Mushroom Dill Saute Recipes

DILL MUSHROOMS AND ASPARAGUS

Steps:

• Brown 4 ounces sliced mushrooms in olive oil, 5 minutes. Add 1 bunch asparagus (trimmed and cut into thirds) and 2 tablespoons water; season with salt and pepper. Cook, stirring, until crisp-tender, about 7 minutes. Toss with 2 tablespoons chopped dill and 3/4 teaspoon lemon zest.

PIEROGIES WITH MUSHROOM SAUCE

Steps:

• In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
• In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.

CREAMY DILL CHICKEN AND MUSHROOMS

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
• Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
• Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
• Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
• Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

CREAMY MUSHROOM SAUCE FOR PASTA

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
• Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
• Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
• Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.

MUSHROOMS IN SOUR CREAM AND DILL

Steps:

• Wash and dry mushrooms.
• Melt butter and add garlic.
• Add mushrooms, Dill, Salt and Pepper, Lemon and Sherry.
• Cook 20 minutes or until mushrooms are tender.
• Cool.
• Pour a small amount of the mushroom liquid into the Sour Cream.
• Then add the Sour Cream over the mushrooms and stir.
• Refrigerate 8 hours or more.

SAUTEED PORK CHOPS WITH MUSHROOMS, DILL, AND SOUR CREAM

Steps:

• Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then sauté chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Reduce heat to moderate and add remaining tablespoon butter to skillet. When foam subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water, any meat juices that have accumulated on platter, dill, and salt and pepper to taste and cook, stirring, until heated through. (Do not let boil.) Spoon sauce over chops.

PAN-SEARED MUSHROOMS WITH CREAM AND DILL

Steps:

• Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shallots and cook, stirring occasionally, until crisp-tender and browned in places, about5 minutes. Transfer to a plate.
• Return skillet to medium-high. Swirl in 1 tablespoon each oil and butter. Add one-thirdof mushrooms, season with salt and pepper, and spread in a single layer. Cook, undisturbed, until beginning to brown on bottoms, about 3 minutes. Stir and continue cooking until tender and browned, about 2 minutes more. Transfer to plate with shallots.
• Cook remaining mushrooms in remaining oil and butter in two more batches. Return cooked mushrooms and shallots with any accumulated juices to skillet. Stir in vinegar, then cream, and simmer until thickened slightly, about 2 minutes. Stir in dill, season with salt and pepper, and serve.

MUSHROOM DILL SAUTE

Steps:

• Melt the margarine in a large nonstick skillet over medium heat.
• Saute the mushrooms, pepper strips, and garlic until the mushrooms are tender and the liquid has evaporated, about 5 to 7 minutes.
• Stir in the mustard, dill, and ground pepper; toss to coat.
• Heat through.