MUSHROOM SAUCE
Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.
Provided by Jimmi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
- Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
- In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.
Nutrition Facts : Calories 167 calories, Carbohydrate 4.1 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 9.3 g, Sodium 499.8 mg, Sugar 0.9 g
PULLED MUSHROOM TACOS WITH SALSA GUILLE
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Provided by Andrea Aliseda
Categories Dinner Taco Mushroom Garlic Lime Paprika Tortillas Onion Avocado Radish Cilantro Vegetarian Vegan Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Mushrooms:
- Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn't be uniform; the thinner strips will get crispier while the thicker ones will remain more meaty.)
- Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high.
- Working in batches, fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6-8 minutes. (Reduce heat if mushrooms are crisping too quickly.) Using a slotted spoon, transfer mushrooms to a wire rack or paper-towel-lined baking sheet and let drain.
- Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed.
- Tacos:
- Heat a comal or large skillet over medium. Working in batches, toast tortillas until they begin to inflate, about 2 minutes then turn over and cook on other side until lightly charred in spots, about 2 minutes. Wrap tortillas in a kitchen towel to keep warm until ready to serve.
- To assemble tacos, spoon mushroom filling down center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.
SPICY SALSA
This salsa is a spicy fresh addition to any Mexican meal and it's great on breakfast burritos. If you'd like to decrease the heat of the jalapenos, remove the seeds and membranes from the peppers before dicing them.
Provided by Pam Garrison
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 4.3 mg, Sugar 1.2 g
MUSHROOM SALSA CHILI
Green, sweet red and yellow peppers give this hearty chili a splash of color. I often fix it for my grandsons. Because they don't like spicy chili, I use mild salsa, but try it with a hotter variety if you prefer. -Richard Rundels, Waverly, Ohio
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker., Stir in beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings. Cook, covered, on low 8-10 hours or until flavors are blended. Add toppings of your choice.
Nutrition Facts :
FRESH SALSA I
This all purpose salsa is great on tortilla chips, tacos and other Mexican-style favorites. Roasted jalapeno chile peppers give the salsa an excellent flavor.
Provided by Kaylene Dow
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 35m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
- Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 6.4 calories, Carbohydrate 1.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 73.6 mg, Sugar 0.8 g
MUSHROOM SALSA
I know this sounds weird, salsa and mushrooms--TOGETHER--I promise it is so refreshing and it will tantalize your taste buds!
Provided by cervantesbrandi
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients; cover and allow to chill in the refrigerator at least 20 minutes before serving.
- Serve with tortilla chips and your favorite salsa.
Nutrition Facts : Calories 28.7, Fat 0.4, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 5.2, Fiber 1.3, Sugar 2.3, Protein 3
SMOKED MUSHROOM SALSA
Steps:
- Put soaked wood chips in the bottom of a smoker and set up the grill. Begin to heat.
- In a large bowl, toss the mushrooms with a little olive oil, and season with salt and pepper. When the smoker is hot, add the mushrooms and cover. Smoke the mushrooms for 20 minutes, until the mushrooms have softened. When cooked through, dice the mushrooms, and place into a bowl. Add the remaining ingredients, and toss to combine. Adjust the seasonings if necessary.
- Serving suggestions: on a tostada sprinkled with cotija cheese or grilled with beef on skewers.
GRILLED PEPPERY WILD MUSHROOM SALSA
Categories Condiment/Spread Mushroom Marinate Cocktail Party Backyard BBQ Arugula Hot Pepper Summer Grill Grill/Barbecue Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in medium bowl. Let stand 4 hours or overnight.
- Prepare barbeque (medium heat). Brush shiitake and oyster mushrooms on all sides with oil mixture. Reserve remaining oil mixture. Grill mushrooms until tender, turning occasionally, about 5 minutes. Cool. Coarsely chop mushrooms. Add grilled mushrooms, arugula, enoki mushrooms and red pepper to remaining oil mixture. Toss to combine. Season with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
OPEN-FACE MUSHROOM SANDWICHES WITH PECORINO SALSA VERDE
There's something really satisfying that comes with making a meal over a live fire, no matter what's on the grate. Grilling king trumpet mushrooms turns them deeply savory and tender with a meaty bite. But if you can't find them, crimini mushrooms will also work just fine. The only condiment the grilled mushrooms need is Pecorino salsa verde, a tasty remix of a sauce I learned during my time as sous-chef at San Francisco mainstay Zuni Café. Pecorino Romano has an assertive flavor on its own, but tempered by herbs and olive oil it's the perfect accompaniment to grilled vegetables. This sandwich works great as a salad too: Just tear the grilled bread into smaller chunks, slice the grilled mushrooms in half, and toss in a bowl before serving.
Provided by Christian Reynoso
Categories Mushroom Shallot Vinegar Pepper Herb Vegetable Vegetarian Grill/Barbecue
Yield Makes 6
Number Of Ingredients 13
Steps:
- Special equipment
- Six-eight 10" metal skewers or bamboo skewers, soaked (optional)
- Pecorino salsa verde
- Toss shallots, vinegar, red pepper flakes, and black pepper in a small bowl to combine; lightly season with salt (the Pecorino will add some saltiness, so bear that in mind). Let sit 3 minutes.
- Meanwhile, very thinly slice Pecorino into tiles with a knife (irregular pieces are okay).
- Add Pecorino, herbs, and oil to pickled shallots and toss gently to combine. Taste and season with more salt if needed; set aside.
