PEA FLAN WITH WILD MUSHROOMS
The silky texture of this custard is an elegant vehicle for the subtle flavor of peas.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 13
Steps:
- Make the flan: Preheat oven to 325 degrees. Generously butter six 6-ounce ramekins, and place in a roasting pan. Combine cream and milk in a bowl.
- Bring a medium pot of water to a boil. Add 1 tablespoon salt and the peas. Reduce heat, and vigorously simmer until peas are very tender, about 5 minutes. Drain, and immediately transfer to a food processor. Add butter, 1 tablespoon cream mixture, and 3/4 teaspoon salt. Puree until very smooth, 2 to 3 minutes.
- Pour puree through a coarse sieve. Measure out 1/2 cup strained puree into a bowl, and whisk in eggs, then remaining cream mixture. Strain through a fine sieve (this will result in the finest-textured flan). Divide among ramekins.
- Bring a kettle of water to a boil. Place pan in oven, and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are almost completely set (the centers should still wobble, but not be liquid), 25 to 30 minutes.
- Using tongs, transfer ramekins to a wire rack and let cool 30 minutes. Serve warm, at room temperature, or cool (flans can be refrigerated in ramekins up to 1 hour); dip bottoms in hot water to loosen before unmolding.
- Make the mushrooms: When ready to serve flans, melt butter in a large skillet over high heat until foamy. Add mushrooms and lemon zest; season with salt and pepper. Saute until mushrooms are golden brown and tender, stirring once or twice, 3 to 4 minutes. Stir in scallions, and saute 1 minute more. Add cream, and cook 1 minute. Stir in parsley and lemon juice. Season with salt and pepper.
- Serve flans with sauteed mushrooms and lemon wedges. Garnish with lemon-zest strips.
WILD MUSHROOM STROGANOFF
Another ZWT III recipe. A nice substitute for the beef dish whether you're a vegetarian or not. This is an adaptation from another one of those 1,000 Vegetarian Recipes. This is a very hearty and filling dish.
Provided by I Cook Therefore I
Categories Vegetable
Time 50m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the first amount of butter over medium heat and add the shallot, cook until tender.
- Add the mushrooms to the pot and cook until tender.
- Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
- While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
- Stir the flour into the butter until absorbed to make a roux.
- Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
- Stir in the heavy cream and parmesan cheese, and parsley.
- This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.
- Enjoy!
Nutrition Facts : Calories 232.8, Fat 19.1, SaturatedFat 11.9, Cholesterol 56.4, Sodium 212, Carbohydrate 9.2, Fiber 1.1, Sugar 1.9, Protein 5
CHICKPEA STROGANOFF
The nutty flavour and firm texture of chickpeas make them a fantastic alternative to meat in this delicious and satisfying dish. The aromatic, fresh tasting dill teams beautifully with the sour cream, and, to me, is an essential ingredient in this recipe. Thanks to my special friend Anna, for sharing it with me.
Provided by Daydream
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in a heavy-based pan over medium-high heat.
- Add sliced onion and garlic, and sauté until onion is golden brown and translucent.
- Stir in paprika powder and cook over gentle heat 2 minutes.
- Add mushrooms and sauté until soft, a couple of minutes.
- Add tomatoes, stir and cook a further minute.
- Stir in drained chickpeas, honey, tomato paste, mustard mixed with water and ¾ cup stock.
- Cover, and allow the mixture to simmer gently for 15 minutes, stirring occasionally to prevent mixture from sticking. Add remaining ¼ cup of stock if necessary.
- Stir in the fresh herbs and half the sour cream, and re-heat gently.
- Season to taste with salt and pepper.
- Serve over hot, freshly cooked rice with a dollop of sour cream on each serving.
