SAVORY MUSHROOM BREAD
The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. Nothing can compare to the heavenly aroma while it bakes.-Greg Hageli, Elmhurst, Illinois
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature., In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 172mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
MUSHROOM BREAD
Mom's best party food included baked crescent dough, piled with mushrooms and cheese. I borrowed her idea and serve with garlic butter or hot sauce. -Jenny Mikulich, Monticello, Illinois
Provided by Taste of Home
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforations to seal. Prick dough several times with a fork. Bake 5 minutes., Meanwhile, in a bowl, toss mushrooms with melted butter; arrange on crust. Sprinkle with cheese and seasonings. Bake 12-14 minutes longer or until crust is golden brown. Cut into 12 pieces.
Nutrition Facts : Calories 100 calories, Fat 6g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
EASY BAKED MUSHROOMS
Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.
Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MUSHROOM BREAD
This recipe came from my husband's grandmother, it was one of her husband's favorites. I remember it being a rather dense bread with a good flavor (if you like mushrooms of course). I'm estimating the preparation time, as it has been a while since I've made it.
Provided by lucid501
Categories Yeast Breads
Time 3h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Melt 2 tbsp of the margarine in a saucepan.
- Add mushrooms and onions and saute until liquid has evaporated; let cool.
- In another saucepan, scald milk.
- Stir in molasses, salt, and pepper, and cool until lukewarm.
- Measure warm water in large warm bowl and sprinkle in yeast. Stir until dissolved.
- Add lukewarm milk mixture, mushroom mixture, egg, wheatgerm, and 2 cups flour.
- Beat until smooth.
- Stir in enough flour to make a stiff dough. Turn out onto floured board, knead until smooth and elastic.
- Place in a greased bowl, turning to grease top.
- Cover, let rise in a warm place until doubled in bulk, about 1 hour.
- Divide dough in half abd form into two loaves.
- Place in 2 greased 9"x5" loaf pans.
- Cover, let rise in pans, until doubled in bulk (about 1 hour).
- Bake at 400 degrees F for about 45 minutes. Remove from pans and let cool before serving.
Nutrition Facts : Calories 214.1, Fat 3.8, SaturatedFat 1, Cholesterol 11.7, Sodium 425.6, Carbohydrate 38.1, Fiber 2, Sugar 1.8, Protein 6.7
CHEESY MUSHROOM BREAD
Make and share this Cheesy Mushroom Bread recipe from Food.com.
Provided by Lvs2Cook
Categories Breads
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine the mozzarella cheese, mushrooms, mayo, Parmesan and onion.
- Cut bread in half lengthwise and spread cheese mixture over cut sides.
- Grill for 5-10 minutes or until lightly browned.
- Slice and serve warm.
Nutrition Facts : Calories 196, Fat 6.8, SaturatedFat 2.3, Cholesterol 11.8, Sodium 466.2, Carbohydrate 26.4, Fiber 1.7, Sugar 1, Protein 7.2
MUSHROOM AND LEEK BREAD PUDDING
Provided by Ina Garten
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
EASY MUSHROOM BREAD
Make and share this Easy Mushroom Bread recipe from Food.com.
Provided by Dancer
Categories Yeast Breads
Yield 1 batch
Number Of Ingredients 10
Steps:
- Reconstitute dried mushrooms in one cup of hot water. Set aside.
- Dissolve yeast in the 1/4 cup warm water and add sugar. Set aside.
- Warm the cottage cheese and put in bowl. Add yeast mixture, egg, salt, soda, 2 1/2 cups flour and chives and stir until springy.
- Cover bowl with towel and let rise to double, (about one hour).
- Turn onto floured board and knead in the drained, chopped and blotted mushrooms and remaining one cup flour, (dough will be sticky).
- Place in oiled 2-quart casserole and let rise to double, about 45 minutes.
- Bake at 375 degrees for 35 minutes.
- Butter top crust while still hot, remove from pan, serve immediately.
Nutrition Facts : Calories 1543.6, Fat 17.4, SaturatedFat 5.7, Cholesterol 221.7, Sodium 3495, Carbohydrate 276.1, Fiber 10.4, Sugar 33.5, Protein 64.9
MUSHROOM ROLLS
Make and share this Mushroom Rolls recipe from Food.com.
Provided by swiz58
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions and mushrooms in butter until the onions are clear and soft.
- Add cream cheese in chunks.
- Add next 4 ingredients.
- Stir until cheese melts.
- Cool.
- Remove crusts from bread.
- Roll each slice with a rolling pin.
- Spread with mushroom mixture.
- Roll like a jelly roll.
- Brush with butter.
- Freeze.
- To serve.
- Cut each roll in three pieces.
- Arrange on ungreased baking sheet.
- Bake at 400* for 10 to 15 minutes.
Nutrition Facts : Calories 160.7, Fat 15.8, SaturatedFat 9.9, Cholesterol 46.4, Sodium 275.4, Carbohydrate 2.8, Fiber 0.4, Sugar 1, Protein 3.2
MUSHROOM BREAD PUDDING
Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it's a bit denser, so it may take more than 15 minutes for it to soak up the custard.
Provided by Susan Spungen
Categories brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
- In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
- In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
- Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
- Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
- When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.
BREADED MUSHROOMS
My Mom has been making these since I was a kid. It is a meal that my whole family enjoys (minus my brother as he hates mushrooms!). She use to make them by placing flour, breadcrumbs and eggs in three separate bowls. It took forever! I use Tupperware and old margarine containers to shake the mushrooms in. Quick, easy and less mess.
Provided by Veggie Girl Kacey
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Place enough vegetable oil into a deep frying pan on low-medium heat. (I generally place in enough oil so that the bottom half of my mushrooms are submerged. You can always add more.).
- You do not want the oil bubbling wildly. Adjust temperature accordingly when you place the mushrooms in (a low simmer is nice.).
- Wash mushrooms and cut off tips of stems.
- If the mushrooms are really big (such as stuffing mushrooms) cut them in half or even quarters. Otherwise, leave whole.
- Place flour, eggs and breadcrumbs into three large, separate Tupperware containers.
- Mix pepper, garlic powder and salt in with the breadcrumbs.
- Place mushrooms in with the flour. Cover and shake until mushrooms are well coated.
- Transfer mushrooms to Tupperware dish that has the beaten eggs in it. Cover and shake again until mushrooms are evenly coated.
- Lastly, transfer mushrooms to final Tupperware container that has the breadcrumbs in it. NOTE: It is better to do this step in two batches as sometimes if there are not enough breadcrumbs the mushrooms do not get a nice even coat and look instead like they are covered in a lumpy batter.).
- Place mushrooms in oil carefully and cook until bottoms are browned. Flip over and continue cooking until entire mushrooms are cooked through.
- Mushrooms are done when gently crisp and the breading no longer appears wet looking.
- Remove mushrooms with slotted spoon and place on plate lined with paper towel to drain.
- Sprinkle with Parmesan cheese or dip them into your favourite sauce (such as Ranch).
- *Optional: add some additional herbs or Parmesan cheese to the breadcrumbs to give the recipe a more professional appearance like that in the restaurants.
Nutrition Facts : Calories 396.9, Fat 6.6, SaturatedFat 2, Cholesterol 186, Sodium 229.8, Carbohydrate 66.7, Fiber 3.7, Sugar 1.7, Protein 16.2
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