Mushrooms With Garlic And Madeira Food

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4 SIMPLE SPANISH TAPAS USING MUSHROOMS



4 Simple SPANISH TAPAS Using Mushrooms image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer

Number Of Ingredients 26

3 tbsp extra virgin olive oil
12 button mushrooms
4 cloves garlic minced
2 tbsp finely chopped fresh parsley
sea salt
black pepper
1 tbsp extra virgin olive oil
12 button mushrooms
5 cloves garlic minced
2 tbsp finely chopped fresh parsley
2 cups shredded Manchego cheese
sea salt
black pepper
3 tbsp extra virgin olive oil
12 button mushrooms
1 clove garlic roughly chopped
handful fresh parsley
sea salt
black pepper
2 tbsp extra virgin olive oil
12 button mushrooms
4 cloves garlic minced
1/2 tsp sweet smoked Spanish paprika
1 tbsp finely chopped fresh parsley
sea salt
black pepper

Steps:

  • Rinse and pat dry 12 button mushrooms, cut a little bit off the stem and slice each mushroom into 1/4 inch thick slices, add 4 cloves minced garlic into a bowl, along with 2 tbsp freshy chopped parsley and 1 tbsp extra virgin olive oil, mix together until well combined, heat a large fry pan with a medium-high heat, after 3 to 4 minutes add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix occasionally, after 3 minutes add in the garlic & parsley mixture and season everything with sea salt & black pepper, mix until well combined and cook for 15 to 20 seconds, transfer to a serving dish and serve at once
  • Add in 5 cloves minced garlic into a mortar, along with 2 tbsp freshly chopped parsley and a pinch of sea salt, using a pestle pound down until you form a paste, then add 1 tbsp extra virgin olive oil and mix together, shred about 2 cups of a mild Manchego cheese and add to the mortar, season with sea salt & black pepper, mix everything together until well combined, pushing down on the mixture to form a paste, rinse and pat dry 12 button mushrooms, remove the stem from each mushroom and using a butter knife, gently make the hole a little bit bigger, stuff each mushroom with the manchego mixture, add the mushrooms to a baking tray lined with parchment paper and into a preheated oven, bake + broil option 250 C - 475 F, after 8 to 9 minutes remove from the oven and transfer the stuffed mushrooms to a serving dish, serve at once
  • Rinse and pat dry 12 button mushrooms, cut off a little bit from the stem, add the mushrooms to a baking tray lined with parchment paper, make sure they´re all in a single layer, drizzle a kiss of extra virgin olive oil over the mushrooms and season them with sea salt & black pepper, add to a preheated oven, bake + broil option 250 C - 475 F, meanwhile add 1 large clove of garlic roughly chopped into a mortar, along with a handful of fresh parsley and a pinch of sea salt, pound down on the mixture until well combined, then add in 2 tbsp extra virgin olive oil and mix together, after 10 minutes remove the mushrooms from the oven, transfer to a large bowl, pour the garlic parsley sauce over the mushrooms and gently mix together until all the mushrooms are coated with the sauce, transfer to a serving dish, serve warm or at room temperature
  • Rinse and pat dry 12 button mushrooms, remove the stem from each mushroom and cut the mushrooms into 1/4 inch thick slices, heat a large fry pan with a medium-high heat, after 3 to 4 minutes add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix occasionally, after 3 minutes add in 4 cloves minced garlic, 1/2 tsp sweet smoked Spanish paprika, 1 tbsp freshly chopped parsley and season with sea salt & black pepper, mix together and cook for 15 to 20 seconds, remove from the heat and transfer to a serving dish, serve at once

SAUTEED MUSHROOMS IN GARLIC



Sauteed Mushrooms in Garlic image

Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.

Provided by AMANDA C

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
2 pounds sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon dried basil
1 cup red wine

Steps:

  • Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
  • Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 10.1 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 34.7 mg, Sugar 4.1 g

MUSHROOM & TARRAGON STRUDELS WITH MADEIRA SAUCE



Mushroom & tarragon strudels with madeira sauce image

The gourmet combination of mushrooms adds variety and texture to these filo parcels

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 14

2 onions , halved and thinly sliced
85g butter
500g pack flat mushrooms , sliced
150g pack shiitake mushroom
250g chestnut mushroom , sliced
4 garlic cloves , crushed
1 tbsp madeira
2 tbsp chopped tarragon , plus extra to serve
50g fresh breadcrumbs
175g tub marinated sundried tomato (from the deli), sliced
125g pack button mushroom
40g pine nuts , plus extra (toasted) to serve
9 large sheets filo pastry (we used Jusrol)
sunflower oil , for brushing

Steps:

