Mushroom Ramekins Pieczarki W Muszelkach Food
MUSHROOM RAMEKINS (PIECZARKI W MUSZELKACH)
Based on a recipe from Marja Ochorowicz-Monatowa's cookbook, Polish Cookery. My husband loves this dish and I make it for him on holidays and for his birthday, making it a frequent flyer in our household. A chef friend of ours, Lorin, says to bake it 5 to 15 minutes.
Provided by mersaydees
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to °400°F.
- Sprinkle mushroom slices with lemon juice in medium sauté pan. Add onion and a little butter and simmer, tightly covered, until transparent. Season with salt and pepper, dust with flour, add grated Parmesan, cream, and egg yolks. Mix thoroughly. Butter 4 6-8-ounce ramekins, sprinkle with bread crumbs, and dot with butter.
- Bake 5 minutes.
SAUSAGE AND MUSHROOM RICE RAMEKINS
Make and share this Sausage and Mushroom Rice Ramekins recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown the sausages and saute the mushrooms in a pan in a little oil. Drain off excess oil and add the rice and onions, stir and cook for a few minutes. Stir in the water and season to taste, cover and cook gently for 15-20 minutes until the rice is tender. Place rice mixture into individual buttered ramekins, sprinkle with plenty of grated cheese, add a sliced cherry tomato and brown under the grill. Serve with fingers of chunky toast.
Nutrition Facts : Calories 421, Fat 26.8, SaturatedFat 8.9, Cholesterol 72, Sodium 639.6, Carbohydrate 25.6, Fiber 1, Sugar 1.5, Protein 17.8
TURKEY AND MUSHROOM POTPIES
I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 400°. In a Dutch oven, saute mushrooms and onion in oil until tender. Stir in turkey, peas and carrots, salt and pepper. Combine cornstarch and broth until smooth; gradually stir into pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Stir in sour cream. Transfer to eight greased 8-oz. ramekins., In a large bowl, combine flour, sugar, baking powder, thyme, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk and oil; stir into dry ingredients just until moistened. Drop by heaping teaspoonfuls over filling., Bake, uncovered, until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 701mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
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