WILD MUSHROOM DIP
Steps:
- In a microwave-safe bowl, heat white wine on HIGH for 4 minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate. Transfer mushrooms with 2/3 of a cup of the liquid to a food processor. Puree to a coarse consistency.
- In a medium pot combine remaining ingredients and pureed mushrooms. Mix thoroughly and cook over medium-low heat, for about 5 to 10 minutes, stirring frequently. Transfer to bowl and serve hot with crusty bread or crostini.
- *Pre-packaged dried wild mushrooms are found in the produce department of your local grocery store.
SLOW-COOKER WILD RICE AND MUSHROOM SOUP
Two irresistibly earthy flavors--mushrooms and nutty wild rice--come together perfectly in this soup, simply seasoned with dry soup mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- In 3 to 4-quart slow cooker, layer mushrooms, rice, celery, carrots, soup mix and sugar. Pour water and broth over top.
- Cover; cook on Low setting for 6 to 8 hours.
- About 10 minutes before serving, gently stir thawed peas into soup. Cover; cook an additional 10 minutes or until peas are thoroughly heated.
Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 4 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 1/3 Cups, Sodium 1130 mg, Sugar 7 g
CROCK-POT RANCH MUSHROOMS
I love mushrooms, and especially enjoy them cooked in the crock-pot along with butter, and a packet of ranch dip mix. I serve these delicious tasting mushrooms as a side dish.
Provided by Cindi M Bauer
Categories Other Side Dishes
Number Of Ingredients 3
Steps:
- 1. Place half of the mushrooms in the crock-pot.
- 2. Pour half of the melted butter over the mushrooms.
- 3. Sprinkle half of the (dry) ranch dip mix over the mushrooms.
- 4. Add remaining mushrooms to the crock-pot.
- 5. Pour the remaining melted butter over the mushrooms.
- 6. Sprinkle the remaining dip mix over the mushrooms.
- 7. Place lid on crock-pot, and cook on low for 3 - 4 hours. (I just cook mine for 3 hours, as after three hours of cooking time, my kitchen as well as the mushrooms smell so good, that we can't wait to dig into 'em.)
- 8. *Note: Hidden Valley has 2 kinds of seasoning mixes, a mix to make dips, and a seasoning mix to make salad dressing. For this recipe, I much prefer to use the dip mix.
CROCKPOT WILD MUSHROOM DIP
This came from The Cookbook Of North American Truffles. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Vegetable
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- At high heat setting, heat white wine in a microwave safe bowl for 3-5 minutes. Place dried mushrooms in wine, cover and let sit for 10 minutes to re-hydrate. Use a slotted spoon to transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste. In a large bowl, combine pureed mushrooms, 2/3 cup reserved mushroom liquid and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker. Cover and cook at low heat setting for 3-4 hours. Stir once halfway through.
Nutrition Facts : Calories 328.4, Fat 20.2, SaturatedFat 10.5, Cholesterol 56.4, Sodium 768.8, Carbohydrate 24.1, Fiber 2.8, Sugar 3, Protein 9.5
SLOW-COOKER MARINATED MUSHROOMS
Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. -Courtney Wilson, Fresno, California
Provided by Taste of Home
Categories Appetizers
Time 6h15m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours., Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 165mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
SLOW COOKER MUSHROOM AND WILD RICE SOUP
Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don't have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn't thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
- Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
- Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
- Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
WILD MUSHROOM DIP
Make and share this Wild Mushroom Dip recipe from Food.com.
Provided by georgi
Categories Vegetable
Time 45m
Yield 4 cups
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat melt butter.
- Sauté mushrooms, onion, shallots, and bell pepper until tender Add flour and cook 3 minutes stirring constantly.
- Whisk in chicken stock and cook until thickened.
- About 10 minutes.
- Stir in wine, and reduce heat.
- Simmer 20 minutes.
- In a small bowl mix egg yolk and cream.
- Whisk into mushroom mixture.
- Salt and pepper to taste.
- Stir in chives and parsley.
- Serve hot.
Nutrition Facts : Calories 481.5, Fat 31.5, SaturatedFat 18.6, Cholesterol 131.7, Sodium 205.8, Carbohydrate 38.5, Fiber 4, Sugar 7.9, Protein 11.9
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