GIANT MUSHROOM POPOVER RECIPE
Make and share this Giant Mushroom Popover Recipe recipe from Food.com.
Provided by southern chef in lo
Categories Breads
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375'F.
- Melt the butter in a 10" ovenproof skillet. Add the onion and saute over medium heat for 5 minutes.
- Stir in the mushrooms, garlic and salt, and saute for another 5 minutes. Add the sherry and cook, uncovered for 10 minutes longer.
- Meanwhile, place the eggs, milk and flour in a blender, and whip them into a smooth batter. Pour this over the mushroom mixture in the skillet, and transfer the pan to the center of the oven.
- Bake for 25-30 minutes, or until set. Cut into wedges and serve hot or warm.
- Serve popover with a green salad or some fresh fruit for a refreshingly uncomplicated meal.
Nutrition Facts : Calories 403.5, Fat 12.6, SaturatedFat 6, Cholesterol 233.1, Sodium 728.1, Carbohydrate 48.3, Fiber 3.1, Sugar 4.8, Protein 16.6
MUSHROOM CASSEROLE
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes
MUSHROOM CASSEROLE
Make and share this Mushroom Casserole recipe from Food.com.
Provided by karen
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms in 1/4 cup butter for 2-3 minutes.
- Add salt, parsley and flour.
- Cover and cook over low heat for 10 minutes.
- Remove mixture from heat and add lemon juice and sour cream.
- Pour into a caserole dish sprayed with cooking spray.
- Melt 4 tbsp butter and stir into bread crumbs (enough to cover casserole dish).
- Spoon buttered bread crumbs over mushroom mixture.
- At this point, you can cover and refrigerate overnight to be made the next day.
- Before baking, sprinkle top with parmesan cheese.
- Bake for 30 minutes at 350 degrees.
- Sprinkle with paprika (optional) before serving.
BAKED MUSHROOM CASSEROLE
A true mushroom lovers delight! This recipe should definitely go on your "must try" list.....
Provided by Rick B2
Categories Weeknight
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Saute mushrooms and onions in butter until soft.
- Combine remaining ingredients (except Paprika) in a bowl.
- Add the mushrooms and onions (mix well) Pour into a greased 1 1/2 quart casserole dish.
- Garnish top with small amount of Paprika.
- Baked covered in a 350 degree F oven for 30 mins.
- Remove cover and bake for another 30 mins.
Nutrition Facts : Calories 248.9, Fat 20.1, SaturatedFat 11.9, Cholesterol 115.4, Sodium 535.1, Carbohydrate 7.9, Fiber 1.3, Sugar 2.9, Protein 10.9
POPOVERS WITH WILD-MUSHROOM SAUCE
We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, to flavor these light and fluffy rolls.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Whisk together milk, eggs, and melted butter in a medium bowl; set aside. Whisk together flour and salt in a separate medium bowl. Pour milk mixture into flour mixture; whisk until blended. Cover; let batter stand 1 hour.
- Preheat oven to 450 degrees. Put 2 teaspoons oil into each cup of two standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place pans on a rimmed baking sheet. Transfer to oven; heat oil in pans 20 minutes.
- Pour batter into popover cups, filling each two-thirds full. Bake (do not open oven while popovers cook) 15 minutes. Reduce oven temperature to 350 degrees; continue to bake popovers until well browned and crusty, about 20 minutes more. Invert popovers to unmold. Transfer to a bowl lined with a clean kitchen towel; cover to keep warm.
- Meanwhile, heat remaining 8 tablespoons butter in a large skillet over medium heat. Add shallots; cook, stirring occasionally, until fragrant, about 2 minutes. Add mushrooms; cook, stirring occasionally, until golden, about 5 minutes. Add sherry; cook until liquid is reduced by half, about 2 minutes. Raise heat to medium-high; add cream, and bring to a boil, stirring. Reduce heat to low, and simmer 1 minute. Stir in tarragon, and season with salt and pepper.
- To serve, place popovers on plates, and spoon mushroom sauce on top.
POPOVERS WITH WILD MUSHROOM SAUCE
We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, but any wild mushrooms, an assortment, or even cultivated mushrooms will also make a nice sauce. You can prepare the popover batter in advance, and refrigerate it for up to one day. Let it stand at room temperature for 20 minutes before baking. The sauce can also be made one day ahead. Let it cool completely, then refrigerate. Reheat over medium-low heat, adding heavy cream to thin, if necessary. If you have leftovers, keep them in an airtight container for up to one day.
