BAKED BRIE WITH MUSHROOMS
My sister craves this appetizer so much that I made a batch and carried it on the plane when I flew to New Mexico to visit her. The combination of creamy Brie with earthy sauteed mushrooms is scrumptious. -Melody Ansell, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.
Nutrition Facts : Calories 157 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 266mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
SMOTHERED HOT DOGS
An excellent recipe for football afternoons! the longer the hot dogs simmer, the better they taste. The recipe comes from a community cookbook.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix al ingredients except hot dogs and buns in a saucepan. Add hot dogs and simmer for at least 30 minutes, stirring occasionally.
- Serve hot dogs and sauce on buns.
Nutrition Facts : Calories 578.4, Fat 30.7, SaturatedFat 11.6, Cholesterol 48.4, Sodium 1534.7, Carbohydrate 51, Fiber 2.2, Sugar 9.1, Protein 19.1
SAUTEED MUSHROOMS WITH TARRAGON CREAM SAUCE
This is a delicious appetizer I just created last night based off of a Morel sauce recipe I found. We wanted an extra decadent button mushroom based dish, so here it is.
Provided by E. Nigma
Categories Vegetable
Time 10m
Yield 12 hors-d'oeuvre, 12 serving(s)
Number Of Ingredients 10
Steps:
- First wipe the button mushrooms clean with a damp paper towel. Slice the morels in half first and check for bugs that might have crawled inside. If using fresh morels, wash them first; if dried you may reconsititue them by soaking them in warm water for 30 minutes.
- Melt 4 tablespoons of the butter in a pan and saute the button mushrooms over medium-high heat for about 5 minutes or until done. Set these aside.
- Now melt the remaining 2 tablespoons of butter in the same pan and saute the shallots over medium-high heat for about 4 minutes. Add the sliced morels and sauted for a minute more.
- Reduce the heat slightly and deglaze the pan with the wine. Stir in the stock and cream. Add the tarragon and season to taste with salt and pepper.
- Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
- Serve with crostini (slices of a French bagette, toasted).
Nutrition Facts : Calories 101, Fat 9.6, SaturatedFat 6, Cholesterol 28.9, Sodium 112.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.7, Protein 1.8
HOT DOGS SMOTHERED IN BRIE AND TARRAGON MUSHROOMS
These are a fancy gourmet take on hot dogs. It is funny I got the idea for this recipe from an Item on Neopets.com. I wouldn't dream of using anything other than Nathan's famous hot dogs
Provided by GingerlyJ
Categories Lunch/Snacks
Time 13m
Yield 4 hot dogs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a skillet. stir in stock, tarragon, vinegar and sugar. Saute mushrooms and onions for about five minutes.
- add Brie and simmer about three more.
- in the meantime boil hot dogs five minutes and then place in grill pan for three.
- add hot dogs to buns and load up on mushroom topping.
Nutrition Facts : Calories 453.7, Fat 32.7, SaturatedFat 16.7, Cholesterol 69.6, Sodium 886.5, Carbohydrate 30, Fiber 1.6, Sugar 8.6, Protein 11
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