Mushroom Recipes

Mushrooms are a food with many advantages and properties; they differ from other plants because they lack chlorophyll and are characterized mainly by its large contribution of plant proteins of high biological value. They possess considerable proportions of minerals like phosphorus, iron and potassium, are low in sodium and are an excellent source of trace elements such as chlorine, sulfur, boron, manganese and zinc.

In vegetarian diets, mushrooms are a favorite food because they serve as a substitute for traditional dishes made with meat, beating its values for health because they contain no saturated fats or toxins or harmful additives like meat, which also lacks fiber. Mushrooms are rich in water and fiber, which helps neutralize the acidity of the blood.

Although mushrooms can be found mainly in the autumn, we can also find them at any time of year.

Mushroom with Parsley

Ingredients

• 400 grams of oyster mushrooms
• 2 cloves of garlic
• 2 dl of beer
• 1 medium tomato
• Oil
• Salt
• One and half cup of finely chopped parsley

Procedure

1. Fry the mushrooms with a little oil and garlic cloves rolled.
2. When the garlic is golden brown, add the tomato pieces, stir, add the beer to cooking and add salt. Let cook covered. Serve and sprinkle with parsley.

Mushroom bread

Ingredients

• 8 cups of mushrooms
• 1 cup of dry buttermilk or cream
• 5 cloves of garlic, minced
• Oil
• Loaf of Bread
• Grated cheese to taste

Procedure

1. Put a few cloves of garlic to brown. When golden, add the mushrooms and when they released all the liquid, add the cream and let it consume a little.
2. Let's toast some slices of bread, and when, put over some of the mixture of mushrooms, put cheese on top and grill.

Mushrooms with Tomato

Ingredients

• 500 grams of mushrooms
• 4 tablespoons of olive oil
• 2 cloves of garlic
• 2 tablespoons of parsley
• 200 grams of cream
• 1 pinch of ground black pepper
• 1 teaspoon of salt
• 3 cups of tomato sauce

Procedure

1. Clean mushrooms, remove stems and cut into strips. In a casserole, fry the garlic, when it begins to change color, add the mushrooms and salt. Sauté the garlic and let cook until all the liquid get absorbed.
2. Add the cream, tomato and parsley and simmer until the sauce begins to thicken. Sprinkle black pepper and serve immediately.

Mushroom Soup

Ingredients

• 400 g. of fresh mushrooms
• 2 spring onions
• 6 garlic
• 3 ripetomatoes
• 1 carrot
• 3 quarts of vegetable stock
• 1 sprig of thyme
• Olive oil and salt

For the sauce

• 20 g. of toasted almonds
• 1 clove of garlic

Procedure

1. Fry the chopped onions until translucent, then add the carrot cut into small dices and when it’s soft, incorporate the sliced garlic and chopped tomatoes without skin and seeds.
2. When the sauce has absorbed the water, add the mushrooms cut into thin slices, leaving to simmer and cook, stirring occasionally.
3. When the mushrooms are tender, pour the vegetable broth and cover the pot to continue simmering until we see a thick soup.

Mushrooms with Garlic

Ingredients

• 1 kilo of mushrooms
• 3 cloves of garlic
• 1 sprig of parsley
• 4 tablespoons of olive oil

Preparation

1. If necessary, clean the mushrooms with a cloth, trying to avoid dipping in water and cut into slices. Chop garlic and parsley.
2. Put oil in large skillet, sauté the garlic for a few minutes and lay the mushrooms. Put in low heat and stir occasionally.
3. When cooked (about 20 minutes), season, add the parsley, stir once more and serve.

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