BRAISED CHICKEN WITH MUSHROOMS
Browning the chicken seals in the juices and keeps the inside moist and flavorful. Serve this over our Oven-Baked Creamy Polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
- Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
- Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
- Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.
Nutrition Facts : Calories 294 g, Fat 10 g, Protein 43 g
BRAISED MUSHROOMS
Cook a batch of these savory mushrooms on the weekend and add them to pasta or use as a side dish on busy weeknights.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a large saute pan, heat 1 Tbspoil over medium heat. Workingin batches, add mushrooms.Press down firmly with spatula tosear mushrooms. Transfer to aplate. Repeat with remaining oiland mushrooms. Return mushroomsto pan, add water, reduceheat, cover, and simmer untiltender, 4 to 5 minutes. Seasonwith salt. Let cool completely.
RED WINE BRAISED SHORT RIBS WITH MUSHROOMS
Beef short ribs slowly braised in red wine until they are melt-in-your-mouth tender, finished with mushrooms for a delicious cold weather dinner.
Provided by Cooking Chat
Categories main
Time 4h15m
Number Of Ingredients 21
Steps:
- Combine all the marinade ingredients-the garlic through the red wine-in a large pan. Bring the wine to a boil, simmer for 10 minutes, and then let it cool a bit before combining with the ribs. (see notes)
- Place the ribs in a plastic storage bag. Carefully pour the marinade in with the ribs. Squeeze the air out, and seal the bags tightly. Place in the refrigerator for at least 6 hours, or overnight.
- Preheat oven to 275 convection / 300 degrees conventional. When you're getting ready to braise the ribs, remove the short ribs from the marinade, reserving the marinade. Scrape off large bits of marinade ingredients that may be sticking to the ribs. Find 3 garlic cloves and a sprig of rosemary from the marinade, and mince for later.
- Place a large bowl in the sink, and place a finely meshed sieve over the bowl. Pour the marinade through the
- Heat 1 tablespoon of olive oil in a large oven safe dutch oven. Add the onions, carrots, celery, and parsnip to one dutch oven or skillet; add the other half of the veggies to your second cooking vessel, or hold aside to do in 2 batch. Cook the veggies until they soften, about 10 minutes, stirring occasionally.
- Add the short ribs to the veggie mixture. Turn the meat over every few minutes to brown the meat on each site.
- Have the oven preheated to 275. Once the meat has browned in the dutch oven, add the broth, rosemary, minced garlic and 1.5 cups of reserved marinade. Bring to a boil, then cover and move from the stove top to the oven. Cook for at least 3 hours, until the meat is very tender. Check every hour or so to make sure you still have liquid in the dutch oven.
- Start this as you get within 30 minutes of finishing the beef slow cooking process. Heat a tablespoon of olive oil in a skillet on medium. Add the shallot, sauté until softened, about 5 minutes. Add the mushrooms, cook until they sweat, about 5 minutes.
- After the ribs have braised for 3 hours, remove the Dutch oven from the oven and place on the stove top. Remove the cover from the beef. You should have some excess liquid. Scoop a ladleful of the broth from the beef into the mushroom skillet. Cook the broth down until it is mostly absorbed. Remove the short ribs from the dutch oven, and place on a platter. Cut the meat off the bones-it should slide off very easily and some meat will have come off the bone during the cooking. Cut the beef into smaller bite sized pieces, and removed large pieces of excess fat.
- Put the chopped beef back into the cooking vessel, and stir it into the broth. Stir the mushrooms in with the beef. Simmer for 5 to 10 minutes to blend the flavors and reduce the sauce a bit. The beef can be served at this point, or kept warm on low heat until you are ready to serve.
- Serve the beef and mushrooms over buttered noodles or mashed potatoes. Scoop the beef and mushrooms out with slotted spoon, then scoop the desired amount of additional sauce to serve over the beef. And of course, serve it with a glass of red wine!
Nutrition Facts : ServingSize 1 scoop of beef, Calories 441 calories, Sugar 5.9 g, Sodium 601.9 mg, Fat 28.6 g, SaturatedFat 11.2 g, TransFat 1.5 g, Carbohydrate 16.1 g, Fiber 4.6 g, Protein 32.9 g, Cholesterol 117.9 mg
BRAISED MUSHROOMS
Terrific mushrooms in a lovely rich sauce to serve with beef! Two pounds of mushrooms will look like a lot, but it cooks down a lot, so don't skimp!
