Best 5 Memphis Dry Rub Mushrooms Recipes
**Savor the Bold Flavors of Memphis Dry Rub Mushrooms: A Culinary Journey for Mushroom Enthusiasts**
Embark on a tantalizing culinary adventure with our delectable Memphis dry rub mushrooms. These succulent morsels, infused with a symphony of spices, offer a captivating fusion of smoky, savory, and earthy flavors. Whether you're a seasoned mushroom aficionado or a curious novice, this recipe will guide you through the art of creating a memorable mushroom dish that will leave your taste buds dancing.
Our curated collection of Memphis dry rub mushroom recipes caters to diverse culinary preferences. Indulge in the classic Memphis dry rub mushrooms, where a blend of paprika, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper forms a flavorful crust on perfectly grilled mushrooms. Elevate your taste buds with the zesty lemon pepper dry rub mushrooms, where a vibrant combination of lemon zest, lemon pepper seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper creates a burst of citrusy goodness.
For a touch of heat and smokiness, try our chipotle dry rub mushrooms. The fiery chipotle powder, combined with garlic powder, onion powder, smoked paprika, salt, and black pepper, imparts a delectable smoky and spicy kick. And for those who prefer a milder flavor profile, our garlic herb dry rub mushrooms offer a delightful balance of garlic, parsley, thyme, rosemary, salt, and black pepper.
No matter your taste preferences, our Memphis dry rub mushroom recipes promise an extraordinary culinary experience. So gather your ingredients, fire up your grill, and embark on a journey of flavor exploration with our tantalizing Memphis dry rub mushrooms. Let the symphony of spices and the earthy goodness of mushrooms take you on a culinary adventure you won't soon forget.
MEMPHIS RUB
This zesty rub will bring out the best in ribs and other meats. Try it on chicken!
Provided by ALIKAT695
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- In a small airtight container, mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. Seal and store in a cool dark place until ready for use.
Nutrition Facts : Calories 62 calories, Carbohydrate 12 g, Fat 1.3 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 1785.8 mg, Sugar 7.5 g
BEST MEMPHIS BBQ DRY RUB
This is the best Memphis-style BBQ dry rub; perfectly sweet, spicy and peppery.
Provided by Jordan VanderLaan
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 3
Number Of Ingredients 8
Steps:
- Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 22.7 g, Fat 2 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 3523.2 mg, Sugar 10.6 g
MEMPHIS DRY RUB
This is a wonderful and spicy rub that goes great on beef or pork ribs! Put it on ribs lightly to get a nice kick and put it on heavy to get a bold hot dish!
Provided by Nikki Johnson
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 24
Number Of Ingredients 9
Steps:
- Combine brown sugar, white sugar, paprika, salt, onion powder, cayenne pepper, black pepper, garlic powder, and chili powder in a bowl.
Nutrition Facts : Calories 24.6 calories, Carbohydrate 5.9 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, Sodium 876.8 mg, Sugar 4.7 g
MEMPHIS DRY-RUB MUSHROOMS
This showstopper - using a dry rub adapted from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C. - is an opportunity to explore different mushroom varieties. Black oyster mushrooms give a brawny bite, and effortlessly hold the soulful seasoning while getting the crispest, crunchiest edges. Fuzzy white lion's mane or even portobellos work, too; just buy the biggest mushrooms you can find. This recipe uses Worcestershire sauce, which typically includes anchovies, so be sure to seek out vegan Worcestershire if you'd like to make the dish vegan. Serve with sweet potato pikliz.
Provided by Nicole Taylor
Categories barbecues, vegetables, main course, side dish
Time 45m
Yield 3 to 6 servings
Number Of Ingredients 11
Steps:
- Make the rub: In a large bowl, combine all rub ingredients and mix well. Reserve 1/4 cup rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.
- Prepare the mushrooms: Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don't rinse the mushrooms or submerge them in water.) Carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.
- Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved 1/4 cup dry rub into the nooks and crannies of the mushrooms.
- Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.
MEMPHIS DRY-RUB RIBS
This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use mushrooms for a vegetarian approach. Crushed peanuts and sweet-potato pikliz make the ribs a meal.
Provided by Nicole Taylor
Categories dinner, barbecues, finger foods, meat, roasts, main course
Time 3h
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Make the rub: In a large bowl, combine all rub ingredients and mix well.
- Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
- Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
- Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.
Tips:
- Choose the right mushrooms. Portobello or cremini mushrooms work best for this recipe, as they have a firm texture and can hold up to the spices.
- Use a food processor to grind the spices. This will help to create a fine powder that will adhere to the mushrooms.
- If you don't have a food processor, you can grind the spices in a mortar and pestle.
- Be sure to coat the mushrooms evenly with the spice rub. This will help to ensure that they are flavorful throughout.
- Cook the mushrooms over medium heat until they are tender and slightly browned. This will help to develop their flavor.
- Serve the mushrooms immediately, or store them in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Memphis dry rub mushrooms are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks, and they can also be enjoyed as a healthy snack. The spice rub gives the mushrooms a slightly smoky and savory flavor that is sure to please everyone. So next time you are looking for a quick and easy recipe, give these Memphis dry rub mushrooms a try.
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