  • Fry the onions in 50g of the butter in a large pan. Add the sliced flat and chestnut mushrooms, then soften for 5 mins. Stir in the shiitake mushrooms and garlic, then turn up the heat and cook quite fiercely to drive off as much moisture as possible. Stir in the madeira, tarragon, breadcrumbs and tomatoes, then take the pan off the heat.
  • In a separate pan, cook the button mushrooms and pine nuts in the remaining butter until the nuts are golden. Add to the mushroom and tomato mixture, then cool.
  • Lay a sheet of filo on the work surface and brush with oil. Top with another sheet, brush again, then continue until you have a stack of 4 sheets of pastry. Spread half the filling down the longest length, leaving several cms at each end. Fold the pastry ends up over the filling, roll up like a cigar, then carefully lift onto a baking sheet. Brush with more oil, then tear the last filo sheet into strips, scrunch up and place half on top to decorate. Repeat with the rest of the pastry and filling to make a second strudel, then chill until ready to cook. Can be made 1 day ahead.
  • To serve, bake in a preheated oven at 200C/fan 180C/gas 6 for 30 mins or until golden and heated through. Serve in slices, scattered with extra pine nuts and tarragon, with the madeira sauce.

Nutrition Facts : Calories 461 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.38 milligram of sodium

FILET MIGNON WITH MUSHROOMS AND MADEIRA SAUCE



Filet Mignon with Mushrooms and Madeira Sauce image

Provided by Olivia's Cuisine

Number Of Ingredients 8

4 filet mignon medallions (at room temperature)
1/2 sliced Porcini mushrooms (or your favorite kind of mushrooms)
2 Tbsp butter + 1 Tbsp butter to sauté mushrooms
2 Tbsp flour
1 cup beef broth
2 cups Madeira wine
Salt and pepper to taste
Olive oil

Steps:

  • Season the Filet Mignon medallions with salt and pepper on both sides and rub them with a little olive oil.
  • On a hot skillet, over high heat, sear the meat on all sides. (2 minutes each side) They should be seared on the outside but still rare/medium rare on the inside. (Don't worry, it will finish cooking in the sauce.) Reserve.
  • In that same skillet, add one Tablespoon of butter and sauté the mushrooms. Reserve with the Filet Mignon.
  • Using the same skillet again, add the 2 Tbsp of butter and, once it melts, add the flour and whisk it with the butter, making a roux. Cook the flour for a minute and add the beef broth and the Madeira wine. Whisk everything together until the sauce thickens. Season with salt and pepper and add back the Filet Mignon and the mushrooms.
  • Let the filet mignon cook in the sauce, turning them periodically, for a few minutes.
  • Plate the medallions with the mushrooms and the sauce on top.
  • Serve hot!

FILET MIGNON WITH MUSHROOMS AND CREAMY MADEIRA SAUCE



Filet Mignon With Mushrooms and Creamy Madeira Sauce image

This is a wonderful steak recipe. You can omit the cayenne if desired, my family loves spicy so I add it in.

Provided by Kittencalrecipezazz

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

5 tablespoons butter, divided
2 tablespoons oil, divided
1 lb white button mushrooms, thinly sliced (can use less)
1/2 cup minced shallot, divided (about 3 shallots)
1 tablespoon minced fresh garlic (or to taste)
1 tablespoon chopped fresh thyme (or use 1 teaspoon dryed)
4 (5 ounce) filet mignon steaks (about 3/4-inch thick)
1/2 cup madeira wine
1 1/2 cups beef broth
1/2 cup whipping cream
1 pinch cayenne pepper (optional)
salt and pepper

Steps:

  • In a large skillet melt 3 tablespoons butter with 1 tablespoon oil.
  • Add in the sliced fresh mushrooms and saute until they release their liquid and are tender (about 10-12 minutes).
  • Add in 1/4 cup shallots and garlic; saute for about 3 minutes.
  • Stir in fresh thyme and season with salt and pepper; transfer to a bowl.
  • Add in another 2 tablespoons butter with 1 tablespoon oil to the same skillet over medium-high heat.
  • Season the steaks with salt and pepper, then add to skillet and cook until desired doneness (about 3 minutes per side for medium-rare).
  • Add in the remaining 1/4 cup shallots to the skillet; saute for 2 minutes, then add in Maderia and beef broth, then bring to a boil, simmer uncovered until REDUCED to about 2/3 cup (this should take about 7 minutes).
  • Add in the whipping cream and cayenne (if using) boil until the sauce thickens slightly (about 2 minutes).
  • Add/stir in the mushroom mixture.
  • Season with salt and pepper.
  • Return the steaks to the skillet and cook until heated through (about 1 minute).
  • Transfer to plates and spoon the sauce over.

CREAMY GARLIC MUSHROOMS



Creamy Garlic Mushrooms image

There's no better use for mushrooms than with garlic and cream - and if you want it, we know how to make it vegan without sacrificing taste. Your call.

