49804 louis 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

dried porcini mushrooms, portabella mushrooms, thickly sliced, chestnut mushrooms, thickly sliced, olive oil, butter, onion, finely chopped, garlic cloves, peeled and sliced, chopped parsley, plus extra to serve, salt & freshly ground black pepper, onion, finely chopped, olive oil, sized carrot, finely grated, stalks celery, finely grated, pearl barley, dry white wine, vegetable stock, salt & freshly ground black pepper, slivers pecorino cheese

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)

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

paprika, salt, ground black pepper, garlic powder, onion powder, dried thyme, new york strip steaks, cut 3/4 inch thick, sliced fresh mushrooms, minced shallot, butter, red wine, vegetable oil, salt and pepper to taste

all-purpose flour, salt, pepper, chopped fresh parsley, dried dill weed, butter, divided, boneless, skinless chicken breast halves, fresh mushrooms, onion, sliced into rings, white wine, gruyere cheese, shredded

olive oil or clarified butter, medallions of grain fed veal, salt and freshly ground pepper to taste, fresh mushrooms, sliced, shallot, minced, butter, veal stock or demi-glace, sauvagine cheese, crust removed and cut in cubes

olive oil, sliced mushrooms, diced red onion, garlic, minced, balsamic vinegar, worcestershire sauce, salt and ground black pepper to taste, white sugar

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

chunk lean bacon, unsalted butter, frying chicken , cut into pieces, salt, plus additional for seasoning, pepper, plus additional for seasoning, cognac, young, full-bodied red wine , such as burgundy, beaujolais, cotes du rhone, or chianti, brown chicken stock , brown stock or canned beef bouillon, tomato paste, mashed garlic, thyme leaves, bay leaf, brown-braised onions , recipe follows, sauteed mushrooms , recipe follows, all-purpose flour, softened butter, fresh parsley leaves, butter, oil, peeled white onions , about 1-inch in diameter, brown stock , canned beef bouillon, dry white wine, red wine, or water, salt and pepper, herb bouquet : 4 parsley sprigs, 1/2 bay leaf and 1/4 tsp thyme tied in cheesecloth, butter, oil, fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large, minced shallots or green onions, optional, salt and pepper

raw rice , not instant rice, very large onions, chopped, butter for sauteeing, mushroom pieces, drained, cream of mushroom soup, salt and pepper to taste