BLACK TRUFFLE FONTINA CHEESE BAKED POTATO
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, about 45 minutes.
- Meanwhile, cook the bacon in a small saute pan over medium heat until crispy, 8 to 10 minutes. Remove the bacon from the pan, leaving the fat behind. Add the panko and garlic and toast until browned, 2 to 4 minutes. Combine with the bacon, draining any excess fat. Season with salt and pepper.
- Remove the potatoes from the foil while warm, and cut down the centers lengthwise without cutting all the way through; scoop the centers into a bowl.
- Mash the potatoes with the cream, butter and truffle. Season with salt and pepper.
- Preheat the broiler. Place the potato mixture back into the skins and top with the fontina cheese. Broil until the cheese is melted and bubbling, about 4 minutes.
- Garnish with the breadcrumb mixture, chives and more shaved truffle and serve.
PARMESAN CRUSTED PORTOBELLO MUSHROOMS WITH WHITE TRUFFLE OIL
Steps:
- Heat grill to medium-low. Combine Parmesan, thyme and salt and pepper in a small bowl.
- Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil.
- In a saute pan, drizzle olive oil and saute the oyster mushrooms until golden brown and tender. Season with salt and pepper.
- Place on top of portobellos and serve.
MUSHROOM, GOAT CHEESE AND TRUFFLE OIL PANINI
Provided by Tyler Florence
Time 35m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in a saute pan over medium-high heat. Add the garlic and 2 tablespoons thyme and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they are browned and soft, about 10 minutes. Remove from the heat and let them cool for about 15 minutes. Put the mushrooms into a food processor and pulse a few times until they are finely chopped. (Alternately, you can chop them on a board with a knife.) Scrape them into a bowl. Crumble in the goat cheese and add the remaining thyme. Pour in the truffle oil, if using, and mix well to combine.
- Cut the focaccia into 4 pieces, slice them horizontally, and drizzle with some olive oil. On the bottoms place 1/4 of the mushroom mixture and top with some arugula. Put the tops on and gently press each sandwich to flatten it slightly. Drizzle some more olive oil over the tops.
- Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.
SAUTEED MUSHROOMS (QUICK AND SIMPLE)
Delicious as a side, appetizer, part of a salad, or even just a snack! How French of you!
Provided by NolaBlu
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 19.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 503.4 mg, Sugar 1.3 g
GRILLED CHEESE WITH SAUTEED MUSHROOMS
Categories Sandwich Mushroom Cocktail Party Vegetarian Quick & Easy Lunch White Wine Fall Pan-Fry Fontina Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides, then cook mushrooms with salt and pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 8 minutes. Add wine and boil, stirring occasionally, until liquid is evaporated, about 5 minutes. Cool mushrooms to room temperature, about 10 minutes.
- Toss mushrooms with cheese and parsley in a bowl.
- Divide cheese mixture among 8 slices of bread (a scant 1/2 cup per slice), spreading evenly, then top with remaining 8 slices.
- Heat 1 tablespoon butter in cleaned skillet over moderate heat until foam subsides, then cook 2 sandwiches, without turning over, until undersides are browned, about 3 minutes. Transfer sandwiches to a cutting board. Heat 1 tablespoon butter in skillet until foam subsides, then return sandwiches, browned sides up, to skillet and cook until undersides are browned, about 3 minutes more, transferring back to cutting board as cooked. Make 3 more batches in same manner.
- Trim off crusts and cut each sandwich into 4 triangles. Top each triangle with a drop of truffle oil (if using).
MUSHROOM AND FONTINA QUESADILLA
Fontina's natural nuttiness makes its a natural pairing with earthy mushrooms and spicy salami in this twist on the typical quesadilla.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 8
Steps:
- On a work surface, layer salami on half the tortilla. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 8 minutes. Season with salt and pepper.
- Place mushrooms and cheese on top of salami; fold tortilla over filling. Place quesadilla in skillet and cook over medium until tortilla is golden brown and cheese is melted, about 3 minutes per side. Transfer quesadilla to a cutting board and cut into 3 wedges.
- In a small bowl, toss arugula with lemon juice and 1/4 teaspoon oil. Season with salt and pepper and serve alongside quesadilla.
Nutrition Facts : Calories 556 g, Fat 33 g, Fiber 3 g, Protein 28 g
More about "sauteed mushroom and fontina cheese quesadilla with white truffle oil recipes"
MUSHROOM QUESADILLAS - CLOSET COOKING
From closetcooking.com
CRISPY CHEESE AND MUSHROOM QUESADILLAS RECIPE
From simplyrecipes.com
CREAM CHEESE STUFFED MUSHROOMS RECIPE - A SPICY …
From aspicyperspective.com
CRISPY MUSHROOM QUESADILLAS RECIPE | BON APPéTIT
From bonappetit.com
4/5 (18)Author Chris MoroccoServings 2
SAUTéED MUSHROOM AND FONTINA CHEESE QUESADILLA
From rollyourbones.com
SAUTEED MUSHROOM AND FONTINA CHEESE QUESADILLA WITH WHITE …
From recipenet.org
THE BEST SAUTEED MUSHROOM RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
THE BEST SAUTéED MUSHROOMS RECIPE | MONTANA HAPPY
From montanahappy.com
CRISPY, CHEESE-CRUSTED MUSHROOMS AND GREENS QUESADILLA
From thekitchn.com
SPINACH AND MUSHROOM QUESADILLAS - THE PIONEER WOMAN
From thepioneerwoman.com
FONTINA CHEESE AND MUSHROOM QUESADILLA — EVERYDAY …
From everydaygourmet.tv
WHITE TRUFFLE GRILLED CHEESE - FOOD52
From food52.com
MIXED MUSHROOM-AND-CHEESE QUESADILLAS RECIPE - ENRIQUE OLVERA …
From foodandwine.com
SAUTEED MUSHROOM AND FONTINA CHEESE QUESADILLA RECIPE
From cookeatshare.com
You'll also love