Provided by Judy in San Antonio
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the mushrooms and remove or trim any long stems if you want a "dressier" dish. Otherwise it's fine to leave them on. Pat the mushrooms dry with a paper towel.
- Saute mushrooms in butter and olive oil at medium high heat until mushrooms are browned.
- Continue to cook at medium heat as the juices are released from the mushrooms. Simmer the mushrooms until the juices are reduced to almost dry.
- Add beef stock (and red wine if desired) and continue simmering until the stock has reduced to a sauce-like consistency.
BRAISED QUAIL WITH MUSHROOMS
How to cook quail? Try braised quail with mushrooms for an easy beginner's recipe that leaves you with tender quail and a rich cream sauce.
Provided by Casey Barber
Categories Meat Mains
Time 1h
Number Of Ingredients 11
Steps:
- Heat the olive oil and 1 tablespoon butter in a wide sauté pan or skillet over medium-high heat until the butter is melted and bubbling.
- Pat the quail dry and sprinkle with salt and pepper.
- Add the quail to the pan, breast side down. Cook until browned, about 2-3 minutes, then remove from the pan and set aside.
- Add the mushrooms to the pan in a single layer and cook undisturbed for 3-4 minutes so they can develop a nice, crispy browned texture.
- Stir in a pinch of kosher salt and continue to cook, stirring every 3-4 minutes, until the mushrooms are deeply browned and reduced in volume.
- Stir in the remaining 1 tablespoon butter, along with the shallot and garlic, and cook for 30 seconds more.
- Return the quail to the pan.
- Add the beef stock and bring to a simmer.
- Reduce the heat to medium low, cover, and cook for 20-25 minutes, until the sauce has darkened and thickened slightly.
- Uncover and add the cream. Cook, uncovered, for 5-8 minutes more until the sauce thickens once more.
- Sprinkle with minced parsley and serve.
Nutrition Facts : Calories 771 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 213 milligrams cholesterol, Fat 54 grams fat, Fiber 7 grams fiber, Protein 52 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 697 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
BRAISED LEEKS AND MUSHROOMS
Make and share this Braised Leeks And Mushrooms recipe from Food.com.
Provided by Tarynne
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
- Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
- Rinse under cold water; drain well.
- Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
- Add broth mixture.
- Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
- Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.
SIMPLE BRAISED MUSHROOMS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
- Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.
CHAP CHYE (BRAISED CABBAGE AND MUSHROOMS)
A hearty plate of chopped cabbage, shiitake mushrooms and carrots stewed in aromatics, chap chye is ubiquitous on the Lunar New Year table in Singapore, though every family has a different way of making it depending on its heritage. This recipe comes from Darren Ho, a Singaporean chef of Teochew, Hainanese, Cantonese and Peranakan descent. Other cooks like adding cubes of pork for flavor, lily buds for texture and a heaping of black moss fungus on top because its Cantonese name - fat choy - is a homophone for good luck. Mr. Ho flavors his vegan version with fermented bean paste and bean curd cubes, which lend distinct creamy undertones. Serve with white rice.
Provided by Clarissa Wei
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large heatproof bowl, cover the dried mushrooms with 4 cups boiling water. In a medium bowl, combine the glass noodles with enough room temperature water to cover. Soak both for 30 minutes.
- Meanwhile, make the sauce: Combine the fermented soybean paste, oyster sauce, bean curd cubes and soy sauce in a small bowl. Mash the bean curd cubes with a fork, and mix thoroughly to form a paste. Set aside.
- Lift the mushrooms out of the water and into a fine-mesh sieve, reserving the soaking water. Squeeze out excess water from the shiitake mushrooms, then trim the shiitake stems and discard. Thinly slice the shiitake caps. With a knife or scissors, trim and discard any tough, craggy bits from the wood ear mushrooms. If they're larger than 2 inches in diameter, cut them in half. Drain the glass noodles and set aside.
