Quick And Easy Mushrooms Food

SAUTEED MUSHROOMS (QUICK AND SIMPLE)

Steps:

• Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.

QUICK AND EASY MUSHROOMS

Steps:

• Puncture sausage with a fork and put in large pot and add water to cover. Boil sausage for at least 10 minutes.
• drain and rinse sausage.
• When cool peel off casings and cut into bite size pieces.
• In a large saucepan mix beef broth, italian seasonings, and garlic and mushrooms.
• Bring to a boil and let boil for 5 minutes.
• Add sausage and cook for 5 minutes.
• Remove from heat and let cool.
• Let stand overnight in refridgerator.
• The next day put into large crockpot or roaster and add ketchup.
• Bring to serving temperature and keep on low heat, Serve.
• (NOTE-Do not wash mushrooms it will make them watery, just wipe with damp cloth to clean. Leave mushrooms whole, I always look for mushrooms that aren't to large so that I get more and then they are just one bite when they eat them. If you want you can use half beef broth and half beer or wine but you should use at least half the beef broth. I always serve these with toothpicks for a great appetizer.).
• This is really easy to double or even triple just keep equal amounts of sausage and mushrooms.
• Also if you have leftover sauce after the mushrooms and sausages are gone you can freeze this and use this for your sauce the next time by just adding more mushrooms ans sausage. It actually gets beter with time.

EASY STUFFED MUSHROOMS

Steps:

• Set oven to 350 degrees.
• Butter a shallow baking dish.
• Clean mushrooms with a brush (do not use water to clean the mushrooms).
• Gently twist off stems, setting mushroom caps aside.
• Finely chop stems, very small.
• In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
• Fill caps with crumb mixture.
• Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
• Set caps on buttered baking dish.
• Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.

EASY SAUTéED MUSHROOMS

Steps:

• Slice mushrooms in half.
• Heat a large frying pan on medium heat.
• Add butter and let melt.
• Add mushrooms and sauté well.
• Add Worcestershire sauce and stir well.
• Sauté 5-10 minutes.
• Be sure not to over cook.

QUICK AND EASY MUSHROOM PUFFS

Steps:

• Combine cream cheese, mushrooms, onion, and hot pepper sauce in a food processor (or blender) and process until blended.
• Unroll the crescent roll, separate into 4 rectangles, pressing the perforations to seal.
• Spread the mushroom mixture over the dough.
• Roll up jelly-roll style, starting with a long side.
• Cut each roll into 5 slices and place on an ungreased baking sheet.
• Bake at 425F for 8-10 minutes.