Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 Tried this - LOVE IT. Simple to make. I had it with mashed potatoes and basically used it as a gravy - WONDERFUL~ Vegetarian Tapas Mushrooms INGREDIENTS: 3 tbsp olive oil 3 cloves garlic, minced 1/2 pound mushrooms, stems removed 2 tsp lemon juice 2 tbsp dry sherry wine 1/4 cup vegetable or mushroom broth 1/2 tsp paprika 1/2 tsp red pepper flakes salt and pepper to taste 2 tbsp fresh parsley, chopped PREPARATION: Sautee the garlic in olive oil for just one minute. Add the mushrooms and cook for another minute or two. Add the remaining ingredients, except the parsley, stirring well to combine and coat the mushrooms. Allow to cook for just another 2 minutes, until mushrooms are just barely soft. Sprinkle with parsley and serve hot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 This recipe calls for vegetable or mushroom broth. How does broth differ from stock (possibly made with a cube) or are the terms interchangable? Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 Tried this one - and thanks for it! Reminded me of wonderful tapas mushrooms we used to have at this wonderful place in Sydney! Not using oil, I have a problem with recipes that really require a good olive oil (such a pity!), but . . . I removed the stems from the mushrooms, as you said, but left the (large) caps whole (which I assume you didn't since you say you used it for 'gravy') and popped them into a skillet which has a little veg stock and a Tbsp or less of low-sodium soy in it (pity about the evoo!) and into which I had stirred the lemon juice, paprika and chilies (I'd have used sherry too, but was mysteriously out of it *waaaahhhhh*). I turned the mushrooms around in this until well coated, as you said, reduced the heat and popped the lid on for a very short time to soften them a bit with half the parsley, then garnished them with the rest. (I used a little more 'heat' via paprika and chilies, and nearly double the garlic but that's just me.) My dh was sold on them - gotta get more mushrooms tomorrow Thanks so much for reviving that taste memory for us both! Really really appreciated. Extra hugs. Love and hugs, Pat This is very simple and easy. , " Pineapple " <cluttjohann wrote: > > Tried this - LOVE IT. Simple to make. I had it with mashed potatoes > and basically used it as a gravy - WONDERFUL~ > > Vegetarian Tapas Mushrooms > INGREDIENTS: > 3 tbsp olive oil > 3 cloves garlic, minced > 1/2 pound mushrooms, stems removed > 2 tsp lemon juice > 2 tbsp dry sherry wine > 1/4 cup vegetable or mushroom broth > 1/2 tsp paprika > 1/2 tsp red pepper flakes > salt and pepper to taste > 2 tbsp fresh parsley, chopped > PREPARATION: > Sautee the garlic in olive oil for just one minute. Add the mushrooms > and cook for another minute or two. > Add the remaining ingredients, except the parsley, stirring well to > combine and coat the mushrooms. Allow to cook for just another 2 > minutes, until mushrooms are just barely soft. > Sprinkle with parsley and serve hot. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 When I made again, I added more garlic, spices. I still used sliced mushrooms - mostly because I had gotten them on sale already sliced. This time used them as a main dish. This is soooooooo easy and soooooo good. And, as you noted, very adaptable to taste and use. , " Pat " <drpatsant wrote: > > Tried this one - and thanks for it! Reminded me of wonderful tapas mushrooms we used > to have at this wonderful place in Sydney! > > Not using oil, I have a problem with recipes that really require a good olive oil (such a > pity!), but . . . > > I removed the stems from the mushrooms, as you said, but left the (large) caps whole > (which I assume you didn't since you say you used it for 'gravy') and popped them into a > skillet which has a little veg stock and a Tbsp or less of low- sodium soy in it (pity about > the evoo!) and into which I had stirred the lemon juice, paprika and chilies (I'd have used > sherry too, but was mysteriously out of it *waaaahhhhh*). I turned the mushrooms around > in this until well coated, as you said, reduced the heat and popped the lid on for a very > short time to soften them a bit with half the parsley, then garnished them with the rest. > (I used a little more 'heat' via paprika and chilies, and nearly double the garlic but that's > just me.) > > My dh was sold on them - gotta get more mushrooms tomorrow Thanks so much for > reviving that taste memory for us both! Really really appreciated. Extra hugs. > > Love and hugs, Pat > > This is very simple and easy. > > , " Pineapple " <cluttjohann@> wrote: > > > > Tried this - LOVE IT. Simple to make. I had it with mashed potatoes > > and basically used it as a gravy - WONDERFUL~ > > > > Vegetarian Tapas Mushrooms > > INGREDIENTS: > > 3 tbsp olive oil > > 3 cloves garlic, minced > > 1/2 pound mushrooms, stems removed > > 2 tsp lemon juice > > 2 tbsp dry sherry wine > > 1/4 cup vegetable or mushroom broth > > 1/2 tsp paprika > > 1/2 tsp red pepper flakes > > salt and pepper to taste > > 2 tbsp fresh parsley, chopped > > PREPARATION: > > Sautee the garlic in olive oil for just one minute. Add the mushrooms > > and cook for another minute or two. > > Add the remaining ingredients, except the parsley, stirring well to > > combine and coat the mushrooms. Allow to cook for just another 2 > > minutes, until mushrooms are just barely soft. > > Sprinkle with parsley and serve hot. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 > When I made again, I added more garlic, spices. I still used sliced > mushrooms - mostly because I had gotten them on sale already > sliced. This time used them as a main dish. This is soooooooo easy > and soooooo good. And, as you noted, very adaptable to taste and use. Oh yes, we're having them again - soooo easy. And so good. (must get some sherry LOL) We had them as an appetizer course - but they'd be good as a main or a side dish too. Thanks again. Huge hugs, Pat Quote Link to comment Share on other sites More sharing options...
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