Roast Salmon With Oyster Mushrooms In Red Wine Recipes

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ROAST CHICKEN AND MUSHROOMS WITH RED WINE SAUCE



Roast Chicken and Mushrooms With Red Wine Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

2 skin-on, bone-in chicken breasts (12 to 14 ounces each)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1 pound oyster and/or maitake mushrooms, trimmed and torn into pieces
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 cup low-sodium chicken broth
1 cup dry red wine
1/2 teaspoon sugar

Steps:

  • Preheat the oven to 375 degrees F. Season the chicken with 1/2 teaspoon salt, and pepper to taste. Heat a medium skillet over medium-high heat; add 1/2 tablespoon vegetable oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.
  • Toss the mushrooms with the remaining 1/2 tablespoon vegetable oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 25 minutes.
  • Meanwhile, melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar and 1/4 teaspoon salt and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.
  • Spoon some of the red wine sauce onto each plate; top with the chicken and mushrooms.

OVEN-ROASTED SALMON WITH CAULIFLOWER AND MUSHROOMS



Oven-Roasted Salmon with Cauliflower and Mushrooms image

Provided by Curtis Stone

Categories     main-dish

Time 1m

Yield 4 servings

Number Of Ingredients 19

1/2 cup dry red wine
1/4 cup dried currants
3 tablespoons finely chopped shallots
3 tablespoons red wine vinegar
2 tablespoons packed light brown sugar
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 head cauliflower, cored and cut into small florets
1/4 cup extra-virgin olive oil
Kosher salt
1 1/4 pounds assorted mushrooms (such as cremini, oyster and stemmed shiitakes), halved lengthwise if large
1/4 cup very finely chopped shallots
2 cloves garlic, finely chopped
3 tablespoons thinly sliced fresh sage
Freshly ground pepper
4 5-ounce salmon fillets (skin on)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1/4 cup green pumpkin seeds, toasted (optional)

Steps:

  • Preheat the oven to 450 degrees F. Make the vinaigrette: In a small heavy saucepan, bring the wine, currants, shallots, vinegar and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
  • Prepare the vegetables: In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season to taste with salt. Spread on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes. Remove from the oven. Reduce the oven temperature to 400 degrees F.
  • Meanwhile, heat a large ovenproof nonstick skillet over high heat. Add the remaining 2 tablespoons olive oil, then add the mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well browned, about 4 minutes more.
  • Stir the roasted cauliflower, shallots and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
  • Cook the salmon: Using a sharp knife, score the skin side of the salmon a few times. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin-side down in the skillet and cook 3 to 5 minutes, or until the skin is golden brown. Turn the salmon over; transfer the skillet to the oven and roast 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a knife. Meanwhile, uncover the cauliflower mixture and rewarm in the oven if necessary.
  • Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some of the vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.

ROASTED SALMON WITH OYSTER MUSHROOMS IN RED WINE



ROASTED SALMON WITH OYSTER MUSHROOMS IN RED WINE image

Categories     Fish

Number Of Ingredients 10

1 tablespoon canola oil
Four 6- to 8-ounce salmon fillets with skin
Salt and freshly ground pepper
4 tablespoons unsalted butter
1 pound oyster mushrooms, sliced
1 large shallot, minced
1 garlic clove, minced
1 teaspoon chopped thyme
1/2 cup dry red wine
1/2 cup low-sodium chicken broth

Steps:

  • Preheat the oven to 350°. In a large ovenproof skillet, heat the oil until shimmering. Add the salmon skin side down and season with salt and pepper. Cook over high heat until the skin is lightly browned, about 3 minutes. Transfer the skillet to the oven and roast the salmon for about 10 minutes, until it is cooked through and the skin is very crisp. 2. Meanwhile, in a large skillet, melt 2 tablespoons of the butter. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot, garlic and thyme and season with salt and pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Add the wine and broth and simmer until the liquid is nearly evaporated, about 5 minutes. Remove from the heat. Stir in the remaining 2 tablespoons of butter. 3. Transfer the salmon to plates, skin side up. Serve with the mushrooms.