- Mushrooms and assembly
- Prepare a grill for medium-high heat; clean grate. Working one at a time, set mushrooms on their sides and slice lengthwise ¼" thick to make 3-4 planks per mushroom, depending their size. If your mushrooms are particularly small or you are using crimini, slice ½" thick and thread onto skewers to keep them from falling through grate.
- Using some of the oil, brush cut sides of mushrooms and transfer to a large bowl or arrange on a rimmed baking sheet if skewered. Lightly brush both sides of each slice of bread with remaining oil and transfer to a platter.
- Press each slice of bread down across grate for even contact and grill until browned with some lightly charred spots, about 2 minutes per side. The goal is a crunchy exterior with a still chewy center. Transfer bread back to platter.
- Brush grate to clean. If using a gas grill, turn heat down to medium. A charcoal grill should be at the tail end of medium-high and headed toward medium at this point, but wait a few minutes if needed. Grill mushrooms, turning halfway through and moving around as needed to avoid flare-ups, until golden all over with lightly charred edges, 6-8 minutes for small pieces and 8-10 minutes for large ones. Return to bowl (slide off of skewers if needed). Add Pecorino salsa verde and toss to combine. Spoon mushroom mixture over grilled bread.
MUSHROOM SALSA CHILI
Another from Taste of Home magazine. Quick and easy to assemble, and the best part is leaving it to slow cook for 8+ hours on low. My husband and I leave out the mushroom part and sometimes use a variation of sausage (whatever I have on hand), or I leave the sausage out completely and double the ground beef. My husband used to claim that his dad's chili was the best hands down, but now he'll only have me make this recipe.
Provided by Hamlin
Categories Potluck
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker.
- Stir in the beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings. Cover and cook on low for 8 hours or until flavors are blended.
Nutrition Facts : Calories 427.6, Fat 18.6, SaturatedFat 6.8, Cholesterol 90.1, Sodium 1297.1, Carbohydrate 32, Fiber 8.6, Sugar 9.8, Protein 34.8
GREEN CHILE MUSHROOM SALSA BUTTER
Provided by Reed Hearon
Categories Condiment/Spread Food Processor Herb Mushroom Roast Hot Pepper
Yield Makes about 1 cup
Number Of Ingredients 14
Steps:
- In a food processor blend together salsa butter, and salt until combined well. (Salsa butter may be made 3 days ahead and covered, chilled.)
- To make the salsa:
- Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast poblanos, tomatoes, and garlic, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
- While vegetables are roasting, if using dried morels, in a small bowl soak in hot water until soft, about 15 minutes. Remove morels from soaking liquid and halve. Strain soaking liquid through a sieve lined with paper towels into another small bowl, reserving soaking liquid. If using fresh morels, wash well, pat dry, trim, and halve.
- In a small heavy skillet heat oil over moderately high heat until hot but not smoking and sauté dried or fresh morels, stirring, until browned lightly, about 1 minute. If using dried morels, add reserved soaking liquid and boil until liquid is evaporated. Sauté dried or fresh morels, stirring until browned, about 3 minutes more.
- Wearing rubber gloves, stem and seed chiles. Discard tomato stems and garlic stems.
- In a food processor pulse chiles, tomatoes, garlic, morels, and epazote until chopped coarse (do not purée). In a bowl stir together chile mixture, water, and salt. (Salsa may be made 3 days ahead and chilled, covered. Bring salsa to room temperature before using.) Makes about 1 1/2 cups.
FRESH RESTAURANT-STYLE SALSA
This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!
Provided by NicoleMcmom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 24
Number Of Ingredients 10
Steps:
- Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.
Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g
MUSHROOM SAUCE - SALSA DI FUNGHI
From: Maryanne Esposito - Ciao Italia------------ Mushrooms Sauce for pasta is a nice alternative to tomato sauce, and goes especially well with whole wheat fettucine. This is a rich dish, so a little goes a long way. This sauce makes enough for 1 lb. of pasta. For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large saute pan, and cook the garlic until it is soft.
- Stir in the mushrooms, and cook until they begin to give off their liquid. Transfer the mushrooms to a bowl, and set aside.
- Brown the pork sausage in the same pan, breaking it up with a fork.
- Season with salt and pepper.
- If the sausage seems dry, add a little butter to the pan while it is cooking.
- Return the mushrooms to the pan, and mix ingredients well.
- Cover the pan and keep warm.
- Cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture.
- Stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot.
- Serve immediately.
Nutrition Facts : Calories 1184.2, Fat 64.7, SaturatedFat 33.7, Cholesterol 197.9, Sodium 864.1, Carbohydrate 117.1, Sugar 0.1, Protein 43
FRESH TOMATO SALSA RESTAURANT-STYLE
My family loves the salsa from Carlos O'Kelly's. This is as close as I can come and it is delicious! You can add anything to this salsa, we've added different peppers or more garlic. It's always good.
Provided by MamaMia2008
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Mix tomatoes, scallions, garlic, and jalapeno pepper together in a bowl. Drizzle lime juice over mixture and add cilantro, onion salt, and salt; mix well.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 9.6 g, Fat 0.4 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5.3 g
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- Use a small food processor or finely dice the carrots, cilantro, and jalapeno. If you don't have a food processor this part can be done by hand. You just want to make sure you don't have any big chunks. Add the diced ingredients to the mushroom mixture and stir to combine.
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