CHICKEN TETRAZZINI WITH MUSHROOMS AND SHERRY
Steps:
- For the mushroom saute: Bring a large pot of salted water to a boil.
- Melt the butter in a large saute pan set over medium heat. Add the thyme and shallots, and saute until the shallots begin to brown, 1 minute. Add the mushrooms and 1/2 teaspoon salt. Saute for 5 minutes, stirring often. Add the sherry and cook until it evaporates and then add several grinds of black pepper.
- Cook the spaghetti to al dente. Drain well and cool.
- For the sauce: Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray.
- Melt the butter in a saucepan set over low heat. Add the flour, stirring constantly for 5 minutes to make a roux. Add the half-and-half, 1 cup at a time, stirring constantly. Increase the heat to medium and cook, stirring often, until the sauce thickens, 5 to 8 minutes. Season with salt and pepper.
- In a large mixing bowl combine the mushroom saute, cooked pasta, chicken and white sauce with 2 1/2 cups of the Cheddar. Season with salt and pepper. Add to the prepared casserole dish and top with remaining 1/2 cup cheese, the breadcrumbs, the remaining 1/2 cup melted butter and a dusting of smoked paprika. Bake for 20 to 25 minutes. Then, cover the casserole with foil and cook for 10 more minutes. Serve hot or cool to room temperature to store in the refrigerator or freezer for later use.
BOUILLON OF WILD MUSHROOMS AND CORIANDER
Provided by Molly O'Neill
Categories project, soups and stews, appetizer
Time 2h
Yield Four servings
Number Of Ingredients 11
Steps:
- Place the shiitakes, garlic, onion, tomatoes, coriander stems and water in a large pot. Bring to a boil. Reduce heat and simmer for 1 hour. Strain the broth through a fine sieve lined with cheesecloth. Cleanthe pot, add the broth and place over medium-high heat. Simmer rapidly until reduced to 2 cups, about 20 minutes. Strain again. Return the broth to the pot, season with 1 teaspoon salt and pepper and keep hot.
- Heat the Madeira in a medium skillet over medium heat. Add the wild mushrooms and cook until softened, about 3 minutes. Season with the remaining 1/2 teaspoon salt and pepper. Divide the mushrooms and the coriander leaves among 4 bowls. Ladle in the broth and serve immediately.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 913 milligrams, Sugar 8 grams
WILD MUSHROOM SOUP WITH SHERRY
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth to remove any dirt. Coarsely chop Porcini.
- Melt butter in heavy large saucepan over medium high heat. Add onion and saute until tender, about 5 minutes. Add garlic, Shiitake and Porcini and saute until mushrooms are tender, about 5 minutes. Add Sherry and boil until almost all liquid evaporates. Add reserved soaking liquid and stock. Simmer soup 15 minutes to blend flavors. Add Enoki mushrooms and stir until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional Sherry and garnish with epazote, oregano or chives.
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