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foodshowxyz · 17 days

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Garlic Beefsteak with Mushrooms and Béchamel Sauce

Ingredients:

Steak:

2 beef steaks (such as ribeye or sirloin), about 1-inch thick

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh rosemary sprigs (for garnish)

Mushrooms:

1 cup mushrooms, sliced (such as cremini or button)

1 tablespoon butter

1 clove garlic, minced

Salt to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and white pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Steak:

Season the steaks generously with salt and black pepper.

In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.

Remove steaks from the skillet and let them rest.

Cook the Mushrooms:

In the same skillet, melt butter over medium heat.

Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.

Season with salt to taste. Remove from heat and set aside.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in the flour and cook for about 2 minutes without letting it brown.

Gradually add the milk, whisking constantly to prevent any lumps from forming.

Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.

Assemble the Dish:

Place the rested steaks on a warm plate.

Top the steaks with the sautéed mushrooms.

Pour the warm béchamel sauce over the steaks and mushrooms.

Garnish with fresh rosemary sprigs.

#Garlic Beefsteak with Mushrooms and Béchamel Sauce #Ingredients:#Steak:#2 beef steaks (such as ribeye or sirloin)#about 1-inch thick #2 tablespoons olive oil #2 cloves garlic #minced #Salt and freshly ground black pepper to taste #Fresh rosemary sprigs (for garnish)#Mushrooms:#1 cup mushrooms #sliced (such as cremini or button)#1 tablespoon butter #1 clove garlic #Salt to taste #Béchamel Sauce:#2 tablespoons unsalted butter #2 tablespoons all-purpose flour #1 1/2 cups milk #Salt and white pepper to taste #A pinch of nutmeg (optional)#Instructions:#Prepare the Steak:#Season the steaks generously with salt and black pepper.#In a skillet over medium-high heat #warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.#Add the steaks to the skillet and cook to your desired doneness #about 3-4 minutes per side for medium-rare #depending on thickness.

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chefchatter · 29 days

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Spicy Mushroom Ramen: A Flavorful and Comforting Dish

Ingredients:

4 cups vegetable broth

2 cups water

4 ounces ramen noodles

2 tablespoons soy sauce

2 teaspoons sesame oil

1 teaspoon sriracha sauce

1 teaspoon grated ginger

2 cloves garlic, minced

8 ounces mushrooms (such as shiitake, cremini, or button), sliced

2 cups baby spinach

2 green onions, thinly sliced

Sesame seeds, for garnish (optional)

Crushed red pepper flakes, for garnish (optional)

Instructions:

In a large pot, bring the vegetable broth and water to a boil over medium-high heat.

Add the ramen noodles to the pot and cook according to the package instructions, usually about 3-4 minutes. Drain the noodles and set aside.

In the same pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger to the pot and cook for 1-2 minutes, until fragrant.

Add the sliced mushrooms to the pot and cook for 5-7 minutes, until they are tender and browned.

Stir in the soy sauce, sriracha sauce, and cooked ramen noodles, tossing to coat everything evenly.

Add the baby spinach to the pot and cook for 1-2 minutes, until it is wilted.

Divide the spicy mushroom ramen among bowls and garnish with sliced green onions, sesame seeds, and crushed red pepper flakes, if desired.

Serve hot and enjoy this flavorful and comforting dish!

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Servings: 2 servings

#spicymushroomramen #vegetarian #ramen #comfortfood #easyrecipes #foodphotography #yum #foodbloggers #instafood #foodlover

#food #dessert #foodporn #cheeks 🍑#cooking #recipe #cheese #cookies #recipes #kitchen

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askwhatsforlunch · 8 months

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Sage Balsamic Mushroom and Feta Quiche (Vegetarian)

After spending a day on the road, returning from our holiday, this rich and flavourful Sage Balsamic Vinegar Quiche, fragrant with herbs, makes a more-ish and deliciously comforting dinner to tuck into! Happy Sunday!

Ingredients (serves 4 to 6):

375 grams/13 ounces chilled Rosemary Pastry

2 tablespoons unsalted butter

1/2 tablespoon olive oil

1 Green Onion

200 grams/7 ounces cremini and button mushrooms

a dozen leaves fresh sage

1 1/2 tablespoon Modena Balsamic Vingar

a pinch of salt and freshly cracked black pepper

4 large eggs

1 1/2 cup crème fraîche or sour cream

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

4 small leaves fresh sage

100 grams/3.5 ounces Feta Cheese

Preheat oven to 200°C/395°F.

