Roasted Mushroom Base Recipes
GARLIC BUTTER ROASTED MUSHROOMS
Recipe video above. Here's a simple, incredibly delicious way to roast mushrooms: tossed in garlic butter then roasted on a high temp to make them golden brown on the outside whilst keeping them juicy on the inside. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour - but the dominant flavour is still butter (and garlic!). The lemon and thyme finishing touch is optional - it's terrific plain - it's an extra flavour option.Serves 2 as a main, 4 - 5 as a side.
Provided by Nagi
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C/450°F (200°F fan).
- Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
- Spread on a baking tray and roast for 25 minutes - do not toss or turn.
- Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!
Nutrition Facts : ServingSize 143 g, Calories 152 kcal, Carbohydrate 5 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 299 mg, Fiber 1 g, Sugar 3 g
EASY ROASTED MUSHROOMS RECIPE
Steps:
- Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately.
Nutrition Facts : Calories 74 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 62 mg, Sugar 3 g, Fat 5 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
ROASTED MUSHROOM BASE
At this year's Worlds of Health Flavors conference in Napa, Calif., Pam Smith, a culinary nutritionist, presented delicious recipes by the chef Clifford Pleau featuring a finely chopped roasted mushroom mix (chefs refer to it as simply "The Mix"), that she combined with beef for a delicious burger with half the meat, and with tuna for a wonderful tuna burger. Inspired, I made up a big batch of my own version of the mushroom base when I got home and had a lot of fun using it all week in adaptations of classic meat or fish dishes with the animal protein cut by half or more and replaced with the mushroom base. I recommend using pre-sliced mushrooms for this - then the mix goes very quickly. It is very easy to make and keeps well for several days in the refrigerator.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables
Time 45m
Yield 1 1/4 pounds or about 3 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
- In a large bowl, toss mushrooms with oil, salt and pepper. Spread in an even layer on baking sheets and bake in the middle and lower racks of the oven for 20 minutes, stirring every 5 minutes and switching pans top to bottom halfway through. The mushrooms should be tender and dry when done. Remove from heat and allow to cool.
- Grind in a grinder or pulse in a food processor fitted with steel blade until broken down into small pieces resembling ground meat. What works best in my food processor is to pulse about 10 times, scrape down the sides of the bowl and then pulse another five to 10 times. Taste and adjust seasoning.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 4 grams
GARLIC-BUTTER ROASTED MUSHROOMS
Transform bland mushrooms into a flavorful side dish to accompany your favorite protein. My favorite way to serve these is with a juicy grilled ribeye.
Provided by France C
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Clean mushrooms with a damp paper towel and gently remove and discard stems.
- Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
- Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 4.4 g, Cholesterol 25.1 mg, Fat 13.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 1.9 g
SAMUEL'S ROASTED MUSHROOM BASE
This is the mushroom base that Scott Samuel, a chef instructor at the Culinary Institute of America in Napa, Calif., uses in conjunction with beef in his burgers. I have cut the amount of olive oil to 1/4 cup from 1/2. Some of America's biggest food service companies are committed to increasing vegetable consumption, but they don't want to lose their meat-loving customers, so they are figuring out ways to create dishes with less meat that are still appealing. You may face this challenge in your own family; you want everybody to cut down on meat consumption, but they love their burgers. Mr. Samuel has developed a savory roasted mushroom base that he mixes with hamburger meat for a delicious burger. It looked, smelled, acted and tasted like a burger (well, a very vegetal burger), and it had the added quality of being very moist. Everybody gave it high marks in a taste test, and I made a mental note to make the base at home and use it in burgers, meatballs and more.
Provided by Martha Rose Shulman
Categories easy
Time 30m
Yield 1 1/4 pounds (about 3 cups)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Line 2 baking sheets with parchment.
- In a large bowl mix together the olive oil, mushrooms, salt and pepper. Spread in an even layer on the baking sheets.
- Bake 1 sheet at a time on the middle rack of the preheated oven for 15 to 20 minutes, stirring every 5 minutes, until the mushrooms are tender. They will reduce considerably in volume. Remove from the heat and allow to cool. Process in a food processor fitted with the steel blade until chopped fine but still retaining some texture. Taste and adjust seasonings. Mix in mushroom powder if desired.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 559 milligrams, Sugar 4 grams
OVEN ROASTED MUSHROOMS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.
ROASTED MUSHROOM LARB
Earthy mushrooms replace meat in this take on larb. A dish popular in the northern and northeastern regions of Thailand, larb is often a lively combination of cooked minced meat, fresh herbs and a punchy dressing. In this recipe, mushrooms are roasted until golden brown and crispy around the edges, and, once cooled, tossed with a mix of cilantro, mint, basil and aromatics, including sliced scallions. Lime juice and soy sauce keep the dressing tangy and savory. A subtle, nutty crunch from toasted ground rice is an essential element of the salad, so don't skip this step. Serve the dish with steamed rice and additional lime wedges for squeezing. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Yewande Komolafe
Categories dinner, weeknight, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees.
- Spread the mushrooms in an even layer on a sheet pan and drizzle with the oil. Season with salt and, using your fingers, toss to coat. Roast, turning the pan halfway through, until mushrooms are golden brown and crisp around the edges, about 25 minutes.
- Meanwhile, toast the rice in a small skillet over medium, stirring often, until it begins to smell nutty and turn golden, about 4 minutes. Remove from heat and allow to cool slightly. Transfer to a mortar and pestle or a spice grinder and process to a medium-coarse powder.
- Zest and juice 1 lime into a medium mixing bowl. Add the sugar, soy sauce, garlic and chile. Stir to dissolve the sugar. Add the roasted mushrooms to the bowl and toss to coat. Add the onion, scallions, cilantro, mint and basil. Stir to combine, then sprinkle on the toasted rice powder.
- Cut the remaining lime into wedges. Serve the mushroom larb alongside steamed rice with lime wedges for squeezing.
BALSAMIC-ROASTED MUSHROOMS
This simple side dish is the perfect complement to grilled steak or chicken and comes together in a flash.
Provided by Soup Loving Nicole
Categories Fruits and Vegetables Mushrooms
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
- Place mushrooms in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 8.7 g, Fat 20.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.8 g, Sodium 304.6 mg, Sugar 6.4 g
MUSHROOM AND BEEF BURGERS
These hamburgers - cut through with roasted mushrooms - are inspired by the versions cooked by the chef Scott Samuel of the Culinary Institute of America. The recipe came to The Times in 2013, in Martha Rose Shulman's "Recipes for Health" column. They are here made of half beef, half roasted mushrooms, though Mr. Samuel went two parts meat to one part mushrooms. Either way, they are incredibly moist.
Provided by Martha Rose Shulman
Categories dinner, easy, sandwiches, main course
Time 50m
Yield Eight 4.5-ounce patties or six 6-ounce patties
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
- Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 1 gram
ROASTED HERBY MUSHROOMS
No more soggy mushrooms - roasting them gets rid of the liquid and brings out all the flavour
Provided by Good Food team
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.
Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium
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