MOREL SALT RECIPES
BEEF & MUSHROOM BRAISED STEW RECIPE: HOW TO MAKE IT
Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. —Amy Wertheim, Atlanta, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 05 minutes
Prep Time 35 minutes
Cook Time 01 hours 30 minutes
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 395 calories, FatContent 22g fat (7g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 761mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 34g protein.
CAN DOGS EAT MUSHROOMS? 7 EDIBLE MUSHROOMS + 3 BEST RECIPES!
Provided by Dr. Suzi Beber
Number Of Ingredients 5
Steps:
- Remove base from mushrooms and gently rinse them.
- Heat oil in a large pan.
- Add mushrooms and gently cook until tender, no more than five minutes.
- Add sea salt, turmeric and kelp and gently combine with mushrooms.
- Cool and serve.
More about "morel salt recipes"
MUSHROOM SOUP RECIPE - NYT COOKING
If the word “mushroom” conjures for you white buttons in little supermarket tubs, you’re not alone. But there is a big world of mushrooms out there, and you don’t have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple – it comes together in about a half hour – which allows the complex flavors of the mushrooms to really shine through.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 246 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 246 per serving
- Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.
See details
YUKON GOLD POTATOES: JACQUES PEPIN STYLE - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 25 minutes
Category side-dish
Cuisine french
Reviews 4.5
Total Time 25 minutes
Category side-dish
Cuisine french
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
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BEEF & MUSHROOM BRAISED STEW RECIPE: HOW TO MAKE IT
Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. —Amy Wertheim, Atlanta, Illinois
From tasteofhome.com
Reviews 4.5
Total Time 02 hours 05 minutes
Category Dinner
Calories 395 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 02 hours 05 minutes
Category Dinner
Calories 395 calories per serving
- Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
See details
DRIED MUSHROOM SOUP RECIPE - FOOD.COM - RECIPES, FOOD ...
Make and share this Dried Mushroom Soup recipe from Food.com.
From food.com
Reviews 5.0
Total Time 0S
Calories 795.9 per serving
From food.com
Reviews 5.0
Total Time 0S
Calories 795.9 per serving
- Add bouillon, milk and seasonings. Heat, but do not boil, and serve.
See details
MUSHROOM SOUP RECIPE - NYT COOKING
If the word “mushroom” conjures for you white buttons in little supermarket tubs, you’re not alone. But there is a big world of mushrooms out there, and you don’t have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple – it comes together in about a half hour – which allows the complex flavors of the mushrooms to really shine through.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 246 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 246 per serving
- Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.
See details
CAN DOGS EAT MUSHROOMS? 7 EDIBLE MUSHROOMS + 3 BEST RE…
From dogfood.guide
- Cool and serve.
See details
DRIED MUSHROOM SOUP RECIPE - FOOD.COM - RECIPES, FOOD ...
Make and share this Dried Mushroom Soup recipe from Food.com.
From food.com
Reviews 5.0
Total Time 0S
Calories 795.9 per serving
From food.com
Reviews 5.0
Total Time 0S
Calories 795.9 per serving
- Add bouillon, milk and seasonings. Heat, but do not boil, and serve.
See details
MUSHROOM SOUP RECIPE - NYT COOKING
If the word “mushroom” conjures for you white buttons in little supermarket tubs, you’re not alone. But there is a big world of mushrooms out there, and you don’t have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple – it comes together in about a half hour – which allows the complex flavors of the mushrooms to really shine through.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 246 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 246 per serving
- Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.
See details
CAN DOGS EAT MUSHROOMS? 7 EDIBLE MUSHROOMS + 3 BEST RE…
From dogfood.guide
- Cool and serve.
See details
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Braising steak is slow to cook but quick to prepare in this rich, traditional dish from The Hairy Bikers.
From bbc.co.uk
Reviews 4.7
Cuisine British
From bbc.co.uk
Reviews 4.7
Cuisine British
- Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips.
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CULINARIAN RECIPES - FINAL FANTASY XIV A REALM REBORN WI…
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ORGANIC TEAS, TEA GIFTS, GOURMET SALT AND SPICE GIFT SETS ...
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