Elite life

Agaricus Recipes

Mushroom Recipes

   White mushroom, Button mushroom (Agaricus) - this mushroom varies in colour from white to light brown and in size from small to jumbo stuffer; plump and dome-shaped with a pleasing flavour.
Baby Mushroom Fritters
Servings: 4-6

2 tsp. Cajun or Blackened seasoning
1 tsp. kosher salt
½ tsp. granulated garlic
½ tsp. curry powder
½ cup flour
2 cups buttermilk
1 lb. mushrooms agaricus, small button type
Vegetable oil for frying
Cooking Instructions:
Measure ingredients and heat oil in deep pan for frying. Mix spices and salt into flour. Stir flour into buttermilk until evenly combined. Dip mushrooms into thickened, seasoned buttermilk to coat. Immediately place in deep fryer and cook until golden brown and crisp. Check inside of first few pieces to ensure doneness. Serve fresh and hot. May be served with creamy or spicy dipping sauce for added effect.
Cream of Mushroom Soup

500 g Agaricus mushrooms, cleaned and chopped
450 g   Butter
1 Onion, sliced thinly
900 ml Milk
250 ml Plain yoghurt or single cream
10 ml Flat leaf parsley, chopped
1 Chicken stock cube
Black pepper, freshly ground
Nutmeg, ground
Cooking Instructions:
In a large pot fry the onion with the butter until it is transparent reduce to a gentle heat then add the mushrooms and stir for 10 minutes. Add milk and bring to boil. Crumble in stock cube and season with salt and pepper. Add the parsley and simmer for 5 minutes then stir in yoghurt and a pinch of nutmeg and simmer for 3 more minutes.
Crimini and Carrot Marinade
Servings: 10
8 ounces crimini mushrooms
1 cup water
1/2 tsp. salt
8 ounces small carrots, trim tops and scrub clean
12 ounce of artichokes, halved
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tsp. fresh dill
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup roasted red peppers, julienned
Cooking Instructions:
In a large sauce pan, combine mushrooms, water and 1/2 tsp. salt. Bring to a boil and reduce heat. Cover and simmer for a few minutes. Add carrots and return to boil. Reduce heat and cook covered for 2 minutes more. Drain and cool vegetables and combine with artichoke hearts. In a blender or jar combine olive oil, vinegar, dill, salt and pepper and shake well. Pour over vegetables and coat. Chill until cool, up to 2 days. Bring to room temp before serving. Garnish with red pepper strips and dill.
Crimini Mushroom
Servings: 6-8
Crabmeat-stuffed mushrooms
3/4 cup chopped yellow onions
3/4 cup chopped fresh mushrooms (crimini, portabella, white button, etc.)
1 1/2 sticks margarine or butter
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 teaspoons granulated garlic
1/4 pound crabmeat (claw)
1 1/2 tablespoons chopped green onions
1 1/2 teaspoons parsley flakes
1 tablespoon fresh Italian bread crumbs
24 fresh jumbo mushroom caps
Grated Parmesan cheese
Cooking Instructions:
In a medium saucepan, saute onions and chopped mushrooms in 1/2 stick margarine or butter. Cover and simmer 15 to 20 minutes over low heat. Stir frequently. Add salt, cayenne pepper and garlic. Stir. Add crabmeat. Cover and simmer 12 minutes. Add green onions, parsley and bread crumbs. Mix well. Fill each mushroom cap with stuffing. Melt remaining 1 stick of margarine or butter and pour into a baking dish. Place mushrooms in margarine or butter. Broil on high 4 minutes. If refrigerated, broil on high 8 minutes. Sprinkle with Parmesan cheese before serving.
Crimini Mushroom Crostini
16-ounce baguette, sliced on the diagonal into 24 pieces
2 tablespoons olive oil or more as needed
1 large clove garlic, peeled, cut in half
1 tablespoon olive oil
1 large shallot, peeled, minced
3/4 pound small crimini mushrooms, wiped clean, thinly sliced
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh sage
Rosemary sprigs for garnish, optional
Cooking Instructions:
To make the crostini: Preheat the broiler. Place the baguette slices on a broiler pan. Brush each slice with a little olive oil and rub with the cut side of the garlic. Place under the broiler and broil until slightly browned and crisp. Remove from the broiler and set aside to cool. Crostini (little toasts) are a foolproof base for many appetizers. Here, sauteed crimini mushroom slices and mixed herbs top the toasts.
Crimini Mushroom Casserole
3 lbs. Crimini mushrooms
1 package 16 oz. Pepperidge Farm herb stuffing
3/4 lb. sharp cheese, grated
1 1/4 cup half and half
Cooking Instructions:
Slice mushrooms and blanch briefly. Grease 9x13" pan. Layer ingredients starting with mushrooms, cheese, stuffing and repeat ending with stuffing. Do not top with butter. Before baking, pour half-n-half over casserole. Bake at 350 degrees for 30 minutes.
Devilled Mushrooms

