Mushroom Side Dish Food

SAUTEED WILD MUSHROOMS

Sauteed Wild Mushrooms image

Provided by Ina Garten

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Steps:

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

MUSHROOM SIDE DISH

Mushroom side dish image

This recipe is so easy and really good. The sauce will thicken while it cooks, and it can be served over any meat, or by itself as a side dish. It's especially good over beef.

Provided by Lester_C

Categories Vegetable

Time 2h2m

Yield 3-4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb whole mushroom
1 can beef broth (beef consome can be used in stead of the broth, omitting the salt)
1 can French onion soup
salt

Steps:

Put all ingredients in a pot, cover and simmer until reduced approximately in half, about an hour and 1/2 to 2 hours.

Nutrition Facts : Calories 96.9, Fat 2.9, SaturatedFat 0.3, Cholesterol 1, Sodium 1625.7, Carbohydrate 11.6, Fiber 2.2, Sugar 5.2, Protein 10.3

MUSHROOM AND SPINACH SIDE DISH

Mushroom and Spinach Side Dish image

This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands. This recipe was a Dr Weils Recipe of the day !

Provided by Kristine L.

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 ounce dried funghi porcini (optional)
2 tablespoons olive oil, preferably extra virgin
1 lb mixed mushrooms, fresh
4 garlic cloves, minced
1 teaspoon herb-seasoned salt
2 cups baby spinach leaves

Steps:

If you're using porcini mushrooms, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes.
Wash and slice the fresh mushrooms and remove any tough stems.
In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid.
Stir well, cover and cook gently for 5 minutes.
Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.

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