GRILLED MUSHROOMS IN FOIL PACKETS
If you like to grill foods at a picnic, here's a great vegetarian option. Prepare these packets at home, then pack them, ready to grill, in your picnic basket. The recipe is inspired by one in Patricia Wells's cookbook "Vegetable Harvest." You can make this with cultivated or wild mushrooms.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course, side dish
Time 25m
Yield Serves four
Number Of Ingredients 6
Steps:
- Cut four 12-by-12-inch squares of heavy aluminum foil, or eight squares of regular aluminum foil (stack two sheets each of the lighter foil to make four squares).
- In a large bowl, combine the mushrooms, herbs, garlic, salt and pepper, and olive oil. Use a large spoon to blend the ingredients.
- Brush the dull side of the aluminum squares with olive oil, and divide the mushrooms among the four squares. Fold the squares over and crimp the edges together to form well-sealed packets. Place on a hot grill, and grill 20 to 25 minutes. Remove one packet from the grill, and place on a plate. Carefully open it to check for doneness. The mushrooms should be tender and juicy. Either transfer to plates or bowls (there will be lots of juice), or cut the packets and eat the mushrooms directly from them. Have lots of crusty bread on hand to sop up the juices.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 294 milligrams, Sugar 2 grams
MUSHROOM GRUYERE GRILLED CHEESE
Steps:
- For the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature.
- For the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.
- Add a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel.
- Wipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature.
- For the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F.
- Brush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches.
- Set the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side.
- Cut the sandwiches in half diagonally and serve hot.
MUSHROOM & SALAMI GRILL
This mixture is great on toast, muffins, pizza bases or even in jaffles for an easy meal. Recipe from Kraft.
Provided by Mandy
Categories Breakfast
Time 4m
Yield 4 slices
Number Of Ingredients 8
Steps:
- Combine all ingredients except toast.
- Cover toast slices with mushroom mixture & grill (broil) until melted & golden.
Nutrition Facts : Calories 321.9, Fat 20.6, SaturatedFat 10.5, Cholesterol 190.8, Sodium 674.1, Carbohydrate 15.3, Fiber 1.1, Sugar 2.5, Protein 18.4
MARINATED MUSHROOM SALAD
Provided by Emeril Lagasse
Time 23m
Yield 6 to 8 servings, 1 quart
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
- In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
- Preheat a grill to medium-high.
- Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
- Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.
CREAMY SAUSAGE-MUSHROOM RIGATONI
In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.
Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
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