MUSHROOM GOAT CHEESE PAN SAUCE
Steps:
- Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.
GOAT CHEESE MUSHROOMS
Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. -Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.
Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
GOAT CHEESE-MUSHROOM CHICKEN BREASTS
Provided by Amy Finley
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
- Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
- Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
- Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
- Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.
GOAT CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS
Steps:
- Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
- Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
- Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
- Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
- Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.
PORTOBELLO MUSHROOMS STUFFED WITH SHRIMP & GOAT CHEESE
Will surely impress! This recipe is very easy, but soooo delicious and rich in flavours. You can omit the shrimp if you like, or replace it with scallops or chicken pieces. It makes a great main dish with a salad and grilled veg, or a wonderful side dish to a steak dinner. I've also used the "stuffing" to serve over toated baguette slices (instead of over mushroom). mmmmm...yummy! The recipe makes two portions, but you could easily double or triple the ingredients if you need more.
Provided by Bubblette
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 400 degrees.
- Clean the mushrooms by removing the stems and (using a small spoon) scraping out the gills. Then use a paper towel to brush off any dirt from the cap. Place them on a cookie sheet upside down, and brush them with balsamic vinegar.
- In a large non-stick fry pan, cook the shrimps (about 2 mins each side). Remove from the pan, cover, and set aside.
- In the same pan, melt the butter and add the garlic and onion. Saute on high for about a minute to let the flavours sweat out slightly. Add the chopped tomato and continue to saute for several minutes until the tomatoes are very mushy and resemble a thick (slightly chunky) sauce. Add the salt & pepper and turn the temp down to medium. Continue to saute for a minute or so to let the flavours blend well and the ingredients to cool slightly.
- Add the goat cheese and stir continuously until the cheese is melted inches You should end up with a thick/creamy-type "sauce". Remove from heat.
- Stuff the mushrooms with the sauce. Sprinkle some bread crumbs over top (this helps keep everything in place) and then lay 4 shrimps on top of each mushroom.
- Bake in the oven for about 15-20 mins (to allow everything to heat through).
- enjoy!
Nutrition Facts : Calories 224.4, Fat 7.8, SaturatedFat 4.1, Cholesterol 58.2, Sodium 299.1, Carbohydrate 28.8, Fiber 3.8, Sugar 5.8, Protein 11.5
GRILLED MUSHROOMS WITH GOAT'S CHEESE
This autumnal dish is so easy to make - try serving it with crusty bread and a side salad
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat's cheese and top each with a piece of ham.
- Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
- When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.
Nutrition Facts : Calories 257 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.12 milligram of sodium
PORTOBELLO MUSHROOM AND GOAT CHEESE SANDWICHES
Served this recipe from Williams-Sonoma last night for dinner. It was so good!! I made the mistake of using leftover hamburger buns instead of following the directions of using sourdough rolls, which would have stood up better to the sauce, resulting in a soggy burger. This did not affect the wonderful taste, I just would not make this mistake again. I used an 18-year old balsamic vinegar from Fustini's in this dish and it was wonderful. I also used my grill pan instead of the BBQ owing to the weather. It worked well. According to the recipe, the sandwiches can be served warm (which we did) or chilled. Prep time includes marinating time.
Provided by Dr. Jenny
Categories Vegetable
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
- Prepare a fire in a grill. Lightly oil the grill rack. When the coals are hot, remove the mushrooms from the marinade, place on the grill rack and weigh with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
- Drizzle about 1 Tb of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll. Sprinkle the top half with goat cheese, then cover with sun-dried tomatoes and basil leaves. Place the halves together. Secure each sandwich with toothpicks, cut in half, and wrap in aluminum foil. Keep chilled until ready to serve.
GOAT CHEESE SAUCE
I really wanted my husband to try goat cheese, so the other night I asked him if he wanted scalloped potatoes in a cheese sauce; he said 'yes,' and this is what I made. Afterwards he said I would definitely need to make this again, as he had four helpings. When I told him that it was goat cheese all he could say was 'REALLY?' and kept eating. I would say this was a winner; how about you? Just pour finished sauce over your choice of pasta, potatoes, or whatever you like.
