GARLIC SAUTEED SHIITAKE MUSHROOMS RECIPE - NYT COOKING
Provided by Florence Fabricant
Total Time 10 minutes
Yield 2 servings
Number Of Ingredients 5
Steps:
- Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
- Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.
Nutrition Facts : @context http//schema.org, Calories 242, UnsaturatedFatContent 7 grams, CarbohydrateContent 8 grams, FatContent 24 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 15 grams, SodiumContent 281 milligrams, SugarContent 2 grams, TransFatContent 1 gram
CHICKEN MARSALA AND MUSHROOMS RECIPE - NYT COOKING
Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.
Provided by Molly O'Neill
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
- Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
- Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.
Nutrition Facts : @context http//schema.org, Calories 443, UnsaturatedFatContent 11 grams, CarbohydrateContent 24 grams, FatContent 18 grams, FiberContent 3 grams, ProteinContent 42 grams, SaturatedFatContent 4 grams, SodiumContent 705 milligrams, SugarContent 3 grams, TransFatContent 0 grams
More about "marinating mushrooms recipes"
GRILLED PORTOBELLO MUSHROOMS RECIPE | FOOD NETWORK
Reviews 4.5
Total Time 3 hours 35 minutes
Category main-dish
Cuisine american
- Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.
FAVORITE MARINATED MUSHROOMS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Appetizers, Side Dishes
Cuisine Europe, Italian
Calories 166 calories per serving
- Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix and next 11 ingredients. Place mushrooms in a large bowl; add dressing and stir to coat. Refrigerate, covered, 8 hours or overnight.
MARINATED MUSHROOMS RECIPE | TYLER FLORENCE | FOOD NETWORK
Reviews 4.7
Total Time 25 minutes
Category appetizer
- Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.
STUFFING WITH MUSHROOMS, LEEKS AND BACON - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
Calories 360 per serving
- Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.
MUSHROOM POTPIE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
- Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
ROASTED MUSHROOMS IN ATA DIN DIN RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine african
- Remove from heat, discard the chile pieces and add in the chopped herbs. Stir to combine. Drain the pickled red onion and top the mushrooms with it. Serve hot, alongside some steamed rice or a grain of your choice and fried sweet plantains.
FAVORITE MARINATED MUSHROOMS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Appetizers, Side Dishes
Cuisine Europe, Italian
Calories 166 calories per serving
- Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix and next 11 ingredients. Place mushrooms in a large bowl; add dressing and stir to coat. Refrigerate, covered, 8 hours or overnight.
QUICK PAN-COOKED MUSHROOMS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 123 per serving
- Trim off the ends of the mushrooms and cut in thick slices. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has evaporated. Taste and adjust seasonings. Remove from the heat and serve.
SAVORY CRAB STUFFED MUSHROOMS RECIPE | ALLRECIPES
From allrecipes.com
GRILLED PORTOBELLO MUSHROOMS RECIPE | ALLRECIPES
From allrecipes.com
MUSHROOMS: NUTRITIONAL VALUE AND HEALTH BENEFITS
From medicalnewstoday.com
10 PORTOBELLO MUSHROOM RECIPES TO TRY NOW – A COUPLE COOKS
From acouplecooks.com
EASY MARINATED MUSHROOMS RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
COOKING WITH FROZEN MUSHROOMS: HOW TO FREEZE, THAW & REHEAT
From montereymushrooms.com
RECIPES - DINNER, APPETIZERS, SNACKS, DESSERTS & MORE FROM ...
From tasteofhome.com
BALSAMIC MUSHROOMS RECIPE | ALLRECIPES
From allrecipes.com
MUSHROOMS: NUTRITIONAL VALUE AND HEALTH BENEFITS
From medicalnewstoday.com
10 PORTOBELLO MUSHROOM RECIPES TO TRY NOW – A COUPLE COOKS
From acouplecooks.com
BEER AND BROWN SUGAR STEAK MARINADE RECIPE | ALLRECIPES
From allrecipes.com
RECIPES - DINNER, APPETIZERS, SNACKS, DESSERTS & MORE FROM ...
From tasteofhome.com