CRAVE-WORTHY ROASTED MUSHROOMS
Roasting mushrooms is one of the easiest ways to cook mushrooms. Our method gives the mushrooms a head start in the oven before stirring in garlic, salt, and pepper. This way, the mushrooms brown and the garlic does not overcook.
Provided by Adam and Joanne Gallagher
Categories dinner, side dish
Time 45m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees F. Set aside a large nonstick baking sheet. Alternatively, line a large baking sheet with aluminum foil or non-stick baking mat.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
- Toss mushrooms onto a large baking sheet with the olive oil, bay leaves and thyme. Stir until mushrooms are well coated. Don't worry if it seems like all the oil you just added disappears. As they cook, they will release the oil.
- Spread the mushrooms and herbs into one layer then roast, occasionally stirring, until mostly browned and any liquid released from the mushrooms has evaporated from the pan, 20 to 25 minutes.
- Stir in the garlic, salt and pepper then roast another 5 to 10 minutes or until the garlic is toasted and mushrooms browned. Serve with chives and lemon zest sprinkled on top.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 88, Protein 4 g, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 151 mg
ROASTED PORTOBELLO MUSHROOM WITH POACHED EGG IN A CREAMY MUSHROOM SAUCE
Grilled portobello mushrooms topped with steamed spinach, a poached egg and a creamy mushroom sauce.
Time 1h
Yield 2
Number Of Ingredients 14
Steps:
- Soak the dried porcini mushrooms in the hot water for 20 minutes.
- Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)
- Drain the mushrooms and chop them reserving the water.
- Melt the butter in a pan over medium heat.
- Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes.
- Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes.
- Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
- Bring a large pot of water to a boil and reduce the heat to medium.
- Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
- Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
- Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.
EASY ROASTED PORTOBELLO MUSHROOMS WITH EGGS
This simple recipe for roasted portobello mushrooms and eggs works for breakfast, brunch, or dinner. For a heartier meal, serve with a slice or two of bread to soak up all the egg yolk and juices from the mushrooms.
Provided by Adam and Joanne Gallagher
Time 35m
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Remove the stem and wipe the top and sides of each mushroom cap with a damp paper towel to brush off any dirt. Lightly brush with about 2 teaspoons of olive oil and season both sides of the mushrooms with salt and pepper. Bake the mushrooms bottom-up until tender and juices are collecting in the center, about 25 minutes.
- Just before serving, heat a non-stick skillet over medium heat. Add a little oil, and then crack the eggs into the pan. Cook until the egg white is opaque and the yolk still runny, 1 to 2 minutes.
MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS
I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.
Nutrition Facts : Calories 282 calories, Fat 13g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
ROASTED PORTOBELLO MUSHROOMS RECIPE
Learn how to bake portobello mushrooms with this easy recipe. These large mushroom caps make the most delicious side dish but can also be added to soups, salads, and stews. Easy, quick & healthy recipe for everyone in the family.
Provided by Aysegul Sanford
Categories Vegan side dish
Time 27m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Set it aside.
- Prepare the mushrooms for roasting: Fill a small bowl with water. Wet a kitchen sponge (or a sheet of paper towel) in the bowl and squeeze out any excess water. Gently wipe the large mushroom caps to remove any dirt and debris.
- Remove the gills and the stem: Turn the mushrooms upside down and place one in the palm of your hand. Using a paring knife, slice off the mushroom's inner edges while slowly rotating its cap. Then, use a small spoon to gently scrape the mushroom's gills. Be careful not to dig too deep into the flesh of the mushroom. Continue working around the mushroom until you remove all of the gills. Remove the stem by gently twisting it from the bottom. Continue with the remaining mushrooms.
- Brush with oil and season: Place the portobello mushrooms on the parchment-lined sheet. Lightly brush each mushroom with approximately ½ teaspoon olive oil and season them with ¼ teaspoon salt and a pinch of pepper on both sides. If you do not have a brush, you can also use a vegetable oil cooking spray to lightly coat them with oil.
- Roast in the oven: Arrange the mushrooms on the baking sheet with the gills side facing down. Bake them in the oven for 10 minutes, flip them, and then bake them for another 5-7 minutes.
- Serve while they are still warm.
Nutrition Facts : Calories 81 kcal, Carbohydrate 3 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 202 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
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