Spiced Mushrooms Recipes

Steps:

• Place mushrooms into a large ceramic, glass or plastic bowl.
• Combine two thirds of oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug.
• Pour mixture over mushrooms and toss well to coat mushrooms in mixture.
• Set aside to marinate for 15 minutes.
• Heat a wok over high heat until hot.
• Add remaining oil and mushrooms and stir-fry for 3-4 minutes or until golden and just tender.
• Serve hot.

Steps:

• Preheat the oven to 400.
• Combine all of the ingredients except for the mushrooms in a plastic freezer bag and mix to combine.
• Dump the mushrooms into the bag and turn to make sure all of the mushrooms are evenly coated. (If you want it hotter, you can cut the mushrooms in halves or quarters to give you a greater surface area for the spices.).
• Pour the mushrooms (along with the remaining spice mixture) into a pan lined with foil. (I used an 8" loaf pan.).
• Bake for 20 minutes, or until mushrooms start releasing liquid, stirring once or twice.

Steps:

• Cook 1 1/4 cups wild rice blend as the label directs (discard the flavor packet, if included). Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced jalapeno, 12 ounces sliced mixed mushrooms and 1/2 teaspoon kosher salt; cook, stirring, until tender, about 5 minutes. Fluff the rice and add to the skillet; season with salt. Stir in 3 tablespoons chopped cilantro.

Steps:

• Broil 2 halved plum tomatoes, 2 seeded jalapenos (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop with the vegetables. Saute 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup chicken broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.

Steps:

• Bring the vegetable stock to a simmer in a saucepan over medium heat. Turn to low and keep hot.
• Melt 4 tablespoons butter in a large saucepan. When it begins to foam, add the onions and cook until soft, about 3 minutes. Add the dried curry leaves, garam masala, cardamom pods, mustard seeds and star anise, and continue to cook for 1 minute. Stir in the mushrooms and cook until they begin to caramelize, about 5 minutes. Add the rice, stirring so it is well coated with the butter, and then add the wine, stirring constantly as it is absorbed into the rice.
• Begin to add the hot stock a little at a time and continue to stir constantly as it is absorbed into the rice. The rice is done when it is tender and creamy in consistency, about 30 minutes. Turn off the heat and stir in the remaining 3 tablespoons butter and season with salt.
• Spoon the risotto into wide, shallow bowls and garnish with Parmigiano-Reggiano shavings and a scattering of dried chilies.

Steps:

• Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
• Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.

Steps:

• Heat oil on low in a pan and add onions and garlic. Cover and leave to sweat over a low heat for 10 minutes. Do not let them brown, they should go transparent and soft.
• Add the Cinnamon, Coriander, Cumin and Bay. Stir until combined. Add the Cardamom Pods and stir VERY gently; do not break the pods up.
• Add your mushrooms and leave to sweat, covered, stirring occasionally. You will find that the mushrooms soak up the oil and water from the pan; don't panic, they will release it plus their own juices when they break down during cooking.
• Once the mushrooms have begun to cook, add the chicken stock and leave covered for 30 minutes. By this time, the mushrooms will be fully cooked, soft, tender and lightly spiced.
• Blitz in a blender or use a stick blender to reduce to a soupy consistency. If you find it is too runny for your taste, continue blending and then put back on the heat to remove some water. Alternatively, add a teaspoon of cornflour to thicken it, however this will require some more heating to cook out the flour.
• Add salt and pepper to taste. It is a naturally dark soup, however cream can be added to lighten it and provide a creamier texture. Serve piping hot.

Steps:

• Saute mushrooms, cinnamon, cloves and coriander in oil until tender.
• Toss with remaining ingredients and serve.

Steps:

• put oil or ghee or butter
• saute garlic fry til turns dark
• add pepper and cumin.
• add mushrooms
• and salt
• til mushroom cooked.
• add rice cook on low 5 minutes
• til liquid from mushrooms is absorbed.

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• While coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
• Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
• Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.

Steps:

• Finely grind coriander and allspice in an electric coffee/spice grinder or with a mortar and pestle.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms with spices, stirring occasionally, just until tender, 10 to 12 minutes. Stir in lemon juice, 1 teaspoon of each herb, and salt and pepper. Remove from heat and cool to warm or room temperature. Stir in remaining herbs.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
• Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.

Steps:

• Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
• Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.
• Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.

Steps:

• Heat the oil in a medium skillet over medium-high heat.
• Add the onion and saute over medium heat for 5 minutes.
• Add the mushrooms, salt, pepper, paprika, and cumin.
• Saute, stirring often, for 5 minutes, or until tender and lightly browned.
• Beat the eggs with a pinch of salt and cayenne.
• Reduce the heat under the skillet with the mushrooms to low.
• Add the eggs and scramble them, stirring often, until they are set to taste.
• Remove from heat and stir in the parsley.
• Taste, adjust seasoning, and serve.