Greek Mushrooms
Salty and Sweet Mushrooms Recipe served as an appetizer or salad
Simple and easy sautéed Mushrooms
Ingredients 6-8 portions Ingredientes 6-8 porciones
3 chopped celery stalks 3 tallos apio picado finito
1 chopped red pepper 1 pimento rojo picado finito
1/2 cup chopped cilantro 1/2 taza cilantro picado
1/2 cup chopped parsley 1/2 taza perejil picado
salt and pepper Sal y pimienta
650 gr small mushrooms 650gr champiñones pequeños
or sliced mushrooms o champiñones cortados
2 spoons garlic powder 2 cucharas de polvo de ajo
1/4 cup chopped white onion 1/4 taza cebolla blanca picada
1/2 cup olive oil 1/2 taza aceite oliva
1/2 cup ketchup 1/2 taza salsa de tomate
2 spoons white vinegar 2 cucharas vinagre blanco
and...Lots of love y...Mucho amor!
Greek-Style Stuffed Mushrooms
Full recipe available at
You can make these Greek-style stuffed mushrooms anytime you want a delicious and calorie-free dinner. If you want to make them for your next party, cook in big batches because they'll disappear from the table pretty quick! The secret? A delicious stuffing made with broccoli, feta cheese, garlic, and oregano inside the mushrooms.
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Greek Style Mushrooms with Haloumi
STOP making these mistakes and cook mushrooms like a CHEF! #shorts #mushroom
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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If you want to learn how to cook mushrooms like a chef, or don’t know how to cook them properly, you’re not alone! Most people I see, struggle when making mushrooms and I notice the same mistakes being made constantly. I see people salting in the beginning, or washing them first, and adding ingredients in the totally wrong order. Mushrooms consist of 80-90% water and will do all the work FOR YOU in a DRY pan if you let them (let your food speak to you). No oil, butter, or salt is even needed until the very last step.
Cooking mushrooms in a dry pan will give you the most beautiful outcome (in my opinion), texture, and color as well. The mushrooms go through a process of getting color at first, releasing all of their water, followed by the water evaporating completely and getting golden again. At the end we finish them off with butter, salt, and aromatics of choice for the perfect bite! If you’ve been struggling with making mushrooms, let me know below and if I helped you in any way please share this method.
INGREDIENTS
½ lb sliced cremini mushrooms, or any (300 grams)
1 tablespoon salted or unsalted butter
sprinkle of salt at the end if using unsalted butter
aromatics like thyme
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for MUSHROOMS in the search tab on the website and it will pop right up
themodernnonna.com
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#TheModernNonna #RecipeShare #Mushrooms #HowToCookMushrooms #MushroomCookingTips
Garlic Mushrooms Recipe
Garlic mushrooms – this perfect side dish consists of sautéed mushrooms in garlic butter sauce. This recipe takes only 20 minutes to make and result is amazing; creamy, flavorful and garlicy side dish that you can serve with your favorite main dish.
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Full written recipe + tips:
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Ingredients:
1 lb (450g) Mushrooms
1 tablespoon Olive oil
4 tablespoons Butter
4-5 Garlic cloves, crushed
1 small Onion, chopped
3 tablespoons White wine *read notes
Salt to taste
Pepper to taste
2 tablespoons Parsley
Directions:
1. In a large pan, heat oil and 3 tablespoons of butter. When the butter is melted add chopped onion and sauté for 3-4 minutes.
2. Add mushrooms and cook until golden and crisp, about 10 minutes.
3. Pour in wine, and cook until reduced and alcohol has evaporated, about 3 minutes.
4. Add garlic and cook until, stirring, for about 3-4 minutes.
5. Season with salt and pepper to taste.
6. Turn the heat off, add 1 tablespoon of butter and stir in parsley.
7. Serve!
Recipe inspired by Cafe Delites:
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Greek Style Beef Stew with Roasted Red Peppers & Mushrooms
Serves 4-5:
1 cup olive oil
2 pounds boneless beef cubes
3 onions, chopped, about 1 pound (780 grams)
6 garlic cloves
2 tablespoons balsamic vinegar
14 ounces canned tomatoes, pureed
1 bay leaf
2-3 teaspoons dried crushed oregano
¼ teaspoon crushed red pepper flakes, optional
Salt and freshly ground black pepper, to taste
2 pounds red bell peppers (4 large peppers), seeded and cubed
10-12 small mushrooms (8 oz./230 grams), sliced
Preheat the oven to 500 °F, 260 °C.
Place a baking tray in the oven to heat up.
Drizzle ½ cup olive oil over beef and season with salt and black pepper. Mix well to combine.
Place the beef in the heated tray in one even layer and roast in the oven for 15-20 minutes or until brown.
Combine the chopped onions, garlic, and ¼ cup olive oil in a pot and cook over medium heat about 10-15 minutes or until soft and golden.
Add browned beef, tomatoes, bay leaf, vinegar, and spices, pour enough water to just cover the meat. Bring to a boil. Cover the pot and simmer over medium low heat, stirring often, for about 45 minutes. Check for doneness. Add more water if needed. Cook about 15-20 more minutes or until sauce reduces and meat is tender.
Place the sliced mushrooms in a baking pan in one even layer. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Mix well to combine. Roast at 500 °F for 10 minutes or until browned. Transfer the mushrooms to a bowl and set aside.
Place the cubed red peppers in the same baking tray, drizzle 2 tablespoons olive oil and season with salt and pepper. Mix well to combine and spread them in one even layer in the pan. Roast at 475 °F (250 °C) for about 20 minutes or until softened and slightly charred.
Stir in the roasted bell peppers along with the roasted mushrooms. Stir and warm through about 2 minutes.
Serve over mashed potatoes, with toasted bread, or with a rice pilaf.
Enjoy!
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