STOP making these mistakes and cook mushrooms like a CHEF! #shorts #mushroom
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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If you want to learn how to cook mushrooms like a chef, or don’t know how to cook them properly, you’re not alone! Most people I see, struggle when making mushrooms and I notice the same mistakes being made constantly. I see people salting in the beginning, or washing them first, and adding ingredients in the totally wrong order. Mushrooms consist of 80-90% water and will do all the work FOR YOU in a DRY pan if you let them (let your food speak to you). No oil, butter, or salt is even needed until the very last step.
Cooking mushrooms in a dry pan will give you the most beautiful outcome (in my opinion), texture, and color as well. The mushrooms go through a process of getting color at first, releasing all of their water, followed by the water evaporating completely and getting golden again. At the end we finish them off with butter, salt, and aromatics of choice for the perfect bite! If you’ve been struggling with making mushrooms, let me know below and if I helped you in any way please share this method.
INGREDIENTS
½ lb sliced cremini mushrooms, or any (300 grams)
1 tablespoon salted or unsalted butter
sprinkle of salt at the end if using unsalted butter
aromatics like thyme
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for MUSHROOMS in the search tab on the website and it will pop right up
themodernnonna.com
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#TheModernNonna #RecipeShare #Mushrooms #HowToCookMushrooms #MushroomCookingTips
Stuffed Portobello Mushrooms- Bacon, Onions, Spinach and Cheese
We used 4 large portobello’s for this recipe with easy ingredients and should come together pretty quickly.
Although we used pancetta and gruyere, you can easily substitute bacon and any other type of cheese if you wish.
The beauty of this recipe is that you can easily make it vegetarian or vegan based on the ingredients you want to use. The steps will not change.
To prep your mushrooms-
Remove the stem with a paring knife. Place the knife in the center and rotate the mushroom. Be careful as the mushroom may crack with too much pressure.
Save the stem for the filling.
If you desire, trim the edges of the mushroom with the knife. You may remove the gills to get more internal area for stuffing.
Chop the stems and edges and set aside for the filling.
Brush inside of mushrooms with olive oil.
Our recipe-
Ingredients:
4 each- large portobello mushrooms (cleaned and trimmed)
12 oz- pancetta
8 oz- gruyere cheese (grated)
1 each- large white onion
3 cup- baby spinach (compacted)
Olive oil
Salt
Pepper
Method:
Render bacon over medium heat, add onions and mushroom pieces and sauté until bacon is cooked and onions are soft.
Season with salt and pepper.
Add the spinach right at the end and turn off the heat. You only want to slightly wilt the spinach as the will continue to cook in the oven.
Remove the mixture and cool slightly. Add 1/2 of the cheese and mix together.
Scoop the mixture into the mushrooms, you can heap above the tops.
Place in a 325 degree oven (covered) for about 25 minutes, based on your oven, you may need additional time. Cook until the mushrooms begin to turn dark brown and are sweating.
Remove the mushrooms, top with the rest of the cheese and broil until bubbly and browned.
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Healthy creamy mushroom pasta (no cream!)
There are days when you just want creamy, carby, comfort food but alas! Need to watch the calories because you're responsible and keeping track to make sure you don't go over your daily intake. Hear me out - it's possible to have it all.
This super yum creamy mushroom pasta recipe has all the creaminess that you love WITHOUT any cream added!
Full printable recipe:
More healthy recipes:
STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas
Stuffed mushrooms are always a party favorite, especially during the holidays! Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I'd say!
Unlike most stuffed mushroom recipes, this one is gluten-free, as I've swapped panko breadcrumbs for chopped pecans. And I think it really elevates the flavor! It's truly an appetizer both vegetarian and non-vegetarians will love. And perfect for both Thanksgiving and Christmas. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever!
???? Printable Stuffed Mushrooms Recipe:
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► PRODUCTS MENTIONED:
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► TIMESTAMPS:
00:00 Intro
00:27 Preheat oven and grease pan
00:42 Remove the stems from the mushrooms and chop them up
01:47 Dice the onion and peel the garlic
02:22 Saute the chopped mushroom, onion, and garlic
03:25 Grate the parmesan cheese
03:41 Chop the pecans and parsley
04:46 Mix the filling together and stuff the mushrooms, then bake
06:14 Plate the stuffed mushrooms and sprinkle with parsley
06:49 Taste test
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Creamy Mushroom Sauce Pasta ????
Creamy Mushroom Sauce Pasta ???? Subscribe to AlphaFoodie or check my blog for more delicious pasta recipes:
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About me:
Hi
I’m Samira, I will share fun food ideas, recipes and easy DIYs! Recipes will mostly be healthy, colourful, quick and easy with clean yummy treats that would make home cooking so much more fun. Let me know in the comments below what kind of recipes/videos you would like to see on this platform.
Thank you for watching!
-Samira
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Easiest and only mushroom recipe you need #mushrooms #cooking #vegan #vegetables