Sturgeon With Mushroom And Thyme Reduction Recipes

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SEARED AND CARVED BEEF TENDERLOIN WITH HERB QUINOA, POACHED LEEKS AND WILD MUSHROOM REDUCTION



Seared and Carved Beef Tenderloin with Herb Quinoa, Poached Leeks and Wild Mushroom Reduction image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 29

1 tablespoon chopped shallots
1/2 teaspoon cracked black pepper
1/2 teaspoon chopped fresh rosemary leaves
4 (5-ounce) filet mignon tournedos
Pinch ground nutmeg
1 teaspoon sea salt
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon cracked black pepper
20 ounces chicken stock
Salt and pepper
1 bay leaf
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1 pound wild mushrooms
1 tablespoon sherry vinegar
1 tablespoon Worcestershire sauce
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped chives
2 tablespoons Madeira
2 tablespoons browned wheat flour
3/4 teaspoon salt
1/2 teaspoon black pepper
8 ounces leeks, white part only, washed in cold water until clean
1/2 teaspoon dried thyme
2 cups dry white wine
1 teaspoon freshly chopped parsley leaves
8 cups vegetable stock
1 teaspoon ground coriander seed
1/2 teaspoon salt

Steps:

  • For the Beef Tenderloin: Season the tournedos on both sides with the salt and pepper. Heat a medium nonstick skillet over medium-high heat. Spray with nonstick spray for 1 second. Sear the filets for 2 minutes on each side and reserve in a warm place.
  • For the Herb Quinoa: Combine the garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until the shallots are almost translucent, about 5 minutes. Add the quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil. Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes. Add the sherry vinegar, parsley and chives and mix to incorporate.
  • For the Poached Leeks: Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes. Allow the leeks to cool in the liquid.
  • For the Wild Mushroom Reduction: Soak the dried mushrooms in 1/2 cup of the veal stock for 1 hour. Strain, reserving the stock. Chop the rehydrated porcini mushrooms. Combine the garlic, shallots and porcini mushrooms in medium sauce pot with the 1/2 cup reserved veal stock. Cook until almost dry. Add the wild mushrooms and cook until the mushrooms release their water, about 10 minutes. Add the Worcestershire sauce and Madeira and cook for 1 minute. Add 4 cups of the veal stock and simmer 5 minutes.
  • Combine the browned wheat flour with the remaining 1/2 cup of veal stock. Turn the sauce up to medium-high and rapidly stir in the flour stock mixture. Add the salt, pepper, thyme and parsley to finish.
  • Lower heat and simmer gently for 30 minutes.
  • Serve the filets with quinoa, leeks and mushroom sauce.

STURGEON WITH MUSHROOM AND THYME REDUCTION



Sturgeon with Mushroom and Thyme Reduction image

This recipe highlights the sturgeon's meaty texture with the bold flavors of wild mushrooms, shallots, fresh thyme and a simple balsamic vinegar reduction.

Provided by rickv

Categories     Broil/Grill

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

4 sturgeon fillets (6 to 7 ounces)
1 tablespoon minced fresh garlic
2 tablespoons olive oil
1 teaspoon fresh coarse ground black pepper
1 pinch kosher salt or 1 pinch sea salt
1/2 cup button mushroom (sliced)
1/2 cup shiitake mushroom (sliced)
1/2 cup oyster mushroom (sliced)
1/4 cup shallot (sliced)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon fresh thyme
1/4 cup chicken or 1/4 cup vegetable stock (canned)
2 tablespoons dry white wine
1 pinch salt & fresh ground pepper

Steps:

  • Heat the grill, (or use a grill pan) on high while you prepare the sturgeon.
  • Remove the skin from the sturgeon and place in a large stainless steel bowl.
  • Add the olive oil, garlic, course black pepper and salt.
  • Mix the seasonings into the fish to coat.
  • Prepare the mushroom sauce by heating a large sauté pan on high.
  • Add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke.
  • Sauté the mushrooms and shallots for about 1 minute and add the whole butter followed by the fresh thyme and salt and pepper.
  • Place the sturgeon on the grill and reduce the heat to a medium setting.
  • Close the grill and leave the fish as is for 2 minutes.
  • While the fish is cooking add both the stock and white wine to the mushroom mixture and continue to cook to reduce the liquid.
  • Reduce by almost half.
  • Flip the fish after two minutes of cooking and cook another minute or until the fish reaches an internal cooking temperature of 145 degrees.
  • Remove the grilled fish and plate, top with the mushroom and shallot mixture and enjoy.

