Mushroomleekbreadbreadmachine Food

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MUSHROOM AND LEEK SAUTé

2014-06-05



Mushroom And Leek Sauté image

Provided by Mark Bittman

Categories     Mushroom     Appetizer     Side     Sauté     Quick & Easy     Leek     Tarragon     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds mushrooms (such as button or cremini), sliced
  • Salt
  • 2 leeks, sliced crosswise, rinsed well
  • 1 tablespoon chopped fresh tarragon

Steps:

  • Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.

GRILLED MUSHROOM FLATBREAD

2022-01-19



Grilled Mushroom Flatbread image

Provided by Tia Mowry

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients:

  • 1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
  • 30 cloves garlic
  • Kosher salt and freshly ground black pepper
  • 1 pound assorted mushrooms, such as chanterelles, porcini, cremini and oyster mushrooms, cleaned and sliced
  • 1 small shallot, chopped
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup dry white wine, such as sauvignon blanc
  • 1 tablespoon creme fraiche
  • 1 pound pizza dough
  • All-purpose flour, for dusting
  • 2 tablespoons chopped fresh parsley
  • Flaky sea salt

Steps:

  • Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Turn off the heat and let cool.
  • Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Set aside. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.)
  • Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Saute the mushrooms in batches (do not overcrowd the pan). Add another tablespoon of oil between batches if needed. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the wine and cook until evaporated, about 3 minutes. Add the creme fraiche and stir until fully incorporated. Turn off the heat and keep warm.
  • Prepare a grill for medium-high heat. Roll out the pizza dough on a floured cutting board to about 1/2-inch thick. Lay the dough on the grill and cook until grill marks form, 4 to 5 minutes. Flip and cook for 3 to 4 minutes more. Spread with 2 to 3 tablespoons of the garlic puree. Cover the grill and cook for 30 seconds. Transfer the flatbread to a cutting board and top with the mushrooms and the parsley. Sprinkle with 1/2 teaspoon flaky sea salt.

MUSHROOM-GARLIC BREAD

2022-01-19



Mushroom-Garlic Bread image

This was a lost recipe that I submitted to a church cookbook in 1999. I recently found the cookbook. This recipe won a mushroom contest in the 1990's. I was invited to go to the event in California but could not due to emergency surgery.

Provided by Connee Conehead

Categories     Savory Breads

Time 25m

Number Of Ingredients 8

Ingredients:

  • 1 loaf baked italian or french bread
  • 3/4 c butter
  • 3 or more (to taste) garlic cloves, peeled, minched
  • 1 c fresh mushrooms, preferably oyster or shiitake)
  • 1/4 c parmesan cheese, freshly grated
  • 1 Tbsp fresh oregano or 1 teaspoon dried
  • 1/4 tsp or more (to taste) dried red pepper flakes
  • 3/4 c mozzarella cheese, shredded

Steps:

  • 1. Heat oven to 375 degrees.
  • 2. Cut loaf in half; place on ungreased cookie sheet or baking stone.
  • 3. In a small bowl, combine butter with garlic, mushrooms, Parmesan cheese, oregano and red pepper flakes.
  • 4. Spread mixture evenly over bread halves.
  • 5. Bake at 375 degrees for 20 minutes or until lightly browned.
  • 6. Remove from oven; top with mozzarella.
  • 7. Return to oven for 5 minutes.
  • 8. Cut each loaf into 8 slices.

Top Asked Questions

  1. How to cook mushrooms with bread crumbs?
    Put the breadcrumbs on a second plate. Dip the mushrooms into the egg mixture, then roll the mushrooms in the breadcrumbs. Heat the olive oil in a frying pan on medium heat. Add the mushrooms and cook for 2 minutes each side. Use a paper towel to remove the excess of oil.
  2. Can you make muesli bread in a bread machine?
    The result is perhaps one of the most nutritious breads you can eat, and you can make it from start to finish in your bread machine or use the dough setting to knead the dough and finish in the oven. For this recipe we’re going to finish in the oven to capture the traditional round, artisanal shape of a classic Muesli bread.
  3. Are breaded mushrooms good for You?
    Breaded mushrooms are the simple, healthy, tasty appetizer you’ve been looking for. Toss them into your salads for extra texture and flavor. All you need are 6 basic ingredients and less than 20 minutes to make this delicious breaded mushrooms recipes.
  4. How do you cook with leeks and mushrooms?
    Sauté leeks in 1/4 cup (60 mL) butter until tender but not brown. Remove and set aside. In remaining butter, sauté mushrooms until soft, about 10 min. Blend in flour, salt and Cayenne pepper. Gradually stir in chicken broth and milk. Cook, stirring, until mixture thickens and comes to a boil. Add leeks, sherry, salt and pepper to taste.

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