Hearty Beef And Porcini Mushroom Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HEARTY MEAT SAUCE



Hearty Meat Sauce image

Season beef with dried herbs, and simmer it low and slow with tomatoes until the flavors meld to perfection.

Provided by Food Network Kitchen

Time 1h50m

Yield 6-8 servings, makes about 8 cups

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 small onion, chopped
1 carrot, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
Two 28-ounce cans whole peeled tomatoes, coarsely crushed
1 1/2 teaspoons sugar
Kosher salt and freshly ground black pepper
8 ounces ground beef
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 cup freshly grated Parmesan, plus more for serving
[For Serving:] Hot cooked pasta

Steps:

  • Heat the oil in a medium Dutch oven or pot over medium heat. Add the red pepper flakes and stir for 15 seconds. Add the onion and carrot and cook, stirring occasionally, until the onion is golden brown, 10 to 15 minutes. Stir in the garlic and cook until soft, about 1 minute. Stir in the tomato paste and cook until brick red, about 1 minute. Add the crushed tomatoes with their juices, the sugar, 1 teaspoon of salt and a few grinds of pepper. Bring to a simmer. Partially cover the pot and continue to simmer the sauce for 15 minutes, adjusting the heat as needed to maintain a simmer.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Add the beef, oregano, rosemary and thyme. Sprinkle with salt and pepper. Cook the meat, breaking up with a wooden spoon, until it browns, about 5 minutes. Stir the meat into the sauce and continue to simmer, partially covered, stirring occasionally, until thickened and the flavors have blended, about 1 hour. Add a splash of water if the sauce becomes too thick. Stir the Parmesan into the sauce and adjust the seasoning with additional salt and pepper. Serve over hot pasta with extra cheese for topping.

PASTA WITH DRIED MUSHROOMS AND TOMATO SAUCE



Pasta with Dried Mushrooms and Tomato Sauce image

This meaty, savory pasta sauce is just one reason to keep dried porcini mushrooms on hand. Along with intense flavor, porcinis are an excellent source of riboflavin and niacin, and a good source of selenium and potassium. They also contain a powerful antioxidant called L-ergothioneine.

Provided by Martha Rose Shulman

Time 1h10m

Yield Serves 4

Number Of Ingredients 9

1 ounce dried porcini mushrooms (about 1 cup)
1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion or shallot
2 to 3 plump garlic cloves, minced
Salt
1 (28-ounce) can chopped tomatoes in juice, coarsely pureed in a food processor fitted with the steel blade
1 teaspoon fresh thyme leaves, chopped, or 1/2 teaspoon dried thyme
Freshly ground pepper
3/4 pound fusilli or other pasta of your choice

Steps:

  • Place the mushrooms in a bowl or a pyrex measuring cup and cover with hot water. Let soak 15 to 30 minutes, until thoroughly soft. Line a strainer with cheesecloth and set it over a bowl. Drain the mushrooms and squeeze them over the strainer. Then rinse in several changes of water and chop coarsely. Measure out 1/4 cup of the mushroom soaking liquid.
  • Begin heating a large pot of water for the pasta. Heat the olive oil in a large, wide, heavy nonstick frying pan over medium heat and add the onion or shallot. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and stir together for minute, until fragrant, then add the mushrooms and stir together for a minute or two, until fragrant. Add the tomatoes and their juice, the mushroom soaking liquid you set aside, the thyme, and 1/2 teaspoon salt. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes. Add a generous amount of pepper, taste and adjust seasonings. Keep warm.
  • When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook al dente, following the timing directions on the package but checking a minute or two before the time on the package. Remove 1/4 cup of the pasta cooking water and stir it into the mushroom sauce. When the pasta is cooked through but still firm to the bite, remove another 1/2 cup water, drain the pasta and toss with the sauce in the frying pan if possible. If you wish to thin out the sauce or moisten the pasta further, add 1/4 to 1/2 cup of the pasta cooking water or more of the mushroom soaking liquid. Serve hot; pass the Parmesan at the table.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 4 grams, Carbohydrate 101 grams, Fat 6 grams, Fiber 11 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 785 milligrams, Sugar 9 grams

ITALIAN-STYLE BEEF AND PORCINI STEW



Italian-Style Beef and Porcini Stew image

The mushroom-infused broth from soaking dried porcini is incorporated into this hearty beef stew for more of that earthy flavor. Serve with crusty Italian bread for mopping up every last bit of broth.

