Mushrooms

MaryCS62

loooove mushrooms. They go in my salad, in stir fries, omelettes, chopped into my sloppy joe mix, sauteed with onions to have with steak or burgers, added to my favorite sliced zucchini dish (thinly slice, sauted in a bit of butter & olive oil, with fresh garlic & basil). Soups, mushroom risotto-- so many things I add mushrooms to, add flavor & bulk without a lot of calories. One of the few veggies my DH will eat!

lovematthewchristopher

I put mushrooms in just about everything. I just love them. Thanks for the recipe of the Hungarian mushroom soup, my husband is Hungarian, and i dont think he has ever had this one. Mushrooms are a good filler for any meal. I use them alot in lasagna's , speghetti sauce, with eggs, stews as a base for pizza,grilled on the bbq,in stir frys . I also like them as a filler in hamburgers, and they taste awesome.

funjen1972

Saute mushrooms, stir in marinara, top with parmesean or goat cheese...yum yum yum! Its a low calorie satisfying meal reminiscent of pasta, but heartier.

callsitlikeiseeit

ive never met a mushroom i didnt like.

i mince them and add them (and other veggies) to meatloaf and meatballs, eat them raw in salad, stuffed, cooked with other veg, add them to soups and stews, make portobello burgers, whatever.

kristydi

Mushroms are awesome. Theyre going in my spicy orange pork stirfry toinight.

Just recently I grilled some portabello caps (in my stovetop grill pan) with a bit of olive oil and salt and served them on top of grilled chicken breasts spread with a bit of garlic aioli. So good! Would have been good on a bun too.

We saute small ones and add them to grilled steak or chicken tacos along with sauted onions and peppers.

Aine8046

christinev297 wrote: »

I make an awesome low calorie and filling Hungarian mushroom soup. I add mushrooms to as many dishes as I can

+1 for mushroom soup! We also fry them with potatoes. This dish is not very healthy though

palwithme

christinev297 wrote: »

No worries, here it is:

Hungarian Mushroom Soup

A Hungarian style mushroom soup seasoned with paprika, dill and sour cream.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

· 2 tablespoons butter

· 1 onion, diced

· 1 pound mushrooms, sliced

· 1/4 cup flour (or rice flour for gluten-free)

· 1 tablespoon paprika

· 4 cups chicken or vegetable broth

· 2 teaspoons dried dill

· 1 tablespoon soy sauce (optional)

· salt and pepper to taste

· 1/2 cup sour cream

· 1 splash lemon juice

· 1 handful fresh dill, chopped (optional)

Directions

1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.

2. Mix in the flour and paprika and let it cook for 2-3 minutes.

3. Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 15 minutes

4. Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.

DEFINITELY trying this!

HeySwoleSister

I have mushrooms in my omelet every morning. My 13 year old likes to sautee the giant portobello caps and then break an egg into them, cover, and eat when the white is set and the yolk opaque but still runny.

Mushrooms are awesome. They have tons of minerals and micronutrients and many are believed to have medicinal properties, ( might be woo and broscience...harmless woo and broscience so long as you aren't avoiding your scientific health and medicine!) and they are great for weight loss purposes because they are so substantial for so few calories....

ksharrell48

I, like many of you, add mushrooms to everything I can! One of my favorite lighter meals is to take about a cup each of shredded rotisserie chicken, sliced mushrooms and sliced Vidalia (or other sweet onion) and saute in olive oil until hot, adding a light touch of sea salt and pepper. Be careful when sauteing with olive oil, though, as 'shrooms will soak up a lot of it because they're so porous. Thanks for all the ideas and recipes, friends!

HeySwoleSister

They do soak up the oil! I find they produce enough moisture on their own, though, just put them in a hot nonstick skillet and cover...add a couple of drops of water if they are on the dry side...you end up with that nice sauteed mushroom texture without soaking up all your fats.

palwithme

One of my favorites is to grill the really large mushroom tops like steak on the grill with a splash of A1.

natboosh69

I love mushrooms, they are probably my favourite veg. I mostly use them to bulk up salads or as a side to steak or eggs.

