Mushrooms Michael Recipes

Steps:

• In the bowl of a food processor fitted with the blade attachment, pulse the mushrooms until they appear coarsely ground. (This can also be done by hand.) Set aside.
• Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the garlic, carrots, celery and onions with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
• Add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Add the milk, season with salt and pepper and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes.
• Before serving, stir in some basil and freshly grated Parmesan. To serve, grate more Parmesan over top.

Steps:

• To make the batter, crack the egg in a bowl and whisk. Add milk and combine. Add salt, nutmeg, sugar, white pepper, and garlic powder and mix well. Add flour and blend well; then add baking powder and whip until smooth. Hold large fresh mushrooms by the stem. Dip cap into batter mixture. Place in a deep fryer at 325 degrees until golden brown. Serve hot.
• To make the dipping sauce, combine the chili sauce, catsup, worchestershire sauce, horseradish, salt, pepper and garlic powder. Add sour cream and blend completely. Serve chilled.

Steps:

• In a large skillet, heat the oil over high heat and add the mushrooms.
• Do not move the mushrooms until they have carmelized on the bottom.
• When bottoms are carmelized, toss them and continue to cook for about 5 minutes.
• Add butter; cook and toss for 5 minutes until browned.
• Season with salt and add the garlic.
• Saute another 2 minutes and add the thyme and lemon juice.
• Cook to evaporate the liquid.
• Add wine and reduce until mushrooms are glazed with the sauce.
• Toss in parsley and serve immediately.

Steps:

• Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
• Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
• Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.

Steps:

• In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
• Add the butter. Cook and toss for 5 minutes, until beautifully browned.
• Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
• Toss in the parsley and serve immediately.

Steps:

• Preheat oven to 425 degrees F.
• Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
• While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
• Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

Steps:

• Preheat oven to 375 degrees F.
• In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes

Steps:

• Preheat oven to 425 degrees F.
• Heat 2 large saute pans over high heat.
• Working in batches divide the olive oil between the 2 pans.
• When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize.
• Once mushrooms have cooked down to half their volume, transfer all mushrroms to 1 pan.
• Add the shallots and garlic and cook until the light brown and fragrant.
• Add the thyme until it crackles.
• Add the cream and bring up to a simmer.
• Reduce the cream by about half and stir in the grated parmesan, and the lemon juice.
• Shut off the flame and quickly stir in the beaten egg.
• Remove from the stove and let cool to room temperature.
• Add parsley and stir.
• While mushroom mixture is cooling, roll out the pastry dough on a floured surface.
• Roll the dough out so that it will line a 10-inch removable bottom tart pan.
• Line the dough with parchment paper and fill with the dry beans.
• Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature.
• Remove beans and paper.
• Lower oven temperature to 400 degrees F.
• When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese.
• Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes.
• Remove from the oven and allow to cool to room temperature before serving.
• Slice in wedges and serve.