Provided by Molly Stevens

Categories     Main Course

Yield 5 to 6

Number Of Ingredients 16

3 lb. boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
2 oz. thick-cut pancetta, cut into 1/2-inch pieces
1 Tbs. grapeseed oil or vegetable oil; more as needed
Kosher salt and freshly ground pepper
1 medium yellow onion, coarsely chopped (about 1 cup)
2 medium celery stalks, coarsely chopped (about 1/2 cup)
1 medium carrot, coarsely chopped (about 1/3 cup)
4 medium cloves garlic, minced
1 Tbs. tomato paste
2 oz. dried porcini mushrooms, soaked in 2-1/2 cups warm water until soft, then chopped, soaking liquid reserved and strained
1 Tbs. minced fresh rosemary
1 dried bay leaf
1 cup dry red wine
3 cups peeled pearl onions
1 28-oz. can whole tomatoes, drained and chopped (discard juice)
1/4 cup chopped fresh basil

Steps:

  • Position a rack in the bottom third of the oven and heat the oven to 325°F.
  • Spread the beef on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
  • In a 6-quart Dutch oven or other heavy-duty pot, cook the pancetta in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.
  • Heat the pancetta fat over medium to medium-high heat until shimmering hot. Season about one-third of the beef with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the beef to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the beef, seasoning with salt and pepper before browning. Once all of the beef is browned, remove the pot from the heat to let it cool for a few minutes.
  • Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the yellow onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, soaked porcini, rosemary, and bay leaf and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the pancetta to the pot.
  • Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the reserved mushroom soaking liquid. Bring to a boil.
  • Return the beef to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
  • Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
  • After 1 hour of stewing, add the pearl onions to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the tomatoes. Cover with the parchment and lid, return the pot to the oven, and cook until the beef is fork-tender.
  • Stir in the basil. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Nutrition Facts : ServingSize 5 to 6, Calories 460 kcal, Fat 120 kcal, SaturatedFat 4.5 g, TransFat 14 g, Carbohydrate 22 g, Fiber 5 g, Protein 53 g, Cholesterol 145 mg, Sodium 640 mg, UnsaturatedFat 7.5 g

HEARTY BEEF AND PORCINI MUSHROOM TOMATO SAUCE



Hearty Beef and Porcini Mushroom Tomato Sauce image

This is a variation on the classic Italian bolognese sauce, the addition of the porcini mushrooms create a rich woodsy flavor. This is a hearty sauce with lots of flavor and tastes even better the second day! For a creamier sauce use only 1/4-1/3 cup whipping cream. This sauce freezes very well.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 3h20m

Yield 12 cups (approx)

Number Of Ingredients 17

2 tablespoons olive oil
2 tablespoons butter
2 large onions, chopped
2 tablespoons fresh minced garlic
1 large carrot, peeled and finely chopped
1 stalk celery, chopped finely
2 -4 teaspoons dryed chili flakes (or to taste)
2 tablespoons tomato paste
1 cup dried porcini mushrooms (rinsed and soaked in hot water)
3/4 lb lean ground beef
3/4 lb ground pork
2/3 cup 18% table cream (or use half and half cream)
3/4 cup red wine
1/2 teaspoon allspice (can use more to taste)
3 (15 ounce) cans tomato sauce
1 (14 1/2 ounce) can stewed tomatoes, chopped (undrained)
salt and black pepper

Steps:

  • Heat oil in a large heavy pot over medium heat.
  • Add in onions, carrots, celery and dried chili flakes; sauté for about 8 minutes adding in the garlic the last 2 minutes.
  • Add in the tomato paste and stir for 1 minute.
  • Drain the porcini mushrooms (RESERVING the liquid).
  • Add in mushrooms, beef and pork; cook stirring with a wooden spoon until the meat is browned (the meat must be browned, about 10-12 minutes) drain fat.
  • Add in cream; cook for about 5 minutes.
  • Add in wine, reserved mushroom water and allspice; cook for about 6-7 minutes, stirring occasionally.
  • Add in the tomato sauce and stewed tomatoes with liquid; reduce heat to low and simmer for about 3 hours, stirring occasionally (make certain to uncover the last hour or so of cooking to reduce and thicken the sauce).
  • Season with salt and pepper to taste and add in a couple teaspoons sugar if needed.

