Sauteed Mushrooms With Cognac Recipe 455 Food

SAUTEED MUSHROOMS WITH COGNAC

Steps:

• Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl.
• Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

SAUTEED MUSHROOMS WITH GARLIC AND COGNAC

Steps:

• Clean mushrooms and trim stems. If the mushrooms are large, halve or quarter them. Small mushrooms can be left whole.
• Heat butter and oil in a large skillet that can hold the mushrooms in a single layer. Add the mushrooms cap-side down and cook over medium high heat for 3-4 minutes, without stirring, to caramelize.
• Toss the mushrooms and lower the heat to medium. Season with salt and pepper. Continue cooking until the mushrooms are tender, brown, and any released liquid is evaporated, about 5-6 minutes longer.
• Add the minced garlic and cook until fragrant, about 1 minute. Deglaze the pan with 2 tablespoons of cognac and lemon juice, scraping any brown bits from the bottom of the pan. Toss the mushrooms again and cook until the cognac and lemon juice are reduced, about 2 minutes.
• Add the fresh herbs to the pan and season to taste with additional salt and pepper. Just before plating, stir in the remaining 1 teaspoon of cognac.

MEAN CHEF'S SAUTEED MUSHROOMS

Steps:

• In a large skillet, heat the oil over high heat.
• Add the mushrooms.
• Do not move the mushrooms until they have caramelized on the bottom.
• If you toss them too soon, they will release their liquid and begin to steam.
• When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
• Add the butter and continue to cook and toss for 5 minutes, until beautifully browned.
• Season with salt and pepper.
• Add the garlic.
• Saute another 2 minutes, and add the thyme and lemon juice.
• Cook to evaporate the liquid.
• Add the wine and reduce until the mushrooms are glazed with the sauce.
• Toss in the parsley and serve immediately.

SAUTEED MUSHROOMS WITH COGNAC RECIPE - (4.5/5)

Steps:

• Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl. Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

MUSHROOMS IN COGNAC HERB SAUCE

Steps:

• In a large skillet, saute shallots and mushroom caps in butter for 2 minutes. Season with salt and pepper.
• Stir in heated cognac, ignite and stir until flame dies; set aside.
• In blender or food processor, process garlic, parsley, rosemary, thyme, basil, turmeric, cumin, coriander, ginger, pepper and cream.
• Add mixture to mushrooms. Put in heavy saucepan and cook over low heat until thick, approximately 3 hours, stirring occasionally.

WILD MUSHROOM SOUP WITH COGNAC

Steps:

• Combine the cepes and white wine in a saucepan and bring to a boil over medium high heat.
• Reduce heat and simmer for 5 minutes. Remove from heat and let sit for 15 minutes.
• Stain the liguid from the mushrooms through a fine mesh sieve and reserve. Coarsely chop the cepes and reserve.
• Melt the butter in a soup pot over medium heat.
• Add the white mushrooms and saute until they begin to exude their juices, about 5 minutes.
• Add the cepes mushrooms, reserved white wine, milk and cream and bring to a boil, stirring occasionally.
• Lower the heat and simmer the soup uncovered, stirring every now and then, for about 45 minutes.
• With a slotted spoon remove about 1-1/2.
• cups of the mushrooms from the soup and reserve.
• Puree the soup in a blender until very smooth and return the soup to pot.
• Add the reserved mushrooms.
• Add chicken broth and season with salt and pepper. Stir in cognac.
• Warm the soup until heated through. Do not boil.
• Garnish with sliced mushrooms or parsley.
• Preparation time is also cooking time.
• Makes 8 servings.

SAUTEED MUSHROOMS

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.

SUPERB SAUTEED MUSHROOMS

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.