TEMPEH AND WILD MUSHROOM FRICASSEE
If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.
Provided by Tara Parker-Pope
Categories side dish
Time 40m
Yield 6 servings (serving size: 1 cup).
Number Of Ingredients 20
Steps:
- Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
- Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
- Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 579 milligrams, Sugar 5 grams
CHICKEN, MUSHROOM AND LEEK FRICASSéE
Categories Soup/Stew Chicken Mushroom Poultry Sauté Stew Quick & Easy Leek Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.
WILD MUSHROOM FRICASSEE
Make and share this Wild Mushroom Fricassee recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve.
- Brush any earth and dirt carefully off the wild mushrooms. Wash briefly (for 10-15 seconds at the most) in water and drain on a clean tea-towel. Set aside.
- Make the croutons by slicing the baguette into very thin slices. Toast the slices until golden brown and rub with the clove of peeled garlic.
- Heat 1 tablespoon of butter in a large, heavy-based frying pan. Fry the chopped shallots, stirring, over medium heat for 30 seconds without allowing them to brown.
- Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.
- Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches.
- Cover the frying pan with a large lid and cook over high heat for 1 minute.
- Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted.
- Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds.
- Serve the mushrooms fricassee in either a large bowl or four soup plates. Sprinkle over the remaining parsley and serve with the croutons on the side.
Nutrition Facts : Calories 421.1, Fat 9.6, SaturatedFat 4.5, Cholesterol 15.3, Sodium 856.4, Carbohydrate 66.6, Fiber 5.2, Sugar 3.9, Protein 13.8
FRESH MUSHROOMS WITH HERBS
Make and share this Fresh Mushrooms With Herbs recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and dry mushrooms, cut off ends of stems without separating them from the caps, and slice 1/8-inch-thick lengthwise.
- Sprinkle with seasoning salt, fines herbes, and dry mustard.
- Brown in butter, adding more if necessary to keep mushrooms moist.
- When nearly done, add vinegar; reheat, and serve hot.
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MUSHROOM FRICASSEE WITH FRESH HERBS | BETTER HOMES
From bhg.com
4/5 (16)Total Time 47 minsServings 4Calories 193 per serving
- Leave small mushrooms whole, halve medium-size mushrooms, and quarter large mushrooms (12 cups). In a very large skillet heat 1 tablespoon of the walnut oil and 11/2 teaspoons of the butter over medium heat. Add 6 cups of the mushrooms; cook about 5 minutes or until the mushrooms begin to color, stirring occasionally. Using a slotted spoon, transfer mushrooms to a large bowl. Repeat with the remaining mushrooms, oil, and butter. Add the shallots, garlic, and reserved cooked mushrooms to the skillet; cook and stir for 2 to 3 minutes more or until the mushrooms are golden and the shallots are tender. Stir in salt and pepper.
- Remove from heat; add the Madeira. Return to heat; simmer about 3 minutes or until the liquid is nearly evaporated. Stir in the cream, chives, and rosemary. Cook about 2 minutes or until cream is slightly thickened. Remove from heat and let stand for 5 minutes. Transfer to a serving bowl and sprinkle with snipped fresh parsley; serve warm.
MUSHROOM FRICASSEE RECIPE - MICHAEL POIARKOFF | FOOD
From foodandwine.com
Servings 8Total Time 2 hrs 50 minsCategory Mushrooms
- Preheat oven to 450°F. Gently wipe dirt and moisture from mushrooms using a clean towel. Use a bird's beak knife to trim any bruised or dried-out areas of mushrooms and to remove any dirt from gills. Roughly break up hen-of-the-woods mushrooms into bite-size pieces. Toss together cremini mushrooms and 1/4 cup oil in a large bowl; using a slotted spoon, transfer creminis to a baking sheet. Add hen-of-the-woods mushroom pieces, chanterelles, and 1/2 cup oil to bowl, and toss to coat. Using a slotted spoon, transfer mushroom mixture to a separate baking sheet.
- Place baking sheets in preheated oven, and roast until mushrooms are golden brown, 20 to 25 minutes. Remove from oven. Sprinkle creminis with 1/4 teaspoon salt; sprinkle hen-of-the-woods and chanterelle mushrooms with 1/4 teaspoon salt. Let cool to room temperature, about 5 minutes. Cut large creminis lengthwise into quarters.
- Whisk together Champagne vinegar, shallot, thyme, pepper, 3/4 teaspoon salt, and remaining 1/2 cup oil in a large bowl. Add mushrooms; toss to coat. Let stand at room temperature 2 hours. Sprinkle with remaining 1/4 teaspoon salt, and drizzle with lemon juice. Serve with grilled bread.
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