Broiled Ranch Mushrooms Food

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RANCH MUSHROOMS



Ranch Mushrooms image

I got this ranch mushrooms recipe from my sister-in-law, and it has become a family favorite. The mushrooms don't last long once people know I've made them. -Jackie McGee, Byron, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 3h10m

Yield 4 cups.

Number Of Ingredients 4

1-1/2 pounds whole fresh mushrooms
1 cup butter, melted
1 envelope ranch salad dressing mix
Optional: Chopped fresh dill weed or parsley

Steps:

  • Place mushrooms in a 4- or 5-qt. slow cooker. In a small bowl, whisk butter and ranch mix; pour over mushrooms. Cook, covered, on low until mushrooms are tender, about 3 hours. Serve with a slotted spoon. If desired, sprinkle with dill., Freeze option: Freeze mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 21 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 47mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

GRILLED FLATBREAD WITH WILD MUSHROOMS



Grilled Flatbread with Wild Mushrooms image

Provided by Marc Murphy

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

1 teaspoon granulated sugar
One packet (2 1/2-teaspoons) instant yeast
4 cups plus 3 tablespoons (18 1/2 ounces) all-purpose flour
2 teaspoons kosher salt
2 tablespoons olive oil, plus more for oiling the bowl
4 tablespoons (2 ounces) unsalted butter
1 pound (about 4 cups) baby portobello, cremini or baby bella mushrooms, sliced
1 pound oyster or white button mushrooms, coarsely chopped (about 4 cups)
6 sprigs fresh thyme
1 dried bay leaf, broken in half
Kosher salt
All-purpose flour, for dusting
Olive oil, for brushing
1 cup (4 ounces) shredded truffled Pecorino, preferably Boschetto
1/2 cup (about 2 ounces) freshly grated Parmigiano-Reggiano
Chopped fresh chives, for garnish

Steps:

  • For the dough: Stir together the sugar in 2 cups warm water in a medium bowl until dissolved. Sprinkle the yeast over the water, cover with a clean kitchen towel and let sit until the mixture becomes slightly foamy, about 5 minutes. If the mixture doesn't become foamy, it means the yeast is dead; throw the mixture out and start over with a new packet of yeast.
  • Add the flour and salt to the bowl of a stand mixer fitted with the dough hook and mix on low speed until combined. Add the yeast mixture and the olive oil and knead on low speed for 4 minutes. Raise the mixer speed to medium-low and knead until the dough starts to pull away from the sides of the bowl, about 6 minutes. Raise the mixer speed to medium and mix until the dough is smooth, pliable, and elastic, 5 minutes more. Lightly oil a large, clean bowl and transfer the dough to the bowl. Cover with a clean kitchen towel and let rest in a warm place until doubled in size, about 1 hour.
  • For the mushrooms: Meanwhile, melt 2 tablespoons of the butter in a large saute pan over medium-high heat. Add half of the portobello mushrooms, half of the oyster mushrooms, 3 sprigs thyme and half of the bay leaf to the pan. Cook, stirring occasionally, until the mushrooms no longer give off liquid and are golden brown, about 5 minutes. Add a pinch of salt, stir and transfer the mushrooms to a large bowl. Return the pan to the stovetop over medium-high heat and add the remaining 2 tablespoons butter. When it has melted, add the remaining mushrooms, thyme and bay leaf. Cook the second batch in the same manner as above. Add a pinch of salt, stir and transfer the mushrooms to the bowl with the first batch. Set aside.
  • To assemble: Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper. If you'd like to grill your crust first, preheat a grill for cooking over medium heat.
  • Dust your work surface with flour and cut the dough in half. Using your fingertips, press out each piece into an oval roughly 12 inches long and 4 inches wide. If grilling crust first, brush the dough with olive oil and place on the grill. Grill until cooked through and well-marked on each side, 3 to 4 minutes per side. Remove from the heat and transfer the flatbreads to the prepared pans. If not grilling, simply transfer one piece of dough to each of the prepared pans and brush with olive oil.
  • Divide the mushrooms evenly between the two crusts and top with the truffled Pecorino and the Parmigiano-Reggiano. Bake until the cheese has melted and the flatbreads are golden brown, 8 to 10 minutes if the crusts were grilled and 17 to 20 minutes if not (if your oven can't accommodate both flatbreads on the center rack, use the upper and lower racks and rotate and switch their positions halfway through). Garnish with chives and serve immediately.

