FRENCH FRIED ONIONS AND MUSHROOMS
Steps:
- Soak onions in milk and water for 30 minutes to remove some of the harshness. Drain and spread on towels.
- Preheat oil to 350 to 370 degrees. Dip onions in batter and fry, for about 5 minutes until light brown; drain on absorbent paper.
- To fry mushrooms, cut stems 1/4-inch below caps. Wipe caps clean with paper and sprinkle with lemon juice and salt. Heat vegetable oil to 375 degrees. Dip mushrooms in fritter batter and fry, 2 to 3 minutes or until golden brown.
PAN-SEARED STEAK AND ONIONS
Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
- Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
- Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
- To serve, cut the steak into 1/4-inch-thick slices and top with the onions.
HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY
This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
- Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
- For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
- Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
- Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
- Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.
BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS
Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.
Provided by akgrown
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
- Add mushrooms and cook until they start to brown, stirring often.
- Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.
Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2
PAN-FRIED CHICKEN IN MUSHROOM SAUCE
Creamy chicken and mushroom dish - a fabulous French seasonal recipe. Add chopped bacon in with the onions if you wish.
Provided by English_Rose
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large non-stick frying pan.
- Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish.
- Fry the drumsticks for about 5 mins each side and add them to the thighs.
- Pour the broth over the chicken legs in the casserole. There should be enough broth to just cover the chicken, if not add a little water.
- Bring broth to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
- While chicken is simmering, drain oil from the pan.
- Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured.
- Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 10-15 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
- Once chicken legs are cooked, strain broth into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy.
- Pour in cream, bring it to the boil, season if you want, then pour it over chicken.
- Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving.
- This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.
Nutrition Facts : Calories 642.7, Fat 48.5, SaturatedFat 20.7, Cholesterol 212.8, Sodium 589.5, Carbohydrate 6.9, Fiber 0.9, Sugar 2.7, Protein 35.9
FRIED MUSHROOMS, ONIONS AND PEPPERS
This is an easy side dish. It goes well with steak, this recipe is, as far as I know, my own. It was created by my mother, who when she married my father, hadn't had onions while my father hadn't had mushrooms. The pepper part is a latter addition, by me. As with any recipe calling for any type of pepper, feel free to substitute. For instance, if you like jalapenos, substitute 2 to 3 jalapeno peppers for the bell pepper(s).
Provided by Chef Sean 2
Categories Onions
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Put 1 to 1 1/2 tablespoons bacon grease in the bottom of a medium fry pan, over medium heat.
- Once grease has melted, add mushrooms and onion.
- Cook over medium heat until onion is translucent, and mushrooms have given up most of their liquid, stirring approximately every 5 minutes.
- About 20 minutes prior to eating, add the pepper(s) (If you're going to add the wine, add it at this point) and continue to cook stiring every 4 to 5 minutes.
Nutrition Facts : Calories 223.2, Fat 19.6, SaturatedFat 7.6, Cholesterol 18.4, Sodium 35.6, Carbohydrate 10.9, Fiber 2.6, Sugar 5.3, Protein 2.4
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