Mushrooms In Garlic Sauce Recipes

Steps:

• In a large saucpan, cook mushrooms, shallots, garlic, curry powder and crushed red pepper in hot oil until the mushrooms are tender.
• Add in 3/4 cup chicken broth, soy sauce and nutmeg; bring to boiling.
• In a small cup or bowl whisk together wine and cornstarch until smooth.
• Add to the saucepan; cook and stir until smooth and slightly thickened.

Steps:

• In a heated frying pan, over medium heat, add the olive oil, garlic, and onion. Lightly fry for 2 or 3 minutes. Add the mushrooms, chilies and white wine, cook for 2 minutes. Add the Worcestershire sauce and cook for 3 minutes. Season with salt, add the mozzarella, and serve with soft tortilla shell.

Steps:

• Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.

Steps:

• Rinse the scallops in cold water and pat dry with paper towels.
• Remove the stems from the mushrooms and reserve both the stems and caps.
• Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.
• Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish.
• Pour the wine into the dish along the edge.
• Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms.
• Drizzle with the remaining olive oil.
• Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes.
• Serve warm, or cover and refrigerate up to 24 hours.
• To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.

Steps:

• Heat the oil in a skillet until very hot; stir-fry the mushrooms and garlic over high heat for about 2 minutes.
• Decrease heat and stir in lemon juice, sherry, broth, paprika, chile pepper, salt, and pepper.
• Simmer for 1-2 minutes; sprinkle with parsley and serve.

Steps:

• Trim off any tough ends of the mushroom stems. Wipe the mushrooms clean with dampened paper towels. If the mushrooms are large, halve or quarter them. Set aside.
• In a medium-sized heavy skillet or fire proof casserole heat 2 Tablespoons of the oil over medium high heat. Add the garlic and sauté, stirring, until barely golden; do not let it brown. Immediately remove the pan from the heat and stir in the flour until smooth. Return to the heat and cook, stirring, 1 to 2 minutes. Gradually stir in the broth. Add the chili pepper, 1 Tablespoon of the parsley, the lemon juice, and salt and cook, stirring, until the sauce is thick and smooth. Remove from the heat and set aside.
• In a medium sized, heavy skillet heat the remaining 1 Tablespoon oil over high heat. Add the mushrooms and sauté, stirring frequently, until they are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Taste and adjust the seasoning.
• Transfer to a heated serving bowl. Sprinkle with the remaining 1 Tablespoon parsley and serve at once as a tapa. Makes 4 servings.
• The International Appetizer Cookbook.

Steps:

• In a large frying pan, heat oil. When it's really hot, add mushrooms and fry for 2 mins, stirring all the time. Add garlic and cook for a few secs.
• Pour in sherry and bubble for a minute, then stir in parsley, season with sea salt and freshly ground black pepper, and serve with bread to mop up the juices.

Steps:

• Heat the oil in a wok and add the onions, stir over high heat till a little soft.
• mix all ingredients for sauce.
• Add the garlic paste and red peppers and stir-fry till fat separates.
• Add the mushrooms and stir-fry over high heat, till well mixed.
• Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil, stirring all the time.
• Lower the heat and simmer for a minute or so and serve hot garnished with the greens.