Sagemushrooms Recipes

SAGE AND MUSHROOM STUFFING

Sage and Mushroom Stuffing image

Serve Sandra Lee's recipe for Sage and Mushroom Stuffing, from Sandra's Money Saving Meals on Food Network, as a part of your fall or Thanksgiving feast.

Provided by Sandra Lee

Categories side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

Ingredients

Canola oil, cooking spray
2 (10-ounce) packages white button mushrooms
3 tablespoons canola oil
1 medium onion, diced
3 stalks celery, diced
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 eggs, beaten
2 (14.5-ounce) cans chicken broth
1 loaf day old French bread, diced into 1/2-inch cubes
Salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
Remove the mushroom caps from the stems. Reserve the caps for the online round 2 recipe Stuffed Mushrooms. Roughly chop the stems and set aside.
In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.
Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.
Use the leftovers from this recipe to make quesadillas and stuffed mushrooms.

GNOCCHI WITH SAGE, MUSHROOMS & MASCARPONE

Gnocchi With Sage, Mushrooms & Mascarpone image

Make and share this Gnocchi With Sage, Mushrooms & Mascarpone recipe from Food.com.

Provided by English_Rose

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
4 shallots, finely chopped
5 ounces mushrooms, thinly sliced
1/2 ounce fresh sage, leaves removed from stalks & finely chopped
4 tablespoons mascarpone
1 lb gnocchi
parmesan cheese, shavings to serve (optional)
fresh ground black pepper

Steps:

Heat the oil, add the shallots and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for a further 5 - 6 minutes, stirring occasionally until golden. Stir in the sage, mascarpone and seasoning to taste.
Meanwhile, bring a pan of lightly salted water to the boil and cook the gnocchi following instructions on the pack. Drain, reserving approximately 3 tablespoons of the cooking liquid and place the gnocchi in a serving dish.
Stir the reserved liquid into the sauce, pour over the gnocchi and serve straight away garnished with fresh sage leaves and parmesan shavings.

Nutrition Facts : Calories 93.1, Fat 7.3, SaturatedFat 1.2, Sodium 4.7, Carbohydrate 6.7, Fiber 1.8, Sugar 0.8, Protein 2

MUSHROOMS AND SAGE WITH GRILLED BREAD

Mushrooms and Sage with Grilled Bread image

As the seasons change, so does our cooking. This hearty early-autumn meal is infused with robust, complex earthy flavors like mushrooms.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 1/2 ounces (3 tablespoons) unsalted butter
1/4 cup coarsely chopped fresh sage
4 thin slices country bread
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
1 pound mixed mushrooms (such as cremini, shiitake, and portobello), large ones cut into bite-size pieces
2 tablespoons sherry vinegar

Steps:

Heat a grill pan over medium-high heat. Combine 1 1/2 tablespoons butter and 1 tablespoon sage in a small bowl, and spread on both sides of bread. Sprinkle with salt, and grill until golden and crisp, about 30 seconds per side.
Melt 1/2 tablespoon butter with 1 tablespoon oil in a large skillet over medium-high heat. Add shallots, and cook, stirring, until soft, about 2 minutes. Add 1/2 of the mushrooms, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Transfer to a bowl. Repeat with remaining butter, oil, and mushrooms. Return reserved mushroom-shallot mixture to skillet with remaining sage, and cook for 1 minute. Stir in vinegar, and cook until it evaporates. Serve warm over the grilled bread.

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