Mushrooms

Marinated Mushrooms
1/2 cup olive oil, 2Tbs red wine vinegar, 1 Tbs balsamic vinegar, 1 tsp grainy mustard, Salt and pepper, I tsp paprika, small bunch of spring onions, chopped parsley , 3 cloves of garlic (crushed) 500 grams button mushrooms sliced in half or quarters Combine all ingredients in a jar shake well. Add to mushrooms an hour before serving
posted by greg.n.michelle

Marinated Mushrooms
1/2 cup olive oil,2Tbsp red wine vinegar, 1Tbsp balsamic vinegar, 1tsp grainy mustard, salt pepper to taste, 1 tsp paprika (smoked is good),1 small bunch spring onions, parsley, 3 cloves crushed garlic, 500grams sliced button mushrooms. mix all the above together add mushrooms allow an hour before serving, This is always a big hit and seldom any are left over when taking a plate. I copied this off here a couple of years ago and it is very tasty. posted by ourlotnz

Marinated Mushroom Salad
Large salad bowl full of button mushrooms (remember they reduce so always best to start with heaps.Wipe mushrooms, trim stalk (I leave as much on as possible, never really understood why I would throw it away and not eat it) Cut larger buttons in half and leave smaller ones whole.Finely dice a red pepper, red onion and half a green pepper, add to mushrooms with bunch of finely chopped fresh herbs of your choice (looks christmassy). Mix together in jar 2 or 3 cloves crushed garlic.good amount ground black pepper.squeeze lemon juice.1/4 Cup EVOO and 1/4 C balsamic vin.freshly ground black pepper and herb salt. Toss and chill. This salad marinates more and more the longer it sits. Stir before serving. Usually lasts 2 days in fridge and tastes different each time you dip into it with developing flavours and textures.
posted by garrick2" :-))

Mushroom Bourguignon

Serves 4

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

My favourite is to twist out the stalks, saving them to add to green salads for flavour.
Lay them out on an oven dish and add a pinch or two of either masterfoods onion salt or masterfoods garlic salt. now a pinch or two of peri peri of chilli powder.and the a drizzle of olive oil.Place them close to a hot grill and cook until oil bubbles.(dont overcook till they go blackish)serve immediately.

Make a roux and add thick sliced mushrooms. stir in gently to coat and add a good lot of fine chopped parsley and some fine chopped garlic. white pepper. pinch of salt.
Great as a tasty side dish and also on toast with leftovers.

Anyone on here will tell you I'm a mad herb fan and grow all my own. It's good to make combination herb butters, rolled like a cigar in cling wrap and then tin foil. Into freezer. Just slice a knob off for BBQ steaks chops whatever.could plonk into mushrooms just as you have done. I just like the olive oil because it cooks the mushroom from the inside as well as being grilled on the outside.

cooky.yes a great tasty combination. although its surprising just how many folks dont like blue cheese. the bluer the better for me.:}

I used to hate the stuff ( Dad used to eat blue vein cheese when we were kids and being a lincolnshire lad, loved it with apple pie!) i think the smell put me off.wont tell you what i thought it smelt like) When I met my DH, he introduced me to it and now i love it, however, I much prefer a creamy blue rather than say a Rocquefort (sp) Kikorangi would be one of my favourites and in a risotto it is just lovely.Think I might make one tonight actually LOL

Ps. Just love the creamy blue.

yesp, Dad likes his blue cheese with a piece of apple pie or my old ( now deceased) aunties "farmhouse cake" made with lard and fruit and flour.it was mighty tasty too, very crumbly.but very tasty.

I chop the mushroom stalks with garlic and basil, put the mix on top of the mushrooms, drizzle with olive oil and grill.

BTW, for some reason, in Nelson, basil plants went mad this summer.Everyone is trying to give it away and no one wants any, because they've all got their own flourishing patches.

Don't try to "grill" oyster mushrooms kevin!

yup. greerg. bacon and mushrooms a great match.

How lovely and please tell me where do you get the spawnfrom! My mum would love to grow her own Mushies.