Best 5 Mushroom Trio Recipes

SENSATIONAL SIMMERED LEEK CABBAGE MUSHROOM TRIO

Steps:

• Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
• Cut leeks lengthwise in quarters, then into about 1/2-inch squares.
• Heat oil and butter in *large* heavy and wide saucepan or saute pan; add cleaned/cut leeks, cut cabbage, sliced mushrooms, salt, pepper, and stir over low heat for 5 minutes.
• Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until vegetables are tender.
• Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
• Taste and adjust seasoning, serve hot.
• Makes about 4-6 servings, depending on what you're using them for.

MUSHROOM TRIO

Steps:

• Coat a wok or large nonstick skillet with cooking spray; add in oil.
• Heat at med-high until hot.
• Add in mushrooms and garlic; stir-fry 4 minutes.
• Add in wine, cover and cook 2 minutes.
• Uncover and cook 2 minutes or until liquid evaporates.
• Sprinkle mixture with thyme, salt, and pepper; toss well; serve immediately.

THREE MUSHROOM SAUTE

Steps:

• In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 to 3 minutes, or until softened. Add the mushrooms and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes. Add the garlic and toss 1 minute. Add the wine and reduce by half. Add the broth and tomato paste and simmer 3 minutes, stirring. Add the cream and simmer until lightly thickened. Stir in the herbs. Serve the saute over baked or grilled polenta or as a sauce for pasta.

VEGETABLE TRIO

Steps:

• In a large skillet, cook and stir the carrots, green beans, mushrooms, salt and thyme in butter over medium-heat for 15 minutes or until beans are crisp-tender.

TRIO OF MUSHROOM SOUP (CREAM OF MUSHROOM SOUP)

Steps:

• Heat 1/4 cup butter and oil in a large pot over medium heat until butter melts, 1 to 2 minutes. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and stir until tender, 5 to 7 minutes.
• Stir chicken broth, potato, thyme, and oregano into the pot. Bring to a boil; let soup simmer until potato is tender, 15 to 20 minutes.
• Remove soup from heat and puree with an immersion blender until smooth.
• Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.