set aside.
Clean the white button mushrooms and slice into big
il over medium heat. Add button mushrooms and cook, stirring occasionally
o high and add the white mushrooms and shitakes.
Cook
il. Add the onion and mushroom, raise the heat to high
ecomes fragrant. Add white wine, sun-dried tomatoes, button mushrooms and rehydrated
First make a white roux: over low heat, melt
ablespoons flour into vegetable or mushroom stock, then whisk into skillet
o 3 tbsp olive or mushroom broth. Note this will give
o 7 minutes, add the mushroom mixture along with the tarragon
ushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter
he pasta water into the mushroom mixture to make a sauce
Add 3 tablespoons olive oil to a large pan and bring to medium high heat.
Add portabella and white button mushrooms and cook until lightly colored, about 3-4 minutes.
Add oyster mushrooms and continue cooking for 2 minutes.
Add garlic and green onions stirring until garlic is softened.
Add white wine and deglaze the pan.
Add parsley and reduce heat to simmer.
Season with salt and pepper to taste; and remove from heat.
br>Discard mushroom water.
Combine the porcini mushrooms, button mushrooms, walnuts
atches if needed. Cook the mushroom and peppers on medium heat
Preheat oven to 350 degrees F. Grease a baking sheet with olive oil.
In a food processor, process mushrooms and garlic.
In a large bowl, combine mushroom mixture with beef, bread crumbs, parsley, egg, 2 tbsp barbecue sauce and red pepper flakes.
Using a standard ice cream scoop, scoop mixture into 12 even meatballs.
Brush with remaining 1/4 cup of barbecue sauce.
Bake in oven for 35-45 minutes or until fully cooked.
Preheat oven to 375. Wipe mushrooms with a damp cloth and remove their stems.
Chop stems finely. Place in a small bowl with parsley, scallions, margarine, lemon juice, salt and pepper.
Stuff each mushroom cap with filling, mounding slightly.
Sprinkle breadcrumbs on top. Set stuffed mushrooms on a baking sheet.
Bake 8-10 minutes, or until filling is heated through and mushrooms are tender but still firm. Serve warm.
dge.
Slowly pour egg white mixture around edge of the
arlic immediately before making this recipe. If you preroasted it, turn
o coat.
Prepare the mushroom sauce by heating a large
ith the rice.
This recipe is taken from Rose Elliot