ASPARAGUS AND MUSHROOM RICE MEDLEY
With tons of veggies and flavorful rice, this simple dish has all your sides covered. Hearty and filling, this, paired with chicken or the pork chops here, is the only side you'll need. Vary the basil depending on how sweet you like your meals. Pat Habiger - Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender. , In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.
Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
CREAMY SPINACH MUSHROOM SOUP
This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. -Susan Jordan, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.
Nutrition Facts : Calories 219 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 952mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
PORK CHOPS WITH ASPARAGUS AND MUSHROOMS
This is a very easy dish to make. The mushrooms and asparagus really add to the flavor of the pork chops!
Provided by Christine Bettiga
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet brown pork chops on both sides in olive oil (2-3 minutes).
- Remove chops from skillet, keep warm.
- Add white wine, garlic, onion, spices and Worcestershire sauce to skillet, stir constantly.
- Once onion and garlic are soft, add beef broth and place pork chops in skillet.
- Cook on medium low for approximately 30 minutes covered.
- Add asparagus and mushrooms, cover and cook 8-10 minutes.
- Thicken sauce with cornstarch and serve over egg noodles or rice.
- If you need more liquid, add more beef broth or wine to sauce.
CREAMY MUSHROOM, CHICKEN & ASPARAGUS BAKE
This comforting weeknight casserole recipe features plenty of mushrooms and asparagus combined with chicken and brown rice and a creamy Parmesan cheese sauce. Whip this up anytime you have leftover chicken or cooked brown rice to spare.
Provided by Karen Rankin
Categories Healthy Chicken Casserole Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add mushrooms and onion; cook, stirring often, until the moisture released from the vegetables evaporates and the mushrooms are lightly browned, 9 to 10 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Gradually add milk; cook, stirring constantly, until the liquid thickens, about 2 minutes. Stir in tarragon, salt and 1/4 cup Parmesan until melted. Stir in asparagus, rice and chicken. Remove from heat.
- Toss panko with the remaining 1 1/2 teaspoons oil and 1/4 cup Parmesan in a small bowl; sprinkle over the chicken mixture. Bake until the mixture is bubbly and the topping is golden, about 15 minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 29.6 g, Cholesterol 55.6 mg, Fat 12.5 g, Fiber 3.7 g, Protein 26 g, SaturatedFat 4.2 g, Sodium 412.6 mg, Sugar 8.6 g
PORK CHOPS IN MUSHROOM GRAVY
Instant Pot Pork Chops in creamy mushroom gravy are juicy, tender, and perfect with mashed potatoes for a satisfying weeknight dinner.
Provided by Pressure Cooking Today / Barbara Bakes LLC
Categories Pork
Time 48m
Number Of Ingredients 8
Steps:
- Pat chops dry and season liberally with lemon pepper (or your favorite seasoning).
- Select Saute (adjusted to more) to preheat the pot. When hot, add the oil. Once it begins to sizzle, brown the pork chops on both sides. (You may have to brown one or two chops at a time, depending on the size of the chops.) When browned, remove to a platter.
- Add the water to deglaze the pot, scraping up any browned bits from the bottom of the pan. Return the pork chops to the cooking pot, along with any accumulated juices. Carefully spoon the cream of mushroom soup on top of the pork chops. Do not stir into the water.
- Lock the lid in place. Select High Pressure and 18 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Stir gently to incorporate the mushroom gravy, if needed, then transfer the pork chops to a large serving bowl.
- If you prefer a thicker gravy, select Saute. In a small bowl, whish 3 tablespoons cold water with 3 tablespoons Wondra flour until smooth. Add 1 cup gravy to the flour mixture and stir until well combined. Slowly stir this mixture into the gravy in the cooking pot. Pour the gravy over chops to serve.
Nutrition Facts : Calories 574 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 44 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 941 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
PORK CHOPS WITH CREAMY MUSHROOMS
Smother pan-seared pork chops in a mushroom sauce finished with sour cream and parsley.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Sprinkle the pork chops all over with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet lined with foil and bake until cooked through and but still slightly pink inside, about 5 minutes.
- Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium. Add the mushrooms and cook, stirring, until soft, about 4 minutes. Add the onions, garlic, and a pinch of salt and cook until translucent, about 2 minutes. Remove the skillet from the heat, add the brandy, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is almost completely evaporated, about 1 minute. Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
- Spoon the mushrooms and sauce over the pork chops. Serve with steamed green beans if desired.
BAKED PORK CHOPS WITH RICE ASPARAGUS AND MUSHROOMS
Full of flavor, baked pork chops and rice with asparagus and mushrooms. This comfort food favorite is a one pan meal baked in a casserole dish.
Provided by Courtney
Categories Main Course
Time 47m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a medium sized bowl mix together the rice, cream of mushrooms soup, water, asparagus, mushrooms, and seasoning
- Pour the rice mixture into a casserole dish.
- Season the pork chops with salt and pepper and then also some parsley, garlic, and onion.
- Place the pork chops on top of the rice mixture and then cover the dish with aluminum foil.
- Bake for 40-45 minutes or until the pork and rice is fully cooked.
- To brown the pork, you can either sear before or after cooking a large skillet with a little oil.
PORK CHOPS WITH SOUR CREAM AND MUSHROOM SAUCE
Very easy and delicious. This recipe makes is own gravy and can be served with mashed potatoes or over rice.
Provided by JerJer
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h10m
Yield 6
Number Of Ingredients 3
Steps:
- Brown chops in skillet. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them. Let simmer for 1 hour, turning every 15 minutes or so.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 10.1 g, Cholesterol 70.8 mg, Fat 28.3 g, Protein 17.8 g, SaturatedFat 13.7 g, Sodium 717.1 mg, Sugar 1.6 g
FARFALLE WITH ASPARAGUS AND WILD MUSHROOMS
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place pancetta in small frying pan and cook over medium heat until crisp. Drain on paper towels.
