MUSHROOM BUNDLES
My guests rely on me to come up with yummy starters like these crispy mushroom appetizers made for a New Year's party. They vanish before your eyes. -Tina Coopman, Toronto, Ontario
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat., Place 1 sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out.) Layer with 3 additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup., Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in freezer containers. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through.
Nutrition Facts : Calories 53 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
FRESH AND WILD MUSHROOM STEW
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
- In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
- Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
- Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
- Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams
WILD MUSHROOM BUNDLES
This can be served as an appetizer or during a meal. The recipe came from a Pillsbury holiday appetizer cookbook.
Provided by HappyMommy1422
Categories Vegetable
Time 50m
Yield 24 packets
Number Of Ingredients 13
Steps:
- Melt butter in a medium skillet over medium heat.
- Add bell pepper and garlic; cook and stir 1-2 minutes or until tender.
- Add mushrooms and cook 2-3 minutes or until tender.
- Remove from heat.
- Stir in chives, cheese, salt and spices.
- Mix well.
- Heat oven to 350F.
- Unroll phyllo sheets and cover with plastic wrap or a towel.
- Place one sheet on work surface; spray with nonstick cooking spray.
- Layer two more sheets, spaying each with nonstick spray.
- Using a sharp knife, cut through all sheets making 12 squares.
- Place about 1 heaping teaspoon of the mushroom mixture in the center of each square.
- Bring up the edges of the pastry; twist together in a circular motion to seal.
- Place on ungreased cookie sheet.
- Repeat with remaining three phyllo sheets and mushroom mixture.
- Bake for 18-20 minutes or until golden brown.
- Tie a chive stem around each bundle before serving.
Nutrition Facts : Calories 22.8, Fat 0.9, SaturatedFat 0.5, Cholesterol 1.7, Sodium 58.7, Carbohydrate 2.9, Fiber 0.2, Sugar 0.2, Protein 0.7
HERBED WILD MUSHROOM BUNDLES
Cooking Light. Earthy flavors will make great side to beef, pork or chicken. Or serve 3 bundles as meatless entree.
Provided by Ambervim
Categories Vegetable
Time 45m
Yield 8 Bundles
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Remove green tops from green onions. Cut onion tops lengthwise into 1/8th inch wide strips to form 8 ties. Drop green onion strips into boiling water and cook for 10 seconds or until limp. Drain and set aside.
- Chop the rest of the green onions.
- Melt butter in a nonstick skillet over medium heat. Add onions and mushrooms. Cook 5 minutes or until mushrooms release their moisture and darken.
- Add wine to pan and cook 2 minutes or until liquid almost evaporates.
- Remove from heat, stir in cheese, parsley, chives, salt, thyme and pepper.
- Spoon 1/3rd cup of mixture into the center of a crepe. Gather the edges and crimp to seal, forming a purse. Tie 1 green onion strip around the bundle.
- Place bundles in a 9x13 inch baking dish (oiled) and bake for 15 minutes or until crepes are thoroughly heated.
Nutrition Facts : Calories 48.4, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.9, Sodium 163, Carbohydrate 7, Fiber 1.2, Sugar 2.1, Protein 1.6
More about "wild mushroom bundles recipes"
WILD MUSHROOM STUFFED PHYLLO BUNDLES RECIPE
From pillsbury.com
Servings 24Total Time 45 minsCategory AppetizerCalories 35 per serving
- Melt butter in medium skillet over medium heat. Add bell pepper and garlic; cook and stir 1 to 2 minutes or until tender. Add mushrooms; cook 2 to 3 minutes or until tender. Remove from heat. Stir in chives, salt, marjoram, sage and pepper; mix well.
- Heat oven to 350°F. Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on work area; spray with nonstick cooking spray. Layer with 2 more phyllo sheets, spraying each with cooking spray. With sharp knife, cut through all layers of phyllo sheets to make 12 squares.
- Place heaping teaspoon mushroom mixture in center of each square; sprinkle each with cheese. Bring up edges of pastry; twist together with circular motion to seal. Place on ungreased cookie sheets. Repeat with remaining 3 phyllo sheets, mushroom mixture and cheese.
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