Best 9 Mushrooms In Lemon Juice Recipes

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Mushrooms in lemon juice is a delectable dish that offers a tantalizing blend of flavors and textures. This culinary creation combines the earthy, umami taste of mushrooms with the bright, tangy zest of lemon, resulting in a dish that is both satisfying and refreshing. Whether you prefer sautéed, grilled, or roasted mushrooms, this recipe guide will provide you with step-by-step instructions and expert tips to help you craft the perfect mushrooms in lemon juice dish that will impress your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON GARLIC MUSHROOMS



Lemon Garlic Mushrooms image

I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup lemon juice
3 tablespoons minced fresh parsley
2 tablespoons olive oil
3 garlic cloves, minced
Pepper to taste
1 pound large fresh mushrooms

Steps:

  • For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.

Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

SAUTéED MUSHROOMS WITH GARLIC AND LEMON JUICE



Sautéed Mushrooms With Garlic and Lemon Juice image

Simple and super yummy. Makes a wonderful side dish for just about anything, but especially nice with steak. A little different (and more interesting) than the standard way of sautéing mushrooms in just butter and garlic.

Provided by littleturtle

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 7

1/2 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons olive oil
1 tablespoon butter
2 teaspoons garlic paste
1 (8 ounce) package mushrooms, quartered

Steps:

  • Stir together lemon juice, soy sauce, and sugar; set aside.
  • In 12-inch nonstick skillet, heat butter, olive oil, and garlic over medium-high heat until butter melts.
  • Add mushrooms and sauté, stirring until golden brown and butter has been absorbed (5-10 minutes).
  • Add lemon mixture to mushrooms, stirring until sauce is absorbed.

Nutrition Facts : Calories 142.6, Fat 13.1, SaturatedFat 3.7, Cholesterol 10.2, Sodium 366.7, Carbohydrate 5, Fiber 0.8, Sugar 2.8, Protein 3.1

MUSHROOMS IN LEMON JUICE



Mushrooms in Lemon Juice image

This recipe comes from a forgotten French health magazine. Nothing could be simpler, but it is so very good...and almost no calories!

Provided by Mme M

Categories     Low Protein

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 4

5 large mushrooms
1 lemon
1/2 teaspoon salt
1/2 teaspoon oil

Steps:

  • Take out the base of the mushrooms, then lift off the peel from the underside. Take a small sharp knife, take a 1/4 to a 1/2 inch bit of mushroom peel, and slowly lift off the peel, moving towards the center of the dome of the mushroom. Continue until all of the peel is off all of the mushrooms.
  • Slice each mushroom into sliver thin slices, and put them in a wide, flattish bowl.
  • Juice the lemon, and pour the juice over the mushroom slices. Drizzle the small amount of oil over the slices. Sprinkle the salt over the mushrooms.
  • Make sure the mushroom slices don't stick together. You want lemon juice and salt on each slice. The oil helps adherence.
  • Refrigerate this mix for several hours. You will see that the mushrooms have given off some of their own juice. Toss the slices so that the lemon/mushroom juice is well distributed.
  • Check for desired salt content. Add more if desired.
  • Serve.

Nutrition Facts : Calories 22.3, Fat 1, SaturatedFat 0.1, Sodium 390.6, Carbohydrate 5.1, Fiber 2.1, Sugar 0.6, Protein 1.6

LEMON-PEPPER MUSHROOMS



Lemon-Pepper Mushrooms image

Buying pre-sliced fresh mushrooms instead of canned saves time-making this a super-quick fix for low calories and full flavor. Serve these mushrooms on their own as a side or on top of chicken, pork or fish.

Provided by Food Network Kitchen

Categories     condiment

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon unsalted butter or 1/2 tablespoon each unsalted butter and extra-virgin olive oil
20 ounces sliced white button mushrooms
1 tablespoon finely grated lemon zest
Kosher salt and freshly ground black pepper
1 1/2 tablespoons minced or snipped fresh chives

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add the mushrooms in an even layer and sprinkle with the lemon zest. Cook, undisturbed, until browned, about 2 minutes. Toss with 1/4 teaspoon salt and 3/4 teaspoon pepper and continue to cook until the mushrooms are tender but not mushy, 4 to 5 minutes. Add additional salt and pepper to taste. Transfer to a serving dish and sprinkle with the chives. Serve warm.

CREAMY LEMON-MUSHROOM PASTA



Creamy Lemon-Mushroom Pasta image

This is a lovely creamy, but light, pasta dish. The lemon flavor adds a wonderful bright note to the rich sauce and earthy mushrooms. This is a great meatless entrée or side pasta dish - or add some grilled salmon, shrimp, or chicken if you'd like!