Nutrition Facts : Calories 450.4, Fat 17.3, SaturatedFat 6, Cholesterol 24.8, Sodium 684.4, Carbohydrate 62.1, Fiber 11.5, Sugar 6.8, Protein 15.2
WILD MUSHROOM & SPRING PEA STROGANOFF RECIPE
Provided by á-174890
Number Of Ingredients 12
Steps:
- 1 - Cook noodles unti al dente. Drain and set aside. 2 - In a large, deep skillet, heat butter with oil over medium heat until butter is melted and foamy. Add onions and cook until golden, about 5 minutes. Add garlic and cook 1 minute more. Stir in mushrooms, fresh peas and season with thyme, salt & pepper. Cook until mushrooms are golden and liquid has been absorbed, about 4 minutes. Cook 1 minute more. Add wine and cook until reduced by half, about 2 minutes. Stir in sour cream, reduce heat, cover and simmer for 5 minutes until heated through. Serve over hot egg noodles and sprinkle with fresh chopped chives.
WILD MUSHROOM STROGANOFF
Traditionally, stroganoff is served with rice, but for a different type of stroganoff, try serving this with a very thick wholemeal bread and some lightly salted butter. This recipe will serve up to 6, but since it is so delicious, realistically you will only get around 4 servings out of it! Sometimes it is a nice touch just to swirl a little cream onto each plate after the stroganoff has been served, then finish off with the freshly chopped parsley. Delicious!
Provided by English_Rose
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the onions and celery in a heavy based pan, using the butter. Keep the heat low and fry for about 5 minutes in total. The onions should then be transparent and very soft.
- Add the mushrooms and fry for about 3-4 minutes, or until the juice runs out of the mushrooms. Do not adjust the heat, keeping it low will seal in the flavour of the mushrooms.
- Add in the herbs and basil. Next stir in the flour, making sure that you get rid of any lumps. If it is lumpy then beat vigorously. Cook for one minute, then add the stock and seasoning. Simmer for about 8-10 minutes. Then remove the pan from the heat and stir in the soured cream or yoghurt. Taste and adjust the seasoning as required. Return to the stove top and heat up to serving temperature, but be careful not to let it boil or this will spoil the flavour.
- Serve immediately (t is best served from the pan onto warmed plates, as opposed to transferring it into a serving dish).
Nutrition Facts : Calories 205.3, Fat 15.9, SaturatedFat 9.7, Cholesterol 38.4, Sodium 142.8, Carbohydrate 13.6, Fiber 3, Sugar 5.2, Protein 5.5
WILD MUSHROOM STROGANOFF WITH NOODLES
This recipe was posted in our local newspaper this week. It looked so good, and I didn't see one like it in the database, so decided to share it.
Provided by PanNan
Categories One Dish Meal
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat large pot of water to boiling.
- Melt butter in large skillet over medium-high heat; add onion.
- Cook, stirring often, until lightly browned, 5 minutes.
- Add bell pepper; cook, stirring often, 1 minute.
- Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
- Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
- Turn heat to high; stir in broth.
- Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
- Meanwhile, add noodles to boiling water; cook according to package directions.
- Drain.
- Place in large serving bowl.
- Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
- Pour over noodles.
- Add chopped parsley; toss to mix.
- Serve.
