What should I do with these mushrooms?

Sauteed Mushrooms

Ingredients:

3 green onions, chopped

1/4 cup butter or margarine, melted

1 lb fresh mushrooms, sliced

1/4 cup dry white wine

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon garlic powder

2 teaspoons Worcestershire sauce

Directions

Saute green onion in butter until tender.

Stir in remaining ingredients; cook, uncovered, over low heat 30 minutes or until mushrooms are tender.

These can be served over rice, noodles, chicken breast, steak, or baked potato.

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Mushroom Tomato Penne

Ingredients

3 cups penne pasta

olive oil

2 cups sliced mushrooms

1 small onion, chopped

1 glove garlic, minced

2 cups tomato sauce

1 tsp italian seasoning

salt and pepper

1/4 cup parmesan cheese, grated

Directions

Boil water for pasta, cook as directed on package.

Heat olive oil in sauce pan, add onions and garlic, cook until soft, add mushrooms, cook 5 minutes. Add tomato sauce, italian seasoning and salt and pepper.

Simmer 10 minutes.

Drain pasta, toss with sauce, top with parmesan cheese.

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Creamy Meatballs And Mushrooms

Ingredients

1 bag frozen meatballs, thawed

4 ounces sliced mushrooms

2 (10 ounces) cans cream of mushroom soup

1/2 cup milk or chicken stock

1 cup sour cream

paprika

pepper

Directions

Arrange meatballs in a shallow baking dish, cover with mushrooms.

Combine soup, milk and sour cream, blending well. Pour over meatballs and mushrooms, completely covering it.

Dust with paprika and pepper.

Bake at 350 degrees for 1 1/2 hours.

Serve over rice or noodles.

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Breaded Fried Mushrooms

Ingredients

10 ounces fresh white mushrooms, wiped clean

1 cup flour

1/2 cup cornstarch

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup water

2 cups breadcrumbs (Panko if you can find them)

Directions

Mix flour, cornstarch, baking powder and salt in a bowl. Add water to make a batter.

Dip clean mushroom into batter letting excess batter drip off.

(I find it easyr to stick a toothpick into the mushroom to dip it.)

After dipping into batter roll in Panko breadcrumbs to coat.

Deep fry in oil until golden.

We like to serve with cocktail sauce.

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Fantastic Mushrooms Au Gratin

Ingredients

4 tablespoons butter

2 lbs fresh mushrooms, sliced

2/3 cup sour cream

salt and pepper

2 tablespoons flour

1/4 cup chopped fresh parsley

1 cup shredded swiss cheese (or mozzarella cheese, or to taste)

Directions

Set oven to 400 degrees. Grease a shallow baking dish.

In a skillet, saute the sliced mushrooms with butter over medium-high heat.

In a small bowl, blend together sour cream, salt, pepper and flour. Add to the mushrooms in the pan. Heat until JUST beginning to boil.

Transfer to a baking dish. Sprinkle with chopped parsley and cheese.

Bake for about 10-15 minutes.

cheese is optional in these stuffed mushrooms

OVERSTUFFED MUSHROOMS

1 lb Mushrooms, fresh

3 Tbsp Butter

1 small Onion, finely chopped

2 Tbsp Parsley, finely chopped

Dash Salt and Pepper

½ tsp Garlic powder, or 1 clove minced fresh garlic

¼ cups Ritz crackers, crushed

1 Egg, beaten

¼ cups Parmesan Cheese, grated (optional)

6 oz can Crab, drained and picked over (optional)

1. Clean mushroom, remove and reserve stems

2. Finely chop stems

3. Melt butter in skillet, add stems, onion, parsley, garlic, salt and pepper. Cook until veggies are softened

4. Add crumbs, egg, cheese and crab (if using these)

5. Mix until mixture holds together

6. Fill mushroom caps and place in shallow baking dish

7. Bake at 350 for 10-15 minutes (depending on size of caps)

Pasta with chicken

1 pkg. of fresh linguine noodles

1lb. chicken

Sun-dried tomatoes- chopped

Capers (drained)

Fresh Basil/or dried

Mushrooms-chopped

Fresh Parmesan cheese

Balsamic Vinegar

Garlic & Herb seasonings

Butter

Extra Virgin Olive Oil

Sea salt & black pepper to taste

1. Pre-heat oven to 350.

2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic & Herb Seasoning.

3. Add balsamic vinegar, and place in oven for about 20-30 minutes.

4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.

5. Sauté mushrooms in butter and salt and pepper.

6. Set aside.

7. When chicken is done, cut into pieces and boil noodles.

8. Drain water when the noodles are done. ( Leave the noodles in the pot)

9. Add olive oil, salt and pepper. Mix well.

10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.

11. Combine well.

12. Serve warm with dipping spices and French bread.

Mushroom Parmesan

Ingredients

1 lb mushroom

2 tablespoons parsley, chopped

2 cloves garlic, minced

3 tablespoons parmesan cheese

1 teaspoon oregano

1/2 cup breadcrumbs

1/2 cup olive oil

pepper, ground

salt

Directions

1 Preheat oven at 350 deg.

2 Wash and remove mushroom stems.

3 Chop the stems and mix with garlic, parsley, cheese, oregano, bread crumbs, salt and pepper.

4 Place mushrooms stem side up in baking dish.

5 Fill mushrooms with mixture. Add 1/4-inch of water to dish.

6 Pour olive oil evenly over caps and bake 30 minutes.

Broccoli & Mushroom Rice

• 1 Cup broccoli (small florets)

• 1/2 Cup mushroom (chopped finely)

• 1/4 tsp White pepper powder

• 3-4 tsp Oil

• Salt to taste

• 3-4 Cups cooked rice

How to make Broccoli & Mushroom Steamed Rice

• In a pan, heat 1 tsp of oil.

• Add broccoli florets and fry for a while.

• Add mushroom and fry on a high flame till done.

• Add salt and white pepper powder to this.

• Add rice and mix well.

Simply Marinated Mushrooms

1 cup water

1 1/2 pounds fresh mushrooms, stems removed

1/4 cup olive oil

1 teaspoon dried thyme

1 teaspoon salt

3 tablespoons fresh lemon juice

3 teaspoons minced garlic

1/2 teaspoon ground black pepper

3 tablespoons dried parsley

1/8 teaspoon onion powder

In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.

In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.

I dont recognize this mushroom..! But a little piece of advice..!! never ever eat unknown mushrooms(some mushrooms are so poisonous they can even cause death)

ZIPLOC OMELET

(This works great! Good for when all your family is together. The best part is that no one has to wait for their special omelet).

Have each person write their name on a Quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, salsa, etc.

Each person adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Make an omelette with the mushrooms, some cheese, onion and ham.

Yummy

add to a pasta dish

if they are portabella mushrooms, grill them like burgers

eat them raw. I love eating fresh mushrooms as is.