Nutrition Facts : Calories 164.8, Fat 16.4, SaturatedFat 3.7, Cholesterol 7.6, Sodium 64.5, Carbohydrate 3.3, Fiber 0.3, Sugar 0.3, Protein 0.8

MUSHROOM GRAVY WITH THYME



Mushroom Gravy With Thyme image

Drizzle this mushroom-fortified gravy over your Thanksgiving side dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield 2 cups

Number Of Ingredients 9

1 tablespoon safflower oil
Neck, heart, and gizzard from turkey, chopped into 1-inch pieces
1/2 large onion, finely chopped
4 garlic cloves, coarsely chopped
6 ounces cremini mushrooms, coarsely chopped (2 1/4 cups)
4 cups homemade or store-bought low-sodium chicken stock
2 tablespoons cornstarch
1/4 teaspoon fresh thyme, chopped
Coarse salt

Steps:

  • Heat oil in a medium saucepan over high heat. Cook turkey neck, heart, and gizzard, stirring occasionally, until browned, about 10 minutes. Reduce heat to medium. Add onion and garlic. Cook, stirring often, until starting to soften, about 4 minutes. Add mushrooms. Cook for 4 minutes. Add stock. Bring to a simmer. Reduce heat to low, and simmer until liquid reduces by half, 45 minutes to 1 hour.
  • Combine cornstarch and thyme in a bowl. Strain gravy through a large colander, pressing vegetables with a wooden spoon; discard solids. Strain liquid through a fine sieve, and whisk into cornstarch-thyme mixture. Return gravy mixture to saucepan over high heat, and bring to a boil. Reduce heat to medium low, and simmer, whisking constantly, until thickened and starch flavor is cooked out, 2 to 3 minutes. Season with 1/2 teaspoon salt. Serve warm.

GRILLED STURGEON WITH MUSHROOM SAUTE RECIPE



Grilled Sturgeon with Mushroom Saute Recipe image

Provided by á-32

Number Of Ingredients 17

The Grilled Sturgeon:
4 sturgeon fillets (6 to 7 ounces)
1 tablespoon minced fresh garlic
2 tablespoons olive oil
1 teaspoon course ground black pepper
pinch of kosher salt or sea salt
The mushroom & thyme saute:
1/2 cup button mushrooms (sliced)
1/2 cup shitake mushrooms (sliced)
1/2 cup oyster mushrooms (sliced)
1/4 cup of shallots (sliced)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon fresh thyme
1/4 cup chicken or vegetable stock (canned)
2 tablespoons dry white wine
pinch of salt and ground black pepper

Steps:

  • Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef's call "seasoning the grill". Next head the grill on high while you prepare the sturgeon. Remove the skin from the sturgeon and place in a large stainless steel bowl. Add the olive oil, garlic, course black pepper and salt. Mix the seasonings into the fish to coat. Prepare the mushroom saute by heating a large saute pan on high. Add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke. Saute the mushrooms and shallots for about 1 minute and add the whole butter followed by the fresh thyme and salt and pepper. Place the sturgeon on the grill and reduce the heat to a medium setting. Close the grill and leave the fish as is for 2 minutes. While the fish is cooking add both the stock and white wine to the mushroom mixture and continue to cook to reduce the liquid. Flip the fish after two minutes of cooking and cook another minute *or until the fish reaches an internal cooking temperature of 145 degrees. Remove the grilled fish and plate, top with the mushroom and shallot mixture and enjoy. This recipe is excellent with roasted potatoes, yams or a rice blend.

SAUTEED MUSHROOMS WITH THYME



Sauteed Mushrooms with Thyme image

These mushrooms, with caramelized onions, are the perfect accompaniment to grilled burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 tablespoon olive oil
1 medium red onion
1 pound button mushrooms
1/2 teaspoon dried thyme
1/2 teaspoon coarse salt
1/8 teaspoon ground pepper

Steps:

  • In a large skillet, heat olive oil over medium-high heat. Add red onion, halved and thinly sliced; cook, stirring often, until browned, 3 to 5 minutes.
  • Add button mushrooms, trimmed and thinly sliced, dried thyme, coarse salt, and ground pepper. Reduce heat to medium; cover, and cook until mushrooms are tender, about 10 minutes.
  • Remove lid; cook until liquid has evaporated and mushrooms are browned, about 2 minutes more. Serve warm, or let cool before refrigerating, covered. Reheat gently on the stove (or in the microwave).

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