SPICY MUSHROOMS
Steps:
- Broil 2 halved plum tomatoes, 2 seeded jalapenos (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop with the vegetables. Saute 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup chicken broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.
HOT & SPICY MUSHROOMS
I bought too many mushrooms, and even though I love mushrooms plain, I wanted to do something more interesting with them... I just tossed in most of the "hot" spices I could find! The first bite wasn't too bad -- but by the time I was done, I definitely could feel the fire.
Provided by brokenburner
Categories Vegetable
Time 22m
Yield 1 serving(s)
Number Of Ingredients 7
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.
HOT MUSHROOM
Provided by Food Network
Time 25m
Yield 1 sandwich
Number Of Ingredients 31
Steps:
- For the spice mix: Combine cayenne, garlic powder, onion powder, smoked paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4 months in an airtight container.)
- For the slaw: Combine the cabbage and Pickled Celery thoroughly.
- For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar, scallions and garlic to a blender and blend until a homogenous color. With the blender running, slowly add the oil to emulsify. If the mayo becomes too thick, add a little ice water to thin it out.
- For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
- Heat cornstarch in 4 quarts water in a saucepan until clear.
- Coat mushrooms in cornstarch slurry, then fry until the exterior is golden brown. While the mushroom is still very hot from the fryer, coat in 1 tablespoon of the spice mixture, and a little extra salt. Coat both sides of the focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw on top of that.
- Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and coriander seeds in a pot until it reaches a boil. Pour over the celery and onion in a large bowl. Let sit until cool.
SPICED MUSHROOMS
Dairy free, Low carbohydrate, Low fat, Low GI, Low sugar. These are great wrapped up in tortillas or chapatis with sour cream. From the food coach.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place mushrooms into a large ceramic, glass or plastic bowl.
- Combine two thirds of oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug.
- Pour mixture over mushrooms and toss well to coat mushrooms in mixture.
- Set aside to marinate for 15 minutes.
- Heat a wok over high heat until hot.
- Add remaining oil and mushrooms and stir-fry for 3-4 minutes or until golden and just tender.
- Serve hot.
Nutrition Facts : Calories 189.2, Fat 18.8, SaturatedFat 2.7, Sodium 6.4, Carbohydrate 4.7, Fiber 1.6, Sugar 1.6, Protein 3
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