Tipsy Mushrooms Food

TIPSY FAT-FREE MICROWAVE -SAUTEED MUSHROOMS

Steps:

• If using giant Portabello mushrooms, please halve each mushroom slice.
• Place sliced mushrooms in microwave-safe pasta dish.
• Pour dry sherry or red wine over mushrooms. Cover loosely with wax paper.
• Microwave 2 1/2 to 3 minutes, until "sauteed.".
• Drain before using.

TIPSY GARDEN PASTA

Steps:

• In a large saute pan over high heat, add the oil and when hot, add the onions and saute for 5 to 6 minutes. Add the red chile flakes and garlic and saute for 1 minute longer. Season the chicken with the salt and pepper and add the chicken and cook for 4 to 5 minutes. Add in the mushrooms, zucchini, and canned tomatoes. Add the chicken stock and bring to a simmer. Allow to cook for 5 minutes, and then add the spinach and cream. Cook until heated through and just starting to thicken, about 4 minutes. Finish with the vodka, combine, and turn off the heat. Add the pasta to the pan, combine gently, place on a serving platter or in individual serving bowls, and garnish with the Parmesan and diced tomatoes.

BEEF SIRLOIN TIP ROAST WITH MUSHROOM GRAVY

Steps:

• Allow the roast to come down to almost room temperature before starting which will take a few hours.
• Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
• Set oven to 350°F.
• Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
• Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
• Place the roast onto the the foil in the. pan.
• Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
• Insert a meat thermometer into the middle of the roast.
• Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
• Cook until an meat thermometer reads 130°F for medium-rare.
• IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
• Remove the roast to a serving platter then cover just loosely with foil.
• Place the pan drippings into a saucepan.
• In a small cup whisk together the cornstarch with 1/4 cup cold water.
• Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
• Add in the sautéed mushrooms to the gravy.
• Serve with the sliced roast.

KATE L'S TIPSY MUSHROOM PEPPERONI PIZZA

Steps:

• If making own pizza crust and/or pizza sauce, prepare them first.
• Preheat oven to 450 degrees Fahrenheit, or follow directions for pizza cooker.
• Spread pizza sauce over browned side of Boboli crust.
• Sprinkle fennel seeds over pizza. Sprinkle mozzarella cheese over pizza, followed by special gourmet-blend cheese.
• Lay out 12 slices of pepperoni around the outer edge of the pizza, then distribute the 6 remaining slices on an inner circle. Voila, you have marked your pizza for 6 slices!
• Prepare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2 cups of sliced mushrooms are cooked in 1/2 cup dry sherry for 2 1/2 to 3 minutes in the microwave, and then drained. (We love Portabello mushrooms on our pizza and the slight hint of sherry drives us wild. For a pantry-raid pizza, drained canned sliced mushrooms will do in a pinch, although it's not as good.).
• Distribute sauteed mushrooms over top of pizza. I try to be artistic.
• Bake at 450 degrees Fahrenheit for 12-15 minutes, or until cheese starts to brown. (If using directions from Recipe#255466 #255466, I found that 10 minutes at 500 degrees was a bit too long.).
• Cut into 6 slices and serve hot.

TIPSY MUSHROOMS (WITH BRANDY)

Steps:

• Slice the mushrooms into fours.
• Melt the butter in a skillet.
• Add to the pan and sauté on high heat until soft for about 5 minutes.
• Remove from the heat and carefully add the brandy to avoid flame ups.
• Return to the heat and cook until pan juices have slightly thickened.
• Serve warm.

SLOW COOKER TIPSY CHICKEN

Steps:

• Melt the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook until golden brown, about 3 minutes. Place in a slow cooker.
• Reduce the heat to medium. Add the cream of mushroom soup and cream of celery soup to the skillet and heat until creamy. Pour over the chicken in the slow cooker, then stir in the olives, mushrooms, wine, and flour.
• Cover, and cook on Low for 8 hours.

TENDERLOIN TIPS JIMMY

Steps:

• Slice tenderloin tips down center, careful not to cut all the way through. Pound meat flat with back of knife. Preheat broiler. Drain mushrooms, reserving liquid.
• Heat 1 tablespoon olive oil in large frying pan over high heat and add garlic. Cook for 1 minute, to release flavor, then add shallots, chiles and 1/2 sliced onion. Add 4 ounces sherry, port and 3/8 cup liquid from mushrooms. Bring marinade to boil.
• Lay meat fillets in shallow dish, season with salt and pepper and strain marinade over them, reserving vegetables. Return vegetables to pan and add beef stock. Cook on high heat and reduce until syrupy, to about 1/4 cup. Strain. Rinse out pan and add 1 tablespoon olive oil and add remaining onion. Remove fillets from marinade and dry lightly with paper towels. Add reduced stock, marinade and mushrooms to onions. Reduce. Stir in 1/4 cup butter and cream. Separately combine 1 teaspoon butter with flour. Add this to sauce to thicken. Add paprika and bring to a boil. Add parsley.
• Place fillets in broiling pan, brush with remaining olive oil and broil for 4 minutes on each side. Cut avocado into quarters, peel and place pieces under broiler with tenderloin.
• To serve, place pieces of avocado on platter, then top each with a tenderloin tip. Add remaining sherry to broiler pan, then mix in simmering sauce. Spoon sauce over meat and avocado pieces.

TIPSY MUSHROOMS

Steps:

• 1. Brush dirt from the mushrooms (do not wash) and pop off the stems.
• 2. Slice into approximately 1/4 inch slices.
• 3. Heat a large skillet over medium heat and add olive oil.
• 4. Add mushrooms and gently stir to coat. Add a good pinch of Kosher or Sea salt and pepper.
• 5. Once mushrooms begin to wilt a little and the juices are coming out, add the garlic. Stir frequently to keep the garlic moving so it doesn't brown.
• 6. Once the mushroom juices have evaporated, add the whiskey and slightly lower heat. Allow to simmer, stirring frequently, until the mushrooms are completely soft and the liquid is reduced.
• 7. Serve as a side dish or on top of poultry or steak or fat burgers. Also makes a great topping for crusty bread slices!