STEAKHOUSE MUSHROOMS

2 tablespoons butter
1/2 onion, thinly sliced or small diced
8 ounces sliced mushrooms
1/2 tsp crushed garlic
1/2 tsp salt
1/4 tsp pepper
2 tsp Worcestershire

Cook onion and butter for several minutes until they are soft and slightly browned.
Add mushrooms, cover and cook 2-4 minutes, stirring half way through.
Drain off most of the juice then add garlic, salt, pepper and Worcestershire.

GARLIC BUTTER MUSHROOMS

1 whole button or crimini mushrooms
3 TBL butter
1 TBL olive oil
2 TBL chopped fresh parsley (or 1tsp dried)
4 garlic cloves, minced
1 TBL lemon juice (optional)
Salt and pepper to taste

In a large fry pan, heat the butter & olive oil over medium high heat.
Add mushrooms. in a single layer and fry 8-9 minutes WITHOUT moving.
Flip mushrooms and fry again 8-9 minutes WITHOUT moving.
Add garlic, parsley and optional lemon juice. mix and fry for 1-2 minutes.
Add Salt and Pepper to taste.

CRISPY OVEN GARLIC MUSHROOMS

6-8 ounce carton mushrooms small to medium sized mushrooms
2/3 cup flour
1 teaspoon garlic powder
1/2 tsp salt
1/2 tsp paprika
1/2 tsp dried parsley
1 TBL parmesan cheese (optional)
1 egg beaten
1/2 TBL butter melted
1 TBL avocado oil or olive oil

Preheat oven to 400 F

Grease baking sheet with the avocado or olive oil

Mix the flour, garlic powder, salt, paprika, parsley, and optional parmesan in a zip lock bag.

Mix egg and melted butter in small bowl.

Dip mushroom into the egg mixture and place it into the flour mixture, close, shake and place on baking sheet.

Repeat with each mushroom.

Bake for 12 to 14 minutes, turning mushroom over with tongs halfway through.

Then broil 1 to 2 minutes to get the coating more crisp, careful not to burn.

ROASTED MUSHROOMS

24 oz crimini (baby bella) or button mushrooms
1/4 cup extra virgin olive oil
1 tsp fresh cracked black pepper
1 1/2 tsp garlic powder
Salt to taste
2 TBL butter melted
1 garlic clove pressed

Preheat oven to 425° and lightly grease a large rimmed baking sheet.
Cut bottoms off the stems & cut any large ones in half.
Mix mushrooms olive oil, salt, pepper, and garlic powder until evenly coated.
Put on the baking sheet, stem or cut side down.
Bake for 10-15 minutes.
Straining off the liquid.
Flip mushrooms top side or non-cut side down and bake 10 more minutes.
Drain then toss with melted butter and garlic.

OVEN BAKED TOSTADAS

Pre made tostada shells or corn tortillas
Refried beans

Taco seasoned meat of choice (optional)
Shredded Mexican blend cheese
Your favorite taco toppings

Preheat oven to 450 degrees

Spread approximately 1/4 cup beans over fried tostada

Top with meat if using
Sprinkle with cheese
Bake 5 minutes
Serve with your favorite taco toppings

--To make your own tostada--
Heat veggie oil in a skillet over medium high heat.
Fry corn tortilla approx. 2-3 minutes on each side.
Pierce any bubbles that may form.

CHEATER RESTAURANT STYLE REFRIED BEANS

16 ounce can Refried Beans
1/3 cup sour cream
1-3 teaspoons of hot sauce (depending on the heat you want)
1 cup Mexican blend shredded
4 oz cream cheese (optional)

Mix all together, heat on stove or in microwave.


Serve with more shredded cheese or cotija cheese on top

HOT FUDGE BROWNIES (CROCK POT)

1 Brownie Mix , plus ingredients listed on the box to make the batter (box for 13x9 inch pan)
1/2 cup sugar
1/4 cup cocoa powder
3/4 cup boiling water

Prepare the brownie batter as directed on the box.

Pour into crock pot

In a small bowl whisk together sugar, cocoa powder, and boiling water. Pour gently over brownie batter, not mixing or stirring at all.

Cover and cook on high for 2-3 hours, or until done.

Best served warm.