Roll Rosemary Pastry out thinly onto a lightly floured surface. Fit into a buttered 20cm/8″ tart tin, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Rosemary Pastry and fill with dried beans or rice. Blind bake the Rosemary Pastry crust at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges. Set aside.

Whilst the Pastry is blind-baking, melt butter with olive oil in a large, nonstick skillet, over medium-high heat.

Thinly slice Green Onion. Once the butter is just foaming, add white part of the Green Onion, and cook, a couple of minutes.

Slice cremini and button mushrooms into thick slices. Add mushrooms to the skillet, and sauté, coating in butter and oil, about 3 minutes.

Finely chop sage leaves, and stir them in as well. Cook, a minute more or so, until mushrooms are well-browned.

Then, deglaze with Balsamic Vinegar. Cook, 1 minute. Season with salt and black pepper. Remove from the heat and allow to cool.

In a medium bowl, whisk eggs together with crème fraîche. Whisk in salt and black pepper. Finely chop sage leaves, and whisk them into the batter, along with chopped green part of the Green Onion. Set aside.

Scatter Balsamic mushrooms onto the tart crust. Crumble Feta liberally on top. Pour egg and cream mixture evenly all over.

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Serve Sage Balsamic Vinegar Quiche warm, with dressed lettuce.

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the-jellicle-duelist · 10 months

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hey this was probably like more than a year ago but I think I remember you sharing the best/only way to cook mushrooms at some point and I lost it and never got to try it. if it was not you who shared this I am so sorry. have a great day!

hello yes this WAS me (or at least i have talked about this before)

TL;DR - cook washed and shaken dry mushrooms in a hot + dry pan until they soften up and go kinda brown-grey. then you can add oil or butter to get good color on them. season and enjoy

the nitty gritty - mushrooms are not plants and they are not meat, and therefore you have to approach them differently. most people will put their sliced mushrooms into a hot pan with oil, and start cooking their mushrooms. but they always suck up all the oil, so add more and more and EVENTUALLY they are cooked and browned, but usually greasy. no good

you need to break down the mushroom first before you do that, so it stops being a sponge. many years ago, most people would tell you never ever wash a mushroom because they will absorb the water and that’s yucky. this is sort of true; they will absorb some water when you wash them. but you actually want that, so that the water naturally inside the mushrooms and the residual water you washed them with can turn into steam and break down the structure of the mushroom.

so wash the dirt off, and shake them dry. then cut or slice them how you want.

the best pan for cooking them is going to be a stainless steel, cast iron, or carbon steel. non stick will work but you have to be mindful to keep them lower than 450F or so lest you denature the coating. the temps you can get on other cookware will make your mushrooms better than a non stick, but use what you have

heat it up Hot, and then put your washed and cut mushrooms in the pan with nothing in the pan. dry pan. the water inside and outside will start to steam right away, and this will break down the mushrooms. this probably takes 3-7 minutes or so. you don’t really need to move them around, but you can.

you don’t really need to worry about overcrowding your pan unless you have far too many mushrooms; the steam from more mushrooms will help them all cook and then you can proceed as normal with an overcrowded pan. just don’t go crazy

then you can add oil or butter (animal fat, coconut oil, all good) and some seasoning. you know you have succeeded if your 1-2 tablespoon or so of fat doesn’t instantly get absorbed by the mushrooms. if it does, you did not pre cook them long enough. all is not lost: don’t add more, just cook them more. and then try again.

this is advice PRIMARILY for mushrooms that are the normal white or brown mushrooms; button, cremini, baby bella, portobello are all in this family

the flesh of other mushrooms is by and large the same, and you have similar goals when you cook them, but some mushrooms have different or better techniques. but that’s another post most people aren’t buying morels or chanterelles

hope this helps !

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moosefeels · 10 months

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i grew up poor which is an adventure and one of the side effects of that is two of the most Beloved dishes of my childhood are fried rice (powdered egg is good in fried rice and nothing else) and something my parents call "mushroom spaghetti," which is, in essence, pasta tossed in sauteed mushrooms.

for much of my childhood, the arc of the dish was: dice an onion, mince some garlic. get those going in a pan. once you can smell them, add a carton of sliced button mushrooms and a pat of butter. toss around in the pan with salt and pepper, deglaze with the bottle of sherry dad keeps around for mushroom dishes. add another pat of butter, toss in some spaghetti, top with a lot of parmesean. this is good to eat, to be clear. it's so good to eat.

