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Posts Tagged ‘mushrooms’

Slow Cooker Mushroom Chicken & Peas

Slow Cooker Mushroom Chicken & Peas

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1 envelope onion mushroom soup mix
1 cup water
1/2 pound sliced baby portobello mushrooms
1 medium onion, chopped
4 garlic cloves, minced
2 cups frozen peas, thawed

Directions
Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic.

Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through. Yield: 4 servings.

Recipe found here: Slow Cooker Mushroom Chicken & Peas

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Tenderloin Steak Diane

Tenderloin Steak Diane

Ingredients
4 beef tenderloin steaks (6 ounces each)
1 teaspoon steak seasoning
2 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup reduced-sodium beef broth
1/4 cup heavy whipping cream
1 tablespoon steak sauce
1 teaspoon garlic salt with parsley
1 teaspoon minced chives

Directions
Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks from pan.

Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir 1-2 minutes or until sauce is slightly thickened.

Return steaks to pan; turn to coat and heat through. Stir in chives. Yield: 4 servings.

Recipe found here: Tenderloin Steak Diane

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Beef Stroganoff

Beef Stroganoff

Ingredients

2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth

Directions

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Prep
30 m
Cook
1 h
Ready In
1 h 40 m

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Crown Maple Short Ribs1

Crown Maple Bourbon Glazed Short Ribs

INGREDIENTS

10 Beef short ribs (about 1.5 lbs)
1 Tablespoon Kosher salt
1 1/2 Teaspoon Fresh ground pepper
4 Tablespoon Vegetable oil
1 Medium onion, large dice
1 Large carrot, large dice
1 Large celery stick, large dice
4 Cremini Mushrooms, large dice
4 Tablespoon Tomato paste
3 Ounce Dry red wine
2 Ounce Maker’s Mark Bourbon
1 Quart Veal or beef stock
2 Bay leaves
1/2 Teaspoon Dried thyme
1/4 Cup Crown Maple Very Dark Color and Strong Taste Syrup

PREPARATION

Step 1: Rub salt and pepper evenly over short ribs.

Step 2: Sear short ribs with vegetable oil over medium-high heat around all edges in a stockpot or cast-iron pot. Remove short ribs from pan, reduce heat and sauté diced onion, carrots and mushrooms until soft and tender.

Step 3: Add tomato paste and cook for 1-2 minutes until a sweet aroma develops

Step 4: Add wine and bourbon and cook until liquid has reduced by half

Step 5: Add the veal stock and bring back to a simmer

Step 6: Cover pot with lid and place in a 275°F oven

Step 7: Cook for 1 hour, then carefully add bay leaves and thyme

Step 8: Cook for 1 additional hour or until meat is tender that a fork easily shreds the meat

Step 9: Remove short ribs from the pot

Step 10: Add Crown Maple Extra Dark and bourbon to the sauce and simmer until sauce thickens

Step 11: Taste glaze and add seasoning as needed

Step 12: Pour maple glaze over the hot short ribs and serve immediately

Prep Time 30min
Cooking Time 2hr 15min
Total Time 2hr 45min
Servings 4

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Steak Stroganoff

Steak Stroganoff

Ingredients
3 to 4 pounds beef top sirloin steak, cubed
2 cans (14-1/2 ounces each) chicken broth
1 pound sliced fresh mushrooms
1 can (12 ounces) regular cola
1/2 cup chopped onion
1 envelope onion soup mix
1 to 2 teaspoons garlic powder
2 teaspoons dried parsley flakes
1/2 teaspoon pepper
2 envelopes country gravy mix
2 cups (16 ounces) sour cream
Hot cooked noodles

Directions
In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until beef is tender.

With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. Yield: 12-16 servings.

Recipe found here: Steak Stroganoff

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Creamy Vegetable Bow Tie Toss

Creamy Vegetable Bow Tie Toss

Ingredients
12 ounces uncooked bow tie pasta
2 cups sliced fresh mushrooms
2 cups cut fresh asparagus (about 1/2 pound)
2 medium sweet onions, finely chopped
2 medium carrots, sliced
2 medium zucchini, halved and sliced
1 medium sweet yellow pepper, julienned
1/3 cup butter, cubed
2/3 cup chicken broth
1 cup (8 ounces) sour cream
1/2 cup prepared ranch dip
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
1/2 teaspoon salt

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute vegetables in butter for 5 minutes. Stir in broth; cook for 3 minutes or until vegetables are crisp-tender.

In a small bowl, combine the sour cream, dip, cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat. Yield: 12 servings.

Recipe found here: Creamy Vegetable Bow Tie Toss

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Spinach and Mushroom Smothered Chicken

Spinach and Mushroom Smothered Chicken

Ingredients
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

Directions
In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°.

Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.

Recipe found here: Spinach and Mushroom Smothered Chicken

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