Mushroom Cheese Bread Recipes

Steps:

• In a small bowl, combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese and onion. Cut bread in half lengthwise; spread cheese mixture over cut sides. , Grill, covered, over indirect heat or broil 4 in. from the heat until lightly browned, 5-10 minutes. Slice and serve warm.

Steps:

• Preheat oven to 350°. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforations to seal. Prick dough several times with a fork. Bake 5 minutes., Meanwhile, in a bowl, toss mushrooms with melted butter; arrange on crust. Sprinkle with cheese and seasonings. Bake 12-14 minutes longer or until crust is golden brown. Cut into 12 pieces.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, baking powder, salt, and garlic powder together in a small bowl. Set aside. Whisk together butter and eggs until well combined, then stir in the flour mixture. Fold in the onion, green bell pepper, red bell pepper, Cheddar cheese, and mushrooms. Mix well, the batter will be stiff. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a bowl, combine the mozzarella cheese, mushrooms, mayo, Parmesan and onion.
• Cut bread in half lengthwise and spread cheese mixture over cut sides.
• Grill for 5-10 minutes or until lightly browned.
• Slice and serve warm.

Steps:

• Heat the olive oil in a medium Dutch oven over medium-high heat until shimmering. Add the beef, mushrooms and onion and cook, stirring often, until the mushrooms release their liquid. Let simmer, undisturbed, until the liquid is cooked off, about 5 minutes. Continue to cook, stirring, until the mushrooms and beef are browned, 1 to 2 more minutes.
• Add the flour, paprika, mustard powder, garlic powder, 1 teaspoon salt and a few grinds of pepper to the pot; stir to combine with the beef and mushrooms. Stir in 1/4 cup ketchup. Add the beef broth, half-and-half and 1 cup water. Bring to a simmer and add the macaroni. Adjust the heat so the sauce is simmering and cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
• Reduce the heat to low and stir in the cheese and the remaining 2 tablespoons ketchup. Remove from the heat and let sit for a few minutes so the sauce thickens slightly. Serve with chopped parsley and pickles.

Steps:

• For the mushroom and cheese brioche: Cut the brioche into 1-inch cubes.
• In a large bowl, whisk together the milk and eggs. Season with salt and pepper. Add the cubed brioche, truffle peelings, and chopped thyme to the bowl. Cover with plastic wrap and put in the refrigerator for 4 hours or overnight.
• In a skillet over medium-high heat, saute the morels, button, and oyster mushrooms with the shallots for 2 minutes. Season with salt and pepper. Add 1/2 the Gruyere cheese to the brioche mixture, then add the mushroom- shallot mixture to brioche and cheese mixture.
• Preheat the oven to 350 degrees F. Pour the bread pudding mixture in an oven-proof baking dish. Add the remaining cheese. Season with salt and pepper. Bake for 45 minutes or until puffed and golden brown.
• For the poached eggs: Fill a saucepan with 3-inches cold water, add a pinch of salt and bring to a boil.
• As the water reaches the boiling point, reduce the heat and allow the water to simmer.
• Add 1 tablespoon vinegar to the water. Swirl the water around.
• Break the eggs into a small plate or bowl and gently slide it into the water with care, holding the plate as near to the water as possible before allowing the egg to slowly slip into the water.
• Once the eggs are in the water, you can help shape it using a spoon or spatula. Let the eggs cook for 3 to 3 1/2 minutes, allowing for the size of the egg and the preferred doneness of the egg yolks.
• Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper. Trim any stringy or dangling bits with a knife or scissors, if you wish.
• Serve the poached egg on top of the truffle bread and garnish with a little bit of the microgreens dressed with olive oil and salt and pepper.
• For your first attempt at preparing poached eggs, you may want to carefully break each egg onto a small cup, ramekin, plate or bowl before adding it to the water.
• A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs.
• Problems will most definitely arise if the eggs are cooked at a temperature that is too high, if the eggs are not very fresh or if there is not enough water in the saucepan.
• Use a saucepan or a deep frying pan, which allows you to fill it with about 3-inches of water. The eggs should be covered with water during cooking and the 3-inch depth of water ensures that the eggs will not stick to the pan.
• Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer. The eggs are carefully added to the pan at this point. If the water is boiling too fiercely, the eggs will be forced to move around too much, causing them to break up and lose their shape. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely.
• By using the freshest eggs possible, eggs that are less than 4 days old, you are more likely to achieve a perfectly poached egg that keeps its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly.
• Vinegar should be added to the water as it begins to boil, as this will help the egg white to coagulate more quickly and form a neat and compact shape. Without the vinegar, disaster may occur. Use about 1 tablespoon vinegar for each pint of water. Bear in mind that the vinegar may slightly flavor the eggs, so do not use too much or a vinegar that is too strong, if you are not so keen on a vinegary tasting eggs.

Steps:

• Heat oven to 350.
• Slice bread diagonally to within 1 inch of bottom, without cutting through completely.
• Place bread on large piece of foil.
• Combine cheese, mushrooms and green onions.
• Stuff mushroom mixture into each cut of bread, being sure to fill each cut.
• Melt butter; add lemon juice, poppy seeds and mustard.
• Drizzle butter sauce over bread just before baking.
• Wrap bread securely in foil.
• Bake for 45 minutes.
• Serve hot.

Steps:

• Preheat oven to 350°F. Using serrated knife, cut top off bread and reserve. Cut out inside of bread, leaving 3/4-inch shell. Place bread and top on cookie sheet. Bake until lightly toasted, about 10 minutes. Keep bread warm.
• Meanwhile, melt butter with oil in heavy medium skillet over medium heat. Add both onions and sauté until golden brown, about 10 minutes. Add mushrooms and cook until tender, about 10 minutes.
• Reduce heat to low. Add cheese and stir until thoroughly blended, about 4 minutes (do not boil). Pour Mixture into loaf. Replace top and serve, cutting base and top into wedges.

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
• Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
• Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
• Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

Steps:

• Heat oil in a small saucepan to 375 degrees F (190 degrees C).
• Spread bread crumbs into a shallow dish. Dip mushroom slices in beaten egg, dredge them in bread crumbs to coat, and cook them in hot oil until golden brown, about 5 to 6 minutes. Repeat until all mushrooms are cooked; drain on a plate lined with paper towels.
• Blend feta cheese and lemon juice in a blender. Stream water into feta mixture as it blends until you get a desirable consistency. Serve with mushrooms.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Twist and remove the stalks from the mushrooms. Place them, cap side up, on a small baking tray.
• Melt the butter in a frying pan and, once it starts to froth, stir through the garlic and cook for 1 min. Blitz the slice of bread to fine crumbs and add to the pan. Cook, stirring for 2 mins, until lightly toasted.
• Transfer to a bowl and cool before stirring through the finely grated Parmesan, chives and seasoning. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 mins until slightly softened and the tops turn golden. Serve warm or at room temperature.