Elegant Mushrooms Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
• Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
• Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
• Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
• Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
• Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.

Steps:

• Melt butter over medium heat in a large pan.
• Add garlic and saute for 2 minutes.
• Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
• Drizzle soy sauce into the mushrooms.
• Sprinkle with garlic powder and black pepper.
• Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
• Remove from pan and serve.

Steps:

• Saute mushrooms, scallions, and garlic in olive oil, for about five minutes, adding salt and pepper as you go. If desired, add 1 tbs butter, and stir well, halfway thru saute period.
• Serve as a delicious side dish, or as a topping, for steak, hamburger, roast, pork, etc.

Steps:

• Clean mushrooms and remove stems, reserving for another use.
• Poach mushrooms by placing in boiling water and removing from heat. Cover and allow to stand 5 minutes. Remove mushrooms from water and pat dry.
• Mix hollandaise an crabmeat.
• Spoon mixture into mushroom caps, place in baking dish.
• Broil until brown and bubbly. Serve warm.

Steps:

• Rub microwave-safe plate with butter. Set aside. Clean and trim mushrooms. Remove stalks and chop finely. Combine stalks with chopped olives, half and half, brandy, chives and tarragon. Add salt and pepper to taste. Fill mushroom caps with mixture. Arrange caps, filled side up, on buttered plate. Sprinkle with chopped parsley, then cover with plastic wrap. Microwave 2 to 3 minutes, or until mushrooms are tender and filling is heated through. Serve at once.

Steps:

• Carefully wash mushrooms; remove the stems, set aside.
• To prepare filling: Finely dice about half of the stems and place into mixing bowl.
• (you may discard the other half, or use as an ingredient in spaghetti sauce, etc.) Add sour cream, cheeses and crumbs; blend well.
• Fill mushroom caps with filling mixture, mounding tops.
• Place stuffed mushrooms in aluminum-foil lined 9x5x3 inch baking dish.
• Drizzle melted butter over stuffed mushrooms.
• If desired, sprinkle tops with additional mozzarella cheese.
• Bake in 350 degree oven for 15 to 20 minutes, or till cheese is melted and tops are golden brown.