Pinot Glazed Mushrooms Recipes

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FILET MIGNON WITH MUSHROOMS AND SAUCE PINOT NOIR



Filet Mignon with Mushrooms and Sauce Pinot Noir image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

2 (8-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
2 bacon strips
2 tablespoons extra-virgin olive oil
1 pound assorted mushrooms, such as shiitake, crimini, and chanterelle, stemmed and halved
1 tablespoon finely chopped garlic
2 sprigs fresh rosemary
2 cups Pinot Noir
2 tablespoons prepared demi-glace
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 375 degrees F.
  • Season both sides of the filet mignon generously with salt and pepper. Wrap a piece of bacon around the sides of each steak and secure with butcher's twine. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over, there should be a nice crust on top. Add the mushrooms, garlic, and rosemary; give everything a good stir. Transfer the pan to the oven. Roast for 10 to 12 minutes or until the steaks are cooked medium-rare.
  • Remove the steaks, mushrooms, and rosemary to a platter; cover to keep warm. Return the pan to the stove over medium-high heat. Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan. Mix in the demi-glace, stirring to combine. Put the steaks and mushrooms back in the pan and coat in the pan sauce. Finish with a couple of tablespoons of butter to make it rich. Put the steak and mushrooms on 2 serving plates and cut off the butcher's twine from the filets. Pour the wine sauce on top and garnish each plate with a roasted rosemary sprig.

HONEY-GLAZED MUSHROOMS WITH UDON



Honey-Glazed Mushrooms With Udon image

In this weeknight dish, caramelized mushrooms are bathed in a satiny glaze of honey and butter, delivering the winning trifecta of sweet, savory and earthy. Cremini mushrooms are the hardest workers of the fungi world; they are inexpensive and accessible, and while they may not feel as fancy as some wild varieties, with some time in the pan, they burst with complex flavor. (Button mushrooms also do the job well.) Chubby udon are the ideal carriers for the luscious sauce, but for the most satisfying results, use fresh or frozen noodles, rather than the thinner dried strands. (Though in a pinch, they work, too). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, weekday, weeknight, noodles, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt (Diamond Crystal)
1 1/2 pounds fresh or frozen udon noodles (vacuum-sealed)
2 tablespoons neutral oil, such as vegetable or grapeseed
1 pound cremini mushrooms, stemmed and sliced into 1/4-inch pieces
4 garlic cloves, finely chopped
Black pepper
3 tablespoons honey
4 tablespoons butter, preferably salted (see Tip)
1/2 small head Napa cabbage, finely sliced (about 1 pound)
3 tablespoons soy sauce
2 scallions, finely sliced
1 tablespoon sesame seeds, toasted

Steps:

  • Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
  • Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, 1/2 teaspoon salt and a few turns of black pepper. Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
  • Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.

PINOT-GLAZED MUSHROOMS



Pinot-Glazed Mushrooms image

The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.

Provided by Chef John

Categories     Vegetarian Side Dishes

Time 25m

Yield 2

Number Of Ingredients 5

2 tablespoons butter
8 ounces assorted mushrooms, sliced
salt
1 pinch ground black pepper
¼ cup Pinot Noir or other dry red wine

Steps:

  • Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 4.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 88.8 mg, Sugar 2 g

PINOT-GLAZED MUSHROOMS



Pinot-Glazed Mushrooms image

The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.

Provided by Chef John

Categories     Vegetarian Side Dishes

Time 25m

Yield 2

Number Of Ingredients 5

2 tablespoons butter
8 ounces assorted mushrooms, sliced
salt
1 pinch ground black pepper
¼ cup Pinot Noir or other dry red wine

Steps:

  • Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 4.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 88.8 mg, Sugar 2 g

PINOT-GLAZED MUSHROOMS



Pinot-Glazed Mushrooms image

The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.

Provided by Chef John

Categories     Vegetarian Side Dishes

Time 25m

Yield 2

Number Of Ingredients 5

2 tablespoons butter
8 ounces assorted mushrooms, sliced
salt
1 pinch ground black pepper
¼ cup Pinot Noir or other dry red wine

Steps:

  • Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 4.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 88.8 mg, Sugar 2 g

PINOT-GLAZED MUSHROOMS



Pinot-Glazed Mushrooms image

The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.

Provided by Chef John

Categories     Vegetarian Side Dishes

Time 25m

Yield 2

Number Of Ingredients 5

2 tablespoons butter
8 ounces assorted mushrooms, sliced
salt
1 pinch ground black pepper
¼ cup Pinot Noir or other dry red wine

Steps:

  • Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 4.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 88.8 mg, Sugar 2 g

PINOT-GLAZED MUSHROOMS



Pinot-Glazed Mushrooms image

The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.

Provided by Chef John

Categories     Vegetarian Side Dishes

Time 25m

Yield 2

Number Of Ingredients 5

2 tablespoons butter
8 ounces assorted mushrooms, sliced
salt
1 pinch ground black pepper
¼ cup Pinot Noir or other dry red wine

Steps:

  • Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 4.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 88.8 mg, Sugar 2 g

PINOT-GLAZED MUSHROOMS



PINOT-GLAZED MUSHROOMS image

Categories     Mushroom

Number Of Ingredients 5

2 tablespoons butter
8 ounces assorted mushrooms, sliced
1/4 cup Pinot Noir or other dry red wine
1 pinch salt
1 pinch ground black pepper

Steps:

  • Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper.
  • Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.
  • Note: The next time you want to dress up a cheeseburger, give these pinot-glazed mushrooms a try.

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