Best Marvelous Magical Mushroom Madness Recipes

FAVORITE MARVELOUS MUSHROOM SOUP

Steps:

• In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil.

MARVELOUS MUSHROOMS

Steps:

• 1. Preheat oven to 350 degrees. Separate stem from mushroom, put aside.
• 2. In a bowl, mix together all ingredients except mushroom caps. Place about 1 teaspoon of mushroom mixture into each mushroom cap. If you have any leftover, evenly divide among caps.
• 3. Place mushroom caps on a cooking pan after filling, drizzle a little olive oil onto each mushroom cap, and top with a little more Parmesan cheese. Bake for 30-40 minutes or until golden brown and bubbly. You want the mushroom to get soft.

MEGAN'S MARVELOUS MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
• Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
• Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.

MARVELOUS MAGICAL MUSHROOM MADNESS

Steps:

• Clean and de-stem the mushrooms. You can leave them whole or slice them depending on size.
• In a medium saucepan (one with curved sides works best), combine the mushrooms, olive oil, butter, herbs, salt, and pepper. Turn the heat up to high.
• The mushrooms will loose a LOT of water. Keep the mushrooms out of the liquid as best you can and let the water boil off. This takes about 5 minutes.
• Now, leaving the heat on medium high to high, sauté the mushrooms in the remaining liquid (butter, oil, and mushroom goodness). Sauté for 3 to 5 minutes until the mushrooms are golden and almost crispy.
• Using a slotted spoon, remove the mushrooms to a small work bowl or serving bowl. Cover with foil.
• Add the wine and the stock to the pan and scrape all the brown goodness off the pan. (You are deglazing the pan).
• Bring the liquid to a vigorous boil and cook, uncovered on high. Time will depend on your pot and your stove. For the first few minutes, it is just a rapid boil and doesn't need stirring. But then -- magic.
• When the liquid has reduced by at least half, the bubbles will change in sound and appearance. Instead of a boiling liquid, it sounds and looks more like frying. At this point you need to stir and scrape. Continue cooking for a minute more.
• Recombine the mushrooms and the sauce. Taste. Adjust final seasonings with additional salt, pepper, and herbs as needed.
• Note: for a shinier sauce, add about 1 tablespoon (cut into small pieces and added slowly) of unsalted butter to the finished sauce and allow it to melt inches.

MARVELOUS MUSHROOMS

Steps:

• Heat oil in large skillet over medium heat.
• Add mushrooms and cook for about 5 minutes or until brown.
• Combine water, vinegar and mustard and add to skillet.
• Simmer until liquid is reduced by half.
• Remove from heat and add lemon juice.