Nutrition Facts : Calories 272.7, Fat 15.9, SaturatedFat 6.5, Cholesterol 59, Sodium 735.5, Carbohydrate 15.5, Fiber 2.9, Sugar 8.1, Protein 15.7

PORCINI MUSHROOM SAUCE



Porcini Mushroom Sauce image

Categories     Sauce     Wine     Mushroom     Onion     Sauté     Rosemary     Marsala     Winter     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 12

1 1/2 ounces dried porcini mushrooms
1 cup warm water
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
1/2 cup dry Marsala
1/2 cup dry white wine
1 teaspoon minced fresh rosemary
1 cup chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour

Steps:

  • Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
  • Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
  • Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

HEARTY MEAT SAUCE



Hearty Meat Sauce image

My grandmother fixed this for us growing up and I love it. It is a thick and hearty sauce for spaghetti or your favorite noodle! Of course the bread of choice would have to be Texas garlic bread!

Provided by Nicole

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 45m

Yield 4

Number Of Ingredients 6

½ pound ground beef
2 (16 ounce) jars spaghetti sauce
1 diced yellow pepper
1 diced red bell pepper
1 (14.5 ounce) can peeled and diced tomatoes, drained
6 fresh mushrooms, coarsely chopped

Steps:

  • In a skillet over medium heat, brown the ground beef until no pink shows; drain.
  • In a large pot combine browned beef and spaghetti sauce over medium heat for 5 or 10 minutes. Add yellow peppers, red peppers, canned tomatoes and mushrooms. Lower heat and simmer covered for 30 minutes, stirring every once in a while.

Nutrition Facts : Calories 351.4 calories, Carbohydrate 39.3 g, Cholesterol 38.8 mg, Fat 14 g, Fiber 7.8 g, Protein 15.8 g, SaturatedFat 4.7 g, Sodium 1110.9 mg, Sugar 24.8 g

BEEF TENDERLOIN WITH PORCINI MUSHROOM SAUCE



Beef Tenderloin With Porcini Mushroom Sauce image

Make and share this Beef Tenderloin With Porcini Mushroom Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 cup boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 teaspoon extra virgin olive oil
1 1/2 cups chopped red onions
1/4 cup finely chopped shallot
1 1/2 cups low sodium beef broth
1/2 cup dry white wine
1/2 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons water
2 teaspoons cornstarch
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
4 (4 ounce) beef tenderloin steaks, trimmed (1 1/2 inches thick)
1/2 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Make the sauce: combine boiling water and mushrooms in a bowl; cover and let stand for 10 minutes or until tender.
  • Drain, rinse and drain mushrooms; chop mushrooms.
  • Heat oil in a medium pan over med-high heat; add in mushrooms, onion, and shallots; stir/saute for 3 minutes or until onions are tender.
  • Decrease heat to medium; add in broth, wine, thyme, and bay leaf; bring to a simmer, cook 6 minutes.
  • Discard bay leaf.
  • Combine 2 tablespoons water and cornstarch in a small bowl; stir with a whisk.
  • Add cornstarch mixture to pan; bring to a boil; cook 1 minute, stir constantly.
  • Remove pan from heatt, stir in salt and pepper; keep warm.
  • Preheat oven to 400°.
  • Prepare beef: heat a large nonstick skillet over med-high heat; sprinkle beef with salt and pepper.
  • Coat skillet with cooking spray; add beef to pan; cook 1 minute per side or until browned. Wrap handle of pan w/ foil, place pan in oven; bake at 400° for 5 minutes or until desired degree of doneness.
  • Place beef on a platter, let stand 5 minutes before serving; serve with sauce.

Nutrition Facts : Calories 398.9, Fat 27.9, SaturatedFat 11, Cholesterol 80.5, Sodium 496.5, Carbohydrate 9.8, Fiber 0.9, Sugar 2.9, Protein 21

GNOCCHI WITH CREAMY TOMATO-PORCINI SAUCE



Gnocchi with Creamy Tomato-Porcini Sauce image

Categories     Milk/Cream     Mushroom     Pasta     Tomato     Vegetarian     Quick & Easy     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

3/4 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons (1/4 stick) butter
1/3 cup whipping cream
1 1/4 cups purchased marinara sauce
1 pound purchased potato gnocchi or 8 ounces dried gnocchi pasta
1/2 cup freshly grated Parmesan cheese

Steps:

  • Place porcini in medium bowl. Pour 1 cup boiling water over. Let stand until porcini are soft, about 30 minutes. Remove porcini from water, reserving soaking liquid. Finely chop porcini.
  • Melt butter in heavy medium saucepan over medium-high heat. Add porcini and sauté 3 minutes. Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl. Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes. Stir in marinara sauce; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
  • Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain.
  • Add gnocchi to sauce and toss to coat. Divide among 4 plates. Serve, passing Parmesan separately.

