WILD-MUSHROOM BUNDLES
Provided by Shelley Wiseman
Categories Mushroom Side Thanksgiving Vegetarian Dinner Collard Greens Boil Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cook collards in a large pot of boiling water with 1 tablespoon salt until just tender, 6 to 8 minutes, then drain. Transfer to a bowl of cold water, then spread leaves, undersides up, on paper towels, overlapping cut edges slightly, and pat dry.
- Bring wine to a boil with shallot, garlic, 4 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan. Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-quart shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.
- Preheat oven to 450°F with rack in lower third.
- Mound about 1/4 cup mushrooms in center of each collard leaf. Fold leaves to enclose filling and arrange bundles, seam sides down, in 1 layer in baking dish. Dot with remaining tablespoon butter and cover with foil.
- Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.
SAUTEED MUSHROOMS WITH HERBS
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
- Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.
HERBED MUSHROOMS WITH WHITE WINE
Mushrooms are sauteed with your favorite herbs and white wine. Mmm!
Provided by JUNEBUFF1
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
- Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 5.6 g, Fat 2.7 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 4.9 mg, Sugar 1.6 g
MUSHROOM BUNDLES
My guests rely on me to come up with yummy starters like these crispy mushroom appetizers made for a New Year's party. They vanish before your eyes. -Tina Coopman, Toronto, Ontario
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat., Place 1 sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out.) Layer with 3 additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup., Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in freezer containers. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through.
Nutrition Facts : Calories 53 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
HERBED WILD MUSHROOM BUNDLES
Cooking Light. Earthy flavors will make great side to beef, pork or chicken. Or serve 3 bundles as meatless entree.
Provided by Ambervim
Categories Vegetable
Time 45m
Yield 8 Bundles
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Remove green tops from green onions. Cut onion tops lengthwise into 1/8th inch wide strips to form 8 ties. Drop green onion strips into boiling water and cook for 10 seconds or until limp. Drain and set aside.
- Chop the rest of the green onions.
- Melt butter in a nonstick skillet over medium heat. Add onions and mushrooms. Cook 5 minutes or until mushrooms release their moisture and darken.
- Add wine to pan and cook 2 minutes or until liquid almost evaporates.
- Remove from heat, stir in cheese, parsley, chives, salt, thyme and pepper.
- Spoon 1/3rd cup of mixture into the center of a crepe. Gather the edges and crimp to seal, forming a purse. Tie 1 green onion strip around the bundle.
- Place bundles in a 9x13 inch baking dish (oiled) and bake for 15 minutes or until crepes are thoroughly heated.
Nutrition Facts : Calories 48.4, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.9, Sodium 163, Carbohydrate 7, Fiber 1.2, Sugar 2.1, Protein 1.6
HERBED MUSHROOM WILD RICE
Make and share this Herbed Mushroom Wild Rice recipe from Food.com.
Provided by Julesong
Categories White Rice
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl place the dried mushrooms and add just enough warm water to cover; let stand 10 minutes until softened.
- Drain and rinse, squeezing out excess water from mushrooms. Then chop them finely; set aside.
- Combine wild rice and enough water in saucepan to keep rice well covered. Bring to a boil, lower heat and simmer uncovered until rice is tender and individual grains have opened about 45-50 minutes. (Add water as needed to keep rice covered.) Drain and keep warm.
- Heat butter in large deep nonstick skillet or saucepan over medium heat; add onion, rosemary, mushrooms, and carrot and cook, stirring, for 6 minutes until vegetables are crisp-tender.
- Add white rice, broth, and pepper.
- Bring to a boil, lower heat and simmer for 20 minutes until rice is tender. Drain excess liquid.
- Mix wild rice, white rice, and parsley in bowl. Serve hot.
- (An adopted recipe.)
Nutrition Facts : Calories 256.6, Fat 3, SaturatedFat 1.5, Cholesterol 5.1, Sodium 406.8, Carbohydrate 49, Fiber 2.6, Sugar 1.9, Protein 7.4
WILD MUSHROOM HERBED CHICKEN
Wild mushrooms and herbs give a robust flavor to this classic chicken dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Remove fat from chicken. In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil about 12 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
- In same skillet, cook mushrooms, leek and garlic about 3 minutes, stirring frequently, until leek is tender. In medium bowl, mix remaining ingredients; stir into mushroom mixture. Heat to boiling, stirring occasionally. Boil and stir about 1 minute or until slightly thickened. Add chicken; heat through.
Nutrition Facts : Calories 230, Carbohydrate 10 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 1 g, TransFat 0 g
HERB CREPES WITH WILD MUSHROOMS
This delicious recipe is courtesy of Bryan Sikora of Talula's Table.
Provided by Martha Stewart
Categories Crepe Recipes
Number Of Ingredients 16
Steps:
- Place milk, eggs, 1/3 cup flour, butter, sugar, and 1 teaspoon salt in a large bowl; combine well using a whisk or an immersion blender. Mixture should be the consistency of heavy cream. If mixture is too thin, add more flour. Add herbs and let stand 15 minutes.
- Place an 8-inch nonstick skillet or crepe pan over medium heat. Spray with nonstick cooking spray. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more, and then transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.
- Preheat oven to 425 degrees. Place all the mushrooms in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to combine. Spread mushrooms on a rimmed baking sheet in an even layer; transfer to oven and roast for 10 minutes. Remove from oven and let cool slightly.
- Place a crepe flat on work surface. Spread 1 tablespoon cheese evenly over three-quarters of the crepe. Top with about 2 tablespoons mushrooms. Starting with the covered portion, roll crepe toward the uncovered portion and place seam-side down on a baking sheet. Repeat process with 11 crepes and remaining cheese and mushrooms; reserve any remaining crepes for another use. Transfer filled crepes to oven until heated through, about 5 minutes.
- Meanwhile, place mustard greens and spinach in a large bowl. Add 1/4 cup marmalade and season with salt and pepper; toss to combine. Divide greens evenly between 6 plates and top each with 2 crepes. Spoon any remaining marmalade over crepes and serve immediately.
HERB-ROASTED MUSHROOMS
My husband grows herbs, and we use whatever's in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. - Jennifer Larison, Tucson, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.
Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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HERBED WILD MUSHROOM BUNDLES RECIPE | MYRECIPES
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- Remove green tops from green onions. Cut onion tops lengthwise into 1/8-inch-wide strips to form 8 ties. Drop green onion strips in boiling water, and cook for 10 seconds or until limp. Drain onion strips; set aside. Chop white portion of each onion.
- Melt butter in a medium nonstick skillet over medium heat. Add chopped onions and mushrooms; cook 5 minutes or until mushrooms release their moisture and darken. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in cheese and next 5 ingredients (through pepper).
- Spoon 1/3 cup mushroom mixture into the center of 1 crepe. Gather edges of crepe, and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of bundle. Repeat procedure with remaining crepes, mushroom mixture, and green onion strips. Place bundles in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crepes are thoroughly heated.
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