Mushroom Goat Cheese Pan Sauce Recipes

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MUSHROOM GOAT CHEESE PAN SAUCE

Provided by Pam Anderson

Categories     Sauce     Wine     Cheese     Mushroom     Sauté     Goat Cheese     Parsley     Simmer

Number Of Ingredients 8



Mushroom Goat Cheese Pan Sauce image

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.

Liquid:
1/4 cup canned low-sodium chicken broth
1/4 cup full-bodied red wine
Flavorings:
1/2 pound shiitake mushrooms, stems removed and discarded, caps sliced thin
2 tablespoons minced fresh parsley leaves
Fat:
2 tablespoons fresh goat cheese

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



Goat Cheese Mushrooms image

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.

24 baby portobello mushrooms (about 1 pound), stems removed
1/2 cup crumbled goat cheese
1/2 cup chopped drained roasted sweet red peppers
Pepper to taste
4 teaspoons olive oil
Chopped fresh parsley

GOAT CHEESE-MUSHROOM CHICKEN BREASTS

Provided by Amy Finley

Time 1h30m

Yield 6 servings

Number Of Ingredients 12



Goat Cheese-Mushroom Chicken Breasts image

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.

6 skinless, boneless chicken breasts (10 ounces each)
10 ounces cremini mushrooms
2 tablespoons unsalted butter
Kosher salt and freshly cracked pepper
6 ounces goat cheese, softened
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley, for garnish
1 1/2 cups dried shiitake mushrooms
1/4 cup white wine
1/4 cup chicken stock
1 tablespoon cold unsalted butter
Kosher salt and freshly cracked pepper

GOAT CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS

Provided by Amy Finley

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 18



Goat Cheese and Mushroom Stuffed Chicken Breasts image

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.

6 boneless, skinless chicken breasts
1 pound crimini mushrooms
2 tablespoons butter
Kosher salt and freshly cracked black pepper
6 ounces softened goat cheese
3 tablespoons olive oil
1 recipe Mushroom Wine Sauce, recipe follows
1 recipe Sauteed Fingerling Potatoes, recipe follows
1/4 cup freshly chopped parsley leaves, for garnish
1 1/2 cups dried shiitake mushrooms
1/4 cup chicken stock
1/4 cup white wine
1 tablespoon butter, cold
2 cups boiling water
Kosher salt and freshly cracked black pepper
1 1/2 pounds fingerling potatoes
4 tablespoons unsalted butter
Kosher salt and freshly cracked black 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



Portobello Mushrooms Stuffed With Shrimp & Goat Cheese image

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

2 large portabella mushrooms
1 tablespoon butter
balsamic vinegar, to brush the mushrooms with
1 green onion, finely chopped (both green and white part)
2 garlic cloves, minced
2 small tomatoes, small dice
salt & pepper
3 -4 tablespoons soft goat cheese
1/2 cup breadcrumbs
8 large shrimp, with shells and veins removed

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



Grilled mushrooms with goat's cheese image

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

8 large portobello mushrooms
2 garlic cloves , finely chopped
150g mild goat's cheese
4 slices ham , halved
2 tbsp olive oil
50g pine nuts , lightly toasted
small handful parsley , roughly chopped
toasted ciabatta and salad, to serve

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



Portobello Mushroom and Goat Cheese Sandwiches image

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.

1 cup olive oil
2 tablespoons olive oil
6 tablespoons aged balsamic vinegar
3 garlic cloves, minced
2 shallots, minced
salt & freshly ground black pepper, to taste
6 portabella mushrooms, about 1 1/2 lb total, brushed clean and stems removed
6 round sourdough rolls, cut in half
1 1/2 cups crumbed goat cheese
12 sun-dried tomatoes packed in oil, drained and sliced in half
24 fresh basil leaves

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



Goat Cheese Sauce image

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

2 tablespoons olive oil
½ onion, diced
1 pinch salt
¼ cup all-purpose flour
2 cups milk, or more to taste, divided
1 (4 ounce) package chive and onion-flavored goat cheese
½ teaspoon salt
¼ teaspoon ground black pepper

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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.
From fooddiez.com


MUSHROOM AND GOAT CHEESE SOUFFLé - CANADIAN LIVING
Stir in egg yolks, goat cheese and remaining Parmesan cheese. Transfer to large bowl; let cool for 10 minutes. Fold in mushroom mixture. In separate bowl, beat egg whites with cream of tartar until stiff peaks form. Fold one-third into mushroom mixture; fold in remaining whites. Scrape into prepared dish. Bake on baking sheet in bottom third of 400°F (200°C) …
From canadianliving.com