450 g Button mushrooms
60-85 g Butter
40 ml Medium Paprika
40 ml chopped Mango chutney
Black Pepper
Soured Cream
Cooking Instructions:
Fry the mushrooms in butter until soft. Season with chilli and pepper. Stir in the Paprika and chutney and a little salt. Cook for a further 4 minutes and spoon into a serving bowl. Soured Cream can be stirred in, or served separately.
Grilled Portobello Mushroom Sandwich
Servings: 4
4 large Portobello mushroom heads (caps)
Whole grain bread or crusty sandwich rolls
2 teaspoons extra virgin olive oil
Baby spinach leaves
For Basil-Lemon Pesto Sauce:
2 cups loosely packed fresh basil leaves
1 teaspoon fresh lemon juice
2 cloves garlic, finely chopped
Sea salt, to taste
2 tablespoons extra-virgin olive oil
Cooking Instructions:
To make the tangy basil-lemon pesto, combine basil, garlic, and salt in a food processor or blender and process until finely chopped. Add extra virgin olive oil and lemon juice, then process again until smooth. If you don't use all of it up with the burgers, you can keep any remaining sauce in an air-tight container in the refrigerator for up to 2 days.
   To make the Portobello burgers: Brush each mushroom on rounded underside and rim with about half a teaspoon of extra-virgin olive oil, then season with sea salt. Place the mushroom heads, gill sides down, on grill over medium-high heat. Grill for 3 minutes. Turn mushroom heads over and grill for another 3 to 4 minutes, rotating each mushroom about half a turn after 2 minutes; the goal is to have the bottoms brown nicely.

   Place a grilled mushroom, gill side up, on the bottom half of your whole grain sandwich bread or roll. Fill each cap with about 3-4 teaspoons of the basil-lemon pesto, then finish by topping with baby spinach leaves. Close each roll and enjoy while they're hot! These burgers go wonderfully with a tossed green salad and balsamic vinaigrette dressing.
Hungarian Mushroom Soup
Servings: 4
4 cups white or Crimini mushrooms, sliced
2 large yellow onions, thinly sliced
2 1/2 cups vegetable broth
1 cup of your favorite non-dairy milk
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce or tamari
2 teaspoons fresh lemon juice
2 teaspoons dried dill weed
Sea salt and pepper, to taste
Cooking Instructions:
Heat extra-virgin olive oil in a medium saucepan over low to medium heat. Sauté onions for a few minutes, or just until they start to turn translucent. Add mushrooms, 1/2 cup of vegetable broth, soy sauce (or tamari), and dill. Give ingredients a good stir, then cover and simmer for about 15 minutes. Add non-dairy milk and cook over low heat for about 5 minutes, stirring frequently; the mixture should turn somewhat creamy. Stir in the remaining vegetable broth, and cook for another 5 minutes, stirring frequently. Add fresh lemon juice, sea salt, and pepper just before serving.
Linguine with Mushrooms and a Caesar Sauce
8 oz. uncooked linguine
2 Tbsp. Olive oil
1 cup sliced onion
1 lb. fresh Crimini mushrooms
1 tsp. minced garlic
1 jar (7 oz.) roasted red bell peppers, drained and chopped
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 cup croutons (Caesar or Italian flavor)
1/3 cup Parmesan cheese
Cooking Instructions:
Cook noodles until done. Drain and save 1/2 cup liquid. Place pasta in a large serving bowl. In large skillet over medium, heat olive oil until hot. Add onion and cook until slightly tender. Add mushrooms and cook until tender - about 5 minutes. Stir in peppers, salt and pepper to taste. Add the rest of the water, pour over linguine. Stir in croutons, cheese and serve.
Mushrooms Kathleen
Servings: 4-6
12 large crimini mushroom caps
1 lb. butter, softened
1/4 cup cooked bacon crumbs
1/4 cup minced shallots
1 Tbsp. chopped parsley
2 Tbsp. garlic powder or 6 cloves minced garlic
12 large sea scallops
Cooking Instructions:
Preheat oven to 350º. Wash and dry mushrooms, removing the stems. Place mushrooms hollow side up in a 3-quart casserole. In a medium bowl, combine butter, bacon, shallots, parsley and garlic. Stir well. Place 1 teaspoon garlic butter mixture in mushroom cap and top with one scallop. Cover each with one rounded tablespoon garlic butter mixture. Bake about 20 minutes or until golden brown.  Serve with toast points.
Mushrooms Monte Carlo