Provided by HurryTheFoodUp

Categories     Sides

Time 20m

Number Of Ingredients 9

9 oz mushrooms ((white or brown))
1 small onion
1 clove garlic
1 tbsp olive oil
½ cup cream ((make it vegan with coconut cream))
1 tbsp soy sauce
1 tbsp parsley, fresh ((1 tbsp fresh = 1 tsp dried))
Salt and pepper to taste
1-2 tbsp Worcestershire sauce (vegetarian) ((great if you have it!))

Steps:

  • Give the mushrooms a quick wash. Slice length-ways and add to a pan with olive oil on medium heat, frying for about five-six minutes.
  • Chop the onion and garlic and add to the pan. Fry for another five minutes or so, until soft.
  • Add the cream, salt and pepper, parsley, soy and Worcestershire sauce.
  • Bring to the boil, then reduce heat and simmer for another five minutes. Voilà!

Nutrition Facts : Calories 326 kcal, Carbohydrate 12 g, Protein 7 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 1200 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CREAM OF MUSHROOM SOUP WITH MADEIRA



Cream of Mushroom Soup With Madeira image

I've made this with and without the Madeira and it's good both ways. It's low in carbs but very filling for lunch if you add a salad. Takes a little bit of work to prepare since you have to roast the mushrooms but it's worth it. And quite honestly, I don't think it's that good as leftovers. I prefer it right off the stove. From "The Low Carb Cookbook" by Fran McCullough.

Provided by HappyMommy1422

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb cremini mushrooms or 1 lb wild mushroom (i've also used portabellas)
1 tablespoon fresh lemon juice
4 cloves garlic, chopped
2 tablespoons butter
1 tablespoon safflower oil
salt and pepper, to taste
2 1/2 cups chicken broth
1/2 cup creme fraiche or 1/2 cup heavy cream
6 tablespoons madeira wine

Steps:

  • Preheat oven to 300 degrees F.
  • Wipe mushrooms clean with a damp cloth and slice thin.
  • Spread them out in a shallow ovenproof dish in a double layer.
  • Add the lemon joice, garlic, butter and oil and lightly season with salt and pepper.
  • Bake for about an hour or until they are completely cooked and the juice is dark and thick.
  • Set aside a few mushrooms for garnish if you desire.
  • Put the remaining mushrooms in a blender or food processor, add the broth and blend smooth.
  • In a heavy saucepan, heat the broth mixture for about 5 minutes.
  • Add the cream and cook for 5 more minutes but don't let it boil.
  • Put a tablespoon of Madeira in the bottom of each soup cup and add hot soup.
  • Garnish with chives and reserved mushrooms.

Nutrition Facts : Calories 171, Fat 14.1, SaturatedFat 7.3, Cholesterol 37.4, Sodium 358.4, Carbohydrate 5.3, Fiber 0.5, Sugar 1.8, Protein 4.5

SAUTE OF BEEF WITH MUSHROOMS IN MADIERA WINE SAUCE



Saute of Beef with Mushrooms in Madiera Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 pound sirloin steak, cut into 1/4 by 2-inch pieces
Flour for dredging
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup minced shallot
6 ounces sliced wild mushrooms
2 cloves garlic, minced
1/2 cup Sercial Madeira
1 1/2 cups beef broth
1 tablespoon tomato paste
12 ounces medium-wide egg noodles, cooked and drained
2 tablespoons snipped fresh chives

Steps:

  • Dredge the beef in the flour and season with salt and pepper to taste. In a skillet set over moderately high heat, heat the oil until it is hot. Add the meat and toss it until it is no longer pink. Transfer to a plate. Add the butter to the pan and heat it until melted. Add the shallot and cook, stirring, 1 minute. Add the mushrooms, garlic and salt and pepper to taste and cook, stirring, for 5 to 7 minutes, or until lightly golden. Add the Madeira and reduce by half. Add the broth and tomato paste and bring back to the boil. Return the meat to the pan and simmer until heated through. Transfer the noodles to a serving plate, top with the beef and garnish with the chives.

MUSHROOMS WITH GARLIC AND MADEIRA



Mushrooms with Garlic and Madeira image

Categories     Sauce     Milk/Cream     Wine     Garlic     Mushroom     Appetizer     Sauté     Basil     Bon Appétit

Yield 4 to 6 side-dish servings

Number Of Ingredients 6

3 tablespoons olive oil
1 pound whole small mushrooms or medium-size, halved
2 tablespoons chopped garlic
1/4 cup Madeira
1/2 cup whipping cream
1/4 cup thinly sliced fresh basil

Steps:

  • Heat olive oil in heavy large skillet over high heat. Add mushrooms and sauté until brown but not juicy, about 6 minutes. Add garlic and stir until fragrant, about 30 seconds. Add Madeira and cook until evaporated, about 1 minute. Mix in whipping cream and sliced basil; stir until sauce coats mushrooms, about 1 minute. Season to taste with salt and pepper and serve.

