8 Servings
8 3.5" to 4" Portobello mushrooms, stems removed
1/4 cup olive oil
1 cup goat cheese, crumbled or sliced into 1/4" disks
1 cup fresh tomatoes seeded and chopped 1/4"
1/2 cup fresh basil leaf, chopped
Salt and pepper to taste
Balsamic vinegar reduction
In a small saucepan bring 1 cup vinegar to a boil ~ lower heat to a simmer and reduce vinegar to a glaze ~ hold vinegar glaze at room temperature until ready to use.
Preheat cooker or grill to medium heat. Brush clean mushrooms of any dirt using a mushroom brush. Brush top and bottoms of mushrooms with olive oil and season with salt and pepper. Place mushrooms top (skin) side down to grill grates and close lid. Cook mushrooms for three to five minutes and turn over onto other side and continue to cook another three to five minutes or until tender to the touch. Remove mushrooms from grill and place onto serving platter bottom side facing up. Spread goat cheese over top of mushrooms and top with tomatoes, cut into four wedges and garnish with basil.
Serve hot with balsamic vinegar reduction drizzled over mushrooms.
Showing posts with label Mushrooms. Show all posts
Showing posts with label Mushrooms. Show all posts
Scallion, Mushroom, and Shrimp Custards
Serves 4 as a first course.
3 large eggs
1 ½ cups chicken broth
2 teaspoons rice wine
1 teaspoon soy sauce
1 teaspoon freshly grated lemon zest
4 medium shrimp
1 or 2 scallions
1 large mushroom
In a bowl with a fork beat eggs until combined well. Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. Pour custard through a fine sieve into another bowl.
Peel shrimp and devein if desired. Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom.
Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes.
Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more. (Steaming the custards gives them a delicate texture, which is enhanced by the spare use of solid ingredients (the shrimp, scallion, and mushrooms). Serve custards immediately.
3 large eggs
1 ½ cups chicken broth
2 teaspoons rice wine
1 teaspoon soy sauce
1 teaspoon freshly grated lemon zest
4 medium shrimp
1 or 2 scallions
1 large mushroom
In a bowl with a fork beat eggs until combined well. Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. Pour custard through a fine sieve into another bowl.
Peel shrimp and devein if desired. Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom.
Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes.
Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more. (Steaming the custards gives them a delicate texture, which is enhanced by the spare use of solid ingredients (the shrimp, scallion, and mushrooms). Serve custards immediately.
Sweet & Sour Salad Dressing
1/3 cup sugar
1/2 teaspoon Worcestershire sauce
1/4 cup red wine vinegar
1/4 teaspoon dry mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon curry powder
1/4 cup salad or olive oil
Few dashes Tabasco sauce
2 teaspoons chili sauce
1 clove garlic, crushed
Mix dressing ingredients together. Toss with salad ingredients. I use either of the following:
2 heads Boston lettuce Or 3 bags baby spinach
1 bunch watercress
12 oz mushrooms, sliced
2 oranges, peeled and cut into segments
(optional) Bacon, cooked and chopped
2 avocados, peeled and sliced
1/4 cup sunflower seeds
submitted by Margery Prazar; from Marlene Sorosky’s Year- Round Holiday CookbookNotes from Margery: This salad dressing is one of our favorites!
1/2 teaspoon Worcestershire sauce
1/4 cup red wine vinegar
1/4 teaspoon dry mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon curry powder
1/4 cup salad or olive oil
Few dashes Tabasco sauce
2 teaspoons chili sauce
1 clove garlic, crushed
Mix dressing ingredients together. Toss with salad ingredients. I use either of the following:
2 heads Boston lettuce Or 3 bags baby spinach
1 bunch watercress
12 oz mushrooms, sliced
2 oranges, peeled and cut into segments
(optional) Bacon, cooked and chopped
2 avocados, peeled and sliced
1/4 cup sunflower seeds
submitted by Margery Prazar; from Marlene Sorosky’s Year- Round Holiday CookbookNotes from Margery: This salad dressing is one of our favorites!
