Shad Fillets Braised With Wild Mushrooms And Tomatoes Recipes

SAVORY TOMATO-BRAISED TILAPIA

Steps:

• Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.

SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES

Steps:

• Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
• Preheat oven to 325 degrees F (165 degrees C).
• Season short ribs all over with salt and black pepper.
• Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
• Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
• Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
• Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
• Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• Season the beef with the salt and black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
• Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
• Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
• Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

SHAD FILLETS BRAISED WITH WILD MUSHROOMS AND TOMATOES

Steps:

• Place the fish, skin side down, in a glass or ceramic baking dish. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns. Marinate for 1 hour.
• Preheat the oven to 300 degrees. Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Arrange the fresh mushrooms over the top. Add the tomatoes. Cover tightly with foil and bake until the small bones dissolve, about 3 to 4 hours.
• Meanwhile, place the dried mushrooms and water in a sauce pan and bring to a boil. Reduce the heat and simmer gently for 30 minutes. Stir in the salt, sugar and soy sauce. Add the scallion and simmer until reduced to 1 cup, about 25 minutes. Strain. Set aside.
• Remove the fish from the oven. Cut the fillets in half and divide among 4 plates, with the mushrooms over the fish. Spoon the sauce over the shad and serve immediately.

BROILED FILET OF SHAD

Steps:

• Preheat the broiler. Place the shad, skin side down on a rack in a baking pan and season with salt and pepper. Broil the shad, about 6 inches away from the heat source until the top is lightly browned and fish is cooked through, about 8 to 10 minutes, depending upon how thick it is. (You do not turn it) When done, set on a bed of tomato garnish and serve with buttered spinach or other greens.

BRAISED QUAILS WITH WILD MUSHROOMS

Steps:

• Season the quails with salt, and pepper. Melt half the butter with a drop of oil in a heavy casserole, and brown the quails on all sides over medium-high heat. Cook's Note: you could also use lard. Remove the quail from the pan, and set aside. Add the bacon to the pan, brown it, and remove. Finally, fry the onion until golden, adding more fat to the pan beforehand, if needed.
• Stir the flour into the onions, and cook 1 minute. Deglaze the pan with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon. Return the onions, bacon and quails to the pot. Pour over the stock, cover, and simmer until the quails are just cooked through, about 20 minutes.
• Meanwhile, heat the remaining butter (a little more if you like) and cook each type of mushroom separate, as the various types cook differently. Season the mushrooms with salt and pepper as you go, then, at the end, toss them all together with the chopped parsley.
• When the quails are done, remove them from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency. Add the mushrooms to the sauce. Tilt into a serving dish, set the quails on top, and serve.

SIMPLE BRAISED MUSHROOMS

Steps:

• Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
• Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.

SAUTEED SHAD FILLET WITH LEMON

Steps:

• In a shallow bowl, combine flour, salt, and pepper and dredge fish in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add fish to pan and cook until well browned on both sides. Remove fish and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate fish and drizzle lemon butter over top. Serve with asparagus.;

FILET D'ALOSE RIVIERA (SHAD WITH MUSHROOMS AND TOMATOES)

Steps:

• Split fillet in half crosswise. Sprinkle pieces with salt and pepper and place in small, flat basin of milk. Remove fish pieces from milk without draining. Put pieces in flour to coat on both sides.
• Heat corn or other oil in frying pan, and add fish pieces skin side up. Cook about 1 1/2 to 2 minutes over high heat or until golden brown on one side. Carefully turn pieces and continue cooking on second side over moderately low heat 3 to 4 minutes. Transfer pieces to two warm serving plates.
• Slice mushrooms thin. There should be about two cups.
• Heat olive oil in skillet, and add mushrooms and salt and pepper to taste. Cook, stirring, about 2 minutes. Add garlic and butter and swirl and stir around until butter melts.
• Meanwhile, heat tomatoes in small saucepan, and cook down for about 5 minutes.
• Spoon half of tomatoes onto each fish piece. Pour mushrooms over and sprinkle with parsley.

SHAD BAKED WITH TOMATOES AND FENNE

Steps:

• Preheat oven to 400 degrees. Lightly oil a large, shallow baking pan.
• Heat olive oil in a skillet. Add onions and saute over medium heat until golden. Add garlic and fennel and saute until the fennel begins to soften. Stir in tomatoes and increase heat to medium-high. Cook tomatoes for about 10 minutes, until there is little or no excess liquid in the pan. Season with salt and pepper.
• Place shad on the baking sheet, brush with lemon juice and spread tomato mixture over it. Sprinkle with bread crumbs. Place in the oven and bake until the shad is done, about 10 minutes.
• Remove from oven, sprinkle with ham and minced fennel tops and serve.

