ISO: ISO ideas for using 1 1/2 lbs sliced shrooms, that I did not use this weekend. Too hot for soup! TIA

In Search Of:
Smitten's Mushroom Bourguignon (with my comments)

with links to Marilyn's suggestions and Deb's original recipe.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=250474

https://smittenkitchen.com/2009/01/mushroom-bourguignon/

Yes, it's been almost a year since Marilyn posted this. It's a keeper!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=241766

We finally had all ingredients at the same time!

I adapted Deb's recipe for the two of us - no olive oil, used 1 TBS butter with spray canola, pinot noir, cremini mushrooms, 1/2 medium onion finely diced and 1/2 diced chunky as sub for pearl onions, no flour. Just before serving, I stirred cooked noodles into sauce along with several TBS sliced scallions. Dinner included grilled, low sodium soy-marinated boneless pork chops, steamed zucchini, sliced mango and Rhubarb/Apple/Cherry Crisp. Colleen

Smitten Kitchen's Mushroom Bourguignon - Serves 4
The best part about this � well, besides all of it, if I can so humbly say � is that it�s a bourguignon without the heft of beef, but all of the indulgence. Plus, since you don�t need to braise it in the oven for three hours, it can be a weekday night dinner. And you can serve it to vegetarians. And nobody will miss a thing.

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid � about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=250474

 
I have some beautiful white mushrooms I forgot to saute for Fathers Day

so this morning I sliced them up, and threw into a saute pan with sliced BBQ red onions, and snow peas. Will add a little butter, evoo,
salt, pepper, fresh garlic. Saute shrooms, and onions until almost golden, add snow peas. Finish off with fresh herbs, a little soy sauce, and enjoy.

 
These Mushroom Cheese Rolls are yummy but kinda rich. I made

them when I cooked at Publix Apron's meals. You can use whatever mushrooms you have and the "browning sauce is Maggi brand. Take the heat outside and put the packets in the BBQ.
Edited to add that I use the little rolls so they are slider size.

Mushroom Cheese Rolls
8 Bakery potato rolls
1 (12x24-inch) sheet aluminum foil
2 tablespoons unsalted butter
8 oz pre-sliced fresh baby portabellas
1 teaspoon browning sauce
1/4 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons fresh Italian parsley, finely chopped
1/2 cup light mayonnaise
8 slices provolone cheese (6 oz)
Prep
- Preheat oven to 400°F.
- Split rolls crosswise; arrange bottom halves of rolls in center of foil sheet.
1. Preheat large sauté pan on medium-high 2-3 minutes. Place butter in pan, then add mushrooms, browning sauce, salt, and pepper; cook and stir 4-5 minutes or until mushrooms are well browned. Chop parsley.
2. Combine parsley and mayonnaise; spread over both halves of rolls. Divide mushrooms evenly over bottom halves of rolls; top with 1 folded cheese slice and top halves of rolls.
3. Make a foil pouch. Bring up foil sides; then double-fold top and ends to seal. Bake 10 minutes to melt cheese. Serve.

 
You reminded me of a favorite - asparagus, red pepper, mushrooms,

sautéed in a bit of oil and topped with a shake of pepper and a big squeeze of fresh lemon juice. Colorful and so tasty smileys/smile.gif Colleen

 
REC: Penne with Mushroom Pesto

This recipe uses about 10 ounces of mushrooms.
I have made this many times and we always love it!
I have also used the mushroom pesto on pieces of fish (like bass) that were baked in parchment with a schmear of the pesto on top and sitting on a bed of baby spinach.

* Exported from MasterCook *

Penne With Mushroom Pesto

Recipe By :Cooking Live
Serving Size : 4
Categories : Food Processor Cooking Healthy And Hearty
Pasta Tried & True

Amount Measure Ingredient -- Preparation Method

4 Tablespoons Extra Virgin Olive Oil
10 Ounces Fresh White Mushrooms, Chopped Fine -- see notes
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dry Sherry -- optional
1 Clove Garlic, Mashed To A Paste With -- 1/4 teas. salt
1/4 Cup Pine Nuts -- see notes
1/4 Cup Freshly Grated Parmesan
1/2 Cup Fresh Parsley Leaves, Washed & Spun Dry -- packed
1 Pound Penne Rigate, Or Other Tubular Pasta

In a 6-quart pot, bring 5 quarts salted water to a boil for pasta.

