49925 boursin sauteed mushrooms Recipes

mushroom paste, lemon, sauteed wild mushrooms (quick sautee in 1 tbsp olive oil, sall, pepper and 3 tbsp white wine), cream cheese, parmesan cheese, grated, smoked salmon spread, smoked salmon, cream cheese, lemon zest, lemon, white pepper to taste, good italian bread, olive oil

eggs, separated, salt and pepper, fresh parsley, chopped, cream, butter, brie cheese, roughly chopped, sauteed mushroom, sauteed onion

boursin cheese, chicken broth, white wine, black pepper, garlic clove, onion, olive oil, chicken breasts (i cubed mine), grated parmesan cheese

english muffins, halved, toasted and buttered, butter, eggs, canadian bacon, grated sharp cheddar cheese, mushroom sauce, fresh mushroom sauce, butter, fresh sliced mushrooms (please do not use canned - it just won tsp give the same flavor), diced onion (optional), cream of mushroom soup, half-and-half, crazy mixed-up salt, garlic salt, pepper

dried porcini mushrooms (about 1/2 oz), boiling water, olive oil, divided, chopped button mushrooms (about 8 oz), dry white wine, black pepper, garlic cloves, minced, chopped onion, water, uncooked pearl barley, salt, chopped fresh parsley, butter, sliced button mushrooms (about 8 oz)

beef broth, onion, diced, whole mushrooms , like button mushrooms (plus the juice of 1 can or jar), burgundy wine

olive oil, sliced mushrooms, salt and pepper, french roll, halved, butter, garlic clove, minced, shredded mozzarella cheese, sauteed mushroom, american cheese (if using american, cut slices into small squares) or 1/2 cup shredded cheddar cheese

mushroom, sliced and sauteed in unsalted butter, chopped onion, chopped green pepper, chopped celery, salt substitute, pepper, mayonnaise, bread , cut into sixths, eggs, beaten, milk, cream of mushroom soup, undiluted, shredded swiss cheese, unsalted butter, melted

sauteed steak with a green peppercorn sauce, steaks, bone-in (or de-bone ), salt and pepper, vegetable oil, for sauteing, shallot, minced, red wine, chicken stock, green peppercorns , in brine, heavy cream, butter, sauteed asparagus, red-skinned mashed potatoes, buttered sauteed asparagus, stalks asparagus, sliced mushrooms, butter, salt and pepper, red-skinned mashed potatoes, red-skinned potatoes, several chives, finely chopped, butter, milk, salt and pepper, chopped smoked salmon, scallions, minced

boursin cheese, cooked bacon, cracked pepper bread or any rustic country bread, softened lightly salted butter

boursin cheese (a small packet), milk , to taste, fresh ground black pepper

boursin cheese , spread, refrigerated crescent dinner rolls , unrolled and laid flat, red bell pepper, chopped (or any color you like, but red is very good with this ), cracked pepper , to taste

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

firm tofu, drained, vegetable broth, hoisin sauce, sesame oil, cooking oil, leek (1-inch diameter), white part only, cut into 1/4-inch-thick rounds, serrano or jalapeno chili pepper, thinly sliced, white button mushrooms, halved, portobello mushrooms, sliced into 1-inch squares, fresh shiitake mushrooms , stems discarded, quartered, cornstarch dissolved in 1 tbsp water

olive oil-flavored vegetable cooking spray, olive oil, fresh crimini mushrooms, stemmed, portobello mushrooms, stemmed, fresh shiitake mushrooms, stemmed, garlic, minced, dry white wine, chopped fresh thyme, salt, pepper

unsalted butter, extra-virgin olive oil, shallots, minced, salt, pepper, garlic cloves, minced, shiitake mushrooms, stemmed and sliced 1/4 inch thick, cremini mushrooms, trimmed and sliced 1/4 inch thick, minced fresh thyme, low sodium chicken broth or 1 1/4 cups vegetable broth, heavy cream, lemon juice, campanelle pasta, parmesan cheese, grated (1 cup), minced fresh parsley

lean ground beef, swiss cheese, mushroom, sliced, bacon, fresh sage, finely cut, fresh oregano, finely cut, fresh thyme, finely cut, fresh chives, finely cut, seasoning salt, garlic powder, onion powder, pepper, worcestershire sauce, ketchup, mustard, egg, milk, breadcrumbs, onion, finely diced (i use the food processor), stalk celery, finely diced, red pepper, finely diced, white wine or 1/4 cup red wine, sauteed mushroom (already reserved), beef stock, white wine or 1/2 cup red wine, flour

butter, chopped shallots, fresh shiitake mushrooms, stemmed, sliced, button mushrooms, sliced, sweet marsala wine, whipping cream, french-bread french baguettes, sliced, olive oil, chopped fresh parsley