Best Dads Aromatic Stewed Mushrooms Recipes

Stewed Mushrooms image

Provided by Lucindy Willis

Yield Makes about 4 cups

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
1 tablespoon all purpose flour
3 pounds fresh mushrooms
2 cups dry red wine
2 cups canned vegetable broth
1/2 cup chopped onion
4 large garlic cloves, chopped
2 teaspoons Worcestershire sauce
Chopped fresh parsley

Steps:

Melt butter in heavy large Dutch oven over medium heat. Add flour and stir to blend. Add mushrooms, wine, broth, onion, garlic and Worcestershire sauce. Cook until mushrooms are tender and sauce thickens, stirring occasionally, about 40 minutes. Season to taste with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)Transfer mushrooms to bowl. Sprinkle with parsley and serve.

Stewed Mushrooms image

Provided by SLColman

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb mushroom
2 cups milk
4 tablespoons butter
2 tablespoons all-purpose flour
1 egg, beaten
salt & freshly ground black pepper

Steps:

Combine the mushrooms and milk in a saucepan and bring to a boil over moderate heat.
Reduce the heat and simmer for 10 minutes.
Mash the butter and flour together with a fork to make a smooth paste.
Stir the butter mixture into the mushroom and cook until thickened.
Stir in the beaten egg and bring to a simmer - do not boil.
Adjust the seasoning with salt and pepper.

Nutrition Facts : Calories 236.9, Fat 17.6, SaturatedFat 10.5, Cholesterol 100.5, Sodium 164.8, Carbohydrate 12.4, Fiber 1.2, Sugar 2, Protein 9.6

Dad's Mushrooms image

Provided by Food Network

Categories side-dish

Time 7h15m

Yield 4 cups (1 quart)

Number Of Ingredients 4

1/2 stick (4 tablespoons) unsalted butter
One 15-ounce can French onion soup
Salt and pepper to taste
2 1/2 pounds sliced white button mushrooms

Steps:

Melt the butter in a slow cooker on high. When the butter is melted, add the soup and season with salt and pepper. Stir the soup, then add the mushrooms. Coat the mushrooms with the soup, add the lid to the slow cooker and cook on high, stirring occasionally, for 5 hours.
Remove the lid and continue to cook on high, uncovered, for 2 more hours to cook down the sauce and allow it to thicken. Continue stirring occasionally. A small amount of liquid should be present upon completion. Reduce the temperature to low or warm for serving during the party. The sauce will continue to thicken during this time.