- Set a large wok or large Dutch oven over medium-high heat and add the peanut oil. When the sides of the wok begin to smoke, slide in half of the dried tofu skin and fry until light golden brown, 20 to 30 seconds. Transfer the fried tofu skin to a paper towel. Repeat with the remaining dried tofu skin. Reserve the oil in the wok and reduce the heat to medium-low.
- When the reserved oil is shimmering, add the shallots and garlic. Cook, stirring, until fragrant, 1 to 2 minutes. Add the sliced shiitake mushrooms and cook for 30 seconds. Add the sauce, and toss in the cabbage. Quickly stir to combine so that the sauce completely coats the cabbage. Pour in the reserved mushroom water, leaving behind any grit, and turn the heat up to high. When the mixture begins to bubble, reduce the heat to medium-low and cover the wok. Cook, stirring occasionally, until the cabbage has wilted completely, about 10 minutes.
- Add the wood ear mushrooms, glass noodles, fried tofu skin and carrots. Mix, cover and cook, stirring occasionally, until the cabbage has absorbed all the liquid and is very tender, 10 to 15 minutes. The dish is done when there is no more liquid pooled at the bottom. Turn off the heat, then stir in the palm sugar and salt, adding more to taste if you'd like. Transfer to a deep serving dish and garnish with cilantro. Serve immediately.
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
- In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
- Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
- Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
- Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
EASY BRAISED BEEF WITH MUSHROOMS RECIPE
This easy Braised Beef recipe is juicy, tender, and super flavorful. Perfect over your favorite grain or paired alongside roasted veggies!
Provided by Natalya Drozhzhin
Categories Main Course Meats
Time 1h50m
Number Of Ingredients 9
Steps:
- Trim the Beef of any excess fat and cut the beef into 3-inch pieces. Set it aside.
- Chop the onions into one inch chunks and the mushrooms into halves. Set the veggies aside.
- Preheat a Dutch oven (or another oven-safe dish) with 2 tablespoons of oil over medium-high heat. Add in the Beef and brown each piece on all sides. Remove the Beef from the pot and set it aside.
- In the same pan, add 2 more tablespoons of oil and cook the onions and mushrooms in the Beef drippings until they turn a light shade of brown.
- Add the Beef back into the pan and season the pot with salt, cumin, and black pepper. Add in bay leaves and beef broth. Cover with a lid.
- Bake in a preheated oven to 375°F for about 90 minutes or until Beef is tender. Serve immediately with your favorite side dish and enjoy!
Nutrition Facts : Calories 699 kcal, Carbohydrate 7 g, Protein 43 g, Fat 55 g, SaturatedFat 19 g, TransFat 3 g, Cholesterol 161 mg, Sodium 1618 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving
BRAISED MUSHROOMS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in wok. Stir-fry mushrooms for a few seconds. Add soy sauce, rice wine, oyster sauce, sugar, garlic and chicken stock. Turn the heat down and cook about 8 minutes longer. Serve.
More about "braised mushrooms food"
BRAISED BEANCURD WITH MUSHROOM
From asianfoodnetwork.com
Servings 2Total Time 2 hrs 15 mins
- Fry tofu. Cut the tofu into pieces and pat dry with paper towels Heat up your wok or deep fryer and add oil. Deep fry the tofu until light to golden brown, dish out and drain with paper towel. Set aside.
- Stir fry the mushrooms. Heat the oil a claypot over medium high heat Add garlic and ginger. Cook for about 1 minute Add mushrooms, carrots and cabbage. Cook and stir until the residual liquid from vegetables has mostly evaporated.
- Cook the tofu and water chestnuts. Add broth, soy sauce, sugar, firm tofu and water chestnutsto the wok. Bring broth to a simmer, cooking for another 15 min.
- Thicken the sauce. Add corn starch mixture and 1 tsp sliced spring onion into the wok, bringing up the heat slightly to thicken the sauce. Once sauce has thickened, remove from heat.
WINE BRAISED MUSHROOMS - BON AIPPETIT
From bonaippetit.com
5/5 (2)Total Time 25 minsCategory Side DishCalories 141 per serving
- Add the mushrooms to the pan and give a stir to coat the spice and garlic mixture coats the mushrooms.