Provided by Karrie Ann Shea
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute.
- Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 7.6 g, Cholesterol 16.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 4.2 g, Sodium 244.1 mg, Sugar 3.8 g
More about "mushroom goat cheese pan sauce recipes"
MUSHROOM FETTUCCINE WITH GOAT-CHEESE SAUCE RECIPE| RECIPES.NET
From recipes.net
1/5 Category PastaCuisine AmericanTotal Time 30 mins
- Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes
- Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes
GOAT CHEESE MUSHROOM BURGER | RECIPES | FUSTINI'S OILS AND ...
From fustinis.com
- Heat Sage and Mushroom olive oil in a large skillet over medium-high heat. Add mushroom mixture and sauté until the mixture has lost most of the moisture. Scrape pan once the mixture starts to brown and deglaze with Fustini's balsamic. Remove from pan to cool.
- In a large bowl, combine ground beef, egg, panko, Worcestershire sauce, salt and pepper. Stir cooled mushroom mixture into meat mixture. Form into 4 patties. Cook hamburger patties (on a grill or in a skillet until internal temperature reaches 165 degrees f, flipping once). Mix together goat cheese and herbs.
- To assemble: spread goat cheese mixture on buns, top with burgers, greens and any other toppings you would like.
FETTUCCINE & MUSHROOMS, TARRAGON, & GOAT-CHEESE SAUCE ...
From myrecipes.com
- In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes.
- In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.
- Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain.
CREAMY GOAT'S CHEESE AND MUSHROOM PASTA WITH WALNUTS ...
From easycheesyvegetarian.com
- Meanwhile, heat the oil or butter in a large frying pan, and add the mushrooms. Cook for a few minutes over a medium heat, then add the garlic, and cook for a few more minutes until the mushrooms are soft and the garlic is fragrant.
- Add the fresh basil and walnuts to a mini food processor, and blitz for a few seconds until coarsely chopped (if you don’t have a mini food processor, just roughly chop by hand).
MUSHROOM AND GOAT CHEESE PASTA - ARTZY FOODIE
From artzyfoodie.com
- In a sautee pan over medium heat, melt the butter and add the mushrooms, half of the herbs, and the garlic
MUSHROOM AND GOAT CHEESE PIZZA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
- Preheat the oven to 450°F (230°C). Place an inverted baking sheet or a pizza stone in the oven.
FETTUCCINE WITH MUSHROOMS, TARRAGON, AND GOAT-CHEESE SAUCE ...
From foodandwine.com
- In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes. Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.
- In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.
- Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain. Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives. If the pasta seems dry, add more of the reserved pasta-cooking water. Serve with additional Parmesan.
GOAT CHEESE STUFFED MUSHROOMS - FOOD FOLKS AND FUN
From foodfolksandfun.net
- In medium non-stick skillet, add 1 teaspoon olive oil and preheat pan over medium heat. Add shallots, and cook, stirring often, until softened and golden, about 7-8 minutes. Stir in Holland House White Cooking Wine and cook until all of the liquid is evaporated, about 3-5 minutes.
CAST IRON FILET MIGNON WITH CREAMY GOAT CHEESE MUSHROOM SAUCE
From aneducatedkitchen.com
- Start by patting the filets down very well with paper towels. You want the surface to be very dry on every part of the filet.
- Season liberally with salt and pepper. The surface should look similar to medium grain sand paper.
- Let it sit at room temperature for at least 25-30 minutes. This helps dry out the surface and bring it closer to room temperature. This relaxes the proteins a bit in the meat so that when it cooks it doesn’t seize too much.