ROASTED WILD MUSHROOMS IN RED-WINE REDUCTION



Roasted Wild Mushrooms in Red-Wine Reduction image

Categories     Garlic     Mushroom     Onion     Side     Roast     Vegetarian     Marsala     Red Wine     Fall     Thyme     Gourmet

Yield Makes 8 to 10 servings (as a main course)

Number Of Ingredients 9

3 lb fresh porcini (also known as cèpes) or 3 lb other exotic mushrooms and 2 oz large dried porcini slices
2 medium onions, cut into 1/2-inch-thick wedges
6 garlic cloves, minced
3 tablespoons chopped fresh thyme
1/4 cup dry Marsala wine
4 tablespoons extra-virgin olive oil
1 teaspoon salt
1 1/2 lbs. assorted pearl onions, blanched and peeled
2 cups red-wine reduction

Steps:

  • If using dried porcini, soak in boiling-hot water to cover until soft, about 45 minutes. Lift out porcini, squeezing out excess liquid, and discard soaking liquid. Rinse in a sieve to remove any grit and pat dry. Halve larger slices.
  • Preheat oven to 375°F.
  • If using fresh porcini, halve or quarter larger ones, keeping smaller ones whole, and transfer all to a baking pan. Toss all mushrooms with onion wedges, garlic, thyme, wine, 3 tablespoons oil, salt, and pepper to taste. Toss pearl onions with remaining tablespoon oil and salt and pepper to taste in a shallow baking pan.
  • Roast mushroom mixture, covered with foil, in upper third of oven and pearl onions, uncovered, in lower third, stirring occasionally and switching position of pans halfway through roasting, until pearl onions are tender and golden brown, about 45 minutes total. Remove pearl onions from oven.
  • Uncover mushroom mixture and stir in 1/2 cup red-wine reduction. Continue roasting mixture in middle of oven, uncovered, stirring occasionally, until vegetables are tender and liquid is reduced by half, about 30 minutes. Stir in pearl onions and roast until hot, about 10 minutes more. Heat remaining red-wine reduction.
  • Season mushrooms and onions with salt and pepper. Drizzle with some red-wine reduction and serve the rest on the side.

SALMON IN OYSTER SAUCE



Salmon in Oyster Sauce image

This Asian influenced dish is simple and delicious! Serve with rice and vegetables.

Provided by Suzie

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 40m

Yield 6

Number Of Ingredients 9

2 tablespoons oil
2 cloves garlic, crushed
¼ cup brown sugar
3 green onions, sliced
¼ cup oyster sauce
1 cup water
2 pounds salmon fillets
1 tablespoon cornstarch
2 tablespoons warm water

Steps:

  • Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water.
  • Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork.
  • Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 11.4 g, Cholesterol 102.8 mg, Fat 17.5 g, Fiber 0.2 g, Protein 32.5 g, SaturatedFat 3 g, Sodium 154.5 mg, Sugar 9.1 g

SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE



Salmon with Mushroom Orzo and Red Wine Sauce image

Categories     Wine     Fish     Mushroom     Pasta     Sauté     Dinner     Seafood     Salmon     Red Wine     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

7 tablespoons olive oil
1 large onion, sliced
2 cups dry red wine
2 cups canned beef broth
8 fresh thyme sprigs
2 bay leaves
1 pound orzo
6 shallots, minced
1 pound mushrooms, sliced
5 cups canned low-salt chicken broth
1/2 cup whipping cream
2 tablespoons chopped fresh tarragon
6 5-ounce skinless boneless salmon fillets
1/4 cup (1/2 stick) unsalted butter, cut into pieces

