Mushrooms Mary Louise Recipes
MUSHROOMS MARY LOUISE
Nice appetizer and the saucee really adds alot of flavor to the dish. I'm not posting a recipe for Hollandaise sauce as there are plenty here in zaarland such as #8750.
Provided by Chippie1
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease 4 (6-inch) casserole dishes.
- Slice 4 of the mushroom caps.
- Melt 1 tablespoon of the butter in a large skillet.
- Add sliced mushrooms; cook and stir until tender, set aside.
- Place scallops, shrimp, celery, & onion in the same skillet with the remaining 7 tablespoons of butter and cook over medium heat for 2 minutes.
- Add wine and remove from heat.
- Fold in breadcrumbs; set aside.
- Place 6 mushroom caps in each prepared casserole dish.
- Cover mushrooms withstuffing mixture.
- Bake for 10 minutes.
- Remove from oven and topeach casserole with reserved sliced mushrooms.
- Top each casserole with 1/4 cup hollandaise sauce and return to oven just to heat through.
Nutrition Facts : Calories 343, Fat 24.6, SaturatedFat 14.9, Cholesterol 72.6, Sodium 348.4, Carbohydrate 19.6, Fiber 2.5, Sugar 4.2, Protein 10.1
MARY MCCORMACK'S MARINATED MUSHROOMS
This is a wonderful hors d'oeuvre for the holidays. It always gets eaten fast in our home.
Provided by Marilyn McCormack
Categories Appetizers and Snacks Vegetable Mushrooms
Yield 8
Number Of Ingredients 5
Steps:
- Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 3.2 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 750.1 mg, Sugar 1.1 g
FILET MIGNON A LA MARIE-LOUISE
This recipe is dedicated many years ago to our daughter Marie-Louise when she was 9 years old. She was "Mommy's little helper" in the kitchen, when we created a 'romantic dinner' for our anniversary. She served it and made it a wonderful dinner for two happy parents!
Provided by Scandigirl
Categories Weeknight
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Put 5 cups of water and 1.
- 2 tsp.
- salt in a large saucepan and bring to a boil.
- While waiting for the water to boil, wash the beans, then cut off the ends with a knife or pair of scissors.
- Put the beans in the boiling water, cover and cook for 8-12 minutes, then run cold water over them to stop the cooking process, and set them aside.
- Place 1 Tbsp.
- of the butter in a frying pan over medium-high heat.
- When the butter is hot, put in the filets and cook them for 3 minutes on each side.
- When the meat is well seared, season with salt and pepper.
- Turn the filets once or twice more until they are cooked to your taste (medium-rare takes approximately 708 minutes).
- Add the mushrooms, and another tablespoon of the butter.
- Add the red pepper, the garlic and the parsley and stir.
- Remove the filets from the pan, set them aside or keep them warm in a 100 degrees F oven if you wish.
- Increase the heat to high and add the white wine.
- Cook for 2-3 minutes, then add the beef consomme.
- Correct the seasoning.
- Mix the corn starch with the water and then add this mixture to the sauce to thicken it.
- Reheat the beans and the asparagus either in a steamer or in the remaining tablespoon of butter.
- Place the filets on a service platter, cover them with the sauce, place the vegetables on either side and serve immediately.
Nutrition Facts : Calories 875.1, Fat 61.1, SaturatedFat 28.9, Cholesterol 184.7, Sodium 513.5, Carbohydrate 19.7, Fiber 5.2, Sugar 5.3, Protein 40.2
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