MUSHROOMS IN GARLIC SAUCE, SERVED IN A SOFT TORTILLA SHELL
Steps:
- In a heated frying pan, over medium heat, add the olive oil, garlic, and onion. Lightly fry for 2 or 3 minutes. Add the mushrooms, chilies and white wine, cook for 2 minutes. Add the Worcestershire sauce and cook for 3 minutes. Season with salt, add the mozzarella, and serve with soft tortilla shell.
SAUTEED MUSHROOMS IN GARLIC
Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.
Provided by AMANDA C
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
- Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 10.1 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 34.7 mg, Sugar 4.1 g
TAPA OF MUSHROOMS IN GARLIC SAUCE
You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain. It's a simple hors d'oeuvre that can be made ahead and reheated. In Spain, it would be made with about four times as much olive oil and served in small ceramic cazuelas. You also can serve the mushrooms with toothpicks.
Provided by Martha Rose Shulman
Categories easy, quick, appetizer
Time 20m
Yield Serves eight as part of an assortment of tapas
Number Of Ingredients 8
Steps:
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chili or red pepper flakes. After about 30 seconds, when the garlic begins to sizzle, add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes. Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 2 grams
MUSHROOMS IN HOT GARLIC SAUCE
Make and share this Mushrooms in Hot Garlic Sauce recipe from Food.com.
Provided by jas kaur
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a wok and add the onions, stir over high heat till a little soft.
- mix all ingredients for sauce.
- Add the garlic paste and red peppers and stir-fry till fat separates.
- Add the mushrooms and stir-fry over high heat, till well mixed.
- Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil, stirring all the time.
- Lower the heat and simmer for a minute or so and serve hot garnished with the greens.
Nutrition Facts : Calories 265.1, Fat 14.6, SaturatedFat 1.9, Sodium 183.3, Carbohydrate 29.4, Fiber 4.7, Sugar 14.6, Protein 5.4
SPANISH MUSHROOMS IN GARLIC SAUCE (TAPAS)
Tapas are unique in that they are not eaten at home but are found only in tascas, where they are available from before lunch to late at night. Unlike American bars, these lively, family-oriented establishments cater to a clientele that is more interested in eating than in drinking, and their arrays of edibles tempt many people to skip dinner altogether in favor of making a meal of these luscious snacks. The word tapa means "cover" or "lid". There are two kinds of tapas: naturals, serves as is, such as olives, cheeses, oysters, ham, and sausages; and de cocina, usually cooked, which are served hot or cold. Offer tapas with wine or Sherry, or, in summer, with sangria, or some other cooling beverage.
Provided by Olha7397
Categories Spanish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim off any tough ends of the mushroom stems. Wipe the mushrooms clean with dampened paper towels. If the mushrooms are large, halve or quarter them. Set aside.
- In a medium-sized heavy skillet or fire proof casserole heat 2 Tablespoons of the oil over medium high heat. Add the garlic and sauté, stirring, until barely golden; do not let it brown. Immediately remove the pan from the heat and stir in the flour until smooth. Return to the heat and cook, stirring, 1 to 2 minutes. Gradually stir in the broth. Add the chili pepper, 1 Tablespoon of the parsley, the lemon juice, and salt and cook, stirring, until the sauce is thick and smooth. Remove from the heat and set aside.
- In a medium sized, heavy skillet heat the remaining 1 Tablespoon oil over high heat. Add the mushrooms and sauté, stirring frequently, until they are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Taste and adjust the seasoning.
- Transfer to a heated serving bowl. Sprinkle with the remaining 1 Tablespoon parsley and serve at once as a tapa. Makes 4 servings.
- The International Appetizer Cookbook.
Nutrition Facts : Calories 119.4, Fat 10.6, SaturatedFat 1.4, Cholesterol 0.2, Sodium 147.7, Carbohydrate 4.9, Fiber 0.8, Sugar 1.1, Protein 2.7
CREAMY GARLIC MUSHROOMS
Creamy Garlic Mushrooms ideal for a starter, serves 2
Provided by debbieanneagle
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
- Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
- Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
- After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
- Preheat the grill to high.
- Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
- Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
- Variations:
- Reduced fat cream such as Elmlea works perfectly in this dish if you are counting calories. You could also omit the cheese and skip instruction point 6.
- For a slightly sharper taste, try using creme fraiche in place of the cream.
- To make the dish more substantial, try using finely sliced baby leeks in place of the shallots.
- If you are fond of blue cheese, you could grate a strong cheese such as stilton over the mushrooms before grilling - this produces a much richer dish.
MUSHROOM GARLIC SAUCE
Not your everyday common mushroom sauce! This makes about 2-1/2 cups sauce, but the recipe can be doubled, this is fantastic on beef!
Provided by Kittencalrecipezazz
Categories Sauces
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- In a large saucpan, cook mushrooms, shallots, garlic, curry powder and crushed red pepper in hot oil until the mushrooms are tender.
- Add in 3/4 cup chicken broth, soy sauce and nutmeg; bring to boiling.
- In a small cup or bowl whisk together wine and cornstarch until smooth.
- Add to the saucepan; cook and stir until smooth and slightly thickened.
Nutrition Facts : Calories 183, Fat 11.8, SaturatedFat 1.9, Sodium 506.2, Carbohydrate 11.5, Fiber 1.3, Sugar 2.2, Protein 5.7
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