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion; sauté 5 minutes. Add wine, beef broth, thyme and 1 bay leaf; boil until liquid is reduced to 1 cup, about 35 minutes. Strain sauce into small saucepan.
  • Preheat oven to 350°F Place orzo on rimmed baking sheet. Bake until golden brown, about 20 minutes.
  • Heat 2 tablespoons oil in another heavy large saucepan over medium-high heat. Add shallots; sauté 4 minutes. Add mushrooms; sauté until golden, about 10 minutes. Add orzo, chicken broth and 1 bay leaf; bring to boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, stirring often, about 20 minutes. Add cream and tarragon; simmer 5 minutes, stirring occasionally. Season with salt and pepper.
  • Heat 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and sauté just until cooked through, about 3 minutes per side.
  • Bring sauce to simmer. Add butter; whisk just until melted. Season with pepper. Spoon orzo onto plates. Top with salmon. Serve with sauce.

SLOW-ROASTED RED-WINE-LACQUERED SALMON FILLET



Slow-Roasted Red-Wine-Lacquered Salmon Fillet image

Categories     Wine     Fish     Ginger     Roast     Dinner     Seafood     Salmon     Red Wine     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 (4-inch) piece peeled fresh ginger
1 cup soy sauce
2 cups dry red wine
1 1/3 cups mirin (Japanese sweet rice wine)
1/4 cup packed dark brown sugar
2 teaspoons fresh lime juice
1 tablespoon olive oil
1 (4 1/2-pound) salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed
Accompaniment: lime wedges

Steps:

  • Put oven rack in middle position and preheat oven to 225°F.
  • Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/2-quart heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to about 1 cup, 45 to 55 minutes. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 minutes. Stir in lime juice. Reserve 1/2 cup glaze in a small bowl for brushing after roasting.
  • Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon).
  • Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.
  • Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons) using a clean spoon. Serve remaining glaze on the side if desired.

SAUTéED MUSHROOMS WITH RED WINE



Sautéed Mushrooms With Red Wine image

Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.

Provided by Just Call Me Martha

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb mushroom, sliced
2 tablespoons butter
1/4 cup red wine
salt and pepper
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice

Steps:

  • Melt butter in large frying pan.
  • Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
  • Add salt, pepper and red wine.
  • Simmer for 5 minutes.
  • Add lemon juice and parsley.
  • Toss well.

Nutrition Facts : Calories 91, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.3, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 3.7

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS



Salmon With Sautéed Mushrooms, Shallots and Fresh Herbs image

You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4

Number Of Ingredients 9

One 1 1/2-pound salmon fillet, or two 12-ounce fillets
2 tablespoons extra virgin olive, plus about 1 teaspoon for the baking sheet
Salt and freshly ground pepper
1 pound white or cremini mushrooms, rinsed briefly and wiped dry
2 tablespoons extra-virgin olive oil
2 shallots, minced
2 to 4 garlic cloves (to taste), minced
2 teaspoons chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 teaspoon dried
1/4 cup dry white wine, such as Sauvignon blanc

Steps:

  • Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
  • Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
  • Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
  • Serve the salmon with a spoonful of mushrooms on top or on the side.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams

ROASTED SALMON WITH WHITE-WINE SAUCE



Roasted Salmon with White-Wine Sauce image

Salmon is a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner when paired with Steamed Potatoes with Thyme and Sauteed Mixed Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 6

1 large skinless salmon fillet (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
  • Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

Nutrition Facts : Calories 321 g, Fat 14 g, Protein 34 g

SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH



Slow-Roasted Salmon With Mushroom-Leek Broth image

This warming dish is inspired by Japanese ochazuke, a comforting bowl of rice with green tea poured on top. Traditionally, the meal may also be finished with grilled fish, sashimi or other toppings, but there is room for variation: You could swap out the hot tea for dashi, broth or other liquids. In this approach, the salmon is slow-roasted - which helps render some of the fat and keeps the fish meltingly tender - while a light shiitake mushroom and leek broth simmers. Divide cooked rice among bowls, spoon the salmon and vegetable broth on top, and finish with fresh ginger and a drizzle of sesame oil.

