WARM CAMEMBERT WITH WILD MUSHROOM FRICASSEE RECIPE - (4.3/5)
Provided by ngaldi
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°F. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft. Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.
WILD MUSHROOM FRICASSEE OVER POLENTA
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee. Heat a large nonstick skillet over medium high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine.
- Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste.
- Serve polenta topped with mushroom fricassee along side sage veal chops or other entree selection.
WILD MUSHROOM FRICASSEE
Make and share this Wild Mushroom Fricassee recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve.
- Brush any earth and dirt carefully off the wild mushrooms. Wash briefly (for 10-15 seconds at the most) in water and drain on a clean tea-towel. Set aside.
- Make the croutons by slicing the baguette into very thin slices. Toast the slices until golden brown and rub with the clove of peeled garlic.
- Heat 1 tablespoon of butter in a large, heavy-based frying pan. Fry the chopped shallots, stirring, over medium heat for 30 seconds without allowing them to brown.
- Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.
- Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches.
- Cover the frying pan with a large lid and cook over high heat for 1 minute.
- Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted.
- Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds.
- Serve the mushrooms fricassee in either a large bowl or four soup plates. Sprinkle over the remaining parsley and serve with the croutons on the side.
Nutrition Facts : Calories 421.1, Fat 9.6, SaturatedFat 4.5, Cholesterol 15.3, Sodium 856.4, Carbohydrate 66.6, Fiber 5.2, Sugar 3.9, Protein 13.8
TEMPEH AND WILD MUSHROOM FRICASSEE
If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.
Provided by Tara Parker-Pope
Categories side dish
Time 40m
Yield 6 servings (serving size: 1 cup).
Number Of Ingredients 20
Steps:
- Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
- Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
- Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 579 milligrams, Sugar 5 grams
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