They are a member of the fungus family and have been used in recipes since the early Roman and Greek times.
Follow these tips for cooking with mushrooms to ensure that every meal in which you use them as an ingredient will turn out perfectly.
Mushrooms are very sensitive to light and temperature, so they are normally found growing on a decaying matter near trees and other plants.
It is hard to believe that a fungus can actually taste so good! There are many varieties of mushrooms, but whether you choose the plain white button type, ora spongy shitake mushroom common to Asian cooking, the preparation is similar.
Checking them is not always easy, since mushrooms are often sold wrapped with cling wrap.
Choose firm, evenly colored mushrooms, and this is easier if you select them personally.
Although the nutritional info varies according to the type chosen, a half cup of raw mushrooms has a mere 9 calories, about 0.4 gram of fiber, 0.7 gram of protein and only 0.1 gram of fat
If you are a person who likes mushrooms I have added some really awesome recipes here. Please enjoy them.
Stuffed Mushrooms with Sausage
- 24 medium mushrooms
- 2 tablespoons butter, melted
- 1/4 pound bulk pork sausage
- 1 cup Pace Picante Sauce
- 1/2 cup dry bread crumbs
- 3 tablespoons chopped fresh cilantro leaves or fresh parsley
- Heat the oven to 425 degree F. Remove the stems from the mushrooms. Chop enough stems to make 1 cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan.
- Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat.
- Add 1/2 cup picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into each mushroom cap.
- Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.
- Serve immediately with steamed rice.
- 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
- 2 tablespoons butter
- 8 ounces portobello mushroom, cut into 1/2-inch slices
- 1 small zucchini, thinly sliced crosswise or 1/2 cup sliced drained roasted peppers
- 3 tablespoons chopped fresh basil leaves
- 9 slices deli mozzarella cheese, cut in half and rolled up
- While the pastry is thawing, heat the oven to 400 degrees.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 in all. Place the pastry rectangles onto a baking sheet.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 36 in all.
- Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and zucchini and cook until tender and the liquid is evaporated. Season to taste. Stir in the basil.
- Place 18 bottom pastry layers onto a baking sheet. Divide the mushroom-zucchini mixture among the bottom pastry layers. Top with the cheese and top pastry layers. Bake for 5 minutes or until cheese is melted.
- 1/4 cup plus 3 tablespoons (105ml) extra-virgin olive oil, divided
- 1 pound (450g) cremini mushrooms, stems trimmed and caps sliced
- 2 quarts (1.9L) Hearty Vegetable Stock, rehydrated dried mushrooms reserved
- 1 medium yellow onion (about 8 ounces; 225g), sliced into 2-inch lengths
- 1 teaspoon (4g) smoked paprika
- 3 pounds (1.3kg) collard greens, woody stems trimmed and leaves cut into thick ribbons
- Kosher salt and freshly ground black pepper
- Apple cider vinegar, to taste (optional)
In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons (45ml) oil over medium-high heat until shimmering. Add cremini mushrooms and reserved re-hydrated mushrooms (from stock) and cook, stirring, until lightly browned, about 8 minutes. Add onion and cook, scraping up any browned bits, until softened, about 3 minutes; lower heat if necessary to prevent scorching.
Stir in smoked paprika followed by stock. Bring to a simmer, then add collard greens, pushing down to submerge. Return to a simmer and cook, uncovered, until greens are very tender, about 30 minutes. Season with salt and pepper and add remaining 1/4 cup (60ml) olive oil.
Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)