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.
VENISON MEATBALL & WILD MUSHROOM STROGANOFF RECIPE | BBC ...
Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream
Provided by Sarah Cook
Categories Dinner, Main course
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 5
Number Of Ingredients 19
Steps:
- Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
- Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned – add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
- Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
- Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency – anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.
Nutrition Facts : Calories 547 calories, FatContent 25 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 30 grams protein, SodiumContent 2.6 milligram of sodium
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VENISON MEATBALL & WILD MUSHROOM STROGANOFF RECIPE | …
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine British
Calories 547 calories per serving
- Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency – anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.
HOLIDAY WILD RICE SALAD - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Total Time 1 hours 30 minutes
Category Christmas, Thanksgiving, main dish, salad
- Please note that most of the quantities of the salad ingredients can be adjusted as desired.For the maple mustard dressing:Place all dressing ingredients in a small bowl and use an immersion blender to blend until smooth and emulsified. If you don't have an immersion blender, place all dressing ingredients in a jar or container with a tight fitting lid and shake until emulsified. Just know that the dressing will not be as smooth.For the salad:First, cook the wild rice. Heat a medium to large sauce pan over high heat. Add chicken broth and bring to a boil. Stir in wild rice and salt. Turn heat down to low/medium-low, cover, and simmer until wild rice is split open and curled. This should take right around 1 hour. If you see a good amount of wild rice still not split open, simmer for another 15 minutes. Remove from heat and drain any excess liquid. Fluff with a fork and set aside.Fry bacon in a skillet over medium heat, until chewy-crisp. Remove bacon from skillet and drain on a paper-towel-lined plate. Once cool, chop into bite-sized pieces.Place apple slices in a bowl and squeeze some lemon juice over them. Toss a few times to coat. This will help them to not brown as quickly.To assemble the salad, place a layer of greens on the bottom of selected platter. Then arrange the rest of the ingredients as desired. Serve with maple mustard dressing on the side.Note: The ingredient possibilities are nearly endless for a salad like this. If you don't like pecans, use pistachios, walnuts, or almonds. Pears would be lovely instead of the apples. Goat cheese would be nice if blue cheese isn't your thing. And prosciutto would be a good substitute for the bacon.
HONEY-MUSTARD CHICKEN WINGS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Appetizers
Calories 152 calories per serving
- Preheat oven to 400°. Line two 15x10x1-in. baking pans with foil; grease foil. Using a sharp knife, cut through the 2 chicken wing joints; discard wing tips. Place remaining wings in prepared pans. , In a small saucepan, combine remaining ingredients; bring to a boil, stirring frequently. Pour over wings, turning to coat. Bake 30-40 minutes on each side or until wings are glazed and chicken juices run clear.
FRESH AND WILD MUSHROOM STEW RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 129 per serving
- Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD RECI…
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 212 per serving
- Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.
BAKED SALMON WITH MUSTARD-DILL SAUCE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.4
- Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.
CREAM OF WILD MUSHROOM SOUP RECIPE | INA GARTEN | FOOD NET…
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 50 minutes
Category appetizer
Cuisine american
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
BAKED SALMON WITH MUSTARD-DILL SAUCE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.4
- Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.
CREAM OF WILD MUSHROOM SOUP RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 50 minutes
Category appetizer
Cuisine american
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
BEST-EVER ROAST BEEF WITH A MUSTARD CRUST | SAINSBURY'S ...
From recipes.sainsburys.co.uk
Total Time 130 minutes
Cuisine European
Calories 449 calories per serving
Take the joint out of the fridge 30 minutes before cooking to bring it up to room temperature. Preheat the oven to 230ºC/gas mark 8. Weigh the beef to calculate the exact cooking time – for medium, cook for 15 minutes per 450g plus an extra 20 minutes; for well done, cook for 20 minutes per 450g plus an extra 20 minutes.
Put the beef in a large roasting tin. Sift the flour and mustard together in a bowl, then use a tea-strainer or sieve to dust it over the joint. Season with freshly ground black pepper.
Roast the joint for 20 minutes, then reduce the oven temperature to 200ºC/gas mark 6 and cook for the remaining calculated cooking time. Baste the joint every 30 minutes with the pan juices.
An hour before the end of the cooking time, put the onions, shallots and garlic in the roasting tin around the meat. Scatter over the sprigs of thyme, reserving a few sprigs for garnish. Toss the vegetables in the pan juices to coat and drizzle them with a little sunflower oil if necessary.
When the beef is cooked to your liking, transfer it and the roasted vegetables to a serving platter and cover loosely with foil. Let the meat rest for 20 minutes. Carve and serve with the roasted onion, garlic and shallots, plus veggies and trimmings of your choice. Garnish with the reserved thyme.
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