Smothered Doves And Mushrooms Recipes

SMOTHERED CHICKEN WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
• Bake in the preheated oven for 15 minutes.
• Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
• Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

LLANO SMOTHERED DOVES

Steps:

• Rub the doves with salt and pepper.
• Warm the olive oil over medium heat, and brown the doves well, turning them once.
• Transfer the doves to a plate.
• To the hot oil, add the onion, garlic, and rosemary, and sauté until the onion has softened.
• Return the doves to the skillet, and add the stock and sherry.
• Bring the liquid to a simmer, cover, and simmer for 30 minutes.
• Transfer doves to serving platter and keep warm.
• Pour the cream and bitters into the pan juices.
• Put the flour into a small bowl.
• Spoon a few Tbsps.
• of warm liquid into the flour and stir well.
• Stir flour mixture into the skillet and bring to a boil.
• Cook until it thickens slightly, about 3 minutes.
• Adjust seasonings if necessary.
• Pour the gravy over the doves and serve.

SMOTHERED QUAIL OR DOVE

Steps:

• Note: 12 doves can be substituted for the 6 quail.
• Season the quail with salt and pepper.
• Melt butter in a heavy skillet and brown the quail.
• Remove the quail to a baking dish.
• Add flour to the butter in the skillet and stir to combine.
• Slowly add the chicken broth, sherry, salt and pepper.
• Mix well and pour over the quail.
• Cover and bake at 350 degrees for about 45 minutes - 1 hour or until the quail are done.
• This is very good served over rice with some homemade biscuits.

COD SMOTHERED WITH WILD MUSHROOMS

Steps:

• Heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 30 seconds longer. Stir in 1 teaspoon of salt, pepper, 2 tablespoons of parsley and mushroom broth. Simmer for 10 minutes. Stir in 2 teaspoons of lemon juice.
• Season the cod with 1 teaspoon of salt and pepper. Drizzle with 1 teaspoon of lemon juice. Place the fillets in the skillet, spooning the mushroom liquid over the top. Reduce the heat to medium-low and braise until the fish is cooked through, about 6 minutes. Place 1 cod fillet on each of 4 plates and spoon the mushroom sauce over the top. Sprinkle with the remaining parsley and serve immediately.

SMOTHERED PORK CHOPS WITH BOURBON AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper. Heat oil in a frying pan over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side. Place browned chops in a 9x13-inch baking dish. Wipe out any residual oil from the pan.
• Melt butter in the same pan over medium heat. Add onion, mushrooms, and sugar. Cook and stir for 1 minute. Cover pan and reduce heat to medium-low. Simmer mixture until onions are softened, about 10 minutes. Uncover pan and stir the mixture, scraping up browned bits from the bottom. Continue cooking onions for about 3 minutes more.
• Pour bourbon into the onion mixture; cook until mostly evaporated, 3 to 4 minutes. Add broth and cream; bring to a simmer. Cook for 10 minutes; pour over the browned chops in the baking dish. Cover with aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), 25 to 30 minutes.

COD SMOTHERED WITH WILD MUSHROOMS

Steps:

• In a large skillet, warm the mushroom broth over medium heat. Carefully lay the cod fillets in the pan, skin side down. Season each fillet lightly with salt and pepper. Spoon the ragout over the cod fillets, cover, reduce the heat to low and cook for 5 to 7 minutes until the fish is tender.
• Use a spatula to carefully lift the mushroom-topped fish onto 4 individual plates. Divide the poaching broth over each fillet, garnish each with minced parsley and serve with boiled potatoes.

SMOTHERED DOVES AND MUSHROOMS

Steps:

• Sprinkle inside and out of doves with salt and pepper, and lightly sprinkle inside of doves with cayenne (red) pepper. Heat bacon drippings, and brown the doves on all sides. Place doves in casserole dish that can be covered. Retain bacon drippings. Slice onions 1/2-inch thick, separate rings, then brown in drippings. Remove onion and place over doves in casserole. Spread mushrooms over onions and doves. Spread chopped garlic over all. Add butter to drippings and heat. Add flour and cook on medium- high fire, stirring constantly until flour browns lightly. Lower fire and slowly add milk, stirring constantly to mix evenly. Add port wine, mix well, and pour this mixture into casserole of doves. Sprinkle lightly with salt and pepper. Sprinkle green onion tops over all. Cover dish and place in a 300° oven one hour. Fun Fact: W. C. Handy has been called the Father of the Blues, having single-handedly introduced this new style of music to the world. In his hometown of Florence, Alabama, the log cabin where he was born has been restored and turned into a museum that houses mementos from his life. The city of Florence holds an annual music festival in his honor.