CHICKEN WITH MUSHROOMS IN A MADEIRA SAUCE RECIPE



Chicken with mushrooms in a Madeira sauce recipe image

This delicious and classic chicken dish with mushrooms in a Madeira sauce recipe is from Woman's Weekly magazine. Find more chicken recipes at www.goodto.com

Provided by GoodtoKnow

Categories     Dinner

Time 45m

Yield Serves: 2

Number Of Ingredients 10

1 tbsp olive oil
2 free-range skinless chicken breasts (see top tip, below)
1 small onion, peeled and sliced
1 clove garlic, peeled and kept whole
100ml (3½fl oz) white wine
4 tbsp Madeira (or Marsala or dry sherry)
142ml carton double cream
Knob of butter
3 portabellini or chestnut mushrooms, sliced
New potatoes and sugar-snap peas, to serve

Steps:

  • Heat the oil in a frying pan, add the chicken, skinned-side down, along with the onion slices and garlic clove. Cook over a medium heat for 5 minutes, then turn the chicken over and stir the onion occasionally.
  • Pour in the white wine and let it reduce by half. Stir in the Madeira and simmer for a couple of minutes. Add the cream and simmer for a few more minutes, until heated through and thickened a little. Turn off the heat and leave to rest for a couple of minutes.
  • Heat the butter in a small pan and cook the mushrooms for 2 minutes.
  • Take the chicken out of the pan and slice it through, if you like. Reheat the sauce, remove the garlic, and spoon sauce on to 2 warm plates. Place the chicken on the sauce and arrange the mushrooms on top. Serve with potatoes and sugar-snap peas.

Nutrition Facts : @context https, Calories 663 Kcal, Fat 52 g

MADEIRA AND MUSHROOM SAUCE



Madeira and Mushroom sauce image

Madeira and Mushroom sauce delicious with chicken wrapped in streaky bacon, potatoes,red onion and mushrooms.

Provided by cooking93

Time 15m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs

IBERIAN BURGER WITH MADEIRA MUSHROOMS AND WHITE GAZPACHO MAYONNAISE



Iberian Burger with Madeira Mushrooms and White Gazpacho Mayonnaise image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 burgers

Number Of Ingredients 18

1/2 cup blanched almonds
1/3 cup seedless white grapes
1 clove garlic, chopped
2 tablespoons sherry vinegar
2 tablespoons Spanish extra-virgin olive oil
3/4 cup mayonnaise
3 tablespoons Spanish extra-virgin olive oil
16 ounces crimini mushrooms, sliced
1/4 cup Madeira wine
Sea salt and freshly ground black pepper
1 1/2 pounds ground chuck
1/2 pound linguica sausage (Portuguese pork sausage), finely chopped (if unavailable, substitute chorizo)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 onion rolls, sliced in 1/2
6 ounces Iberico cheese, grated
6 slices tomato

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • To make White Gazpacho Mayonnaise, in the bowl of a food processor combine almonds, grapes, garlic, sherry vinegar, and olive oil; puree. Add mayonnaise and pulse until well combined. Refrigerate until serving.
  • To make the Madeira mushrooms, heat olive oil in a large fireproof nonstick skillet on the grill over medium-high heat. Add mushrooms to the skillet and cook for about 8 minutes, stirring occasionally. Add Madeira wine and continue to cook until most of the wine has evaporated. Season, to taste, with salt and pepper. Set aside.
  • To make the patties, combine the beef, linguica sausage, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls.
  • Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top each burger with equal amounts of cheese and place the rolls, cut side down, on the outer edges of the rack to toast lightly.
  • To assemble the burgers, spread a generous amount of White Gazpacho Mayonnaise on the cut side of the rolls. On each roll bottom, place a slice of tomato, a cheese-topped patty, and Madeira mushrooms. Add roll tops and serve.

FILET MIGNON WITH MUSHROOMS AND MADEIRA



Filet Mignon with Mushrooms and Madeira image

Categories     Mushroom     Steak     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons olive oil
12 ounces button mushrooms, thinly sliced
1/2 cup minced shallots (about 3)
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
4 5-ounce filet mignon steaks (each about 3/4 inch thick)
1/2 cup Madeira
1 1/2 cups canned beef broth
1/2 cup whipping cream

Steps:

  • Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
  • Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.

