BRAISED MUSHROOMS
Cook a batch of these savory mushrooms on the weekend and add them to pasta or use as a side dish on busy weeknights.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a large saute pan, heat 1 Tbspoil over medium heat. Workingin batches, add mushrooms.Press down firmly with spatula tosear mushrooms. Transfer to aplate. Repeat with remaining oiland mushrooms. Return mushroomsto pan, add water, reduceheat, cover, and simmer untiltender, 4 to 5 minutes. Seasonwith salt. Let cool completely.
BRAISED MUSHROOMS
Terrific mushrooms in a lovely rich sauce to serve with beef! Two pounds of mushrooms will look like a lot, but it cooks down a lot, so don't skimp!
Provided by Judy in San Antonio
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the mushrooms and remove or trim any long stems if you want a "dressier" dish. Otherwise it's fine to leave them on. Pat the mushrooms dry with a paper towel.
- Saute mushrooms in butter and olive oil at medium high heat until mushrooms are browned.
- Continue to cook at medium heat as the juices are released from the mushrooms. Simmer the mushrooms until the juices are reduced to almost dry.
- Add beef stock (and red wine if desired) and continue simmering until the stock has reduced to a sauce-like consistency.
BRAISED MUSHROOMS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in wok. Stir-fry mushrooms for a few seconds. Add soy sauce, rice wine, oyster sauce, sugar, garlic and chicken stock. Turn the heat down and cook about 8 minutes longer. Serve.
SIMPLE BRAISED MUSHROOMS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
- Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.
BRAISED LEEKS AND MUSHROOMS
Make and share this Braised Leeks And Mushrooms recipe from Food.com.
Provided by Tarynne
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
- Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
- Rinse under cold water; drain well.
- Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
- Add broth mixture.
- Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
- Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
- In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
- Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
- Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
- Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
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