Rice Mushroom Bacon Delight Food

MUSHROOM RICE

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

SPANISH RICE WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. , Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon.

RICE, MUSHROOM & BACON DELIGHT

Steps:

• Lightly saute bacon & mushrooms;drain.
• Combine with rice, onions & tomatoes.
• Add mayonnaise & toss lightly; season & chill.
• Serve in a lettuce lined bowl.

CREAMY GARLIC MUSHROOMS AND BACON

Steps:

• Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
• In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan. Fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any).
• Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring. (Preheat broiler or oven grill.)
• Add in the garlic and stir it through for a minute, until fragrant. Pour in the cream and herbs. Reduce heat down to low. Gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened. Season with salt and pepper.
• Add the bacon back in and give everything a good mix to combine all of the flavours together. Top the mushrooms with the mozzarella and parmesan cheese.
• Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes).
• Serve warm.

CRUSTLESS PINK OYSTER MUSHROOM QUICHE WITH BACON AND SHALLOTS

Steps:

• Gather the ingredients.
• Chop the mushrooms roughly. Slice the green onions, shallots, garlic, and bacon into small pieces.
• Crack the eggs into a bowl, and discard the shells. Beat the eggs with a hand mixer until the egg whites and yolks are fully combined.
• Add the sour cream and heavy whipping cream to the eggs. Add the salt and pepper. Beat until the cream is combined with the eggs.
• If your pan isn't nonstick and you want to try the parchment paper method, prepare the parchment paper for your pan.
• Heat your pan over medium-low heat. Add the oil to the pan with the sliced shallots and garlic.
• Cook the shallots and garlic until they are sizzling. They should start turning brown on the edges.
• Add the slices of bacon in a single layer over the shallots and garlic. Check the heat. Make sure it's hot enough to hear the bacon sizzle but not so hot that the paper is turning brown. Lower the heat if it's too hot.
• Stir the bacon to ensure it cooks on all sides. Cook until the bacon is beginning to brown on the edges.
• Add the chopped mushrooms. Stir to mix the mushrooms with the bacon. The salt from the bacon should cause the mushrooms to release water. If you're not using bacon, and your ingredients aren't salty, sprinkle a pinch of salt over the mushrooms.
• Cook until the mushrooms have shrunken significantly in size. If using pink oyster mushrooms, they are cooked when they turn gold in color.
• Pour the eggs and cream into the pan.
• Sprinkle the sliced green onions over the eggs.
• Cover the pan with a lid. Turn the heat down to low. Allow the eggs to cook until the quiche has solidified. It took me about 15 minutes.
• Remove the lid to peek at the eggs. If the quiche looks solidified (or it is slightly wet and wobbly in the middle), the quiche is done. If it's still wet, return the lid to the pan and cook until the eggs are solidified.
• Once the eggs are cooked, remove the quiche from the pan to stop it from cooking further.
• Allow the quiche to rest for 1-2 minutes. The eggs may deflate during this time. This is normal.
• Slice the quiche to serve.
• Enjoy your mushroom quiche!

MUSHROOM DELIGHT

Steps:

• 1-Cut mushrooms into 1/3 inch wide or even smaller cubes.
• 2-In a non-stick skillet, melt 1 tablespoon butter on medium high and add the mushroom cubes.
• 3-Stir mushrooms until all of their water is reduced.
• 4-In a small bowl, beat the eggs adding salt and black pepper.
• 5-When there is no more mushroom juice left in the skillet, add the egg mixture stirring occasionally.
• 6-Once the eggs are completely cooked, turn off the heat.
• 7-In another small bowl, mix plain yogurt with minced garlic making it a creamy mixture.
• 8-In a small pan, melt 1 tablespoon of butter adding paprika.Wait until butter starts bubbling and once bubbled take off the heat.
• 9-In a plate, first put the cooked mushroom-eggs, add the yogurt mixture on top of that and finally serve some of the melted butter-paprika on the very top.
• 10-Season it with dried mint and serve.

RICE AND MUSHROOM DELIGHT

Steps:

• Pre-heat oven to 350°F.
• Cook rice with broth in an automatic rice cooker.
• In a skillet, melt butter over med-low heat, and sauté onions and mushrooms until onions are soft but not brown.
• Remove from heat, and add lemon juice, wine, parsley, salt, and pepper.
• Combine with cooked rice.
• Drizzle with melted butter.
• Refrigerate until needed.
• Bake, covered, until heated through (30-45 minutes).
• Before serving, sprinkle with chopped cashews to garnish.