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CHICKEN MADEIRA - JO COOKS
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How to Make Chicken Madeira. Cook the chicken: Season the chicken with salt and pepper. Heat half the oil in a skillet over medium-high …
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Category Dinner, Lunch, Main Course
  • Heat 2 tbsp of the olive oil in a large skillet or a saucepan over medium-high heat. Add the chicken breasts to the skillet and cook for about 3 to 4 minutes per side until they get to get golden brown. More time may be needed depending on the thickness of your chicken breasts. Remove the chicken breasts from the skillet and set aside.
  • Add the remaining 1 tbsp of olive oil to the skillet and add the mushrooms. Season the mushrooms with salt and pepper then cook for about 8 minutes until the mushrooms start to brown. Stir occasionally.
  • Add the garlic, Madeira wine and chicken broth to the skillet and stir. Season with more salt and pepper as needed. Reduce heat and cook for another 15 minutes until the sauce thickens a bit and reduces. If you find that the sauce hasn't thickened enough, you can take about a ladle of the liquid from the pan and whisk it with a tbsp of flour, then pour it back into the saucepan and stir, the sauce should thicken almost instantly. Add the butter and stir, this will give the sauce a nice glossy color.


ROASTED VEAL CHOPS WITH MUSHROOMS AND MADEIRA - FOOD …
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  • In a small saucepan, bring the beef stock and water to a boil. Add the turnips, carrots, pearl onions and garlic, reduce the heat to low and cover. Simmer until the vegetables are tender, transferring them to a plate as they are done, 8 to 10 minutes. Reserve the garlic cloves and the broth.
  • Preheat the oven to 400°. Season the veal chops with salt, white pepper and the cloves and nutmeg. Melt 1 tablespoon of the butter in a large skillet. Add the veal chops and pearl onions and cook over moderately high heat, turning once, until the chops and onions are nicely browned, about 8 minutes. Return the onions to the plate with the other vegetables and transfer the veal chops to a rimmed baking sheet. Roast the chops in the oven until pink in the center, about 10 minutes.
  • Meanwhile, melt 1 tablespoon of the butter in the skillet. Add the mushrooms, season with salt and white pepper and cook over moderate heat, without stirring, until browned on the bottom, about 4 minutes. Stir in 1/4 cup of the Madeira, cover and cook over low heat until the mushrooms are tender, about 4 minutes. Add the remaining 1/4 cup of Madeira and cook over moderately high heat for 2 minutes longer.
  • Transfer the veal chops to dinner plates and keep warm. Pour any veal roasting juices into the mushrooms. Add the vegetables and the reserved broth and garlic and simmer over low heat until warmed through, about 1 minute. Remove from the heat, and swirl in the remaining 1 tablespoon of butter and season with salt and white pepper. Pour the sauce and vegetables over the veal chops, sprinkle with the chopped parsley and serve.


HOW TO MAKE MADEIRA MUSHROOMS - WINE ENTHUSIAST
how-to-make-madeira-mushrooms-wine-enthusiast image
Return mushrooms to pan. Add garlic, bay leaf, thyme, salt and pepper. Remove pan from heat, and allow to cool briefly. Add Madeira. Stir and …
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  • Add mushrooms to dry pan over medium-high heat. Stir occasionally until liquid from mushrooms evaporates. Cook until almost dry. Remove mushrooms, and place in bowl.
  • In same pan over medium heat, add butter, and stir until melted. Add carrots, celery and onion, and cook until soft and beginning to brown. Return mushrooms to pan. Add garlic, bay leaf, thyme, salt and pepper.
  • Remove pan from heat, and allow to cool briefly. Add Madeira. Stir and return mixture to rolling boil. Cook until sauce thickens, about 5 minutes, or until alcohol can no longer be smelled.
  • Add ¼–½ cup water, depending on desired thickness. Add salt, if necessary. Stir in chopped parsley, and serve. Serves 2–3 as side dish or sauce.


GARLIC MUSHROOMS RECIPE - BBC FOOD
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  • Sauté the onion until soft and translucent. Add the garlic and stir continuously to prevent the garlic from going brown
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  • In a small bowl, soak the dried mushrooms in the boiling water for 30 minutes. Scoop the mushrooms out of their soaking liquid and rinse under cold water to remove any grit. Finely chop the mushrooms; reserve the soaking liquid.
  • Preheat the oven to 350°. In a large heavy skillet, combine the olive oil with the onions. Cover and cook over moderately low heat, stirring occasionally, until the onions have released their liquid, about 7 minutes. Stir in the garlic and cook for 1 minute. Add the fresh mushrooms, cover and cook until they have released some of their liquid, about 5 minutes. Increase the heat slightly and add the dried mushrooms. Cook, stirring often, until all of the liquid has evaporated and the onions and mushrooms have caramelized, about 15 minutes.
  • Stir in the wine, tomato paste and reserved mushroom liquid, taking care to leave any sediment behind. Simmer until the liquid has evaporated, about 8 minutes. Remove from the heat and let cool.
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MUSHROOM-STUFFED CHICKEN BREASTS WITH MADEIRA SAUCE RECIPE ...
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  • Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add diced mushrooms and garlic; sauté 3 minutes. Stir in pepper, and set aside.
  • Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.
  • Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.
  • Add broth and Madeira to skillet. Bring to a boil; cook 2 minutes or until reduced to 3/4 cup. Combine cornstarch and water; add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken; garnish with mushrooms and thyme, if desired.


