Mediterranean Mushroom Recipes on Video from all over the Mediterranean basin
Mediterranean Mushroom Recipes on Video Mushrooms are good for you and are full of vitamin D We have soups tapas stuffed ones roasted all videos have recipes and are worth a try impress your friends and family Selection of Mushroom Cook Books
Mediterranean Stuffed Mushrooms
Crimini mushrooms are stuffed with Mediterranean flavors and heart-healthy oats.
This appetizer is as easy as it is impressive.
1 Tbsp olive oil (15 ml) 1/2 small red onion, finely diced 1 clove garlic, finely chopped 3 big handfuls baby spinach, chopped 1/4 cup oil-packed sun-dried tomatoes, finely chopped (60 ml)
1/4 cup pine nuts, lightly toasted (60 ml) 1/2 tsp dried oregano (2.5 ml) 1 Tbsp balsamic vinegar (15 ml) 1/2 tsp salt (2.5 ml) pinch freshly ground black pepper 1/2 cup quick oats (125 ml)
1/2 cup grated or shredded parmesan cheese (125 ml) 1/4 cup flat-leaf parsley, finely chopped (optional) (60ml) 16 med-large crimini or white mushrooms (1 – 2” in diameter)
Mediterranean Mushroom Recipes on Video Roasted Garlic Mushrooms
Fabulous as an appetizer or side dish!
20 to 25 medium size button mushrooms 1/2 cup of butter (1 stick) 3 or 4 cloves of garlic very finely minced 2 TBS of fresh thyme finely minced ( if you’re using dried thyme only use 1 TBS) 2 TBS of lemon juice 1/4 tsp of pepper 1/4 tsp of salt
1/4 cup or less of Panko crumbs or regular breadcrumbs Clean your mushrooms.
Cut the stems of the mushrooms so that they’re level to the caps. Place them in an oven proof dish. You can even use a pie plate or any shallow oven proof dish that you have.
Drizzle the butter mix over the top of the mushrooms. Sprinkle the Panko (or breadcrumbs) over the mushrooms.
Bake at 400 or 425 for 10 to 15 minutes. If you like you can also broil them towards the end of the cooking time to brown the topping even more.
Just be sure to watch them so they don’t burn! Enjoy ♥
Recipe Spanish Mushrooms Tapas-Style
Recipe – Spanish Mushrooms Tapas-Style
●3 tablespoons extra virgin Spanish olive oil
●1/2 lb medium mushroom , stemmed, quartered (I used standard brown mushrooms)
●4 garlic cloves , peeled and thinly sliced
●2 teaspoons fresh lemon juice
●2 tablespoons dry Spanish sherry wine (NOT cooking sherry!)
●1/4 cup chicken broth or 1/4 cup vegetable broth
●1/2 teaspoon Spanish smoked paprika
●1/4 teaspoon crushed red pepper flakes
●salt , to taste
●fresh ground black pepper , to taste
●1 tablespoon fresh Italian parsley (flat leaf)
●2 lemon slices
Mushrooms Soup / حساء الفطر – CookingWithAlia
Today we are making a creamy mushroom soup. so earthy, so creamy, so yummy. Bon appetit!
600 grams (1.5 pound) mushrooms 1 potato, peeled and cut into cubes 1 onion, finely chopped 2 tablespoons olive oil 2 tablespoons butter 1 teaspoon fresh thyme 1/2 teaspoon salt, to taste 1/2 teaspoon pepper, to taste
A pinch of grated nutmeg 1 liter water
1- In a large saucepan over medium heat, heat the olive oil and butter until melted, then add the onions, salt and pepper and cook for 3 minutes.
2- Add the mushrooms and cook for 5 minutes, stirring regularly with a wooden spoon.
3- Add the potatoes, thyme, and nutmeg and continue cooking for 5 minutes until the mushrooms are golden.
4- Cover with water and cook for 15 minutes until the potatoes and mushrooms are tender.
5- Drain the vegetables and keep the cooking water, place them in a bowl, and using a blender, mix until you have a smooth texture.
6- Add the cooking water little at the time while mixing until you reach the desired consistency.
7- Put back in the saucepan, bring to a boil for 2 minutes and serve immediately.
Fast and Easy 5 minutes Mushroom / Mushroom Tapas Recipes
Mushroom 1/2 cup tomato 1 pc onion 2 cloves garlic 1/4 cup red wine 1/8 teaspoon salt 1/8 teaspoon black pepper 1/4 teaspoon dried thyme 1/2 teaspoon dried oregano 1 tablespoon fresh basil Extra virgin olive oil
Rabo de Toro or oxtail stew is a proper winter warmer It’s based on Rabo de Toro, a popular winter dish in Madrid and the colder parts of Spain.
It takes a long time for the collagen in the tail to break down, so it’s ideal to cook in a slow cooker or crockpot.
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