Sauteed Cremini Mushrooms Rachael Ray Recipes
SMOTHERED MUSHROOMS AND KALE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.
Nutrition Facts : Calories 196, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 195 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 7 grams, Sugar 4 grams
SAUTEED CREMINI MUSHROOMS - RACHAEL RAY
Make and share this Sauteed Cremini Mushrooms - Rachael Ray recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter.
- Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender.
- Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.
HOLIDAY STUFFED MUSHROOMS - RACHAEL RAY
Make and share this Holiday Stuffed Mushrooms - Rachael Ray recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Clean mushroom caps with damp paper towel.
- Heat oil in a large skillet over medium-high heat.
- Quickly saute mushrooms until caps begin to become dark and tender and have rendered their juices.
- Remove from heat; transfer mushrooms to a small, flat baking pan, draining liquid from insides of caps as you remove from skillet.
- Wipe out skillet and return to heat.
- Heat olive oil in skillet; saute onion, garlic, and chopped reserved mushroom stems; saute until tender; remove from heat.
- In a bowl, combine onion mixture with bread crumbs, fontina, parmesan, pancetta, and egg.
- Using a melon baller or a fingertip, mound stuffing onto caps; place stuffed mushrooms on a baking sheet; bake 10-15 minutes or until golden.
- Top each with a dot of chopped red bell pepper and serve.
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