BEEF TENDERLOIN IN CREAMY PORCINI SAUCE



Beef Tenderloin in Creamy Porcini Sauce image

This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!

Provided by Cynthia Russell

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons butter
6 tablespoons olive oil, divided
1 small red onion, finely chopped
1 teaspoon finely minced garlic
1 cube beef bouillon
salt and black pepper to taste
½ cup heavy cream
2 pounds new potatoes
2 pounds beef tenderloin medallions
½ teaspoon crushed dried thyme

Steps:

  • In a small bowl, soak dried mushrooms in hot water.
  • Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
  • Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
  • Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g

More about "hearty beef and porcini mushroom tomato sauce recipes"

BEEF AND PORCINI STEW WITH ROSEMARY AND TOMATO RECIPE ...
beef-and-porcini-stew-with-rosemary-and-tomato image
Heat the oven to 180°C/160°C fan/gas 4. Put the dried porcini into a small bowl, cover with 300ml boiling water and set aside. Season the beef well with salt and pepper. Heat a large casserole over a medium-high heat with 2 tbsp of the olive …
From deliciousmagazine.co.uk


BAKED BEEF AND MUSHROOM CANNELLONI RECIPE | DELICIOUS ...
baked-beef-and-mushroom-cannelloni-recipe-delicious image
Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a frying pan and cook the onion for 5 minutes until softened. Add the sliced mushrooms, then cook for 5 minutes more. Stir in the mince and cook for another 5 minutes, breaking up …
From deliciousmagazine.co.uk


35 NICE AND HEARTY MUSHROOM AND BEEF RECIPES I TASTE …
35-nice-and-hearty-mushroom-and-beef-recipes-i-taste image
2019-08-15 Contest-Winning Mushroom Pot Roast. Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed …
From tasteofhome.com


BRAISED BEEF WITH PORCINI MUSHROOMS RECIPE - ITALIAN NOTES
2012-09-04 Leave the porcini to soak in boiling water. Dice and fry pancetta and then beef and chopped garlic in olive oil. Add wine and reduce the liquid to half before stirring in the tomato paste. Crush the juniper berries with a pestle and add them to the sauce along with salt, pepper and oregano. Squeeze water off the porcini and add it to the sauce.
From italiannotes.com
Reviews 5
Estimated Reading Time 50 secs


ITALIAN-STYLE BEEF AND PORCINI STEW - RECIPE - FINECOOKING
The mushroom-infused broth from soaking dried porcini is incorporated into this hearty beef stew for more of that earthy flavor. Serve with crusty …
From aqfoods.wew.selfip.com


PORCINI BEEF RAGU RECIPE | LEITE'S CULINARIA
2022-02-09 Place the onion into the food processor and blitz until pureed. In a large flat-bottomed skillet over medium-high heat, warm the oil. Add the pureed onion and 1/2 teaspoon of the salt. Cook until browned, stirring occasionally, 8 to 12 minutes. Stir in the ground beef and the remaining 3/4 teaspoon of the salt.
From leitesculinaria.com


PORCINI MUSHROOM PASTA SAUCE RECIPE - CREATE THE MOST ...
All cool recipes and cooking guide for Porcini Mushroom Pasta Sauce Recipe are provided here for you to discover and enjoy ... Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby . Potato Cheese Soup/rachel Cooks With Love. Rice Noodle Bowl Soup Recipes Oyster Artichoke Soup Recipe Galatoire's Best Soup Recipes Famous Chefs Good …
From recipeshappy.com


HEARTY BEEF SOUP | RECIPE | BEEF SOUP, SOUP, BEEF SOUP RECIPES
Feb 20, 2021 - A recipe for a Hearty Beef Soup that can be cooked in your slow cooker or on the stovetop. A nourishing, filling & satisfying meal for your family dinner. Feb 20, 2021 - A recipe for a Hearty Beef Soup that can be cooked in your slow cooker or on the stovetop. A nourishing, filling & satisfying meal for your family dinner. Pinterest. Today. Explore. When the auto …
From pinterest.com.au


PORCINI MUSHROOMS: WHAT ARE THEY AND HOW TO ... - RECIPES.NET
2021-07-12 Figuring out how to dry porcini mushrooms is actually quite easy. First, clean the mushrooms thoroughly and cut each one into thin strips. Then, dehydrate them in a slightly open oven at 105 degrees F. They won’t go bad for up to six months if k ept inside an airtight container that’s placed in a co ol dry place.
From recipes.net


