GARLIC BUTTER ROASTED MUSHROOMS
Recipe video above. Here's a simple, incredibly delicious way to roast mushrooms: tossed in garlic butter then roasted on a high temp to make them golden brown on the outside whilst keeping them juicy on the inside. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour - but the dominant flavour is still butter (and garlic!). The lemon and thyme finishing touch is optional - it's terrific plain - it's an extra flavour option.Serves 2 as a main, 4 - 5 as a side.
Provided by Nagi
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C/450°F (200°F fan).
- Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
- Spread on a baking tray and roast for 25 minutes - do not toss or turn.
- Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!
Nutrition Facts : ServingSize 143 g, Calories 152 kcal, Carbohydrate 5 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 299 mg, Fiber 1 g, Sugar 3 g
EASY ROASTED MUSHROOMS RECIPE
Steps:
- Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately.
Nutrition Facts : Calories 74 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 62 mg, Sugar 3 g, Fat 5 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
BAKED EGGS FOR A CROWD
The French long ago mastered eggs en cocotte -slightly coddled eggs baked at high heat with butter and cream, which thicken to a gravy as it cooks. There's no finer way to enjoy an egg. To pull this off for a crowd, a large casserole dish coated with butter and partly filled with heavy cream acts as a bath in which to gently cook the eggs. To dress them up, add smoked salmon, a handful of kale or spinach leaves, thinly sliced ham, halved cherry tomatoes or sliced, cooked mushrooms to the mix before you crack in the eggs. Really anything goes here, but keep the accoutrements light and let the eggs take center stage. Finish with flaky sea salt (those large crystals melt on your tongue in just the right way) and any fresh herb you love.
Provided by Sarah Copeland
Categories breakfast, brunch, weekday, casseroles, main course
Time 15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 500 degrees. Butter a shallow 1 1/2-quart shallow baking dish (square or round). Pour cream in the prepared pan and sprinkle the cubed butter over the top. Add any cooked meat or vegetables, if using. Crack the eggs around the pan and season with nutmeg, salt, and pepper.
- Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately, piping hot, with toasted bread or English muffins and shallow bowls. Drizzle the cream over the top.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 53 grams, Fat 29 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams
OVEN ROASTED MUSHROOMS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.
STUFFED MUSHROOMS FOR A CROWD
This is a great Stuffed Mushroom Recipe for a crowd to serve at a cookout or dinner party. The mushrooms are stuffed with cheese, onions, breadcrumbs and their stems.
Provided by Alice Robertson Cla
Categories Vegetable
Time 35m
Yield 24 mushrooms, 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash mushrooms and separate caps from stems.
- Finely chop stems.
- Finely chop onions.
- Saute onions in oil until transparent.
- Add Stems.
- Cook about 5 minutes.
- Add 1/2 cup chicken broth.
- Simmer until broth evaporates.
- Put caps in a baking dish and lightly brush with melted butter.
- Salt and Pepper to taste.
- Mix all dry ingredients together. (except mozzerella cheese).
- Then, stir in the onions and stems.
- Add whipping cream until mixture becomes paste.
- Fill caps with mixture.
- Pour remaining 1/2 cup of chicken broth into baking pan. (This helps the mushrooms stay steamed and not dry out).
- Top each with shredded mozzerella cheese.
- Bake 15 to 20 minutes at 350 degrees.
- Serve and enjoy.
Nutrition Facts : Calories 265, Fat 25.9, SaturatedFat 14.5, Cholesterol 65, Sodium 392.2, Carbohydrate 2.3, Fiber 0.2, Sugar 0.9, Protein 6.5
MUSHROOMS CASINO FOR A CROWD
I don't really care for mushrooms but I love these little gems. This is another one of the recipes from my recent cooking for 50 adventure.
Provided by SusieQusie
Categories Vegetable
Time 1h15m
Yield 125 appetizers
Number Of Ingredients 10
Steps:
- Rinse mushrooms in a colander. Pat dry with paper towels. Remove the stem from each mushroom then hollow out the center of each mushroom cap. Set caps aside. Finely dice the stems and pieces.
- Heat a heavy frying pan over medium high flame. Add bacon pieces & cook until almost done.(cooked but not crumbly).
- Remove bacon from pan and set aside. Pour off all the bacon drippings & reserve.
- Add sausage to the pan and cook over medium heat for 10 minutes or until no longer pink. Break up the sausage as it cooks.
- Stir onion & celery into sausage.
- Add hot sauce, Worcestershire, reserved mushroom pieces, cooked bacon, and the OLD BAY® Seasoning.
- Stir and cook until all vegetables are soft, about 4 minutes.
- Add bread crumbs to pan and carefully mix. If necessary, add bacon drippings to mixture to bind all ingredients together to achieve a stuffing consistency.
- Pour oil into a small bowl. Dipping a pastry brush into the oil, paint the outside of each mushroom cap.
- Place the caps on a sheet pan hollowed side up.
- Place an equal portion of the stuffing into each cap.
- At this point, these can be covered & refrigerated for later use. If chilled, bring back to room temp before proceeding.
- Broil until lightly browned or bake at 350°F for 10 to 12 minutes.
