Baked Garlic Sauteed With Mushrooms And Scallions Recipes

SAUTEED GARLIC MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

BAKED GARLIC SAUTEED WITH MUSHROOMS AND SCALLIONS

Steps:

• Preheat oven to 350.
• With palm of hand, press down lightly on the top of each garlic bulb to loosen the cloves.
• Put the bulbs in a small baking dish. Drizzle with 1 tsp oil over the exposed cloves.
• Sprinkle with 1/8 tsp salt over that.
• Bake 45 minutes
• Drizzle 1 teaspoons oil over the cloves, return to oven and cook 30 mins more.
• Remove from oven, let stand 10 minutes then remove the garlic cloves from the bulb. Reserve oil that you baked the garlic inches.
• Add 4 teaspoons oil, salt and reserved oil from baking pan and place all into a large skillet.
• Over med-high heat add the mushrooms, thyme, salt and pepper. Cook for 4 minutes.
• Add the garlic cloves and scallions. Cook 5 minutes.

BAKED COD WITH MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, jalapeno and onion in 2 teaspoons butter until tender. Place fillets in an ungreased 8-in. square baking dish. Sprinkle with lemon-pepper, steak seasoning and bread crumbs. Top with mushroom mixture. Divide remaining butter and place on each fillet., Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until fish flakes easily with a fork.

BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE

Steps:

• Rinse the scallops in cold water and pat dry with paper towels.
• Remove the stems from the mushrooms and reserve both the stems and caps.
• Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.
• Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish.
• Pour the wine into the dish along the edge.
• Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms.
• Drizzle with the remaining olive oil.
• Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes.
• Serve warm, or cover and refrigerate up to 24 hours.
• To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.

BAKED COD WITH MUSHROOMS AND SCALLIONS

Steps:

• Preheat oven to 375 degrees.
• Place a piece of tin-foil large enough to make a pouch on an oven-safe pan, place half the butter on the tin-foil and put in oven until butter is melted.
• Once the butter melts, add bay leaf and place the fillet on top.
• Cut mushrooms and scallions into small pieces, and place on top of cod (reserving 1 Tbs of scallions for garnish).
• Place remaining butter on top, add beef stock and two dashes of Worcestershire Sauce, and seal foil package.
• Cook for 20 minutes, remove, garnish with reserved scallions and enjoy.
• TIP: Use a small bay leaf; it is the key ingredient, but it will over-power the other ingredients if too large.

SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC

Steps:

• Trim the mushrooms, wash them in cold water and drain well.
• If the mushrooms are large, slice them or cut them in halves or quarters.
• Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
• Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.