SLOW COOKER BRAISED MUSHROOMS RECIPE - MY EDIBLE FOOD
From myediblefood.com
Reviews 1Calories 49 per servingCategory Vegan Recipes
BRAISED MUSHROOMS RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (1)Category Side DishCuisine European, ItalianTotal Time 25 mins
BRAISED MUSHROOMS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine American, FrenchEstimated Reading Time 50 secsServings 4
BRAISED MUSHROOMS AND BLACK MOSS IN OYSTER SAUCE - WOK AND KIN
From wokandkin.com
Ratings 5Servings 6Cuisine Asian, Cantonese, ChineseCategory Dinner, Lunch, Main Course, Side Dish
- Throw in the mushrooms, stir for 1 minute and season with the sesame oil, oyster sauce, Shaoxing rice wine, light soy sauce, sugar and chicken powder.
BRAISED CHINESE MUSHROOMS SHIITAKE - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
5/5 (1)Total Time 30 minsCategory Main Course, Side DishCalories 36 per serving
- Plug in and turn on the instant pot. Then, press the sauté button, pour 1 teaspoon of vegetable oil, 4 slices of ginger and 4 cloves of garlic. After that, stir fry a little bit.
BRAISED MUSHROOMS WITH POLENTA RECIPE - PACIFIC FOODS
From pacificfoods.com
4.4/5 (5)Category EntreesServings 4Estimated Reading Time 1 min
- Cut mushrooms into bite-sized pieces. For creminis, cut in half. For maitakes, break apart into bite-sized florets. For shiitakes, remove and discard stems and slice caps.
- In a pot or Dutch oven heat 2 tablespoons oil over medium heat. Add half the mushrooms and cook until golden brown, about 4 minutes. Transfer mushrooms to a plate, add remaining 2 tablespoons oil to pan, and brown remaining mushrooms. Transfer to the plate.
- With the oil left in the pan add shallots, carrot, salt, and pepper. Sauté until tender, 6-8 minutes. Add garlic and tomato paste and cook, stirring, 1 minute more.
- Add mushrooms back to pan along with 2 cups Pacific Foods Organic Low Sodium Vegetable Broth, wine, thyme, and bay leaf. Bring to a boil, then reduce heat to simmer, partially covered, until mushrooms are very tender, about 20 minutes.
BRAISED CHICKEN AND MUSHROOM GRAVY WITH ... - EAT SIMPLE FOOD
From eatsimplefood.com
Category Main DishCalories 394 per servingTotal Time 1 hr 10 mins
- Bring a large pan to medium high heat and enough oil to lightly coat the bottom. Sear the chicken ~ 3-4 minutes per side or until dark brown. Remove from pan and set aside on a plate.
- Reduce heat to medium. Add butter, onions, and mushrooms to pan and cook ~ 7-10 minutes or until liquid is gone and mushrooms are browning. Add garlic and cook 1-2 minutes or until fragrant.
- Add flour and stir (the mushrooms will begin to look clumpy). Stir in tomato paste and add to the clumpiness.
BRAISED MUSHROOM WITH BOK CHOY - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (1)Calories 141 per servingServings 3
- Remove any bad leaves of Bok Choy. Wash carefully and cut into halves if you get larger ones.
- Heat up around 1 tablespoon of oil in pan and then stir fry garlic slices until aroma. Add shitake mushroom in and fry until soft. During the washing process, shiitake mushroom will absorb some water. If they get too dry and hard to cook, sprinkle some water in.
- Meanwhile. In a large pot, bring enough water to a boiling and then cook bok choy until soft. Add 1/4 teaspoon of salt and 1/4 teaspoon of oil to keep the green color and crispy taste of Bok Choy. But do not kill your vegetables. Transfer out and lay them in the bottom of the serving plate.
HONGSHAO KAO FU (SHANGHAI BRAISED WHEAT ... - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (11)Category TofuCuisine ChineseTotal Time 2 hrs
- Once the kao fu is soft, rinse it under running water. Then cut each piece into 1-inch by 1-inch squares. Rinse the mushrooms, wood ears, and lily flower. Drain and set aside.
