Oyster Stuffing With Shiitake Mushrooms And Leeks Food
OYSTER MUSHROOM PASTA
This is so easy and so delicious. Oyster mushrooms are poached in butter and cream and tossed with pasta, Parmesan cheese and green onions. Mmmmmmmm!
Provided by TJ Lombard
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
- Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.
Nutrition Facts : Calories 818.6 calories, Carbohydrate 91.6 g, Cholesterol 119.7 mg, Fat 42.2 g, Fiber 7 g, Protein 22.1 g, SaturatedFat 25.2 g, Sodium 325.1 mg, Sugar 5.5 g
QUINOA WITH LEEKS AND SHIITAKE MUSHROOMS
From Cooking Light. Per serving: 495 calories, 15.7 g fat, 15.8 g protein, 73.8 g carb, 7.9 g fiber, 0 mg cholesterol.
Provided by ratherbeswimmin
Categories Grains
Time 53m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
- Stir in quinoa.
- Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
- Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
- Remove from heat; keep warm.
- Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
- Add in leek; stir/saute 6 minutes or until wilted.
- Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
- Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.
Nutrition Facts : Calories 513.9, Fat 17.3, SaturatedFat 1.9, Sodium 328.2, Carbohydrate 80.2, Fiber 10.2, Sugar 11.4, Protein 14.5
OYSTER STUFFED MUSHROOM CAPS
Make and share this Oyster Stuffed Mushroom Caps recipe from Food.com.
Provided by Bergy
Categories Cheese
Time 40m
Yield 24 Stuffed Mushrooms
Number Of Ingredients 12
Steps:
- Roll the chopped oysters in the bread crumbs.
- Melt butter and add minced garlic.
- Season with salt, pepper& herbs.
- Fry the oysters in the butter mixture.
- Fill the mushroom caps.
- Place caps in a baking dish, sprinkle with any remaining butter from frypan and the white wine.
- Sprinkle the cheese over the caps.
- Cover& bake 350f for 15 minutes.
- Uncover& broil for 1-2 minutes.
WILD MUSHROOM, LEEK, AND FILBERT DRESSING
A combination of mushrooms provides depth of flavor. We used chanterelle, oyster, cremini, and shiitake varieties.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 2h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Brush a 2 1/2-quart baking dish with butter.
- Melt 2 tablespoons butter in a large saute pan over medium heat. Add onion, leek, and 1/2 teaspoon salt, and cook, stirring occasionally, until softened, 7 to 8 minutes. Stir in thyme, and transfer to a plate.
- Return pan to stove, raise heat to medium-high, and melt 2 tablespoons butter. Saute half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to plate with onion and leeks. Saute remaining mushrooms in same manner, and transfer to plate.
- Return pan to stove over medium-high heat. Add wine, bring to a boil, and cook until reduced by half. Add broth, and bring to a simmer.
- Place bread in a large bowl. Pour broth mixture over bread, and toss until evenly absorbed. Gently stir in mushrooms, onion and leeks, nuts, and eggs; season with pepper. Stuffing can be made up to this point (do not add eggs) 1 day ahead and refrigerated. Let come to room temperature before stirring in eggs and baking.
- Transfer dressing to baking dish. Cover, and bake 30 minutes. Uncover dish, dot with remaining 2 tablespoons butter, and bake until top is golden brown and crisp, 30 to 35 minutes. Let cool 30 minutes before serving.
OYSTER STUFFING WITH SHIITAKE MUSHROOMS AND LEEKS
Categories Mushroom Side Bake Thanksgiving Stuffing/Dressing Oyster Celery Leek Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
- Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
- Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.
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- If possible, dry bread pieces overnight on a rimmed baking sheet. If not, toast in a 300°F oven 15 to 20 minutes until the outsides are just lightly toasted, tossing once or twice.
- Heat 6 Tbsp. butter and the olive oil in a large skillet over medium. Add leeks. Season with salt and black pepper. Cook 10 to 12 minutes or until leeks are totally softened and starting to brown, stirring occasionally.
