SAUTEED "BREADED" MUSHROOMS
This is a simple side dish that my family has been preparing since I was a wee-one. Traditionally served with steak, but I find this a wonderful side with chicken and rice, as I do not eat red meat. If you are a mushroom-lover, you will love this dish!
Provided by Manda
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In skillet over medium heat, melt butter.
- Add sliced mushrooms and seasonings, except for bread crumbs.
- Saute mushrooms, stirring often, until mushrooms become tender, about 5 min.
- Add bread crumbs and coat mushrooms evenly; cook, stirring for 2-3 min.
- Serve hot.
MUSHROOM AND ONION GRATINS
Categories Mushroom Onion Appetizer Bake Thanksgiving Vegetarian Casserole/Gratin Chill Swiss Cheese Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 as a first course
Number Of Ingredients 7
Steps:
- In a skillet cook the mushrooms in 2 1/2 tablespoons of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes.
- In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tablespoon of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.
LEEK AND MUSHROOM GRATIN
Categories Cheese Garlic Mushroom Side Quick & Easy Parmesan Leek Fall Family Reunion Potluck Butter Breadcrumbs Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a small saucepan over low heat, then cool.
- Toss melted butter with bread crumbs, cheeses, garlic, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl until combined.
- Trim each leek to an 8-inch length (reserve tops for another use if desired). Halve leeks lengthwise, then cut crosswise into roughly 1-inch pieces. Wash leeks, then drain well.
- Melt 1 tablespoon butter in a 1-to 1 1/2-quart heavy saucepan over medium heat. Add flour and cook roux, whisking, 1 minute. Add stock in a slow stream, whisking, then bring to a boil, whisking. Add nutmeg and zest and boil, whisking, 1 minute. Remove from heat.
- Preheat oven to 400°F. Butter baking dish.
- Melt 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat. Add leeks and 1/4 teaspoon each of salt and pepper, then cover leeks directly with a round of parchment paper and cook, stirring occasionally, until liquid is absorbed and leeks are tender and just beginning to brown, 10 to 15 minutes.
- Meanwhile, heat remaining 2 tablespoons butter in a large heavy skillet over medium heat until foam subsides. Add mushrooms and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until liquid is absorbed and mushrooms are just beginning to brown, about 15 minutes. Remove from heat.
- Remove parchment from leeks and stir in mushrooms. Transfer mixture to baking dish, spreading it evenly. Pour sauce over vegetables and top with crumb mixture. Bake until gratin is bubbling and topping is golden, about 15 minutes.
BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS
Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture's sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish's silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.
Provided by Colu Henry
Categories easy, beans, casseroles, one pot, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
- Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
- While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
- Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.
BEEF ROAST WITH GOLDEN MUSHROOM GRAVY
Make and share this Beef Roast With Golden Mushroom Gravy recipe from Food.com.
Provided by JoAnn
Categories Roast Beef
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Rub roast with oil.
- Mash garlic with salt and pepper and rub over roast and insert garlic in roast by making slits.
- Heat 2 tbsp olive oil in a Dutch oven, place roast in and brown on all sides.
- After browning, place roast in the middle of a large piece of heavy duty aluminum foil.
- Pour soup over roast, sprinkle the onion soup mix over this.
- Seal the foil securely and place entire package into a 9x13-inch baking pan.
- Bake at 350°F for three hours.
- When you open the foil, the gravy is done and the meat is very tender.
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CREAMY MUSHROOM AND GRUYERE CASSEROLE - SEASONS …
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5/5 (1)Total Time 50 minsCategory Side DishCalories 327 per serving
- In a large skillet, melt 1 Tbsp. of the butter over medium heat. Cook leeks and half each of the salt and pepper, stirring often, until leeks are softened, about 6 minutes. Remove to bowl and set aside.
- In the same skillet, melt the remaining 3 Tbsp. butter over medium heat. Cook mushrooms with the remaining salt and pepper, stirring occasionally, until mushrooms are just tender and have released their juices, 5 to 8 minutes. Sprinkle with flour and cook, stirring, until light golden, about 2 minutes. Return the leeks to the pan.
- Whisk in broth, cream and mustard until smooth. Cook, whisking, until thickened, 3 to 5 minutes. Stir in parsley, thyme and lemon juice. Spoon into shallow 8-cup casserole dish. (Make-ahead: Let mushrooms cool to room temperature, then cover and refrigerate for up to 24 hours. To reheat, cover with foil and bake in 375° F. oven until hot and bubbly, 40-50 minutes. Uncover and continue with recipe. You can also mix together the crumbs and cheese of the crumb topping and refrigerate ahead. When ready to broil, stir in parsley and melted butter.)
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