Polly's Pumpkin Soup
Serves 6 – 8
Butter for browning
1 pound cooked pumpkin*
1/2 cup diced onions
1 T. honey
12 oz. mushrooms
A dash of nutmeg
3 T. flour
3 cups chicken broth
1 tsp curry powder
Salt and pepper, to taste
1/2 cup half-and-half
In a large pot, melt the butter and brown onions and mushrooms. Stir in the flour and mix to combine. Stir in the curry powder, broth, pumpkin, honey, nutmeg, salt, and pepper. Simmer for 15 minutes. Add the half-and-half and heat until just warm.
*Optional green sauce: 1 cup yogurt mixed with chopped chives, parsley, and green onions.
Ladle the soup into bowls and place a dollop of the green sauce on top if desired.
*Notes: We actually prefer this soup without the “green sauce” on top. I cook the pumpkin by quartering it, cleaning out the seeds and pulp, and then microwaving it until tender. Scoop the cooked pulp out of the skin and puree it in a processor.
Submitted by Margery Prazar
Butter for browning
1 pound cooked pumpkin*
1/2 cup diced onions
1 T. honey
12 oz. mushrooms
A dash of nutmeg
3 T. flour
3 cups chicken broth
1 tsp curry powder
Salt and pepper, to taste
1/2 cup half-and-half
In a large pot, melt the butter and brown onions and mushrooms. Stir in the flour and mix to combine. Stir in the curry powder, broth, pumpkin, honey, nutmeg, salt, and pepper. Simmer for 15 minutes. Add the half-and-half and heat until just warm.
*Optional green sauce: 1 cup yogurt mixed with chopped chives, parsley, and green onions.
Ladle the soup into bowls and place a dollop of the green sauce on top if desired.
*Notes: We actually prefer this soup without the “green sauce” on top. I cook the pumpkin by quartering it, cleaning out the seeds and pulp, and then microwaving it until tender. Scoop the cooked pulp out of the skin and puree it in a processor.
Submitted by Margery Prazar
Baked Scallops and Chives
1 lb. scallops (try those without water injected)
¼ cup chopped onion
4 oz. can mushrooms
¼ cup flour
1/3 cup butter
2 Tbs. chopped chives
crumbled crackers and butter (3:1 ratio)
Drain liquid from the can of mushrooms into measuring cup. Add water to make ¾ cup, and pour over scallops in a saucepan. Bring to a boil, then reduce heat and boil 5 minutes. In skillet, melt butter and add chopped onions, cook until soft, stir in flour.
Add milk to liquid in which scallops were cooked to make 2 cups (I would use at least 1 cup milk), and add to onion. Add mushrooms, chives and salt & pepper to taste. Cook over low heat 3-4 minutes. Add scallops (cut these if you want them smaller). Put in casserole dish and cover with buttered crumbs 3:1. Bake at 350o for 15 minutes.
Submitted by Cheryl Rowell
¼ cup chopped onion
4 oz. can mushrooms
¼ cup flour
1/3 cup butter
2 Tbs. chopped chives
crumbled crackers and butter (3:1 ratio)
Drain liquid from the can of mushrooms into measuring cup. Add water to make ¾ cup, and pour over scallops in a saucepan. Bring to a boil, then reduce heat and boil 5 minutes. In skillet, melt butter and add chopped onions, cook until soft, stir in flour.
Add milk to liquid in which scallops were cooked to make 2 cups (I would use at least 1 cup milk), and add to onion. Add mushrooms, chives and salt & pepper to taste. Cook over low heat 3-4 minutes. Add scallops (cut these if you want them smaller). Put in casserole dish and cover with buttered crumbs 3:1. Bake at 350o for 15 minutes.
Submitted by Cheryl Rowell
Fettucine in Creamy Mushroom and Sage Sauce
8 ounces spinach fettuccine pasta
4 ounces chopped fresh oyster mushrooms
1 tablespoon extra virgin olive oil
1/2 cup heavy cream
1 shallot, chopped
1 tablespoon chopped fresh sage
1 clove garlic, chopped
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
Toss sauce with cooked fettucine, and season with salt and pepper to serve.
From allrecipes.com
4 ounces chopped fresh oyster mushrooms
1 tablespoon extra virgin olive oil
1/2 cup heavy cream
1 shallot, chopped
1 tablespoon chopped fresh sage
1 clove garlic, chopped
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
Toss sauce with cooked fettucine, and season with salt and pepper to serve.
From allrecipes.com
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