RECIPES > MAIN DISH > HOW TO MAKE FRESH PORCINI TOMATO SAUCE
She serves with with a tomato sauce stewed with sausages and beef which are the second course. It's hearty and delicious! To make the sauce, saute a sliced onion in olive oil for a couple of minutes before adding 3 meaty Italian sausages (all meat, no rusk), and 400g of diced casserole steak. If the sausages are plain, add half a teaspoon of ...
From mobirecipe.com


PORCINI MUSHROOM SAUCE FOR BEEF - ALL INFORMATION ABOUT ...
Porcini Mushroom Sauce Recipe | Epicurious best www.epicurious.com. Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine.
From therecipes.info


BEEF FILET WITH PORCINI AND ROASTED SHALLOT SAUCE - RECIPE ...
Make the sauce. Grind the mushrooms in a spice grinder to a fine powder, and then combine with 2-1/2 tsp. salt and 3/4 tsp. pepper in a small bowl. Set aside. Position a rack in the center of the oven and heat the oven to 425°F. Combine the shallots, garlic, vinegar, oil, tamari, and rosemary in an 8×8-inch baking dish.
From finecooking.com


RECIPE: BEEF AND PORCINI MUSHROOM STEW | KITCHN
2020-01-29 Instructions. Preheat the pressure cooker (by pressing brown/sauté mode). Add the olive oil and sear the beef cubes on one side (about 5 minutes). Add rosemary, onions, celery, red wine, stock, salt, and pepper. Mix the contents of the pressure cooker well. Sprinkle the mushrooms and carrots on top of the stew mixture.
From thekitchn.com


PORCINI MUSHROOM AND BEEF BOLOGNESE
Stir in broth, porcini mushrooms, sun-dried tomatoes, tomato paste, sugar and thyme; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 10 to 15 minutes or until sauce thickens. Stir in additional sugar, as desired. Serve over pasta. Recipe adapted fromThe Healthy Beef Cookbook, published by Houghton ...
From beefitswhatsfordinner.com


MUSHROOM AND MEAT TOMATO SAUCE - OLD HOUSE TO NEW HOME
2016-09-26 Instructions. In a large stock pot, add your olive oil, then heat to medium high heat. When hot, add ground beef. Season with salt and pepper and cook until browned. Add mushrooms, onions, and tomato paste and cook until onions start to soften about 3-5 minutes. Add garlic cloves and cook until fragrant, about 30 seconds.
From oldhousetonewhome.net


TOMATO-PORCINI SAUCE - GREATIST.COM
2021-10-06 Place mushrooms in a medium bowl and rinse with cold water, shaking them in the water once or twice. Using a slotted spoon, transfer mushrooms to a small pot, leaving any grit at the bottom of the ...
From greatist.com


WILD MUSHROOM TOMATO SAUCE RECIPE - KITCHEN KONFIDENCE
2015-09-15 Cook for 5 minutes, then take the pot off the heat and cover. Let steep for 30 minutes, then scoop out the porcinis with a slotted spoon and reserve. Return the pot with the wine over medium-high heat and cook until reduced to 3 – 4 tablespoons of liquid. Chop the porcinis and set aside along with the reduced wine.
From kitchenkonfidence.com


PORCINI MUSHROOM AND BEEF BOLOGNESE
In same stockpot, heat oil over medium heat until hot. Add onion, cremini mushrooms, pancetta, prosciutto and garlic; cook 8 to 10 minutes or until onion is tender and most of the liquid has evaporated, stirring occasionally. Add wine; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until liquid is reduced by half.
From wabeef.org


ITALIAN BEEF STEW WITH MUSHROOMS - RECIPES FROM ITALY
2021-11-09 Step 1) – First of all, clean and chop the carrot, celery and onion. Sauté them in a pan with 3 tablespoons of extra virgin olive oil for about 3 minutes over low heat. Step 2) – Add the meat cut into cubes of about three centimeters (about 1 inch) and let it brown evenly over moderate heat for 5 minutes.
From recipesfromitaly.com


SHORT RIB AND DRIED PORCINI LASAGNE - RECIPE - FINECOOKING
This company-worthy lasagne features beef short ribs that are slow-cooked in a hearty tomato sauce until meltingly tender. Béchamel sauce adds creaminess, and porcini mushrooms contribute an earthy note.
From aqfoods.wew.selfip.com


