SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
WILD MUSHROOM TERRINE
with pickled onion and spinach n top of baby leek salad tassed in sherry vinaigrette. From Völundur Snær Chef. www.volundur.com It is pretty certain that this will be found to be a very pleasing dish indeed. It is fresh in taste utilizing pure veggetables, and certainly low in fat. Use 1 terrine mold (about 1 1/2 inch wide, at least 2 inch high and about 5 inch long).
Provided by Iceland
Categories Vegetable
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the mushrooms and the pickled onions into thn slices, remove stems from spinach.
- blanch spinach and squeeze all excess waater out of it.
- Sauté the mushrooms in a pan with grape seed oil, crushed garlic, springs og rosmary and thyme.
- allow liquid to drip off the onion slices.
- Moisten terrine mold and line with plastic wrap.
- Arrange mushroom slices and onion, along with pieces of spinach in alternative layers, sprinkling each layer with salt and pepper.
- dissolve gelatine into two cups of hot mushroo, stock.
- pour the liquid into the mold, covering the layers completely.
- Fold plastic wrap over the aspic and put it under pressure.
- Place aside in a cool place to firm up.
- For serving, remove the aspic from the mold but keep in plastic wrap as it is easier to cut that way. The slices should be about quater of an inch in thickness. Remove plastic wrap before serving on top of a bed of baby leek salad tossed with sherry vinaigrette and seasoned with Fleur de sel.
Nutrition Facts : Calories 879.3, Fat 5.7, SaturatedFat 0.7, Sodium 321.6, Carbohydrate 197.5, Fiber 26.7, Sugar 55.2, Protein 26.7
WILD MUSHROOM TERRINE
Here's a great no-fat side dish, full of flavor and textures. This terrine can be done ahead of time and re-heated just before serving
Provided by Abby Girl
Categories Potato
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350. Grease a 9 x 13 glass baking dish.
- Peel and thinly slice the potatoes. Thinly slice the mushrooms.
- Cover the bottom of the baking dish with 1/2" of potatoes. Place all the mushrooms on the top and cover with another 1/2" of potatoes. Season with salt and pepper. Pour the vegetable stock over all to a depth of 1/2".
- Oil one side of a sheet of aluminum foil and lightly cover the potatoes, oiled side down. Bake for 1 hour, then remove the foil. Bake another 30 - 45 minutes, or until a knife goes through the center easidly. Remove from the oven. Place a heavy object on top of the terrine to compress it while cooling, for about 1 hour.
- To serve: Cut the terrine into squares, place on a greased cookie sheet and reheat at 350 for 10 - 15 minutes.
Nutrition Facts : Calories 171.7, Fat 0.3, SaturatedFat 0.1, Sodium 14.5, Carbohydrate 38.4, Fiber 5, Sugar 2.4, Protein 5.4
WILD MUSHROOM AND VEAL TERRINE WITH ROASTED YELLOW PEPPER COULIS
Categories Blender Food Processor Beef Mushroom Pepper Appetizer Bake Chill Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 21
Steps:
- Make the terrine:
- In a small bowl combine the bread, 1/4 cup of the cream, and the egg white. In a large skillet cook the garlic and the onion in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened, add the white mushrooms, and cook the mixture over moderate heat, stirring, for 5 minutes, or until the mushrooms are softened and begin to give off their liquid. Add 2 tablespoons of the Cognac and cook the mixture, stirring, until all the liquid has evaporated. Let the mixture cool, transfer it to a food processor, and purée it with the bread mixture. Add the veal, the remaining 1/4 cup cream, and salt and pepper to taste and blend the mixture, scraping down the sides, until it is smooth. Transfer the veal mixture to a bowl and keep it covered and chilled while cooking with wild mushrooms. In the skillet, cleaned, cook the shallots with salt and pepper to taste in the remaining 2 tablespoons butter over moderately low heat, stirring, until they are softened, add the wild mushrooms, and cook the mixture over moderate heat, stirring, for 2 minutes. Add the broth, the wine, and the remaining 2 tablespoons Cognac and boil the mixture, uncovered, stirring occasionally, until all the liquid has evaporated. let the mixture cool, stir in into the veal mixture, and spoon the mixture into a well-buttered 1-quart terrine, smoothing the top. Cover the terrine with a buttered sheet of foil and the lid, put the terrine in a baking pan, and add enough hot water to the pan to reach halfway up the sides of the terrine. Bake the terrine in the middle of a preheated 350°F. oven for 1 hour to 15 minutes, or until a meat thermometer registers 165°F. Let the terrine cool and pour off any excess liquid. Invert the terrine onto a plate and chill it, covered, overnight.
- Make the coulis:
- In a blender blend together the roasted peppers, the oil, the vinegars, and salt and black pepper to taste until the mixture is smooth.
- Cut the terrine into 1/2-inch-thick slices and pour about 1/4 cup of the coulis onto each of 8 serving plates. Put a slice of terrine over the coulis and sprinkle each serving with some of the diced bell peppers and the chives.
- To roast peppers:
- Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 3 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning them every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)
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