but one of the pleasures of adulthood has been getting to make this thing for myself, which means i am bound by my own budget and my own preferences and my own spice cabinet and the fact that this is a dish i make because i love to eat mushrooms and not because i am broke as a joke so when i make it, i usually:

-use a carton or two of cremini mushrooms -use two shallots instead of an onion -deglaze the pan with white wine + stock enriched with a tablespoon or so of gelatin -huge, immoderate pinches of white pepper -finish the pasta + mushrooms with a huge pat of butter to make everything glossy -sometimes i top it with herbs + walnuts (i love you walnuts)

anyway i love you mushroom spaghetti

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lawful-evil-novelist · 2 years

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The Smiling One Recipes #1: The Stew from Chapter 10

Hey guys! I know we’re all still recovering from the nightmare that was chapter 10, but for a little interactive game to ease tensions and also display how absolutely mad I am, I decided I wanted to share some of the food eaten in The Smiling One, and Chapter 10 happens to be the first time I give a simpler recipe: a one-pot rabbit stew. It’s a modified version of the traveler’s stew from Heroes’ Feast, but it’s absolutely a good, hearty meal that is very comforting if, say, the writer of the fanfic you’re 10 chapters into just served you a massive gut-punch cliffhanger without any remorse.

Now I wanna give a few fair warnings before we really start because although this stew is simple, I know not everyone is very versed in cooking:

Make sure you are as mentally prepped as you are physically prepped. Stew is simple but it is also extremely time consuming and labor intensive. If you don’t have the spoons to cook, don’t force yourself to cook.

Make sure you know your ingredients before you go get them. If you’re like me and can’t get a hold of or afford an ingredient, find a substitution. I’ll have a few listed that I used for the sake of helping you guys out. Just be aware it will change the end-result slightly.

Prep in advance and clean as you go. The nice thing about stew is there are long periods where you’re not really doing much and that is the perfect time to get some cleaning done, provided all your other ingredients were already prepared and set aside for when you need them. If you need to cut something, cut it before you start; it’ll save you a ton of time. I’ll have the prep included in the recipe.

Cooking is more of an art than a science. If you think something should be removed, added, or modified, feel free to do so. You don’t need to work in exacts.

Alright with all that in mind, let’s get into ingredients. For the stew, you’ll need the following:

¼ cup all-purpose flour

1 ½ pounds cremini mushrooms (if you cannot find these, use white button mushrooms, they’re the same species)

1 ½ pounds rabbit (rabbit is hard to find, if needed, chicken thighs of the same weight can be substituted)

4 tbsp vegetable oil (this is how much I used, you may need more or less depending)

1 cup mead/red wine*

4 cups of bone broth (chicken preferably)

1 teaspoon sweet paprika

1 large yellow onion

2 russet potatoes (if you want to use yukon gold potatoes, use 3)

2 carrots

*A note on cooking with wine and mead: Wine comes in a lot of types based on grape and aging process. I used zinfandel because I actually drink that wine, but it’s actually not very good for cooking with lighter meats. Merlot is usually the wine recommended, I just don’t like merlot and don’t want to waste wine. Mead should, obviously, not be carbonated, and keep in mind that while wine will add a fruity body to the drink, mead will add a sweetness. If you wanna go for fic accuracy, in the chapter the alcohol being used is probably mead.

The first step in this process is prep, which is the second most labor-intensive part of the recipe:

Wash, stem, and cut your mushrooms into bite-sized pieces. Mushrooms are almost always really dirty so make absolutely sure you’ve washed them thoroughly (I’m bad at that don’t be me). Put the mushrooms in their own bowl.

Peel and chop your carrots into 1/2-inch slices.

Peel and chop your onion, the cut job doesn’t need to be pretty, it just needs to be small enough to cook through. I’m really bad at cutting onions so stew allows me to hide my mistakes.

Peel and chop your potatoes into roughly 1-inch pieces. Put the potatoes, onions, and carrots in the same bowl they go in at the same time.

If you’re using rabbit, like Drizzt you may have to skin/debone/cut the meat yourself, same with the chicken. I managed to get ahold of boneless, skinless chicken thighs so all I had to do was cut it into bite-sized pieces.

Once all your food is prepped, it’s time to cook!

Pre-Cook Your Mushrooms

Heat 1 tbsp of vegetable oil in a large pot on medium-high, heat until shimmering (I’m using a cast-iron dutch oven, they’re an indispensable part of any kitchen really).

Shimmering: Not smoking, not bubbling, just hot enough to be very fluid and water should evaporate when flicked into it.

