Anyone got some good mushroom recipes?

[XanaDUer]

Any kind of mush. if fine.

[Warpy]

1. Mushroom stroganoff

is a veggie favorite: saute a pound of mushrooms, one onion cut into half moons, salt and pepper in oil until the musrooms are dark and have given off all their liquid. Add a splash of Worcestershire, a grate or two of nutmeg, a splash of white wine and reduce the liquid to about half of what you get. Turn off the heat and stir in sour cream to taste and appearance (some like it lighter, some darker). Serve over potatoes, rice, noodles, biscuits, or what have you.

Croque Madame is another. Mix half and half and beaten eggs, grate in a little nutmeg, add a pinch of thyme, and put into a pie plate. Make sandwiches of lightly sauteed mushrooms and a mild melting cheese like Swiss or mozzarella. Cut the crusts off the bread if you want to be fancy. Dip the sandwiches into the egg mixture, soaking both sides of the bread, and cook the way you would for French toast, over low heat, making sure the cheese melts and the crust is golden brown and crunchy. Make twice as much as you think you'll need, because this one goes fast!

Or you can just do the simplest thing of all: soak Portobello mushrooms in full fat Italian dressing and grill. Serve on burger buns with the usual condiments.

[Dora]

2. I like to sautee criminis

I sautee them with some pork chops, then reduce them further with some chicken stock. Then I make mushroom gravy with it all and put it on the chops and brown long-grain rice.

My last try was too gummy, though. Too much arrowroot.

[eleny]

5. I never thought to add chicken broth to my sauteed mushrooms

Thanks for the tip!

[Dora]

7. If I don't use chicken stock

If I don't use chicken stock then I'll add too much butter... not that you can really have too much butter.

[spindrifter]

3. Saw a great one on our public

TV station cooking show yesterday:

pull the stems off some large mushrooms--about 1-1 1/2 inch diameter
strip the peel off of them.
toss in olive oil and herbs such as basil or oregano--or both. If you want,
you could throw in some red pepper flecks.
add red pepper pesto. This was a product that comes in a glass jar.
bake them for a while (ok--I don't know how long that is--but till they shrink some and get brown.
cool and pipe on a mixture of goat cheese, cream cheese and butter. The butter is important to be able to pipe them. The cream cheese takes some of the goatiness out of the goat cheese.

[eleny]

4. I make a side dish

Saute some diced salt pork or bacon, then fry onion in the rendered pork. Add the mushrooms and a scant bit of water to get them started. Just enough water so nothing burns until the mushrooms release their own moisture. Add salt and pepper to your own taste if needed. Cook until the mushrooms are tender and the flavors blend.

I use a variety of mushrooms since my family always made this with wild mushrooms we picked in the woods. I'm thinking that I'd like to use scallions instead of yellow onion to add some zing to the flavor of store bought mushrooms. This is good by itself with a slice of hardy rye bread or as a side dish to turkey and chicken or smothered on a steak.

[Wordie]

6. I used to make a sauce for Rock Cornish Game Hens with

mushrooms, artichoke hearts and tomato paste. Somehow the combination of those three ingredients is especially good; they all form a good counterpoint, one to the other. Sadly, that recipe has gotten lost over the years, and I'm afraid I can't find it. I'm going to be searching the web for it, as your thread for some reason made me think about it and I'd really like to try the dish again. If I can't find it, maybe I'll try to re-invent it.

I couldn't find the dish I wanted to post, but I did find this which is based on the same combination of vegetables, and looks pretty tasty (I haven't tried it myself...yet):

VEGETABLE MELANGE

1 pt. cherry tomatoes
1 pkg. frozen artichoke hearts
1/2 lb. mushroom caps
3 green onions, chopped
1 can chicken broth
1/4 c. melted butter
2 cloves garlic, minced
1 tsp. oregano
1/2 c. freshly grated Parmesan cheese
1/2 c. seasoned bread crumbs

Cook the artichoke hearts in the chicken broth according to the directions. Saute the tomatoes, mushrooms, onions and garlic in 1/4 cup melted butter. Add the oregano and cook for 5 minutes. Add to the artichoke hearts.

Pour into a 2 quart casserole and top with the Parmesan cheese and bread crumbs. Bake in a 350 degree oven for 15 minutes. Serves 6.

I think if I were to try the above, I would use Roma tomatoes, chopped in fairly big chunks, and substitute sliced yellow onions for the green onions. (I can't really tell you why, I just think it would be better that way.) Tarragon might be an interesting substitute for the oregano.

I suppose I should have asked if you want a recipe that featured mushrooms as the center of attention, or if you would also like recipes in which they are combined with other ingredients.

[mandyky]

8. I don't know how to make them BUT stuffed mushrooms

are great!

I also make a beef mushroom strogonoff
stew beef
mushrooms (quartered)
lg can cream of mushroon
8 oz sour cream

we serve it over egg noodles

[XanaDUer]

9. Thank you all!

:)