Creamy Mushroom Triangles Recipes

CRISPY MUSHROOM FILO TRIANGLES

Steps:

• Pan fry the chopped mushrooms in the olive oil until cooked down and water evaporated (about 10 minutes).
• Tip the mushrooms into a bowl, then add the onions, parsley, spinach, herbs and cream cheese. Finally, add plenty of salt and pepper, then combine well.
• Lay a sheet of filo pastry out on a wooden board or work surface and brush all over with olive oil. Lay another sheet of pastry on top.
• Cut into 5 strips across the width. Place about a teaspoon of mushroom mixture at one end of a strip and fold over to make a triangle (see video). Keep folding the triangle over onto itself until the strip of pastry has all been used up.
• Repeat with the other four pastry strips, then repeat until all the mushroom mixture has been used up.
• Place on baking sheets, brush all over with olive oil, then bake at 355F / 180C for 20 to 25 minutes until browned and crisp.

EASY CREAMY MUSHROOMS

Steps:

• Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan. Serve immediately, garnished with parsley, if desired.

CREAMY MUSHROOMS

Steps:

• Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well., In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.

CREAMY MUSHROOMS

Steps:

• Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.