1565 shroom saute Recipes

dried italian-style bread crumbs, garlic clove, minced, grated pecorino romano, grated provolone, chopped fresh italian parsley leaves, olive oil, salt and freshly ground black pepper, flank steak, dry white wine, simple tomato sauce , recipe follows, or store-bought marinara sauce, extra-virgin olive oil, onion, chopped, garlic, chopped, stalk celery, chopped, carrot, chopped, crushed tomatoes, basil leaves, dried bay leaves, sea salt and freshly ground black pepper, unsalted butter , optional, in a large casserole pot , heat oil over medium-high heat. add onion and garlic and saute until soft and translucent, about 2 minutes. add celery and carrot and season with salt and pepper. saute until all the vegetables are soft, about 5 minutes. add tomatoes, basil, and bay leaves and reduce the heat to low. cover the pot and simmer for 1 hour or until thick. remove bay leaves and taste for seasoning. if sauce tastes too acidic, add unsalted butter, 1 tbsp at a time, to round out the flavor., pour half the tomato sauce into the bowl of a food processor. process until smooth. continue with remaining tomato sauce., if not using all the sauce , allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. freeze for up to 6 months., prep time : 15 minutes, cook time : 1 hour, 10 minutes

softened cream cheese, frozen spinach, thawed and drained, milk, garlic & onion powder, to taste, salt and pepper, to taste, parmesean or romano cheese, to taste, bacon bits, optional, egg, tubes refrigerated crescent rolls, kicked up version, i always buy bags of frozen chopped spinach. you can saute it with the seasonings , and have very little, if any liquid to drain. i like to saute with some onion and red pepper, both chopped fine, as well as a heaping tbsp of minced or chopped garlic. i like this better than the onion and garlic powder, however, those are good options that are quicker. i almost always add a squeeze of fresh lemon and a dash of worcestershire to anything using spinach. i usually add chopped fresh fried bacon instead of bacon bits. just wanted to post the original recipe as given to me by a friend for foodies who prefer the easier methods.

dried summer savory, garlic powder, salt, dried parsley flakes, dried tarragon, ground pepper, cream cheese, button mushrooms, flour, salt, cayenne pepper, milk, vegetable oil (for frying ), mayonnaise, dijon mustard, vinegar, prepared horseradish, sugar

red bell pepper, onion, fresh mushrooms (about 10-12 shrooms), minced garlic, fresh spinach, monterey jack cheese, shredded, salt, pepper, red pepper flakes, olive oil, flour tortillas (i used the jalapeno-tomatoe flavored), sour cream with cilantro, carton sour cream, chopped cilantro, curry curry powder

mushrooms, crabmeat, cream cheese, softened, mayonnaise, onion, minced, tabasco sauce , to taste, celery, finely chopped, parmesan cheese, grated, salt

ground sirloin, ground pork, ground veal, onion, 1 1/4 cups finely chopped, dijon mustard, ketchup, milk, worcestershire sauce, chopped fresh parsley, diced green bell pepper, eggs, lightly beaten, plain breadcrumbs or 1 cup panko breadcrumbs, salt, black pepper, garlic cloves, minced, dried oregano, virginia ham (thin slices), mozzarella cheese, grated, sliced mushrooms, sauteed in, butter , with, thyme, grated cheese, mozzarella cheese, grated

olive oil, onion, diced, red pepper, diced, button mushrooms, diced, garlic cloves, minced, dried parsley, dried oregano, pizza dough (1/2 of bread machine makes enough for 2 large stromboli s), prosciutto , 4 slices, shredded mozzarella cheese, tomato sauce, use your favorite (plus some extra for dipping)

fresh spinach, cleaned, mushroom, sliced, onion, chopped, soy sauce, black pepper, olive oil

hamburger, white onion, chopped, raw cabbage (chopped into 1/2 inch strips), button mushrooms (sliced thick ), condensed tomato soup, shredded cheddar cheese, bread, toasted (or buns), salt and pepper, parsley, oregano

balsamic vinegar, fresh blueberries, fresh skinless salmon, cut into 4 4-oz. pieces, kosher salt and cracked black pepper to taste, lemon zest, olive oil, pomegranate juice, sugar in the raw

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

white mushrooms, fresh, cooked crab meat, flaked or chopped, cream cheese (lowfat or regular), softened, mayonnaise, minced onion to taste, tabasco to taste, chopped celery or minced garlic, if desired, parmesan cheese (preferably freshly grated ), salt to taste

mushrooms, seasoned bread crumbs, cream cheese, milk, grated parmesan cheese

gourmet stuffing mushrooms (washed with stems removed and set aside), white wine, minced garlic, olive oil, breadcrumbs, chopped pre- cooked bacon, dried parsley, fat-free mayonnaise, crumbled gorgonzola, provolone cheese, salt and pepper

shrimp, shells removed, and uncooked, olive oil, garlic cloves, diced, salt and pepper, to taste, mushrooms, sliced, onions, diced, dry marsala wine, olive oil, angel hair pasta , cooked according to package. directions, eggs, parmesan cheese

stove top stuffing mix, poultry seasoning, imitation crabmeat or 2 cups lobsters or 2 cups shrimp or 2 cups canned crabmeat, chopped fine, eggs, margarine or 1 cup butter, garlic, minced, minced onions, i use dehydrated, seasoning, morton nature s seasons seasoning blend, salt and pepper, to taste, mozzarella cheese, fresh mushrooms, washed, with stems removed (you may cut up the stems, and add to stuffing mixture, if you like)

flash frozen boneless skinless chicken breasts, capers, canned mushrooms, sherry wine, cornstarch, olive oil, pepper, cold water, egg noodles

olive oil, olive oil (or peanut oil), sea salt, cracked black pepper, thyme (about 2 tbsp.), portabella mushrooms, stems removed, cheddar cheese, muenster cheese, breadcrumbs (panko is best), flour, eggs, potato buns (or hamburger buns), leaves lettuce, tomato, pickle, red onion, mayonnaise, ketchup, molasses, rice vinegar, sea salt