Cod Smothered With Wild Mushrooms Food

BAKED COD WITH MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, jalapeno and onion in 2 teaspoons butter until tender. Place fillets in an ungreased 8-in. square baking dish. Sprinkle with lemon-pepper, steak seasoning and bread crumbs. Top with mushroom mixture. Divide remaining butter and place on each fillet., Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until fish flakes easily with a fork.

COD SMOTHERED WITH WILD MUSHROOMS

Steps:

• Heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 30 seconds longer. Stir in 1 teaspoon of salt, pepper, 2 tablespoons of parsley and mushroom broth. Simmer for 10 minutes. Stir in 2 teaspoons of lemon juice.
• Season the cod with 1 teaspoon of salt and pepper. Drizzle with 1 teaspoon of lemon juice. Place the fillets in the skillet, spooning the mushroom liquid over the top. Reduce the heat to medium-low and braise until the fish is cooked through, about 6 minutes. Place 1 cod fillet on each of 4 plates and spoon the mushroom sauce over the top. Sprinkle with the remaining parsley and serve immediately.

COD SMOTHERED WITH WILD MUSHROOMS

Steps:

• In a large skillet, warm the mushroom broth over medium heat. Carefully lay the cod fillets in the pan, skin side down. Season each fillet lightly with salt and pepper. Spoon the ragout over the cod fillets, cover, reduce the heat to low and cook for 5 to 7 minutes until the fish is tender.
• Use a spatula to carefully lift the mushroom-topped fish onto 4 individual plates. Divide the poaching broth over each fillet, garnish each with minced parsley and serve with boiled potatoes.

COD SMOTHERED IN MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Crush crackers with rolling pin finely in a plastic bag.
• In a frying pan, saute sliced mushrooms in 1 tablespoon of butter until tender.
• Melt one tablespoon of butter (I use the microwave at 20 sec. intervals).
• Drizzle melted butter into baking dish.
• Cut the cod filet into 4 equal pieces and place into baking dish.
• Melt one tablespoon of butter and drizzle it over the fish.
• Cover fish with cracker crumbs.
• Cover cracker crumbs with sauteed mushrooms.
• Sprinkle basil and cheese over mushrooms.
• Bake in oven for 15 minutes or until fish flakes with a fork.
• Enjoy!

BROCCOLI, WILD MUSHROOM AND DUCK PROSCIUTTO CASSEROLE SMOTHERED IN A SHARP CHEDDAR CREAM SAUCE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8- by 8-inch baking dish with 2 tablespoons of the butter.
• Melt 2 tablespoons of the butter in a large pot over medium heat, and then add the mushrooms and shallots and saute until the mushrooms are golden brown, about 10 minutes. Add the flour and cook for 2 minutes, and then add the milk, mustard powder, nutmeg and cayenne pepper and sprinkle with salt and pepper. Cook until thick, about 5 minutes. Stir in the cheese and broccoli until the cheese is melted.
• Pour the cheese, broccoli and mushroom mixture into the casserole dish. Melt the remaining butter and toss with the panko. Sprinkle evenly over the casserole. Sprinkle the duck prosciutto evenly on top. Sprinkle with more salt and pepper, and then bake in the center of the oven until bubbly around edges, and the panko and duck are crispy, 25 to 35 minutes.
• Slice and serve on a plate or in a bowl, on its own or over fusilli.

CREAMY CHICKEN SMOTHERED WITH MUSHROOMS

Steps:

• In a plastic bag combine flour, garlic powder, salt and pepper.
• Add in the chicken pieces one at a time and shake to coat in the flour mixture.
• Heat oil in a large skillet and brown the chicken for about 8 minutes, turning occasionally; remove and set aside.
• Add in onions, garlic and mushrooms to the skillet; cook about 4 minutes, stirring occasionally, and scraping any browned bits from the pan.
• Return the chicken to the pan.
• Add in white wine, broth, basil and thyme; mix to combine, bring to boiling, reduce heat, adding in more salt and pepper to taste.
• Cover and simmer for about 25-30 minutes, or until chicken is no longer pink.
• Remove the chicken from the pan to keep warm.
• Add in whipping cream and Parmesan cheese (if using) stir to combine and simmer for 10 minutes.
• Serve the sauce over the chicken.

BAKED COD OR OTHER FILLETS WITH DRIED MUSHROOM SAUCE

Steps:

• Preheat the oven to 400°F. Soak the mushrooms in the stock until softened, about 10 minutes. Trim any hard parts and chop roughly. Pour the soaking liquid through a cheesecloth-lined strainer.
• Use about half the butter to grease a baking dish just large enough to hold the fish. Add the shallot, then the fish; sprinkle the fish with salt and pepper. Cover lightly with foil and bake for about 5 minutes.
• Meanwhile, combine the mushrooms, sour cream, and enough of the soaking liquid to make a thin sauce. Pour this over and around the fish, re-cover the pan, and continue to bake until the fish is done (a thin-bladed knife inserted into its center will meet little resistance), 5 to 10 minutes more. Serve hot.

TURKEY SMOTHERED IN WILD MUSHROOMS

Steps:

• Sprinkle turkey fillets with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add turkey and cook until golden and cooked through, about 2 minutes per side. Transfer turkey to 2 plates. Tent with foil to keep warm.
• Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add mushrooms and shallots; stir to blend. Cover and cook until mushrooms soften and release juices, about 5 minutes. Uncover and sauté until tender, about 2 minutes longer. Stir in chicken broth, Sherry, and half of tarragon. Boil until thickened to sauce consistency, scraping up browned bits, about 2 minutes. Spoon mushroom sauce over turkey. Sprinkle with remaining tarragon and serve.

COD WITH MUSHROOMS, GARLIC & VERMOUTH RECIPE - (4.6/5)

Steps:

• In a heavy 12-inch skillet, melt 3 Tbs. of the butter over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until well browned, 5 to 7 minutes. Add the garlic and cook, stirring, until golden and fragrant, about 45 seconds. Add the vermouth, 3 Tbs. of the parsley, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes. Remove the pan from the heat, lightly season the cod with salt and pepper and add it to the pan (tuck under the tails if necessary to even out the thickness), nestling the fillets into the mushrooms and spooning some of the mushrooms on top. Bring the mixture to a gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through (use the tip of a paring knife to check), 7 to 12 minutes, depending on thickness. With a slotted spatula, transfer the fish to serving plates or a platter. Over low heat, whisk the remaining 1 Tbs. butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the remaining 1/2 Tbs. parsley.