The Best Mushrooms Recipes ! 7 Top Mushrooms Recipes Collection Part 1 ! Easyvideo
Recipes in this Video
Crepes originated in Brittany, France, where they were traditionally made with buckwheat flour. Over time, they evolved into a beloved dish across France, enjoyed both sweet and savory. Savory crepes, or galettes, are often filled with a variety of ingredients, showcasing regional flavors. Today, crepes with mushrooms are a popular choice for dinner, offering a rich and satisfying meal that highlights the earthiness of mushrooms and the delicate texture of crepes.
Ingredients
- ●crepe batter
- ●mushrooms
- ●butter
- ●garlic
- ●onion
- ●thyme
- ●salt
- ●black pepper
- ●cream
- ●parsley
- ●cheese
- ●lemon juice
- ●olive oil
- ●nutmeg
- ●white wine
Instructions
- 1Prepare the crepe batter and let it rest for at least 30 minutes.
- 2Heat a non-stick skillet over medium heat and add butter.
- 3Pour a ladle of crepe batter into the skillet, swirling to coat the bottom evenly.
- 4Cook until the edges lift and the bottom is lightly golden, about 2-3 minutes.
- 5Flip the crepe and cook for an additional minute, then transfer to a plate.
- 6In the same skillet, add olive oil and heat over medium-high.
- 7Add chopped onions and sauté until translucent, about 3-4 minutes.
- 8Stir in minced garlic and cook for 1 minute until fragrant.
- 9Add sliced mushrooms and thyme, cooking until mushrooms are browned, about 5-7 minutes.
- 10Season with salt, black pepper, and a pinch of nutmeg.
- 11Pour in white wine and cook until evaporated, about 2 minutes.
- 12Stir in cream and simmer until slightly thickened, about 3-4 minutes.
- 13Remove from heat and stir in lemon juice and chopped parsley.
- 14Fill each crepe with the mushroom mixture and fold or roll them up.
- 15Serve warm, garnished with additional parsley and cheese if desired.
Ingredient Alternatives
cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Originating from the Lorraine region of France, Quiche Lorraine was traditionally a savory pie made with simple ingredients. It reflects the rustic French cooking style, utilizing local produce and meats. Today, it's a popular dish worldwide, often enjoyed for brunch or as a light meal, with numerous variations incorporating different vegetables and cheeses.
Ingredients
- ●pie crust
- ●eggs
- ●heavy cream
- ●bacon
- ●Gruyère cheese
- ●onion
- ●nutmeg
- ●black pepper
- ●salt
- ●parsley
- ●milk
- ●butter
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Roll out the pie crust and fit it into a pie dish, trimming the edges.
- 3Cook the bacon in a skillet over medium heat until crispy, then drain and crumble.
- 4Sauté the chopped onion in the bacon fat until translucent, about 3-4 minutes.
- 5In a bowl, whisk together the eggs, heavy cream, and milk until combined.
- 6Stir in the crumbled bacon, sautéed onion, grated cheese, nutmeg, salt, and pepper.
- 7Pour the filling into the prepared pie crust, spreading it evenly.
- 8Bake in the preheated oven until the quiche is set and golden on top, about 30-35 minutes.
- 9Let the quiche cool for a few minutes before slicing.
- 10Garnish with fresh parsley before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Gruyère cheese
Healthier: Emmental cheese
Cheaper: cheddar cheese
Emmental offers a similar flavor profile at a lower cost.
bacon
Healthier: turkey bacon
Cheaper: smoked ham
Turkey bacon is leaner, while smoked ham is often more affordable.
pie crust
Healthier: whole wheat crust
Cheaper: store-bought crust
Whole wheat crust adds fiber, while store-bought saves time.
Techniques
Equipment
Also Known As
Ingredients
- ●1 pre-made pie crust
- ●1 cup cooked chicken, shredded
- ●1 cup mushrooms, sliced
- ●1/2 cup onion, diced
- ●1 cup shredded cheese (cheddar or Swiss)
- ●4 large eggs
- ●1 cup heavy cream
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp thyme
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, sauté the diced onion and sliced mushrooms over medium heat until softened, about 5 minutes.
- 3In a large bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder, and thyme until well combined.
- 4Add the cooked chicken, sautéed mushrooms and onions, and shredded cheese to the egg mixture. Stir to combine.
- 5Place the pre-made pie crust in a pie dish and pour the chicken and mushroom mixture into the crust.
- 6Spread the mixture evenly in the crust.
- 7Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
- 8Remove from the oven and let it cool for 10 minutes before slicing.
- 9Serve warm or at room temperature.
Equipment
Ingredients
- ●2 cups mashed potatoes
- ●1 cup mushrooms, finely chopped
- ●1/2 cup grated cheese (optional)
- ●1/4 cup chopped fresh parsley
- ●1/4 cup breadcrumbs
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●2 eggs, beaten (optional)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large bowl, combine the mashed potatoes, garlic powder, salt, black pepper, and paprika. Mix well.
