Mushroom Recipes with Tips Narration

They are a member of the fungus family and have been used in recipes since the early Roman and Greek times. Mushrooms are very low in fat, packed with nutrients and delicious too. It takes just a bit of understanding as to how to get the most out of them. Follow these tips for cooking with mushrooms to ensure that every meal in which you use them as an ingredient will turn out perfectly. Mushrooms are very sensitive to light and temperature, so they are normally found growing on a decaying matter near trees and other plants. It is hard to believe that a fungus can actually taste so good! There are many varieties of mushrooms, but whether you choose the plain white button type, ora spongy shitake mushroom common to Asian cooking, the preparation is similar. Checking them is not always easy, since mushrooms are often sold wrapped with cling wrap. If packaged, look for signs of slime, mold or shriveling which indicates age. Choose firm, evenly colored mushrooms, and this is easier if you select them personally. Most mushrooms do not require cleaning, but do look for dirt or grit. Nothing is worse than biting into a stuffed mushroom that has a bit of grit in it! Just wiping with a damp cloth is normally all that you will need to do. Although the nutritional info varies according to the type chosen, a half cup of raw mushrooms has a mere 9 calories, about 0.4 gram of fiber, 0.7 gram of protein and only 0.1 gram of fat If you are a person who likes mushrooms I have added some really awesome recipes here. Please enjoy them. Cream of Mushroom Soup Stuffed Mushrooms with Sausage Ingredients 24 medium mushrooms 2 tablespoons butter, melted 1/4 pound bulk pork sausage 1 cup Pace Picante Sauce 1/2 cup dry bread crumbs 3 tablespoons chopped fresh cilantro leaves or fresh parsley Description Heat the oven to 425 degree F. Remove the stems from the mushrooms. Chop enough stems to make 1 cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan. Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat. Add 1/2 cup picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into each mushroom cap. Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro. Serve immediately with steamed rice. Simple Sautéed Mushrooms Mushroom Appetizers Ingredients 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed 2 tablespoons butter 8 ounces portobello mushroom, cut into 1/2-inch slices 1 small zucchini, thinly sliced crosswise or 1/2 cup sliced drained roasted peppers 3 tablespoons chopped fresh basil leaves 9 slices deli mozzarella cheese, cut in half and rolled up Description While the pastry is thawing, heat the oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 in all. Place the pastry rectangles onto a baking sheet. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 36 in all. Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and zucchini and cook until tender and the liquid is evaporated. Season to taste. Stir in the basil. Place 18 bottom pastry layers onto a baking sheet. Divide the mushroom-zucchini mixture among the bottom pastry layers. Top with the cheese and top pastry layers. Bake for 5 minutes or until cheese is melted. Vegan Southern-Style Collard Greens With Mushrooms Ingredients 1/4 cup plus 3 tablespoons (105ml) extra-virgin olive oil, divided 1 pound (450g) cremini mushrooms, stems trimmed and caps sliced 2 quarts (1.9L) Hearty Vegetable Stock, rehydrated --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/roger-keyserling/support

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