Yield makes 12
Number Of Ingredients 12
Steps:
- Whisk together the milk, eggs, and melted butter in a medium bowl; set aside. Whisk together the flour and salt in a separate medium bowl. Pour the milk mixture into the flour mixture; whisk until blended. Cover; let the batter stand 1 hour.
- Preheat the oven to 450°F. Put 2 teaspoons of the oil into each cup of 2 standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place the pans on a rimmed baking sheet. Transfer to the oven; heat the oil in the pans 20 minutes.
- Pour the batter into the popover cups, filling each two-thirds full. Bake (do not open the oven while popovers cook) 15 minutes. Reduce the oven temperature to 350°F; continue to bake the popovers until well browned and crusty, about 20 minutes more. Invert the popovers to unmold. Transfer to a bowl lined with a clean kitchen towel; cover to keep warm.
- Meanwhile, heat the remaining 8 tablespoons butter in a large skillet over medium heat. Add the shallots; cook, stirring occasionally, until fragrant, about 2 minutes. Add the mushrooms; cook, stirring occasionally, until golden, about 5 minutes. Add the sherry; cook until the liquid is reduced by half, about 2 minutes. Raise heat to medium-high; add the cream, and bring to a boil, stirring. Reduce heat to low, and simmer 1 minute. Stir in the tarragon, and season with salt and pepper.
- To serve, place the popovers on plates, and spoon mushroom sauce on top.
More about "mushroom popover casserole food"
RECIPE: WILD MUSHROOM AND SAGE POPOVERS | WHOLE FOODS MARKET
From wholefoodsmarket.com
서빙 121회 섭취량당 칼로리 100 소요 시간 50분
- Pour boiling water over mushrooms and set aside for 5 minutes to hydrate. Squeeze out excess water from mushrooms, and chop finely. Preheat the oven to 425°F. Lightly coat a 12-cup muffin pan with spray oil.
- Heat oil in a large skillet. Add shallot and garlic and cook over medium heat, stirring frequently, until fragrant, 2 to 3 minutes. Stir in mushrooms and cook 1 to 2 minutes longer. Remove from heat and stir in sage, pepper and salt.
- Whisk together eggs and milk in a medium bowl. Stir in flour just until combined. Fold in mushroom mixture. Divide batter evenly among muffin cups. Sprinkle with cheese. Bake 10 minutes, then lower heat to 350°F and bake until popovers are puffed, golden and crisp, about 10 to 15 minutes longer. (Do not open oven until popovers have been in at least 20 minutes total.) Serve immediately.
RECIPE: MIXED MUSHROOM AND GOAT CHEESE POPOVER BAKE
From thekitchn.com
예상 독서 시간 4분
WILD MUSHROOM POPOVERS – FOOD-A-BE
From foodabe.com
예상 독서 시간 4분
MUSHROOM POPOVERS RECIPE | CDKITCHEN.COM
From cdkitchen.com
MUSHROOM RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
MUSHROOM POPOVER CASSEROLE - SALU SALO RECIPES - PINTEREST
From pinterest.com
20+ MUSHROOM DINNER RECIPES - EATINGWELL
From eatingwell.com
MUSHROOM POPOVER – THE FOODIE GAZETTE
From foodiegazette.com
101 COOKBOOKS MUSHROOM CASSEROLE RECIPE REVIEW | THE KITCHN
From thekitchn.com
EASY MUSHROOM CASSEROLE - THE SOUTHERN …
From thesouthernladycooks.com
CHEESE, HAM, MUSHROOM & TOMATO POPOVERS | EGG …
From jamieoliver.com
PORCINI POPOVERS RECIPE | EPICURIOUS
From epicurious.com
SWISS CHARD AND MUSHROOM POPOVER BAKE | FOOD STUFF
From foodstf.com
MUSHROOM POPOVER CASSEROLE (USING MASCARPONE, MAKE AHEAD)
From pinterest.com
MUSHROOM CASSEROLE RECIPE - BBC FOOD
From bbc.co.uk
AREPAS, CORNELL CHICKEN AND FRESH AND WILD MUSHROOM STEW
From nytimes.com
GLUTEN-FREE FRIDAY: SWISS CHARD AND MUSHROOM POPOVER BAKE
From sheknows.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