ASIAN ASPARAGUS AND MUSHROOMS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.
FLOUNDER, RED PEPPER CREAM, AND ASPARAGUS RISOTTO
Steps:
- Preheat oven to 450 degrees F.
- Pour oil into a 13 by 9-inch baking dish. Arrange fish over oil, folding the ends under the middle to create little pockets. Sprinkle fish with salt and pepper. Roast for 5 minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fish warm. Remove asparagus and reserve.
- Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs.
WILD MUSHROOM AND VEAL TERRINE WITH ROASTED YELLOW PEPPER COULIS
Categories Blender Food Processor Beef Mushroom Pepper Appetizer Bake Chill Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 21
Steps:
- Make the terrine:
- In a small bowl combine the bread, 1/4 cup of the cream, and the egg white. In a large skillet cook the garlic and the onion in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened, add the white mushrooms, and cook the mixture over moderate heat, stirring, for 5 minutes, or until the mushrooms are softened and begin to give off their liquid. Add 2 tablespoons of the Cognac and cook the mixture, stirring, until all the liquid has evaporated. Let the mixture cool, transfer it to a food processor, and purée it with the bread mixture. Add the veal, the remaining 1/4 cup cream, and salt and pepper to taste and blend the mixture, scraping down the sides, until it is smooth. Transfer the veal mixture to a bowl and keep it covered and chilled while cooking with wild mushrooms. In the skillet, cleaned, cook the shallots with salt and pepper to taste in the remaining 2 tablespoons butter over moderately low heat, stirring, until they are softened, add the wild mushrooms, and cook the mixture over moderate heat, stirring, for 2 minutes. Add the broth, the wine, and the remaining 2 tablespoons Cognac and boil the mixture, uncovered, stirring occasionally, until all the liquid has evaporated. let the mixture cool, stir in into the veal mixture, and spoon the mixture into a well-buttered 1-quart terrine, smoothing the top. Cover the terrine with a buttered sheet of foil and the lid, put the terrine in a baking pan, and add enough hot water to the pan to reach halfway up the sides of the terrine. Bake the terrine in the middle of a preheated 350°F. oven for 1 hour to 15 minutes, or until a meat thermometer registers 165°F. Let the terrine cool and pour off any excess liquid. Invert the terrine onto a plate and chill it, covered, overnight.
- Make the coulis:
- In a blender blend together the roasted peppers, the oil, the vinegars, and salt and black pepper to taste until the mixture is smooth.
- Cut the terrine into 1/2-inch-thick slices and pour about 1/4 cup of the coulis onto each of 8 serving plates. Put a slice of terrine over the coulis and sprinkle each serving with some of the diced bell peppers and the chives.
- To roast peppers:
- Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 3 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning them every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)
RED-PEPPER COULIS
Steps:
- Place 1 pepper on a gas burner over medium flame, or place pepper under the broiler. Cook until blackened on all sides, 8 to 12 minutes. Let pepper cool in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper.
- Heat a large saute pan over medium heat. Add oil, and swirl to coat pan. Add chopped fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add stock, and simmer until sauce has reduced and thickened, about 5 minutes. Season with salt and pepper. Transfer to a food processor. Add lemon juice and roasted pepper; puree. Taste, and adjust for seasoning.
GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS
This is a great stand-alone dish or you can put it over pasta or a salad. Because the veggies stand up to the vinaigrette, you can make it ahead of time.
Provided by FalloonFarm
Categories BBQ & Grilled Vegetables
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
- Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 23.4 g, Fat 14.4 g, Fiber 6.9 g, Protein 10 g, SaturatedFat 2 g, Sodium 117.8 mg, Sugar 9.7 g
MUSHROOM TURNOVERS
Tasty appetizers for the holidays made with a cream cheese pastry and savory mushroom filling.
Provided by Rachel Gilkes
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
- Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
- Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 17.4 g, Cholesterol 84.6 mg, Fat 31.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 19.6 g, Sodium 280 mg, Sugar 0.9 g
ASPARAGUS, SQUASH & RED PEPPER SAUTE
The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS WITH RED AND YELLOW PEPPER COULIS
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cut peppers into quarters and remove stems and seeds.
- Simmer peppers in water to cover until tender (about 10 minutes), keeping the red and yellow ones in separate pans.
- Combine red peppers in a blender or food processor with a fourth of a cup of olive oil and enough of the cooking water to make a smooth puree. Add vinegar, salt and pepper to taste. Set the sauce aside. Repeat the process with the yellow peppers.
- Cut tough stems from asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse in cold water.
- Either cook asparagus in steamer or tie it in a bundle standing in two inches of water. Cook until spears are tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
- Pour a small pool of yellow and red sauce on either side of the asparagus on each plate. Garnish with tarragon leaves and serve at room temperature.
RED PEPPER COULIS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees. Place the peppers in a roasting pan and roast, turning every 15 minutes, for 45 minutes, until the skins are wrinkled and slightly charred.
