Soused Mushrooms Recipes

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Steps:

• Heat a large skillet to high heat and add the oil. Wait 1 or 2 minutes for it to come up to the smoking point. Add the onion and garlic and toss furiously so that the garlic doesn't burn. When the onions become translucent add the mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and thyme and season with salt and pepper, to taste. Serve immediately.
• Cook's Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms.

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:

• Place the mushrooms in a skillet and add just enough olive oil to coat them all.
• Fry them over very low heat until they are just tender.
• Transfer them to an oven-proof dish and pour in just enough cider vinegar to come half-way up the ‘shrooms.
• Add the bayleaf and peppercorns.
• Cook in a slow oven (approximately 300° Fahrenheit) for 1 hour.
• Chill the mushrooms.
• Roll them in finely chopped parsley and serve them on cocktail sticks in Bloody Marys or with chilled tomato juice, or serve them any other way as the mood strikes.

Steps:

• Saute onions in butter for 5 minutes.
• Add sliced mushrooms and cook 25 minutes.
• Add wine, pepper, garlic and beef bouillon.
• Simmer 20 minutes.
• Serve over pork, chicken, rice or even as a side.

Steps:

• Clean and remove stems from mushrooms.
• Mix together remaining ingredients and fill mushroom caps.
• Brown in 400-450 degree oven for 15 minutes.

Steps:

• Preheat oven to 180C degrees.
• Remove the mushroom stalks and chop finely; set aside.
• Place the caps on a baking tray.
• Combine butter, onion, crab, lemon juice, chilli powder and freshly ground pepper, to taste in a bowl.
• Mix in the mushroom stalks, sour cream and parmesan.
• Spoon even amounts into the caps and sprinkle with the combined cheddar cheese and paprika.
• Bake for 6 minutes or until the cheddar has melted and the mushrooms heated through.
• Serve warm.