4 SIMPLE SPANISH TAPAS USING MUSHROOMS
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
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
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
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
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
Provided by Olivia's Cuisine
Number Of Ingredients 8
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
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
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
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
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
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
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
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
Categories Sauce Milk/Cream Wine Garlic Mushroom Appetizer Sauté Basil Bon Appétit
Yield 4 to 6 side-dish servings
Number Of Ingredients 6
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
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
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 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
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
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.
More about "mushrooms with garlic and madeira food"
CHICKEN MADEIRA - JO COOKS
From jocooks.com
4.4/5 (64)Calories 417 per servingCategory 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 …
From foodandwine.com
Servings 2
- 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
From winemag.com
Category FoodEstimated 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 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
From bbc.co.uk
Cuisine SpanishCategory Side DishesServings 6
EASY GARLIC BUTTER MUSHROOMS - KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
MUSHROOM AND MUSTARD SOUP | MATCHING FOOD & WINE
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HOW TO MAKE GARLIC MUSHROOMS - FAST FOOD BISTRO
From fastfoodbistro.com
4.7/5 (3)Total Time 10 minsCategory Side DishCalories 146 per serving
- Sauté the onion until soft and translucent. Add the garlic and stir continuously to prevent the garlic from going brown
- Add the wine and stir before adding the finely chopped parsley. Leave in the skillet for 2 more minutes. Season with salt and pepper to taste
MEAT LOAF WITH WILD MUSHROOMS RECIPE - FOOD & WINE
From foodandwine.com
Servings 8
- 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.
- In a large bowl, mash the bread with the milk to form a thick paste. Blend in the egg whites. Add the beef, pork and Parmesan cheese and mix thoroughly. Stir in the mushroom and onion mixture and the salt and pepper.
MUSHROOM-STUFFED CHICKEN BREASTS WITH MADEIRA SAUCE RECIPE ...
From myrecipes.com
5/5 (3)Calories 207 per servingServings 4
- 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.
WILD MUSHROOM AND MADEIRA STEW WITH WALNUTS RECIPE ...
From deliciousmagazine.co.uk
4.7/5 (6)Total Time 40 minsCategory Recipes That Will Make You Excited For AutumnCalories 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 4Category 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
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- 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."
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