STRACOTO WITH PORCINI MUSHROOMS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.
- Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.
- Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.
PASTA STUFFING WITH PORCINI AND PROSCIUTTO
Steps:
- Cook pasta until tender, drain and transfer to a mixing bowl; add prosciutto and season to taste with salt and pepper. Drain the porcini through a cheesecloth lined sieve. Reserve liquid. Rinse grit from mushrooms and chop finely. In a skillet heat the butter and saute shallots until tender. Add mushrooms, chopped porcini and reserved liquid and cook until mushrooms are tender and have absorbed the liquid. Add heavy cream and bring to a boil; season to taste with salt and pepper. Toss with pasta and transfer to a buttered baking dish. Heat, covered until hot in a preheated 350 degree oven. Delicious with turkey, capon and ham.
PORCINI AND STUFFING STRATA
Categories Cheese Dairy Mushroom Vegetable Side Bake Christmas Thanksgiving Stuffing/Dressing Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Working in batches, finely grind porcini in spice grinder. Whisk milk and next 3 ingredients in large bowl. Stir in stuffing and ground porcini, breaking up any clumps. Transfer mixture to prepared baking dish. Sprinkle cheese over stuffing mixture. Bake until puffed in center and cheese is brown in spots, about 45 minutes. Sprinkle with parsley and serve.
PORCINI, CHESTNUT, AND SAUSAGE STUFFING
Sauteing the ingredients the night before Thanksgiving saves time and allows the flavors to meld. This recipe, which calls for bacon, porcini, and chestnuts, introduces new flavors to a familiar repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 9 cups
Number Of Ingredients 15
Steps:
- Combine porcini with boiling water, and let soak for about 30 minutes.
- Meanwhile, cook bacon in a large skillet over medium-low heat, stirring frequently, until crisp, about 15 minutes. Transfer to a plate, reserving drippings in skillet. Add onion, leek, celery, and garlic to skillet, and cook until translucent and tender, about 10 minutes.
- Drain porcini, reserving 1 cup soaking liquid. Coarsely chop porcini, and add to skillet. Cook for 2 minutes. Transfer mixture to plate with bacon.
- Heat oil in same skillet. Add sausage, and cook, crumbling with a spoon, until browned, about 7 minutes. Add liver, and cook until browned, about 2 minutes. Add to bacon mixture. Let cool. (Mixture can be refrigerated overnight; bring to room temperature before using.)
- Preheat oven to 375 degrees. Combine bacon mixture, bread, chestnuts, and thyme. Pour stock and reserved porcini soaking liquid over the top. Season with salt and pepper, and toss. Let stand for 10 minutes, allowing bread to soak up liquid.
- Transfer stuffing to turkey cavity, and follow directions in Roasted Brined Turkey, being sure to cook stuffing until its temperature registers 165 degrees; place remaining stuffing in an 8-inch square baking dish, cover if desired, and bake until heated through, 35 to 40 minutes. Let cool 10 minutes before serving.
PORCINI BREAD STUFFING
When it comes to Thanksgiving stuffing, a passionate attachment to one's own family recipe, combined with a healthy suspicion of other stuffings, has become part of the holiday ritual. This one, which includes porcini mushrooms, Cognac, raisins and fresh rosemary, comes from Julia Moskin's family, and is prepared with great ceremony by her uncle Julian M. Cohen. To make it vegetarian, simply use vegetable stock rather than chicken.
Provided by Julia Moskin
Categories casseroles, stuffing and dressing, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish. (The oven can be anywhere from 350 to 400 degrees, if you need to cook both the stuffing and the turkey in it.)
- Soak mushrooms in 2 cups warm water about 30 minutes. Drain, reserving liquid. Thickly slice mushrooms. Meanwhile simmer Calvados in a saucepan until reduced to about 5 ounces.
- Melt remaining butter in large pan, add onions, and saute until transparent. Sprinkle with salt if onions are browning too fast. Add sliced mushrooms, and saute 2 minutes. Add bread, mushroom liquid, chopped parsley, rosemary and sage. Stir in reduced Calvados, applesauce, raisins, nuts and enough stock so mixture is moist but not wet. Season to taste with salt and pepper.
- Turn into buttered baking dish. Bake 45 minutes to 1 hour, until firm and crusty.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 12 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 521 milligrams, Sugar 16 grams, TransFat 0 grams
STUFFING & SAUSAGE STRATA
Steps:
- In a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following; stuffing, cheese and sausage mixture. Repeat layers. In a large bowl, whisk eggs, milk and salt until blended. Pour over layers. Refrigerate, covered, overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 1-1-1/4 hours or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 389 calories, Fat 23g fat (8g saturated fat), Cholesterol 223mg cholesterol, Sodium 1167mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
PORTOBELLO & PARMESAN STOVE TOP STUFFING STRATA
Layer portobello mushrooms, stuffing mix and Parmesan to make this tasty strata. Serve in a casserole or in ramekins-your choice!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spray a 9x13 inch casserole dish or eight small ramekins with cooking spray. Use whichever you have on hand. Sprinkle half of the stuffing mix in the bottom of the dish, creating an even layer.
