WHITE WINE AND GARLIC MUSHROOM CREAM SAUCE
I got this delicious recipe from a chef at a restaurant where it was served with chicken. It also goes great with pasta or as a risotto sauce. It's easy to make but tastes very expensive!
Provided by Shuzbud
Categories Sauces
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
- Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
- Crumble in the stock cube.
- Add the cream.
- Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
- If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.
Nutrition Facts : Calories 975.2, Fat 88.6, SaturatedFat 54.9, Cholesterol 326.4, Sodium 680.5, Carbohydrate 20.6, Fiber 2.1, Sugar 5.8, Protein 9.4
UDON PEANUT BUTTER NOODLES
Udon noodles with a spicy Peanut sauce.
Provided by Mojito Mama
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
- While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 34.3 g, Cholesterol 83.1 mg, Fat 15.9 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 3.4 g, Sodium 875 mg, Sugar 6.4 g
PASTA WITH MUSHROOM WINE SAUCE
Make and share this Pasta With Mushroom Wine Sauce recipe from Food.com.
Provided by Aarti D.
Categories European
Time 25m
Yield 3 pasta, 3 serving(s)
Number Of Ingredients 12
Steps:
- Start heating a large pot of water for the pasta. Meanwhile, wash and slice mushrooms.
- Heat the oil in a large skillet, add the onions and cook over medium heat until lightly colored.
- Raise the heat, add the mushrooms, and saute until they begin to brown, about 4 to 5 minutes.
- Season with salt and pepper and add half the garlic. Mix the tomato paste and wine and add it to the mushrooms. Lower the heat and cook for 5 minutes more. If the pan dries, add a little pasta water.
- Cook the pasta in the boiling water, then drain and add it to the mushrooms alone with the cream, herbs, and remaining garlic.
- Toss, correct the seasonings, and divide among serving plates.
Nutrition Facts : Calories 562.5, Fat 23.1, SaturatedFat 9.3, Cholesterol 44.2, Sodium 74.3, Carbohydrate 68.2, Fiber 4.8, Sugar 7.2, Protein 16.3
THREE MUSHROOMS CROSTINI
This recipe is from the issue of February 2006 of Coup de Pouce. It is recommanded to use exotic mushrooms (oyster, shiitake, stem removed and portobello)
Provided by Boomette
Categories Vegetable
Time 30m
Yield 17 crostinis, 17 serving(s)
Number Of Ingredients 10
Steps:
- Spread baguette slices on a baking sheet. In a skillet, melt the butter at medium heat. Brush the slices with about 1 tablespoon of melted butter. Cook under the preheated grill for about 4 minutes or until the slices are golden and crispy (flip at mid-cooking). Set aside.
- Meanwhile, in the skillet, add shallots and garlic. Cook, stirring, for 3 minutes or until softened. Add mushrooms, thyme, salt, pepper and cook while stirring for about 7 minutes or until mushrooms are golden and liquid has evaporated. Add parsley and stir.
- When ready to serve, spread about 1 tablespoon of the mushroom mixture on each crostini and sprinkle with oil. Serve hot.
Nutrition Facts : Calories 50, Fat 1.8, SaturatedFat 0.9, Cholesterol 3.6, Sodium 159.7, Carbohydrate 7.3, Fiber 0.4, Protein 1.2
STIR FRY MAITAKE MUSHROOM & BEEF WITH OYSTER SAUCE
This recipe is from a Japanese Mushroom company called Yukiguni Maitake Corporation. I bought some maitake mushrooms at a local japanese market and wanted to add the recipe here so that I can find it tomorrow when I plan to cook them! I would image you could use regular "gringo" mushrooms too. But I have read that the health benefits of maitake mushrooms is really really good- especially for cancer.
Provided by kda949
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate the beef in a mixture of equal parts soy sauce and white wine for 5 to 6 minutes.
- Break maitake mushrooms into bite sized pieces.
- Heat oil in wok on high heat (peanut oil works best for stirfry because of the high heat but I use canola oil without any problems).
- Add red pepper, green onion and eggplant to the wok and stir fry.
- Add beef, Maitake Mushrooms, Chinese cabbage and oyster sauce to the mixture. Stir well and cook until beef is cooked through.
- If desired, add 1-4 tsp corn starch to thicken the sauce.
Nutrition Facts : Calories 145.3, Fat 7.4, SaturatedFat 1, Sodium 1382.8, Carbohydrate 14.6, Fiber 6.2, Sugar 6.1, Protein 5.4
HONEY-GLAZED MUSHROOMS WITH UDON
In this weeknight dish, caramelized mushrooms are bathed in a satiny glaze of honey and butter, delivering the winning trifecta of sweet, savory and earthy. Cremini mushrooms are the hardest workers of the fungi world; they are inexpensive and accessible, and while they may not feel as fancy as some wild varieties, with some time in the pan, they burst with complex flavor. (Button mushrooms also do the job well.) Chubby udon are the ideal carriers for the luscious sauce, but for the most satisfying results, use fresh or frozen noodles, rather than the thinner dried strands. (Though in a pinch, they work, too). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, weeknight, noodles, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
- Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, 1/2 teaspoon salt and a few turns of black pepper. Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
- Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.
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