Sauteed Cremini Mushrooms Rachael Ray Recipes

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SMOTHERED MUSHROOMS AND KALE



Smothered Mushrooms and Kale image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
4 cloves garlic, chopped
24 small crimini mushrooms, wiped clean, halved
1 bunch kale, trimmed, stems removed and chopped
1/4 cup Marsala or other sherry
Salt and pepper

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



Sauteed Cremini Mushrooms - Rachael Ray image

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

1 tablespoon extra virgin olive oil
2 tablespoons butter
1 1/2 lbs cremini mushrooms, brushed clean with damp towel
salt and pepper
3 tablespoons fresh thyme leaves, chopped
1/2 cup dry red wine
2 tablespoons chopped fresh parsley leaves

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



Holiday Stuffed Mushrooms - Rachael Ray image

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

36 medium mushroom caps (10 stems reserved)
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup Italian seasoned breadcrumbs
2 ounces fontina, shredded
1/4 cup grated parmesan cheese
4 ounces chopped pancetta, browned and drained
1 large egg, beaten
1/4 red bell pepper, finely diced

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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