Spicy Mushrooms Food

SPICED MUSHROOMS

Steps:

• Heat 2 tablespoons olive oil in a pot over medium-high heat. Add 1 pound sliced mixed mushrooms, season with salt and pepper and cook until tender, 7 minutes; push aside. Add 1 more tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon ground coriander and 1/2 teaspoon each ground cumin and allspice; cook, stirring, 30 seconds. Stir in the mushrooms. Sprinkle with the juice of 1/2 lemon and some chopped mint and parsley.

TERIYAKI SPICY MUSHROOMS

Steps:

• In a medium saucepan combine sugar, soy sauce, vinegar, oil, red pepper, ginger and garlic powder.
• Add mushrooms and onions. Cook and stir over medium heat until heated through.

SPICY SPAGHETTI WITH GARLIC MUSHROOMS

Steps:

• Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.
• Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.

HOT & SPICY MUSHROOMS

Steps:

• Preheat the oven to 400.
• Combine all of the ingredients except for the mushrooms in a plastic freezer bag and mix to combine.
• Dump the mushrooms into the bag and turn to make sure all of the mushrooms are evenly coated. (If you want it hotter, you can cut the mushrooms in halves or quarters to give you a greater surface area for the spices.).
• Pour the mushrooms (along with the remaining spice mixture) into a pan lined with foil. (I used an 8" loaf pan.).
• Bake for 20 minutes, or until mushrooms start releasing liquid, stirring once or twice.

SPICY MUSHROOM & BROCCOLI NOODLES

Steps:

• Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
• Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.

SPICY MUSHROOM RICE

Steps:

• put oil or ghee or butter
• saute garlic fry til turns dark
• add pepper and cumin.
• add mushrooms
• and salt
• til mushroom cooked.
• add rice cook on low 5 minutes
• til liquid from mushrooms is absorbed.

SPICY STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F and spray baking sheet with cooking spray.
• Clean mushrooms and cut off stems, discarding tough ends. Finely chop stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped stems. Cook until moisture has disappeared, then set aside to cool in a bowl.
• Into bowl, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
• Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on cookie sheet.
• Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under caps.