HOT MUSHROOM
Provided by Food Network
Time 25m
Yield 1 sandwich
Number Of Ingredients 31
Steps:
- For the spice mix: Combine cayenne, garlic powder, onion powder, smoked paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4 months in an airtight container.)
- For the slaw: Combine the cabbage and Pickled Celery thoroughly.
- For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar, scallions and garlic to a blender and blend until a homogenous color. With the blender running, slowly add the oil to emulsify. If the mayo becomes too thick, add a little ice water to thin it out.
- For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
- Heat cornstarch in 4 quarts water in a saucepan until clear.
- Coat mushrooms in cornstarch slurry, then fry until the exterior is golden brown. While the mushroom is still very hot from the fryer, coat in 1 tablespoon of the spice mixture, and a little extra salt. Coat both sides of the focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw on top of that.
- Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and coriander seeds in a pot until it reaches a boil. Pour over the celery and onion in a large bowl. Let sit until cool.
SPICY SAUTEED MUSHROOMS
I like this recipe because it was the first recipe I have ever tried that worked. This recipe has been combined with some of my own ideas so it may seem familiar but the taste makes a large difference.
Provided by jenzy 07
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter over medium heat in a large pan.
- Add garlic and saute for 2 minutes.
- Add sliced mushrooms, red, green or yellow peppers, minced chili peppers, and minced hot banana pepper; stir to coat, and cook for about 5 minutes.
- Drizzle soy sauce into the mushrooms.
- Sprinkle with pepper, sprinkle with garlic powder. Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
- Remove from pan and serve.
Nutrition Facts : Calories 103.8, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 1374.6, Carbohydrate 11.9, Fiber 3.5, Sugar 5, Protein 10.2
SPICY MUSHROOMS
Steps:
- Broil 2 halved plum tomatoes, 2 seeded jalapenos (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop with the vegetables. Saute 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup chicken broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.
THE BEST EVER SAUTEED MUSHROOMS
This is the best recipe for sautéed mushrooms!! They go great with almost anything. Top a hamburger with a heaping spoonful of these and add a slice of Swiss cheese and you have the perfect mushroom Swiss burger. They accompany any meat dish as well. I just served them with chicken and they were a great addition to the meal. You have to try this one. You'll love it!!!!
Provided by yedenmatka
Categories Lunch/Snacks
Time 50m
Yield 1/2 cup, 5 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onions and garlic in butter until tender. Add mushrooms, sherry, beer and Worcestershire Sauce. Cover and cook 15 minutes on med heat, stirring often. Uncover and cook until liquid has cooked out and it starts to sizzle slightly. Add salt and pepper and mix well. Brown slightly. Serve hot straight from the pan or top a burger or any cooked meat. This is great topped off with a spoonful of gravy. But if you don't have gravy made it's perfect just as is. Enjoy!
Nutrition Facts : Calories 118.9, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.4, Sodium 352.7, Carbohydrate 5.3, Fiber 1.1, Sugar 2.5, Protein 3.1
HOT & SPICY MUSHROOMS
I bought too many mushrooms, and even though I love mushrooms plain, I wanted to do something more interesting with them... I just tossed in most of the "hot" spices I could find! The first bite wasn't too bad -- but by the time I was done, I definitely could feel the fire.
Provided by brokenburner
Categories Vegetable
Time 22m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400.
- Combine all of the ingredients except for the mushrooms in a plastic freezer bag and mix to combine.
- Dump the mushrooms into the bag and turn to make sure all of the mushrooms are evenly coated. (If you want it hotter, you can cut the mushrooms in halves or quarters to give you a greater surface area for the spices.).
- Pour the mushrooms (along with the remaining spice mixture) into a pan lined with foil. (I used an 8" loaf pan.).
- Bake for 20 minutes, or until mushrooms start releasing liquid, stirring once or twice.
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