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Posts Tagged ‘mushrooms’

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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Ravioli with Snap Peas & Mushroom

Ravioli with Snap Peas & Mushrooms

Ingredients
1 package (20 ounces) refrigerated cheese ravioli
1 pound fresh sugar snap peas, trimmed
1 tablespoon butter
1/2 pound sliced fresh mushrooms
3 shallots, finely chopped
2 garlic cloves, minced
2 cups fat-free evaporated milk
8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage
1 teaspoon grated lemon peel
1 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
1/4 cup shredded Parmesan cheese
1/4 cup hazelnuts, coarsely chopped and toasted

Directions
In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts. Yield: 8 servings.
Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Ravioli with Snap Peas & Mushrooms

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Mushroom Pasta Carbonara

Mushroom Pasta Carbonara

Ingredients
2-1/2 cups uncooked mostaccioli
8 bacon strips, diced
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
6 to 8 drops hot pepper sauce
1/2 teaspoon salt, optional
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions
Cook mostaccioli according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.

Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Yield: 4 servings.

Recipe found here: Mushroom Pasta Carbonara

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