Cilantro Mushroom Sauce Food

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE

Steps:

• Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
• Remove half of the mushroom mixture and set aside, reserving for the sauce.
• Add wine and cook for 2 minutes more.
• Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
• Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
• Preheat oven to 350°F
• Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
• Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
• Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

CILANTRO LIME SHRIMP

Steps:

• Thaw the shrimp (see the notes above).
• Mince the garlic.
• Pat the shrimp dry. In a medium bowl, mix the shrimp with the garlic, cumin, cayenne, and salt.
• In a large skillet, heat the butter or olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.
• Spritz with lime juice and stir in the lime zest and chopped cilantro. Serve immediately.

CHICKEN WITH MUSHROOM CILANTRO SAUCE

Steps:

• In a small bowl, combine 2 tbsp melted butter and lemon juice.
• Place chicken on a greased broiler pan, broil 6-8 inches from heat, turning every 10 minutes and basting with lemon-butter mixture, 30-35 minutes.
• Meanwhile, melt the remaining butter in a saucepan until sizzling.
• Stir in leeks and mushrooms.
• Cook over medium heat, stirring occasionally, for 2-3 minutes.
• Stir in flour.
• Add chicken broth, continue cooking and stir constantly until mixture is thickened, about 2-3 minutes.
• Reduce heat to low.
• In a small bowl, combine cilantro, milk, and pepper. Add to mushroom sauce, and continue to stir for a minute or two until thickened.
• Serve sauce over chicken.

CILANTRO MUSHROOM SAUCE

Steps:

• In a saucepan heat oil over medium heat. Add chopped onion and crushed garlic; saute 3 minutes. Add sliced mushrooms and 1/4 cup of the cilantro.Reduce heat to low; saute 10 minutes. Add pepper, worcestershire sauce and wine; simmer 5 minutes. Add remaining cilantro, simmer an additional 5 minutes.
• Serve over steak, pasta, rice or potatoes.

STUFFED CHILES WITH WILD MUSHROOMS AND CILANTRO SAUCE

Steps:

• Roast the whole poblano chiles over a gas stove burner or under the oven broiler until their skins blister. Remove immediately to avoid burning. Put the chiles in a plastic bag for approximately 30 minutes, then carefully peel skins off. Set chiles aside. (Optional: You may wish to make a slit in 1 side of each chile and carefully remove the seeds, leaving the stem intact.)
• Wash and dice the mushrooms. Stem, seed and dice the bell peppers. Saute the bell peppers in hot olive oil for approximately 5 minutes. Add the mushrooms and cook over low heat for approximately 15 more minutes. Season with salt and freshly ground black pepper to taste.
• With a sharp knife make a small opening in the side of each poblano chile and stuff it with the wild mushroom mixture. Pour some heated sauce on each plate and place a stuffed chile in the center.
• Finely chop the shallots. In a stainless steel or copper saucepan combine the shallots, wine, and vinegar and reduce over low heat until nearly dry, about 10 minutes. Whisk in lemon juice, then whisk in softened butter, 1 cube at a time. Season with salt and freshly ground black pepper and bring to a quick boil, whisking constantly. Stir in minced cilantro last.

ASPARAGUS AND MUSHROOM SAUTE WITH CILANTRO

Steps:

• Cut asparagus on the diagonal into 1 inch pieces.
• Heat the oil in a non-stick frying pan.
• Add the mushrooms and saute over high heat, tossing until lightly browned.
• Add the asparagus pieces and cook by tossing and stirring for a few minutes.
• Add the shallots, salt and pepper and sprinkle with the cilantro.
• Cook until done (only a little longer) and serve.

SAUTEED MUSHROOMS WITH CILANTRO AND LEMON JUICE

Steps:

• Just before cooking, wash the mushrooms and drain them well. Place the whole mushrooms in a large skillet with the Splash and salt Set the skillet over a medium heat, cover and cook for about 1 5mintues, or until all the liquid that emerges from the mushrooms as they cook disappears. Meanwhile, toast the bread and cute the slices into 1/2-inch cubes. Uncover the mushrooms and continue cooking them until they are nicely browned on all sides. Then add the cilantro, lemon juice, garlic, and pepper. Saute the mixture for 20 seconds. Add the croutons, toss for a few seconds and serve immediately.

FARFALLE WITH MUSHROOM-CILANTRO SAUCE

Steps:

• Cook and drain pasta as directed on package. Toss pasta and cilantro.
• Melt butter in 10-inch skillet over medium heat. Cook mushrooms, stirring occasionally, until tender; reduce heat to low. Stir in remaining ingredients; cook until hot. Toss with pasta.