Garlicky Mushrooms Supreme Food

GARLICKY OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 400°F.
• Place MUSHROOMS in a mixing bowl with OLIVE OIL, GARLIC, CHIVES, SALT, and PEPPER. Toss gently to coat.
• Scatter mushrooms on a baking sheet and dust with GARLIC POWDER.
• Bake 10-12 minutes until browned and juicy. Serve warm.
• Once cooled, refrigerate roasted mushrooms in an airtight container up to 2 days. Reheat or enjoy chilled.

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS

Steps:

• Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
• While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
• Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

ROASTED GARLIC MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
• Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
• Serve immediately or keep at room temperature until ready to serve.

GARLICKY MUSHROOMS SUPREME

Steps:

• Saute mushrooms in olive oil, covered about 15 minutes.
• Uncover; add garlic, parsley, salt and pepper.
• Simmer until liquid evaporates.
• Dont let the garlic brown.

GARLIC BUTTER MUSHROOMS

Steps:

• Melt 3 tablespoons of the butter in a sauté pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve.

GARLICKY ROASTED MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Heat the oil in medium saucepan over medium heat.
• Add the garlic and cook, stirring once or twice, until soft, 1 to 2 minutes.
• Sir in salt, paprika and red pepper flakes and reduce heal to medium-low.
• Cook, stirring occasionally, until mixture is blended, 2 to 3 minutes.
• Remove form heat.
• Rinse and pat dry mushrooms.
• Arrange them in a single layer on a baking sheet and brush them all over with the garlicky oil.
• Roast for 15 minutes.
• Turn the mushrooms over and continue baking until they are golden brown, about 10 minutes.
• During the last 10 minutes, return the saucepan to the stove over low heat.
• When the mushrooms are ready, turn them into the saucepan along with any juices that have accumulated on the baking sheet.
• Stir well to coat the mushrooms.
• Add 1 tbsp of the parsley and stir again.
• Pour into a chafing dish to keep warm.
• Garnish with the remaining parsley and serve with toothpicks.

MUSHROOM SUPREME

Steps:

• Heat oven to 350°F.
• Sauté mushrooms in 1 to 2 tablespoons of butter.
• Dissolve beef cubes in hot water.
• Melt 4 tablespoons butter and blend with flour.
• Add cream, salt and pepper, and beef broth.
• Top with mixture of bread crumbs and cheese.
• Bake in buttered casserole for 30 minutes at 350°F.

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.