SEARED BEEF WITH WILD MUSHROOMS & BALSAMIC

Steps:

• Rub the beef with 1 tbsp oil, rosemary and garlic, then leave in the fridge for at least 1 hr, or up to 24 hrs. Make sure the beef returns to room temperature before you cook it.
• Heat oven to 200C/fan 180C/gas 6. Heat a non-stick, ovenproof frying pan or roasting tin until very hot. Rub most of the garlic and rosemary from the beef, season with black pepper and flaky salt, then sear on all sides until dark brown and almost crusted - about 5 mins in total. Transfer the pan to the oven, then roast the beef for 10 mins for mediumrare. Leave to rest for a good 15 mins and keep any juices.
• While the meat rests, sauté the mushrooms. Heat 1 tbsp butter and the remaining oil in a large frying pan, then tip in the mushrooms with plenty of seasoning. Fry until golden and just softened, then tip into a bowl.
• Add the stock to the mushroom pan, then reduce by two-thirds. Tip in the mushrooms and balsamic, then add the remaining butter and let it melt. Tip in any meat juices, then season to taste and keep warm. Thickly slice the beef and spoon over the sauce. Serve with mash and spinach.

BRAISED BRISKET AND CREAMY WILD MUSHROOMS

Steps:

• PREPARE THE ROAST:.
• Preheat oven to 325°F.
• On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat side of a knife into a paste form. Add the rosemary and continue to mash until incorporated.
• Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
• Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
• Dust brisket generously with flour. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
• Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; the parsley, thyme and bay leaves.
• Cover the pan tightly with aluminum foil and transfer to the oven.
• Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices until the beef is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes.
• Strain the stock and spoon out the excess fat.
• PREPARE THE MUSHROOMS:.
• Meanwhile, prepare the mushrooms. Heat up a large sauté pan and approximately 2 tablespoons of olive oil. Add the chopped garlic, the mushrooms and thyme.
• Cook until a nice light brown color develops then add brisket stock and continue to simmer and reduce -- mixture should be thick enough to coat the back of a wooden spoon.
• When thickened, finish with the horseradish, sour cream and season to taste with salt and freshly ground black pepper.
• To serve, slice the brisket across the grain (the muscle lines) at a slight diagonal and top with the creamy wild mushrooms.
• SUGGESTIONS:.
• As this is being made for Chanukah, we are serving it with these Baked Latkes by Chia Recipe #48494 with scallion-flavored sour cream and applesauce. Also, store-bought mixed Rugelah - too many to bake here.(Guests have a habit of tucking these tasty delicious tidbits into their pockets or purses, LOL!).
• These are some suggestions for side sides, haven't tried all of the recipes, am tossing out ideas!
• Chef Rebeka's Recipe #180071 for Nutty Basmati Rice with Almonds.
• The Dancing Cook's Recipe #64252 Browned Buttered Egg Noodles (with a handful of parsley).
• Derf's Recipe #24584 Apricot Carrots.
• Pets'R'Us' Recipe #49244 All-in-One Sponge Cake (with store-bought lemon curd filling).

ARTIC CHAR WITH WHITE BEANS, WILD MUSHROOMS, AND OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 250°F. Cut each plum tomato in half lengthwise and place, cut side up, on rimmed baking sheet. Drizzle tomatoes with oil, then sprinkle with chopped thyme, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper. Roast tomatoes until tender and dry-looking on top but still moist, about 1 hour 45 minutes. Cool on sheet. Do ahead: Can be made 2 days ahead. Wrap; chill. Rewarm oven-dried tomatoes in microwave in 15-second intervals at low setting before using.
• Place beans in medium bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight. Place dried porcini mushrooms in another medium bowl. Add 2 cups boiling water. Soak until mushrooms are soft, at least 1 hour and up to 4 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms.
• Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add leek, onion, and carrot; sprinkle lightly with salt and pepper. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 cups broth, wine, bay leaves, chopped sage, chopped porcini mushrooms, and reserved mushroom soaking liquid, leaving any sediment behind. Drain beans; add beans to pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, stirring occasionally and adding more broth by 1/2 cupfuls to keep beans just covered, about 2 hours. Season beans to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm beans before continuing.
• Heat remaining 2 tablespoons olive oil in medium skillet over medium-high heat. Add sliced wild mushrooms, garlic, and shallot; sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Stir mushrooms into beans. Keep mixture warm.
• Preheat broiler. Grind dried porcini mushrooms to powder in spice grinder or food mill. Brush broiler pan with oil. Brush fish on both sides with oil; place on broiler pan, skin side down. Sprinkle each with salt, pepper, 1/2 teaspoon ground mushrooms, and 1/4 teaspoon fennel pollen (reserve any remaining ground mushrooms for another use).
• Broil fish, flesh side up, 4 inches from heat source until just opaque in center (do not turn), 4 to 5 minutes.
• Spoon 1 cup bean mixture into center of each plate. Top beans with tomato halves, then fish, flesh side up.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
• **A spice extracted from wild fennel plants; available at specialty foods stores and from zingermans.com