Catalan Mushrooms Recipes

CATALAN MUSHROOMS

Catalan Mushrooms image

Giving mushrooms a Catalan-style appeal is as easy as tossing with dressing, fresh parsley and chopped ham.

Provided by My Food and Family

Categories Home

Time 17m

Yield 4 servings, 1/2 cup each

Number Of Ingredients 4

Ingredients

1 lb. whole mushrooms, cut into quarters
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup chopped fresh parsley
3 slices OSCAR MAYER Baked Cooked Ham, chopped

Steps:

Place mushrooms in nonstick skillet; cover. Cook on medium-high heat 10 min. or until all the water has been released from the mushrooms, stirring occassionally. Remove lid; simmer 2 min. or until all the water evaporates, stirring occassionally.
Toss mushrooms with remaining ingredients. Serve warm or chilled.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 5 g, Fiber 2 g, Sugar 3 g, Protein 6 g

CATALAN MUSHROOMS WITH GARLIC & PARSLEY

Catalan Mushrooms With Garlic & Parsley image

from Fine Cooking - by Bill Devin. Serve these as a starter or perhaps as an accompaniment to the baked chicken. Leftovers are great on pizza or added to pasta sauce.

Provided by kelly in TO

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb medium white mushroom, stems trimmed to 1/2 inch, and quartered
1/4 cup extra virgin olive oil
1/4 cup flat leaf parsley, finely chopped
2 tablespoons fresh garlic, finely chopped
1 -2 teaspoon coarse salt or 1 -2 teaspoon sea salt

Steps:

Put the mushrooms in a large bowl of cold water to soak for 10 minute Rinse them well and then drain.
Heat a large sauté pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, about 20 minute You'll know this has happened when you lift the lid for a peek and see the once-dry pan filled with liquid.
Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle in the dry pan but haven't browned; they'll have shrunk considerably and should be firm when poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the olive oil, the parsley, and the garlic. Sauté, stirring frequently, until the garlic softens, another 3 to 4 minute Transfer the mushrooms to a serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt to taste (I like to salt them liberally). Serve while hot.

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