Hot Spicy Mushrooms Food

SPICED MUSHROOM & LENTIL HOTPOT

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
• Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.

HOT & SPICY MUSHROOMS

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.

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.

HOT MUSHROOM

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

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.

SPICY MUSHROOMS WITH GINGER AND CHILIES

Steps:

• Measure the spices and place them right next to the stove in separate piles.
• Heat the oil in a wok or large frying pan over medium-high heat for 3 minutes.
• Add the onion and cook, stirring, for 3 minutes.
• Add the ginger, garlic, and chilies, and cook for 2 more minutes.
• Add the turmeric, mushrooms, and salt.
• Cook, stirring, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes).
• Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and continue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes).
• Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander.
• Enjoy!

SPICY STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F and spray baking sheet with cooking spray.
• Clean mushrooms and cut off stems, discarding tough ends. Finely chop stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped stems. Cook until moisture has disappeared, then set aside to cool in a bowl.
• Into bowl, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
• Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on cookie sheet.
• Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under caps.