Cheesy Creamed Mushrooms Food

CREAMY GARLIC MUSHROOMS AND BACON

Steps:

• Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
• In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan. Fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any).
• Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring. (Preheat broiler or oven grill.)
• Add in the garlic and stir it through for a minute, until fragrant. Pour in the cream and herbs. Reduce heat down to low. Gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened. Season with salt and pepper.
• Add the bacon back in and give everything a good mix to combine all of the flavours together. Top the mushrooms with the mozzarella and parmesan cheese.
• Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes).
• Serve warm.

CHEESY MUSHROOMS IN A CREAMY GARLIC SAUCE

Steps:

• Saute mushrooms in butter for about 4 minutes
• Add wine and allow to reduce should take about 3 minutes.
• Add garlic and sundried tomato puree, stir through.
• Add cream and stock, stir through
• Add parmesan and season with black pepper heat on low for about 4 minutes. Do not allow the cream to boil.
• Divide into 2 tapas style dishes and sprinkle with parmesan or your chosen cheese? Grill for 5 minutes.
• Serve with bread

CREAMY ORZO WITH MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
• Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
• Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
• Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

CHEESY CREAMED MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Arrange the mushroom slices in a shallow casserole dish.
• In a small frying pan, saute the shallots in 1 tablespoon butter over medium heat until soft.
• At the same time melt 1/2 cup butter over low heat in a small saucepan.
• Once the butter is melted add the flour and mix well.
• While stirring constantly, increase the heat to medium high.
• Cook the flour mixture for 3 minutes, then add the half and half and bring to a boil.
• Add the chicken stock, salt, and white pepper and return to a boil.
• Add the shallots.
• Pour the sauce evenly over the mushroom slices.
• Sprinkle with the bread crumbs.
• Bake for 20 minutes.
• Remove from the oven and sprinkle with the parmesan.
• Return to the oven right before serving and bake for about 5 minutes, or until the cheese melts.

CREAMY GARLIC MUSHROOMS

Steps:

• Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
• Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
• Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
• After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
• Preheat the grill to high.
• Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
• Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.

BRANDY CREAMED MUSHROOMS ON HERBY CHEESE TOAST

Steps:

• Cut the baguette into 6 slices.
• Wipe clean the mushrooms and slice.
• Heat the butter in a large frying pan and add the mushrooms. Cook over a medium heat until tinged brown & all of the mushroom juice has evaporated.
• Add the cognac/brandy and stir well.
• Drop the toast into the toaster on a low to medium setting.
• Add the creme fraiche to the mushrooms & stir well.
• Season generously with black pepper and a pinch of salt.
• Spread the toast with the Boursin or herb & garlic cream cheese.
• Pour the hot creamy mushrooms over the top of the cream cheese toast, garnish & eat immediately!

CREAMED MUSHROOMS

Steps:

• Wipe the mushrooms with a damp paper towel and trim the stem ends. Cut the mushrooms into thick slices.
• Melt the butter in a large skillet. Add the mushrooms, raise the heat, and toss and stir until mushrooms render their juices, about 5 minutes.
• Lower the heat season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
• With a slotted spoon, transfer mushrooms to a bowl. Add the cream, Madeira and soy sauce to the juices in the skillet and bring to a boil. Cook until reduced by about half.
• Return mushrooms to the skillet and simmer for another minute or two to heat through. Stir in the parsley and serve immediately.

CREAMY GARLIC MUSHROOMS

Steps:

• Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
• Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
• Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
• After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
• Preheat the grill to high.
• Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
• Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
• Variations:
• Reduced fat cream such as Elmlea works perfectly in this dish if you are counting calories. You could also omit the cheese and skip instruction point 6.
• For a slightly sharper taste, try using creme fraiche in place of the cream.
• To make the dish more substantial, try using finely sliced baby leeks in place of the shallots.
• If you are fond of blue cheese, you could grate a strong cheese such as stilton over the mushrooms before grilling - this produces a much richer dish.