- Heat the olive oil in a medium saucepan over medium heat. Add portobello mushrooms. Stir to coat mushrooms in oil. Sauté until mushrooms release their juices, about 5 minutes. Drain excess moisture off and remove mushrooms from heat.
- Sprinkle half the mushrooms over the stuffing mix in the casserole dish, then sprinkle half the parmesan cheese over the mushrooms.
- Sprinkle the rest of the stuffing mix over this, followed by the rest of the mushrooms and the rest of the cheese.
- Whisk together milk, eggs, and basil. Pour this mixture over the top of the casserole. Gently press the strata mixture down so that everything is moistened by the milk mixture.
- Cover and refrigerate for 2-24 hours (overnight is best!).
- Remove casserole from fridge 30 minutes before you're ready to bake. Preheat oven to 350 degrees, then bake the casserole, uncovered, for 30-40 minutes or until it no longer jiggles and a knife inserted in the center comes out clean.
- Serve immediately and dig in!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STUFFED PORK TENDERLOIN WITH SHIITAKE MUSHROOM SAUCE
Pork tenderloin is a versatile cut that's ideal for hurried cooks because it roasts so quickly. Filled with a stuffing of fresh herbs, sausage, porcini and shiitake mushrooms, it makes a flavorful entree. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings (2 cups sauce).
Number Of Ingredients 15
Steps:
- In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand 20-30 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop and set aside. Strain soaking liquid through a fine mesh strainer, reserving 2/3 cup., In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Remove with a slotted spoon. Remove drippings, reserving 2 tablespoons. Saute 4 cups shiitake mushrooms in reserved drippings until tender., Add rosemary, sage, porcini mushrooms and 1/3 cup mushroom soaking liquid; cook 2 minutes longer, stirring occasionally. Remove from the heat; stir in the bread crumbs, 2 tablespoons parsley and sausage., Preheat oven to 350°. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open so meat lies flat. Cover with plastic wrap; flatten to 1/4-in. to 1/2-in. thickness. Remove plastic wrap., Spoon half of the stuffing down center of each tenderloin. Close roasts; tie several times with kitchen string and secure ends with toothpicks. Sprinkle each roast with 1/2 teaspoon salt and 1/4 teaspoon pepper., Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, 55-65 minutes or until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°. Let stand 10 minutes before slicing., Meanwhile, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and remaining 1/3 cup mushroom soaking liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in remaining parsley, salt and pepper. Serve with pork.
Nutrition Facts : Calories 367 calories, Fat 14g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 938mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
PORCINI BREAD STUFFING
from todays NY Times, this is meatless and is easy to prepare. the porcinis and cognac give it a rich flavor. this is perfect if you prefer to cook your stuffing outside the bird, as i do.
Provided by chia2160
Categories Vegetable
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
- Soak mushrooms in 2 cups warm water about 30 minutes.
- Drain, reserving liquid.
- Thickly slice mushrooms.
- Meanwhile simmer Calvados in a saucepan until reduced to about 5 ounces.
- Melt remaining butter in large pan, add onions, and sauté until transparent.
- Sprinkle with salt if onions are browning too fast.
- Add sliced mushrooms, and sauté 2 minutes.
- Add bread, mushroom liquid, chopped parsley, rosemary and sage.
- Stir in reduced Calvados, applesauce, raisins, nuts and enough stock so mixture is moist but not wet.
- Season to taste with salt and pepper.
- Turn into buttered baking dish.
- Bake 45 minutes to 1 hour, until firm and crusty.
Nutrition Facts : Calories 176.1, Fat 12.2, SaturatedFat 5.1, Cholesterol 19.1, Sodium 63.4, Carbohydrate 17.4, Fiber 2, Sugar 6, Protein 2
STUFFING BREAKFAST STRATA
Make and share this Stuffing Breakfast Strata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 13x9" glass baking dish.
- Melt butter in medium skillet over medium-high heat.
- Add mushrooms and saute until tender and juices evaporate, about 6 minutes.
- Remove from heat and set aside.
- Combine egg and milk in large bowl and whisk to blend well.
- Stir in mushrooms and leftover stuffing until well combined.
- Transfer to prepared baking dish and sprinkle with cheese.
- Bake until heated through and browned, about 50 minutes.
Nutrition Facts : Calories 291.5, Fat 17.3, SaturatedFat 7.1, Cholesterol 95.9, Sodium 833.5, Carbohydrate 23.5, Fiber 2.9, Sugar 2.6, Protein 10.8
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