Nutrition Facts : Calories 54.7, Fat 4.5, SaturatedFat 1.1, Cholesterol 5.1, Sodium 75.4, Carbohydrate 2.2, Fiber 0.4, Sugar 0.7, Protein 1.8
PICKLED MUSHROOMS FOR A CROWD
Serve tangy pickled mushrooms alongside a steak, as an appetizer with toothpicks, in a salad or as part of an antipasto platter. However you present them, you can't go wrong! -John Levezow, Eagan, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 7-1/2 dozen (6 cups mixture).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine mushrooms and water. Bring to a boil; boil for 1 minute. Drain; return mushrooms to pan., In a small saucepan, combine the remaining ingredients; bring to a boil, stirring constantly. Pour over mushrooms; cool slightly. , Transfer mushroom mixture to glass jars with tight-fitting lids. Cover and refrigerate at least 2 days. Just before serving, discard bay leaf.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
EGGPLANT-MUSHROOM 'LASAGNA' FOR A CROWD
Provided by Florence Fabricant
Categories dinner, casseroles, main course
Time 2h30m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat a broiler. Line a large broiler pan with foil.
- Slice the eggplants one-half-inch thick, discarding the stems and the very bottom slices. Place as many of the slices as fit in a single layer on the broiler pan and broil until lightly browned, turning the slices once to brown both sides. Repeat until all the slices have been browned, then set them aside.
- Heat three tablespoons of the oil in a very large, heavy nonstick skillet over high heat. If you do not have a very large skillet, one that holds about four quarts, use two skillets. Add the mushrooms and stir-fry until they have wilted. Remove them from the pan and place in a bowl.
- Add one tablespoon oil to the pan or pans along with the onions, sweet pepper and garlic. Reduce heat to medium-low and cook vegetables, stirring until soft, about 10 minutes.
- Add the tomatoes to the pan, bring to a simmer and cook until fairly smooth, about 20 minutes. Add the oregano, parsley and fennel and season to taste with salt and pepper. Mix half the tomato sauce with the mushrooms and set the rest aside.
- Melt the butter in a medium-size saucepan. Whisk in the flour then slowly whisk in the milk. Cook over medium heat, whisking constantly, until the sauce is thickened and smooth. It will not be a very thick sauce. Season to taste with salt and pepper and remove from the heat. Mix in the shredded mozzarella.
- Use one-half tablespoon of oil to grease two baking dishes each about 9 by 13 inches and 2 inches deep. Spread a little of the plain tomato sauce in the bottom of each.
- Place a layer of eggplant in each dish, using a total of one-third of the eggplant. Spread with one-half of the tomato and mushroom mixture, then sprinkle with one-third of the bread crumbs. Spoon on half the mozzarella and white sauce mixture. Then repeat the layers of eggplant, mushrooms with tomato, bread crumbs and mozzarella and white sauce.
- Finally, top each baking dish with a layer of eggplant and spread with a thin layer of the plain tomato sauce. Sprinkle with the remaining bread crumbs, then sprinkle on the Parmesan cheese. Drizzle with the remaining oil. Cover the baking dishes with foil. If the dishes are prepared more than two hours before serving they should be refrigerated.
- Have the baking dishes at room temperature. Preheat the oven to 350 degrees. Place the baking dishes in the oven and bake for 15 minutes. Uncover the dishes and bake 25 to 30 minutes longer, until the ingredients bubble and the top lightly browns.
- Meanwhile, reheat the remaining tomato sauce.
- When the baking dishes are removed from the oven allow them to stand for five minutes before serving. Serve a dish of the tomato sauce alongside. If you cannot fit both baking dishes in your oven at one time, either bake the second one after the first has come out of the oven or you can bake them an hour or so in advance of serving, cover them with foil when they have come out of the oven, then reheat each at 425 degrees for about 15 minutes before serving.
ROASTED HERBY MUSHROOMS
No more soggy mushrooms - roasting them gets rid of the liquid and brings out all the flavour
Provided by Good Food team
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.
Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium
ROASTED MUSHROOMS FOR A CROWD
We love the sauteed mushrooms from a popular restaurant chain (salty, peppery goodness). This recipe is not exactly the same, but very good and makes enough to serve a crowd. If you're looking for something good to go with steak at your next cook out, this may be it! Even better made ahead and reheated.
Provided by DancesInGarden
Categories Vegetable
Time 1h10m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Place cleaned mushrooms in a large roaster and set aside.
- In a skillet melt the butter with the oil.
- Add minced shallots and saute until translucent.
- Add garlic, pepper, and dried thyme. Saute until fragrant and garlic is softened.
- Add wine. Bring to a boil, and allow to bubble until some of the alcohol cooks off and the wine reduces a bit.
- Mix beef bouillon powder, soy sauce and hot water. Add to skillet, stirring well.
- Allow to simmer for a minute or two to blend flavours.
- Pour mixture over the mushrooms in the roaster. Cover with the roaster lid.
- Roast in 400 degree F oven for 20 minutes, then stir. Place back in oven uncovered and roast an additional 20 minutes.
- Taste the liquid. Moisture from the mushrooms has diluted it some. Season with salt and pepper to taste.
- If you like you can strain out the mushrooms and reduce the cooking liquid by about half, then pour over the mushrooms in a serving container.
Nutrition Facts : Calories 133.4, Fat 5.8, SaturatedFat 2, Cholesterol 6.1, Sodium 49.3, Carbohydrate 12.5, Fiber 2.4, Sugar 3.9, Protein 7.8
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