MUSHROOM, SCALLION, AND CHEESE OMELET
I love omelets! So easy and nutritious, with protein and a handful of veggies. This one keeps it simple but still tasty with hearty mushrooms and onions.
Provided by Rosa I
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 19m
Yield 1
Number Of Ingredients 7
Steps:
- Beat eggs together with milk, salt, and pepper in a bowl.
- Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half; top with more Cheddar cheese.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 3.9 g, Cholesterol 336.1 mg, Fat 16 g, Fiber 0.8 g, Protein 14.7 g, SaturatedFat 8.1 g, Sodium 333.7 mg, Sugar 2.3 g
BRAISED BEEF WITH RED ONIONS & WILD MUSHROOMS
Rich, sticky and packed with flavour, this is the kind of beef dish that puts a smile on everyone's face, even on the bleakest winter day
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 3h
Number Of Ingredients 7
Steps:
- Heat oven to 160C/fan 140C/gas 3. Pat the beef dry with kitchen paper and season both sides. Thinly slice the onions. Pour 600ml boiling water over the dried mushrooms. Soak for 30 mins, then drain, reserving the juices.
- Heat 2 tbsp of the oil in a large, flameproof casserole, then add the meat and fry on both sides until browned. you may need to do this in batches. Remove the meat from the pan, pour in the remaining oil, then add the onions and fry for 10 mins until softened and lightly browned. Return the meat to the pan, sprinkle in the flour and cook for 1 min.
- Add the port, mushroom liquid and soaked mushrooms. Bring to the boil, season, then cover tightly and cook in the oven for 1½-2 hrs until the meat is tender. Check after 1 hr and give it a stir. If the sauce looks like it's getting too thick, add a splash of boiling water.
- Taste and add more seasoning if necessary, then add the chestnut mushrooms and cook for a further 10 mins.
Nutrition Facts : Calories 570 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 54 grams protein, Sodium 0.4 milligram of sodium
WILD MUSHROOMS WITH RED ONIONS AND SCALLIONS
This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- In a skillet large enough to hold the mushroom mixture without crowding, melt butter with 1/4 cup oil over medium-high heat. Add onions, and season with 1 teaspoon salt; toss to combine. Cook, stirring often, until onions are translucent, 3 to 5 minutes. Add mushrooms, and toss to combine. Season with salt and pepper. Cook, stirring often, until mushrooms are almost tender, 3 to 4 minutes.
- Add scallions. Cover; cook, stirring occasionally, until mushrooms and scallions are tender, 7 to 8 minutes.
- Stir in vinegar and remaining 1/2 cup oil. Season with salt and pepper.
SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the mushrooms, wash them in cold water and drain well.
- If the mushrooms are large, slice them or cut them in halves or quarters.
- Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
- Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTEED SCALLIONS, MUSHROOMS, AND ASPARAGUS
Choose scallions with crisp green tops and clean white bulbs. As a rule, scallions with slender bulbs are the sweetest.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Thinly slice mushrooms. In a large nonstick skillet, heat oil over high heat. Add mushrooms; cook, tossing often, until browned, about 10 minutes.
- Meanwhile, bring 3 cups salted water to a boil in a small saucepan; add asparagus. Cook until crisp-tender, 3 to 5 minutes; drain.
- To mushrooms, add asparagus and scallions; season with salt and pepper. Cook, tossing, until scallions have wilted and pan is dry, about 2 minutes. Stir in vinegar; serve immediately.
Nutrition Facts : Calories 111 g, Fat 4 g, Fiber 6 g, Protein 7 g
SCALLION WILD RICE CREPES, MUSHROOM FILLED W/ RED PEPPER SAUCE
From Gourmet Magazine (November 2002) these savory crepes are the perfect vegetarian entree for a fancy dinner party. Each component can be made 2-days ahead, then assembled at the last minute. Not difficult to make, but there are a lot of steps. The result is worth the effort! Recipe by Shelly Wiseman. (Can substitute jarred roasted red peppers. And green onions are the same as a scallion...) Edited to add: Sauted portabello strips can completely replace all the fussiness with the dried mushrooms. I also served this with creamed spinach in place of the red pepper sauce. Just depends on what color looks best to you.
Provided by Wish I Could Cook
Categories Vegetable
Time 2h15m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 24
Steps:
- Make crêpe batter:.
- Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat and cook, covered, over low heat until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and cool to warm.
- Blend together milk, eggs, 3 tablespoons butter, flour, pepper, remaining teaspoon salt, and 1 cup cooked wild rice in a blender until smooth, about 1 minute. Transfer to a large bowl and stir in scallions and 1 1/2 cups cooked wild rice (reserve remainder for another use). Let batter stand, covered, at room temperature 1 hour.
- Make sauce while rice cooks:.
- Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and coarsely chop.
- Purée peppers with water, oil, vinegar, and salt in cleaned blender until smooth. Season with pepper and pour into a small heavy saucepan.
- Make filling while batter stands:.
- Soak porcini in boiling-hot water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into another small bowl.
- Heat oil and 1 tablespoon butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté porcini and cremini mushrooms, tossing with 2 wooden spatulas or spoons, until wilted and any liquid mushrooms give off is evaporated, 3 to 5 minutes. Add garlic, rosemary, thyme, salt, and remaining tablespoon butter and sauté, stirring, 1 minute. Add porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender, 3 to 5 minutes. Season with salt and pepper.
- Cook and assemble crêpes:.
- Line a plate with 1 square of wax paper. Heat crêpe pan over moderate heat until hot, then brush lightly with some melted butter. Spoon about 1/3 cup batter into pan, tilting and rotating to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, about 1 minute, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate. Top crêpe with another square of wax paper. Make more crêpes with remaining batter, brushing pan lightly with butter as needed. (You will have extra crêpes.).
- Preheat oven to 400°F.
- Brush some melted butter on bottom of a large shallow baking pan (1 inch deep). Spread 1/4 cup filling centered over half of 1 crêpe, then fold other half over filling to form a half-moon. Fold half-moon in thirds, overlapping outer sections (making a cone shape), and transfer to baking pan. Repeat procedure with 11 more crêpes, arranging in 1 layer in baking pan.
- Brush crêpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through, about 15 minutes.
- While crêpes are baking, heat sauce over low heat until hot, about 5 minutes.
- Put sauce on each of 6 plates and top with 2 crêpes.
- Cooks' notes:.
- Wild rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.
- Red pepper sauce can be made 2 days ahead and chilled, covered.
- Filling can be made 1 day ahead and cooled, uncovered, then chilled, covered.
- Crêpes can be made and filled 1 day ahead and chilled, wrapped in foil. Brush with melted butter just before baking.
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