SQUAB WITH MUSHROOMS AND PEARS
There's an almost infinite list of compatible dishes to match the earthy elegance of Barolo. Some gaminess, herbs, fruit and the alluring funkiness of mushrooms are the wine-friendly elements brought together in this dish, a dinner for two. The method of roasting the squab is based on the recipe in Pierre Koffmann's "Memories of Gascony." It's a technique that yields perfectly medium-rare birds, so I would not mess with it. But the accompanying pear and mushroom ragout is my own, and I'm quite proud of it, down to the idea of not bothering to peel the pears. You could serve the squabs whole for more drama, but quartering them makes them easier for guests to handle.
Provided by Florence Fabricant
Categories dinner, for two, lunch, roasts, main course
Time 40m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Mix together bacon, pear and mushrooms. Season with salt and pepper.
- Rinse and dry squabs. Rub with butter. Stuff cavity of each with 3 sprigs thyme, 3 sage leaves and a clove of garlic. Place in baking dish and roast for 5 minutes. Reduce heat to 400 degrees and roast 10 minutes more. Remove from oven. Wrap each squab in foil to keep warm.
- Stir wine into baking dish, scraping the bottom. Spread the mushroom mixture into the baking dish and cook for 20 minutes. Stir in stock. Increase oven temperature to 475 degrees. Unwrap squabs and place them on top of the mushroom mixture. Return the baking dish to the oven for 5 minutes.
- Remove squabs to a cutting board. Spread mushroom mixture, including any juices in the pan, on a warm serving platter. Using poultry or kitchen shears, or a sharp heavy knife, cut the squabs in quarters. Arrange on the platter and garnish with thyme sprigs.
Nutrition Facts : @context http, Calories 1186, UnsaturatedFat 47 grams, Carbohydrate 26 grams, Fat 89 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 33 grams, Sodium 1398 milligrams, Sugar 12 grams, TransFat 0 grams
WILD MUSHROOMS COOKED IN PARCHMENT WITH FRAGRANT HERBS AND PANCETTA
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450. Brush mushrooms well with a damp cloth to remove dirt or grit, do not soak in water. Slice mushrooms into 1/2-inch thick slices, set aside. Heat a medium skillet, add butter, pancetta and shallots and cook over medium heat until pancetta renders most of its fat and shallots are softened. Remove shallot mixture from pan and cool. in a large bowl, add mushrooms and shallot mixture together with the herbs, lemon juice and olive oil, season to taste with salt and freshly ground black pepper.
- Fold a full sheet of parchment paper in half, cut an elongated heart shape using the entire width of the paper. Add 1/6th of the mushroom mixture to the bottom side of the parchment. Beginning at the center of the heart, begin making well creased folds, continue around the heart until package is completely enclosed. Bake just before serving in 450 oven about 5 minutes or until package has puffed up and is golden brown in color. Open in front of your guests with small scissors or paring knife.
CREOLE SQUAB, MUSHROOM, AND LIMA BEAN BAKE
Squab or young pigeon has a very delicate and unique taste. Squab meat is dark, moist, and flavorful.
Provided by ratherbeswimmin
Categories Poultry
Time 1h38m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, add the butter and oil; head over medium heat until the butter melts.
- Brown the squab on all sides; transfer to a plate.
- Add the onion, celery, and carrots to the skillet; stir/saute for about 7 minutes or until softened.
- Sprinkle the flour over the top of the vegetables; stir for 1 minute longer.
- Increase the heat to high and gradually add the broth and wine, stirring constantly until the sauce thickens slightly.
- Add in the mushrooms, limas, cayenne, salt, and pepper to taste; stir to combine then remove from heat.
- Place the squabs breast side down in a greased 3-quart casserole dish.
- Pour the vegetable sauce over the top.
- Cover and bake in a 350° oven for 45 minutes or until the squabs are tender.
