World Best Mushroom Recipes

Monday, June 1, 2015

Total Time: 30 mins Cook Time: 30 mins

1 in a large saute pan, heat 2 tablespoons of the oil over a high flame. add the turkey sausage and saute until golden brown, breaking up any large clumps, for about 5 minutes. using a slotted spoon, transfer the sausage to a plate and set aside.
2 heat 2 more tablespoons of oil in the same pan. add the mushrooms and 1/2 teaspoon each of salt and pepper. saute until all the liquid from the mushrooms has evaporated, about 8 minutes. add the peas and saute for 2 minutes.
3 return sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes.
4 meanwhile, bring a large pot of salted water to a boil. add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. drain the pasta and reserve 1/2 cup of the cooking water.
5 return pasta to pot and add the meat mixture. toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten, about 5 minutes.
6 drizzle in the remaining oil. season the pasta with more salt and pepper to taste. remove the pan from the heat and add parmesan cheese and toss to combine. transfer pasta mixture to large bowl and serve.
7 bon appetit!

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

1 heat olive oil in a large heavy bottomed frying pan over medium low heat. add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
2 remove chicken from pan and hold in a warm oven.
3 add to the pan:.
4 4 oz wine.
5 simmer until volume is reduced by half. then add:.
6 2 cups greek yogurt.
7 3 tbsp dijon mustard.
8 salt and pepper to season.
9 simmer until sauce thickens enough to coat a metal spoon. return chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes. serve over cooked linguine. sprinkle with toasted slivered almonds.

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

1 1. get a small baking pan.
2 2. pour 1/2 the pineapple and the juice across the bottle of pan
3 3. add the garlic, as much as your taste buds love.
4 4. add the soy sauce, i use the mushroom flavoured.
5 5. add the chopped green onion.
6 6. stir.
7 7. take 5 chicken thighs/breasts, a few small and a few medium size, and roll in marinade for each one and then lay the chicken in the marinade and pour some of the juices on top.
8 8. add the remaining pineapple.
9 9. marinade for 15 minutes, pour the juices from the bottom to the top again, and then marinade for 15 more minutes.
10 10. preheat oven to 350.
11 11. put in and bake (yes in the marinade) for 30 minutes.
12 12. make some brown rice for the side, during all this, or as under the chicken.
13 13. put the rice in a bowl, the chicken on top, and pour a bit of the sauce over it. yuuuummmmy! enjoy!

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

1 heat oil in pan, add onions and garlic, cook, stirring until onions are soft.
2 add ground beef, cook, stirring until well browned.
3 add crushed tomatoes, tomato puree, oregano and chili powder, bring to a boil, reduce heat simmer uncovered 20 minutes or until sauce is thick.
4 add beans and mushrooms, heat thoroughly: serve over hot spaghetti.

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

1 place roast, fat side up, on rack in roasting pan without lid.
2 rub mushroom soup mix over surface of roast.
3 insert meat thermometer into centre of roast, avoiding fat or bone.
4 roast at 325 degrees for 2 hours.
5 tent roast with foil and let stand for 10 to 15 minutes on cutting board before carving.
6 meanwhile, slice mushrooms 1/4 inch thick; cut each slice in half lengthwise.
7 heat roasting pan over medium-high heat for 1 minute.
8 pour in beef stock, stirring to scrape up any brown bits.
9 add mushrooms and simmer 10 minutes.
10 mix flour with vinegar and whisk into pan.
11 bring to a boil, whisking constantly until thickened.
12 season with salt and pepper to taste.
13 serve roast and sauce with small roasted potatoes and steamed vegetables.

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Servings: 4
1 (32 ounce) package frozen chopped hash brown potatoes
1 cup shredded cheddar cheese
2 (10 1/2 ounce) cans campbell's half-fat condensed cream of mushroom soup (both cans must be the same type of soup) or 2 (10 1/2 ounce) cans broccoli cheese soup (both cans must be the same type of soup)
fresh ground pepper
1 (8 ounce) container low-fat sour cream
1/4 cup melted butter or 1/4 cup margarine
1 1/2 cups corn flakes