Add your mushrooms and cook them until the liquid is released and evaporated. Transfer them into a bowl and set aside.

Note: Mushrooms release liquid when heated, you MUST pre-cook them or you’ll make the stew watery.

Brown Your Meat:

Mix flour, pepper, salt, and a little paprika into a bowl and add your meat, toss the meat in the flour mixture until fully coated.

Add another tbsp of oil to the pot and heat until shimmering.

Add your meat in batches so as to not overcrowd. You’re just browning the meat so it does not need to be fully cooked. Make sure each piece is browned on all sides and transfer into a bowl before starting the next batch. Add oil as needed. When the meat is all browned, set the bowl aside.

This part of the recipe is labor-intensive and takes a decent amount of time, be prepped for that.

Cooking the Stew Proper:

Add your wine, then use it to scrape off any pieces of chicken or mushroom stuck to the bottom of the pot. This is called deglazing and it gives you something to do while the alcohol cooks off the wine. Not cooking off the alcohol just makes your stew taste like booze and that’s not great.

Add your meat, broth, and paprika, bring to a simmer, then lower the heat and cover.

Let cook for 1 ½ to 2 hours. This is the part of cooking that’s a bit of a waiting game, it’s a good time to clean up any messes you’ve left or do other chores (or be me and write down the process of cooking a stew you made specifically because you don’t know how to stop investing way too much time and spoons into a fanfiction, I’m not your mom).

Add the onions, carrots, potatoes, and mushrooms and continue to cook for about 30 minutes.

Serve hot and add salt and pepper as needed/desired.

I like stew with sourdough bread so I went out and bought some, you don’t need to do that, serve it however you like and enjoy! I’m gonna go lie down.

#recipe #food recipe #fanfiction recipe #chicken stew #rabbit stew #it's technically both i made chicken stew but the actual recipe calls for rabbit so #cw raw meat

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simpleketodietmeals · 1 year

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#beef #Health #Ketosis #one-pot #stroganoff #Weightloss

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knopfcooks · 1 year

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Ginger-Cilantro Chicken Noodle Soup

From THE DON’T PANIC PANTRY COOKBOOK by Noah Galuten

This is just another way of showing off great stock, by seasoning it with little more than fresh ginger, scallion, and tamari. It is meant to be a brothy, comforting soup that—once you have the chicken stock made—comes together in about 15 minutes. The green vegetables are intended to just barely wilt and remain bright, and the rice noodles make for a perfect accompaniment to soak up the broth and catch the mushrooms and greens on your chopsticks. Note: If you have any leftover chicken, whether from another recipe in this book or even a grocery store rotisserie chicken, this is a great way to use some last remaining scraps. But if you don't have that, you can simply buy a chicken breast from the store and poach it gently in a pot of water (or even the heated chicken stock) until just cooked. After that, you can remove the chicken, set it aside to cool, and then tear it into pieces for the soup.

Serves 4

1 (3 1/2-ounce) package bunashimeji (beech) mushrooms or 3 ounces or so of other mushrooms, such as white button, cremini, shiitake, or oyster

4 cups chicken stock

3 tablespoons tamari

3 scallions, thinly sliced, dark green tops kept separate

3-inch knob fresh ginger, grated or finely diced (about 2 ½ tablespoons)

4 ounces cooked chicken, torn into bite-size pieces

6 ounces rice noodles, such as mai fun, pad Thai, or vermicelli

Salt

2 small heads baby bok choy, very roughly chopped, or about 6 ounces spinach leaves, roughly chopped

Cilantro leaves, for garnish

White sesame seeds, freshly roasted or purchased already toasted

Equipment

Pot large enough to boil noodles and a 4-quart or so saucepan or soup pot

Prepare the mushrooms: For bunashimeji, cut off the dirty root end and discard it, then separate the mushrooms into individual pieces. For cremini or white button, brush off any dirt and thinly slice them. For shiitake or oyster, remove the stems then simply tear the caps into bite-size pieces.

Bring a pot of water to a boil for the rice noodles.

Meanwhile, in a 4-quart saucepan, bring the stock and tamari to a gentle simmer. Add the white and light green parts of the scallion, the ginger, chicken, and mushrooms. Bring the broth back to a simmer and then reduce the heat, cover, and keep at a bare simmer for about 10 minutes. Remove from the heat.

Add the noodles to the boiling water and cook according to the package directions. Drain the noodles and divide them among four bowls. Taste the soup for seasoning and add salt if it is need—it’s okay if it just on the brink of too salty, since there are still noodles and vegetables to go with it.