- Heat oil in your wok over high heat. Add the ginger and fry for 30 seconds. Add the kao fu, and cook until slightly browned, about 2 minutes. Add the mushrooms, wood ear, lily flower, and peanuts. Mix everything well. Then add the wine, soy sauces, sugar, and water. Stir well and bring to a boil.
- Cover the pan, turn the heat to low, and simmer for about 1 hour, stirring every 15 minutes to prevent sticking. Serve warm or cold (this is usually served as a cold dish).
CHINESE BRAISED CHICKEN WITH DRIED MUSHROOMS | CHINA ...
From chinasichuanfood.com
5/5 (2)Total Time 50 minsCategory Main CourseCalories 379 per serving
- Cut the chicken into small chunks and then cook in boiling water for 3-4 minutes. Transfer the chicken out and clean with warm water. Drain and set aside.
- Heat up 2 tablespoons of cooking oil in a claypot or stewing pot, fry garlic, ginger and scallion until aromatic over slow fire. Add chicken chunks in and fry until slightly browned. Add cooking wine and light soy sauce, continue frying for 1 to 2 minutes.Add spices and rock sugar.
- Pour in enough hot water to cover the chicken chunks and the water level should be at last 3 cm higher if you plan to cook noodles in the dish. Otherwise, use water to cover the chickens.
- Cover and simmer for 20 to 30 minutes until the chicken is soft enough. Season with salt and white pepper.
BRAISED CHICKEN - HOW TO COOK WITH MUSHROOMS (TESTED RECIPE)
From tasteasianfood.com
Reviews 7Calories 294 per servingCategory Main Course
PORK LOIN BRAISED WITH MUSHROOMS AND WINE RECIPE | FOOD & WINE
From foodandwine.com
4/5 (1)Category PorkServings 4Total Time 50 mins
- Preheat oven to 400°F. Sprinkle pork evenly with salt and pepper. Heat oil in a large ovenproof skillet or Dutch oven over medium-high.
- Add pork to pan; cook over medium-high, undisturbed, until golden brown on one side, about 3 minutes. Turn pork. Repeat until each side is browned, about 12 minutes. Remove pork from skillet, and set aside.
- Add mushrooms, onions, and garlic to pan; cook over medium-high, stirring often, until liquid from mushrooms has released and evaporated, about 8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until wine is reduced by half, about 5 minutes. Add stock, rosemary, and thyme; cook, undisturbed, 3 minutes. Return pork to pan. Cover, transfer to preheated oven, and roast until a thermometer inserted in thickest portion of meat registers 130°F, about 30 minutes.
- Remove pan from oven. Transfer pork to a cutting board; let rest 5 minutes. Meanwhile, add orange peel strips to mushroom mixture in pan. Bring to a boil over medium-high; boil until sauce has slightly thickened, about 3 minutes. Discard orange peel strips, rosemary, and thyme.
CHINESE BRAISED MUSHROOMS RECIPE - HOW TO BRAISE MUSHROOMS
From honest-food.net
4.8/5 (9)Category Appetizer, Main Course, Side DishCuisine ChineseCalories 128 per serving
- In a wok or large pan, heat the lard or vegetable oil over high heat. When it just barely begins to smoke, add the ginger, garlic and chiles and stir fry for about 30 seconds. Take the pan off the heat and remove the ginger, garlic and chiles with a slotted spoon. Reserve.
- Return the pan to the heat and add the mushrooms. Stir fry them to coat in the oil, and when they just begin to release their water, add in the stock, soy sauce, Shaoxing wine, vinegar and sugar, if using. Return the ginger, garlic and chiles to the pot. Mix well and simmer gently for about 20 to 30 minutes. You want the sauce to cook down.
- If, when you are ready to eat, the sauce is still thin, mix 2 teaspoons of tapioca, corn or potato starch into about 2 tablespoons of hot water and stir that into the mushrooms. Bring it to a boil and your sauce should thicken and get a pretty sheen on it. Mix in the cilantro and serve at once.
CHINESE BRAISED SHIITAKE MUSHROOMS (MEN DONG GU) - THE ...
From theburningkitchen.com
Cuisine ChineseTotal Time 3 hrsCategory Side DishCalories 361 per serving
- Place the diced pork fats in the wok and fry over medium heat until the fats become golden brown and crispy. Turn off the heat.
