Mushroom Brochettes Food

JAMIE OLIVER'S ULTIMATE MUSHROOM BRUSCHETTA

Steps:

• Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
• Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
• Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
• To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
• Now toast your bread.
• Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!

CREAMY MUSHROOM BRUSCHETTA

Steps:

• In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.

MUSHROOM CROQUETTES

Steps:

• Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes. Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes. Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours.
• Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish. Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes.
• Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with mustard.

STUFFED MUSHROOM BRUSCHETTAS

Steps:

• Preheat the oven to 190C/Gas 5/170C fan. Spread both sides of each slice of bread with garlic butter (no need to remove the crusts). Put the bread slices in one layer on a baking sheet. Put a mushroom on top of each and drizzle with a little olive oil. Sprinkle with salt and pepper.
• Drain the peppers, slice if necessary, and divide between the mushrooms. Cut the goat's cheese into four slices and put one slice on top of each stack. Bake for 25-30 minutes, until the mushrooms are cooked and the cheese golden. Serve with a mixed salad.

MUSHROOM BROCHETTES

Steps:

• Clean the mushrooms well. You can scuff up the skin a little, so that the mushroom juices combine with the herbs.
• Mix the herbs together and crush them with a mortar and pestle, or just crush them together.
• Put 6 mushrooms on each of 4 bamboo skewers. Salt and pepper them, and sprinkle the herb mix over them.
• Put them under a hot grill (or on the BBQ) and turn them frequently. Sprinkle more herbs and salt and pepper once or twice.
• The mushrooms should be hot, and cooked but still crisp when they are done.

STOVE TOP SMOKER CHICKEN AND MUSHROOM BROCHETTES

Steps:

• Smoke chicken breast halves and the portobello mushrooms with 2 T apple or cherry wood chips for 25 - 30 minutes. Heat olive oil in pan. Add zucchini and egg plant. Sauté for about 5 minutes then add garlic cloves, chopped tomatoes, red onion and fresh basil.
• Serve vegetables over chicken. Sprinkle with Parmesan cheese and black pepper. Serve at once.

WILD MUSHROOM BRUSCHETTA

Steps:

• Heat a grill or grill pan or preheat oven to 350 degrees. Brush the mushrooms free of grit, and cut into 1-inch pieces. Melt 2 tablespoons butter in a medium saute pan over medium heat. Mince 1 garlic clove, and add one-third to pan. Add mushrooms and 1/4 teaspoon salt, and season with pepper. Cook, shaking pan, until mushrooms are golden and starting to release their juice.
• Add 1/3 cup wine; deglaze pan, scraping up any brown bits from the bottom with a wooden spoon. The mushrooms should be tender but not mushy. Transfer to a large bowl; season with more salt and pepper, as desired. Repeat process with remaining two types of mushrooms and remaining butter, garlic, wine, and salt, seasoning each batch with pepper.
• Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter. Lightly brush one side of each with oil, and rub one side with remaining garlic clove. To serve, spoon mushroom mixture over bread.

CREAMY MUSHROOM BRUSCHETTA

Steps:

• Fry mushrooms in butter until tender and set aside in a sieve or collander to drain out the mushroom's natural water.
• Preheat Grill. Slice Ciabatta into 10 Slices and put in grill.
• Fry onion in butter until tender then add double cream, parsely and pepper. Turn Ciabbatta slices over.
• Add mushrooms once cream has thickened then take off the heat. Take Ciabatta out grill and put 5 slices on each plate.
• Top with mushroom mix and season to taste. Put a little vinegar over your plate of food and enjoy.

MUSHROOM CROQUETTES

Steps:

• Trim mushroom stems.
• In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic.
• Pulse just until coarsely chopped.
• In a large skillet, heat 1 tablespoon of the oil until hot.
• Add mushroom mixture.
• Cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
• Remove from heat.
• Spoon into a large bowl.
• Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper.
• Form into ten 3-inch long croquettes.
• Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper.
• Coat croquettes with bread crumbs.
• Slice remaining 1/2 pound mushrooms; set aside for later use.
• In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot.
• Cook croquettes on both sides until browned, about 5 minutes.
• Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot.
• Add sliced mushrooms; cook and stir until tender, about 5 minutes.
• Stir in spaghetti sauce; cook until hot, about 2 minutes.
• Serve over croquettes.
• Sprinkle with Parmesan cheese, if desired.

MUSHROOM-HAM BROCHETTES WITH GARLIC MAYONNAISE

Steps:

• Alternate 5 ham squares and 4 mushrooms on each skewer. Brush skewers with 2 tablespoons oil.(Skewers can be made 6 hours ahead. Cover and chill.)
• Brush heavy large skillet with remaining 1 tablespoon oil; heat over medium heat. Add skewers and cook until mushrooms are brown and softened, turning occasionally, about 12 minutes. Season skewers with salt. Serve, passing garlic mayonnaise separately.