Tapas-Style Sauteed Mushrooms

Prep Time: 15 min | Cook Time: 20 | Serves: 6


16 ounces mushrooms (white button and baby bella)
3 tablespoons butter
2 cloves garlic, minced
1/4 cup Marsala wine
1/4 cup freshly minced parsley
1/4 cup fresh lemon juice
1 pinch coarse salt
2 tablespoons of Caesar or Garlic Croumbles





Rinse the mushrooms of any dirt or grit.

Heat the butter in a cast iron skillet over medium.

Once it starts to bubble, add the garlic; bloom for 30 seconds.

Add wine and bring back to a bubble.

Add mushrooms, cover and simmer on medium-low heat for 15 minutes.

Remove the lid, add a pinch of salt and simmer 5 more minutes.

Sprinkle with fresh parsley, lemon juice and your choice of Croumbles.

Serve right out of the cast iron skillet, or on mini appetizer plates!



Crock Pot Cream of Mushroom Soup

Prep Time: 15 min | Cook Time: 20 | Serves: 6


1 lb. button mushrooms, sliced
3 1/4 cups chicken broth
1/4 cup onion, finely chopped
1 TBS butter
1 cup sour cream
2 TBS flour
1 cup half and half
Salt to taste
Lots of black pepper
Dried Parsley for garnish
1 TBSP Croumbles (Garlic or Caesar) per bowl and to taste





In a large skillet melt butter over medium heat.

Add mushrooms and onion.

Saute until mushrooms are soft, approximately 7 minutes.

Season with salt and pepper.

Place in crock-pot and add chicken broth.

Cook on LOW for 6 1/2 hours.

Add flour to sour cream and stir well.

Add sour cream and half and half to crock-pot and whisk well.

Turn heat to HIGH and cook for 30 minutes more.

Garnish with extra black pepper and parsley and sprinkle on your choice of Croumbles.


Creamy Mushrooms

Prep Time: 15 min | Cook Time: 20 | Serves: 6


8 ounces of whole white mushrooms
2 cloves of garlic, minced
2 tablespoons of Cream Cheese (you can also use low fat)
1 teaspoon of fresh herbs such as tarragon, basil, parsley (dry herbs works too)
1 teaspoon of olive oil
1 tablespoon of Croumbles (Garlic or Caesar)
Salt and pepper to taste.




Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat.  

If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth.

(Depending on time of season, mushrooms can vary in juiciness).  

Add the cream cheese and combine.  

Add the herbs and taste, season to your taste with salt and pepper.   

(To avoid the cream cheese from splitting, make sure the pan is not too hot.  If need be, remove pan from heat, add the cream cheese and then return to a gentle heat until the cheese is bubbling gently and heated through completely).

Serve straight from the pan and then top with the Croumbles of your choice.

We are always looking for new ideas and recipe suggestions.
Please contact us: info@Croumbles.com 

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