into rings
1 15 oz can cannellini beans -- rinsed & drained

Combine the first 7 ingredients in a large zip-top plastic bag.
Add mushrooms to bag and seal.
Marinate 10 minutes; turning occasionally.
Remove mushrooms from bag and reserve marinade.

Sprinkle mushrooms with Cajun seasoning.
Heat 2 teaspoons of oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.
Add mushrooms; cook 2 minutes on each side or until very brown.
Cool, cut mushrooms diagonally into thin slices.

Arrange 4 cups of salad greens on each of 4 plates.
Top each with mushroom slices, 2 tomato wedges, and onion rings.
Sprinkle each with 1/4 cup beans and 1 tablespoon of blue cheese.
Drizzle the reserved marinade evenly over salads.

[Persephone]

Portabello Mushroom Quesadillas



Garlic Oil
½ cup extra virgin olive oil (Spanish)
3 large cloves garlic, crushed

Heat the oil and garlic in a saucepan over very low heat just until tiny bubbles appear around the garlic, about 5 minutes. Remove the pan from the heat and let the oil stand 1 hour. Use a slotted spoon to discard the garlic.

4 portabello mushrooms, stems trimmed and discarded
Garlic Oil
Salt
Fresh Ground Pepper
6 (8-inch-98% fat free flour tortillas or low carb whole wheat which are 98% as well
1 cup Light shredded Mexican cheese
2 t. combination of rosemary, thyme and sage

Start up the BBQ.

Lightly oil the cooking rack. Brush the mushroom caps liberally with garlic oil and lightly season them with salt and pepper. Place the mushrooms on the grill and cover. Grill, turning once, until the mushrooms are tender, about 6 minutes. Transfer them to a cutting board and slice into ½-inch wide strips.

Place 4 tortillas on a work surface and sprinkle each with ¼ cup of the cheese. Top with equal amounts of the mushroom strips, sprinkle with the herbs, then carefully place each on the grill. Top each with one of the remaining tortillas.

Grill the quesadillas until the underside is lightly browned, about 45 seconds or less then turn and grill the other side. Cut each quesadilla into 6 wedges and serve immediately. Serves eight.

I love Portobellos any way they are prepared. BBQ'd sometimes depending on the sauce, they remind me of meat.

[Persephone]

Spinach and Fontina-Stuffed Portabellas


4 to 6 medium or large portabella mushrooms
1/4 cup olive oil
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/3 cup prepared chunky tomato sauce
1/2 cup sliced green onions (scallions)
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 tsp. crushed red pepper
3 oz. (about 3/4 cup) fontina cheese, shredded


Heat oven to 375 degrees F. Remove stems from mushrooms. (Reserve stems to cut up and use in soups, stir-fries, etc). Lightly brush both sides of mushrooms with oil; arrange on a baking pan. Bake for 10 minutes, turning once.

Meanwhile, in a small bowl, combine spinach and tomato sauce. In another bowl, combine green onions, sun-dried tomatoes and crushed red pepper.

Remove mushroom caps from the oven; place gill-side up on baking pan. Spoon spinach mixture into mushrooms, dividing evenly. Top each with an equal amount of the sun-dried tomato mixture and sprinkle with fontina cheese. Return to oven until heated through and cheese begins to melt, about 5 to 8 minutes. Serve with additional tomato sauce if desired. Serves 4.

[Persephone]

I love Portobellos any way they are prepared. BBQ'd sometimes depending on the sauce, they remind me of meat.



My favorite so far from this afternoon's perusals is the mushroom quesadilla recipe. Jesus, that sounds good.

It's more trouble than I would probably go to by myself. Wish I knew somebody who liked to BBQ. :-*

I usually just soak some dried mushrooms, usually shitake or morels and sautee them in butter, olive oil or chicken stock, with garlic and onion. If I really want to make something divine I'll add eggplant and steamed asparagus.

[The Guardian]

Mushroom recipes are a good thing!

I love 'em too!

[wendy]

Gee Suth...I guess you don't want my veal-mushroom burger recipe. ;D

[Persephone]

Gee Suth...I guess you don't want my veal-mushroom burger recipe. ;D



This is a veal free zone, thank you very much.

[Satan]

I once had a delightful tea made of mushrooms. Rather brackish to the palate, but a wonderful pick-me-up for the doldrums. 8)


No, I don't remember the recipe...I barely remember that year.

Gee Suth...I guess you don't want my veal-mushroom burger recipe. ;D


I want it.

[jeny]

How about a scrumptious stuffed shroom recipe? I am having the time of my life showing my MIL that I am a much better cook than she is. :D Now that she's working again, I have my kitchen back all day.

How about a scrumptious stuffed shroom recipe? I am having the time of my life showing my MIL that I am a much better cook than she is. :D Now that she's working again, I have my kitchen back all day.


I'd love to have the recipe. Stick it to her Jeny.

[jeny]

How about a scrumptious stuffed shroom recipe? I am having the time of my life showing my MIL that I am a much better cook than she is. :D Now that she's working again, I have my kitchen back all day.


I'd love to have the recipe. Stick it to her Jeny.


I was ASKING for one!! ;D ;D ;D ;D

How about a scrumptious stuffed shroom recipe? I am having the time of my life showing my MIL that I am a much better cook than she is. :D Now that she's working again, I have my kitchen back all day.


I'd love to have the recipe. Stick it to her Jeny.


I was ASKING for one!! ;D ;D ;D ;D


Damn it I was hoping you were saying "How about a stuffed shroom recipe? I've got a killer one."

Try http://www.foodnetwork.com (http://foodnetwork.com)

[Observer]

When I was in SERE school, the rule of thumb was "Never eat 'shrooms." I live by that to this day.

[kathleen]

I once had a delightful tea made of mushrooms. Rather brackish to the palate, but a wonderful pick-me-up for the doldrums. 8)

I have never had a bad "time" with 'shrooms. They are quite delightful actually. Cool special effects. ;)

And though it's probably been said a million times, if you go out picking mushrooms, be damn sure you know what you are doing.

My grandma and mom and dad use to take us out mushroom picking in the spring and the fall. The taste of fresh morels is heavenly.

[kathleen]

Disregard my last post.

I just remembered that most of y'all are city slickers and wouldn't know how to forage in the bush if your lives depended on it. ;)

[jeny]

Disregard my last post.

I just remembered that most of y'all are city slickers and wouldn't know how to forage in the bush if your lives depended on it. ;)


Why pick em when the grocery has them all fresh and picked and even weed out the poisonous ones for us? :D

[wendy]

When I was in SERE school, the rule of thumb was "Never eat 'shrooms." I live by that to this day.


Well, it probably isn't advisable to eat mushrooms when you're tired, hungry and stuck in the middle of nowhere.

[Observer]

Hmmm... you think THAT'S what they meant?

[wendy]

:P