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Category Recipes That Will Make You Excited For Autumn
Calories 689 per serving
  • Soak the dried mushrooms in 300ml boiling water from the kettle. Heat 2 tbsp of the oil in a large sauté pan or deep non-stick frying pan and fry the shallots for 10 minutes over a medium heat to soften. Stir in the garlic and cook over the heat for a minute until it smells fragrant.
  • Meanwhile, in a separate large frying pan in 2 batches, fry the fresh mushrooms in the remaining oil and half the butter, stirring now and then, for 5-6 minutes until browned.
  • Stir the flour and tomato purée into the shallots and cook for 2-3 minutes, then add the browned mushrooms. Pour in the madeira and let it bubble over a high heat for a minute or so, then turn the heat down. Add the soaked mushrooms, pouring the soaking liquid through a fine sieve into the pan (discard any grit left in the sieve). Add the thyme sprigs, chopped walnuts and pickled walnut, then simmer over a low heat for 25 minutes until rich and thickened (see make ahead).
  • When ready to serve, make the polenta: bring the stock to the boil in a large, deep pan. Add the polenta in a slow steady stream, whisking all the time, until smooth. Cook, stirring, for 4-5 minutes until thickened (if it’s too thick, stir in a little boiling water). Take the pan off the heat, beat in the mascarpone and knob of butter and season well.


POT-ROASTED CHICKEN WITH MADEIRA AND MASH RECIPE - BBC FOOD

From bbc.co.uk
Servings 4
Category Main Course
  • For the chicken, heat a large casserole or heavy-based pan until hot, then add two tablespoons of oil. Fry the lardons until crisp, then add the halved shallots and garlic and cook until lightly coloured.
  • Meanwhile, season the chicken pieces with salt and pepper. Add the remaining oil to a large hot frying pan, then fry the chicken pieces until deep-golden brown on both sides.Transfer the chicken to the casserole.
  • In the same frying pan, fry the mushrooms in the butter for 3-4 minutes, or until softened. Add the Madeira, chicken stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.
  • Pour the sauce over the chicken, cover and simmer for 15-20 minutes, or until the chicken is cooked through.
  • For the mash, place the potatoes into a pan of salted water, bring to the boil and cook for 10-15 minutes, or until tender.
  • Drain the potatoes, then return to the pan and gently heat to get rid of any excess moisture. Remove from the heat and mash with the butter and cream until smooth and creamy.
  • To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle, if using. Spoon the mash alongside.


OUR BEST MAIN DISH MUSHROOM RECIPES | ALLRECIPES

From allrecipes.com
  • Sirloin Steak with Mushrooms. "Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter," says brandon.
  • Mushroom Cap Chorizo Burger. "You will not miss the bun with this extremely flavorful stuffed portobello mushroom cap chorizo burger," says Culinary Envy.
  • Easy Chicken with Mushrooms and Zucchini in Cream Sauce. This quick and easy dinner with chicken breast, zucchini, and mushrooms is a great go-to recipe for the workweek.
  • Pork Loin Roast with Baby Bellas. Boneless pork loin is roasted with baby portabella mushrooms, garlic, and white wine, and served with a simple pan sauce.
  • Salisbury Steak with Mushrooms. "A great from-scratch Salisbury steak and gravy recipe," says Krystal Wetter. "The mushroom and onion gravy is wonderful over mashed potatoes or rice."
  • Creamy Mushroom Meatloaf. Instead of baking a meatloaf and then making mushroom gravy to pour over it, Chef John combines the two techniques! "This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings," says Chef John.
  • Creamy Mushroom Pasta. A creamy mushroom pasta with fresh herbs and sherry. "A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish," says Chef John.
  • Beef Sukiyaki. Fresh mushrooms, vegetables, noodles, and beef are served in a flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.
  • Chicken Marsala Florentine. "This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms," says SHANOU. "It is so wonderful when served with garlic mashed potatoes.
  • Pork Chops in Sherry-Mushroom Gravy. "Comfort food at its best," says Yoly. "Quick, easy, and delicious pork chops that are perfect for a weeknight supper."


