GARLIC MUSHROOM FONDUE
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the chanterelles, shiitakes and garlic and cook on medium heat until the mushrooms are fully cooked, about 5 minutes. Add the thyme and chile de arbol and mix well until evenly incorporated. Season with salt and pepper. Remove the mushrooms to a plate.
- To the same skillet, add the white wine and bring to a simmer. Toss the Monterey Jack and Oaxaca cheese with the cornstarch until well coated. Slowly stir the cheese into the skillet and continue to gently stir until melted and smooth.
- Pour into a fondue pot and keep warm. Top with the reserved mushrooms and serve with crostini or your favorite crudites.
MUSHROOM COUSCOUS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.
BORDELAISE SAUCE WITH MUSHROOMS
I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!
Provided by TWIGGS1952
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
- Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g
CREAMY MUSHROOM SAUCE
This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.
Provided by Michele
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
- Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g
EASIEST MUSHROOM SAUCE
Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, combine broth, flour, mushrooms, green onions and butter. Cook, stirring constantly, until golden brown and thickened.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 5.7 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 187.2 mg, Sugar 0.6 g
MUSHROOM FONDUE SAUCE
This was always one of my favorite sauces for beef fondue. It's great with steak, chicken or on it's own. We grew up fonduing, so this is a family recipe that must be shared! I have served it many times and guests always ask for the recipe. This sauce is served warm and is excellent and easy!
Provided by rwparker
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in saucepan.
- Add flour, mixing well.
- Add remaining ingredients and cook over medium heat until thick.
Nutrition Facts : Calories 139.4, Fat 11.8, SaturatedFat 7.4, Cholesterol 27.9, Sodium 283.8, Carbohydrate 5.4, Fiber 0.2, Sugar 0.4, Protein 3.4
FONDUE STUFFED MUSHROOMS
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Set a rack on a rimmed baking sheet. Toss the mushrooms with the olive oil; season with salt and pepper. Arrange open-side down on the rack. Bake until tender, about 30 minutes.
- Meanwhile, melt the butter in a medium skillet over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the panko and cook, stirring occasionally, until golden, about 5 minutes. Stir in the parsley, lemon zest and 1/2 teaspoon salt.
- Turn the mushrooms open-side up. Fill each with 1/2 teaspoon of the panko mixture and a cube of cheese; sprinkle with more of the panko mixture. Bake until the cheese is melted and the panko is golden, 5 minutes.
MUSHROOM FONDUE
Make and share this Mushroom Fondue recipe from Food.com.
Provided by Vicki in Kansas Bro
Categories Vegetable
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/2 cup of the olive oil in a large saute pan over medium-high heat. When the oil is hot add the mushrooms and cook until they start to brown. Make sure not to crowd the pan or the mushrooms will steam instead of searing. Remove from pan and set aside.
- Turn the pan to medium heat and add the remaining 1/2 cup olive oil, onions and garlic and saute for about 10 minutes. Add chicken broth and reduce by half. Add the cream and reduce by half. Add the rest of the ingredients, simmer for 10 minutes and season witth salt and pepper to taste.
- Pour mixture into a fondue pot. Surround with seared mushrooms. Dip the mushroms into the mixture.
Nutrition Facts : Calories 416.6, Fat 40.1, SaturatedFat 14.2, Cholesterol 61.9, Sodium 346.9, Carbohydrate 8.1, Fiber 1.6, Sugar 1.8, Protein 9.3
MUSHROOM FONDUE
Provided by Food Network
Categories appetizer
Time 35m
Yield 10 to12 servings
Number Of Ingredients 11
Steps:
- Heat 1/2 cup of the olive oil in a large saute pan over medium-high heat. When the oil is hot, add the mushrooms and cook until they start to brown. Make sure not to crowd the pan or the mushrooms will steam instead of searing. Remove from the pan and set aside.
- Turn the pan to medium heat and add the remaining 1/2 cup of the olive oil, onions and garlic and saute for about 10 minutes. Add the chicken broth and reduce by half. Add the cream and reduce by half. Add the rest of the ingredients, simmer for 10 minutes and season with salt and pepper, to taste.
- Pour mixture into a fondue pot. Surround with the seared mushrooms. Dip the mushrooms into the mixture. Serve immediately.
MUSHROOM BOLOGNESE
Provided by Michael Symon : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse the mushrooms until they appear coarsely ground. (This can also be done by hand.) Set aside.
- Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the garlic, carrots, celery and onions with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
- Add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Add the milk, season with salt and pepper and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes.
- Before serving, stir in some basil and freshly grated Parmesan. To serve, grate more Parmesan over top.
MUSHROOM BOUCHEES
These are perfect, bite-size mushroom appetizers that are always a hit at parties and family gatherings alike. Even the little ones love them - just don't tell them they're made with mushrooms! The recipe comes from a French-Canadian grandmother whose kitchen creations are magnifique.
Provided by Ella
Categories Appetizers and Snacks Vegetable Mushrooms
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Chop green onions and mushrooms very finely, to a nearly paste-like consistency.
- Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant, about 2 minutes. Whisk cornstarch into half-and-half; pour into mushroom mixture and cook, stirring often, until thickened, about 3 minutes. Season mushroom mixture with salt, pepper, and garlic powder.
- Roll bread slices with a rolling pin until very flat and thin. Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices. Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet.
- Bake in the preheated oven until bread is browned, about 10 minutes.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 16.5 g, Cholesterol 10.6 mg, Fat 4.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 328.5 mg, Sugar 1.8 g
MUSHROOM SAUCE
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is soft. Add mushrooms and thyme and saute over medium-high until browned, 10 minutes. Add wine and cook until evaporated. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta. Serve topped with parsley.
Nutrition Facts : Calories 234 g, Fat 14 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g
MUSHROOM PASTA SAUCE
This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.
Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.
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