Make pesto: In a 10 to 12 inch nonstick skillet, heat 1 tablespoon olive oil over moderately high heat until hot but not smoking. Saute mushrooms with Worcestershire and sherry, salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.

In a food processor, puree mushroom mixture with garlic, pine nuts, Parmesan and remaining 3 tablespoons olive oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.

In a large bowl, whisk the pesto and 2/3 cup reserved cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.

Serve immediately.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 175 Calories; 18g Fat (90.8% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Great with a salad and crusty bread.

NOTES : The easiest way to finely chop the mushrooms is in the food processor.
I used walnuts instead of pine nuts and it worked very well. .

 
Mushroom Fried Rice

Mushroom Fried Rice 
The quickest--and most authentic--way to make this hearty version of a Chinese-restaurant favorite is to start with leftover rice (you'll need about three cups). But even if you start with raw rice, you'll still be ready to eat in well under an hour.
Plus: More Vegetable Recipes and Tips

INGREDIENTS
1 1/2 cups long-grain rice
3 tablespoons cooking oil
1/2 pound cremini mushrooms, sliced thin
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound white mushrooms, sliced thin
1/4 teaspoon dried red-pepper flakes
1 tablespoon grated fresh ginger
6 scallions including green tops, sliced thin
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup frozen peas
1 teaspoon Asian sesame oil
INSTRUCTIONS
Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
NOTES

Most people throw away shiitake stems because they're tough. But you can simmer them gently in stock, or any liquid, until they're tender. If that's too much trouble, just save them to add flavor to stock.

SUGGESTED PAIRING
Salty, sweet, and hot Asian food lends itself as no other cuisine to the fruity piquancy of German Rieslings. Try a simple Qualitätswein bestimmter Anbaugebiete (QbA) from the Mosel for best effect.
CONTRIBUTED BY  PHOTO © MELANIE ACEVEDOPUBLISHED MARCH 2012
http://www.foodandwine.com/recipes/mushroom-fried-rice

 
Mushroom Pate

Mock French Pate

Subtly spiced and meaty tasting, Originally developed by the Seneca Mushroom Company.

1 lb. fresh mushrooms - finely chopped
1/4 cup unsalted butter
1/3 cup minced onion
1/3 cup chopped celery
2 eggs
1 3 oz. package cream cheese
3/4 cup fine bread crumbs
1 tsp. salt
1/2 tsp. crushed basil
1/4 tsp. crushed oregano
1/4 tsp. crushed rosemary
1/8 tsp. black pepper

Butter a 7 by 4 inch loaf pan. Line with wax paper, leaving an overhang all around to assist in lifting out the pate later.

Preheat the oven to 400 F. Rinse, dry, and chop mushrooms. You should have 5 cups approximately. In a large saucepan melt the butter and saute onions and celery until tender - 5 minutes.

In a large bowl, beat eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano and pepper. Stir in onion-mushroom mixture and uncooked, chopped mushrooms. Blend well.

Ladle mixture into prepared loaf pan. Cover top with foil and bake untilfirm, about 1 1/2 hours. Cool in pan until lukewarm. Remove from pan using paper overhang as an aid. Remove paper. Serve at room temperature with crackers as an appetizer. Garnish with minced onion and mushroom slices.

Yields: 12-14 portions.

 
Thanks everyone! Made mushroom pate... Appreciate the ideas. (Thx sylvia, I didn't use your rec,

cause I did not have access to the oven for 1 1/2 hours. But you idea inspired me.

Thanks again!

 
You must log in or register to reply here.
Back
Top