Mushrooms Michael Recipes

Steps:

• In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
• Add the butter. Cook and toss for 5 minutes, until beautifully browned.
• Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
• Toss in the parsley and serve immediately.

Steps:

• Preheat oven to 375 degrees F.
• In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes

Steps:

• In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
• Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!

Steps:

• In a large skillet, heat the oil over high heat and add the mushrooms.
• Do not move the mushrooms until they have carmelized on the bottom.
• When bottoms are carmelized, toss them and continue to cook for about 5 minutes.
• Add butter; cook and toss for 5 minutes until browned.
• Season with salt and add the garlic.
• Saute another 2 minutes and add the thyme and lemon juice.
• Cook to evaporate the liquid.
• Add wine and reduce until mushrooms are glazed with the sauce.
• Toss in parsley and serve immediately.

Steps:

• To make the batter, crack the egg in a bowl and whisk. Add milk and combine. Add salt, nutmeg, sugar, white pepper, and garlic powder and mix well. Add flour and blend well; then add baking powder and whip until smooth. Hold large fresh mushrooms by the stem. Dip cap into batter mixture. Place in a deep fryer at 325 degrees until golden brown. Serve hot.
• To make the dipping sauce, combine the chili sauce, catsup, worchestershire sauce, horseradish, salt, pepper and garlic powder. Add sour cream and blend completely. Serve chilled.

Steps:

• 1. To make the batter, crack the egg into a bowl and whisk. Add milk and combine. Add salt, nutmeg, sugar, white pepper and garlic powder - mix well. Add flour and blend well. Then add baking powder and whip until smooth.
• 2. Hold large fresh mushrooms by the stem and dip cap into the batter mixture. Place in a deep fryer at 325 degrees until golden brown. Serve hot.
• 3. To make the dipping sauce: Combine the chili sauce, catsup, worchestershire sauce, horseradish, salt, pepper, and garlic powder. Add sour cream and blend completely. Serve chilled.

Steps:

• In the bowl of a food processor fitted with the blade attachment, pulse the mushrooms until they appear coarsely ground. (This can also be done by hand.) Set aside.
• Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the garlic, carrots, celery and onions with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
• Add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Add the milk, season with salt and pepper and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes.
• Before serving, stir in some basil and freshly grated Parmesan. To serve, grate more Parmesan over top.