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.
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.
SWEETBREADS BRAISED IN WILD MUSHROOM BROTH
Provided by Molly O'Neill
Categories lunch, project, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Combine the flour, ground clove, salt and black pepper and dust the sweetbreads. Warm a cast-iron skillet over high heat, spray with vegetable oil and quickly sear each sweet bread and remove.
- Place each sweetbread in the bottom of a small, ovenproof bowl. Top each with a mushroom slice. Add the soy sauce to the mushroom broth and divide evenly among the four bowls. Top each with thyme, scallions and minced tomato. Cover and bake for 15 minutes. Uncover and serve.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
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- To blanch sweetbreads, first wash in cold water, then place in a bowl and soak for about 2 hours in several changes of cold water . Pull off as much membrane and filament as you can without tearing the flesh. Soak for another 2 hours, this time adding 1 tablespoon of vinegar per quart of cold water. Pull off the filament and remove connecting tubes between lobes, if present. Place sweetbreads in a saucepan and cover by about two inches with boiling water. Add the salt and lemon juice (1 tsp salt and 1 tablespoon lemon juice per quart of water). Bring to a bare simmer and cook for 15 minutes. Drain and plunge into cold water for 5 minutes. Drain.
- When ready to cook, cut the blanched sweetbreads into bite-size cubes and brown them in the butter in a roomy skillet (You may need to brown them in two batches so as not to crowd them). Remove the sweetbreads to a plate. In the same skillet quickly brown the mushrooms over a brisk flame, adding more butter if needed. Add the lemon juice to the skillet and cook, covered, for 3 minutes.
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