BRANDIED MUSHROOMS
A simple side dish with sauteed mushrooms, glazed in brandy. Hard to go wrong with this dish!
Provided by Nick
Time 20m
Yield Serves 4.
Number Of Ingredients 7
Steps:
- 1) Lightly rinse mushrooms, scrubbing off any dirt. Pat them dry with a paper towel and slice them into quarters or halves depending on size. Also mince the shallot and garlic and set aside.
- 2) Over high heat, get a heavy pot heating. Once hot, add oil or butter to the pan along with mushrooms. Cook until mushrooms release their liquid, maybe 5 minutes.
- 3) Add shallots and garlic and continue to cook until mushrooms are tender.
- 4) Add Brandy and deglaze pan, scraping up any bits stuck to it. Continue to cook until brandy is evaporated, about a minute.
- 5) Season with salt and pepper, garnish with parsley, and serve immediately.
NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS AND FRESH THYME
Steps:
- Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.
- Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
- Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.
PAULA'S BRANDIED STEAKSIDE MUSHROOMS
Make and share this Paula's Brandied Steakside Mushrooms recipe from Food.com.
Provided by Barb G.
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, sauté the sliced mushrooms in the butter until brown; sprinkle liberally with seasoning salt.
- Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms.
- Add the brandy and continue to simmer until mushrooms are tender, serve with steak or roast beef, enjoy.
Nutrition Facts : Calories 372.2, Fat 24.2, SaturatedFat 14.8, Cholesterol 61.1, Sodium 349.4, Carbohydrate 14.6, Fiber 3.4, Sugar 7.4, Protein 10.8
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.
NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS
Make and share this New York Strip Steak With Brandied Mushrooms recipe from Food.com.
Provided by CookingONTheSide
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 T of the oil in large skillet over medium-high heat.
- Season steaks with 1 t of the salt and 1/4 t of the pepper.
- Place steaks in the hot pan and cook, turning to brown both sides, about 3-4 minutes per side for medium-rare.
- Remove steaks and cover loosely with foil to keep warm.
- In same skillet, add the remaining 1 T oil.
- Add mushrooms and cook, stirring for 10-15 minutes, until mushrooms are golden and soft.
- Add thyme, 1/4 t salt and garlic and cook for 2 more minutes.
- Remove mushrooms with a slotted spoon; place in a bowl.
- In same skillet, add brandy and cook until brandy is almost evaporated, about 1 minute.
- Add cream and cook 2-3 minutes, until slightly thickened.
- Return mushrooms and their juices to the pan and simmer for 2 more minutes.
- Season with the remaining 1/4 t salt and 1/4 t pepper.
- Serve with steak.
Nutrition Facts : Calories 903.8, Fat 62.5, SaturatedFat 25.6, Cholesterol 270.4, Sodium 1042.8, Carbohydrate 9.2, Fiber 2.4, Sugar 4.5, Protein 66.2
BRANDIED MUSHROOM DIP
This starter is delicious served as a dip with bread or vegetables. It's substantial enough to take along on a picnic as a light entrée, along with bread, cheese, strawberries, and a bottle of spicy white wine.
Provided by Cucina Casalingo
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large skillet over medium heat, and then sauté onions until they just start to turn tender and translucent - about 5 minutes.
- Add mushrooms, red peppers, ham, and parsley; cook, stirring occasionally for an additional 5 minutes.
- Add Cognac and stir until it has evaporated a bit - about 90 seconds.
- Remove from heat and stir in breadcrumbs, salt and pepper.
- Serve warm or chilled.
Nutrition Facts : Calories 50.6, Fat 3.5, SaturatedFat 2, Cholesterol 11.3, Sodium 326.9, Carbohydrate 2.8, Fiber 0.6, Sugar 0.9, Protein 2.8
TIPSY MUSHROOMS (WITH BRANDY)
The best choice when you want to pamper and impress your loved ones in style. Great side dish with grilled meats ..! AND the ease of preparation in just over 7-8 minutes is a DEFINITE BONUS.
Provided by Mini Ravindran
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice the mushrooms into fours.
- Melt the butter in a skillet.
- Add to the pan and sauté on high heat until soft for about 5 minutes.
- Remove from the heat and carefully add the brandy to avoid flame ups.
- Return to the heat and cook until pan juices have slightly thickened.
- Serve warm.
BRANDY & CREAM MUSHROOM SAUCE
Make and share this Brandy & Cream Mushroom Sauce recipe from Food.com.
Provided by Jen T
Categories Sauces
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in pan over moderate heat and add the garlic, spring onions and the mushrooms.
- Cook until mushrooms are golden brown.
- Add the brandy and cream and bring to boil.
- Turn down heat and simmer for 5minutes or until the sauce has thickened.
- Serve poured over steak, chicken or pork.
- Enjoy.
BRANDIED MUSHROOMS
This recipe came from Paula Deen. I have made it many times. It's a great side for any type of steak. The longer they cook, the better the flavor. Enjoy!
Provided by Margie Murphy
Categories Vegetables
Time 1h5m
Number Of Ingredients 5
Steps:
- 1. In a large skillet, saute the mushrooms in the butter until brown. Sprinkle liberally with seasoned salt. Add Worcestershire sauce and simmer until absorbed by the mushrooms. Add brandy and continue to simmer until muchrooms are tender.
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