STEAK WITH MADEIRA AND MUSHROOM SAUCE - ILOVECOOKING
Instructions. Heat the oil in a non-stick frying pan, add the garlic and mushrooms and fry for 4–5 minutes until cooked. Transfer to a bowl and set aside. Heat the same frying pan until hot and cook the steaks for 1–2 minutes on each side. You will probably need to do this in batches so transfer to a plate while cooking the others.
From ilovecooking.ie
Estimated Reading Time 40 secs
Total Time 15 mins


PORK CHOPS WITH MUSHROOM MADEIRA SAUCE - FOOD NETWORK
3) Meanwhile, make the Madeira sauce. In same pan used to sear the chops, add half of the butter, the shallots, garlic and the mushrooms. Cook over medium-high heat until slightly caramelised. 4) Add the flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef stock and simmer for a few minutes.
From foodnetwork.co.uk
Cuisine American
Category Main-Course, Lunch
Servings 2


FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE - THE ...
4 5-ounce filet mignon steaks (each about 3/4 inch thick) 1/2 cup Madeira. 1 1/2 cups canned beef broth. 1/2 cup whipping cream. PREPARATION. Melt 2 tablespoons butter with 1 tablespoon oil in skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are ...
From theturniptruck.com
Estimated Reading Time 1 min


EASY CHICKEN MADEIRA • SALT & LAVENDER
Once hot, add the chicken and cook it for about 5-6 minutes/side until golden (it'll finish cooking in the oven if it's not quite cooked through). Transfer chicken to a plate. Add the remaining butter to the skillet, along with the mushrooms and garlic. Sauté for 5 minutes. Add the Madeira wine and beef broth to the skillet.
From saltandlavender.com
Cuisine American
Total Time 40 mins
Category Main Course
Calories 406 per serving


CHICKEN AND MUSHROOM PASTA IN CREAMY MADEIRA WINE SAUCE ...
Add the garlic and cook for 1 minute. Add flour to the pan, starting with 2 Tbsp. and mix well. If there is still liquid in the pan, add up to 2 Tbsp. more flour until the mushrooms are well coated. Cook for about 1 minute. Add Madeira wine. Bring to a simmer and scrape off all browned bits from the bottom of the pan. Cut chicken into bite-sized pieces and add, along …
From cunexttuesdaydolly.wordpress.com
Estimated Reading Time 5 mins


MUSHROOM MADEIRA SAUCE WITH PAN DRIPPINGS
This mushroom and Madeira sauce is an excellent sauce to serve with a special meal. The simple mushroom sauce is made with drippings from roasted pork—though you can also use chicken or beef drippings—and makes a delicious accompaniment for …
From thespruceeats.com
3.9/5 (9)
Total Time 23 mins
Category Entree, Dinner, Sauce
Calories 77 per serving


WILD MUSHROOMS WITH CHESTNUTS AND THYME RECIPE - BON APPéTIT
Add mushrooms; sprinkle with salt and pepper. Sauté until tender and brown, about 10 minutes. Add thyme and stir 1 minute. Add Madeira and simmer until almost evaporated, about 1 minute. Add ...
From bonappetit.com
Servings 10


MUSHROOMS WITH GARLIC AND MADEIRA RECIPE - FOOD NEWS
In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Instructions Roughly chop 5 cloves garlic and add into a mortar, pinch in […]
From foodnewsnews.com


NEIL'S RECIPES: CEP PARCELS WITH MUSHROOM AND MADEIRA ...
75ml double cream. 1 tablespoon Madeira. Good salt and pepper. 1 egg, beaten and used to seal the edges of the parcels. METHOD. First, make a mushroom duxelle by sweating half the shallots and garlic in a pot with half the olive oil. Season with salt and pepper and add the diced mushrooms and butter and cook until it starts to go brown.
From cafesthonore.com


VEAL AND MUSHROOMS WITH MADEIRA SAUCE RECIPES
Transfer veal to warm plate and add reserved porcini mushrooms, shallot, garlic and Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add reserved porcini broth and cook for 3 minutes, or until volume of liquid is again reduced by half. Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon. …
From tfrecipes.com


R/FOOD - SAUTéED FILET WITH MADEIRA AND MUSHROOM SAUCE ...
The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts . Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! Vote. Sautéed Filet with Madeira and Mushroom Sauce [homemade] OC. Close. Vote. Posted by 5 minutes ago. Sautéed Filet with Madeira and …
From reddit.com


SEARCH PAGE - FOOD NETWORK
Iberian Burger with Madeira Mushrooms and White Gazpacho Mayonnaise. Easy. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make White Gazpacho Mayonnaise, in the bowl of a food processor combine almonds, grapes, garlic, sherry vinegar, and olive oil; puree. Add mayonna . Prep Time. 40 mins. Cook Time. 25 mins. …
From foodnetwork.co.uk


