Best 2 Roasted Mushroom Base Recipes
Are you craving a hearty and flavorful dish that will tantalize your taste buds? Look no further than the roasted mushroom base! This versatile foundation for a variety of culinary creations offers a rich and earthy taste that can elevate any meal. Whether you're a seasoned chef or just starting out in the kitchen, this comprehensive guide will lead you through the process of crafting the perfect roasted mushroom base. We'll explore different types of mushrooms, the ideal roasting techniques, and tips for incorporating them into your favorite recipes. Get ready to embark on a culinary journey that will transform your meals into unforgettable experiences!
Here are our top 2 tried and tested recipes!
ROASTED MUSHROOM BASE
At this year's Worlds of Health Flavors conference in Napa, Calif., Pam Smith, a culinary nutritionist, presented delicious recipes by the chef Clifford Pleau featuring a finely chopped roasted mushroom mix (chefs refer to it as simply "The Mix"), that she combined with beef for a delicious burger with half the meat, and with tuna for a wonderful tuna burger. Inspired, I made up a big batch of my own version of the mushroom base when I got home and had a lot of fun using it all week in adaptations of classic meat or fish dishes with the animal protein cut by half or more and replaced with the mushroom base. I recommend using pre-sliced mushrooms for this - then the mix goes very quickly. It is very easy to make and keeps well for several days in the refrigerator.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables
Time 45m
Yield 1 1/4 pounds or about 3 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
- In a large bowl, toss mushrooms with oil, salt and pepper. Spread in an even layer on baking sheets and bake in the middle and lower racks of the oven for 20 minutes, stirring every 5 minutes and switching pans top to bottom halfway through. The mushrooms should be tender and dry when done. Remove from heat and allow to cool.
- Grind in a grinder or pulse in a food processor fitted with steel blade until broken down into small pieces resembling ground meat. What works best in my food processor is to pulse about 10 times, scrape down the sides of the bowl and then pulse another five to 10 times. Taste and adjust seasoning.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 4 grams
SAMUEL'S ROASTED MUSHROOM BASE
This is the mushroom base that Scott Samuel, a chef instructor at the Culinary Institute of America in Napa, Calif., uses in conjunction with beef in his burgers. I have cut the amount of olive oil to 1/4 cup from 1/2. Some of America's biggest food service companies are committed to increasing vegetable consumption, but they don't want to lose their meat-loving customers, so they are figuring out ways to create dishes with less meat that are still appealing. You may face this challenge in your own family; you want everybody to cut down on meat consumption, but they love their burgers. Mr. Samuel has developed a savory roasted mushroom base that he mixes with hamburger meat for a delicious burger. It looked, smelled, acted and tasted like a burger (well, a very vegetal burger), and it had the added quality of being very moist. Everybody gave it high marks in a taste test, and I made a mental note to make the base at home and use it in burgers, meatballs and more.
Provided by Martha Rose Shulman
Categories easy
Time 30m
Yield 1 1/4 pounds (about 3 cups)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Line 2 baking sheets with parchment.
- In a large bowl mix together the olive oil, mushrooms, salt and pepper. Spread in an even layer on the baking sheets.
- Bake 1 sheet at a time on the middle rack of the preheated oven for 15 to 20 minutes, stirring every 5 minutes, until the mushrooms are tender. They will reduce considerably in volume. Remove from the heat and allow to cool. Process in a food processor fitted with the steel blade until chopped fine but still retaining some texture. Taste and adjust seasonings. Mix in mushroom powder if desired.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 559 milligrams, Sugar 4 grams
Tips
- Select the right mushrooms. Choose firm, fresh mushrooms with no signs of bruising or discoloration. The best types of mushrooms for roasting include cremini, shiitake, oyster, and portobello mushrooms.
- Clean the mushrooms properly. Gently wipe the mushrooms with a damp paper towel to remove any dirt or debris. Avoid rinsing the mushrooms under water, as this can make them soggy.
- Slice the mushrooms evenly. This will help them cook evenly. If you are using large mushrooms, such as portobello mushrooms, you can slice them into thick slices or quarters.
- Toss the mushrooms with oil and seasonings. This will help them to brown and caramelize in the oven. You can use olive oil, avocado oil, or melted butter. Season the mushrooms with salt, pepper, garlic powder, and any other desired herbs or spices.
- Roast the mushrooms at a high temperature. This will help them to caramelize and develop a crispy exterior. The ideal roasting temperature for mushrooms is 400 degrees Fahrenheit.
- Roast the mushrooms until they are tender and browned. The cooking time will vary depending on the type and size of the mushrooms. Smaller mushrooms, such as cremini mushrooms, will cook in about 15 minutes. Larger mushrooms, such as portobello mushrooms, may take up to 30 minutes.
Conclusion
Roasted mushrooms are a delicious and versatile side dish that can be enjoyed on their own or as an addition to other dishes. They are also a good source of nutrients, including antioxidants, fiber, and vitamins. By following the tips above, you can easily make roasted mushrooms at home that are sure to impress your family and friends.
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