ROASTED CORN & SHIITAKE MUSHROOMS
Roasting brings out the sweetness of the corn and browns the shiitake mushrooms. Rice wine and soy sauce balance the flavors. Try it with grilled pork tenderloin.
Categories Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Toss mushrooms with 1 tablespoon oil in a medium bowl. Spread in an even layer on a baking sheet. Roast for 10 minutes.
- Stir corn and the remaining 1 tablespoon oil into the mushrooms; spread the mixture in an even layer. Return the baking sheet to the oven and roast for 10 minutes more.
- Meanwhile, combine Shao Hsing (or sherry), soy sauce and scallions in a small bowl. Add the mixture to the vegetables and stir to combine. Return to the oven and continue roasting until the liquid has evaporated and the vegetables are beginning to brown, about 10 minutes more.
Nutrition Facts : Servingsize 3/4 cup, Calories 187 calories, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Carbohydrate 25 g, Protein 5 g, Sodium 290 mg, Sugar 8 g
FETTUCCINE WITH SHIITAKE MUSHROOMS & BASIL
EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.
Provided by EatingWell Test Kitchen
Categories Healthy Pasta and Noodle Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil for cooking pasta.
- Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
- Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
- Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.
Nutrition Facts : Calories 314 calories, Carbohydrate 46.5 g, Cholesterol 8.6 mg, Fat 10.7 g, Fiber 7.4 g, Protein 11.8 g, SaturatedFat 2.7 g, Sodium 332.3 mg, Sugar 2.7 g
ROASTED CORN AND SHTIITAKE MUSHROOMS
. 17
Categories Low Calorie Low-Fat Side Dish Diabetic Mushrooms Mushrooms Gluten-Free Corn Healthy High Fibre No-Gluten Shitake mushrooms
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Toss mushrooms with 1 tablespoon oil in a medium bowl. Spread in an even layer on a baking sheet. Roast for 10 minutes. Stir corn and the remaining 1 tablespoon oil into the mushrooms, spread the mixture in an even layer. Return the baking sheet to the oven and roast for another 10 minutes. Meanwhile, mix well sherry, soy sauce and scallions in a small bowl. Stir the mixture into the vegetables and combine well. Return to the oven and continue roasting until the liquid has evaporated and the vegetables are beginning to brown, about 10 minutes more. Serve warm.
Nutrition Facts :
ROASTED CORN & SHIITAKE MUSHROOMS
Steps:
- 1. Preheat oven to 450°F. 2. Toss mushrooms with 1 tablespoon oil in a medium bowl. Spread in an even layer on a baking sheet. Roast for 10 minutes. 3. Stir corn and the remaining 1 tablespoon oil into the mushrooms; spread the mixture in an even layer. Return the baking sheet to the oven and roast for 10 minutes more. 4. Meanwhile, sherry, soy sauce and scallions in a small bowl. Add the mixture to the vegetables and stir to combine. Return to the oven and continue roasting until the liquid has evaporated and the vegetables are beginning to brown, about 10 minutes more.
PAN ROASTED PHEASANT WITH SHIITAKE MUSHROOMS AND FIGS IN A CHAMBOURCIN GLACE
Steps:
- Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.
ROASTED SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. With foil, line a baking sheet large enough to hold mushrooms in a single layer.
- Sprinkle baking sheet with wine, olive oil, garlic and herbs. Place mushrooms on baking sheet, brown side up, then sprinkle lightly with salt and pepper. Place in oven and roast for 20 minutes.
- Turn mushrooms over, roast another 10 minutes, then remove from oven. Serve mushrooms warm as a first course, side dish or on a salad. Or set them aside to grill before serving, to saute or to use in other recipes.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 2 grams
ROASTED CORN, WILD MUSHROOM AND SPINACH RISOTTO
Categories Food Processor Mushroom Rice Side Roast Sauté Parmesan Corn Spinach White Wine Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place corn on baking sheet. Brush with 1 tablespoon olive oil. Roast corn until tender and brown in spots, turning occasionally, about 40 minutes. Remove corn from oven. Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet. Sprinkle with salt and pepper. Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.
- Cut corn kernels off cobs. Reserve 1/2 cup corn in small bowl. Combine remaining corn and 1/2 cup chicken stock in processor. Blend until almost smooth. Set corn puree aside.
- Bring 5 1/4 cups chicken stock to simmer in large pot. Reduce heat to low; keep stock hot.
- Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
- Mix corn puree, reserved corn kernerls, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto. Stir in 1/2 cup chicken stock to moisten if necessary. Season to taste with salt and pepper. Remove from heat. Spoon risotto into soup bowls. Top with remaining mushrooms. Sprinkle with chives. Serve, passing additional Parmesan cheese separately.
ROASTED GARLIC AND SHIITAKE MUSHROOM BRUSCHETTA
Using both raw and roasted garlic, this dish is an immunity powerhouse.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Break off 2 cloves garlic; finely chop and reserve. Trim tip off each garlic head, exposing tops of cloves. Place heads on foil, drizzle with 1 teaspoon olive oil, and season with 1/4 teaspoon salt and 1 teaspoon thyme. Wrap tightly in foil. Roast until garlic is soft, about 45 minutes. Squeeze cooked garlic from cloves and discard skins.
- Mix chopped garlic with lemon zest, parsley, and a pinch of salt and pepper; set aside. Place the shiitakes on a baking sheet and toss with 2 tablespoons olive oil, 1/4 teaspoon salt, and remaining thyme; roast until sizzling and tender, about 12 minutes. Sprinkle with garlic, parsley, and lemon mixture.
- Heat a grill pan over medium-high heat and toast bread on both sides until golden brown. Spread roasted garlic on one side of each piece of toast and top with 3 mushroom caps. Serve warm.
Nutrition Facts : Calories 192 g, Fat 8 g, Fiber 2 g, Protein 4 g, Sodium 299 g
CRISPY ROASTED SHIITAKE MUSHROOMS
Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for a nutritious snack on the go. Martha made this recipe on Cooking School episode 404.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees.
- Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
- Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.
CORN RISOTTO WITH OKRA AND SHIITAKE MUSHROOMS
Provided by Molly O'Neill
Categories dinner, weekday, main course, side dish
Time 1h
Yield Five servings
Number Of Ingredients 13
Steps:
- Combine the corn and the milk in a large saucepan over medium heat and cook at a low simmer for 30 to 40 minutes, stirring occasionally to prevent the milk from scorching. Drain off the milk and reserve it. Place the corn in a food processor and process for 30 seconds. Set aside.
- Melt the butter in a medium saucepan. Add the shallots, carrots, celery and leek and saute until tender. Stir in the corn, 1 cup of the reserved milk, chili powder and Parmesan. Add salt to taste. Keep warm.
- Grill or saute the okra and mushrooms until tender. Divide the risotto among 5 plates. Garnish with the okra and mushrooms and serve immediately.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 6 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1395 milligrams, Sugar 21 grams, TransFat 0 grams
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