HOT MUSHROOM
Provided by Food Network
Time 25m
Yield 1 sandwich
Number Of Ingredients 31
Steps:
- For the spice mix: Combine cayenne, garlic powder, onion powder, smoked paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4 months in an airtight container.)
- For the slaw: Combine the cabbage and Pickled Celery thoroughly.
- For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar, scallions and garlic to a blender and blend until a homogenous color. With the blender running, slowly add the oil to emulsify. If the mayo becomes too thick, add a little ice water to thin it out.
- For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
- Heat cornstarch in 4 quarts water in a saucepan until clear.
- Coat mushrooms in cornstarch slurry, then fry until the exterior is golden brown. While the mushroom is still very hot from the fryer, coat in 1 tablespoon of the spice mixture, and a little extra salt. Coat both sides of the focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw on top of that.
- Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and coriander seeds in a pot until it reaches a boil. Pour over the celery and onion in a large bowl. Let sit until cool.
SAUTEED MUSHROOMS IN A HOT CRUSTY PITA
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet, melt the butter and saute the mushrooms until soft. Add the heavy cream and reduce liquid by half, until a thick consistency. Add the bacon, and season with salt and pepper.
- To serve, heat the pita bread in the oven. Slit the pita bread down the center, stuff the pitas with the mushroom mixture, and serve hot.
SAUTEED MUSHROOMS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield s: 6 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet to high heat and add the oil. Wait 1 or 2 minutes for it to come up to the smoking point. Add the onion and garlic and toss furiously so that the garlic doesn't burn. When the onions become translucent add the mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and thyme and season with salt and pepper, to taste. Serve immediately.
- Cook's Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms.
SAUTEED MUSHROOMS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat olive oil and butter over medium high in a heavy skillet until butter foams. Add shallot and cook, stirring, until it begins to soften, about two minutes. Add mushrooms and season with salt and pepper. Cook, stirring, until mushrooms begin to soften, about four minutes, and add sherry. Continue cooking and stirring until liquid has evaporated and mushrooms are tender and beginning to brown. Serve immediately.
FUL MEDAMES WITH EGGS AND PITA
Humble ful medames is one of the most popular home-cooked recipes throughout the Middle East. It's served for breakfast, lunch and dinner, but is considered a national dish in Egypt. Traditionally made with dried fava beans, this version uses canned as a shortcut.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and half of the onion; season with 1/2 teaspoon each salt and pepper and the cumin. Cook, stirring, until the onion is soft, about 3 minutes.
- Add the fava beans and 1 1/4 cups water to the skillet. Bring to a simmer and cook until the beans are tender, 6 to 8 minutes. Mash the beans slightly with a potato masher or a large serving fork, leaving some of the beans whole. Add an additional 1/4 cup water if the beans are too stiff; they should have the consistency of a thick stew.
- Combine the jalapeño, parsley, lemon zest and lemon juice in a food processor and pulse until fine. Stir the mixture into the beans and season with more salt and pepper. Stir together the remaining onion, the tomato and cucumber in a bowl.
- Bring a large pot of water to a gentle simmer. One at a time, crack each egg into a small bowl and gently slip into the simmering water. Cook until the whites are set and the yolks are cooked to the desired doneness, 3 to 5 minutes. Remove with a slotted spoon.
- Divide the bean mixture among bowls. Top with the poached eggs and tomato-cucumber mixture; drizzle with olive oil and sprinkle with parsley. Serve with the pita wedges.
Nutrition Facts : Calories 600, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 185 milligrams, Sodium 954 milligrams, Carbohydrate 68 grams, Fiber 12 grams, Protein 23 grams, Sugar 4 grams
SAUTEED MUSHROOMS
These mushrooms make a wonderful side dish for just about anything.
Categories Mushroom Side Sauté Vegetarian Winter Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Stir together lemon juice, soy sauce, and sugar. Heat a 12-inch heavy skillet over moderately high heat until very hot. Add oil, then sauté mushrooms, stirring, until golden brown, about 5 minutes. Add butter and garlic and saut , stirring, until butter is absorbed. Add lemon mixture to mushrooms, stirring until sauce is absorbed.
SAUTEED MUSHROOMS
We eat these as a topper for steak or baked potatoes, or as a side dish with just about anything. Easy and flavorful.
Provided by Mark H.
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over medium heat in a large pan.
- Add garlic and saute for 2 minutes.
- Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
- Drizzle soy sauce into the mushrooms.
- Sprinkle with garlic powder and black pepper.
- Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
- Remove from pan and serve.
Nutrition Facts : Calories 76, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 1039.6, Carbohydrate 7.1, Fiber 1.9, Sugar 3.7, Protein 7.3
PAKISTANI-STYLE MUSHROOMS IN PITA
Make and share this Pakistani-Style Mushrooms in Pita recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 32m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat until it begins to smoke.
- Add the garlic, cardamom, cumin, and chiles.
- Stir vigorously for half a minute, then add the onions, tomatoes, eggplant, and the shiitake.
- Stir over high heat, adding more oil if necessary.
- Saute until the vegetables are well cooked, limp, and fragrant, about 10 minutes.
- Salt to taste.
- Stuff the pitas with the mixture and serve.
- Remember, no forks except to fill the pita pockets.
Nutrition Facts : Calories 947.4, Fat 59.2, SaturatedFat 7.6, Sodium 78.5, Carbohydrate 102.7, Fiber 37.6, Sugar 43, Protein 20.6
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
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