SPICED MUSHROOMS WITH HERBS
Steps:
- Finely grind coriander and allspice in an electric coffee/spice grinder or with a mortar and pestle.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms with spices, stirring occasionally, just until tender, 10 to 12 minutes. Stir in lemon juice, 1 teaspoon of each herb, and salt and pepper. Remove from heat and cool to warm or room temperature. Stir in remaining herbs.
SPICED FILET MIGNON WITH MUSHROOMS
Make and share this spiced filet mignon with mushrooms recipe from Food.com.
Provided by chia2160
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 400 put shiitakes and hot water in a small bowl, soak for 20 minutes.
- remove shiitakes, reserve water.
- stem and slice.
- in a skillet heat 2 tbsp oil.
- add crimini, garlic, shallots, shiitake, saute 5 minutes.
- add wine and 1/2 c mushroom soaking liquid.
- simmer until reduced to 1/2 cup, about 5 minutes add beef stock, reduce to 1 1/2 c, 6 minutes.
- set aside.
- in a small pan toast mustard seeds until they begin to pop.
- cool slightly and grind.
- mix with 5 spice powder, salt and pepper to taste.
- sprinkle over filets.
- heat remaining oil in a skillet, add filets and cook for 2-3 minutes per side.
- transfer to a baking dish and place in oven until done, 5 minutes for medium rare.
- meanwhile add the sauce to the filet skillet,bring to a simmer and whisk in butter 1 tbsp at a time.
- season with salt and pepper, serve sauce over filet mignon.
INDIAN CHICKEN AND MUSHROOMS IN SPICED TOMATO CREAM
Has all the taste of of great Indian curry but lighter and healthier. Serve this with rice and your favorite Indian breads, such as naan, or chapatis, and a nice vegetable dish.
Provided by PalatablePastime
Categories Chicken Breast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large saucepan over medium heat; add chili pepper, cloves and cinnamon stick and heat until fragrant.
- Add the chopped onion and cook for 1-2 minutes then add the ginger and garlic and cook for 1 min more.
- Add the chicken slices and cook for 4 minutes; then add the mushrooms, cayenne, coriander, cardamom, cumin, turmeric, and cook for 4-5 minutes more; add a little oil if necessary to prevent burning.
- Add tomato sauce and paste and mix well and lower heat and cook until chicken is cooked through, about 3-5 minutes.
- Stir in evaporated milk or cream and simmer on low heat for about 5 minutes then add garam masala and chopped cilantro to the dish.
- Serve with rice, if desired.
Nutrition Facts : Calories 488.2, Fat 27.6, SaturatedFat 7.5, Cholesterol 110.6, Sodium 657.9, Carbohydrate 22.5, Fiber 3.9, Sugar 7.9, Protein 39.7
GRILLED SPICED WHITE MUSHROOMS
Provided by Chris Schlesinger
Categories Mushroom Side Vegetarian Low/No Sugar Backyard BBQ Summer Grill/Barbecue Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 12
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
- While coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
- Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
- Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.
GRAIN BOWL WITH SPICED SQUASH, MUSHROOMS, AND CURRIED YOGURT
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.
Provided by David Tamarkin
Categories #cook90 Grains Quinoa Rice Barley Squash Mushroom Yogurt Curry Leafy Green Healthy Wheat/Gluten-Free Vegetarian Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
- Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.
- Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.
SCRAMBLED EGGS WITH SPICED MUSHROOMS
This is a Faye Levy recipe from her weekly column in the Friday Jerusalem Post. This is a great breakfast meal for anyone, but especially for those who are Somersizing or on the Atkins (or any low carb) diet.
Provided by Mirj2338
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a medium skillet over medium-high heat.
- Add the onion and saute over medium heat for 5 minutes.
- Add the mushrooms, salt, pepper, paprika, and cumin.
- Saute, stirring often, for 5 minutes, or until tender and lightly browned.
- Beat the eggs with a pinch of salt and cayenne.
- Reduce the heat under the skillet with the mushrooms to low.
- Add the eggs and scramble them, stirring often, until they are set to taste.
- Remove from heat and stir in the parsley.
- Taste, adjust seasoning, and serve.
SWEET POTATO BOWLS WITH SPICED LAMB AND MUSHROOMS
These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour.
Provided by Anna Stockwell
Categories Bon Appétit Dinner Sweet Potato/Yam Lamb Ground Lamb Fennel Spice Quick & Easy Mushroom Yogurt Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free
Yield 2 servings
Number Of Ingredients 14
Steps:
- Fill a large pot with about 1" water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add potato, cover, and steam until fork-tender, 20-25 minutes.
- Meanwhile, toss sliced fennel, onion, vinegar, and 1/4 tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30 minutes.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and 1/2 tsp. salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1-2 minutes. Push mixture to one side of skillet and add mushrooms in an even layer; season with salt. Cook, undisturbed, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more.
- Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and 1/4 tsp. salt in a small bowl.
- Divide potato halves between bowls and mash slightly with a fork. Top with yogurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar. Top with mint, fennel fronds (if using), and pepper.