8 Salted Anchovy Fillets
750 g   Button mushrooms
100 ml  Olive Oil
60 ml    Chopped Parsley
1 sprig  Mint
2 Lemons Juiced
Cooking Instructions:
Soak Anchovy fillets in water for a couple of hours, to remove the salt. Change the water several times. (If tinned anchovies are used this step is unnecessary). Clean and chop the mushrooms - smaller ones can be left whole. Gently cook in large pan with the oil, after 5 minutes add anchovies, mint lemon juice and pepper. Continue to cook until the liquid has reduced. Sprinkle with parsley, add salt if needed and serve with scrambled eggs or a plain omelette.
Mushroom "Risotto" with Feta
Servings: 4
2 Tbsp. Olive oil
1 pound sliced crimini mushrooms
1-1/4 cup (8 oz) orzo pasta
1 can 14-1/2 ounces Italian style stewed tomatoes
1 can 13-3/4 ounces chicken broth
1/4 cup crumbled basil and tomato flavored feta cheese
Cooking Instructions:
In a large skillet heat oil until hot. Add mushrooms and cook until tender and juices are released. Stir in orzo, tomatoes, chicken broth and 1/2 cup water. Simmer covered, stirring occasionally until orzo is tender and most liquid is absorbed. Stir in feta cheese and serve.
Mushroom Soup
Servings: 8-10
6 Tbsp. butter
1 each medium onion, finely chopped
1 pound fresh agaricus mushrooms, finely chopped
1 oz. dried boletus or porcini mushrooms
½ cup hot water, for rehydrating
¼ cup flour
4 cups beef stock, beef bouillon, or strong dark vegetable stock
¼ tsp. white pepper
1/8 tsp. nutmeg
1 - 1½ cups or less heavy cream
Cooking Instructions:
Melt butter in a large saucepan. Add onion and stir over moderate heat until onion is fully browned and caramelized. Add mushrooms and cook another 5 minutes, stirring occasionally. (While mushrooms are sautéing soak the dried mushrooms in hot water. I like to soak them 3 or more hours in advance) Blend in flour until mushroom/onion mixture is well coated. Add the stock slowly, stirring continually. After soaking dried mushrooms, finely chop and add along with soaking water when adding stock. Bring mixture to a boil, reduce heat, and simmer 5 minutes. Add white pepper and nutmeg. Remove from heat and stir in cream.
Mushroom Strudel
Servings: 6
2 shallots, chopped
1/2 cup white wine
8 oz crimini, sliced
8 oz shiitake, sliced
1 1/2 cups heavy cream
1/2 tsp. thyme, fresh
Salt and black pepper to taste
1 egg, beaten
12 4-inch puff pastry squares
Cooking Instructions:
Cook the mushrooms and shallots in the wine until the wine evaporates. Add cream, thyme and salt and pepper. Reduce by half and chill for a couple of hours or until the cream sets. Spoon 1 round teaspoon of mushroom mixture into pastry, fold and brush with egg wash. Bake in oven for around 8-12 minutes or until golden brown. Heat the remaining mushroom mixture and serve with strudel.
Ralph's Horse Mushroom Feast

1 Large Mushroom
2 thin slices of cooked ham or smoked ham
1 Spring onion, roughly chopped
1 Tomato, sliced
1 Celery stick, thinly sliced
1 knob of butter
Freshly ground black pepper
Cooking Instructions:
Take out the centre stalk and put in its place a knob of butter place two thin slices of cooked ham (I prefer smoked myself). On top of this I put the spring onion, sliced tomato and celery. Put in the microwave for two minutes (or less if the mushroom is smaller than the one shown). Garnish with cress and freshly ground black pepper.
Scallops with Mushroom Sauce
Servings: 4
8 scallops
225 g (8 oz) mushrooms
1 egg yolk
White wine
Pepper and salt Thyme
Cooking Instructions:
Roll the scallops in breadcrumbs and then lightly fry in vegetable oil for 4 minutes. Clean the mushrooms, chop them into small pieces and fry in butter for 4 minutes. Drain off the juices and put the mushrooms aside. Now, make a paste with cornflour and the juices, flavour it with pepper and salt and as it thickens, add a little wine to flavour, keeping it at a smooth consistency. Add the lightly beaten egg yolk and cook for 4 minutes. Return the mushrooms to the sauce and heat for a further 4 minutes. Place the cooked scallops on the scallop shells and surround them with sauce. Add ground black pepper and sprinkle on a little chopped thyme, then grill for about 4 minutes and serve bubbling hot.

Mushroom Recipes

Hosted by uCoz