- 3In a skillet, heat olive oil over medium heat. Add the chopped mushrooms and sauté until they are soft and any moisture has evaporated, about 5-7 minutes.
- 4Stir the sautéed mushrooms, parsley, and cheese (if using) into the potato mixture until well combined.
- 5On a parchment-lined baking sheet, spread the potato mixture into a rectangle about 1/2 inch thick.
- 6Sprinkle breadcrumbs evenly over the potato layer.
- 7Using the parchment paper, carefully roll the potato mixture into a log shape, starting from one of the shorter sides.
- 8Seal the ends of the roulade and place it seam-side down on the baking sheet.
- 9Brush the top with beaten eggs (if using) for a golden finish.
- 10Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
- 11Remove from the oven and let it cool for a few minutes before slicing.
- 12Serve warm, garnished with additional parsley if desired.
Equipment
Ingredients
- ●12 large portobello mushrooms
- ●1 cup cooked chicken, shredded
- ●1 cup cream cheese, softened
- ●1/2 cup shredded mozzarella cheese
- ●1/4 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●2 tbsp fresh parsley, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Clean the mushrooms and remove the stems, creating a cavity for the filling.
- 3In a mixing bowl, combine the shredded chicken, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, salt, pepper, and paprika. Mix until well combined.
- 4Spoon the chicken and cheese mixture into each mushroom cap, filling them generously.
- 5Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- 6Sprinkle the tops with additional mozzarella cheese if desired.
- 7Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
- 8Remove from the oven and let cool for a few minutes.
- 9Garnish with fresh parsley before serving.
- 10Serve warm as an appetizer or side dish.
Equipment
Creamy Garlic Mushroom Chicken is a comforting American dish that combines tender chicken with a rich, creamy sauce infused with garlic and earthy mushrooms. This dish is often served over pasta or rice, making it a satisfying weeknight dinner or a special date-night meal. The combination of flavors and textures has made it a favorite in many households, and variations abound, including the addition of spinach or sun-dried tomatoes for extra flavor.
Ingredients
- ●chicken breasts
- ●mushrooms
- ●heavy cream
- ●garlic
- ●onion
- ●chicken broth
- ●olive oil
- ●butter
- ●parsley
- ●salt
- ●black pepper
- ●thyme
- ●lemon juice
- ●parmesan cheese
Instructions
- 1Heat olive oil and butter in a large skillet over medium heat until melted.
- 2Season chicken breasts with salt and black pepper on both sides.
- 3Add chicken to the skillet and cook until golden brown, about 6-7 minutes per side.
- 4Remove chicken from the skillet and set aside.
- 5In the same skillet, add chopped onions and cook until translucent, about 3-4 minutes.
- 6Add minced garlic and cook until fragrant, about 1 minute.
- 7Stir in sliced mushrooms and cook until softened, about 5-6 minutes.
- 8Pour in chicken broth and bring to a simmer, scraping any browned bits from the skillet.
- 9Reduce heat and stir in heavy cream, thyme, and lemon juice; simmer for 3-4 minutes.
- 10Return chicken to the skillet and cook until heated through, about 2-3 minutes.
- 11Sprinkle with parsley and grated parmesan cheese before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast adds umami flavor with fewer calories.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large eggs
- ●1 cup mushrooms, sliced
- ●1/4 cup onion, diced
- ●1/4 cup bell pepper, diced
- ●1/2 cup shredded cheese (optional)
- ●2 tbsp butter
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1In a bowl, crack the eggs and whisk them until well combined. Season with salt and pepper.
- 2In a skillet, melt 1 tablespoon of butter over medium heat.
- 3Add the diced onion and bell pepper to the skillet and sauté until they are soft, about 3-4 minutes.
- 4Add the sliced mushrooms to the skillet and cook until they are tender and any moisture has evaporated, about 5 minutes.
- 5Pour the whisked eggs over the sautéed vegetables in the skillet, tilting the pan to ensure even coverage.
- 6Cook the omelette for about 3-4 minutes, or until the edges start to set.
- 7If using cheese, sprinkle it over one half of the omelette.
- 8Using a spatula, carefully fold the omelette in half and cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
- 9Slide the omelette onto a plate and serve hot.
Equipment
Garlic mushrooms are a popular side dish in various European cuisines, often served alongside meats or as part of a vegetarian meal. Their simplicity and rich flavor make them a favorite for both home cooks and in restaurants. This dish highlights the earthy taste of mushrooms complemented by the aromatic garlic, making it a versatile addition to many meals.
Ingredients
- ●mushrooms
- ●garlic
- ●butter
- ●parsley
- ●salt
- ●pepper
Instructions
- 1Clean the mushrooms and slice them if large.
- 2Heat butter in a skillet over medium heat.
- 3Add minced garlic and sauté until fragrant.
- 4Add the mushrooms to the skillet and cook until browned.
- 5Season with salt and pepper to taste.
- 6Stir in chopped parsley before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier due to its unsaturated fats.
mushrooms
Cheaper: canned mushrooms
Canned mushrooms can be more budget-friendly.
Techniques
Equipment
Also Known As
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