BRAISED MUSHROOM CARROT POLENTA RECIPE ⋆ HERB WINE ...
From forkintheroad.co
5/5 (2)Total Time 50 minsCategory Main DishesCalories 473 per serving
- Heat oil in a large pot or dutch oven over medium heat. Add mushrooms and carrots, cooking until soft, about 10 minutes. Add garlic and cook 1-2 minutes more. Add salt, pepper, wine, thyme, and oregano and cover, cooking until vegetables are soft, about 15 minutes.
- When vegetables are soft, remove lid and turn up heat to medium-high. Cook until wine is reduced but a thick sauce remains, about 10 minutes.
- For polenta: Add polenta and vegetable broth to a saucepan and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and cover with a lid. Cook about 10 minutes, stirring frequently, or until polenta is thick. Remove from heat, then stir in salt, pepper, and any herbs or cheese until well combined.
- To serve: serve braised mushrooms and carrots, and wine reduction sauce, over polenta in a bowl or on a plate. Top with fresh herbs and sprinkle with salt and pepper.
CHINESE BRAISED MUSHROOMS & BLACK MOSS RECIPE (冬菇髮菜)
From etfoodvoyage.com
Cuisine Cantonese, ChineseCategory DinnerServings 4Estimated Reading Time 8 mins
- Briefly rinse the mushrooms and soak the mushrooms in a bowl of water ideally overnight until softened and expanded in size.
- Heat cooking oil in a large pot over high heat. Add sliced ginger and the smashed white parts of the spring onions into the pot. Fry for 1-2 minutes until fragrant and lightly charred.
BRAISED CHINESE MUSHROOMS WITH BOK CHOY - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (28)Total Time 1 hrCategory VegetablesCalories 110 per serving
- Place the dried Chinese mushrooms into a medium bowl, and pour 2-3 cups of hot water over them. Place a plate over the bowl so the mushrooms are completely submerged. Because the mushrooms are small, they should reconstitute quickly. After 15 minutes, cut off the stems of the mushrooms and return them to the water to soak for another 15 minutes.
- Wash your cut Shanghai bok choy in a large bowl of water so the vegetables are fully submerged. Agitating or stirring the vegetables in the water will release any dirt or sand. Repeat this process another 2 times or as necessary, until the water is clean and there is no sand or dirt at the bottom of the bowl.
- After your mushrooms are done soaking, transfer to a plate and gently squeeze out the excess water. Set the mushrooms and the soaking water aside.
- Bring 6 cups of water, 1 tablespoon vegetable oil, and 1 teaspoon salt to a boil. Blanch the Shanghai bok choy for 40 seconds, stirring occasionally. They should be just wilted and bright green. Scoop out the bok choy into a bowl and pour 2 cups of cool water over them. The water will stop the cooking process, but you don’t want your veggies to be ice cold, so pour the bok choy into a colander right after they’ve been submerged in the cool water. Drain.
BRAISED VEAL WITH WILD MUSHROOMS RECIPE - FOOD AND WINE
From foodandwine.com
5/5 Servings 8
- In a large enameled cast-iron casserole, heat the canola oil. Season the veal shanks with salt and pepper and brown them in the oil over moderate heat, about 7 minutes per side. Transfer the veal to a plate. Add the onion, carrot and celery to the casserole and cook, stirring, until softened but not browned, about 5 minutes. Add the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the casserole.
- Return the veal shanks to the casserole and add the bouquet garni. Cover and cook over low heat until the meat is very tender, about 1 1/2 hours.
- Meanwhile, in a large skillet, melt the butter in the olive oil. Add the mushrooms and season with salt and pepper. Cook over moderately high heat until the mushrooms are dry and just beginning to brown, about 10 minutes. Add the garlic and thyme and cook until fragrant, about 2 minutes longer.
- Transfer the veal shanks to a platter; when cool enough to handle, discard the bones and gristle. Strain the cooking liquid, pressing hard on the solids. Return the liquid to the casserole and boil until it is reduced to 2 cups, about 20 minutes. Return the veal to the sauce, add the mushrooms and cook over low heat just until warmed through. Serve hot.
