Baked Mushrooms With Soy And Butter Recipes
EASY BAKED MUSHROOMS
Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.
Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BAKED MUSHROOMS (WITH SOY AND BUTTER)
Steps:
- Preheat oven to 350 degrees. Wash and dry the mushrooms. For *dried shiitake mushrooms* read below. Use 2 sheets of aluminium foil (enough so you can fold the top) and lay them on top of one another (double layers). Put 2 tbsp butter and lay the mushrooms on top. Fold and close the foil wrap. Put in the oven and cook for about 15 minutes. Sprinkle fresh parsley leaves and about 1 tsp soy sauce. Season with salt and pepper and serve while still hot. * Dried Shiitake Mushrooms* Soak them in a little water, just enough to barely cover them. Soaking them in too much water will take away a lot of their flavor. Let them soak for about 10 minutes. Squeeze excess water and save water to use in a mushroom risotto, spaghetti, soup, etc..*
MUSHROOMS WITH A SOY SAUCE GLAZE
Serve this tasty side with pork chops, steak, or salmon! Serve over the meat of your choice.
Provided by STEVEANDANGELA
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.
Nutrition Facts : Calories 135 calories, Carbohydrate 5.4 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 7.4 g, Sodium 386.9 mg, Sugar 2 g
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- Finely chop scallion to measure 1 Tbsp. Process butter and soy sauce in a food processor, scraping down sides frequently, until smooth and well blended. Transfer to a small bowl; stir in chopped scallion. Season soy-scallion butter with salt and pepper.
- Place mushrooms in a large bowl. Thinly slice remaining scallions on a sharp diagonal. Set aside 1/4 cup scallions for garnish; add remaining scallions to mushrooms. Drizzle with oil, season with salt and pepper, and toss to coat.
- Place two 18x12-inch sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide mushrooms evenly on one half of each sheet; dot each with 4 Tbsp. soy-scallion butter. Fold foil over mixture and crimp 3 edges tightly to form a sealed packet. DO AHEAD: Packets can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
- Preheat oven to 425°. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Bake or grill packets until mushrooms are tender (carefully open 1 packet to check; steam will escape), about 15 minutes. Carefully cut open packets. Dot each with remaining soy-scallion butter. Garnish with sliced scallions.
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