Three Mushroom Saute Recipes

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THREE MUSHROOM RIGATONI



Three Mushroom Rigatoni image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound rigatoni pasta
Salt
1 1/2 ounces dried porcini mushrooms
6 tablespoons extra-virgin olive oil
4 portobello mushroom caps
1/2 pound shiitake mushrooms, stemmed and sliced
4 cloves garlic, sliced
1/2 cup dry Italian red wine
2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons
Black pepper
1 (28-ounce) can crushed tomatoes, such as San Marzano
Hunk Pecorino Romano, for grating
Crusty bread, for mopping

Steps:

  • Heat a grill pan to high.
  • Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente.
  • Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes.
  • While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once. Remove and let rest.
  • Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer. Add wine and reduce a minute. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot. Let flavors combine for a couple of minutes more.
  • Drain pasta and add to warm pot. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping. Yum-o!

MUSHROOM SAUTé



Mushroom Sauté image

We love the look of fluted mushrooms in this recipe. Fluting will add about 25 minutes to your preparation time.

Time 20m

Yield Makes 4 first-course servings

Number Of Ingredients 7

1 stick (1/2 cup) unsalted butter
1 1/2 pounds tightly closed firm white mushrooms (about 1 1/2 inches in diameter and uniform in size), stems trimmed flush with base of caps
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
6 (1/2-inch-thick) slices firm white sandwich bread, crusts discarded and slices halved diagonally
2 tablespoons finely chopped fresh parsley

Steps:

  • Soak mushrooms in bowl of water and some lemon juice for 5 minutes. Hold paring knife by back of blade, not handle. Orient the knifepoint to center of mushroom cap. Pivot blade into cap on bias. Rock mushroom toward you and knife away from you in a smooth, easy motion, beveling out a strip. Repeat with remaining mushrooms.
  • Preheat broiler.
  • Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook mushrooms, cap sides down, with 1/4 teaspoon salt and 1/8 teaspoon pepper, until golden brown, about 2 minutes. Turn mushrooms over with tongs and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then cook until mushrooms are tender, about 2 minutes more. Sprinkle with lemon juice.
  • While mushrooms are cooking, arrange bread triangles in a shallow baking pan. Broil 5 to 6 inches from heat, turning over once, until lightly toasted, about 2 minutes total (watch carefully).
  • Put 3 toasts on each of 4 plates, then divide mushrooms among them with a slotted spoon. Drizzle pan juices over mushrooms and sprinkle with parsley.

SUPERB SAUTEED MUSHROOMS



Superb Sauteed Mushrooms image

These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!

Provided by IrishMountainGirl

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil
3 tablespoons butter
1 pound button mushrooms, sliced
1 clove garlic, thinly sliced
1 tablespoon red cooking wine
1 tablespoon teriyaki sauce, or more to taste
¼ teaspoon garlic salt, or to taste
freshly ground black pepper to taste

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g

MUSHROOM AND THREE-CHEESE STRATA



Mushroom and Three-Cheese Strata image

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread's shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

Categories     Cheese     Dairy     Egg     Mushroom     Vegetable     Breakfast     Bake     Vegetarian     Goat Cheese     Parmesan     Fall     Fontina     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1/4 cup (1/2 stick) butter
1 pound fresh shiitake mushrooms, stemmed, caps sliced
8 cups (packed) 1-inch pieces Wonder Bread or other white bread (about 12 slices)
2 1/4 cups whole milk
1 1/2 cups half and half
5 large eggs
3/4 cup chopped fresh chives or green onion tops
2 tablespoons chopped fresh thyme
3 garlic cloves, chopped
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
9 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 2 1/2 cups)
1 1/2 cups (packed) grated Parmesan cheese (about 4 ounces)
1 cup (packed) grated Fontina cheese (about 4 ounces)

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Cool.
  • Combine bread and milk in large bowl. Let stand until milk is absorbed, about 15 minutes.
  • Whisk half and half and next 6 ingredients in medium bowl to blend. Stir in goat cheese.
  • Place half of bread mixture in single layer in prepared glass baking dish (bread will not cover bottom of baking dish). Top with half each of mushrooms, Parmesan cheese, Fontina cheese, and half and half mixture. Repeat layering with remaining bread, mushrooms, Parmesan and Fontina cheeses, and half and half mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bake strata uncovered until firm in center, puffed and golden, about 1 hour.

MUSHROOM SAUTE



Mushroom Saute image

This savory, herb-scented mushroom mixturecan be used in a range of dishes -- spread crostini with fresh goat cheese and top with mushrooms, or spoon them over poached eggs. It also freezes well.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 to 2 cups

Number Of Ingredients 5

4 tablespoons butter
1 shallot, minced
Coarse salt and ground pepper
1 1/2 pounds white button mushrooms, coarsely chopped
2 sprigs thyme

Steps:

  • In a large skillet, melt butter over medium-high. Add shallot; season with coarse salt and ground pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add white button mushrooms, and 2 sprigs thyme; cook, stirring frequently, until mushrooms are browned and dry, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 49 g, Fat 4 g, Protein 1 g

THREE MUSHROOM SOUP



Three Mushroom Soup image

Make and share this Three Mushroom Soup recipe from Food.com.

Provided by Kim Weimer

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 lb shiitake mushroom, sliced
1/4 lb italian brown mushroom, sliced
1/4 lb white mushroom, sliced
3 pork medallions, cubed
1 medium onion, diced
3 cups water
1 can fat-free evaporated milk
1 teaspoon nutmeg
1 tablespoon flour
3 tablespoons olive oil
salt and pepper

Steps:

  • In a large soup pan.
  • Saute the onions and Mushrooms in the Olive Oil.
  • Mix the flour with one cup of water and add the water to the pan.
  • Bring to a low boil and add the evaporated milk and Nutmeg.
  • Simmer until heated through.
  • Salt and Pepper to taste.
  • Serve with a little Nutmeg sprinkled on top.

Nutrition Facts : Calories 132.8, Fat 10.7, SaturatedFat 1.6, Sodium 12.2, Carbohydrate 8.1, Fiber 1.9, Sugar 3.1, Protein 2.9

SAUTéED ASPARAGUS AND MUSHROOMS



Sautéed Asparagus and Mushrooms image

Fresh asparagus and cremini mushrooms are sauteed together for a quick and easy side dish.

Provided by VirginiaWillis

Categories     Asparagus Side Dishes

Time 20m

Yield 4

Number Of Ingredients 6

1 pound fresh asparagus
1 tablespoon refined coconut oil
8 ounces sliced cremini mushrooms
1 clove garlic, minced
flaky sea salt to taste
ground black pepper to taste

Steps:

  • Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
  • Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 6.5 g, Fat 3.5 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 24.3 mg

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