CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE
This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
- Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
- Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
- To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
EXOTIC MUSHROOM AND WALNUT PATE
I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!
Provided by w
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g
GNOCCHI WITH WILD MUSHROOM RAGU
Provided by Food Network Kitchen
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
- Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
- Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint.
CREAMY WILD MUSHROOM RAGOUT
This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
- Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g
WILD MUSHROOMS WITH CHESTNUTS AND THYME
Categories Herb Mushroom Nut Side Sauté Thanksgiving Fall Chestnut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 6 minutes. Add garlic and stir 30 seconds. Add remaining 3 tablespoons butter and stir until melted. Add mushrooms; sprinkle with salt and pepper. Sauté until tender and brown, about 10 minutes. Add thyme and stir 1 minute. Add Madeira and simmer until almost evaporated, about 1 minute. Add chestnuts and whipping cream and simmer until cream thickens and coats mushroom mixture, about 1 minute. Season generously with salt and pepper. Transfer to bowl; sprinkle with chives.
WALNUT & WILD MUSHROOM TURNOVERS
An impressive app. can use whatever is in the fridge to change it up. I made versions with goat cheese, asiago, no mustard, etc., etc.
Provided by crabgrass annie
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook shallots in 1 Tbsp butter in skillet till soft.
- Add mushrooms, cook till all liquid from the mushrooms is evaporated.
- Add thyme, stock & simmer till mixture is almost dry.
- Remove from heat, stir in walnuts, sour cream, mustard, salt & pepper to taste.
- Melt remaining butter in saucepan.
- Preheat oven to 400.
- Roll bread one slice at a time with a rolling pin till paper thin.
- Mound 1 Tbsp of mushroom mixture in the center of bread slice, brush edges with melted butter, fold over into a triange and crimp edges.
- Repeat with remining bread & mushroom mix.
- Take care bread does not dry out. I use the cheapo white square stuff it gives a good seal when fresh.
- You can tightly wrap triangles at this point and refridge till ready to use. I have done this over night. Again the trick is to not let them dry out.
- Place triangles on cookie sheet, brush with melted butter and bake for 10 minutes or until golden brown.
Nutrition Facts : Calories 375.2, Fat 20.5, SaturatedFat 9.3, Cholesterol 33.9, Sodium 542.4, Carbohydrate 41, Fiber 2.5, Sugar 3.8, Protein 8
WILD MUSHROOM TART WITH WALNUT CREAM
Provided by Paula Wolfert
Categories dinner, appetizer
Time 2h
Yield Eight servings
Number Of Ingredients 16
Steps:
- Make the pastry one day in advance by placing the flour and pinch of salt in the work bowl of a food processor fitted with the metal blade. Sift by turning on and off once. Scatter the butter over the flour. Turn machine four or five times, or until the mixture resembles coarse oatmeal. Sprinkle with two and one-half tablespoons of ice water and turn the machine on and off twice. Dump onto a work surface covered with a sheet of waxed paper. The dough should not be too crumbly; if it is, sprinkle with droplets of cold water - just enough to mass the dough together; don't let it get at all damp. Wrap tightly and chill overnight.
- Place the dough between sheets of waxed paper or plastic wrap and roll out to make a large rectangle. Lift off the top sheet and fold the pastry dough into thirds. Turn the dough one-quarter and repeat rolling and folding once. Chill the dough for 20 minutes, then cut into eight equal-sized pieces. Roll out each portion to a paper-thin round and fit into mold or flan ring. Keep chilled until ready to bake. Repeat with remaining pieces of dough.
- Trim cepes' stems and wipe caps with a damp paper towel. Blanch for five minutes in salted boiling water; drain and press dry between paper toweling. Place the egg, prosciutto, bread, walnuts and shallots in the work bowl of a food processor fitted with metal blade and grind to a smooth paste, scraping down the insides of the work bowl from time to time. Scrape into a wide soup bowl, cover and refrigerate for three-quarters of an hour. Using a dinner fork, gradually work in small amounts of the cold cream into the walnut mixture. Each portion of cream must be blended in before the next is added. Season to taste with salt and pepper.
