MARINATED MUSHROOMS & ARTICHOKES
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
BRIE & MUSHROOMS EN CROUTE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
- Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
- In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
- Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
- Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.
MUSHROOMS EN CROUTE
Make and share this Mushrooms En Croute recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 50m
Yield 48 croutes
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- Brush both sides of the bread with the melted butter.
- Cut each slice in half vertically, then each half into 3 horizontally.
- Bake on a baking sheet for 5-10 minutes, till golden and crisp.
- Heat the oil in a large frying pan, add the garlic and onion and cook, stirring, over low heat until the onion is soft.
- Add the mushrooms and cook over medium heat for 5 minutes.
- Season with salt and pepper.
- Pour sherry into pan.
- Blend the sour cream and cornflour together and add to the mushrooms, stir until mixture boils and thickens.
- Remove from heat and stir in the herbs.
- Allow to cool.
- Spread the mushroom mixture onto each croute (bread) and sprinkle with the parmesan.
- Place on a baking tray and bake for 5 minutes, or until heated through.
- Serve sprinkled with fresh herbs if desired.
Nutrition Facts : Calories 33.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 4.8, Sodium 43.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 0.8
MUSHROOMS AND ARTICHOKES EN CROUTE
My friend Bethan, from Wales, who is a vegetarian sent this recipe to me. I just love mushrooms and artichoke hearts.
Provided by Chef Joey Z.
Categories Savory Pies
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Allow the puff pastry to thaw for at least 40 minutes at room temperature. I used Sara Lee Puff Pastry, its Parve. :-).
- Preheat your oven to 400'F.
- Slice the mushrooms and quarter the artichoke hearts. Saute gently in margarine until soft.
- Add artichoke hearts and wine.
- Saute gently for a few minutes. Add the flour, salt and pepper, stir to combine. Add the soy sour cream and snipped chives.
- Cook until thickened. Set aside to cool.
- On a lightly floured surface roll out one sheet of puff pastry. The box should have two sheets in it.
- Make a rectangle about 13x16". Trim the uneven edges. Keep the trimmings for decoration.
- I put parchment on the baking sheet so it wouldn't burn. Lay the puff pastry on the baking sheet and prick it all over.
- Bake for about 15 minutes. Keep an eye on it, it browns fast.
- Remove from the oven and set on a rack to cool.
- Prepare the second sheet of puff pastry. Roll it out a bit bigger then the other one and brush the edges with the soy creamer.
- Dump the mushroom artichoke filling onto the already baked pastry.
- At this point you can mound it to look like a loaf. Place the second sheet of puff pastry over it and tuck in the edges.
- Roll out the left over pastry you saved for decoration and make long pieces. Create a lattice pattern over the pastry and brush with the remaining soy creamer.
- Make two small holes in the pastry for a steam vent.
- Bake at 400'F for about 40 minutes. Once again keep an eye on it. My oven cooks hot, so I took it out sooner.
- Bon Appetit!
Nutrition Facts : Calories 757.7, Fat 47.3, SaturatedFat 11.9, Sodium 640.1, Carbohydrate 71.6, Fiber 8.1, Sugar 3.3, Protein 15.3
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
ARTICHOKE & WILD MUSHROOM PIE
This rustic savoury pie shows just how modern vegetarian dishes can excite and thrill all appetites
Provided by Lesley Waters
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside. Heat the remaining oil in the same pan (there's no need to clean it) over a high-ish heat. Add the mushrooms, then stir-fry for 2-3 mins until soft, throw in the garlic and thyme and continue to cook for a minute. Remove from the heat, season well and allow to cool.
- On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
- Pile the onions and artichokes into the middle of the pastry and spread them out evenly, leaving a 10cm border around the edge, then pile the mushrooms on top.
- Bring the edges of the pastry up over the filling. Brush the exposed pastry edge with the egg glaze. Bake for 20-25 mins until the pastry is crisp and golden brown. Sprinkle with parsley and serve immediately with the sour cream and relish.
Nutrition Facts : Calories 560 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 1.55 milligram of sodium
CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)
From A Taste of Switzerland. If you love wild mushrooms, try this! Good country bread, topped with sauted creamy mushrooms and melted cheese. Serve with a green salad and glass of wine for a light meal.
Provided by IngridH
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
- Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
- Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
- Place the toasts under the broiler, just until the top starts to brown. Serve immediately.
PENNE WITH ARTICHOKES AND MUSHROOMS
Provided by Molly O'Neill
Categories dinner, easy, quick, pastas, appetizer, main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 7
Steps:
- Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
- Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 7 grams, Carbohydrate 117 grams, Fat 9 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 10 grams
ARTICHOKE AND MUSHROOM LASAGNA
Categories Milk/Cream Cheese Mushroom Pasta Bake Christmas Vegetarian Back to School Dinner Mozzarella Parmesan Artichoke Fall Spring Winter Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For filling:
- Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.
- For béchamel sauce:
- Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.
- Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.
- Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
- Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.
ARTICHOKE, MUSHROOM AND POTATO RAGOûT
This robust Provençal ragout is more of a cool weather recipe than Tuesday's ragout with peppers and tomatoes.
Provided by Martha Rose Shulman
Categories main course
Time 1h30m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
- Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
- Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
- Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
- Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 5 grams, Fiber 20 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 5 grams
More about "mushrooms and artichokes en croute food"
MUSHROOMS EN CROUTE VEGETARIAN RECIPE
From easyveggieideas.com
料理 French対象人数 4
- Preheat the oven to 220C/Fan 200C/Gas 7. Unroll the pastry on a lightly floured surface, then use a rolling pin, lightly roll the pastry so that is measures 38x 32cm and cut into four pieces. Place a mushroom in the centre of each pastry rectangle.
- Top the mushrooms with the pesto sauce, tomatoes and mozzarella cheese. Season. Brush the edges with milk. Now bring the corners of the pastry up and over the topping and press to seal together.
- Bake for 20 mins or until the pastry is golden. Serve hot with your selection of steamed vegetables, side dishes and a generous slug of veggie gravy.
ARTICHOKE AND MUSHROOM PASTA RECIPE | EPICURIOUS
From epicurious.com
CLASSIC STUFFED MUSHROOMS WITH ARTICHOKES ...
From gritsandpinecones.com
CREAMY MUSHROOM & ARTICHOKE PASTA — A FOR APPETITE
From aforappetite.com
SPANISH STUFFED MUSHROOMS WITH CHORIZO AND MANCHEGO
From palatablepastime.com
ARTICHOKE, MUSHROOM AND ONION SAUTE | NUTRITIOUS EATS
From nutritiouseats.com
ONE POT PASTA WITH ARTICHOKES, MUSHROOMS AND CHEESE
From thisishowicook.com
SPINACH ARTICHOKE MUSHROOM RISOTTO RECIPE
From whitneybond.com
RAVINDER BHOGAL'S MUSHROOM RECIPES | FOOD | THE GUARDIAN
From theguardian.com
VEGETARIANS REJOICE: 10 NUT ROAST RECIPES THAT WON’T LET YOU DOWN
From theguardian.com
ARTICHOKE AND MUSHROOM MARSALA PASTA - MAKING THYME FOR ...
From makingthymeforhealth.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
MUSHROOM AND ARTICHOKE SOUP WITH SIMPLE INGREDIENTS FOR ...
From soupchick.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