Nutrition Facts : Calories 289.5, Fat 16.9, SaturatedFat 6.7, Cholesterol 22.9, Sodium 488.4, Carbohydrate 22.7, Fiber 4.4, Sugar 5.5, Protein 8.3
BAKED PORK CHOPS IN MUSHROOM SAUCE
These easy-to-fix pork chops are deliciously tender with wonderful flavor. A perfect meal for those busy afternoons when you want a quick meal that tastes like you slaved all day over the stove. Serve with rice or mashed potatoes.
Provided by Bobby Alexander
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a cast iron skillet over medium-high heat. Spray pork chops with cooking spray and season with garlic powder, paprika, and chili powder. Brown chops in the hot skillet, turning frequently, until lightly browned on both sides, 5 to 8 minutes total. Transfer to a casserole or baking dish.
- Mix mushroom soup and diced tomatoes together in a large bowl. Pour over pork chops and place onion slices on top. Cover the pan tightly with aluminum foil.
- Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until pork is tender, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 230.5 calories, Carbohydrate 12.9 g, Cholesterol 36 mg, Fat 11.7 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 3.3 g, Sodium 937.4 mg, Sugar 4.4 g
SAUERKRAUT, MUSHROOM, AND BARLEY SOUP RECIPE
Provided by á-174942
Number Of Ingredients 12
Steps:
- In a large pot, combine the water, mushrooms, sauerkraut, sauerkraut juice, and barley, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Meanwhile, in a small non-stick skillet, saute the onion in the safflower oil for 2 to 3 minutes or until softened. Add the flour and stir well to combine. Cook the onion-flour mixture an additional 2 to 3 minutes, while stirring constantly, until the color of the mixture darkens a bit. Add a little of the simmering soup to the skillet, stir well to incorporate it with the onion-flour mixture, and then stir the entire contents of the skillet into the simmering soup. Cook the soup an additional 30 minutes or until the barley is tender. Add the Vegan Dumplings and season to taste with a little salt, pepper, and sugar. Simmer the soup an additional 5 minutes to allow the flavors to blend. Taste and adjust seasonings, if needed. Garnish individual servings with a sprinkle of nutritional yeast flakes, if desired. This recipe yields 6 to 8 servings.
BAKED SQUASH WITH MUSHROOMS
Any squash is suitable for this dish. This is fantastic as a light meal when served with hot pitta breads.
Provided by PinkCherryBlossom
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200C/400°F.
- Peel and cut the squash into 5cm cubes. cut the tips of the cloves but leave the skin on.
- Place the squash, mushrooms, garlic onion, cumin and olive oil in a bowl and toss well.
- Spread the ingredients into a baking tray and cover with foil.
- Bake for 30 mins until squash is soft.
- Remove garlic and squeeze out the insides. Drizzle with the lemon juice, stir in the herbs and serve topped with the feta.
Nutrition Facts : Calories 192.2, Fat 12.8, SaturatedFat 4.8, Cholesterol 22.2, Sodium 287.9, Carbohydrate 15.6, Fiber 3.2, Sugar 8, Protein 7.5
ROAST SQUABS WITH PORCINI AND COUNTRY BREAD SALAD
Active time: 1 3/4 hr Start to finish: 2 3/4 hr
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil, then drain in a colander. Blanch garlic in same manner 2 more times.
- Cut bread into 1/4-inch-thick sticks and toast on a baking sheet in middle of oven until pale golden, about 6 minutes. Leave oven on.
- Peel stems of porcini with a sharp small knife just until white flesh is exposed, then quarter mushrooms lengthwise.
- Pat squabs dry and season generously inside and out with salt and pepper. Put a sprig of thyme in cavity of each squab and divide garlic confit among cavities. Tie legs of squabs together with kitchen string and fold wings back.
- Heat 2 tablespoons duck fat in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then brown squabs in 2 batches, turning, about 5 minutes, transferring to a plate and reserving skillet.
