Quick And Easy Mushrooms Recipes

Steps:

• Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.

Steps:

• Set oven to 350 degrees.
• Butter a shallow baking dish.
• Clean mushrooms with a brush (do not use water to clean the mushrooms).
• Gently twist off stems, setting mushroom caps aside.
• Finely chop stems, very small.
• In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
• Fill caps with crumb mixture.
• Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
• Set caps on buttered baking dish.
• Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.

Steps:

• Slice mushrooms in half.
• Heat a large frying pan on medium heat.
• Add butter and let melt.
• Add mushrooms and sauté well.
• Add Worcestershire sauce and stir well.
• Sauté 5-10 minutes.
• Be sure not to over cook.

Steps:

• Puncture sausage with a fork and put in large pot and add water to cover. Boil sausage for at least 10 minutes.
• drain and rinse sausage.
• When cool peel off casings and cut into bite size pieces.
• In a large saucepan mix beef broth, italian seasonings, and garlic and mushrooms.
• Bring to a boil and let boil for 5 minutes.
• Add sausage and cook for 5 minutes.
• Remove from heat and let cool.
• Let stand overnight in refridgerator.
• The next day put into large crockpot or roaster and add ketchup.
• Bring to serving temperature and keep on low heat, Serve.
• (NOTE-Do not wash mushrooms it will make them watery, just wipe with damp cloth to clean. Leave mushrooms whole, I always look for mushrooms that aren't to large so that I get more and then they are just one bite when they eat them. If you want you can use half beef broth and half beer or wine but you should use at least half the beef broth. I always serve these with toothpicks for a great appetizer.).
• This is really easy to double or even triple just keep equal amounts of sausage and mushrooms.
• Also if you have leftover sauce after the mushrooms and sausages are gone you can freeze this and use this for your sauce the next time by just adding more mushrooms ans sausage. It actually gets beter with time.

Steps:

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.