Add the bok choy or spinach to the pot of soup and stir them in so that they are submerged in broth. Cover the pot again and let the vegetables wilt for about 30 seconds (you want the boy choy stems to be crunchy, or the spinach to keep from going totally limp).

Divide the soup among the bowls, trying to distribute all of the components as evenly as possible. Garnish the bowls with cilantro leaves, the reserved scallion greens, and a light dusting of sesame seeds. Eat right away.

From The Don’t Panic Pantry Cookbook by Noah Galuten. Copyright © 2023 by Noah Galuten. Foreword copyright © 2023 by Iliza Shlesinger. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

#KnopfCooks

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sneakyguacamole · 1 year

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Roasted Mushroom and Halloumi Grain Bowl

Via NYT Cooking. 1 pound cremini or button mushrooms, sliced ¼-inch thick 1 bunch scallions, trimmed and cut into 1-inch lengths 8 to 9 ounces halloumi, torn into bite-size pieces 4 tablespoons extra-virgin olive oil, plus more for serving Kosher salt (such as Diamond Crystal) and black pepper 1 cup pearled barley or farro 1 cup Greek yogurt or sour cream ½ cup Kalamata olives, pitted and…

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#barley #cucumber #dill #farro #greek yogurt #halloumi #herbs #lemon #meals #mushrooms #olives #sour cream #vegetarian

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sialiasnest · 2 years

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Pan Roasted Ratatouille tastes like early summer

An easy 15 minute recipe -- the veggies do almost all the work

Use your freshest, best early summer veggies for this--get thee to a farmer’s market if you do not have a garden!

Slice one small Chinese eggplant and a zucchini that is about the same size into coins.

Cut a sweet Vidalia onion into bite size pieces,

Cut 8 button or cremini mushrooms into quarters

Cut 4 Campari tomatoes into quarters (or any small, sweet, fleshy tomato. Paste tomatoes should be fine)

Add cut veggies to a large lightly oiled grill pan or iron skillet. (I like a light flavored olive oil.) Toss everything to coat with oil. Spread things out so they are not too crowded. Put over campfire or under broiler on high heat, stirring about every 3 minutes. (I did mine in toaster oven). Meanwhile, prep the peppers, see instructions below.

Cook the zukes/eggplants&etc. until most things are lightly caramelized -- about 12 minutes -- pull it out before things burn.

Add minced garlic (dried/granulated is ok) and balsamic syrup, toss to coat everything, return to heat 1 min, stir, return to heat 1 min.

if things are too soupy, boil off some of the juices. The sauce should be a sticky glaze-like coating. Adding onion powder and granulated garlic can help to thicken it. Set the pan on a counter to cool for a moment.

Meanwhile, cut a sweet red bell pepper in half, remove seeds, lay down flat with skin side up on a seperate roasting pan. Roast until the skin blackens, then pull out and cover with a lid, let cool. After they are cool enough to handle, peel and chop into bite sized pieces. The blackened skin should practically fall off. add the chopped peppers to everything else.

Stir everything together, add shreds of fresh basil, (or thyme, rosemary, etc.)

Put in serving bowl, sprinkle with a little crumbly, salty cheese (a blend of parmesan and mozzarella is good)(optional: sprinkle with crushed red pepper flakes)

Serve.

(Optional, toss with cooked pasta, or put on toasted bread, or on a pizza, or on top of breaded fried eggplant slices.)

This makes about two servings—if serving more people, adjust quantities.

I’m on a low sodium diet, so I didn’t salt anything and just relied on the cheese, which was fine for me because all the fresh summer veggies were so flavorful and delicious and intense.. Tons of natural umami. If you like salt, feel free to add salt.

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garagnon · 2 years

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Chicken Marsala is a great Italian recipe

Chicken Marsala is an Italian-style recipe for tender pan-fried chicken breasts in a sweet Marsala wine and mushroom sauce. It's super quick and easy to make for a weeknight dinner AND sophisticated enough for company.

Recipe by Lisa

I really like that chicken Marsala one-pot dish…with easy cleanup!

