Mushrooms In Cranberry Reduction Recipes

Steps:

• Simmer the dried mushrooms and shallots in two quarts water for 20 minutes. Meanwhile, heat the olive oil in a large stock pot and cook the garlic, celery, onion and leeks until soft.
• Strain the mushroom stock into the vegetables. Add the beans, thyme, rosemary, bay leaves, Cayenne and freshly ground pepper to taste (about a teaspoon). Bring to a boil, cover and simmer until the beans are cooked, stirring occasionally (they will take 45 to 90 minutes, depending on their age).
• Cut and discard the tough stalks from the broccoli rabe and coarsely chop the leaves and flowers. Add them to the beans with the fresh mushrooms and cook 12 minutes. Season to taste with balsamic vinegar and salt.
• Garnish the soup with chives and serve.

Steps:

• In a non-stick pan saute the garlic and shallots in the olive oil. Do not brown them.
• When the shallots and garlic are soft (about 3-5 minutes), add the mushrooms. Stir gently until mushrooms soften and give up their liquid.
• Turn up the heat to medium and add the juice, vinegar, tarragon, salt, and pepper.
• Bring to brisk boil and reduce the liquid to about 1/3 cup, stirring to keep ingredients from sticking.
• Either spoon over sliced steak or serve separately.

Steps:

• Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well., In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.

Steps:

• Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
• While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
• Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
• When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.

Steps:

• HEAT oil and butter in large skillet on medium heat.
• Cook onions, salt pepper, garlic powder, and onion powder for 3 mins
• Add mushrooms and cook for an additonal 3 min., stirring occasionally. or unitl onions are cooked.
• Add all remaining ingredients Bring to boil on high heat.
• Reduce heat to low and cover.
• Simmer 10 to 12 minute or until liquid is absorbed.
• Enjoy ! (I stir in more craisins to serve for more texture and a different flavor).