Mushroomsmonterey Recipes

SAUTEED MUSHROOMS (QUICK AND SIMPLE)

Sauteed Mushrooms (Quick and Simple) image

Delicious as a side, appetizer, part of a salad, or even just a snack! How French of you!

Provided by NolaBlu

Categories Side Dish

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 tablespoon unsalted butter
2 tablespoons olive oil
1 cup chopped Portobello mushrooms
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon steak seasoning rub

Steps:

Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 19.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 503.4 mg, Sugar 1.3 g

MUSHROOM SAUCE

Mushroom Sauce image

Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.

Provided by Jimmi

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups fresh sliced mushrooms
¼ cup butter
1 tablespoon butter
1 tablespoon shallots, minced
½ cup chopped mushrooms
½ teaspoon dried thyme
1 bay leaf
¼ cup red wine
2 cups beef broth
1 tablespoon arrowroot powder
salt to taste
freshly ground black pepper

Steps:

In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

Nutrition Facts : Calories 167 calories, Carbohydrate 4.1 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 9.3 g, Sodium 499.8 mg, Sugar 0.9 g

SEARED LIVER WITH MUSHROOMS AND MONTEREY JACK

Seared Liver with Mushrooms and Monterey Jack image

When I was a child, I could never enjoy the fried or smothered liver that Mom made because I didn't like liver. As an adult, wishing to please a liver-loving friend, I found this recipe and was amazed to really like it myself. I searched the web for this recipe to no avail and finally found it in my collection. It's so good, I had to share. Mushrooms, onion, Monterey Jack cheese, sherry, and herbs add a wonderful balance.

Provided by Gwen M

Categories Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup butter
1 onion, sliced
8 ounces fresh mushrooms, quartered
1 pound calves' liver, sliced
6 ounces Monterey Jack cheese, cut into strips
½ cup dry sherry
½ teaspoon dried rosemary leaves, crumbled
½ teaspoon dried basil, crushed

Steps:

Melt butter in a large skillet over medium heat. Stir in onion and mushrooms; cook until the onion has softened and turned translucent, about 5 minutes. Remove from skillet with a slotted spoon; set aside.
In the same skillet, cook liver over medium heat until brown on both sides. Add sherry, rosemary, basil, and sauteed onion and mushrooms. Top each liver piece with a strip of cheese.
Cover and simmer 10 minutes.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 9.5 g, Cholesterol 476.6 mg, Fat 29.3 g, Fiber 1.1 g, Protein 34.4 g, SaturatedFat 15.4 g, Sodium 591.7 mg, Sugar 2.5 g