ROASTED MUSHROOMS WITH TOASTED BUTTERY HAZELNUTS
Provided by Alex Guarnaschelli
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a skillet large enough to hold the mushrooms in a single layer over medium-high heat. Add 1 tablespoon of butter, which should, ideally, melt quickly and turn a light brown color. Add the shallots, season with salt and pepper, and give them a quick stir. Add mushrooms, 1 more tablespoon of butter and season with a bit more salt. Cook for about 4 minutes until mushrooms begin to turn golden brown and release some of their water. To avoid a possible flame up, move pan away from the stove and carefully add the vermouth. Return pan to stove and let cook for 2 to 3 minutes to reduce the vermouth.
- While mushrooms are cooking melt remaining 1 tablespoon butter in a small skillet over low heat. Add the hazelnuts and let them "simmer" in the butter over low heat until they turn light brown, about 4 minutes.
- Once the vermouth has reduced and been absorbed by the mushrooms sprinkle in the paprika (use a mesh strainer to evenly distribute the paprika over all the mushrooms). Add the lemon juice and hazelnuts and give it a stir. Remove from heat and let cool for 2 minutes.
- Top each slice of toasted French bread with about 2 tablespoons of the mushroom mixture, place on platter and serve.
MUSHROOM AND HAZELNUT LOAF
This is another Jeremy Vincent recipe. This loaf is a perfect partner for roast turkey or chicken. The loaf can be prepared a day ahead and stored in the fridge. It is served as an alternative to stuffing, or cooked in a loaf tin, and served on the side. The loaf can also be used as a stuffing inside the bird, put into the cavity of a chicken or turkey, and cooked with the poultry. I have posted the recipe as printed from the Weekly Times.
Provided by Tisme
Categories < 4 Hours
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 180°C.
- Melt the butter in a large frying pan, add the shallots, garlic and onion and saute until translucent.
- Add a teaspoon of thyme and the mushrooms.
- Cook until the mushrooms are light brown.
- Add the wine and cook until the liquid evaporates, then repeat with the stock.
- Season with salt and pepper.
- Place the mushrooms in a bowl.
- Generously butter a 26cm loaf tin.
- Put the bread, parsley, sage, hazelnuts, remaining thyme and mushroom mixture in a large bowl.
- Stir in the eggs, cream and hazelnut oil (if using) until combined and season with a teaspoon of salt and half a teaspoon of pepper.
- Spread the stuffing in the loaf tin, then cover with foil and bake for 45 minutes.
- Remove the foil and bake another 30 minutes, until golden.
- Serve warm or at room temperature.
Nutrition Facts : Calories 397.2, Fat 31.5, SaturatedFat 16, Cholesterol 127.2, Sodium 318.5, Carbohydrate 21.6, Fiber 1.9, Sugar 2.8, Protein 7.2
MUSHROOMS WITH PASTA AND HAZELNUT OIL
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cook the linguine; while it is cooking, make the mushroom topping.
- Heat butter in a large skillet. Add the mushrooms and saute for a moment, Add a cover and a tad of water and simmer for 5 minutes or until tender. Remove the cover and evaporate the liquid. Add the garlic and saute just until aromatic. Remove mushrooms from the heat and season well to taste with salt and pepper.
- When the pasta is done, return it to the cooking pot and toss with mushrooms, hazelnut oil and parsley; keep on tossing until well combined and transfer to 2 heated pasta bowls. Garnish with hazelnuts and dinner is done. Accompany with steamed vegetable salad.
HAZELNUT, SAGE, AND MUSHROOM STUFFING
Provided by Melissa Roberts
Categories Mushroom Side Bake Thanksgiving Dinner Stuffing/Dressing White Wine Fall Winter Hazelnut Shallot Parsley Gourmet Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
- Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
- Meanwhile, cook shallots in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
- Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
- Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
- Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.
MUSHROOM MEATLOAF
This meatloaf is extremely juicy, and the mushrooms give it an interesting flavor!
Provided by RC2STEP
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
- Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.
Nutrition Facts : Calories 765.3 calories, Carbohydrate 26.2 g, Cholesterol 263.3 mg, Fat 50.8 g, Fiber 2 g, Protein 48.5 g, SaturatedFat 19.9 g, Sodium 1549.9 mg, Sugar 10.1 g
MUSHROOM MEAT LOAF
Although I don't consider myself much of a cook, I'm really proud of this recipe. The meat loaf is tender and moist, and the sauce has a nice, subtle spiciness to it. The mushrooms and ground turkey are an unexpected yet delicious combination. -Tyler Sherman, Williamsburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the eggs, bread crumbs, mushrooms, onion, garlic, salt, thyme and pepper. Crumble turkey over mixture and mix lightly but thoroughly. Shape into a 7-1/2x4-in. loaf. , Place meat loaf in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 3-4 hours., Combine chili sauce, mustard and cayenne; pour over meat. Cover and cook until heated through, about 15 minutes. Using foil strips as handles, remove the meat loaf to a platter.
Nutrition Facts : Calories 194 calories, Fat 8g fat (2g saturated fat), Cholesterol 130mg cholesterol, Sodium 648mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
MUSHROOM-WALNUT LOAF (GARDEN LOAF)
I cook the brown rice with a little toasted sesame oil to give it a nutty flavor. I love this recipe. It freezes well and easily reheats. Sometimes I add cooked sausage to the recipe, if I feel like having some meat that week. Otherwise, it's a hearty, satisfying recipe. Serve with mushroom-walnut gravy or my favorite savory sauce.
Provided by Delish! Trish
Categories Everyday Cooking Vegetarian
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
- Bake in the preheated oven until set, about 45 minutes.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 17.6 g, Cholesterol 132.5 mg, Fat 25.3 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 9.7 g, Sodium 396.6 mg, Sugar 1.4 g
More about "mushroom and hazelnut loaf recipes"
RECIPE: SAVORY HAZELNUT AND CAULIFLOWER NUT LOAF WITH …
From thekitchn.com
Estimated Reading Time 7 mins
MUSHROOM & HAZELNUT LOAF — GREEN KITCHEN STORIES
From greenkitchenstories.com
Estimated Reading Time 1 min
ROASTED MUSHROOM SALAD WITH HAZELNUTS - SUNSET …
From sunset.com
WILD MUSHROOM AND HAZELNUT STUFFING - HEALTHY LIVING …
From healthylivingmarket.com
HAZELNUT AND CREMINI MUSHROOM LOAF
From potluck.ohmyveggies.com
MUSHROOM HAZELNUT BREAD - SERVING DUMPLINGS
From servingdumplings.com
MUSHROOM SOUP WITH HAZELNUT GREMOLATA RECIPE | BON …
From bonappetit.com
EASY MUSHROOM LOAF | STONESOUP
From thestonesoup.com
5/5 (5)Total Time 30 minsServings 3
SAGEY MUSHROOM WALNUT ROAST | FEASTING AT HOME
From feastingathome.com
4.9/5 (29)Uploaded Feb 14, 2021Category Vegetarian MainPublished Nov 20, 2020
CREAMY MUSHROOM CHESTNUT SOUP - SIMPLY RECIPES
From simplyrecipes.com
15 DELICIOUS VEGAN MUSHROOM LOAF RECIPES - ADDICTED TO VEGGIES
From addictedtoveggies.com
MUSHROOM & HAZELNUT LOAF RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MUSHROOM LENTIL LOAF - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
FETTUCCINE WITH MUSHROOMS AND HAZELNUTS RECIPE | MYRECIPES
From myrecipes.com
You'll also love