- Preheat the oven to 400 degrees. Spread an even, thin layer of the walnut mixture on the dough. Cut the cepes vertically into very thin slices; fan the slices slightly and place on top of the cream. Brush the surface with a little melted butter mixed with crushed garlic, salt and pepper. Bake on the middle oven shelf for 30 minutes. If using tartlet molds, cool on a wire rack for five minutes before turning out. Sprinkle the mushrooms with a few drops of walnut oil. Serve with a strong sweet chilled wine, such as Sherry.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 302 milligrams, Sugar 4 grams, TransFat 1 gram
More about "romantic wild mushroom and walnut conchiglie for two recipes"
MARINATED WILD MUSHROOM PASTA WITH WALNUT CRUMBLE …
From crushmag-online.com
67 EASY ROMANTIC DINNER IDEAS FOR TWO - EPICURIOUS
From epicurious.com
WILD MUSHROOM PâTé ON CROSTINI - TEATIME MAGAZINE
From teatimemagazine.com
ROMANTIC WILD MUSHROOM RISOTTO FOR TWO. {VEGETARIAN …
From elephantjournal.com
WILD MUSHROOM PASTA ALFREDO WITH WALNUTS RECIPE | MYRECIPES
From myrecipes.com
CHICKEN PINOT NOIR WITH WILD MUSHROOMS AND FRESH BASIL
From fromachefskitchen.com
WILD CHANTERELLE MUSHROOM, WALNUT AND SUMMER SAVOURY SOUP …
From alive.com
FETTUCCINE WITH MUSHROOMS, WALNUTS AND PARMESAN - CUP OF JO
From cupofjo.com
GARLIC MUSHROOM PASTA WITH WALNUT PESTO - DEL'S COOKING TWIST
From delscookingtwist.com
ROMANTIC WILD MUSHROOM RISOTTO FOR TWO. {VEGETARIAN RECIPE}
From pinterest.com
WILD MUSHROOM SAUCE FOR PASTA RECIPE - BBC FOOD
From bbc.co.uk
VEGAN WILD MUSHROOM FUSILLI - SCHOOL NIGHT VEGAN
From schoolnightvegan.com
IDENTIFYING WILD MUSHROOMS: A GUIDE TO EDIBLE AND ... - TREEHUGGER
From treehugger.com
CONCHIGLIE AL FORNO WITH MUSHROOMS AND RADICCHIO - POPSUGAR …
From me.popsugar.com
WILD MUSHROOM AND WALNUT SOUP - CALIFORNIA WALNUTS
From walnuts.org
EXOTIC MUSHROOM AND WALNUT PATE RECIPE - FOOD NEWS
From foodnewsnews.com
WILD MUSHROOM AND WALNUT PASTA RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CONCHIGLIE PASTA WITH CHANTERELLE MUSHROOMS AND LEEKS
From surreyfarms.net
WILD MUSHROOM AND WALNUT SOUP - INDEPENDENT.IE
From independent.ie
LENTIL, MUSHROOM, AND WALNUT BOLOGNESE - UP BEET KITCHEN
From upbeetkitchen.com
GNOCCHI WITH WILD MUSHROOMS RECIPE - FOOD & WINE
From foodandwine.com
ROMANTIC WILD MUSHROOM STOCK PHOTOS - DREAMSTIME.COM
From dreamstime.com
SCALLOPS, FRESH MUSHROOMS AND WINE: ROMANTIC DECADENCE FOR TWO
From blue-kitchen.com
PAIRINGS: WILD AND WONDERFUL MUSHROOMS | WINE ENTHUSIAST
From winemag.com
PAIRINGS: MUSHROOMS AND WINE: ANYTHING GOES
From winemag.com
CAMPANELLE WITH CREAMY MUSHROOM SAUCE - SPEND WITH PENNIES
From spendwithpennies.com
PASTA CONCHIGLIE WILD MUSHROOMS PARMESAN CLOSEUP STOCK PHOTO …
From shutterstock.com
VEGAN CREAMY MUSHROOM PASTA WITH WALNUTS (TAGLIATELLE AI FUNGHI)
From vegancocotte.com
WALNUT, LEEK, MUSHROOM AND LENTIL RAGù - THE WINE SOCIETY
From thewinesociety.com
RECIPE: WILD MUSHROOM PâTé WITH WALNUTS AND GLAZED CRANBERRIES
From edibletcetera.com
PASTA CONCHIGLIE WITH WILD MUSHROOMS AND PARMESAN CLOSE-UP.
From canstockphoto.com
CAPPELLETTI WITH WILD MUSHROOM SAUCE - RECIPE - FINECOOKING
From finecooking.com
PASTA WITH CHANTERELLE MUSHROOMS AND SPECK. - THE PASTA PROJECT
From the-pasta-project.com
GROUND PORK CONCHIGLIE WITH CREMINI MUSHROOMS
From makegoodfood.ca
PASTA CONCHIGLIE WITH WILD MUSHROOMS AND PARMESAN CLOSE-UP. HORI
From dreamstime.com
MUSHROOM-WALNUT BOLOGNESE RECIPE - REAL SIMPLE
From realsimple.com
ROMANTIC WILD MUSHROOM RISOTTO FOR TWO. {VEGETARIAN RECIPE}
From proda.elephantjournal.com
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #lunch #main-dish #eggs-dairy #pasta #european #heirloom-historical #holiday-event #romantic #vegetarian #italian #cheese #dietary #one-dish-meal #low-sodium #valentines-day #inexpensive #low-in-something #pasta-rice-and-grains #penne #pasta-shells #taste-mood #number-of-servings #presentation #served-hot
You'll also love