Dads Aromatic Stewed Mushrooms Food

EASY MUSHROOM STEW RECIPE (MUSHROOM MAIN DISH)

Steps:

• Mushrooms: Clean the mushrooms by wiping them carefully with kitchen paper to remove any dirt that might stick to them. Halve or quarter the mushrooms, depending on their size. If they are very small, you can leave them whole. Chop the stems in 2 or 3 pieces as well. Set aside.
• Saute: Finely chop the onions and the garlic cloves. Heat the oil and the butter in a stew pot and cook the onions and the garlic until the onions are translucent.
• Cook: Add the mushrooms, cover the pot and leave to cook for about 5 minutes.
• Simmer: Add the tomato paste, sweet paprika powder, and some salt and pepper. Stir to coat the mushrooms with the spices. Add the white wine and let it bubble off completely. Add the vegetable broth, cover, and cook for about 15-20 minutes.
• Thicken: Shortly before the end of the cooking time, whisk the milk and the cornstarch together in a small bowl. Slowly pour the mixture into the pot while whisking all the time. Stir well and let cook for another two minutes or so until the sauce thickens slightly.If you are using heavy cream, the cornstarch will not be necessary. Just stir the cream into the dish and let cook for a couple of minutes or until the sauce thickens slightly.
• Adjust the taste with lemon juice and more salt and pepper. Chop the herbs and add to the stew.
• Serve immediately with one of the sides mentioned above.

MUSHROOM STEW

Steps:

• Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
• Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme, and cloves and cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
• Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
• Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.

STEWED MUSHROOMS

Steps:

• Combine the mushrooms and milk in a saucepan and bring to a boil over moderate heat.
• Reduce the heat and simmer for 10 minutes.
• Mash the butter and flour together with a fork to make a smooth paste.
• Stir the butter mixture into the mushroom and cook until thickened.
• Stir in the beaten egg and bring to a simmer - do not boil.
• Adjust the seasoning with salt and pepper.

AROMATIC STEWED MUSHROOMS

Steps:

• Slice mushrooms fairly thickly.
• Heat the oil in a large frying pan.
• Stir in the garlic, after about 2 minutes, the mushrooms.
• Cook for 8-10 minutes, stirring occasionally.
• Season with salt& pepper, and stir in the parsley.
• Cook for 5 minutes more, and serve at once.

STEWED MUSHROOMS

Steps:

• Melt butter in heavy large Dutch oven over medium heat. Add flour and stir to blend. Add mushrooms, wine, broth, onion, garlic and Worcestershire sauce. Cook until mushrooms are tender and sauce thickens, stirring occasionally, about 40 minutes. Season to taste with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)Transfer mushrooms to bowl. Sprinkle with parsley and serve.

DAD'S MUSHROOMS

Steps:

• Melt the butter in a slow cooker on high. When the butter is melted, add the soup and season with salt and pepper. Stir the soup, then add the mushrooms. Coat the mushrooms with the soup, add the lid to the slow cooker and cook on high, stirring occasionally, for 5 hours.
• Remove the lid and continue to cook on high, uncovered, for 2 more hours to cook down the sauce and allow it to thicken. Continue stirring occasionally. A small amount of liquid should be present upon completion. Reduce the temperature to low or warm for serving during the party. The sauce will continue to thicken during this time.

MUSHROOM AND BURGUNDY STEW

Steps:

• Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat, add the pancetta or bacon, if using, until crispy. Add the mushrooms and cook until brown and tender, about 15 minutes or so. Add the onions, carrots, celery, garlic, bay leaves, salt, pepper, marjoram, and thyme. Cook, covered, 10 minutes more, stirring occasionally, to soften the vegetables. Stir in the flour for 1 minute, then add the tomato paste and Worcestershire sauce. Add the wine and reduce by half, a couple of minutes, then add the stock and simmer to thicken a bit. Cool completely and store for make-ahead meal, reheat over medium heat to bubbly.
• While the stew simmers, bring water to a boil, salt it and cook off the egg noodles just before you're ready to serve. Drain them when they have a little bite to them and add back to the hot pot, stir together with butter, salt, and parsley. Serve the noodles in shallow bowls with stew.

STEWED MUSHROOMS

Steps:

• Heat oven to 300 degrees. Lightly grease a 3-quart casserole, preferably one of earthenware.
• In a bowl, toss the mushrooms with dill, flour, salt and pepper, and place them in the casserole. Bury the bay leaf among the mushrooms, and dot with butter. Cover, and bake for 1 hour.
• Remove cover, and stir in sour cream. Cover again, return to oven and bake for 1 hour more. Serve hot as a side dish.

EASY PORK AND MUSHROOM STEW RECIPE

Steps:

• Sauté the onions. Coat the bottom of a large sauté pan (12 inch, at least) with olive oil and place it over medium-high heat. Add the onions and garlic to the pan. Cook, stirring from time to time, until the onions are soft and slightly golden, about 7 minutes.
• Sauté the mushrooms and deglaze. Add a bit more oil, to be sure the bottom of the pan is well coated, turn the heat to high and add about half of the mushrooms. Once they begin to brown, add the other half, and continue to sauté until they're all golden and tender, about 10 minutes total. Now deglaze the pan by drizzling the sherry over the mushrooms and quickly stirring with a flat-edged spatula, scraping anything that's stuck to the bottom off and back into the mixture. Stir in the tarragon and thyme.
• Add the pork and cook. Season the pieces of pork with salt and pepper and add them to the pan. Mix and add the stock. Once the pieces are cooked through - about 5 minutes - add the peas.
• Season and serve. Season generously with salt and pepper to taste. (Here's How to Season to Taste.) Serve over rice, pasta or a toasted baguette.

DAD'S AROMATIC STEWED MUSHROOM'S

Steps:

• Combine all ingredients into a large sauce pan. Clean and slice mushrooms. Saute ... and serve.