BRAISED BEEF AND MUSHROOMS WITH POLENTA - THE BUSY BAKER
From thebusybaker.ca
5/5 (5)Total Time 1 hr 20 minsCategory Main Course, Main DishCalories 768 per serving
- Heat a large heavy bottomed pot (I like using my enamelled cast iron pot for recipes like this) over medium-high heat and add the olive oil.
- Season the cubes of beef chuck with salt and pepper and brown them on all sides in the pot. You may have to do this in 2 batches to avoid overcrowding the pan. Don't worry about cooking the beef all the way through at this stage - just brown the outside.
- Remove the browned beef to a plate and add the onions, garlic, carrots and celery to the pot. Let the vegetables cook just until they've begun to soften.
BRAISED BEEF & MUSHROOMS RECIPE - EATINGWELL
From eatingwell.com
5/5 (5)Total Time 3 hrs 15 minsCategory Healthy Beef RecipesCalories 258 per serving
- Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram.
- Season beef with 1/2 teaspoon salt and plenty of pepper. Add the beef and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.
BRAISED MUSHROOM- HOW TO PREPARE ... - TASTE OF ASIAN …
From tasteasianfood.com
Reviews 2Calories 196 per servingCategory Main Course
- Choice of mushrooms. Choose the Shitake mushroom that is medium to large size, with a thick mushroom cap. These mushrooms have a firm texture and the ability to absorb lots of gravy, and that means plenty of flavors.
- Soak the mushrooms. Clean the dried shitake mushrooms. Soak it in water overnight or up to a day until they are adequately hydrated. How long it takes to rehydrate depends on the size and thickness of the mushrooms.
- Prepare the aromatics. There are three aromatic ingredients for this dish- ginger, garlic, and scallion for this braised mushroom dish. Ginger. You may slice or cut the ginger into small dice.
- Braised mushrooms with low heat. Now add the adequately hydrated Shitake mushrooms to the pan. Add water (or stock), Shaoxing wine, oyster sauce, rock sugar, light, and dark soy sauce.
RED WINE–BRAISED BEEF WITH WILD MUSHROOM ... - FOOD REPUBLIC
From foodrepublic.com
Servings 4-6Estimated Reading Time 4 mins
CHINESE BRAISED MUSHROOMS - FOODIE BAKER
From foodiebaker.com
Reviews 13Servings 4Cuisine ChineseTotal Time 1 hr 10 mins
BRAISED MUSHROOM WITH BOK CHOY (香菇菜心) - RED HOUSE SPICE
From redhousespice.com
5/5 (3)Total Time 1 hr 10 minsCategory Side DishCalories 111 per serving
BRAISED STRAW MUSHROOMS (NAM KHO CA RECIPE) | FOOD
From food.amerikanki.com
4.8/5 (14)Servings 6
MARSALA BRAISED MUSHROOMS | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 35 minsCategory Side DishCalories 69 per serving
BRAISED MUSHROOM TACOS RECIPE | MEXICAN RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
HERB BARLEY SALAD WITH BUTTER-BRAISED MUSHROOMS
From more.ctv.ca
Servings 4-6Total Time 1 hr 30 minsCategory Dinner
BRAISED MUSHROOM TACOS RECIPE | FRESH TASTES BLOG | PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
BRAISED SHIITAKE MUSHROOMS IN OYSTER SAUCE | CHRISTINE'S ...
From en.christinesrecipes.com
Cuisine ChineseCategory VegetarianServings 2-3Estimated Reading Time 3 mins
BRAISED CHICKEN LEG WITH MUSHROOM | MISS CHINESE FOOD
From misschinesefood.com
Category Braised Chicken Leg With Mushroom
FABLE FOOD CO | REAL MUSHROOMS. REALLY MEATY.
From fablefood.co
BRAISED MUSHROOMS W/ BOK CHOY : ASIAN_FOOD
From reddit.com
BRAISED MUSHROOMS W/ BOK CHOY : FOODVLOG
From reddit.com
CREAMY POLENTA WITH BRAISED SAVOURY MUSHROOMS - ALIVE MAGAZINE
From alive.com
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