LONGHORN STEAKHOUSE MUSHROOM BISQUE
Mushroom bisque soup with truffle oil is so rich and flavorful. It's prfect for those who love mushrooms.
Provided by Stephanie Manley
Categories Soup
Time 30m
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in a medium-sized skillet over medium heat.
- Add sliced mushrooms and chopped onion.
- Sprinkle salt on the mushrooms and onions.
- Sauté until the onions have become transparent and the mushrooms have released their water.
- Add chopped garlic and sauté for 1 to 2 minutes.
- Transfer the mushrooms and onions to a medium-sized saucepan over medium heat.
- Add chicken broth and heat through.
- Use either a stick blender or food processor to process the soup until the mushrooms are chopped very fine.
- Add heavy cream and heat until the soup is warm.
- Add truffle oil just before serving.
- You may want to drizzle sour cream on the soup just before serving.
Nutrition Facts : Calories 206 kcal, Carbohydrate 4 g, Protein 3 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 64 mg, Sodium 269 mg, Sugar 1 g, ServingSize 1 serving
WHITE CHEDDAR STUFFED MUSHROOMS
White Cheddar Stuffed Mushrooms are an easy make-ahead appetizer idea! They taste just like the Longhorn restaurant with a golden Parmesan crusted topping and flavorful white sauce.
Provided by Stephanie
Categories Appetizer
Time 40m
Number Of Ingredients 14
Steps:
- Grate the White Cheddar cheese and set it aside to let it come to room temperature. Toss in 1 Tablespoon of flour to help it melt smoothly into the white sauce.
- Combine the half and half, white wine, Worcestershire sauce, dry mustard, pepper, and mayo or sour cream.
- Set aside until you put the mushrooms in the oven.
- Heat the mixture in a double boiler over simmering water for 20 minutes. (You can create a makeshift one at home by setting a metal or glass bowl over a small saucepan.)
- Gradually sprinkle in the grated cheddar and stir until well combined. Remove from heat.
- For Serving: You can spread the sauce onto a serving plate and add the mushrooms on top, (Longhorn Style), or you can lightly drizzle the sauce over the mushrooms prior to serving. You can also pour the sauce into ramekins and offer it as a dipping option with the mushrooms. Just include forks if you choose this option.
- Preheat the oven to 375 degrees F.
- Wipe the mushrooms with a damp paper towel to remove any dirt.
- Use a paring knife to trace around the stem, then gently pull it out. (Dice and freeze the stems for homemade stock!)
- Stuff each mushroom with the herb pub cheese until it's almost to the top.
- Combine the grated Parmesan, roughly chopped Provolone, and half and half. Microwave for 25 seconds, then stir in the panko. Let it cool.
- The cheese mixture will harden but this makes it easier to top the mushrooms with it. Use your hands to evenly top each mushroom with the mixture.
- Pro Tip: Be careful not to over-stuff them. The filling can bubble up slightly as it bakes and you don't want the filling to overflow onto the baking sheet.
- Place the mushrooms on a foil or parchment paper lined baking sheet.
- Bake for 15 minutes or so, until the tops are golden and the bottoms are still firm enough to hold their shape. Halfway through, the mushrooms in the middle of the pan may need to be rotated with ones on the outside for even browning.
- Let the mushrooms sit for 5 minutes prior to serving. This allows them to firm up but also to cool slightly as they get very hot on the inside.
Nutrition Facts : Calories 121 kcal, Carbohydrate 3 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 201 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSPIRED STEAKHOUSE MUSHROOMS
These were born out of a search for a recipe to duplicate the beloved mushrooms from the Longhorn Steakhouse. They are inspired because this is a combination of aspects from NurseDi's recipe 28766 and TheDancingCook's recipe 36869 (thanks to both of you!), along with my own tweaking. In addition to loving the mushrooms prepared this way, I also love the wonderful cooking liquid that is left over -- I keep it in the fridge for use in other dishes (such as soups and pot roasts) once the mushrooms are gone. Recipe is easily multiplied for more servings, and leftovers reheat well.
Provided by Muffin Goddess
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a 2-quart saucepan.
- Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic.
- Add rest of ingredients to pan and simmer uncovered for at least 20 minutes (longer simmering just means more tender and flavorful mushrooms, so I usually let these go for 30-45 minutes while I prep the rest of dinner.
Nutrition Facts : Calories 160.5, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 598.2, Carbohydrate 7.2, Fiber 1.6, Sugar 3.5, Protein 5.4
STEAKHOUSE MUSHROOMS
I got this recipe from a friend back when we were in nursing school. Whenever my husband is cooking meat on the grill, you can bet I'll be in the kitchen preparing these mushrooms. -Kenda Burgett, Rattan, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Stir in seasonings and, if desired, browning sauce. Reduce heat to medium; cook, covered, for 3-5 minutes to allow flavors to blend.
Nutrition Facts : Calories 131 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 276mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
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