Recipes tagged with « Mushrooms »
Stovetop Cube Steaks with Mushroom Sauce
Flour-coated cube steaks seared for a browned crust, then simmered briefly in a rich mushroom-onion gravy. Uses a dry gravy mix whisked into butter-sautéed onions and mushrooms, then finished with beef broth. Served over rice, noodles, or mash. Adjust seasoning and doneness by eyeball. Swap white mushrooms for cremini or button, and dry gravy for a quick roux. Browning signals crust development, not overcooking. Moist, tender inside preserved by finishing in sauce. Practical, flexible, and hearty meal for four.
Mushroom Garlic Butter
A compound butter mixing softened butter with sautéed mushrooms and garlic, finished with fresh thyme and sea salt. Letting the mix rest at room temperature unlocks flavor absorption, then chilled to firm. Use on steaks, roasted veggies, or toasted bread. Sub mushroom with sun-dried tomatoes or caramelized onions. Salt added gradually to avoid overpowering. Aroma rich with earthiness, garlicky warmth. Texture creamy with mushroom bits for bite. Timing guided by sensory clues not clocks. Butter soft enough to blend but not melting. Rest ensures melding. Refrigerate to firm for handling and longevity up to a week. A versatile elevated spread, easy to tweak, robust yet balanced.
Bacon Mushroom Cornbread Dressing
A savory dressing blending crispy bacon, sautéed veggies, and moist cornbread. Uses celery, mushrooms, green onions sautéed in reserved bacon fat for a flavorful base. Cream of mushroom soup adds richness. Broth gradually incorporated to avoid dryness. Baked until golden brown with a set but tender texture. Great for holiday meals or anytime comfort food. Flexible to swaps and adjustments, designed for tactile cues and real kitchen conditions. Classic cornbread dressing reimagined with practical twists and reliable fundamentals.
Red Wine Mushroom Sauce
A savory sauce built on browned mushrooms and a tangy red wine base. Uses salted butter for flavor punch and replaces beef broth with chicken stock for a lighter finish. Cornstarch thickens but arrowroot powder works if needed. Fresh rosemary swaps thyme, adding earthiness. Timing varies with mushroom moisture, cooking till they shrink visibly and liquid reduces to a glossy coating. Garlic powder swapped for fresh minced garlic to deepen aroma. Cook low and slow after wine addition to prevent bitterness. Salt and pepper finish. Great for steak, pork, or roasted veggies. Watch texture closely to avoid gluey sauce.
Giant Veal Mushroom Shells
Large pasta shells stuffed with a rich mix of lean ground veal, wild mushrooms rehydrated in broth, fresh white mushrooms, and a blend of cheeses. Tomato sauce acts as a bed, mozzarella melts on top. Deep flavors from toasted pine nuts replaced by chopped hazelnuts, sun-dried tomatoes swapped for roasted red peppers. Balanced heat from red pepper flakes. Baked until bubbling, golden on the edges, with fresh parsley garnish. Techniques highlight moisture control, browning, and stuffing consistency for bite and proper cooking. Slow reduction of meat mixture seals in juices, avoids soggy shells.
Quinoa Quinotto with Peas and Shiitakes
A quinoa-based creamy grain dish cooked slow in vegetable broth scented with thyme and roasted garlic. Shiitake mushrooms replace the original coffee mushrooms, roasted until caramelized to bring earthiness. Creamy cashew milk swapped for soya to add richness and balance. Aromatic lemon zest with chives and fresh peas fold in at the end. Crisp arugula salad tossed with lemon juice and olive oil tops the dish, finished with vegan Parmesan for umami punch. Layers of texture and brightness. Technique focused on gradual liquid absorption for creamy grains. Practical flavors that stand on their own.
Beef Mushroom Sandwiches with Quick Pickled Slaw
Sandwiches layered with thinly sliced sirloin, sautéed cremini mushrooms coated in Dijon and steak spices, topped with a fast-pickled cabbage slaw with carrot and fresh dill. Breads slathered with mustard; melting sharp cheddar ties it all. Techniques focus on quick marinating, proper searing, and sauce reduction. Ingredients switched to cremini mushrooms and replaced cider vinegar with rice vinegar for brighter acidity. Smaller portions of cabbage and carrot balanced for crunch and tang. Straighter approach with timing adjusted for more control on doneness and texture.
Crab Mango Stuffed Mushrooms
Stuffed portobello caps loaded with a zesty mix of crab, ripe mango, green onions, fresh herbs, and a creamy lemon aioli substitute. Grilled gently to coax out earthiness from mushrooms while melding flavors into bite-sized starters. Swapped mayo for tart crème fraîche, crab canned but rinsed for cleaner taste. Step timing guided by aroma and tender caps rather than strict numbers.
Citrus Salmon Mushroom Skillet
Salmon grilled golden, topped with mushrooms deglazed in an herb broth rich with sun-dried tomatoes and a hint of zesty orange. Shiitakes swapped for cremini. Button mushrooms replaced by oyster. Cornstarch thickens the broth with a splash of water. Butter drops increase. Olive oil switched to grapeseed. Cook times shifted slightly for optimal browning. Mushrooms cooked before salmon goes in. Resting briefly. Garnish ideas included but optional.
Savory Mushroom Mix
A quick mushroom garnish featuring cremini and shiitake mushrooms, shallots, olive oil, and fresh thyme. Sautéed just right with a pinch of salt and pepper to bring out earthy flavors. Adapted to add a subtle aromatic twist while keeping it dairy-free and gluten-free. Ready in under 15 minutes.