CROCKPOT PARMESAN RANCH MUSHROOMS



Crockpot Parmesan Ranch Mushrooms image

Make and share this Crockpot Parmesan Ranch Mushrooms recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 4h5m

Yield 4 serving(s)

Number Of Ingredients 4

2 (8 ounce) fresh mushrooms
1/2 cup butter, melted
1 ounce ranch dressing mix (hidden valley, 1 package)
2 tablespoons parmesan cheese, as much as desired

Steps:

  • Put the mushrooms in the crockpot.
  • Melt butter in a bowl and add the Hidden Valley Ranch Dressing Package.
  • Mix well and pour over mushrooms in the Crockpot.
  • Sprinkle with about two teaspoons of Parmesan Cheese or more to your liking.
  • Cook in crockpot at low for 4 hours.
  • It gives a delicious side dishes or topping for a steak.

ROASTED MUSHROOMS



Roasted Mushrooms image

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

Provided by Hey Jude

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 lb white mushroom
1/2 lb portabella mushroom, thoroughly cleaned and cut into 1 inch pieces
1/2 lb shiitake mushroom, stems removed cut in half
1/2 lb chanterelle mushroom, thoroughly cleaned and quartered
1/3 cup fruity olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Place mushrooms in a single layer in a large oven-safe pan.
  • Drizzle with olive oil and sprinkle with kosher salt and pepper.
  • Roast in a preheated 450°F oven until mushrooms are tender and fragrant, about 15-20 minutes.
  • Serve immediately.

Nutrition Facts : Calories 144.3, Fat 12.6, SaturatedFat 1.7, Sodium 204.7, Carbohydrate 6.6, Fiber 2.2, Sugar 3.4, Protein 4

BROILED MUSHROOMS



Broiled Mushrooms image

In the fall, check out your local produce markets for fresh mushrooms. Shiitakes are great, and oyster mushrooms work well in the this recipe too! Adapted from The New Basics Cookbook.

Provided by Sharon123

Categories     Vegetable

Time 17m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb fresh shiitake mushrooms (try a mix!) or 1 lb oyster mushroom, stems removed (try a mix!)
6 tablespoons fresh lemon juice
4 garlic cloves, finely minced
4 tablespoons parsley, coarsely chopped
2 tablespoons olive oil
fresh ground black pepper, to taste

Steps:

  • Preheat the broiler. Clean the mushroom caps with a damp paper towel. Save the stems for stock or to flavor sauces.
  • In a small bowl, combine 4 tablespoons of the lemon juice,the garlic, 3 tablespoons of the parsley, and the oil and pepper. Mix well.
  • Line a 17x11" jelly roll pan with foil. Arrange the mushrooms,top side up, on the foil, and brush generously with the lemon juice mixture.
  • Place the mushrooms 4 inches from the heat and broil until just tender, 5 to 7 minutes.
  • To serve, sprinkle the mushrooms with the remaining 2 tbsp lemon juice, 1 tbsp of parsley, and pepper to taste.
  • Enjoy!

BROILED RANCH MUSHROOMS



Broiled Ranch Mushrooms image

Make and share this Broiled Ranch Mushrooms recipe from Food.com.

Provided by toosharps

Categories     Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb mushroom, medium sized
1 (1 ounce) packet hidden valley ranch dressing mix
1/4 cup vegetable oil
1/4 cup water
1 tablespoon balsamic vinegar

Steps:

  • Place mushrooms in a gallon-size zipper storage bag.
  • Whisk salad dressing, recipe mix, oil, water and vinegar together and pour over mushrooms.
  • Seal bag and marinate in refrigerator for 30 minutes, turning occasionally.
  • Place mushrooms on a broiling rack, and broil 4 inches from heat for about 8 minutes or until tender.

Nutrition Facts : Calories 145.5, Fat 14, SaturatedFat 1.8, Sodium 6, Carbohydrate 3.7, Fiber 1.1, Sugar 1.9, Protein 3.5

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