PORCINI SAUCE FOR BEEF : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


LAKESIDE CANNED BEEF RECIPES - FOOD NEWS
Lakeside Foods operates ten food processing plants and eight distribution centers. Step 2. Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes. Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside. Step 3.
From foodnewsnews.cc


HEARTY VEAL AND PORCINI STEW | OSTEOPOROSIS CANADA
Heat oil in large shallow pot over medium-high heat. Brown veal in batches and remove to plate. Reduce heat to medium and cook onion, garlic, celery, carrot and any remaining flour mixture for 5 minutes or until starting to get golden and softened. Add stock, milk, mushrooms, tomato paste and Worcestershire sauce.
From osteoporosis.ca


PORCINI MUSHROOM SAUCE FOR BEEF - CREATE THE MOST AMAZING ...
Tie kitchen string around beef in 4 places. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Step 3. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer to the prepared pan.
From recipeshappy.com


BEEF SHORT RIBS BRAISED IN TOMATO SAUCE - THE WAY THE ...
2011-01-13 Use a fork to lift the mushrooms from the liquid; mince the mushrooms, reserving the liquid. 2. Season the beef ribs with salt. Meanwhile, in a 5-quart Dutch oven, heat the olive oil over medium-high heat until it flows like water when the pot is tilted. Add the beef ribs and cook, for 2-3 minutes per side, until richly browned on all sides.
From crumblycookie.net


TOMATO SAUCE WITH PORCINI MUSHROOMS | COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


PORCINI AND GROUND BEEF FILLED DUMPLINGS IN MUSHROOM SAUCE ...
Feb 24, 2013 - Porcini and Ground Beef Filled Dumplings in Mushroom Sauce - Recipe. In this recipe a delicious stir fry of Porcini mushrooms and ground beef is used as a flavorful, hearty filling for dumplings made with homemade pasta dough. They are cooked to perfection and then served with a smooth and creamy Porcini mushroom sauce…
From pinterest.ca


FOUR DIFFERENT SAUCES FOR MUSHROOM RAVIOLI | COOKING WITH ...
2010-05-30 fresh parsley or basil for garnish (optional) Cook the mushroom ravioli in a large pot of boiling, salted water until the pasta is tender and the filling is hot. Meanwhile, over medium heat, heat 1 tbsp olive oil in a large saute pan. Add the garlic and cook for 30 seconds to 1 minute. Add the vodka.
From cookingwithalison.com


BEEF IN CREAMY MUSHROOM SAUCE - KAWALING PINOY
2020-12-12 Instructions. Cut the beef across the grain into 1/4-inch thick slices. In a bowl, season beef with salt and pepper to taste. In a wide pan over medium-high heat, heat about 1 tablespoon oil. Add mushrooms and cook for about 30 seconds. Remove from pan and keep warm. Add another tablespoon of oil to the pan if needed.
From kawalingpinoy.com


SPAGHETTI WITH MUSHROOM AND SAUSAGE TOMATO SAUCE - WILD ...
Place large, heavy pot over medium high heat (or Instant Pot on sauté). Add olive oil and butter. When butter has melted add the sausage and cook, breaking it up with a wooden spatula until browned. Transfer to a bowl with a slotted spoon. Add onion and green pepper to the pot. Sauté until onions until translucent.
From wildwomankitchen.com


PORCINI SAUCE FOR BEEF - ALL INFORMATION ABOUT HEALTHY ...
1 small red onion, finely chopped. 1 teaspoon finely minced garlic. 1 cube beef bouillon. salt and black pepper to taste. ½ cup heavy cream. 2 pounds new potatoes. 2 pounds beef tenderloin medallions. ½ teaspoon crushed dried thyme. Add all ingredients to shopping list.
From therecipes.info


ITALIAN TOMATO SAUCE WITH MUSHROOMS : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Italian Tomato Sauce With Mushrooms : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


ITALIAN BEEF, BARLEY & PORCINI STEW RECIPE - FOOD NEWS
Italian Beef Recipes. This hearty beef and barley stew is a great recipe to cook while camping; swap the saucepan for a camp oven and cook over hot coals. 19 / 0. Beef provençale casserole. 20 / 0. Beef & porcini mushroom stew with parmesan mash. 21 / 0. Beef and mushroom stew. 22 / 0. Rich beef casserole. 23 / 0.
From foodnewsnews.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #vegetables     #easy     #beginner-cook     #dinner-party     #holiday-event     #stove-top     #comfort-food     #mushrooms     #meat     #superbowl     #taste-mood     #equipment     #4-hours-or-less

Related Search