Mushrooms

General Tips

• Never soak mushrooms, because they will absorb the water; rather, brush dirt off or remove with damp paper towels, then trim the end of the stem; if using large varieties of mushrooms, slice them into manageable pieces
• Mushrooms are a classic stir-fry ingredient; if stir-frying, remember that they produce a lot of liquid when cooked, so be patient and keep cooking until all liquid evaporates
  

Recipe Tips & Hints

• Serve delicious mushrooms raw on a vegetable platter with various Renée’s Gourmet Dressings & Dips, or slice and throw them into a salad
• For a quick and tasty appetizer, stuff chilies or bell peppers with minced sautéed onion, mushrooms, spinach, grated mozzarella, bread crumbs, seasonings and Renée’s Gourmet Greek Feta Dressing & Dip, then bake to melt cheese and serve hot
• Throw assorted chopped mushrooms into a Chunky Southwestern Vegetarian Chili with onions, garlic, zucchini, tomatoes, chicken broth, chili peppers, beans, corn niblets and Renée’s Gourmet Chili Tequila Lime Sizzlin’ Sauce
• Make an Exotic Mushroom Medley by placing several varieties of grilled mushrooms over salad greens, topping with Renée’s Gourmet Naturally Light Spring Herb Italian Dressing/Marinade or Ravin’ Raspberry Vinaigrette and garnishing with grated cheddar and black pepper to taste
• Make Extreme Cheese Frittata Squares with sautéed mushrooms and shallots, eggs beaten with Renée’s Gourmet Extreme Cheese Caesar Dressing & Dip, and Prosciutto and chives to tie around each square
• Make Four Mushroom Caesar Pasta with egg noodles, sautéed onions & different varieties of mushrooms, parsley, Renée’s Gourmet Caesar Light Dressing & Dip, thyme and grated parmesan
• Throw raw/cooked sliced or chopped mushrooms into any wrap with a Renée’s Gourmet Dressing & Dip
• Grill mushrooms and add to any grilled vegetable dish; they are especially delicious in a Polenta Grilled Vegetable and Goat Cheese Tower with Renée’s Gourmet Pantry Savoury Balsamic Dressing (look for recipe in our database)
• Stuff mushroom caps with Renée’s Gourmet Greek Feta or Mighty Caesar Dressing & Dip and breadcrumbs, then broil and serve alongside other appetizers
• Add sliced mushrooms to Oriental salads with Renée’s Gourmet Sesame Ginger Teriyaki Sizzlin’ Sauce
• Pair sliced raw mushrooms with Renée’s Gourmet Poppy Seed Dressing & Dip in a Spinach, Mandarin And Mushroom Salad (recipe available in our database)
• Mushrooms are a standard ingredient in stir-fries, along with other stir-fry vegetables, any protein or tofu and any Renée’s Gourmet Asian-Style Sizzlin’ Sauce
• For an easy appetizer, marinate mushrooms for 2 hours in Renée’s Gourmet Naturally Light Spring Herb Italian Dressing and serve with toothpicks and toasted pita bread chips
• Make a vegetarian Olympic Portobello Burger with Renée’s Gourmet Greek Feta Dressing & Dip (look for this great recipe in our recipe database)
• Wow your guests with Portobello Delights With Extreme Cheese Mashed Potatoes: bake Portobello mushroom caps until tender, mix boiled potatoes with Renée’s Gourmet Extreme Cheese Caesar Dressing & Dip and salt & pepper, fill each mushroom cap with mashed potato mixture, brush with olive oil, broil until golden and top with additional Extreme Cheese Caesar Dressing
• Heat fresh mushrooms and sliced Spanish onions with Renée’s Gourmet Caesar Light Dressing & Dip, and serve alongside grilled chicken or steak
• Serve sautéed mushrooms with a creamy Renée’s Gourmet Dressing & Dip and fresh herbs over toast
• Always serve Cremini mushrooms cooked to bring out their delicious flavour; add them to soups, stews and casseroles
• Eat Enoki mushrooms raw in salads or sandwiches, or very briefly cooked (do not submit to prolonged heat)
• Use hen-of-the-woods mushrooms in sautés, stir-fries and soups; add them to soups or stews during the last 30 minutes of cooking
• Use morel mushrooms in sauces, creams and stocks
• Serve oyster mushrooms in soups, creamed or lightly sautéed, or on pasta or Polenta
• Grill or slowly braise porcini mushrooms, with or without stems
• Remove stems from Portobello mushrooms and use in stocks; then grill the caps and serve along with other grilled veggies or on the side of grilled meats
• Serve shiitake mushrooms braised or sautéed, and bring out their full flavour by not overcooking
• Top any pizza with sliced button or other mushrooms
• Cook some mushrooms and other vegetables alongside any roast
• Throw chopped mushrooms into soups, stews, ragouts, sauces, lasagnas and omelettes
• Cook mushrooms with rice or onions for a quick and delicious side dish
• Enhance the flavour of any cooked mushroom by adding some salt, sugar and soy sauce
  
  

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