Best 3 Fairy Mushrooms Recipes
FAIRY-TALE MUSHROOMS
Looking for an eye-catching appetizer to dress up a dinner party or fun fall gathering? They don't come much cuter than the fanciful hard-cooked egg "toadstools" pictured here. Capped with cherry tomatoes, these tasty morsels always delight family and friends, says creator Sue Cravatta of Elmwood Park, Illinois. "They couldn't be easier to make, and my kids get the biggest kick out of them. They gobble the toadstools up-and even eat the spinach 'grass' I display them on," she relates. You could also add a trail of whimsical raisin "ants" around the base for extra nutrition and fun!
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cut tomatoes in half widthwise; scoop out and discard pulp. Invert onto paper towels to drain. Carefully push each tomato half onto the narrow end of an egg. , Cut a small hole in the corner of a small plastic bag; fill with mayonnaise. Pipe dots onto tomato tops. Place on a spinach-lined serving plate.
Nutrition Facts : Calories 231 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 215mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
FAIRY MUSHROOMS
My husband just loves these, they are so expensive to buy from the supermarket so I now make my own. (when he's been a good boy!!)
Provided by Evie3234
Categories Candy
Time 15m
Yield 24 mushrooms
Number Of Ingredients 4
Steps:
- Melt the chocolate melts in microwave.
- Cut the fruit sticks in half and poke each one in to a marshmallow.
- Dip each marshmallow in to the melted chocolate (leaving the underside uncovered) and then roll in the coconut.
- Allow to set on a sheet of tin foil.
Nutrition Facts : Calories 67, Fat 2.6, SaturatedFat 1.4, Cholesterol 1.6, Sodium 15.1, Carbohydrate 10.6, Fiber 0.3, Sugar 8.3, Protein 0.7
FARRO WITH WILD MUSHROOMS
We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
- Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes.
- Stir onion into mushrooms; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
- Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more.
- Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.8 g, Cholesterol 8.6 mg, Fat 8.2 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 400.9 mg, Sugar 1.8 g
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