Provided by Sue Li

Categories     dinner, easy, weeknight, seafood, soups and stews, vegetables, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1 1/2-pound) piece skin-on or skinless salmon
2 tablespoons sesame oil, plus more for serving
Kosher salt
2 medium leeks, trimmed, white and light greens cut crosswise into 1-inch rounds (about 2 cups)
8 ounces fresh shiitake mushrooms, destemmed and sliced
4 cups chicken broth
2 cups cooked short-grain white rice
Fresh ginger, peeled and cut into very thin matchsticks, for serving

Steps:

  • Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.
  • While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don't worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)
  • Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.
  • To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.

ROASTED SALMON WITH WHITE WINE SAUCE



Roasted Salmon with White Wine Sauce image

Great meal by itself, quick and easy.

Provided by SusieQ88

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 (1 1/2-pound) salmon fillet, skin removed
salt to taste
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
  • Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
  • Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.

Nutrition Facts : Calories 351.5 calories, Carbohydrate 2.7 g, Cholesterol 90.2 mg, Fat 19.1 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 5.1 g, Sodium 83.5 mg, Sugar 0.6 g

AWESOME RED WINE POT ROAST



Awesome Red Wine Pot Roast image

I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.

Provided by KarenCooks

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 4h30m

Yield 12

Number Of Ingredients 14

3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
½ cup water
½ cup red wine
1 teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
  • Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 253.7 mg, Sugar 2.9 g

EASY ROASTED OYSTER MUSHROOMS



Easy Roasted Oyster Mushrooms image

This is a 4-ingredient foolproof recipe for roasted oyster mushrooms. Oyster mushrooms have a slightly chewy texture and are mild in flavor, making them the perfect side dish for any meal.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 30m

Yield 4

Number Of Ingredients 4

6 ounces oyster mushrooms
1 ½ tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Cut off any tough ends of the mushroom stems and discard. Place mushrooms in a large bowl. Add olive oil, salt, and pepper. Stir until evenly combined. Let mushrooms sit to absorb the oil while the oven preheats.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Spread mushrooms out on the prepared baking sheet in one layer.
  • Roast in the preheated oven for 12 minutes. Using tongs, flip mushrooms over and continue roasting to desired doneness, about 10 minutes more.

Nutrition Facts : Calories 64 calories, Carbohydrate 2.8 g, Fat 5.2 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 298.3 mg, Sugar 0.5 g

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From delish.com


SALMON WITH RED-WINE SAUCE RECIPE
Directions. Heat the oven to 450°. Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes. Season the fish with 1/2 teaspoon salt and 1/4 ...
From foodandwine.com


9 QUICK AND EASY SALMON MUSHROOM RECIPES FOR YOUR …
2017-06-16 Method: Preheat the oven to 400F. Mix the potatoes and mushrooms together with the oil and season with some salt and black pepper. Roast the potatoes for 20 minutes. Push the vegetables to the side and place the salmon in the middle, seasoning it with salt and pepper. Roast for another 12-15 minutes.
From positivehealthwellness.com


ROAST KING OYSTER MUSHROOMS WITH WINE SAUCE RECIPE - FOOD
1. Add parsley and wine to a food processor and process until finely chopped. 2. Add olive oil to a saucepan and heat over medium-low. Add garlic and shallots and saute until softened, about 3 - …
From sbs.com.au


ROASTED SALMON WITH POTATOES AND MUSHROOMS RECIPE - REAL SIMPLE
Heat oven to 400°F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.
From realsimple.com


MELT-IN-YOUR-MOUTH RED WINE POT ROAST - OUR SALTY KITCHEN
2021-12-10 Remove from heat, then add the 2 tablespoons of cold butter and whisk until emulsified. Cut the trussing twine with scissors, remove from the pot roast and discard the twine. Shred the pot roast into large chunks using 2 forks. Dress with the …
From oursaltykitchen.com


ROASTED SALMON WITH WHITE WINE AND LEMON BUTTER SAUCE
2013-09-17 Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 15 minutes. While the fish is in the oven, melt 1/2 Tablespoon of butter in a skillet on medium high heat. Add the shallot and garlic clove. Season with salt and pepper.
From olgasflavorfactory.com


