MUSHROOM AND PEA FARROTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.
- When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.
CROCK-POT® MUSHROOMS
Excellent mushrooms to serve with steak or just as a side.
Provided by Love2Cook
Categories Side Dish
Time 3h5m
Yield 4
Number Of Ingredients 3
Steps:
- Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
- Cook on Low for 3-4 hours.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 7.2 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 14.6 g, Sodium 659.1 mg, Sugar 1.9 g
SLOW-COOKER ITALIAN MUSHROOMS
I love to make these mushrooms for big family gatherings-everyone wants to know what the secret ingredients are! They're a star as a side dish, and leftovers go well with steaks or a roast. -Becky Schmitz, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 5h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place mushrooms in a 6-qt. slow cooker. Mix remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 5-6 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 221 calories, Fat 19g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 1394mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
PASTA WITH MUSHROOMS AND GREMOLATA
This savory pasta is just one idea for gremolata, a pungent mixture of garlic, lemon zest and parsley. It's terrific with the sautéed mushrooms and makes a great condiment for a variety of roasted vegetables.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the gremolata, place the minced garlic, parsley and lemon zest in a mound and chop them together with a chef's knife. Set aside.
- Begin heating a large pot of water for the pasta. Meanwhile, heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon of the olive oil, and when it's hot, add the mushrooms. Sear the mushrooms, stirring with a wooden spoon or tossing in the pan, until they are lightly browned and begin to sweat. Add the salt and the white wine and continue to cook, stirring or tossing the mushrooms in the pan, until the wine has just about evaporated and the mushrooms are glazed, about 5 minutes.
- Add the remaining tablespoon of oil and the gremolata and pepper. Cook, stirring, until fragrant, about 1 more minute. Taste and adjust salt. Keep the mixture warm while you cook the pasta.
- When the water comes to a rolling boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Before draining, remove 1/2 cup of the pasta cooking water. Add 1/4 cup of it to the mushrooms and stir together.
- Drain the pasta and toss with the mushrooms in a large pasta bowl or in the pan. If it seems dry, add 2 to 4 tablespoons of the reserved cooking water. Serve with Parmesan cheese if desired.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 572 milligrams, Sugar 4 grams
SLOW COOKER MUSHROOM FARROTTO W/ GREMOLATA
Categories Mushroom
Number Of Ingredients 15
Steps:
- Bring a cup of the vegetable broth to a boil and soak the dried porcinis in the hot broth for about 10 minutes. Drain the porcinis and reserve the soaking liquid. Finely chop the soaked mushrooms.
- Combine the chopped porcinis, creminis, farro, leek, Parmesan rind, bay leaves, nutmeg, a generous pinch of salt, and a little bit of black pepper in a slow cooker. Pour in the porcini soaking liquid, being sure to not pour in any grit that may have settled to the bottom.
- Cover and cook on high for 3-4 hours, or until the farro is cooked but still retains some bite. If you are around while it is cooking, test for seasoning about halfway through and adjust as necessary.
- At some point before serving, combine the gremolata ingredients and set aside.
- When ready to serve, discard the Parmesan rind and bay leaf. Add the butter and grated Parmesan. Serve the farrotto with the gremolata and additional Parmsan sprinkled on top.
SLOW COOKED BRISKET WITH BROWN SUGAR, CARROTS AND GREMOLATA
There are two distinct parts of brisket, the first and second cuts. The first cut is very lean, and the second loaded with beautiful (fat) marbling. This makes cooking a "whole" brisket a felony. It's like cooking a small and large potato in the same oven, for the same amount of time, and expecting them both to be perfectly cooked. Brisket falls under the category of "butcher's cuts" that were prized and taken home more by the butcher than the customers. That said, adjust your cooking time for slightly shorter with the leaner pieces and slightly longer with the more "marbled" ones. This is a simple recipe with a good thickening trick at the end-and don't be scared: gremolata is just a fancy word for garlic, parsley and lemon...
Provided by Alex Guarnaschelli
Categories main-dish
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Cook the brisket: Tie the circumference of the brisket with butcher's twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won't stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
- Cook the vegetables: Lower the heat to medium. In the same pot add the shallots, garlic and carrots and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
- Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
- Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
- Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter Pour the sauce over the meat. Serve with the gremolata.
SHERRY MUSHROOMS WITH CREAMY POLENTA AND GREMOLATA RECIPE BY TASTY
Here's what you need: water, kosher salt, polenta, milk, grated parmesan cheese, unsalted butter, pepper, olive oil, medium shallots, kosher salt, fresh thyme, mixed mushroom, dry sherry, vegetable stock, pepper, garlic, fresh parsley, lemon zest, kosher salt
Provided by Isabel Castillo
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the polenta: Bring salted water to boil in a medium pot over medium-high heat. Pour in the polenta and stir for 2 minutes. Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to make sure the polenta isn't sticking or burning.
- Right before serving, stir the milk, Parmesan, and butter into the polenta. Season with salt and pepper to taste.
- Meanwhile, make the mushrooms: Heat a drizzle of olive oil in a large skillet over medium heat. Add the shallots and sweat until softened and slightly translucent, about 2 minutes.
- Season with salt, then add the thyme leaves and mushrooms. Cook until the mushrooms are caramelized and softened, about 5 minutes.
- Pour in the sherry to deglaze the pan and stir to loosen any browned bits from the bottom. Cook off the alcohol, about 1 minute. Add the vegetable stock and season with salt and pepper. Bring to a boil, then let the liquid reduce for about 10 minutes. Remove from the heat.
- Make the gremolata: In a small bowl, combine the garlic, parsley, and lemon zest. Season with salt to taste.
- Divide the hot polenta between serving bowls and top with the mushrooms and gremolata.
- Nutrition, all included Calories: 413 Total fat: 22 grams Sodium: 1351 mg Total carbs: 42 grams Dietary fiber: 6 grams Sugars: 6 grams Protein: 15 grams
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 28 grams, Fat 18 grams, Fiber 3 grams, Protein 11 grams, Sugar 9 grams
SLOW COOKER MUSHROOM FARROTTO WITH GREMOLATA
Number Of Ingredients 15
Steps:
- Bring a cup of the vegetable broth to a boil and soak the dried porcinis in the hot broth for about 10 minutes. Drain the porcinis and reserve the soaking liquid. Finely chop the soaked mushrooms. Combine the chopped porcinis, creminis, farro, leek, Parmesan rind, bay leaves, nutmeg, a generous pinch of salt, and a little bit of black pepper in a slow cooker. Pour in the porcini soaking liquid, being sure to not pour in any grit that may have settled to the bottom. Cover and cook on high for 3-4 hours, or until the farro is cooked but still retains some bite. If you are around while it is cooking, test for seasoning about halfway through and adjust as necessary. At some point before serving, combine the gremolata ingredients and set aside. When ready to serve, discard the Parmesan rind and bay leaf. Add the butter and grated Parmesan. Serve the farrotto with the gremolata and additional Parmsan sprinkled on top. http://www.culinarycolleen.com/slow-cooker-mushroom-farrotto/
SLOW-COOKER MARINATED MUSHROOMS
Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. -Courtney Wilson, Fresno, California
Provided by Taste of Home
Categories Appetizers
Time 6h15m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours., Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 165mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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