SQUAB WITH MUSHROOMS AND PEARS
There's an almost infinite list of compatible dishes to match the earthy elegance of Barolo. Some gaminess, herbs, fruit and the alluring funkiness of mushrooms are the wine-friendly elements brought together in this dish, a dinner for two. The method of roasting the squab is based on the recipe in Pierre Koffmann's "Memories of Gascony." It's a technique that yields perfectly medium-rare birds, so I would not mess with it. But the accompanying pear and mushroom ragout is my own, and I'm quite proud of it, down to the idea of not bothering to peel the pears. You could serve the squabs whole for more drama, but quartering them makes them easier for guests to handle.
Provided by Florence Fabricant
Categories dinner, for two, lunch, roasts, main course
Time 40m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Mix together bacon, pear and mushrooms. Season with salt and pepper.
- Rinse and dry squabs. Rub with butter. Stuff cavity of each with 3 sprigs thyme, 3 sage leaves and a clove of garlic. Place in baking dish and roast for 5 minutes. Reduce heat to 400 degrees and roast 10 minutes more. Remove from oven. Wrap each squab in foil to keep warm.
- Stir wine into baking dish, scraping the bottom. Spread the mushroom mixture into the baking dish and cook for 20 minutes. Stir in stock. Increase oven temperature to 475 degrees. Unwrap squabs and place them on top of the mushroom mixture. Return the baking dish to the oven for 5 minutes.
- Remove squabs to a cutting board. Spread mushroom mixture, including any juices in the pan, on a warm serving platter. Using poultry or kitchen shears, or a sharp heavy knife, cut the squabs in quarters. Arrange on the platter and garnish with thyme sprigs.
Nutrition Facts : @context http, Calories 1186, UnsaturatedFat 47 grams, Carbohydrate 26 grams, Fat 89 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 33 grams, Sodium 1398 milligrams, Sugar 12 grams, TransFat 0 grams
MUSHROOM PIES WITH PEAR SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and mist with cooking spray.
- On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares. Brush the center of each with mustard and season with salt and pepper. Place the mushrooms gill-side up on the pastry and season with salt and pepper.
- Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms. Fold in the pastry edges, pleating to fully cover the mushrooms; press to seal. Brush both sides of the pastry with the beaten egg. Place seam-side down on the baking sheet, make slits in the top and bake until golden and crisp, 25 minutes. Let cool slightly.
- Meanwhile, combine the shallot, vinegar, and salt and pepper to taste in a bowl, then whisk in the olive oil. Toss the dressing with the salad greens and pear. Serve the salad with the mushroom pies.
Nutrition Facts : Calories 736, Fat 47 grams, SaturatedFat 18 grams, Cholesterol 106 milligrams, Sodium 1,045 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 27 grams
CHEEZY MUSHROOM MELT
Provided by Chuck Hughes
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Chuck Hughes makes this melt for breakfast or lunch: creamy, earthy and cheesy, you can't go wrong!
- For the mushrooms: In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper.
- For the bechamel sauce: Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside.
- For the melt: Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
- For serving: Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.
PEAS WITH MUSHROOMS
Very easy. Great with steak or fish.
Provided by MOLSON7
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Cook peas according to package directions. Set aside.
- Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g
ROASTED MUSHROOMS AND PEARL ONIONS
Use this recipe when making our Beef Bourguignon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with onions and oil; season with salt and pepper. Roast until tender and browned, stirring halfway through, about 30 minutes.
MUSHROOM & PEPPER MELTS
This indulgent meal for one with melting cheese and vegetables can easily be doubled up for more diners
Provided by Katy Greenwood
Categories Main course
Time 30m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the oil, pepper, mushroom, garlic and thyme leaves in a bowl. Season well, then toss together.
- Heat a griddle pan over a high heat, and cook the pepper and mushroom slices for 10-12 mins, turning every so often, until softened and charred.
- Meanwhile, toast the bread on one side until golden. Pile the griddled veg and any of the remaining flavoured oil from the bowl onto the untoasted side of the bread. Top with the cheese and grill for 3-5 mins until bubbling and golden.
Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
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MUSHROOM MELTS - EATINGWELL
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Servings 4Calories 448 per servingTotal Time 30 mins
- Preheat oven to 200°F. Heat oil in a large nonstick skillet over medium-high heat. Add shallot and cook, stirring often, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring occasionally, until the mushrooms soften and begin to brown, about 10 minutes. Add vinegar; cook, stirring often, until mostly evaporated, about 2 minutes. Transfer the mushroom mixture to a bowl and set aside.
- Coat 1 side of each bread slice evenly with butter and set 4 slices aside. Place the remaining 4 slices, coated-sides down, on a cutting board. Top each with 1 slice Swiss cheese, 2 ½ tablespoons mushroom mixture and 2 tablespoons Gruyère. Top with the remaining bread slices, coated-sides up.
- Wipe the skillet clean and heat over medium heat. Add 2 sandwiches; cook until the bottom side is crispy and browned, 2 to 3 minutes. Carefully turn the sandwiches over and continue cooking until the cheese has completely melted, about 2 minutes more. (Alternatively, heat a panini press to medium. Place 2 sandwiches on the cooking grates and close the press. Cook until both sides of the sandwiches are browned and crisp and the cheese is melted, about 2 minutes.) Remove from the skillet; keep warm in the oven. Repeat with the remaining sandwiches.
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5/5 (17)Category Appetizer, LunchCuisine AmericanTotal Time 55 mins
- Preheat Oven to 350˚F and line large baking sheet with parchment paper. Place a large non-stick skillet over medium heat. Add 1 Tbsp butter and chopped onion. Saute stirring often until soft and lightly golden (5-7 min). Add garlic and stir until fragrant (1 min). Transfer to mixing bowl.
- In the same skillet over medium/high heat, add 1 Tbsp butter and sautee mushrooms until soft, juices are released and evaporated (10-12 min). Transfer mushrooms to the same mixing bowl.
- Add bacon to the same skillet and sauté until browned (7 min). Transfer to paper towel lined plate to drain fat before adding to the mixing bowl.
- Add 2 1/2 cups shredded cheese, 1/4 cup chopped parsley, 2 Tbsp mayonnaise, 1/4 to 1/2 tsp salt, and 1/4 tsp pepper, or season to taste. Stir to combine.
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5/5 (45)Calories 407 per serving
- Chop enough of the sliced onion to measure 1/4 cup. Combine chopped onion, beef, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Divide beef mixture into 4 equal portions with moist hands, shaping each into a 4-inch oval patty. Press thumb in center of each patty, leaving a nickel-sized indentation.
- Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan, swirling to coat. Add patties; cook 4 minutes on each side or until done.
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- Evenly stuff reserved mushroom caps with pear mixture, then arrange on baking sheet. Bake 15 minutes or until mushrooms are tender.
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