- Soften garlic in two tablespoons butter and the olive oil in a medium-size pan. Coarsely chop porcini and wild mushrooms and add to the pan. Cook for 10 minutes, stirring frequently, over low to medium heat.
- Meanwhile, cut asparagus into half-inch pieces and blanch. Add with the peas to mushrooms; season to taste.
- Pour in cream and reduce over high heat until it is thickened. Add basil leaves and toss. Correct seasoning. Crumble pancetta into little pieces and add.
- Meanwhile, cook farfalle in six quarts boiling salted water until al dente (it will take about 10 to 15 minutes). Drain, place in heated bowl and toss with one tablespoon butter. Add sauce and a little grated cheese and toss. Serve immediately, with more Parmesan passed separately.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 623 milligrams, Sugar 6 grams, TransFat 0 grams
EASY CREAMY CHOPS, ASPARAGUS, AND MUSHROOMS
I threw this together one night with ingredients I had on hand, and I have made it about 5 times since! It is a great combination of flavors, and so, so easy! I serve this with steamed rice.
Provided by Manda
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In medium bowl, combine soup, milk, Worcestershire, pepper, garlic powder, and cheddar.
- Place enough soup mixture in baking pan to cover bottom (I use square 9x9-inch pan).
- Place pork chops in baking pan, and add onions, asparagus and mushrooms.
- Pour remaining soup mixture over top.
- Bake, uncovered, for 45 minutes, stirring occasionally (I flip the chops over about halfway through cooking).
- If top becomes too brown, cover with aluminum foil.
SLOW COOKER PORK CHOPS RECIPE
Only 5 ingredients needed to make these Easy Slow Cooker Pork Chops. These pork chops always turn out tender and never dry. Works with both boneless and bone-in pork chops.
Provided by Elyse Ellis
Categories Main Course
Time 4h10m
Number Of Ingredients 6
Steps:
- Combine soup, dressing mix, garlic, and broth.
- Sprinkle chops with pepper. Do not salt them.
- Place chops in slow cooker and pour soup mixture over top.
- Cover and cook on high for 3-4 hours or low for 6 hours.
Nutrition Facts : Calories 301 kcal, Carbohydrate 10 g, Protein 31 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 96 mg, Sodium 1239 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY ORZO WITH MUSHROOMS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
- Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
- Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
- Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.
Nutrition Facts : Calories 710, Fat 28 grams, SaturatedFat 11 grams, Cholesterol 48 milligrams, Sodium 984 milligrams, Carbohydrate 85 grams, Fiber 5 grams, Protein 31 grams, Sugar 15 grams
SMOTHERED PORK CHOPS WITH MUSHROOMS
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Provided by Ruth Cousineau
Categories Mushroom Braise Quick & Easy Father's Day Dinner Rosemary Pork Chop Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
- Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.
CIDER-BRAISED PORK WITH CREAM AND MUSHROOMS
This recipe was served to me at The Aspall Cyder House in Suffolk, near where I live, about 30 years ago. They gave me this recipe and I'm still making it! For a special occasion, ½ oz (10 g) of dried porcini mushrooms (soaked and roughly chopped) along with the fresh will be a lovely addition.
Categories Easy Entertaining Mushrooms Pork recipes What should you be cooking in September?
Yield Serves 4
Number Of Ingredients 11
Steps:
- Begin by seasoning the pork chops with salt and pepper, then heat the butter and oil in the frying pan till foaming and sizzling, and brown the chops for a couple of minutes on both sides so they are a nice golden colour. Then, using a draining spoon, remove them to a plate and keep on one side. Now add the onion, garlic and mushrooms to the juices left in the pan and cook these together for about 5 minutes, then move them over to one side of the pan and return the chops. Sprinkle them with the herbs, then spoon the mushroom and onion mixture over the top. You can also watch how to prepare onions and garlic in our Cookery School Videos on this page. Pour in the cider, then turn the heat down to the lowest possible simmer. Cover and simmer gently for 20 minutes. After that, remove the chops, mushrooms and onions to a plate and keep warm in a low oven. Then turn the heat up under the pan and simmer the sauce briskly (with the lid off) for 8 minutes. Now stir in the cream, let it bubble and reduce very slightly, and taste to check the seasoning. Then serve the chops with the sauce poured over.
MUSHROOM AND ASPARAGUS RISOTTO RECIPE
Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture.
Provided by J. Kenji López-Alt
Categories Mains
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Place the chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer rehydrated mushrooms to a cutting board and roughly chop.
- Add rice to chicken stock and stir with a wooden spoon to release starch. Strain through a fine-mesh strainer set over a 2-quart liquid cup measure or large bowl. Allow to drain well, shaking rice of excess liquid.
- Heat oil and butter in a heavy 12-inch sauté pan over medium-high heat swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.
- Add onion, garlic, and chopped rehydrated mushrooms (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) Stir in soy sauce and miso paste until evenly incorporated.
- Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
- Give reserved stock a good stir and pour all but 1 cup over rice. Add a large pinch of salt, increase heat to high, and bring to a simmer. Stir rice once, making sure no stray grains are clinging to the side of the pan above the liquid. Cover and reduce heat to lowest possible setting.
- Cook rice for 10 minutes undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 5 minutes longer.
Nutrition Facts : Calories 344 kcal, Carbohydrate 30 g, Cholesterol 24 mg, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, Sodium 943 mg, Sugar 5 g, Fat 19 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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