- Transfer the peppers to a cooling rack. When cool enough to handle, peel the peppers over a bowl, allowing the juices to collect in the bowl. Discard the skins.
- Combine the peppers, collected juices, and balsamic vinegar in a food processor and process until smooth. Season with salt.
MUSHROOM CAKES W/AVOCADO PESTO AND RED PEPPER COULIS
These vegetarian friendly cakes are served with an addictive nontraditional pesto that gets its creaminess, and lovely light green color from avocados; complete the meal with a salad of sliced tomatoes and onions and a nice bottle of rosé.This comes from Cuvée World Bistro in Tucson, AZ. There they make it with the wild mushrooms, as I posted but because of personal preference here at the home we have only gone as far the cremini's! Need I say more? Oops, I almost forgot - this was in Bon Appetit, January 2010.
Provided by Manami
Categories Peppers
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- RED PEPPER COULIS:.
- Char peppers over gas flame or broiler until blackened all over.
- Seal in plastic or paper bag; let stand 15 minutes.
- Peel and seed peppers; place in blender.
- Place garlic cloves in small dry skillet.
- Cover, cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes.
- Cool, peel garlic; add to blender with peppers.
- Add milk and honey to blender.
- Puree until smooth.
- Transfer to bowl.
- Season with salt and pepper.
- *DO AHEAD - can be made up to 2 days ahead.
- MUSHROOM CAKES:.
- Melt butter with oil in large heavy skillet over medium high heat.
- Add all mushrooms and sauté until browned and edges begin to crisp, stirring often, about 14 minutes.
- Add garlic; stir 1 minute.
- Transfer mixture to processor.
- Add eggs, Parmesan, herbs, salt and pepper to processor.
- Pulsing on/off turns, process until mushrooms are coarsely chopped.
- Transfer to large bowl & mix in 1/2 cup of panko.
- Divide mushroom mixture into 8 equal portions (1/4 to 1/2 cup each.).
- Form each into 3/4 inch thick cake.
- Spread additional panko out on plate.
- Coat cakes with panko.
- Place on rimmed baking sheet.
- **DO AHEAD - Can be made 4 hours ahead: cover & chill.
- AVOCADO PESTO:.
- Place pine nuts or cashews in processor, pulsing on/off turns, process until coarsely ground.
- Add avocado, Parmesan, cilantro, parsley, and lime juice.
- Process to blend.
- With machine running gradually and 1/4 cup oil through feed tube.
- Transfer to bowl.
- Season to taste with salt and pepper.
- ***DO AHEAD - Can be made 2 hours ahead: cover & chill.
- Preheat oven to 300ºF.
- Melt butter with 2 T oil in large skillet over medium heat.
- Working in 2 batches. add mushroom cakes; cook until browned and cooked through, about 5 minutes per side.
- Transfer to baking sheet; place in oven.
- Spoon about 1/3 cup avocado pesto into center of each plate, using back of spoon, spread out to 5 inch round.
- Place 2 cakes on each plate.
- Drizzle with red pepper coulis.
Nutrition Facts : Calories 715.2, Fat 60.4, SaturatedFat 14.1, Cholesterol 137.1, Sodium 929.5, Carbohydrate 34.8, Fiber 7.4, Sugar 11.3, Protein 16.5
ASPARAGUS-MUSHROOM FRITTATA
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. -Cindy Esposito, Bloomfield, New Jersey
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
MUSHROOM AND ASPARAGUS PASTA
Simple and yummy pasta
Provided by rose.moon
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cut the asparagus into 7.5cm/3in lengths. Very finely chop the garlic. Slice the mushrooms. Finely grate the cheese.
- Cook pasta according to instructions on the pack.
- Meanwhile cook the asparagus stems in boiling water for 2mins. Add the asparagus tips and cook for a further minute. Drain.
- Heat the oil and cook the garlic and mushrooms for one minute, stirring.
- Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
- Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
- Serve immediately with the remaining cheese sprinkled on top.
FETTUCCINE WITH MUSHROOMS AND ASPARAGUS
Steps:
- 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
- 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
- 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
- 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
- 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
- 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
- 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
- Your Nightly Specials
- Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
- Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
- Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
- Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
- Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
- Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.
ASPARAGUS WITH RED AND YELLOW COULIS
Steps:
- Cut peppers in quarters and remove stems and seeds. Simmer red peppers in one pan, the yellow in another, in boiling water for 10 minutes. Drain.
- Combine red peppers in a blender or food processor with half the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside. Repeat process with yellow peppers.
- Cut tough stems from asparagus. With vegetable peeler, pare away tough skin from lower half of stalk. Rinse asparagus in cold water.
- Steam asparagus until tender but firm. Drain and sprinkle with olive oil. Cool to room temperature before serving.
- On eight individual plates, pour two tablespoons red pepper sauce on one side, two tablespoons yellow pepper sauce on another. Arrange asparagus on top; garnish with tarragon.
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