EASY BAKED GOAT CHEESE PASTA WITH SAUSAGE AND MUSHROOMS
Preheat oven to 400 F. In an 8 X 10 inch pan, add the sliced mushrooms, diced onions, and sliced sausage. Toss to mix. Pour in 1 ½ Tbsp olive oil and sprinkle the sea salt, garlic powder, oregano, and paprika over top and toss to distribute. Make a little hole in the center of the dish for the goat cheese log.
From thefitpeach.com


PAN SEARED MUSHROOM GOAT CHEESE RAVIOLI WITH SPICY TOMATO ...
4 oz cream cheese-softened: 4 oz herbed goat cheese-softened: 1 T. Heavy Cream: 1 lb mushrooms-sliced: 2 T. Sherry: Salt & pepper to taste: 2 T. olive oil: Sauce: 1-28 oz can of crushed tomatoes: 4 cloves minced garlic: 1/2 t salt: 1 t sugar: 1/2 t red pepper flakes: 2 t olive oil: 1 T. Fresh basil chopped: Additional ingredients: 4 T. olive ...
From wikifoodhub.com


MUSHROOM AND GOAT'S CHEESE ARANCINI | HOMEMADE ARANICINI ...
Transfer the rice to a bowl or container and refrigerate for at least 1–2 hours until cooled completely, or overnight. Prepare the filling by heating the olive oil …
From sbs.com.au


MUSHROOM AND GOAT CHEESE PASTA - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Mushroom And Goat Cheese Pasta are provided here for you to discover and enjoy ... Hot Chocolate Recipes Easy Crockpot Easy Mexican Hot Chocolate Recipe Dessert Recipes. Blue Ribbon Dessert Recipes Chocolate Peanut Butter Ribbon Dessert Chocolate Cup Dessert Recipes Desserts Using Andes Mints Andes Mint Desserts Mini …
From recipeshappy.com


BEST MUSHROOM AND GOAT CHEESE LASAGNA RECIPES | FOOD ...
Step 7. Layer lasagna with a layer of pasta and alternating with layers of bechamel, goat cheese, mushroom mixture and grated cheeses. Season layers with salt and pepper. Finish with layer of bechamel and plenty of grated cheese. Step 8. Bake lasagna in middle of oven for about 30-35 minutes or until golden. bake.
From foodnetwork.ca


BREAKFAST SKILLET WITH SPINACH, MUSHROOMS AND GOAT CHEESE
2. In batches, sauté the mushrooms. Make sure not to crowd the pan so the mushrooms crisp up evenly. 3. Sauté for 4 minutes, flipping the mushrooms halfway through and seasoning with salt and fresh black pepper, to taste. 4. Add more butter and olive oil as needed for the second batch of mushrooms. Remove from the pan as well after seasoning.
From foodnetwork.ca


MUSHROOM AND GOAT CHEESE LASAGNA - THE WASHINGTON POST
This pan has it all: rich, creamy goat cheese sauce, earthy mushrooms, and a zesty lemon and basil topping. It’s showy and memorable, fitting for a …
From washingtonpost.com


CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS RECIPE | MYRECIPES
Stir in sherry and soy sauce; cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Stir in the remaining 1/8 teaspoon salt, sour cream, half-and-half, and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.
From myrecipes.com


MUSHROOM AND GOAT CHEESE STUFFED CHICKEN WITH SHALLOT PAN ...
The chicken breasts are stuffed with a succulent mixture of cremini mushrooms and goat cheese, seared, and then finished in the oven and doused with a shallot pan sauce before serving. The chicken stays moist from the stuffing inside, gentle cooking from a sear-roasting technique, and little pats of butter that help baste the chicken as it finishes in the oven.
From allseasonscuisine.wordpress.com


BRIE, GOAT CHEESE & MUSHROOM SOUFFLé - CHEF JEAN PIERRE
In a sauté pan, heat olive oil, when hot add the onion and cook until light golden brown, add the mushrooms and sage. Cook until the water has evaporated (5 to 10 minutes). Add the spinach, sundried tomatoes and cook for another few minutes. In a sauce pan heat the cream when hot add the cheeses and garlic. In a glass bowl using a whisk mix ...
From chefjeanpierre.com


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