Provided by Rebekah Rose Hills

Categories     Vegetarian Pasta Main Dishes

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package angel hair pasta
1 tablespoon olive oil
1 tablespoon butter
16 ounces sliced fresh mushrooms
salt and ground black pepper to taste
1 tablespoon minced garlic
1 cup heavy whipping cream
1 small lemon, zested and juiced
⅓ cup grated Parmesan cheese, or more to taste
1 tablespoon minced fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
  • Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
  • Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
  • Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
  • Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 39.6 g, Cholesterol 95 mg, Fat 32.2 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 17.2 g, Sodium 267.5 mg, Sugar 3 g

LEMON MUSHROOM CHICKEN



Lemon Mushroom Chicken image

There's a lot of flavor in this dish. The best part? It doesn't seem light at all! -Carrie Palmquist, Canova, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup plus 2 teaspoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/3 cup plus 3 tablespoons reduced-sodium chicken broth, divided
1/2 pound sliced fresh mushrooms
1 tablespoon lemon juice

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat. , In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender. , Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.

Nutrition Facts : Calories 213 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 368mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

SAUTEED MUSHROOMS WITH LEMON CREAM



Sauteed Mushrooms with Lemon Cream image

Categories     Milk/Cream     Citrus     Dairy     Mushroom     Side     Sauté     Christmas     Thanksgiving     Lemon     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter
4 pounds button mushrooms, halved vertically
1 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon ground nutmeg
2 cups whipping cream
Chopped fresh parsley

Steps:

  • Melt 1/4 cup butter in heavy large skillet over high heat. Add half of mushrooms and sauté until brown and beginning to release juices, about 10 minutes. Add 1/2 cup wine, 1 tablespoon lemon juice and 1/8 teaspoon nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes. Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 10 minutes. Season with salt and pepper. Transfer to bowl. Repeat cooking procedure with remaining butter, mushrooms, wine, lemon juice, nutmeg and cream. Transfer to bowl with first batch. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before continuing.)
  • Transfer mushrooms to bowl. Garnish with parsley and serve.

SIMPLY MARINATED MUSHROOMS



Simply Marinated Mushrooms image

Fresh mushrooms are marinated overnight in olive oil seasoned with lemon juice, thyme and garlic and served warm. Delicious served with crusty bread to sop up the juices!

Provided by sal

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 8h25m

Yield 6

Number Of Ingredients 10

1 cup water
1 ½ pounds fresh mushrooms, stems removed
¼ cup olive oil
1 teaspoon dried thyme
1 teaspoon salt
3 tablespoons fresh lemon juice
3 teaspoons minced garlic
½ teaspoon ground black pepper
3 tablespoons dried parsley
⅛ teaspoon onion powder

Steps:

  • In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
  • In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 7.2 g, Fat 9.5 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 393.5 mg, Sugar 2.3 g

LEMON NOODLES WITH MUSHROOMS



Lemon Noodles With Mushrooms image

Provided by Molly O'Neill

Categories     easy, quick, main course, side dish

Time 20m

Yield Four to six servings

Number Of Ingredients 12

2 quarts cold water
2 3/4 teaspoons kosher salt, plus more to taste
1/4 pound dry rice noodles (also called rice sticks)
3 tablespoons scallion oil
20 large shiitake mushrooms, stemmed and thinly sliced
3 cloves garlic, peeled and minced
1 teaspoon sugar
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1 teaspoon hot red-pepper sauce
1 teaspoon sesame oil
2 scallions, trimmed and thinly sliced

Steps:

  • Place the water and 2 teaspoons of salt in a large pot, cover and bring to a boil. Add the noodles and cook until al dente, about 3 minutes, stirring with chopsticks to break them up. Drain, rinse with cold water and drain well. Set aside.
  • Heat 2 tablespoons of scallion oil in a large pot over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Add 1 tablespoon of scallion oil, the garlic, 3/4 teaspoon of salt and the sugar. Cook, stirring, for 30 seconds. Add the lemon zest and noodles, lower the heat to medium and toss to mix well.
  • Add the lemon juice and pepper sauce and toss until well coated. Add the sesame oil and toss to coat. Remove from heat and toss in the scallions and additional salt, if needed. Place on a heated platter and serve immediately.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 921 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose fresh, firm mushrooms. Avoid any mushrooms that are bruised or slimy.
  • Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris.
  • Slice the mushrooms thinly. This will help them cook evenly.
  • Use a variety of mushrooms. This will add flavor and texture to your dish.
  • Don't overcrowd the pan. Otherwise, the mushrooms will not cook evenly.
  • Cook the mushrooms over medium heat. This will help them to brown without burning.
  • Add lemon juice to taste. Lemon juice will brighten the flavor of the mushrooms.
  • Serve the mushrooms immediately. They are best enjoyed fresh.

Conclusion:

Mushrooms in lemon juice is a simple but delicious dish that can be enjoyed as a side dish or main course. It is a great way to use up leftover mushrooms, and it is also a healthy and affordable meal. With its bright flavor, this classic dish is a great way to add some zing to your next meal and is sure to please even the most discerning palate.

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