Ingredients

▢ 4 chicken breasts sliced horizontally or pounded until 1/2" thick

▢ 1/2 tsp kosher salt

▢ 1/4 tsp black pepper

▢ 1/3 cup + 1 Tbsp. all-purpose flour

▢ 5 Tbsp olive oil , divided

▢ 3 tbsp unsalted butter , divided

▢ 8 oz white button mushrooms sliced

▢ 8 oz cremini mushrooms sliced

▢ 2 Tbsp shallots (or your favorite onion) minced

▢ 2 cloves garlic minced

▢ 2/3 cup dry Marsala wine

▢ 2/3 cup beef stock

▢ sprig of fresh thyme (optional)

▢ Fresh parsley minced, for garnish

Instructions

To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.

Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.

Cook chicken about 3-4 minutes per side, until golden.

Transfer chicken to a plate and set aside.

Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.

Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.

Remove mushrooms to plate with the chicken and set aside.

Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.

Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.

Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.

Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.

Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there!

Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes.

Stir and spoon sauce over chicken.

Garnish with parsley if desired and serve.

USE THE RIGHT MARSALA WINE

Marsala wine is a fortified wine that can be found in grocery stores. There are two main kinds; sweet and dry. Since chicken marsala is a savory dish, dry is definitely recommended. If you’ve never had marsala wine before, it’s very deep in flavor, and won’t disappoint in this dish!

Chicken Marsala is a great Italian recipe you should try today.

#chicken #chickens #friedchicken #chickenrecipes #backyardchickens #winnerwinnerchickendinner #grilledchicken #marsala #chickendinner #chickenbreast #chickenlover #bbqchicken #chickensandwich #marsalla #chickenstew #chickenstock #chickendish #chickenpasta #chickenskewers

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smitheliana89 · 7 days

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Top 7 Toppings to Pair with Pepperoni on Your Rising Crust Pizza

Rising crust pepperoni pizza is a classic favorite that never fails to satisfy cravings with its savory, spicy, and slightly greasy goodness. But why stop at just pepperoni when you can take your pizza experience to the next level with delicious complementary toppings? Whether you're making pizza at home or ordering from your favorite pizzeria, here are the top seven toppings to pair with pepperoni on your rising-crust pizza for an unforgettable flavor explosion.

1. Mushrooms:

Mushrooms are a natural pairing with pepperoni, adding earthy flavors and a satisfying meaty texture to each bite. Whether you prefer classic button mushrooms, savory cremini mushrooms, or exotic varieties like shiitake or oyster mushrooms, their umami-rich taste complements the boldness of the pepperoni perfectly.

2. Green Bell Peppers:

Green bell peppers bring a fresh, crisp texture and a subtle sweetness to your pizza, balancing out the richness of the pepperoni. Their vibrant color and mild flavor make them an ideal topping choice for those looking to add a pop of freshness to their pizza without overwhelming the palate.

3. Onions:

Caramelized onions add depth and sweetness to your pizza, enhancing the savory flavors of the pepperoni while providing a hint of sweetness. Whether thinly sliced and sautéed until golden brown or roasted until tender and caramelized, onions add a delightful complexity to your pizza that elevates every bite.

4. Black Olives:

Black olives offer a briny, salty flavor that compliments the spiciness of the pepperoni, creating a harmonious balance of flavors. Their distinctive taste and chewy texture add depth and richness to your pizza, making them a delicious and versatile topping choice for pepperoni lovers.

5. Fresh Basil:

Fresh basil leaves add a burst of bright, aromatic flavor to your pizza, contrasting beautifully with the richness of the pepperoni. Whether torn into small pieces or left whole as a garnish, basil brings a refreshing herbal note to your pizza that enhances its overall flavor profile.

6. Sliced Tomatoes:

Juicy, ripe tomatoes provide a burst of freshness and acidity to your pizza, cutting through the richness of the pepperoni and adding a burst of vibrant color. Whether thinly sliced or diced and spread across the pizza, tomatoes bring a refreshing contrast that complements the other toppings perfectly.

7. Mozzarella Cheese:

Last but certainly not least, no pizza is complete without a generous layer of melted mozzarella cheese. Its creamy texture and mild flavor provide the perfect backdrop for the bold flavors of pepperoni and other toppings, creating a gooey, indulgent pizza experience that's impossible to resist.

In conclusion, pairing pepperoni with the right toppings can take your rising crust pizza from ordinary to extraordinary. Whether you prefer classic combinations like mushrooms and onions or more adventurous options like black olives and fresh basil, experimenting with different toppings allows you to customize your pizza to suit your taste preferences and create a truly memorable dining experience. So, the next time you're craving a delicious pepperoni pizza, don't be afraid to get creative and explore new flavor combinations—you never know what delicious discoveries you might make!

