Best 14 Mushroom Medley Recipes

GREEN BEAN AND MUSHROOM MEDLEY

Steps:

• Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

ASPARAGUS AND MUSHROOM RICE MEDLEY

Steps:

• Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender. , In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.

SQUASH AND MUSHROOM MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

CELERY MUSHROOM RICE MEDLEY

Steps:

• In a large skillet, saute onion, celery, mushrooms and green pepper in butter until tender, about 8 minutes. Stir in rice, salt, sage and pepper; reduce heat to low. Cook and stir 3-4 minutes longer or until heated through.

BROCCOLI-MUSHROOM MEDLEY

Steps:

• Steam broccoli for 1-2 minutes or until crisp-tender. Rinse in cold water and set aside. In a bowl, combine lemon juice, salt if desired, sugar, cornstarch and nutmeg; set aside. , In a large skillet or wok over high heat, stir-fry mushrooms, onion and garlic in oil for 3 minutes. Add broccoli and lemon juice mixture; stir-fry for 1-2 minutes. Stir immediately.

MUSHROOM BROCCOLI MEDLEY

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute mushrooms and onions in the drippings for 2-3 minutes or until tender. Add broth, salt if desired and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes., Meanwhile, in a saucepan, bring broccoli and 1 in. of water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain. Add broccoli and bacon to mushroom mixture; toss to coat.

MUSHROOM RICE MEDLEY

Steps:

• In a large saucepan, combine the water, brown rice, wild rice, bouillon and oregano. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Stir in rice and bacon; heat through. Season with salt if desired.

GREEN BEAN AND MUSHROOM MEDLEY

Steps:

• Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes.
• Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

TRIPLE MUSHROOM AND CARROT MEDLEY

Steps:

• In a wok over high heat, heat the oil. Add the mushrooms and saute for 4 minutes. Add the carrots and saute for 3 minutes.
• Add soy sauce, sherry, honey, and vegetable broth to the wok. Cover and steam for 2 minutes. Garnish with green onions.

MUSHROOM MEDLEY

Steps:

• Add oil to large nonstick frying pan or skillet over high heat. Add mushrooms and red pepper and saute for about 5 minutes, stirring occasionally.
• Stir in garlic and green onions. Continue to cook and stir for a couple of minutes longer.
• Add salt and pepper to taste.
• Nutritional Information: Per serving: 54 calories, 2 g protein, 5 g carbohydrate, 3.5 g fat, 0.3 g saturated fat, 1.5 g fiber, 4 mg sodium (not including added salt). Calories from fat: 58%.

MUSHROOM MEDLEY WITH SPINACH, GINGER AND SOY

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, ginger and garlic and sauté 1 minute. Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes. Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce. Season to taste with salt and pepper. Transfer to bowl. Serve, passing lemon wedges to squeeze over.

CARROT MUSHROOM MEDLEY

Steps:

• In a large skillet, saute vegetables and seasonings in butter for 8-10 minutes or until vegetables are crisp-tender. Serve immediately.

POTATO, MUSHROOM & TOMATO MEDLEY

Steps:

• First, take a large sheet of heavy duty aluminum foil, fold in have and spray top layer with "Pam" or other non-stick cooking spray. Wash potatoes (as many as required for the number of people to be served) with a vegetable brush and cut into cubes. Place potato pieces on foil. Wash and cut tomatoes into cubes and place on potatoes. Slice button mushrooms and place on mixture. Sprinkle chopped (or dehydrated) onions over potato mixture. Add pepper to taste (salt also if prefered). Sprinkle bacon bits and parsley over top (parmesan cheese can be added if prefered). Sprinkle with olive oil (this will prevent burning). Fold foil and ensure that packet is wrapped tightly to avoid the oil from leaking. (Additional packets may be required depending on the number of people to be served). Place on hot bbq grill (medium) for approx. 12 minutes. Turn and reduce heat to low and cook while grilling meat, chicken, etc.

MUSHROOM GREEN BEAN MEDLEY

Steps:

• In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1-2 tablespoons drippings. In the drippings, saute green beans and mushrooms until beans are tender and heated through. Stir in chili sauce and bacon mixture.