ROASTED MUSHROOM SOUP RECIPE
Provided by á-174890
Number Of Ingredients 12
Steps:
- Cut cremini and white mushrooms into quarters. Remove stems from shitakes, cut caps into quarters. In small roasting pan, toss mushrooms with 2 TBSP of the oil and 1/2 tsp each of thyme, salt & pepper. Roast in 400F oven , stirring occasionally, until tender and golden, about 30 mins. Meanwhile in large saucepan, heat remaining oil over medium heat. Fry onion, garlic, potato and remaining thyme, salt & pepper, stirring occasionally until onion is softened, about 5 mins. Add stock, mushrooms and 3 cups water, bring to a boil. Reduce heat and simmer until potatoes are tender, about 10 mins. Stir in parsley and sherry(if using) Makes 6 servings
More about "wild mushroom spring pea stroganoff recipes"
SPRING WILD MUSHROOM & PEA RAGOUT - FREE COCONUT …
From freecoconutrecipes.com
16 SPRING PEA RECIPES - THE SPRUCE EATS
From thespruceeats.com
WILD MUSHROOM STROGANOFF | EMERILS.COM
From emerils.com
WILD MUSHROOM BEEF STROGANOFF WITH RED-SKIN …
From tastykitchen.com
WILD MUSHROOM STROGANOFF - SPICE MOUNTAIN
From spicemountain.co.uk
DRIED WILD MUSHROOM STROGANOFF RECIPE - FORAGER CHEF
From foragerchef.com
WILD MUSHROOM STROGANOFF WITH HERB CRUMB TOPPING
From vegsoc.org
WILD MUSHROOM & SPRING PEA STROGANOFF | GENE CHODOS | COPY …
From copymethat.com
HEN-OF-THE-WOODS MUSHROOMS AND WILD MUSHROOM STROGANOFF
From mywholehog.com
SPRING, WILD MUSHROOM AND PEA RAGOUT - HEALTHY TRADITIONS RECIPES
From healthytraditions.recipes
RECIPE: CREAMY BEEF STROGANOFF WITH PEAS - BRUCE BRADLEY
From brucebradley.com
BEST WILD MUSHROOM AND BEEF STROGANOFF RECIPE - GOOD …
From goodhousekeeping.com
RECIPE - WILD MUSHROOM & SPRING PEA STROGANOFF | STUFFED …
From pinterest.ca
WILD MUSHROOM STROGANOFF | PETA
From peta.org
RECIPE - WILD MUSHROOM & SPRING PEA STROGANOFF
From lcbo.com
BEST PORK STROGANOFF RECIPE - THEHUB FROM WALMART CANADA
From ideas.walmart.ca
MY WILD MUSHROOM STROGANOFF - GREEN RABBIT KITCHEN
From greenrabbitkitchen.com
WILD MUSHROOM STROGANOFF - KIND COOKING
From kindcooking.com
MUSHROOM STROGANOFF WITH SPINACH AND PEAS - SUNBASKET
From sunbasket.com
SPRING STROGANOFF - BETTER HOMES & GARDENS
From bhg.com
WILD MUSHROOM & CHESTNUT STROGANOFF - OUR MODERN …
From ourmodernkitchen.com
MUSHROOM STROGANOFF RECIPE - VEGETARIAN - PEAS AND CRAYONS
From peasandcrayons.com
WILD MUSHROOM STROGANOFF - UNEVEN KNIFE CUTS
From unevenknifecuts.com
GROUND BEEF AND WILD MUSHROOM STROGANOFF - JUST COOK
From justcook.butcherbox.com
POOR MAN'S STROGANOFF WITH WILD MUSHROOMS | RECIPES | DELIA ONLINE
From deliaonline.com
WILD MUSHROOM & SPRING PEA STROGANOFF …
From pinterest.fr
MUSHROOM STROGANOFF WITH WILD GARLIC - #PLANTFULLNESS
From plantfullness.com
RECIPE - WILD MUSHROOM & SPRING PEA STROGANOFF
From lcbo.com
SPRING ONION AND MUSHROOM STROGANOFF | ITALIAN RECIPES | GOODTO
From goodto.com
BEEF STROGANOFF WITH WILD MUSHROOMS – WE HEART LOCAL BC
From weheartlocalbc.ca
WILD MUSHROOM, SPRING PEA AND ZUCCHINI STROGANOFF | SPRING PEAS ...
From pinterest.co.uk
10 MUSHROOMS THAT YOU CAN SAFELY FORAGE THIS SPRING (& MORE)
From mushroomgrove.com
PORK STROGANOFF WITH WILD MUSHROOMS - BECEL CANADA
From becel.ca
BEEF AND WILD MUSHROOM STROGANOFF WITH MORELS | WARMING …
From picklestravel.com
TOTALLY VEGAN MUSHROOM STROGANOFF » SWEET PEA LIVING
From sweetpealivingblog.com
WILD MUSHROOM STROGANOFF RECIPE BY A 2-MICHELIN STAR CHEF
From secretsfinefood.com
WILD MUSHROOM & SPRING PEA STROGANOFF - LCBO
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love