PeachyCarol

EWJLang wrote: »

I have mushrooms in my omelet every morning. My 13 year old likes to sautee the giant portobello caps and then break an egg into them, cover, and eat when the white is set and the yolk opaque but still runny.

Mushrooms are awesome. They have tons of minerals and micronutrients and many are believed to have medicinal properties, ( might be woo and broscience...harmless woo and broscience so long as you aren't avoiding your scientific health and medicine!) and they are great for weight loss purposes because they are so substantial for so few calories....

Thank your 13 year old for me. I totally am going to try that portobello/egg dish. It sounds fantastic.

Emilia777

christinev297 wrote: »

No worries, here it is:

Hungarian Mushroom Soup

A Hungarian style mushroom soup seasoned with paprika, dill and sour cream.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

· 2 tablespoons butter

· 1 onion, diced

· 1 pound mushrooms, sliced

· 1/4 cup flour (or rice flour for gluten-free)

· 1 tablespoon paprika

· 4 cups chicken or vegetable broth

· 2 teaspoons dried dill

· 1 tablespoon soy sauce (optional)

· salt and pepper to taste

· 1/2 cup sour cream

· 1 splash lemon juice

· 1 handful fresh dill, chopped (optional)

Directions

1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.

2. Mix in the flour and paprika and let it cook for 2-3 minutes.

3. Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 15 minutes

4. Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.

I’m making this ASAP, thanks so much for sharing!

Christine_72

Emilia777 wrote: »

christinev297 wrote: »

No worries, here it is:

Hungarian Mushroom Soup

A Hungarian style mushroom soup seasoned with paprika, dill and sour cream.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

· 2 tablespoons butter

· 1 onion, diced

· 1 pound mushrooms, sliced

· 1/4 cup flour (or rice flour for gluten-free)

· 1 tablespoon paprika

· 4 cups chicken or vegetable broth

· 2 teaspoons dried dill

· 1 tablespoon soy sauce (optional)

· salt and pepper to taste

· 1/2 cup sour cream

· 1 splash lemon juice

· 1 handful fresh dill, chopped (optional)

Directions

1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.

2. Mix in the flour and paprika and let it cook for 2-3 minutes.

3. Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 15 minutes

4. Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.

I’m making this ASAP, thanks so much for sharing!

Oh boy, the pressure lol I hope you all enjoy it

HeySwoleSister

mamapeach910 wrote: »

EWJLang wrote: »

I have mushrooms in my omelet every morning. My 13 year old likes to sautee the giant portobello caps and then break an egg into them, cover, and eat when the white is set and the yolk opaque but still runny.

Mushrooms are awesome. They have tons of minerals and micronutrients and many are believed to have medicinal properties, ( might be woo and broscience...harmless woo and broscience so long as you aren't avoiding your scientific health and medicine!) and they are great for weight loss purposes because they are so substantial for so few calories....

Thank your 13 year old for me. I totally am going to try that portobello/egg dish. It sounds fantastic.

My middle school gourmand feeds us all regularly! (she recommends a dusting of parmesean and/or Penzey's Fox Point Seasoning on top of the egg, by the way....)

AmazonMayan

EWJLang wrote: »

mamapeach910 wrote: »

EWJLang wrote: »

I have mushrooms in my omelet every morning. My 13 year old likes to sautee the giant portobello caps and then break an egg into them, cover, and eat when the white is set and the yolk opaque but still runny.

Mushrooms are awesome. They have tons of minerals and micronutrients and many are believed to have medicinal properties, ( might be woo and broscience...harmless woo and broscience so long as you aren't avoiding your scientific health and medicine!) and they are great for weight loss purposes because they are so substantial for so few calories....

Thank your 13 year old for me. I totally am going to try that portobello/egg dish. It sounds fantastic.

My middle school gourmand feeds us all regularly! (she recommends a dusting of parmesean and/or Penzey's Fox Point Seasoning on top of the egg, by the way....)

That's awesome lol. I love seeing kids that like to cook. So many have no interest whatsoever.

conradCLE

try a little truffle oil. Takes mushrooms to whole a new level if not whole new world.