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.
MRS. JOHN F. KENNEDY'S MUSHROOMS WITH HERBS
Time 15m
Number Of Ingredients 11
Steps:
- Wash and slice the mushrooms, combine with the remaining ingredients. Let stand 2 hours. Melt 4 tablespoons butter or margarine in a saucepan, add mushrooms and marinade. Simmer 10 minutes, stirring frequently. Serves 4 to 6
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S HAZELNUT COOKIES
Time 15m
Yield 7 dozen
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Gradually fold sugar into egg whites. Fold in nuts, cinnamon, lemon juice, and rind. Drop from a teaspoon onto greased and floured cookie sheets. Bake 10 minutes. Remove from pans immediately with a wide spatula.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S FILET DE BOEUF WITH SAUTEED VEGETABLES
Time 15m
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into balls with a melon ball cutter. Melt butter in a large skillet over moderate heat. Add potato balls; cook and stir about 10 minutes, until lightly browned. Add mushrooms and cook over low heat 5 minutes. Add salt, pepper, and sherry. Keep hot over very low heat. Place filets on broiler rack in preheated broiler 3 inches from heat. Broil 4 to 5 minutes on each side for rare; 6 to 7 minutes on each side for medium well done. Serve filets with the sautéed potatoes and mushrooms.
Nutrition Facts : Nutritional Facts Serves
HERB MUSHROOMS
Mushroom with fresh sage and thyme. Enjoy over slices of crisp french bread,top a steak or toss into a bowl of spinach to slighly wilt and enjoy as a salad or toss into pasta adding some extra virgin olive oil.
Provided by Rita1652
Categories Onions
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan melt butter and or oil till hot. Add the onions and mushrooms and stir fry 3-4 minutes.
- Add garlic and remaining ingredients stirring for an other 1-2 minutes.
MUSHROOM RISOTTO WITH HERBS
Make and share this Mushroom Risotto With Herbs recipe from Food.com.
Provided by SauceCatering
Categories One Dish Meal
Time 45m
Yield 1600 g, 3 serving(s)
Number Of Ingredients 19
Steps:
- Put your stock in saucepan and bring to boil, then turn down to low and keep lid on whole time.
- In a frying pan, melt 1st measure of butter and olive oil, added chopped mushrooms and sauté until cooked, adding herbs about 1/2 way through and a pinch of salt and pepper.
- In another large pan (I use a reasonably wide pan with high sides) melt your 2nd measure of butter and olive oil. added chopped onion and sauté on low-medium heat cooking until clear without browning (about 8 minutes) Add wine and cook until reduced by 3/4, then add rice and stir through, coating in oil and wine mixture evenly. Cook on medium heat stirring and scrapping bottom so as not to burn anything for a couple of minutes, effectively 'toasting' the rice. Then add dried mushroom powder.
- Next use ladle to spoon in about 1 cup of stock into the pan. Mix quickly, dispersing throughout the rice and cook on low heat until all stock has been absorbed. Make sure you scrap bottom of pan as you go.
- Add 1/2 cooked mushrooms now and then add more stock as before, one ladle or cup at a time. This should take about 20 minutes approximately.
- When you have 1-2 cups of stock left taste rice to see if it is 'al dente' if it seems almost there add your last cup of stock and take off the heat. (Or add second to last cup, as previously, cooking then proceed with last cup as above) 7. Stir in rest of mushrooms, or reserve for serving on top, your choice. Add parmesan cheese, 3rd measure of butter, salt and pepper and beat with a wooden spoon for a 1 minute, then put lid on a leave for 2-5 minutes and then serve! ENJOY!
Nutrition Facts : Calories 1089.1, Fat 43.7, SaturatedFat 20.4, Cholesterol 89.9, Sodium 1591.7, Carbohydrate 133.6, Fiber 5.7, Sugar 12.1, Protein 32.2
ROASTED MUSHROOMS WITH HERBS
Mushrooms go so well with beef. I thought I would post this simple recipe for roasted mushrooms which is delicious, and would be a perfect side-dish for your Christmas Prime Rib. The recipe serves 6 as a side dish but serves 2 as a main dish. It is much easier to make than sauteed mushrooms. I found this recipe on someone's blog. I am embarrassed to admit I do not know whose. I just got so excited at finding it all I could think about is copying it.
Provided by Lorraine of AZ
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees F. Line a large baking sheet with parchment.
- Clean mushrooms by wiping them with a damp paper towel. Do not put them in water to clean as they will soak up the water and be soggy. Slice mushrooms and toss in a large bowl with generous amount of salt and pepper and the olive oil. Roast for 20 minutes, then toss the mushrooms once, and return to oven. Roast for an additional 10 minutes or until they are dark and slightly shrunken.
- Return the roasted mushrooms to the bowl. Taste and add more salt and pepper if necessary. Toss with the herbs, then transfer to a serving dish and top with a dollop of sour cream. Serve immediately.
Nutrition Facts : Calories 84.9, Fat 9.1, SaturatedFat 1.2, Sodium 1.4, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 0.6
MRS. JOHN F. KENNEDY'S GRILLED TOMATOES
Number Of Ingredients 3
Steps:
- Cut 3 large tomatoes into halves crosswise. Arrange on a flat pan. Sprinkle top surfaces with a mixture of 3 tablespoons fine dry bread crumbs and 1 tablespoon grated Parmesan cheese. Dot with a little butter or margarine. Place in a preheated broiler about 4 inches from heat and broil until crumbs are browned. Sprinkle the edges with chopped parsley. Author's note: Substitute bread crumbs with Italian seasoned bread crumbs for a nice touch.
Nutrition Facts : Nutritional Facts Serves
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
MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S CONSOMME JULIENNE
Time 15m
Number Of Ingredients 12
Steps:
- Cut carrots, leek, celery, and turnip into very thin strips about 2 inches long. Melt butter in a small saucepan over low heat. Add carrots, leek, celery, turnip, cabbage, onion, salt, pepper, and sugar. Cover and cook about 5 minutes until vegetables are tender. Combine with chicken bouillon, simmer 5 minutes. Serve with garnish of chopped parsley.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S HOT CHEESE CORN BREAD
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Sift together cornmeal, flour, sugar, salt and baking powder. Add cheese, egg, milk, and shortening. Beat with a rotary beater until smooth, about 1 minute. Do not overbeat. Pour into a greased 8-inch square pan. Bake 30 minutes. Cut into squares. Serve hot.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S HOT FRUIT DESSERT
Number Of Ingredients 9
Steps:
- Grate the rind from the orange and lemon; add to brown sugar with nutmeg. Cut orange and lemon into very thin slices. Drain and combine fruits. Butter a 1-quart casserole and arrange fruits in layers, sprinkling each layer with some of the brown sugar mixture. Bake 30 minutes at 350°F. Serve warm with a spoonful of sour cream on top. Author's note: It's always best to use fresh fruit when in season.
Nutrition Facts : Nutritional Facts Serves
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