#vanilla ice cream cup #snacks #ice cream cup #water crackers #vanilla ice cream

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askwhatsforlunch · 9 months

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Mushroom Pepper and Burrata Pizza (Vegetarian)

This gorgeous Mushroom Pepper and Burrata Pizza, fragrant with herbs, and colourful with fresh vegetables --some grown in my garden!-- makes a deliciously festive Friday night dinner. Have a good one!

Ingredients (makes one pizza):

1 tablespoon unsalted butter

1 tablespoon ch oil

200 grams/7 ounces cremini and button mushrooms

half a dozen leaves fresh sage

1 garlic clove, minced

1 tablespoon Modena Balsamic Vinegar

a pinch of salt and freshly cracked black pepper

a whole green Bell Pepper

half an orange Bell Pepper

half a red Bell Pepper

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon salt

½ freshly cracked black pepper

1 tablespoon olive oil

1 cup Tomato Concassée

¼ teaspoon Red Chili Flakes

255 grams/9 ounces Pizza Dough

125 grams/4.4 ounces Burrata Mozzarella

¼ teaspoon Red Chili Flakes

Melt butter with olive oil in a large, nonstick skillet, over medium-high heat.

Slice cremini and button mushrooms into thick slices. Once the butter is just foaming, add mushrooms to the skillet, and sauté, coating in butter and oil, about 3 minutes.

Finely chop sage leaves, and stir them in as well. Cook, a minute more or so, until mushrooms are well-browned. Stir in minced garlic.

Then, deglaze with Balsamic Vinegar. Cook, 1 minute. Season with salt and black pepper. Remove from the heat and allow to cool.

Preheat oven to 250°C/485°F. Lightly oil a large pizza pan, or line a baking tray with baking paper.

Seed and slice green, orange and red and Bell Peppers. In a shallow plate, combine dried basil, dried oregano, salt and black pepper. Stir in olive oil and mix well. Toss Bell Pepper slices in the oil and herb mixture, coating them well. Set aside.

Combine Tomato Concassée and Red Chili Flakes, stirring well to mix.

On a lightly floured surface, roughly roll out Pizza Dough (you can also hand-stretch it, if you prefer. Place Pizza Dough onto prepared pizza pan or baking tray.

Generously spread Chili Tomato Concassée onto Pizza Dough, just leaving out the edges.

Scatter Bell Pepper slices all over the Concassée. Scatter Balsamic mushrooms on top. Tear Burrata Mozzarella into chunks, and scatter liberally on top. Sprinkle with Red Chili Flakes.

Place pizza in the hot oven, and bake, at 250°C/485°F, for about 14 to 17 minutes, until crust is beautifully golden and cheese is bubbly.

Serve Mushroom Pepper and Burrata Pizza immediately, with a glass of chilled Pinot Grigio or rosé.

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moniraspicy-blog · 7 days

Video

youtube

Homemade Mushroom Vegetable Noodles | Quick & Flavorful Recipe

Title: "Homemade Mushroom Vegetable Noodles | Quick & Flavorful Recipe"

Description: Craving a delicious and nutritious meal that's quick to whip up at home? Look no further than our Mushroom Vegetable Noodles recipe! Packed with savory mushrooms, vibrant vegetables, and hearty noodles, this dish is a surefire crowd-pleaser for busy weeknights or lazy weekends. Join us in the kitchen as we show you how to create this flavorful and satisfying meal from scratch. With simple ingredients and easy-to-follow steps, you'll have a mouthwatering dinner on the table in no time. Don't forget to subscribe for more tasty recipes to enjoy in the comfort of your own home! 🍄🥦🍜

Ingredients:

200g noodles of your choice (such as spaghetti or rice noodles)

200g mixed mushrooms (such as button, cremini, or shiitake), sliced

1 red bell pepper, thinly sliced

1 medium carrot, julienned

2 cups spinach leaves

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 tablespoon sesame oil

Salt and pepper to taste

Sesame seeds and chopped green onions for garnish

Instructions:

Cook the noodles according to the package instructions until al dente. Drain and set aside.

In a large skillet or wok, heat some oil over medium-high heat. Add the minced garlic and sauté until fragrant.

Add the sliced mushrooms to the skillet and cook until they start to brown and release their juices.

Stir in the sliced bell pepper and julienned carrot, and cook for a few minutes until they begin to soften.

Add the cooked noodles to the skillet along with the soy sauce, oyster sauce (if using), and sesame oil. Toss everything together until well combined.

Toss in the spinach leaves and cook until they wilt.