ROASTED SALMON WITH GARLIC, MUSHROOMS AND SPINACH RECIPE
Place the salmon fillets skin-down on a sheet of baking paper on a baking sheet. Season well with salt and pepper and roast the salmon for eight minutes. Remove the entire baking paper to a serving plate and pour over the mushroom and spinach mixture. Squeeze over the lemon juice and serve. Serve with my lemon pepper pumpkin.
From goodfood.com.au


A GUIDE TO WINE PAIRING WITH SALMON | TASTE OF HOME
2019-07-12 Pan-Roasted Salmon with Cherry Tomatoes It sounds basic, but the tomato sauce is so awesome. If you have it, use white wine instead of chicken broth. I like to serve my salmon with asparagus—roast it alongside the fish. —Swati Sharan, Horseheads, New York
From tasteofhome.com


ROASTED SALMON FILLETS ON CREAMY MUSHROOM SAUCE
Method. Preheat the oven to 425 degrees F. Place the salmon in a non-stick or parchment-lined baking dish. Drizzle with olive oil and lemon juice; sprinkle with thyme, salt and pepper. Bake 12-15 minutes, or until just cooked through. Meanwhile, heat the oil for the sauce in a large skillet over medium-high heat.
From thriftyfoods.com


ONE-PAN ROASTED SALMON, POTATO AND MUSHROOM DINNER
2016-09-20 Stir, then make room on baking sheet for salmon. 3. Meanwhile, in medium bowl, mix bread crumbs, melted butter, parsley and thyme. Add salmon to baking sheet with potatoes and mushrooms. Drizzle reserved tablespoon of oil mixture over salmon. Sprinkle bread crumb mixture over salmon. Bake 13 to 18 minutes or until salmon flakes easily with fork ...
From tablespoon.com


CRISPY OVEN ROASTED OYSTER MUSHROOMS RECIPE - GIVE RECIPE
2020-01-31 In the air fryer: Preheat air fryer to 360F/180C for about. Prepare the mushrooms as described above. Spritz the fryer basket with oil or cooking spray. Place oyster mushrooms into the basket in a single layer. Spritz the mushrooms with oil. Sprinkle salt, pepper and rosemary leaves.
From giverecipe.com


ROASTED OYSTER MUSHROOMS (READY IN 30 MINUTES!) - URBAN FARMIE
2021-03-19 Preheat the oven to 360°F or the air-fryer to 425°F. Add oyster mushrooms to a mixing bowl along with one tablespoon of avocado oil, one teaspoon of salt, and half a teaspoon of black pepper. Use your hands or tongs to coat them properly. Then, transfer to air fryer tray or basket, or a baking sheet lined with parchment paper.
From urbanfarmie.com


ROASTED OYSTER MUSHROOMS - GASTROPLANT
2019-07-18 Preheat your oven to 450 degrees F (230 degrees C). While the oven preheats, prepare the mushrooms. Separate the bunches into individual mushrooms. Give them a gentle rinse and dry them with a paper towel. Use a knife to cut off and discard any dirty or tough parts on the stem end.
From gastroplant.com


SLOW ROASTED SALMON AND POTATOES, MEDITERRANEAN-STYLE | THE ...
2020-10-28 Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated. Arrange the potatoes, cut side down, on a sheetpan or baking dish.
From themediterraneandish.com


OUR ADVICE FOR PAIRING WINE WITH SALMON | WINE FOLLY
Pair a plain and simple Salmon with an oak-aged white wine or time-aged white wine, something with more robust Meyer lemon, nut, or brûlée notes that will spice and texture the fish. On the richer side, try a Sonoma Coast or Central Coast Chardonnay from California, a Viognier from Paso Robles, an aged white Rioja from Spain, an oak-aged ...
From winefolly.com