CHICKEN, MUSHROOM AND MADEIRA SOUP RECIPE - FOOD NEWS
Add mushrooms and sauté for 3 minutes. Add flour and stir to incorporate. Cook another 2 minutes stirring frequently. Bring to a boil and reduce heat to a simmer. Simmer for 30 minutes to cook out the flour and thicken the soup. Season with …
From foodnewsnews.com


R/FOOD - [HOMEMADE] MUSHROOMS AND CARAMELIZED ONIONS PIZZA ...
Used sliced baby bella mushroom and homemade caramelized onions. Melted Garlic Herb Lamb Fat: In a small saucepan, I slowly and gently melted some lamb fat with some minced garlic on low heat. Once melted, remove pan from the heat and whisk in some fresh chopped parsley, dry oregano, rosemary powder, little lemon juice, and salt & pepper.
From reddit.com


MUSHROOMS WITH GARLIC AND MADEIRA RECIPES
Category Food Estimated Reading Time 2 mins. Add mushrooms to dry pan over medium-high heat. Stir occasionally until liquid from mushrooms evaporates. Cook until almost dry. Remove mushrooms, and place in bowl. In same pan over medium heat, add butter, and stir until melted. Add carrots, celery and onion, and cook until soft and beginning to brown. Return mushrooms …
From tfrecipes.com


CHICKEN WITH MUSHROOMS, WINE SAUCE AND POACHED EGGS ...
Put the chicken onto a serving platter to rest. Put the butter, shallot and garlic into a pan, cook gently for 2 minutes, add the madeira, wine, cream and stock to the pan and gently simmer for 5 minutes. In a separate pan fry the mushrooms in the remaining butter, add to the sauce with the tarragon and spoon over the chicken.
From jamesmartinchef.co.uk


FOOD - THE-CONTINENTAL
FOOD. DRINK. HAPPY HOUR. GALLERY. More small Plates & Tapas . TOMATO BRUSCHETTA - roma tomatoes, fresh garlic, lemon and basil. served on toasted south union focaccia. 6.95 . MELON AND PROSCIUTTO CROSTINI - Imported prosciutto, fresh melon and chevre, drizzled with honey on toasted focaccia. 7.95 . POLENTA FRIES - crispy fried polenta …
From ongrand0.wixsite.com


POTATO AND CHEDDAR PIE, MUSHROOM STROGANOFF: JOE WOODHOUSE ...
garlic 5 cloves, roughly chopped plum tomatoes 2 × 400g tins, or 8 fresh tomatoes, roughly diced dried white beans 200g, soaked and cooked (cannellini, haricot and coco are good here), or 500g tinned
From theguardian.com


EPISODE 110: MUSHROOM RISOTTO WITH PARMESAN & TRUFFLE OIL ...
1 cup Madeira or Marsala. 1 tablespoons thyme, chopped . Season salt and freshly ground black pepper. Method: Using a large pot or dutch oven, saute shallots, garlic and mushrooms in the olive oil. Once the mushrooms are soft, deglaze with the wine and Madeira or Marsala. Turn the heat to low and cover the pot. Cook, stirring occasionally until the …
From platethestate.com


FILLET STEAK WITH MUSHROOM AND MADEIRA SAUCE - MORRISONS
2 cloves garlic, finely chopped; 250g chestnut mushrooms, thinly sliced; 150ml Madeira wine; 100ml beef stock, made from half a stock cube; 50ml double cream; 2 tbsp parsley, chopped; Total time required 40 mins. Preparation time: 15 mins; Cooking time: 25 mins; Instructions. Heat a large pan to a moderate heat. Rub 2 tbsp of the oil over the ...
From groceries.morrisons.com


MADEIRA JUS RECIPE FROM LEITHS HOW TO COOK BY LEITHS ...
Add the mushrooms and shallots to the pan and sauté briefly before adding the garlic, thyme and bay leaf. Deglaze the pan with the sherry vinegar and reduce the liquid to 1–2 teaspoons. Add the Cognac and reduce this too, to 1–2 teaspoons. Add the Madeira and reduce the liquid by two-thirds, until it has a syrupy appearance. Add the stock ...
From cooked.com


AUSTRIAN BEEF WELLINGTON WITH MUSHROOMS AND MADEIRA SAUCE ...
Madeira sauce blending. In the interim, in a little pot over medium temperature, relax the shallots in 2 tbsp of the butter. Deglaze with the wine and let diminish until practically dry. Add the stock. Heat to the point of boiling over high warmth and let diminish to 1 cup (250 ml). Season with salt and pepper. Strain through a sifter.
From hhhvrt.com


CHATEAUBRIAND WITH PORTOBELLO MUSHROOMS AND MADEIRA WINE ...
Add the garlic to the pan and quickly stir through the hot fat to colour slightly. Then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper. Now saute the mushrooms for about 2 minutes turning frequently adding a little more oil if the pan becomes too dry.
From nigella.com


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