My Camper Kitchen

Posts Tagged ‘Mushrooms’

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:
16 even-sized open cup mushrooms, stalks cut level
1/4 cup unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 cup fresh breadcrumbs
1/4 cup fresh chopped chives

Directions:
Preheat the oven to 350 degrees F. Coat mushrooms in clarified butter mixed with garlic, thyme, salt and pepper. Lightly dust in Italian Breadcrumbs. Coat bottom of pan with clarified butter. Place mushrooms cap down. Sprinkle with Chives. Bake for about 15 to 20 minutes or until mushrooms turn partly soft and lightly brown. Do not over cook.

Serve along side steak and Asparagus with Hollandaise sauce for an awesome meal!

Photo and recipe found at http://12tomatoes.com/2014/01/slow-cooker-recipe-beef-bourguignon.html

Ingredients
6 slices thick cut bacon diced
3 lbs lean stew beef cut into 2″ cubes
2 yellow onions, sliced
3 medium carrots, diced
salt and pepper
2 tablespoons flour
3 cups red wine
3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon thyme
1 bay leaf, crumbled
20 pearl onions peeled/skinned (or use thawed frozen ones)
An herb bouquet of (4 parsley sprigs, one pay leaf, and one quarter teaspoon thyme all tied in cheesecloth)
1lb fresh white button mushrooms sliced

Directions
Warm up a skillet, then add the bacon. Cook until the fat has rendered and the bacon is nice and crispy. Remove the pan from the heat, and transfer the bacon to a plate lined with paper towels. Pour off all but a tablespoon of bacon fat from the pan, reserving the rest of the grease for cooking.
Return the pan to medium-high heat. Pat the beef dry and sprinkle with flour, salt, and pepper. Just before the bacon fat is smoking, add a single layer of beef cubes. Sear the meat in batches, flipping the pieces after 1 to 3 minutes.
After each batch, transfer the seared beef to the slow cooker. Deglaze the pan with 1/4 cup of wine, using a spatula or wooden spoon to scrape off any browned bits from the bottom of the pan while the wine simmers. Pour the wine over the seared meat once the pan is cleaned.
Add 1 more tablespoon of leftover bacon grease to the pan and repeat the searing of the meat and deglazing of the pan until all the meat is seared.
Add one more tablespoon of the bacon grease to the pan and cook the yellow onions with 1/4 teaspoon of salt until soft and browned (6 to 8 minutes). Add the carrots and cook until softened. Add the garlic and tomato paste and cook until fragrant. Transfer the vegetable mixture to the slow cooker.
Wipe the pan clean and warm one more tablespoon of bacon grease (or vegetable oil) over medium heat. Cook the mushrooms with 1/4 teaspoon salt until they release all their liquid and the liquid has evaporated. The mushrooms should end up a nice golden brown (about 8 to 10 minutes). Transfer the mushrooms to a clean bowl and set aside.
Stir together the mixture in the slow cooker with an additional 1 teaspoon salt, the thyme, and the crumbled bay leaf. Add the herb bouquet to the mixture and pour in the beef stock over the mixture. Cover the slow cooker and cook on low for 6 to 8 hours.
Just before serving, stir in the reserved bacon, onion, and mushrooms, then cover and cook for another 10 minutes. Remove the herb bouquet the serve.

Photo and Recipe by Carolyn Davidson Hicks! Portobello paired with steak smothered in caramelized onion and white wine sauce and Avocado and Mango Salad!

Ingredients:

 4 large Portobello mushrooms, stem and gills removed

2 tablespoons olive oil, for brushing mushrooms

Sea Salt and freshly ground black pepper

Stuffing:

3/4 cup grated Mozzarella

1/2 cup sliced cherry tomatoes with oil

1/2 cup Italian bread crumbs

1 cup shredded mild cheddar cheese

 Salt and freshly ground black pepper

Directions:

Preheat the grill to medium heat

Wipe the mushrooms with a damp paper towel to clean and dry well.  Remove stem and ribs. Do not rinse under water. Brush the tops of the mushrooms with olive oil, salt and pepper and set aside.

In a mixing bowl, mix together the cheeses and the bread crumbs, fill each mushroom and top them with sliced cherry tomatoes. Season with salt and pepper, to taste.

Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.

This is a very rich and decadent sauce for grilled steaks, and all hearty roasts. Turns an everyday dinner into something spectacular.

2 cups assorted Sliced Mushrooms
3/4 cup heavy cream
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 tablespoon Coarsely ground fresh black pepper
1 tablespoon Dried Rosemary
1 tablespoon minced garlic
1/2 tablespoon kosher salt

* add 1/4 -1/2 cups beef stock or wine if you prefer a thinner sauce.

In a large skillet melt butter and olive oil over medium high heat, when the butter is bubbling (approx 2 minutes) add garlic and cook for one 1 minute. Add mushrooms and cook until softened and golden. Add rosemary, cream, salt and pepper simmer for 5 -6 minutes until thick enough to coat the back of a spoon. Top with additional fresh rosemary serve immediately.

Photo By Carolyn Davidson Hicks

Ingredients:

3 tablespoons  olive oil

1 small onion, diced

3 -4 cloves garlic, chopped

1/2 lb fresh mushrooms, sliced

2 tablespoons flour

1/2 cup  Marsala cooking wine

1 1/2 cups beef stock

salt & pepper

Directions:

1 Add olive oil to hot saucepan.

2 Add onions, garlic and cook down until almost caramelized.

3 Add mushrooms and sauté until tender.

4 Add flour and cook 1 minute, then deglaze pan with wine.

5 Add beef stock, blend, and cook until sauce thickens.

6 Serve over chicken or pork.

Ingredients:

• 3 tablespoons unsalted butter
• 6 ounces mushrooms, stems trimmed and thinly sliced
• 1 tablespoon finely chopped shallot
• Kosher salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 1/4 cup dry Marsala wine
• 2 cups low-sodium beef broth or stock
• 1/4 cup heavy cream

Directions:

1. Heat the butter in a large frying pan over medium-high heat until foaming. Add the mushrooms and shallots and season with salt and pepper. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 5 minutes.
2. Reduce the heat to medium, sprinkle in the flour, and stir to coat the mushrooms. Cook, stirring occasionally, until the flour is lightly toasted, about 3 minutes. Add the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Cook until the wine is completely reduced, about 30 seconds.
3. Slowly pour in the broth or stock and whisk until smooth. Bring to a boil and cook, stirring occasionally, until the gravy has thickened and coats the back of a spoon, about 2 minutes.
4. Remove the pan from the heat and stir in the cream. Taste and season with salt and pepper as needed.

Suggested Serving:

On Mashed potatoes, Salisbury Steak, Roasted Baby Red Potatoes or anything thing you would normally server gravy on!

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