RED CURRY SALMON WITH OYSTER MUSHROOMS | BCLIQUOR
Remove salmon from refrigerator and let come to room temperature. Preheat oven to 400 F (200 C). Toss mushrooms in vegetable oil and season to taste with salt and pepper. Transfer to a parchment-lined baking sheet and roast for 10 to 15 minutes, or until golden brown and crisp. Remove from oven and set aside, reserving lined baking sheet for ...
From bcliquorstores.com


SO…LET'S HANG OUT – BUTTER & WINE ROASTED MUSHROOMS
2013-11-11 Preheat your oven to 450 degrees. Clean your mushrooms and pat them dry. Put the mushrooms into a baking dish. Add in your wine, balsamic vinegar, garlic and thyme. Toss using a spoon so that the mushrooms are evenly coated. Salt and pepper your mushrooms to your liking and then add in the chunks of butter. Place the chunks evenly throughout ...
From soletshangout.com


ROASTED MUSHROOMS WITH RED WINE BUTTER RECIPE
Step 1. Position racks in the upper and lower thirds of the oven and preheat to 400°. Heat 2 large rimmed baking sheets in the oven for at least 10 minutes. Advertisement. Step 2. In a …
From foodandwine.com


ROASTED SALMON RECIPE | BON APPéTIT
2019-04-02 Step 1. Preheat oven to 250°. Combine shallot, half of orange zest, half of lemon zest, and 1 Tbsp. oil in a small baking dish just large enough to fit …
From bonappetit.com


BEEF ROAST WITH MUSHROOMS AND RED WINE - SOUTHERN CAST IRON
2018-02-06 Preheat oven to 275°. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until golden brown, about 3 minutes. Remove from pot. Add remaining 1 tablespoon oil to pot. Sprinkle all sides of roast with salt and pepper. Add roast; sear, turning occasionally, until browned on ...
From southerncastiron.com


RED WINE POT ROAST RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2020-11-04 Return the browned chuck along with the broth and wine. Then, add the bay leaves, onion quarters, whole cloves of garlic, large chunks of carrot, and fresh sprigs of rosemary. Braise. Cover the Dutch oven and let the beef cook in a pre-heated 325F oven for about 3-4 hrs., or until done and tender. Serve.
From sweetandsavorymeals.com


OVEN POT ROAST WITH MUSHROOMS, TOMATOES & RED WINE
2022-01-03 Instructions. Preheat oven to 300º. Pat chuck roast dry with paper towels. Sprinkle both sides with salt and pepper. In a Dutch oven, heat a tablespoon or two of olive oil, and sear both sides. When browned, remove roast to a plate. Add a bit more oil if the pan is dry and saute onion, carrots, celery, and mushrooms until soft.
From thatskinnychickcanbake.com


THE BEST WINE TO PAIR WITH SALMON - SIMPLY RECIPES
2020-06-26 Even if it’s not that absolute perfect match, I can assure you it will be a pretty great one. 5 Great (and Affordable!) Pinot Noirs to Try. Josh Cellars Pinot Noir, California, $12.97. Rainstorm Pinot Noir, Oregon, $14.99. Rickshaw Pinot Noir, California, $16.99. Innocent Bystander Pinot Noir, Australia, $18.99.
From simplyrecipes.com


PAN ROASTED SALMON IN WHITE WINE, LEMON, BUTTER & ROSEMARY …
Directions. Instructions Checklist. Step 1. Preheat oven to 450 degrees. Sprinkle salmon fillets with salt and pepper liberally on both sides. Preheat pan with oil on medium high heat (fish should sizzle when it hits the pan). Sear fish, skin side down, for about 5 mins. Remove pan and place in the oven for about 10 mins.
From myrecipes.com


OYSTER MUSHROOMS | FOOD & WINE
2016-09-30 Oyster mushrooms can add earthiness and texture to several dishes, including an asparagus and oyster mushroom fricassee and a king oyster mushroom "BLT" with basil mayonnaise. Start Slideshow 1 of 9
From foodandwine.com


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