- Add 1 1/2 more tablespoons duck fat to skillet and sauté porcini in 2 batches over moderately high heat, stirring occasionally, until golden brown, about 3 minutes (add another 1 1/2 tablespoons duck fat to skillet for second batch). Stir in blanched garlic, toasted bread, and salt and pepper to taste and remove from heat.
- Put a 13- by 9-inch metal baking pan on bottom rack of oven (to catch drips) and arrange squabs, breast sides up, in a small circle (without touching) on middle rack of oven directly above baking pan. Roast squabs, carefully basting once with remaining tablespoon duck fat, 15 minutes. Replace baking pan with skillet of bread salad, positioning it directly under birds. Roast squabs and bread salad until an instant-read thermometer inserted in fleshy part of a thigh (avoid bone) registers 155°F for medium meat and mushrooms in bread salad are tender, about 5 minutes. (If mushrooms are not tender, roast bread salad 5 to 8 minutes more.) Transfer squabs to a cutting board and let stand 5 minutes, then halve lengthwise with poultry shears or a sharp knife.
- Toss bread salad with parsley and lemon juice and serve with squabs.
RICE-STUFFED SQUAB
For company or family, you'll be proud to serve these golden game birds. the rich-tasting dark meat goes well with the savory rice stuffing, which includes onion, celery, fresh mushrooms and raisins.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute celery and onion in butter until tender. Add the rice, mushrooms, raisins, 3 tablespoons orange juice concentrate, parsley, 3/4 teaspoon salt and marjoram. Sprinkle cavities of squab lightly with remaining salt; stuff with rice mixture. , Place on a rack in a roasting pan. Combine oil and remaining orange juice concentrate; drizzle over squab. Bake, uncovered, at 375° for 1 hour or until meat juices run clear and a thermometer inserted into the stuffing reads 165°, basting frequently.
Nutrition Facts : Calories 579 calories, Fat 47g fat (12g saturated fat), Cholesterol 71mg cholesterol, Sodium 700mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 13g protein.
PARCHMENT-COOKED FISH WITH MORELS, SPRING GARLIC, AND THYME
A rather simple recipe that tastes like it took all day. Use Pacific halibut, striped bass, tilapia, or other sustainable white-fleshed fish.
Provided by doch83
Categories Main Dish Halibut
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes.
- Sprinkle halibut fillets with salt and black pepper on both sides.
- Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside.
- Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined.
- Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes.
- Open the heart shapes; brush right sides of the hearts with canola oil.
- Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper.
- Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge.
- Leave about 1/4 inch of the bottom point unfolded.
- Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air.
- Place parchment bundles on 2 baking sheets; don't let the bundles touch each other.
- Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes.
- To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 11.1 g, Cholesterol 57.7 mg, Fat 9 g, Fiber 1.8 g, Protein 38.8 g, SaturatedFat 1.8 g, Sodium 104.1 mg, Sugar 1.6 g
PARCHMENT-BAKED SQUAB WITH MUSHROOMS RECIPE
Provided by á-170456
Number Of Ingredients 14
Steps:
- Stir the wine, soy sauces, oyster-flavored sauce and sugar together in a large bowl until the sugar is dissolved. For the Dish: Turn the squab pieces in the marinade until coated. Let stand for 10 minutes. Preheat the oven to 350 degrees. Cut 4 pieces of parchment paper or heavy-duty aluminum foil into 12- by 18-inch rectangles. Lay them out on a work surface and divide the sausage, button and shiitake mushrooms and green onions evenly among them, mounding them slightly in the center of the parchment. Place a half-squab, skin-side up, over each pile. Bring the long side of the parchment rectangles together over the squab and roll the ends together to hold them together. Seal the ends of the packet with a series of small folds. Place the packets on a baking sheet large enough to hold them comfortably as you work. Bake the squab 25 to 30 minutes or until desired doneness is reached (Open one packet to test the squab for doneness before serving). Transfer each packet to a warm plate and garnish each with a cilantro sprig. Have your guests tear or cut open their own packets, being careful of the hot fragrant steam. This recipe yields 4 servings.
