CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE
This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
- Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
- Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
- To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
SEARED BEEF WITH WILD MUSHROOMS & BALSAMIC
A classy main course for two, inspired by the Italian region of Emiglia-Romagna
Provided by Jane Hornby
Categories Dinner
Time 2h
Number Of Ingredients 8
Steps:
- Rub the beef with 1 tbsp oil, rosemary and garlic, then leave in the fridge for at least 1 hr, or up to 24 hrs. Make sure the beef returns to room temperature before you cook it.
- Heat oven to 200C/fan 180C/gas 6. Heat a non-stick, ovenproof frying pan or roasting tin until very hot. Rub most of the garlic and rosemary from the beef, season with black pepper and flaky salt, then sear on all sides until dark brown and almost crusted - about 5 mins in total. Transfer the pan to the oven, then roast the beef for 10 mins for mediumrare. Leave to rest for a good 15 mins and keep any juices.
- While the meat rests, sauté the mushrooms. Heat 1 tbsp butter and the remaining oil in a large frying pan, then tip in the mushrooms with plenty of seasoning. Fry until golden and just softened, then tip into a bowl.
- Add the stock to the mushroom pan, then reduce by two-thirds. Tip in the mushrooms and balsamic, then add the remaining butter and let it melt. Tip in any meat juices, then season to taste and keep warm. Thickly slice the beef and spoon over the sauce. Serve with mash and spinach.
Nutrition Facts : Calories 526 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 46 grams protein, Sodium 1.04 milligram of sodium
BALSAMIC REDUCTION WITH WILD MUSHROOMS
This balsamic reduction with wild mushrooms sauce is the perfect topping to any steak.
Provided by BIWFD
Time 45m
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Bring vinegar to a boil in small saucepan. Reduce heat; simmer 8 to 9 minutes or until reduced to about 2 tablespoons (consistency will be syrupy). Remove from heat; cool.
- Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 to 8 minutes or until mushrooms are lightly browned. Add garlic; cook and stir 2 minutes. Add wine; cook 2 to 5 minutes or just until liquid has completely evaporated.
- Meanwhile, dissolve cornstarch in broth. Add broth mixture and balsamic reduction to skillet. Bring to a boil. Reduce heat; simmer 15 to 20 minutes or until mixture is reduced by one half. Season with salt and pepper as desired. Remove from heat; stir in butter until melted. Serve immediately.
Nutrition Facts : Calories 50
BALSAMIC MUSHROOMS
This side dish tastes just as good at room temperature as it does hot from the stove, so there's no need to worry if it's ready before the rest of the meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Add mushrooms, and cook until golden brown, about 5 minutes. Stir in vinegar, salt, and red-pepper flakes, and season with pepper. Cook 1 minute more. Transfer to a bowl, and serve.
WILD RICE WITH BALSAMIC MUSHROOMS
Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Bring broth to a boil in a small pot. Add rice, and reduce to a simmer. Cover, and cook until rice is just tender and almost all the liquid has been absorbed, about 40 minutes. Remove from heat. Let sit, covered, 10 minutes. Drain any excess cooking liquid if necessary. Fluff rice with a fork.
- Meanwhile, heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook 3 minutes (do not stir). Season with 3/4 teaspoon salt, and stir. Continue to cook, stirring occasionally, until mushrooms are tender and caramelized, 5 to 7 minutes. Reduce heat to low, and add butter and scallions. Cook until scallions are softened, about 1 minute. Turn off heat, and stir in vinegar.
- Transfer rice to a serving bowl. Stir in mushrooms, and season with salt and pepper.
BALSAMIC MUSHROOMS
Balsamic vinegary mushrooms, yum! A great way to start your dinner party! These mushrooms are equally delicious hot or cold so you can prepare them the night before your party or moments before!
Provided by CHRISTYJ
Categories Appetizers and Snacks Vegetable Mushrooms
Yield 8
Number Of Ingredients 6
Steps:
- Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 3.3 g, Fat 8.3 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 4.9 mg, Sugar 1.8 g
MUSHROOMS IN BALSAMIC SAUCE
Mushrooms, balsamic vinegar. Think these make a great combination. Found the recipe in a "balsamic vinegar" cookbook.
Provided by Chef Dudo
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute the garlic in olive oil for 1 to 2 minutes.
- Add mushrooms and cook 2 more minutes, stirring occasionally.
- Stir in balsamic vinegar and wine, cook another 2 minutes.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 107.5, Fat 7.2, SaturatedFat 1, Sodium 9.5, Carbohydrate 6.8, Fiber 1.2, Sugar 4.2, Protein 3.7
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