WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS
This elegant, aromatic wild rice dish will fit in just as well on your Thanksgiving table as in your weeknight meal plan. Just a few ingredients -- garlic, onion, mushrooms and rosemary -- come together for incredible flavor, and the combination of wild rice with other rice varieties is a refreshing change from the usual. Make sure to pull out your best olive oil to finish the dish -- it will make a big difference.
Provided by Priya Krishna
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
- While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
- Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.
CHICKEN AND MUSHROOM PANINI
Super-Fast from Cooking Light Magazine, November 2009 edition.These were a lot of fun to make because we had a lot of help and we couldn't wait to eat these delicious sandwiches.:)
Provided by Manami
Categories Lunch/Snacks
Time 20m
Yield 4 Sandwiches
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
- Add mushrooms and garlic to pan, sauté 3 minutes or until mushrooms are tender; remove from heat and set aside.
- Combine mayonnaise (with crushed red pepper flakes), tomatoes, and capers in a mini food processor; pulse until well combined.
- Spread 1 T mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 oz chicken, 1 cheese slice and 1 bread slice.
- Heat a large grill pan over medium heat.
- Coat pan with cooking spray.
- Add sandwiches to pan; place a cast-iron skillet or other heavy skillet on top of sandwiches, press gently to flatten sandwiches.
- Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on top of sandwiches while they cook.).
- E N J O Y!
PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC
Steps:
- Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.
ROASTED GARLIC MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
- Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
- Serve immediately or keep at room temperature until ready to serve.
GARLIC AND ROSEMARY STUFFED MUSHROOMS
Categories Garlic Herb Mushroom Bake Vegetarian Kid-Friendly Rosemary Winter Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Peel outer papery skin from garlic head. Cut off top 1/3 inch to expose garlic cloves. Place garlic head, cut side up, in small ramekin. Drizzle 1 1/2 tablespoons oil over. Wrap ramekin in double thickness of foil. Place in oven; roast garlic 30 minutes. Open top of foil, exposing garlic. Continue to roast garlic until golden, about 20 minutes. Remove from oven; cool.
- Cut out mushroom stems; chop stems finely. Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat. Add chopped stems; sauté until beginning to release juices, about 3 minutes. Add breadcrumbs; stir until crumbs are toasted, about 5 minutes. Remove skillet from heat. Mix in parsley and chopped rosemary.
- Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash enough garlic in bowl to measure 1 1/2 tablespoons. Mix in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper.
- Line large baking sheet with foil. Spray with oil spray. Brush mushroom caps with 1 1/2 tablespoons oil. Place rounded side down on prepared sheet. Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center.(Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 375°F. Bake mushrooms uncovered until tender, about 20 minutes. Arrange on platter. Garnish with rosemary sprigs, if desired.
FONTINA & MUSHROOM PANINI
Grilled cheese for grown-ups is what this is. Sage makes a big difference, and so does grating the cheese--it helps the mushrooms "stick" in the sandwich.
Provided by DeeCooks
Categories Lunch/Snacks
Time 15m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in a saute pan til very hot, then add mushrooms. You want them to brown some, but not to give off a lot of liquid. Add sage, salt and pepper, til soft, but not too limp. Set aside.
- Butter one side of bread slices, place two in pan, sprinkle with half of the cheese, top with mushrooms, sprinkle with the rest of the cheese, and top with bread, butter side up.
- In my panini maker it's about 3-4 minutes for how I like it.
- To cook in a pan---cook over medium low heat until the bread is toasty, turn (carefully!) and weight the sandwich with another pan (or press down with a spatula) til golden.
Nutrition Facts : Calories 503.5, Fat 35.9, SaturatedFat 21.7, Cholesterol 108.4, Sodium 841.3, Carbohydrate 27.3, Fiber 1.6, Sugar 3.7, Protein 18.9
GREENS AND MUSHROOM PANINI
For these greens-packed panini, try to find a bag of washed, stemmed greens. If you blanch your greens after bringing them home from the market, you can make the panini in no time.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, weekday, main course
Time 30m
Yield Makes two panini
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Bring the water back to a boil, and boil for two to three minutes, depending on the sturdiness of the greens. Transfer to the ice water to cool for a few minutes, and then drain and squeeze out excess water. Chop coarsely.
