1. Creamy Garlic Butter Mushrooms Ingredients:
1 lb (450g) mushrooms, sliced
3 tbsp butter
4 garlic cloves, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Instructions:Heat butter in a large skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
Add sliced mushrooms and cook for 6-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Pour in the heavy cream and Parmesan cheese. Stir to combine and cook for another 2-3 minutes, until the sauce thickens.
Season with salt and pepper, and garnish with chopped parsley before serving.
2. Mushroom Risotto Ingredients:
1 1/2 cups Arborio rice
1 lb (450g) mixed mushrooms, sliced (cremini, shiitake, and/or button)
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth, warmed
1/2 cup dry white wine
2 tbsp olive oil
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh thyme or parsley, for garnish
Instructions:Heat olive oil in a large pan over medium heat. Add onions and garlic, cooking until softened, about 3-4 minutes.
Add the sliced mushrooms and cook for 5-7 minutes until softened and browned.
Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
Add the white wine and let it cook off, stirring constantly.
Gradually add warm broth, 1/2 cup at a time, stirring continuously and allowing the liquid to absorb before adding more.
Continue until the rice is tender and creamy, about 18-20 minutes.
Stir in Parmesan cheese, season with salt and pepper, and garnish with thyme or parsley.
Ingredients:
16 large mushroom caps (button or cremini)
1/2 lb (225g) sausage (or veggie sausage)
1/2 cup cream cheese, softened
1/4 cup breadcrumbs
2 tbsp grated Parmesan cheese
2 garlic cloves, minced
1/4 cup fresh spinach, chopped
Salt and pepper, to taste
Instructions:Preheat oven to 375°F (190°C).
Clean the mushroom caps and remove the stems, setting them aside.
In a skillet, cook the sausage over medium heat, breaking it up as it cooks, for about 5-6 minutes.
Add minced garlic and cook for another 1-2 minutes. Remove from heat.
In a bowl, combine cream cheese, breadcrumbs, Parmesan cheese, spinach, and the cooked sausage mixture. Season with salt and pepper.
Spoon the mixture into the mushroom caps and place them on a baking sheet.
Bake for 15-20 minutes until the mushrooms are tender and the filling is golden brown.