- Add mushrooms. Season with salt and pepper. Increase heat to medium-high. Cook 12 to 15 minutes more or until mushrooms and leeks are completely softened and deeply browned, stirring occasionally.
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4/5 Total Time 3 hrsServings 12
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- Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the baguette cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
- In a very large skillet, melt 4 tablespoons of the butter. Add the onion and celery and cook over moderate heat until softened, about 8 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread and wipe out the skillet.
- Melt the remaining 4 tablespoons of butter in the skillet. Add the mushrooms and cook over moderately high heat until tender and browned, about 8 minutes. Season with salt and pepper. Scrape the mushrooms into the bowl with the bread.
- In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add 2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
SHIITAKE & OYSTER MUSHROOM SOUP RECIPE | BLENDER …
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From blenderbabes.com
Cuisine AmericanCategory SoupAuthor Deb MeierCalories 363 per serving
- Heat a stainless steel frying pan. Add to this the olive oil and butter. Heat over medium-low until the butter melts and the mixture shimmers.
- Add to the frying pan the Shiitake mushrooms and Oyster mushrooms. Continue to cook, stirring occasionally, until the entire mixture is softened and cooked through, another 10 to 15 minutes. Set a couple tablespoons aside for garnishing the soup upon serving.
- Place the mushroom and leek mixture into your blender jar along with the stock, two of the bacon strips, the sour cream, parsley, and thyme. Use 2 cups of stock if you want it to be quite rich and thick; use three cups if you desire a thinner and less intense soup. Secure the lid on the container.
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In a dutch oven over medium heat, warm the olive oil. Add the leeks, celery, and a pinch of salt, and sauté until softened, about 5 minutes. Add the rice and toast for a minute. Add the …
From pacificfoods.com
Servings 6Estimated Reading Time 1 minCategory SidesTotal Time 1 hr 15 mins
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- In a dutch oven over medium heat, warm the olive oil. Add the leeks, celery, and a pinch of salt, and sauté until softened, about 5 minutes. Add the rice and toast for a minute. Add the Organic Mushroom Broth and bring to a boil. Cover, reduce to a simmer, and cook for 40 to 50 minutes, or until the liquid is absorbed. If rice is cooked but some liquid remains, drain. Transfer rice to a large bowl.
- While the rice cooks, prepare the mushrooms. In a large skillet over medium heat, warm 2 tablespoons olive oil and the minced garlic. Add the mushrooms, thyme, and a pinch more salt and pepper. Cook, stirring occasionally, until nicely browned, about 12 minutes. Add more olive oil, if needed. Transfer to the bowl with the rice and add most of the parsley, reserving some for garnish, lemon zest, and toasted walnuts. Mix well to combine.
- Preheat oven to 350 degrees. Transfer the rice mixture back into the dutch oven, cover, and bake for 25 minutes. Uncover and bake until lightly browned, about 10 minutes more. Finish with remaining parsley and serve.
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OYSTER STUFFING WITH MUSHROOMS AND LEEKS RECIPE - OYSTER ...
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Nov 4, 2020 - Because they were so abundant, oysters were used as a filler and for flavor in a variety of Colonial New England dishes. They are still the star of traditional stuffings in the region.
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Oyster stuffing (also known as oyster dressing) is a traditional Thanksgiving side dish that originated in England and is now served across much of the East Coast. Many modern versions use canned or smoked oysters, making preparation more accessible. Cornbread is frequently used in oyster stuffing recipes in the South. On the other hand, this one is created …
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A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
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From fieldforest.net
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Oyster Stuffing with Shiitake Mushrooms and Leeks (adapted from Epicurious.com) www.soupbelly. Makes 12 servings. Ingredients: 1 pound sliced firm white sandwich bread, cut into 3/4-inch cubes (about 10 cups) 8 tablespoons (1 stick) butter; 1 pound shiitake mushrooms, stemmed, caps cut into 1/4-inch slices; 3 large celery stalks with leaves, chopped; 3 medium …
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