Danished Glazed Mushrooms Food

MUSHROOMS WITH A SOY SAUCE GLAZE

Steps:

• Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

SIMPLE BRAISED MUSHROOMS

Steps:

• Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
• Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.

DANISHED GLAZED MUSHROOMS

Steps:

• Clean mushrooms removing stems.
• Heat oil in a large non-stick skillet over medium heat. Stir in salt, paprika, garlic and green onion.
• Increase heat, add mushrooms, sauté three to five minutes until mushrooms are glazed and coated.
• Remove mushrooms from heat. Toss in parsley, dill and basil.
• Serve immediately.

SOY-GLAZED MUSHROOMS

Steps:

• Heat oil over medium-high heat.
• Add onion and ginger root.
• Cook until onion is tender, 2- 3 minutes.
• Raise heat to high, add mushrooms, and cook until they start to soften, about 2- 3 minutes.
• Add soy sauce and sugar and cook, stirring, until mushrooms are tender, 5- 6 minutes.

BALSAMIC GLAZED MUSHROOMS

Steps:

• Melt butter in a skillet over medium high heat; stir in mushrooms and shallots, season with salt, and cook until mushrooms release their liquid and liquid evaporates, about 5 minutes.
• Add chicken broth, brown sugar, and vinegar; bring to a boil and cook until liquid is reduced to a glaze.
• Turn off heat and stir in parsley, if desired.

CAJUN GLAZED MUSHROOMS

Steps:

• Trim any woody ends from mushroom stems.
• Wipe trimmed mushrooms with a damp towel.
• Melt butter or margarine in a heavy saucepan over medium heat.
• Add mushrooms, toss to coat with butter or margarine.
• Stir in Worcestershire sauce, pepper, and Tabasco sauce.
• Increase heat to medium-high.
• Cover pan; cook mushrooms, stirring frequently.
• Do not let mushrooms stick to pan.
• Mushrooms are done when butter or margarine seperates from Worcestershire sauce and mushrroms are glazed with a heavy, dark caramel colored sauce, about 20 minutes.
• Remove with a slotted spoon, discarding any sauce.
• Serve hot.