- Preheat a panini grill. Brush both sides of the mushroom slices with olive oil, and grill for one to two minutes. Season if desired. Heat 1 tablespoon olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the greens. Toss to coat with oil, and season to taste with salt and pepper. Remove from the heat.
- Sprinkle half the cheese over two of the bread slices, and top the cheese with a few mushroom slices. Next, pile half the greens on top, and press them down with the back of a spoon. Top the greens with the remaining cheese, and cover with the remaining bread. Brush the outside of the sandwich with a little olive oil. Place in the panini maker, and grill for three to five minutes until the cheese has melted and the bread is toasty.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 15 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 586 milligrams, Sugar 8 grams, TransFat 0 grams
ROSEMARY, GARLIC AND MUSHROOM PANINI
Make and share this Rosemary, Garlic and Mushroom Panini recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute garlic and rosemary in a mixture of butter and olive oil until fragrant.
- Add mushrooms, salt and pepper, and cook until mushrooms soften.
- Discard garlic and rosemary.
- Divide mushrooms and cheese among 4 slices bread.
- Top with remaining bread and toast using a panini pan or grill.
Nutrition Facts : Calories 186, Fat 17.1, SaturatedFat 9.1, Cholesterol 43.6, Sodium 617.3, Carbohydrate 1.9, Fiber 0.5, Sugar 0.7, Protein 7.2
More about "rosemary garlic and mushroom panini food"
GARLIC-ROSEMARY MUSHROOMS - EATINGWELL
From eatingwell.com
ROASTED MUSHROOMS WITH GARLIC AND ROSEMARY
From pumpkinnspice.com
10 BEST MUSHROOM PANINI RECIPES | YUMMLY
From yummly.com
ROASTED MUSHROOMS WITH ROSEMARY & GARLIC - SIDE …
From cookincanuck.com
GARLIC BUTTER MUSHROOMS WITH ROSEMARY – SUGARY …
From sugarylogic.com
ROASTED PEPPER AND PORTOBELLO MUSHROOMS PANINI
From laurainthekitchen.com
- 2) In a bowl, mix together the garlic, rosemary, balsamic vinegar, salt, pepper and 2 Tbsp of Olive Oil, add the mushrooms and coat them in the marinade. Let them sit for a few minutes.
- 3) Place the mushrooms round side down and grill the mushrooms for 2 to 3 minutes on each side. While the mushrooms grill, grill the buns on the cut side and as soon as they come off the grill, rub a clove of garlic all over the cut side.
- 4) Assemble your sandwich, place a slice of mozzarella on the bottom, top it with a piece of roasted pepper, some fresh basil leaves, the Portobello and top the Portobello with 1 more slice of mozzarella. Place the top bun on and grill it on your grill pan with either a panini weight or just another skillet weighing it down.
MUSHROOM AND GOAT CHEESE VEGGIE PANINI | VANILLA …
From vanillaandbean.com
5/5 (20)Total Time 30 minsCategory Dinner, LunchPublished Jun 14, 2019
PAN FRIED MUSHROOMS WITH ROSEMARY – BACK TO THE ROOTS
From backtotheroots.com
GARLIC-ROSEMARY MUSHROOMS - ALLRECIPES
From allrecipes.com
GARLIC & ROSEMARY MUSHROOM CROSTINI - AMOLASALT
From amolasalt.com
ROASTED ROSEMARY GARLIC MUSHROOMS | THE BLOND COOK
From theblondcook.com
BEEF AND PORTABELLO MUSHROOM BURGERS WITH ROASTED TOMATOES
From thesouthafrican.com
ABOUT ROSEMARY AND ITS USE IN COOKING - THE SPRUCE EATS
From thespruceeats.com
ROASTED MUSHROOMS WITH ROSEMARY AND GARLIC RECIPE - SERIOUS …
From seriouseats.com
ROSEMARY, ROSEMARINUS OFFICINALIS – WISCONSIN HORTICULTURE
From hort.extension.wisc.edu
HOW TO PREPARE AND COOK EXOTIC MUSHROOMS | KHANH ONG'S WILD …
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love