Season the dish with salt and pepper to taste, and give it a final stir.

Serve the mushroom vegetable noodles hot, garnished with sesame seeds and chopped green onions for extra flavor and visual appeal.

Get ready to impress your taste buds with this delightful Mushroom Vegetable Noodles recipe! 🍄🥦🍜 Let us know in the comments how yours turned out, and don't forget to give this video a thumbs up if you enjoyed it! #HomemadeNoodles #MushroomRecipe #VegetableNoodles #QuickDinner #EasyRecipes #ComfortFood

#youtube #recipre

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sfrecipes · 2 months

Text

Four Seasons Sheet Pan Pizza—Pizza Quattro Stagioni

The headnote says, "This pizza is a bit of a showstopper, maybe a bit of a show off too. It’s just so pretty to see a sheet pan full of four different pizza choices. If you’re like me, you’ll want a square of all four choices. If you’ve got picky eaters in your group, you could top one quadrant of the pizza with just plain cheese."

Serves 6

Olive oil cooking spray

2 tbsp (25 g) cornmeal

1½ cups (180 g) self-rising flour, plus more for working with the dough

1½ cups (375 g) plain Greek yogurt

1 (14-oz [400-g]) can petite diced tomatoes, drained

3 tbsp (75 g) tomato paste

3 tbsp (45 ml) olive oil, divided

1 tsp garlic powder

½ tsp crushed red pepper flakes, optional

1 tsp dried basil

½ tsp dried oregano

Pinch of sugar

Salt and pepper

3 cups (345 g) mozzarella cheese, shredded

4 oz (115 g) cremini or button mushrooms, thinly sliced

3 oz (90 g) prosciutto, thinly sliced

1 cup (170 g) marinated artichoke hearts, drained and thinly sliced

3 large Roma tomatoes, thinly sliced

10–12 small basil leaves

Preheat the oven to 425°F (220°C). Coat a sheet pan with cooking spray and the cornmeal.

For the dough, in a medium bowl, combine the flour and yogurt until a shaggy dough forms. Knead the dough in the bowl for a few turns, just until the dough forms a smooth ball. Turn out the dough onto the prepared baking sheet. Press the dough into the pan, sprinkling the top of the dough with a bit of flour as needed to prevent sticking, until the dough reaches the edges of the pan.

For the sauce, in a medium bowl, combine the diced tomatoes, tomato paste, 1 tablespoon (15 ml) olive oil, garlic powder, red pepper flakes, basil, oregano and sugar. Season to taste with salt and pepper. Spread the pizza with 1 cup (240 ml) of the sauce, leaving a 1-inch (2.5-cm) border all around. Spread the mozzarella cheese on the pizza.

For the assembly, in a small bowl toss the mushrooms with 1 tablespoon (15 ml) olive oil. Place the mushrooms on one-fourth of the pizza, creating a square area for each of the seasons. Place the prosciutto on one-fourth of the pizza, the artichokes on another one-fourth of the pizza and finally the tomatoes and basil on the remaining quadrant, tucking the basil underneath the sliced tomatoes. Drizzle the tomatoes and basil with the remaining 1 tablespoon (15 ml) of olive oil.

Bake the pizza for about 22 minutes, or until the cheese is melted and beginning to brown. Let the pizza cool for about 5 minutes before serving.

Recipes reprinted with permission from 2-Ingredient Miracle Dough Cookbook by Erin Renouf Mylroie. Page Street Publishing Co. 2019. Photo credit: Ken Goodman.

#2-ingredient miracle dough cookbook #baking

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nbula-rising · 2 months

Text

Hungarian Cabbage With Noodles (Káposztás Tészta)

Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 6 servings

Ingredients

1 large head cabbage, cored and shredded

1 large onion, chopped

8 ounces butter

Kosher salt, to taste

Freshly ground black pepper, to taste

1 pound medium egg noodles, cooked

Steps to Make It

In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.

Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary, to serve piping hot.

Recipe Variations

Add 1 cup sliced button, cremini, or other mushrooms to the skillet with the cabbage and onion and cook until they are all golden brown and tender.

Before serving, add 1 cup cooked, crumbled, or diced bacon to the cabbage, onion, and noodles mixture.

After mixing the cabbage and onion with the noodles, add 1 cup chopped ham, combining well, and rewarm to serve hot.

How to Store Hungarian Cabbage With Noodles

While best eaten the same day it's made, leftovers can be stored in an airtight container, in the fridge, for up to two days.

#recipe #side dish

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