WILD RICE WITH MUSHROOMS RECIPE | KARDEA BROWN | FOOD NETWORK
Provided by Kardea Brown
Categories side-dish
Total Time 1 hours 15 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
FILET MIGNON WITH MUSTARD CREAM AND WILD MUSHROOMS RECIPE ...
These bold and classic flavors pair on the plate and the palate to form the perfect platform for the rich and intriguing cabernet sauvignon varietal. If you close your eyes, you can quite easily imagine you are taking in the rustic French countryside.
Provided by Food Network Kitchen
Categories main-dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Number Of Ingredients 8
Steps:
- 1. Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
- 2. Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter.
- 3. Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.
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FILET MIGNON WITH MUSTARD CREAM AND WILD MUSHROOMS RECIPE ...
These bold and classic flavors pair on the plate and the palate to form the perfect platform for the rich and intriguing cabernet sauvignon varietal. If you close your eyes, you can quite easily imagine you are taking in the rustic French countryside.
From foodnetwork.com
Reviews 4.9
Total Time 30 minutes
Category main-dish
From foodnetwork.com
Reviews 4.9
Total Time 30 minutes
Category main-dish
- 3. Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.
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Pigeon breasts are a delicious introduction to game. Here they're served with wild mushrooms and a rich red wine gravy.
From bbc.co.uk
Reviews 5
Cuisine British
From bbc.co.uk
Reviews 5
Cuisine British
- Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.
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Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It’s cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine british
Calories 291 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine british
Calories 291 per serving
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