MUSHROOM, GREENS, AND GOAT CHEESE RAVIOLI RECIPE | GOOP
From goop.com
- In a large saucepan over medium heat, heat 2 tablespoons of olive oil, then add the mushrooms and garlic, cooking until the mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender (6 to 10 minutes), then add spinach and cook until wilted and fully combined with the mushrooms and garlic. Transfer sautéed mushroom-and-spinach mixture to a medium bowl. Once mixture has cooled, add goat cheese and salt.
- Slice the dough into quarters. Take the first quarter and feed it through the pasta machine on the widest setting. Keep feeding the pasta through the machine, turning the knob until you reach the narrowest setting. The dough should be paper-thin. Cut the sheets of dough in half lengthwise. Lay sheets on a clean, flour-dusted surface. Place a teaspoon of filling at 2-inch intervals along the dough. Fold the dough twice over the filling until you have 1 long parcel. Using a pizza cutter, slice the parcel into ravioli, and seal the edges by pressing down on them with your fingers. Repeat with the rest of the dough and filling. To cook, drop the ravioli in salted boiling water and cook until they rise to the top, about 5 minutes. Reserve cooking water.
- In a medium saucepan, melt the butter and add the remaining olive oil. Gently toss the cooked ravioli in the pan with a splash of the ravioli cooking liquid to thicken the sauce. Finish with cracked black pepper and salt.
DATE NIGHT MUSHROOM PASTA WITH GOAT CHEESE - PINCH OF YUM
From pinchofyum.com
- MUSHROOMS: Heat the butter and oil in a large skillet or pot over medium high heat. Add the mushrooms and saute until golden brown and soft, 5-10 minutes. The mushrooms will cook down and reduce in size. Add the garlic and white wine (it should sizzle a bit) and give it a few good stirs. Add the whipping cream and salt.
- TOSS: In a large pot, toss the pasta with the mushroom sauce from step two. Add some or all of the broth if you feel like you want there to be more sauciness (it sort of depends on personal preference – we had it with the added broth, and without, and it was good both times).
MUSHROOM PASTA WITH GOAT CHEESE - A COUPLE COOKS
From acouplecooks.com
- Cook the pasta in heavily salted boiling water until al dente. Pro tip: Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/4 cup pasta water.
- In a saute pan or skillet, heat the olive oil to medium high heat and cook the herbs, mushrooms, and several pinches of kosher salt together for about 5 minutes, stirring occasionally. When mushrooms are cooked and tender, reduce heat to low, add lemon juice, greens and few more pinches of kosher salt. Cook for about 2 minutes until greens are wilted but bright green. Add the Parmesan cheese and pasta water and stir until cheese is melted.
MUSHROOM PASTA WITH GOAT CHEESE - MANNY'S CHOICE PURE ...
From mannyschoiceflour.com
- MUSHROOMS: Heat the butter and oil in a large skillet or pot over medium-high heat. Add the mushrooms and sauté until golden brown and soft, 5-10 minutes. The mushrooms will cook down and reduce in size. Add the garlic and white wine (it should sizzle a bit) and give it a few good stirs. Add the whipping cream and salt.
- TOSS: In a large pot, toss the pasta with the mushroom sauce from step two. Add some or all of the broth if you feel like you want there to be more sauciness (it sort of depends on personal preference – we had it with the added broth, and without, and it was good both times).
MUSHROOM-AND-GOAT CHEESE BéCHAMEL PIZZAS - FOOD & WINE
From foodandwine.com
- Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet. In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the goat cheese until melted. Season the sauce with nutmeg, salt and pepper.
- Cut the pizza dough into 4 pieces. On a lightly floured work surface, roll out each piece to a 6-inch round. Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
- Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. Add the smashed garlic clove and cook over moderate heat until golden, about 2 minutes. Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes. Discard the garlic. Season the mushrooms with salt and pepper and stir in the thyme leaves.
EASY CHICKEN BREASTS WITH MUSHROOM PAN SAUCE - LAUGHING ...
