Best 3 Texas Black Gold Mushrooms Recipes

**Black Gold Mushrooms: A Texas Treasure**

In the heart of Texas Hill Country, there exists a hidden culinary gem: the black gold mushroom. This rare and prized delicacy, also known as Terfezia texensis, has captivated the taste buds of food enthusiasts worldwide with its unique flavor and aroma. Its distinct earthy, nutty, and slightly sweet taste makes it a versatile ingredient that can elevate any dish to new heights. Our collection of black gold mushroom recipes offers a diverse range of culinary creations, allowing you to explore the full potential of this extraordinary ingredient. From hearty soups and savory stews to elegant pasta dishes and tantalizing appetizers, these recipes showcase the versatility and exceptional flavor of the black gold mushroom. Embark on a culinary journey through the heart of Texas and discover the hidden treasure that is the black gold mushroom.

Here are our top 3 tried and tested recipes!

STUFFED BLACK MUSHROOMS

Stuffed Black Mushrooms image

This is a very popular dish here in South Africa. My cousin-in-law makes these often, especially for breakfast (without the wine!), and varies the fillings. It's a good side dish for summer barbeques! If you are not going to use the wine, substitute 1/2 cup of vegetable stock. The mushrooms can be stuffed and refrigerated a day in advance, which is a bonus if you are pressed for time

Provided by Karen Elizabeth

Categories Vegetable

Time 35m

Yield 6 mushrooms, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 large portabella mushrooms
1 medium onion, minced
1 garlic clove, crushed
olive oil (for frying)
1/2 cup breadcrumbs
1/2 cup white wine (or pale sherry )
1/2 cup grated parmesan cheese or 1/2 cup pecorino cheese
chopped fresh parsley
4 -8 tablespoons melted butter
3 finely chopped fresh sage leaves
dried rosemary
salt and black pepper

Steps:

Remove the stalks from the mushrooms and chop.
Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
Mix the breadcrumbs, parsley, herbs and cheese together.
Add the wine and melted butter to the saucepan, then add the dry ingredients.
Season to taste with salt and pepper.
Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

Nutrition Facts : Calories 273, Fat 16.3, SaturatedFat 9.7, Cholesterol 41.5, Sodium 405.4, Carbohydrate 18.7, Fiber 2.7, Sugar 5.6, Protein 9.8

SAUTéED MUSHROOMS

Sautéed Mushrooms image

Make and share this Sautéed Mushrooms recipe from Food.com.

Provided by Chef at Large

Categories Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb white button mushrooms, roughly chopped
1/2 lb portabella mushroom, roughly chopped half inch
1/2 lb oyster mushroom, roughly chopped
4 garlic cloves
3 green onions, chopped
3 tablespoons olive oil
1/4 cup white wine
1/4 cup parsley, chopped

Steps:

Add 3 tablespoons olive oil to a large pan and bring to medium high heat.
Add portabella and white button mushrooms and cook until lightly colored, about 3-4 minutes.
Add oyster mushrooms and continue cooking for 2 minutes.
Add garlic and green onions stirring until garlic is softened.
Add white wine and deglaze the pan.
Add parsley and reduce heat to simmer.
Season with salt and pepper to taste; and remove from heat.

Nutrition Facts : Calories 158.2, Fat 10.8, SaturatedFat 1.5, Sodium 21.8, Carbohydrate 10.8, Fiber 3.3, Sugar 3, Protein 5.6

TUMBLEWEED MUSHROOMS

Tumbleweed Mushrooms image

Make and share this Tumbleweed Mushrooms recipe from Food.com.

Provided by todd.alex

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 lb button mushroom
1/4 cup butter
1/8 cup sherry wine
1 tablespoon burgundy or pinot nior wine
1 tablespoon Worcestershire sauce
10 dashes Tabasco sauce
2 teaspoons garlic powder
1 1/2 teaspoons salt
12 grinds black pepper

Steps:

Soak and agitate mushrooms in warm water, and drain in colander.
Melt butter in pot.
Add sherry, burgundy, worcestershire, tabasco, garlic powder, salt and black pepper.
Add mushrooms, cover, and cook for 30 minutes stir every 5 minutes.

Tips:

Clean black trumpet mushrooms gently with a soft brush or cloth to remove any dirt or debris. Avoid using water, as this can make them slimy.
Cook black trumpet mushrooms thoroughly to bring out their full flavor and texture. Sauté, grill, or roast them until they are slightly browned and tender.
Black trumpet mushrooms have a delicate flavor, so pair them with other ingredients that will complement them, such as garlic, shallots, herbs, and spices.
Add black trumpet mushrooms to your favorite soups, stews, pasta dishes, and rice dishes for a boost of flavor and nutrition.
Black trumpet mushrooms can be dried and stored for later use. To dry them, spread them out in a single layer on a baking sheet and place them in a warm, dry place for several days.

Conclusion:

Black trumpet mushrooms are a delicious and versatile ingredient that can be used in a variety of dishes. Their unique flavor and texture make them a favorite among chefs and home cooks alike. Whether you're sautéing them, grilling them, or roasting them, black trumpet mushrooms are sure to please. So next time you're looking for a new and exciting way to enjoy mushrooms, try black trumpets. You won't be disappointed.