FRENCH ONION PORTOBELLO BRISKET
I use this recipe when I go to winter potlucks and want something everyone will love. Though I have seen kids who scrape away the mushrooms and onion, they still rave about how the meat tastes and gobble it right up. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Place brisket in a 5-qt. slow cooker. , In a large saucepan, cook the mushrooms, onion and garlic in butter until onion is crisp-tender, 3-5 minutes. Add the soup, wine and pepper; mix well. , Pour mushroom mixture over beef. Cover and cook on low until meat is tender, 8-10 hours. If desired, garnish with sage., Freeze option: Place individual portions of sliced brisket in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 301 calories, Fat 12g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 324mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein. Diabetic Exchanges
FRENCH ONION PORTOBELLO BRISKET
Make and share this French Onion Portobello Brisket recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 10h20m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Cut brisket in half; place in a 5 qt slow cooker.
- In a saucepan, saute the mushrooms, onion, and garlic in butter for 3-5 minutes or until onion is crisp-tender.
- Add in the soup, wine, and pepper; mix well.
- Pour mushroom mixture over beef.
- Cover and cook on LOW for 8-10 hours or until meat is tender.
- Garnish with sage, if desired.
Nutrition Facts : Calories 356.8, Fat 17.8, SaturatedFat 6.9, Cholesterol 131.8, Sodium 315.4, Carbohydrate 3, Fiber 0.5, Sugar 1.3, Protein 42.9
BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES
Steps:
- Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
- Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
- Transfer sliced brisket and sauce to platter and serve.
FRENCH ONION PORTOBELLO BURGERS
All the flavors of French onion soup are piled high on a tender portobello mushroom and sandwiched between English muffins. These are the ultimate meatless burgers!
Provided by Gabriela Rodiles
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line a rimmed baking sheet with aluminum foil.
- Melt the butter in a medium skillet over medium-low heat. Add the sliced onions, 1 tablespoon fresh thyme or 1 1/2 teaspoons dried, 1/2 teaspoon kosher salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, about 15 minutes. If the skillet gets too brown, add 2 tablespoons water and scrape the brown bits from the bottom of the skillet with a wooden spoon; continue to cook until all the water has evaporated. Add 1 tablespoon of the Worcestershire and stir until completely absorbed, about 1 minute more.
- Meanwhile, place the muffins or buns on the prepared baking sheet and broil until toasted and browned along the edges, 1 to 2 minutes. Set aside for serving.
- Put the mushroom caps, gill-side up, on the same baking sheet. Broil until they release their juices and soften slightly, about 6 minutes. Flip the mushrooms, brush the tops with the oil and season with the garlic salt. Broil until lightly browned and the juices have cooked off, about 6 minutes more. Top each mushroom with 1/4 cup cheese, then return to the broiler until the cheese melts, 1 to 1 1/2 minutes.
- While the mushrooms are broiling, stir together the mayonnaise, garlic, remaining 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme and 1 teaspoon Worcestershire in a small bowl until smooth. Season with a pinch of kosher salt and pepper. Spread on the inside of the toasted muffin or bun tops. Place 1 portobello mushroom on each muffin or bun bottom. Layer with the caramelized onions and crispy fried onions, then close the burgers and serve.
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