OVEN FRIES WITH MUSHROOM GRAVY
Steps:
- Preheat oven to 425 degrees. Cut potatoes lengthwise into thick slices, then into 1/2-inch by-1/2-inch-thick strips. Place in a bowl of cold water until ready to use. Drain, and dry well on paper towels.
- Toss potatoes with oil and spread out on a dark roasting pan or baking sheet. Scatter thyme over potatoes. Bake, turning occasionally, until potatoes are brown and crisp on all sides, 35 to 40 minutes.
- Remove from oven, discard thyme stems (the leaves will have fallen off), sprinkle with salt and pepper, and serve immediately.
SUNDAY POT ROAST WITH MUSHROOM GRAVY
Provided by Claire Robinson
Categories main-dish
Time 3h5m
Yield 4 servings with leftovers!
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
- Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
- Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
- To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.
PORTOBELLO MUSHROOM FRIES
Steps:
- Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F.
- Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips.
- Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom "fries" in the flour, followed by the egg mixture and finally in the seasoned panko.
- Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.
OVEN FRIES
These french fries are made in the oven.
Provided by Barbara Harris
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries.
- In a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper. Spread on baking sheet in one layer.
- Bake for 30 minutes in the preheated oven, until potatoes are tender and browned. Serve immediately.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 34.1 g, Fat 1 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 402.7 mg, Sugar 3.9 g
COUNTRY-FRIED STEAK WITH MUSHROOM GRAVY
Make and share this Country-Fried Steak With Mushroom Gravy recipe from Food.com.
Provided by bmcnichol
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture then dredge in flour mixture. Repeat procedure with remaining steaks.
- Heat oil in a large nonstick skillet over medium-high heat. Add steaks and cook 3 minutes on each side or until browned. Remove steaks from pan and keep warm.
- Add mushrooms to pan and sauté 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil and cook 1 minute, stirring constantly. Spoon over steaks.
- Serve with mashed potatoes.
Nutrition Facts : Calories 97, Fat 2.6, SaturatedFat 0.3, Cholesterol 0.2, Sodium 470.6, Carbohydrate 13.8, Fiber 0.9, Sugar 1.4, Protein 4.9
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- Rinse and dry the potatoes. Cut the potatoes into wedges by cutting lengthwise down the centre and placing the cut side down on the cutting board to cut into quarters. Cut again if needed and potatoes are too large.
- Place the wedges in a large bowl and coat with high heat cooking oil and season with salt and pepper. You will need a generous amount of oil to ensure the wedges don't stick to the pan. Avoid using any type of foil. Spread the wedges in an even layer and bake for 20 minutes. Remove from the oven and flip. Cook another 20 minutes until golden brown.
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