Recipes for "mushroom recipes"

Gather all ingredients.

Melt butter in a saucepan over medium heat. Cook mushrooms, green onion, and garlic in butter until mushrooms are cooked and liquid has evaporated, about 5 minutes.

Stir in chicken broth and rice. Season with parsley, salt, and pepper.

Bring to a boil, then reduce heat. Cover and simmer until liquid is absorbed, about 20 minutes.

If using a homemade pie crust shell, freeze it for at least 30 minutes, then line the inside with heavy aluminum foil, pressing it against the sides. Fill with pie weights—dry beans, dry rice, or sugar work well. Bake for 40 minutes.

If using a store-bought frozen pie crust, preheat the oven to 375°F. Thaw the crust for 15 minutes at room temperature. Poke the bottom and sides of the pie crust all around with the tines of a fork. Place an empty pie pan of the same size inside the crust OR line the inside with heavy aluminum foil, and fill with pie weights—dry beans or rice work well. Bake the pie shell on a baking sheet in the center of the oven for 12 minutes, or until it just barely starts to brown.

Remove from oven and let cool.

In a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes.

Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.

Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley.

Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms.

Bake at 350°F for 30-35 minutes, until lightly browned on top and a tester inserted into the middle comes out clean. If you find the crust edges getting too browned, put some foil around the top of them or use a pie protector.

Remove from oven and let cool for 10 minutes before serving.

Melt 1/4 cup butter in a medium pan over medium heat. Add 2 cups sliced mushrooms; sauté until soft. Remove mushrooms from pan; set aside.

Add 1 tablespoon butter to the pan. Add shallots; cook and stir until translucent. Add ½ cup chopped mushrooms and cook until soft. Stir in red wine, thyme, and bay leaf; simmer until sauce reduces a little, about 1 minute.

Dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce; bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with salt and freshly ground black pepper.

Roll out dough on a clean, lightly floured surface into a 12-inch circle. Line a 10 by 1 1/2-inch tart pan with the rolled out dough. Trim the edges.

Chill in freezer for 30 minutes. (You need to pre-freeze the raw crust or it will slip down the sides of the pan when it cooks.)

If you are using a pre-frozen pie crust, skip this step.

Line the crust with aluminum foil or parchment paper, pushing into the bottom edge. Trim excess lining, but don't cut the foil or parchment paper too close to the crust, allow for enough room to easily lift it out.

Fill it at least two-thirds with baking weights—dried beans (I keep a bag of pinto beans just to use for pie weights), rice, or aluminum pie weights.

Bake initially for 15 minutes, then remove from oven and let cool a few minutes. Carefully remove parchment paper and weights.

Poke the bottom of the pie crust with the tines of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Let cool on a rack while you make the filling.

Heat oil in a large nonstick skillet over medium high heat. Sauté the shallots for a minute, then add the mushrooms.

Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms release all of their moisture, and get well browned, about 10 minutes.

Whisk together the cream, milk, and eggs in a medium bowl. Stir in nutmeg, salt and pepper.

Place the tart pan on a rimmed baking sheet to catch any run-off or leaks. Sprinkle half of the grated Gruyere over the bottom of the crust. Spread the mushrooms and shallots over the cheese in an even layer, and sprinkle with the remaining cheese.

Pour the egg mixture over the mushrooms and cheese in the crust.

Put the baking sheet with the tart pan in the oven and bake at 350°F until the center is just set, still a little wiggly, about 30 to 35 minutes.

Remove to a rack and let cool for 20 minutes before slicing.

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Melt the butter in a large skillet on high heat. Add the mushrooms and shallots. Sauté for 5 minutes stirring frequently. Sprinkle lightly with salt and pepper while cooking.

Once the mushrooms have cooked for about 5 minutes, add the garlic and a tablespoon of dry white wine (if using). Cook for an additional minute and remove from heat.

While the mushrooms are cooking, heat a small skillet on high heat. Add the pine nuts. Cook, stirring frequently, until they begin to get a little toasted. (Keep your eyes on the nuts, they can burn pretty quickly.)

As soon as they begin to toast, remove the pan from the heat and put the pine nuts into a small bowl. Set aside.

Once the mushrooms have cooled down a bit, mix in the toasted pine nuts, sour cream, lemon juice, and parsley. Add more salt and pepper, if needed, to taste. Sprinkle on cayenne pepper, to taste. Chill before serving.

Spoon onto a large butter lettuce leaf and serve with crackers. (Use rice crackers for a gluten-free option.)