MUSHROOM BACON
Caramelized, crispy mushrooms take on the meaty flavor of bacon in this recipe. Put a few slices on toasted bread with sliced tomato and crisp lettuce for a vegetarian BLT. Or serve alongside a bowl of oatmeal for a great breakfast to jumpstart your day.
Provided by Food Network Kitchen
Categories side-dish
Time 1h55m
Yield Eight 1/4-cup servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F, line 2 baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush each parchment-lined baking sheet with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
- Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven and bake until the mushrooms are well-browned and the edges are crispy, another 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
- In a large bowl, whisk together the molasses, soy sauce, brown sugar, garlic powder and paprika. Carefully toss the baked mushrooms in the marinade until evenly coated. Place half the marinated mushroom strips in a single layer (it's ok of they overlap) into a large metal steamer basket or colander that fits snugly into a large, heavy metal pot.
- Prepare a stovetop smoker: Line the bottom of a large, heavy metal pot with foil. Place two large handfuls of applewood chips in the bottom of the pot. Place the pot over medium heat and use a lighter to light a few of the wood chips. Once the chips are smoking, place the mushroom-filled steamer basket or colander inside the pot, then place a tight-fitting lid on top. Allow the mushrooms to smoke for 5 to 10 minutes, depending on how strong of a smoky flavor you want. Repeat with the second batch.
- After the mushrooms are smoked, return them to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, 3 to 5 minutes. Refrigerate in an airtight container for up to 5 days. Reheat in a low oven before serving.
FARMHOUSE HEARTY MUSHROOM, ASPARAGUS AND BACON QUICHE
Saw this one in Taste of Home's Feb-Mar 08 issue; made a few adjustments to suit our tastebuds, and this is the lovely result! This will put a smile on your face as the aroma wafts through the kitchen!
Provided by Debber
Categories One Dish Meal
Time 50m
Yield 6 hearty wedges
Number Of Ingredients 13
Steps:
- Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
- Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
- Preheat oven to 375.
- In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
- In a large bowl, combine custard ingredients; NOTE: if you didn't beat eggs first -- do that before adding the other custard ingredients -- stir in veggies, bacon, and cheese; pour into prepared crust.
- Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
- Mmm-good!
Nutrition Facts : Calories 407.4, Fat 23.5, SaturatedFat 11.2, Cholesterol 130.8, Sodium 1444.5, Carbohydrate 31.5, Fiber 6.9, Sugar 5.8, Protein 20.6
CREAMY MUSHROOM TRIANGLES
Don't fold these too tightly or the mixture will break through. You can assemble and freeze up to two weeks before serving. Bake unthawed - just add seven minutes to the baking time.
Provided by Chemaine
Categories Vegetable
Time 40m
Yield 48 triangles, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cover porcini mushrooms with boiling water in a bowl. Let stand for 1 hour. Drain well; chop.
- Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped.
- Heat oil in a large nonstick skillet over medium heat. Add onion to pan; saute 5 minutes. Add button mushrooms; cook 10 minutes or until mushrooms are tender and liquid evaporates. Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook 2 minutes. Remove from heat. Add cream cheese; stire until cream cheese melts. Stir in parsley.
- Preheat over to 375.
- Place 1 phyllo sheet on a large cutting board or work surface. (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a 3 1/2 inch wide strip. Spoon a level tablespoon of mushroom misture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1 inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place the triangles seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
- Bake at 375 for 20 minutes or until golden. Serve warm.
Nutrition Facts : Calories 99, Fat 4.8, SaturatedFat 2, Cholesterol 7.8, Sodium 187.3, Carbohydrate 11.6, Fiber 0.7, Sugar 0.7, Protein 2.6
AMAZING MUSHROOM TRIANGLES
so simple but packs so much flavor! could do with a vegan pastry to make meat-product free. comes together very quickly, can be frozen and put directly in the oven and reheats well
Provided by spiritussancto
Categories Vegetable
Time 35m
Yield 15 triangles, 5 serving(s)
Number Of Ingredients 12
Steps:
- bring water and wine to a low boil in a small pan, add dried shiitakes and simmer for 15-30 min to rehydrate. when softened squeeze gently to remove excess moisture, reserve liquid.
- mince all mushrooms and onion in food processor (or by hand if you really want to take forever). you may need to mince garlic by hand as it should be finer then the rest.
- cook all but pastry with 3 Tbs of reserved soaking liquid in a wok or large frying pan until well combined and soft, let almost all liquid evaporate. taste and adjust seasoning.
- let cool till you can handle easily. cut each 9" square piece of puff pastry into 9 smaller squares (roughly 3" square each). fill each square with about 1.5 Tbs filling and fold diagonally squeezing edges to seal. try not to over-stuff or they'll explode when you cook them.
- either freeze for up to 3 weeks or cook right away at 375f for about 15 min or until golden and crispy. if cooking from frozen add another 5 minute bear in mind if you microwave to reheat later they will be soft, like a croissant, not crispy. good with tzatziki sauce as part of a greek inspired meal.
MUSHROOM AND BACON TRIANGLES
These hors d'oeuvres are truly easy to make! Roll out thawed Pepperidge Farm® Puff Pastry Sheets and cut into squares. Fill with mushroom-cheese filling and fold into mini triangles before baking.
Provided by Allrecipes Member
Time 1h15m
Yield 32
Number Of Ingredients 10
Steps:
- Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
- Cook bacon in skillet until crisp. Pour off all but 1 tablespoon drippings. Add mushrooms, onions, garlic and thyme and cook until mushrooms are tender and liquid evaporates. Remove from heat. Stir in Swiss cheese and cream cheese.
- Unfold pastry sheets on lightly floured surface. Roll each sheet into a 12-inch square. Cut each into 16 (3-inch) squares. Place 1 tablespoon mushroom mixture in center of each square. Brush edges of squares with egg mixture. Fold pastry over filling to form triangles. Press edges to seal. Place 2 inches apart on baking sheet. Brush with egg mixture.
- Bake 20 minutes or until golden. Makes 32 appetizers.
Nutrition Facts : Calories 99.9 calories, Carbohydrate 5.9 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 107.3 mg, Sugar 0.6 g
MUSHROOM AND BACON TRIANGLES
These hors d'oeuvres are truly easy to make! Roll out thawed Pepperidge Farm® Puff Pastry Sheets and cut into squares. Fill with mushroom-cheese filling and fold into mini triangles before baking.
Provided by Allrecipes Member
Time 1h15m
Yield 32
Number Of Ingredients 10
Steps:
- Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
- Cook bacon in skillet until crisp. Pour off all but 1 tablespoon drippings. Add mushrooms, onions, garlic and thyme and cook until mushrooms are tender and liquid evaporates. Remove from heat. Stir in Swiss cheese and cream cheese.
- Unfold pastry sheets on lightly floured surface. Roll each sheet into a 12-inch square. Cut each into 16 (3-inch) squares. Place 1 tablespoon mushroom mixture in center of each square. Brush edges of squares with egg mixture. Fold pastry over filling to form triangles. Press edges to seal. Place 2 inches apart on baking sheet. Brush with egg mixture.
- Bake 20 minutes or until golden. Makes 32 appetizers.
Nutrition Facts : Calories 99.9 calories, Carbohydrate 5.9 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 107.3 mg, Sugar 0.6 g
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