Rachel Rays Holy Shitake Mushroom Slaw Food

SMOTHERED MUSHROOMS AND KALE

Steps:

• Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.

THREE MUSHROOM RIGATONI

Steps:

• Heat a grill pan to high.
• Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente.
• Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes.
• While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once. Remove and let rest.
• Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer. Add wine and reduce a minute. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot. Let flavors combine for a couple of minutes more.
• Drain pasta and add to warm pot. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping. Yum-o!

GRILLED MUSHROOM SALAD SUBS

Steps:

• Preheat a grill pan to medium high heat or prepare outdoor grill.
• Turn the oven on moderate heat. Place the hollowed bread in oven to crisp, 5 minutes.
• In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic. Place mushrooms in a shallow dish and pour marinade over the caps. Turn caps in marinade and season with salt and pepper. Let stand 10 minutes. Prep your parsley and spinach.
• Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time. Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinach as you go, layering hot mushrooms with the herb and greens. Once all the hot sliced mushrooms combine with the spinach, the greens will wilt up a bit. Toss the salad and adjust the salt and pepper, to your taste.
• Pile the salad into crispy bread and top with manchego cheese and red peppers of choice then set bread tops in place.

SHRIMP AND 'SHROOMS WITH SHERRY

Steps:

• In a food processor, process the parsley, onion, bay leaves, garlic, peppercorns, orange zest, thyme leaves, and chile into a paste.
• Heat the extra-virgin olive oil, 3 turns of the pan, in a large skillet over medium-high heat. Lightly brown the mushrooms for about 8 to 10 minutes, and then add the paste to the pan and stir. Add the shrimp and cook until they are pink and firm. Deglaze the pan with sherry, add the butter, and toss to melt. Serve immediately.

SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 500 degrees F.
• Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

HOLIDAY STUFFED MUSHROOMS - RACHAEL RAY

Steps:

• Preheat oven to 350°.
• Clean mushroom caps with damp paper towel.
• Heat oil in a large skillet over medium-high heat.
• Quickly saute mushrooms until caps begin to become dark and tender and have rendered their juices.
• Remove from heat; transfer mushrooms to a small, flat baking pan, draining liquid from insides of caps as you remove from skillet.
• Wipe out skillet and return to heat.
• Heat olive oil in skillet; saute onion, garlic, and chopped reserved mushroom stems; saute until tender; remove from heat.
• In a bowl, combine onion mixture with bread crumbs, fontina, parmesan, pancetta, and egg.
• Using a melon baller or a fingertip, mound stuffing onto caps; place stuffed mushrooms on a baking sheet; bake 10-15 minutes or until golden.
• Top each with a dot of chopped red bell pepper and serve.

SALISBURY STEAK WITH MUSHROOM GRAVY (RACHEL RAY)

Steps:

• Gently combine ground beef, worchestershire sauce, steak spice and onion - be careful not to overwork the meat mixture.
• Shape the meat into oval patties, not too thin.
• At medium to high heat, fry the meat patties approximately 6 mins on each side - turn only once.
• Remove the cooked patties to a platter and cover with tin foil to keep them warm.
• Add butter to the same pan and melt.
• Add the mushrooms, salt and pepper to the pan, saute until nice a golden brown (approx. 3-5 mins).
• Sprinkly the flour over the mushrooms and cook for 1-2 mins until flour has absorbed the butter (sometimes I added a little bit more butter at this stage).
• Whisk in the beef stock and cook until thickened. Check for seasoning.
• Serve gravy over the meat patties.

RACHAEL RAY'S HOT AND SOUR SLAW SALAD

Steps:

• Heat a large skillet over high heat. Add the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2-3 minutes. Add the honey, red pepper flakes and the garlic. Toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off heat.
• Serve with Korean Barbecued Flank Steak.