MUSHROOM PEPPER PASTA WITH FETA GOAT CHEESE SAUCE RECIPE
From toriavey.com
- In a large saucepan, heat 1/2 tbsp of the grapeseed oil over high heat till hot. Sear the mushrooms in as many batches as necessary to avoid overcrowding the pan, for me it takes 3 batches. To sear, add a single layer of mushrooms to the hot pan and let them cook undisturbed for 2 minutes-- do not stir for the first 2 minutes-- then stir and continue to cook for another 1-2 minutes till the mushrooms are golden brown. Add an additional ½ tbsp. of grapeseed oil and pinch of salt to each batch and cook until thoroughly browned. Remove from the pan and set aside.
- Add ½ tbsp more of grapeseed oil to the pan and saute the peppers over high heat until tender. Add the cooked mushrooms back to pan and pour in 1/4 cup of water (if you like the flavor of wine you can use white wine for this step), scraping up the brown bits and loosening them from the bottom of the pan. Cook until the pan is nearly dry, then remove vegetables and set aside.
- Cook pasta in boiling salted water to desired tenderness.While pasta is cooking, wipe out your sauté pan and melt the butter over medium-low heat. Whisk in the cornstarch until smooth.
MUSHROOM RIGATONI WITH GOAT CHEESE CREAM SAUCE RECIPE ...
From homechef.com
MUSHROOM-GOAT CHEESE PAN SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MUSHROOM & GOAT CHEESE PIZZA - CAMPBELLS FOOD SERVICE
From campbellsfoodservice.com
PORTOBELLO MUSHROOMS WITH GOAT CHEESE RECIPE
From today.com
WARM MUSHROOM AND GOAT CHEESE SALAD - LOULOU
From loulou.to
STUFFED PORTOBELLO MUSHROOMS OVER SAVOURY GRAINS MEAL KIT ...
From makegoodfood.ca
CREAMY GOAT CHEESE MUSHROOM GNOCCHI - COOKING MANIAC
From cookingmaniac.com
MUSHROOM RAVIOLI IN A CREAMY GOAT CHEESE SAUCE RECIPE ...
From cuisinart.com
10 BEST PORTOBELLO MUSHROOM WITH GOAT CHEESE RECIPES | YUMMLY
From yummly.com
GOAT CHEESE AND MUSHROOM QUESADILLAS RECIPE — THE MOM 100
From themom100.com
SPECIAL BOURSIN CHEESE-FILLED MUSHROOMS - THERESCIPES.INFO
From therecipes.info
FETTUCCINE WITH MUSHROOMS, TARRAGON, AND GOAT-CHEESE SAUCE ...
From fooddiez.com
MUSHROOM AND GOAT CHEESE SOUFFLé - CANADIAN LIVING
From canadianliving.com
EASY BAKED GOAT CHEESE PASTA WITH SAUSAGE AND MUSHROOMS
From thefitpeach.com
PAN SEARED MUSHROOM GOAT CHEESE RAVIOLI WITH SPICY TOMATO ...
From wikifoodhub.com
MUSHROOM AND GOAT'S CHEESE ARANCINI | HOMEMADE ARANICINI ...
From sbs.com.au
MUSHROOM AND GOAT CHEESE PASTA - CREATE THE MOST AMAZING ...
From recipeshappy.com
BEST MUSHROOM AND GOAT CHEESE LASAGNA RECIPES | FOOD ...
From foodnetwork.ca
BREAKFAST SKILLET WITH SPINACH, MUSHROOMS AND GOAT CHEESE
From foodnetwork.ca
MUSHROOM AND GOAT CHEESE LASAGNA - THE WASHINGTON POST
From washingtonpost.com
CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM AND GOAT CHEESE STUFFED CHICKEN WITH SHALLOT PAN ...
From allseasonscuisine.wordpress.com
BRIE, GOAT CHEESE & MUSHROOM SOUFFLé - CHEF JEAN PIERRE
From chefjeanpierre.com
You'll also love