GRILLED SPICED WHITE MUSHROOMS
This recipe is from Gourmet June 2005 : Written as stated. Chef Note: I have cooked these stove top by just quartering and adding ingredients to a saute pan. These are great mushrooms to jazz up that grilled Steak! Very easy too :) I used the (jar) ground spices and skipped roasting /grinding them and the flavor was still wonderful.(sometimes adding more butter if topping a steak) I have made this recipe so many ways- on outdoor grill, indoor grill, in saute pan, with portobello's...........Everyone always likes them- they have a nice little kick to them. Special equipment: a mortar & pestle or an electric coffee grinder (I skip this for ease :)
Provided by Chez Michelle
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.).
- While coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
- Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
- Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.
- Cooks' notes: •If you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.•If you aren't able to find medium mushrooms, you can use small ones but will need to grill them on a lightly oiled perforated grill sheet or slide them onto soaked wooden skewers to prevent them from falling through the grill rack.
LEBANESE SPICED MUSHROOMS
Make and share this Lebanese Spiced Mushrooms recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute mushrooms, cinnamon, cloves and coriander in oil until tender.
- Toss with remaining ingredients and serve.
Nutrition Facts : Calories 113.3, Fat 10.6, SaturatedFat 1.5, Sodium 5.7, Carbohydrate 4, Fiber 1.4, Sugar 1.9, Protein 2.8
SPICED MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a pot over medium-high heat. Add 1 pound sliced mixed mushrooms, season with salt and pepper and cook until tender, 7 minutes; push aside. Add 1 more tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon ground coriander and 1/2 teaspoon each ground cumin and allspice; cook, stirring, 30 seconds. Stir in the mushrooms. Sprinkle with the juice of 1/2 lemon and some chopped mint and parsley.
GRILLED RIB EYE WITH INDIAN-SPICED MUSHROOMS
Mushrooms spiked with the flavors of India add complexity and exoticism to beefy, well-marbled rib eye. They also go with virtually any other cut of steak.
Provided by Maggie Ruggiero
Time 30m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Prepare a gas grill for indirect-heat cooking over medium-high heat; see Grilling Procedure .
- Pat steaks dry and season each with 1/4 teaspoon each of salt and pepper. Oil grill rack, then sear steaks directly over heat, covered, turning once and moving to area over turned-off burner if flare-ups occur, until well browned, 3 to 5 minutes total. Move steaks to area over turned-off burners and grill, covered, 6 to 8 minutes more for medium-rare. Let rest on a cutting board while preparing mushrooms.
- Cook ginger, garlic, and spices in oil in a 10-inch heavy skillet over medium heat, stirring, 1 minute. Add tomato paste and 1/4 teaspoon salt and cook, stirring, until a shade darker, about 2 minutes. Add mushrooms and water and cook, uncovered, stirring occasionally, until mushrooms are tender and coated, 5 to 7 minutes. Remove from heat and stir in cilantro.
- Slice steaks across the grain and serve with mushrooms.
- grilled herbed potatoes
GRILLED RIB EYE WITH INDIAN-SPICED MUSHROOMS
Mushrooms spiked with the flavors of India add complexity and exoticism to beefy, well-marbled rib eye. They also go with virtually any other cut of steak.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Beef
Number Of Ingredients 11
Steps:
- Prepare a gas grill for indirect-heat cooking over medium-high heat.
- Pat steaks dry and season each with 1/4 teaspoon each of salt and pepper. Oil grill rack, then sear steaks directly over heat, covered, turning once and moving to area over turned-off burner if flare-ups occur, until well browned, 3 to 5 minutes total. Move steaks to area over turned-off burners and grill, covered, 6 to 8 minutes more for medium-rare. Let rest on a cutting board while preparing mushrooms.
- Cook ginger, garlic, and spices in oil in a 10-inch heavy skillet over medium heat, stirring, 1 minute. Add tomato paste and 1/4 teaspoon salt and cook, stirring, until a shade darker, about 2 minutes. Add mushrooms and water and cook, uncovered, stirring occasionally, until mushrooms are tender and coated, 5 to 7 minutes. Remove from heat and stir in cilantro.
- Slice steaks across the grain and serve with mushrooms.
SPICED MUSHROOMS
Dairy free, Low carbohydrate, Low fat, Low GI, Low sugar. These are great wrapped up in tortillas or chapatis with sour cream. From the food coach.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place mushrooms into a large ceramic, glass or plastic bowl.
- Combine two thirds of oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug.
- Pour mixture over mushrooms and toss well to coat mushrooms in mixture.
- Set aside to marinate for 15 minutes.
- Heat a wok over high heat until hot.
- Add remaining oil and mushrooms and stir-fry for 3-4 minutes or until golden and just tender.
- Serve hot.
Nutrition Facts : Calories 189.2, Fat 18.8, SaturatedFat 2.7, Sodium 6.4, Carbohydrate 4.7, Fiber 1.6, Sugar 1.6, Protein 3
CAJUN SPICED PORTOBELLA MUSHROOMS
Found at about.com, posting for safekeeping and for ZWT 9. These will be good as they are or dolled up for a vegetable "burger."
Provided by smellyvegetarian
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wide shallow dish, mix together all ingredients except olive oil and mushrooms.
- Lightly coat or brush both sides of the mushrooms, then dip in the spice mixture until thoroughly coated.
- Place mushrooms on the barbecue and grill on each side until done.
Nutrition Facts : Calories 182.6, Fat 14.6, SaturatedFat 2.1, Sodium 598.3, Carbohydrate 12.8, Fiber 4.1, Sugar 3, Protein 3.8
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