The earthy flavors of these crepes will make a great side dish to accompany grilled beef, roast pork, or sautéed chicken breast. Or serve three bundles as a meatless entrée.
Yield 8 servings (serving size: 1 bundle)
Ingredients
* 6 green onions
* 1 1/2 teaspoons butter
* 1 3/4 cups diced shiitake mushroom caps (about 4 ounces)
* 1 1/3 cups diced oyster mushrooms (about 4 ounces)
* 1 (8-ounce) package cremini mushrooms, coarsely chopped
* 1/3 cup dry white wine
* 1 tablespoon 1/3-less-fat cream cheese
* 1 tablespoon chopped fresh flat-leaf parsley
* 2 teaspoons minced fresh chives
* 1/2 teaspoon salt
* 1/2 teaspoon chopped fresh thyme
* 1/8 teaspoon freshly ground black pepper
* 8 Herbed Crepes
* Cooking spray
Preparation
Remove green tops from green onions. Cut onion tops lengthwise into 1/8-inch-wide strips to form 8 ties. Drop green onion strips in boiling water, and cook for 10 seconds or until limp. Drain onion strips; set aside. Chop white portion of each onion.
Melt butter in a medium nonstick skillet over medium heat. Add chopped onions and mushrooms; cook 5 minutes or until mushrooms release their moisture and darken. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in cheese and next 5 ingredients (through pepper).
Preheat oven to 350°.
Spoon 1/3 cup mushroom mixture into the center of 1 crepe. Gather edges of crepe, and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of bundle. Repeat procedure with remaining crepes, mushroom mixture, and green onion strips. Place bundles in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crepes are thoroughly heated.
Nutritional Information
Calories: 92 (29% from fat)
Fat: 3g (sat 1.5g,mono 0.8g,poly 0.3g)
Protein: 4.9g
Carbohydrate: 12.4g
Fiber:1.5g
Cholesterol: 38mg
Iron: 1.3mg
Sodium: 236mg
Calcium: 48mg
Cynthia Nims, Cooking Light, JUNE 2006
Showing posts with label wild mushroom. Show all posts
Showing posts with label wild mushroom. Show all posts
Sunday, February 22, 2009
Monday, November 24, 2008
Yukon Gold Potatoes with Wild Mushroom Gratin and Blue Cheese
yield: Serves 6 to 8
Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results. Yukon Gold potatoes have a pale yellow color and a buttery taste that adds to the richness of this dish. hide ›
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Ingredients
* 5 ounces crumbled blue cheese (such as Stilton, Gorgonzola or Maytag blue; about 1 1 /2 cups), room temperature
* 2 1/2 cups whipping cream
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 1/2 tablespoons butter
* 1 pound mixed fresh wild mushrooms (such as chanterelle, morel, portobello, stemmed shiitake, oyster, crimini or hedgehog), thickly sliced
* 1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
* 2 pounds Yukon Gold potatoes, peeled, very thinly sliced into rounds
Preparation
Position rack in top third of oven and preheat to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Place cheese in medium bowl; add 1 cup/2 cream. Using fork, mash mixture to chunky paste. Mix in 1 teaspoon salt and 1/2 teaspoon pepper. Mix in remaining 2 cups cream.
Melt butter in heavy large pot over medium-high heat. Add mushrooms and herbs; sauté until mushrooms are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.)
Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil.
Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer. Let stand 10 minutes; serve hot.
From Epicurious.com
Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results. Yukon Gold potatoes have a pale yellow color and a buttery taste that adds to the richness of this dish. hide ›
subscribe to Bon Appétit
Ingredients
* 5 ounces crumbled blue cheese (such as Stilton, Gorgonzola or Maytag blue; about 1 1 /2 cups), room temperature
* 2 1/2 cups whipping cream
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 1/2 tablespoons butter
* 1 pound mixed fresh wild mushrooms (such as chanterelle, morel, portobello, stemmed shiitake, oyster, crimini or hedgehog), thickly sliced
* 1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
* 2 pounds Yukon Gold potatoes, peeled, very thinly sliced into rounds
Preparation
Position rack in top third of oven and preheat to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Place cheese in medium bowl; add 1 cup/2 cream. Using fork, mash mixture to chunky paste. Mix in 1 teaspoon salt and 1/2 teaspoon pepper. Mix in remaining 2 cups cream.
Melt butter in heavy large pot over medium-high heat. Add mushrooms and herbs; sauté until mushrooms are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.)
Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil.
Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer. Let stand 10 minutes; serve hot.
From Epicurious.com
Wednesday, August 13, 2008
Farfalle with Creamy Wild Mushroom Sauce - Cooking Light
Ingredients
1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)
Preparation
Cook pasta according to package directions, omitting salt and fat; drain.
Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.
Yield
8 servings (serving size: 1 1/4 cups)
Nutritional Information
CALORIES 336(31% from fat); FAT 11.4g (sat 6.9g,mono 3.1g,poly 0.4g); IRON 2.3mg; CHOLESTEROL 36mg; CALCIUM 124mg; CARBOHYDRATE 47.5g; SODIUM 577mg; PROTEIN 12.1g; FIBER 2.3g
Krista Montgomery, M.S., R.D. , Cooking Light, DECEMBER 2006
1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)
Preparation
Cook pasta according to package directions, omitting salt and fat; drain.
Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.
Yield
8 servings (serving size: 1 1/4 cups)
Nutritional Information
CALORIES 336(31% from fat); FAT 11.4g (sat 6.9g,mono 3.1g,poly 0.4g); IRON 2.3mg; CHOLESTEROL 36mg; CALCIUM 124mg; CARBOHYDRATE 47.5g; SODIUM 577mg; PROTEIN 12.1g; FIBER 2.3g
Krista Montgomery, M.S., R.D. , Cooking Light, DECEMBER 2006
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