HAM AND MUSHROOM FRENCH ROLLED OMELET
Provided by Anne Burrell
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 8
Steps:
- Whisk the eggs together with a splash of cool water in a medium bowl until light and fluffy. Season with a pinch of salt. Set aside.
- Add olive oil to lightly coat a medium nonstick pan over medium-high heat. Add the ham and cook until it begins to brown on all sides, about 4 minutes. Remove the ham from the pan and set aside. Add the mushrooms to the pan in an even layer; season with a pinch of salt. Cook until they begin to brown and wilt slightly, 2 to 3 minutes on each side. Remove the mushrooms from the pan. Wipe the pan down with a paper towel. Return the pan to medium heat and add olive oil to coat. Add the eggs and cook until just set, frequently moving the edges from the pan with a rubber spatula. Sprinkle with some of the fontina and Gruyere, then add the ham and mushrooms and another layer of the cheeses. Roll the omelet to the opposite side of the pan, tilting as you go and roll onto a plate. Garnish with chives. Serve!
MUSHROOM BOURGUIGNON
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a good brand. If you're a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
- Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
- Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
FRENCH ONION SOUP STUFFED MUSHROOMS
Provided by Food Network Kitchen
Categories appetizer
Yield 24 stuffed mushrooms
Number Of Ingredients 0
Steps:
- Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
- Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
- Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.
FRENCH MUSHROOM SOUP
This recipe is adapted from Martha's first book, Entertaining.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Stir in flour and cook over low heat for 4 minutes without browning. Add the stock, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.
- In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened, and then add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.
- Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. While whisking, slowly add a cupful of the hot soup into the cream mixture and add back to the soup and heat to just below a simmer (if the soup simmers, the yolks will curdle). Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.
FRENCH HERB-MARINATED MUSHROOMS
Marinated mushrooms are great appetizers. Or, you can add them to salads, meats, and pasta dishes. Wonderful! This French version features the bright sunny flavors of Southwest France with a fruity olive oil, champagne vinegar, lemon, sea salt, fresh thyme and herbes de Provence. Store in a tightly sealed glass container in the refrigerator for up to 2 weeks; serve chilled, warm, or at room temperature. Makes 1 pint.
Provided by BecR2400
Categories Vegetable
Time 25m
Yield 1 pint
Number Of Ingredients 13
Steps:
- Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are just soft, about 6-8 minutes.
- Remove from heat and stir in the vinegar (or white wine), lemon juice and zest, garlic, herbes de Provence, thyme, and bay leaves. Pour over the remaining olive oil and season with sugar, salt and pepper.
- Transfer to a medium bowl and allow to cool at room temperature; then sprinkle with fresh snipped parsley and toss gently to combine. Cover and chill for at least one hour. -Or- pack mixture into a glass container, seal, and store in the refrigerator for up to 2 weeks. Serve chilled, warm, or at room temperature. Makes 1 pint.
Nutrition Facts : Calories 1087, Fat 109.7, SaturatedFat 15.2, Sodium 2355.7, Carbohydrate 23.2, Fiber 5.3, Sugar 14.2, Protein 14.7
FRENCH-STYLE MUSHROOM STEW
Mushrooms simmered with onions, wine, and carrots make for a rich, French-style stew. Serve with egg noodles, polenta, or mashed potatoes.
Provided by Scott Horten
Categories 100+ Everyday Cooking Recipes Vegan Main Dishes
Time 1h40m
Yield 5
Number Of Ingredients 18
Steps:
- Combine all four mushroom types in a large bowl with onions; toss gently to mix.
- Heat 2 tablespoons oil in a very large pot over medium-high heat. Cover the bottom of the pot with one layer of the mushroom-onion mixture. Cook, without moving them around too much, until they begin to brown and caramelize on one side, 3 to 5 minutes. Stir and cook another 3 to 5 minutes to brown the other side. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot, and repeat with another batch. Continue until all mushrooms and onions are cooked.
- Season mushroom-onion mixture with salt and pepper.
- Reduce heat to medium-low and 1 tablespoon oil to the pot. Add leek and carrots and saute until leeks turn a light golden color and start to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in tomato paste; cook for 1 minute. Add flour; cook and stir for 1 more minute.
- Add wine, vegetable broth, tamari, cayenne, thyme, and bay leaves, and scrape up the brown bits at the bottom of the pot with a wooden spoon. Carefully add the mushroom-onion mixture. Bring to a simmer.
- Reduce heat to low and simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 34.4 g, Fat 17.4 g, Fiber 8.8 g, Protein 11 g, SaturatedFat 2.5 g, Sodium 435 mg, Sugar 9.3 g
More about "french style mushrooms food"
CLASSIC FRENCH MUSHROOM DUXELLES - A FOODCENTRIC LIFE
From afoodcentriclife.com
3.6/5 (10)Total Time 30 minsCategory AppetizerCalories 70 per serving
- Briefly rinse or brush any dirt off of mushrooms, then quarter them. Toss mushrooms into a food processor and chop finely by pulsing. You can also chop them finely by hand with a chef’s knife.
- Melt butter in a saute or fry pan over medium low heat. Add shallot and cook a minute or two until soft. Add garlic and cook one minute longer. Add mushrooms and cook until most of the moisture has released and mushrooms are almost dry. Stir in sherry (if using) and cook until liquid is about gone.
- Add herbs, salt, pepper and sour cream or creme fraiche and stir until combined. Cool and refrigerate for 4-5 days or use immediately as an appetizer spread.
MUSHROOMS BORDELAISE SIDE DISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.2/5 (28)Total Time 30 minsCategory Side DishCalories 146 per serving
RECIPE FOR THE PERFECT FRENCH SAUTéED MUSHROOMS
From parisperfect.com
Estimated Reading Time 5 mins
FRENCH MUSHROOM QUICHE - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
FRENCH ESCARGOT-STUFFED MUSHROOMS RECIPE - THE SPRUCE …
From thespruceeats.com
MUSHROOM AND POTATO GRATIN (FRENCH RECIPE) - SNIPPETS …
From snippetsofparis.com
GARLIC STUFFED MUSHROOMS (CHAMPIGNONS FARCIS AU BEURRE …
From monpetitfour.com
4.4/5 (14)Total Time 30 minsCategory AppetizerPublished Jan 4, 2020
FRENCH-STYLE MUSHROOMS - RECIPE | BONAPETI.COM
From bonapeti.com
FRENCH RECIPES WITH MUSHROOMS - 88 RECIPES | BONAPETI.COM
From bonapeti.com
CHICKEN IN CREAMY MUSHROOM SAUCE (POULET à LA FORESTIèRE)
From pardonyourfrench.com
FRENCH-STYLE BAKED MUSHROOMS - INTERNATIONAL BUDDHIST SOCIETY
From buddhisttemple.ca
MUSHROOM CHICKEN - A FRENCH CLASSIC | GIANGI'S KITCHEN
From giangiskitchen.com
SOUPE AUX CHAMPIGNONS | A FRENCH MUSHROOM SOUP
From fusioncraftiness.com
RECIPETIN EATS’ MUSHROOM RAGU PITHIVIER, VEGETARIAN PIE RECIPES, …
From smh.com.au
FRENCH ONION SAUTéED MUSHROOMS IN 10 MINUTES! - EASY DINNER …
From easydinnerideas.com
SAUTEED MUSHROOMS – FRENCH WOMEN DON'T GET FAT
From frenchwomendontgetfat.com
FRENCH ONION STUFFED MUSHROOMS | MRFOOD.COM
From mrfood.com
MUSHROOM BOURGUIGNON | COOKTORIA
From cooktoria.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love