More about "parchment baked squab with mushrooms recipes"
BREAD RECIPES INDIAN / SQUAB WITH MUSHROOMS AND PEARS RECIPE
From dairyfreelunchs.jenpros.com
PARCHMENT BAKED HALIBUT - SIZZLEFISH
From sizzlefish.com
SUMMER VEGETABLES BAKED IN PARCHMENT PAPER - JUST ONE COOKBOOK
From justonecookbook.com
ROAST SQUAB WITH PORCINI & FOIE GRAS RECIPE | D'ARTAGNAN
From dartagnan.com
PARCHMENT-BAKED SQUAB WITH MUSHROOMS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST HALIBUT AND MUSHROOM PARCHMENT PARCELS AND SPRING
From foodnetwork.ca
BAKED BARLEY WITH MUSHROOMS - BUDGET BYTES
From budgetbytes.com
SIMPLEST ROAST SQUAB RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPY BAKED BREADED MUSHROOMS - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
MATSUTAKE MUSHROOMS BAKED IN PARCHMENT - FORAGER CHEF
From foragerchef.com
ROASTED SQUAB WITH PEPPERMINT OIL AND WILD MUSHROOM …
From greatchefs.com
WILD MUSHROOMS ROASTED IN PARCHMENT - NOURISH EVOLUTION
From nourishevolution.com
CRISPY BAKED PARMESAN GARLIC BREADED MUSHROOMS - JO …
From jocooks.com
DAY 17: PARCHMENT BAKED EGGS WITH KALE AND MUSHROOMS
From scalingbackblog.com
ROASTED MUSHROOMS IN PARCHMENT PAPER | OREGONIAN RECIPES
From recipes.oregonlive.com
RECIPE: KING SALMON BAKED IN PARCHMENT PAPER WITH WILD …
From recipelink.com
MUSHROOMS EN PAPILLOTE- MUSHROOMS BAKED IN PARCHMENT PAPER
From girlcooksworld.com
PERFECT ROASTED MUSHROOMS (FAST & EASY!) – A COUPLE COOKS
From acouplecooks.com
PARCHMENT BAKED FISH AND VEGETABLES WITH CHERMOULA RECIPE
From simplyrecipes.com
BAKED PARMESAN MUSHROOMS - DAMN DELICIOUS
From damndelicious.net
BAKED GARLIC PARMESAN MUSHROOMS - SUGAR APRON
From sugarapron.com
ROASTED SPAGHETTI SQUASH WITH PARMESAN MUSHROOMS
From wellplated.com
BAKED BREADED GARLIC MUSHROOMS - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
16 PARCHMENT-WRAPPED DINNERS FOR PEOPLE WHO HATE DISHES
From buzzfeed.com
10 BEST SQUASH CASSEROLE CREAM OF MUSHROOM SOUP RECIPES
From yummly.com
BAKED MUSHROOMS IN FOIL PACKETS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ASSIETTE OF SQUAB WITH WILD MUSHROOMS - GREAT CHEFS
From greatchefs.com
BAKED ITALIAN SAUSAGE AND PARMESAN STUFFED MUSHROOMS RECIPE
From anitalianinmykitchen.com
SEA BASS BAKED IN PARCHMENT PACKEST WITH PONZU, SAKE AND …
From mealandaspiel.com
ROASTED SPAGHETTI SQUASH WITH MUSHROOMS, GARLIC & SAGE
From feastingathome.com
EASY FISH BAKED IN PARCHMENT - GREATIST
From greatist.com
10 BEST BAKED SALMON WITH MUSHROOMS RECIPES | YUMMLY
From yummly.com
PAN-ROASTED SQUAB WITH WILD MUSHROOM RISOTTO - COOKSTR.COM
From cookstr.com
CHILEAN SEA BASS IN PARCHMENT RECIPE - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love