CREAMED MUSHROOMS ON TOAST
Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible. These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal. I have no idea now where I got this recipe from originally. It's been in my recipe files for years. My mother used to cook mushrooms like this when we'd been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar.
Provided by bluemoon downunder
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
- Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.
- Add the lemon juice and cook a further minute.
- Gradually add the light cream and cook gently until the mixture thickens.
- Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
- Divide mixture among hot toast slices.
- Garnish with tarragon leaves and serve immediately.
- Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.
CREAMY MUSHROOMS
Creamy button mushrooms make a great snack on toast - quick and easy to make.
Provided by Good Food team
Categories Brunch, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.
CREAMED MUSHROOMS
This is from the Silver Palate cookbook. They can be spooned over buttered sourdough toast or serve as the filling for crepes or omelets.
Provided by cookiedog
Categories Vegetable
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 116.1, Fat 9.8, SaturatedFat 6, Cholesterol 28.8, Sodium 428.9, Carbohydrate 4.5, Fiber 1.3, Sugar 2, Protein 4.1
CREAMY MUSHROOMS
This is a small snack or a lovely little starter. Feel free to use this recipe with any good eating mushrooms you can get your hands on. I've noticed that it seems to be compulsory around the world to cook wild mushrooms simply, in a pan with butter, oil, garlic, some sort of herb, salt, and pepper. I can't argue with that method - it does give delicious results - but the nice thing about this recipe is that with all the juices that naturally cook out of the mushrooms and mix with the butter, you only need to add a touch of cream to get a sauce that gives the illusion of being really creamy when it's actually not. I think this is best served bubbling in the pan with some chunks of bread, but it could also become a layer in a lasagne, be spooned over steak or pork, get tossed with pasta or be paired with beef strips and rice for a sort of stroganoff. What a treat.
Provided by Jamie Oliver
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- ;
- Preheat your oven to its lowest setting and pop the loaf of bread in to warm through.
- Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.
- Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion, and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.
- Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it.
- Take your bread out of the oven and tear it into big chunks. Divide the mushrooms among the plates and scatter over the reserved parsley leaves. Serve with the chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!
CREAMED MUSHROOMS (EASTERN EUROPEAN)
I love morel mushrooms and at this time of year we can find them wild. I found this recipe and want to try it as soon as I can horde enough morels. They do not last long in the house. You can use other fresh mushrooms of your choice, I would not use all button mushrooms unless that is all you can get. Great as a side dish or as a main vegetarian dish over noodles.
Provided by Huskergirl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a non stick pan add butter and melt then add onions do not brown just cook until transparent (5 minutes), then add mushrooms cook another 3 minutes.
- After mushrooms soak up all the butter add sour cream and dill, and then flavor with salt and pepper to taste.
- Bring to boil and then reduce to simmer and cook for 1 minute.
Nutrition Facts : Calories 279.6, Fat 25, SaturatedFat 15.4, Cholesterol 54.7, Sodium 95.1, Carbohydrate 10.4, Fiber 1.5, Sugar 3.2, Protein 6.7
CREAMED MUSHROOMS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rinse mushrooms and pat dry.
- Heat butter in a skillet and add mushrooms, lemon juice, salt, pepper and shallots. Stir and cook about 2 minutes and add cream. Sprinkle cayenne pepper on top. Cover closely and cook 5 minutes. Uncover and reduce the liquid briefly.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 302 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTéED MOREL MUSHROOMS
Once you've eaten a Morel mushroom, you want more! Available for picking for only a short time in the spring. Just as fun to hunt for them as it is to cook and eat them. I can't get enough! I eat this by itself and on toast!
Provided by Krsi Sue
Categories Vegetable
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauté garlic until soft in butter.
- Add mushrooms and sauté for 2-3 minutes, constantly stirring.
- Add broth and wine and cook another 2-3 minutes.
- Add salt and pepper to taste.
CREAMED PHEASANT (OR CHICKEN) EASTERN EUROPEAN
I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal.
Provided by Huskergirl
Categories Pheasant
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
- Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
- Bring to boil and then reduce heat and simmer.
- Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.
Nutrition Facts : Calories 734.8, Fat 49.4, SaturatedFat 19.8, Cholesterol 209.2, Sodium 170.2, Carbohydrate 13.4, Fiber 1.2, Sugar 1.5, Protein 57.3
CREAMY MUSHROOMS
So simply prepared yet so satisfyingly good, these thinly sliced mushrooms are creamy, mild and comforting.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well., In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.
Nutrition Facts : Calories 257 calories, Fat 16g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 738mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
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