FILET MIGNON WITH MUSTARD AND MUSHROOMS
Provided by Ina Garten
Time 45m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Be sure your stove is well ventilated!
- Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom and sides) for about 2 minutes per side.
- Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil and allow to rest for 10 minutes.
- Meanwhile, heat the butter in a medium (8-inch) saute pan over medium-low heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and set aside.
- At the same time, add the olive oil to the cast-iron skillet (don¿t wipe it out), add the shallots and cook over medium-low heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
- Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.
FILET MIGNON WITH ROSEMARY AND MUSHROOM GRAVY
Provided by Giada De Laurentiis
Time 47m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.
- Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
- Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.
DEEP FRIED MUSHROOMS
Button mushrooms are battered and fried in oil for an irresistible snack. These are great for watching sports.
Provided by Angel Marcelino
Categories Appetizers and Snacks Vegetable Mushrooms
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
- Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
- Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 13.9 g, Cholesterol 23.3 mg, Fat 6.5 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 239.3 mg, Sugar 1 g
DEEP-FRIED MOREL MUSHROOMS
We hunt these every spring and, cooked this way, you can taste the mushroom and they stay crispy. These are the prime rib of mushrooms! You will love these so much you won't be able to stop eating them.
Provided by Peggianne
Categories Appetizers and Snacks Vegetable Mushrooms
Time 49m
Yield 4
Number Of Ingredients 12
Steps:
- Place morels in a large bowl of warm salted water and leave to soak, about 30 minutes. Drain.
- Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag to make breading mix.
- Whisk milk and egg together in a small bowl.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip mushrooms, a few at a time, into milk mixture. Toss in breading mix until coated; shake off excess.
- Fry breaded morels in the hot oil, working in batches, until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 32.6 g, Cholesterol 53.8 mg, Fat 14.6 g, Fiber 2.2 g, Protein 9.7 g, SaturatedFat 3 g, Sodium 59.8 mg, Sugar 5.5 g
MUSHROOMS AND GARLIC GRILLED IN A PACKET
Serve this packet hot off the grill, but be cautious when opening it.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Cut a piece of heavy-duty foil and a piece of parchment to 12 by 18 inches. Place foil on a work surface; lay parchment on top. Toss mushrooms, garlic, parsley, thyme, and oil in a medium bowl; season with salt and pepper. Mound mushroom mixture in center of parchment, allowing a 3-inch border all around.
- Hold the long sides of parchment and foil; bring together, and fold twice, creasing to seal firmly. Fold short ends twice, creasing to seal firmly.
- Grill packet until you hear mushrooms and liquid sizzling, 10 to 15 minutes. Flip packet, and grill until mushrooms are soft, about 15 minutes more. (Press lightly to test tenderness, or unfold center of packet to check, but be careful of steam escaping.) Remove packet, and let stand 5 minutes before serving.
SIMPLE FRIED MOREL MUSHROOMS
These mushrooms are a treasure of the woods hunted by many in the early spring here in Missouri. Simple and quick to fry and enjoy. Finding these can be very hard to find in the woods but well worth the work once you get a mess of them to eat.
Provided by Jonna
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
- Place flour in a shallow bowl.
- Heat vegetable shortening in a large skillet until very hot.
- Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
- Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!
Nutrition Facts : Calories 184.6 calories, Carbohydrate 29.2 g, Fat 5.3 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 1.3 g, Sodium 39.4 mg, Sugar 1.4 g
FRIED MUSHROOMS
At my house, we don't like those fried mushrooms that are black and slimy where the breading slides easily off. This recipe is just a very crisp breading on a fresh mushroom. They'll 'pop' when you cut into them they are so fresh. Panko breadcrumbs are a polished bread crumb that you can find in an Asian market or the International section of your favorite food store and they make just a wonderful crunchier coating, too.
Provided by luvmybge
Categories Vegetable
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, cornstarch, baking powder and salt in a bowl.
- Add water to make a batter.
- Dip clean mushroom into batter letting excess batter drip off.
- I find it easier to stick a toothpick into the mushroom to dip it.
- After dipping into batter roll in Panko breadcrumbs to coat.
- Deep fry in oil until golden.
- We like to serve with cocktail sauce.
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