This easy appetizer heaps a herby mushroom mixture on crisp, crunchy toasts. Try exotic mushrooms for a more woodsy flavour. A vegetable peeler guarantees thin cheese shavings.
Dried mushrooms add even more flavour to the fresh mushrooms in this creamy, delicious soup. Save the shiitake stems for the stockpot.
The hot mushroom dressing wilts the greens slightly for this unique salad, so make it right before serving. If using shiitake mushrooms, cut off the stems with scissors before slicing.
This recipe combines the common white or brown mushrooms with a generous addition of oyster mushrooms to make an exotic appetizer terrine. Serve in thin slices with crackers at a stand-up event or, for sit-down occasions, serve in thicker slices on lettuce with cherry tomatoes and a dollop of dressing from Fresh Shiitake Mushroom and Avocado Salad.
For the fresh mushrooms, you can use cremini, white button or shiitake mushroom caps.
Serve on flat dish with parsly sprinkled in between mushroom. This dish is very fast, and has been very successful.
The traditional Austrian pairing of mushrooms and pumpkin seed oil tastes even better on crispy crostini.
These tiny mushrooms soak up the flavour of the marinade and actually improve in taste and texture with a day's rest.
Guests find the rich mushroom flavour of these hors d'oeuvres irresistible.
Obermeier's mushroom soup is smooth, with its creaminess coming more from potatoes than from the splash of cream, and has a late, liberal addition of mushrooms that have been saut? to intensify their flavour and add texture to every spoonful. Shiitake caps are the most woodsy mushrooms available in produce sections.
