Nut Crusted Portobello Mushroom Strips Food

PARMESAN CRUSTED PORTOBELLO MUSHROOMS WITH WHITE TRUFFLE OIL

Steps:

• Heat grill to medium-low. Combine Parmesan, thyme and salt and pepper in a small bowl.
• Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil.
• In a saute pan, drizzle olive oil and saute the oyster mushrooms until golden brown and tender. Season with salt and pepper.
• Place on top of portobellos and serve.

NUT CRUSTED PORTOBELLO MUSHROOM STRIPS

Steps:

• Remove and discard the mushroom stems(I put in freezer to make Recipe #397862-The End of All Things Vegetable Broth) and wipe the caps clean with a damp paper towel. Cut them into long slices about 1/2 " thick and set aside.
• Place the nuts and cheese in a blender or food processor, and turn the machine on and off a few times until the nuts are ground to the consistency of cornmeal. Move the mixture to a plate, and stir in the salt, pepper, and garlic powder. Mix until thoroughly blended.
• Break the eggs into a shallow dish(such as a pie pan), and beat until smooth.
• Dip both sides of each mushroom strip in the beaten egg, then press the wet surfaces firmly into the nut mixture. Really push it in there, so a lot of the coating can stick to the mushrooms. Thick is good in this case! Move the coated mushrooms to another plate.
• Place a skillet or saute pan over medium heat and wait several minutes. Add a tbls. of the oil, and wait about 30 seconds, then swirl to coat the pan. When it is hot enough to sizzle a bread crumb, arrange the coated mushroom slices in the pan. They can be touching but should not overlap.
• Saute them about 5 minutes on each side, adding more oil if necessary. If some of the coating falls off, save and include it, it's delicious! When the mushrooms are golden all over, move to a wire rack over a tray to cool. This will retain their crispy texture.
• Serve hot, warm, or at room temperature, with a nice salsa on the side, if desired.
• Note:.
• Milk or soy milk can replace some of the beaten egg, or use egg substitute.
• You can prepare the coated mushroom slices in the evening and store them overnight in a tightly covered container in the refrigerator. Frying them in the morning will then take less than 15 minutes.
• Alternative cooking method: Instead of sauteing them, spread the coated mushroom slices on a foil lined baking tray brushed or sprayed lightly with olive oil, and bake in a preheated 425*F. oven for 12-15 minutes. Turn the mushrooms over halfway through the baking.

ROASTED PORTOBELLO MUSHROOMS WITH FONTINA

Steps:

• Position oven rack 6 inches from broiler. Preheat broiler. Mix first 4 ingredients in bowl. Place mushrooms, stem side up, on heavy large baking sheet. Brush with oil mixture. Season with salt and pepper. Broil mushrooms until just cooked through, about 3 minutes. Place on work surface. Set oven temperature at 450°F.
• Cut each mushroom crosswise into 1/2-inch-wide strips atop each bread slice. Place bread on baking sheet. Bake until cheese melts, about 5 minutes.