Community Pick
Danished Glazed Mushrooms
"Can be served as a hot appetizer or side dish. Many reviewers have commented that they have found the herb amounts to be too much, so you may want to reduce them according to your own tastes. Originally submitted for the 2005 World Tour."
photo by Boomette
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 lb mushroom cap
- 3 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon paprika
- 1 garlic clove (crushed)
- 1 green onion (chopped)
- 3 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh dill weed (chopped)
- 2 teaspoons basil
directions
- Clean mushrooms removing stems.
- Heat oil in a large non-stick skillet over medium heat. Stir in salt, paprika, garlic and green onion.
- Increase heat, add mushrooms, sauté three to five minutes until mushrooms are glazed and coated.
- Remove mushrooms from heat. Toss in parsley, dill and basil.
- Serve immediately.
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Reviews
-
The dill and parsley both state fresh chopped, but the basil doesn't say fresh or dried. I used 1 teaspoon dried basil. While I had fresh dill, I was out of fresh parsley so I substituted the dried equivalent. They still turned out wonderful!! 5 stars hands down!! I am adding this recipe to my cookbook right now so I don't ever loose it. My family would never forgive me if I did. -
Very nice mushroom recipe but i added 1 tsp honey also. -
LOVE! Lots of flavour! thx! -
I loved this mushrooms, but I also felt that the seasonings were too much. I added dried basil so I cut down the posted ammount. I loved the paprika, nice color and taste. Thanks,for posting!
-
I sliced all my mushrooms. I used hongarian paprika. Instead of green onion, I used regular onion. And I used 1 teaspoon of basil. Perfect. We liked it very much. Made for ZWT 3
see 26 more reviews
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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