Mushroom Trio Recipes

SENSATIONAL SIMMERED LEEK CABBAGE MUSHROOM TRIO

Sensational Simmered Leek Cabbage Mushroom Trio image

I often make delicious recipe #31207 and recipe #100417 individually, but it just makes sense to combine it all together in one great side dish! Also good as a steak, poultry, or fish topper. I just love it when the leeks are in season here in the Pacific Northwest... :)

Provided by Julesong

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs leeks
1/2 head cabbage, chopped into approx 1/2 inch squares
8 ounces sliced mushrooms (I like crimini)
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 1/2 cups low sodium chicken broth (I prefer it with the chicken) or 1 1/2 cups vegetable broth (I prefer it with the chicken)
4 tablespoons dry sherry (optional)

Steps:

Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
Cut leeks lengthwise in quarters, then into about 1/2-inch squares.
Heat oil and butter in *large* heavy and wide saucepan or saute pan; add cleaned/cut leeks, cut cabbage, sliced mushrooms, salt, pepper, and stir over low heat for 5 minutes.
Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until vegetables are tender.
Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
Taste and adjust seasoning, serve hot.
Makes about 4-6 servings, depending on what you're using them for.

MUSHROOM TRIO

Mushroom Trio image

Make and share this Mushroom Trio recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Protein

Time 38m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

olive-oil flavored vegetable oil cooking spray
1 teaspoon olive oil
8 ounces fresh cremini mushrooms, stems removed
8 ounces portobello mushrooms, stems removed
4 ounces small fresh shiitake mushrooms, stems removed
1 -2 garlic clove, minced
1/3 cup dry white wine
2 teaspoons chopped fresh thyme
1/4 teaspoon salt (to taste)
fresh ground black pepper

Steps:

Coat a wok or large nonstick skillet with cooking spray; add in oil.
Heat at med-high until hot.
Add in mushrooms and garlic; stir-fry 4 minutes.
Add in wine, cover and cook 2 minutes.
Uncover and cook 2 minutes or until liquid evaporates.
Sprinkle mixture with thyme, salt, and pepper; toss well; serve immediately.

Nutrition Facts : Calories 68.5, Fat 1.4, SaturatedFat 0.2, Sodium 153.9, Carbohydrate 9.1, Fiber 1.6, Sugar 3.3, Protein 3.7

THREE MUSHROOM SAUTE

Three Mushroom Saute image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup minced scallion, including green
3 tablespoons olive oil
1/4 pound each Shiitake, cultivated and Oyster mushrooms, trimmed and sliced
Salt and pepper
2 cloves garlic, minced
1/3 cup dry white wine
1 cup beef stock or canned broth
1 tablespoon tomato paste
1/2 cup heavy cream, if desired
2 tablespoons minced fresh herbs, such as tarragon, chives, chervil or parsley

Steps:

In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 to 3 minutes, or until softened. Add the mushrooms and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes. Add the garlic and toss 1 minute. Add the wine and reduce by half. Add the broth and tomato paste and simmer 3 minutes, stirring. Add the cream and simmer until lightly thickened. Stir in the herbs. Serve the saute over baked or grilled polenta or as a sauce for pasta.

VEGETABLE TRIO

Vegetable Trio image

Mary Lou Wayman of Salt Lake City, Utah sent in the recipe for Vegetable Trio with its pretty mix of garden-fresh green beans and carrots. It's a nice accompaniment with any meal.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 large carrots, julienned
1/2 pound fresh green beans, cut into 2-inch pieces
1-1/2 cups sliced fresh mushrooms
1 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons butter

Steps:

In a large skillet, cook and stir the carrots, green beans, mushrooms, salt and thyme in butter over medium-heat for 15 minutes or until beans are crisp-tender.

Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 654mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

TRIO OF MUSHROOM SOUP (CREAM OF MUSHROOM SOUP)

Trio of Mushroom Soup (Cream of Mushroom Soup) image

Had this cream of mushroom soup at the Grand Hotel on Mackinac Island during a wedding; came home the next day and recreated it to the best of my abilities. After tasting it and then adding the cream, I decided in the future to just remove the cream altogether! It is a fantastic soup that works well on cold winter days.

Provided by Dregun

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 56m

Yield 8

Number Of Ingredients 13

Ingredients

½ cup unsalted butter, divided
3 tablespoons olive oil
¼ cup diced white onion
8 ounces portobello mushrooms, stemmed and sliced
8 ounces baby bella mushrooms, sliced
8 ounces oyster mushrooms, sliced
1 ½ teaspoons dried tarragon
3 (16 ounce) cans chicken broth
1 large baking potato, peeled and diced into small cubes
2 tablespoons fresh thyme
1 ½ teaspoons dried oregano
½ cup heavy whipping cream
salt and ground black pepper to taste

Steps:

Heat 1/4 cup butter and oil in a large pot over medium heat until butter melts, 1 to 2 minutes. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and stir until tender, 5 to 7 minutes.
Stir chicken broth, potato, thyme, and oregano into the pot. Bring to a boil; let soup simmer until potato is tender, 15 to 20 minutes.
Remove soup from heat and puree with an immersion blender until smooth.
Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 10.9 g, Cholesterol 55.2 mg, Fat 22.8 g, Fiber 2.3 g, Protein 4.3 g, SaturatedFat 11.5 g, Sodium 863.2 mg, Sugar 2.6 g

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