ELIA ABOUMRAD'S PORTOBELLO & BUTTON MUSHROOM CREME W. PECANS
Make and share this Elia Aboumrad's Portobello & Button Mushroom Creme W. Pecans recipe from Food.com.
Provided by Faith lt3
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add button mushrooms and cook, stirring occasionally, until beginning to soften. Season with salt and pepper to taste.
- 2. Add cream and chicken broth to mushrooms and bring to boil. Reduce to a simmer and cook for 20 minutes. Cover mixture and continue to simmer for 20 minutes longer. Remove from heat and let stand covered for 20 minutes. Strain mixture, discarding mushrooms and reserving cream mixture.
- 3. Meanwhile, in a small skillet, heat 1 tablespoon olive oil and butter over medium heat. Add Portobello mushrooms and cook until beginning to soften. Remove from heat.
- 4. To serve: Warm cream mixture if necessary. Divide between bowls and top with Portobello mushrooms, pecans and chives. Serve immediately.
Nutrition Facts : Calories 1236.7, Fat 127.4, SaturatedFat 63.4, Cholesterol 354.1, Sodium 507.9, Carbohydrate 18.3, Fiber 4.7, Sugar 4.8, Protein 15.3
TERIYAKI CHICKEN W/PECANS
Make and share this Teriyaki Chicken W/pecans recipe from Food.com.
Provided by benluc
Categories Chicken Breast
Yield 8
Number Of Ingredients 7
Steps:
- Combine teriyaki sauce, ginger and garlic powder.
- Pour into large plastic bag with chicken pieces.
- Press air out, tie top securely.
- Turn over several times to coat chicken pieces.
- Refrigerate 8 hours or overnight. Remove chicken, reserving marinade. Combine egg and 2 tablespoons of reserved marinade, set aside. Combine pecans and flour on large plate. Dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides.
- Place chicken pieces, skin side up, on rack placed in large baking pan.
- Bake at 350 degrees for 50 minutes, or until chicken is tender.
- Cool slightly, then serve. Or, chill in refrigerator 4 hours or overnight. Wrap in foil, and transport packed in ice cooler to your picnic! Yields 8 servings.
Nutrition Facts : Calories 487.1, Fat 36.1, SaturatedFat 7.4, Cholesterol 126.8, Sodium 1140.8, Carbohydrate 10.5, Fiber 2.2, Sugar 4.7, Protein 30.4
SHERRIED CREAM OF PORTOBELLO MUSHROOM SOUP
Categories Soup/Stew Milk/Cream Blender Mushroom Onion Vegetarian Quick & Easy Lunch Sherry Winter Simmer Gourmet
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Quarter and thinly slice mushrooms and chop onion. In a heavy saucepan cook mushrooms and onion in butter over moderate heat, stirring occasionally, until softened and any liquid mushrooms give off is evaporated. Add water and cream and simmer 15 minutes. In a blender purée half of mixture (use caution when blending hot liquids) and stir purée, Sherry, and salt and pepper to taste into mixture remaining in pan. Heat soup until hot and stir in chives.
PORTOBELLO MUSHROOMS AND SOUR CREAM AND CHIVE POTATOES #SP5
Official Contest Entry: Simply Potatoes 5Fix. This is a hearty meal that is sure to please whether being served as an appetizer or main dish.
Provided by Raigan W.
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 400.
- Cleanse the mushrooms and remove the stems. Then, finely chop the stems.
- In a pan, saute the mushroom stems in 2 Tbsp olive oil over a medium high heat until tender.
- Rub the mushroom caps with oil and put them in a greased or oiled baking pan.
- In a bowl, combine the sour cream and chive mashed potatoes and Romano cheese, and the sautéed mushroom stems; mix until well blended, and stuff firmly into the mushroom caps.
- In another bowl, combine the remaining olive oil, bread crumbs, and Romano cheese. Sprinkle this over the stuffed mushroom caps.
- Bake uncovered for about 25 minutes, or until the potatoes are heated through. Now serve with your meal, or make this your meal.
Nutrition Facts : Calories 310.4, Fat 14.3, SaturatedFat 6, Cholesterol 29.5, Sodium 612, Carbohydrate 30.2, Fiber 2.7, Sugar 4.5, Protein 15.6
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