Mushroomwalnutaugratin Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-count muffin tin with nonstick cooking spray.
• Prepare the pie crust mix according to package instructions. Evenly divide the dough into 10 pieces. Divide the dough among the cups of the muffin tin, and press into the bottom and up the sides in an even layer to form a mini crust. Refrigerate while preparing the filling.
• Heat the canola oil in a large skillet over medium heat. Add the mushrooms, garlic, thyme and onions. Season with salt and pepper. Saute until the mushrooms are golden. Set aside 10 mushroom slices to garnish the top of the tarts. Set aside 1/3 cup mushrooms and onions for Round 2 Recipe Braised Beef and Mushroom Soup.
• Add the remaining sauteed mushrooms and onions with the walnuts into the bowl of a food processor fitted with a blade attachment. Pulse to coarsely chop. Add the breadcrumbs and beef broth, and a pulse a few times to mix in.
• Spoon the mushroom and walnut mixture into the pie crusts in the muffin tin. Top each with a reserved mushroom slice. Bake until the crust is golden, 20 to 25 minutes. Remove from the oven and cool in the tin about 30 minutes before carefully removing the tarts.

Steps:

• Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.
• Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes.
• Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes.
• Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.

Steps:

• In a large saucepan, combine water, onions, garlic, aminos, tamari mushrooms and walnuts. Bring this mixture to a boil.
• Seperately mix the cornstarch and the 1/4 cup water and slowly add this mixture to the sauce.
• Cook over low heat, stirring frequently, until the sauce thickens. About 10 minutes.
• Serve this with the mushroom walnut loaf or over steamed brown rice.

Steps:

• For pilaf:.
• Heat oil in 2 quart saucepan.
• Stir in rice and cook and stir until it begins to brown.
• Add onion, stirring until lightly browned.
• Add bouillon cube, salt, ginger, oregano and water, stirring to combine.
• Cover and lower heat to simmer.
• Cook until rice is just tender, about 30 minutes.
• For mushroom/walnut mixture:.
• Preheat oven to 400 degrees.
• Heat oil in large skillet over medium high heat, add walnuts and stir until lightly browned.
• Remove with slotted spoon and reserve.
• Add onions and mushrooms to oil and brown lightly, remove with slotted spoon and reserve.
• Add broccoli and saute until crisp-tender, about 8 minutes.
• Stir in onions, mushrooms, water chestnuts and garlic.
• Remove from heat and add walnuts, soy sauce and sour cream.
• Stir lightly to coat vegetables.
• Spread brown rice pilaf in greased, shallow 2 1/2 quart baking dish.
• Cover with vegetable mixture, and sprinkle evenly with cheeses.
• Bake until cheese melts, about 20 minutes.
• Serve garnished with orange slices.
• Cooking time below is approximate, as I think you can do the pilaf and mushroom mixture concurrently.

Steps:

• In a heavy skiiler over meduin-high heat, heat thge olive oil, then add the minced shallots and saute until golden.
• Stir in the mushrooms and walnuts saute for 2 minutes, then pour on the balsamic vinegar, stirring constantly until the liquid has steamed off.
• Remove from heat and stir in the sour cream.
• Split the potatoes lengthwise and gently scoop the insides into the hot skillet.
• Mix thouroughly, then mound the filling back into the potato skins and place the potaoes into a shallow baking dish.
• Top each with a slice of smoked cheese, then place under the broiler until the cheese is brown and bubbly.

Steps:

• Heat oil over medium heat and saute onions and mushrooms for 2 minutes.
• Add water, cover pan, and cook for 8 minutes over medium heat.
• There should be a small amount of water left in the pan at this time.
• Meanwhile, chop walnuts in food processor.
• Add the mushroom mixture to the walnuts in the food processor and process until smooth.
• Season to taste with salt and pepper.