Mushroom And Wine Casserole Recipes

STUFFED MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
• Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.

CHICKEN WITH WINE & MUSHROOMS

Steps:

• Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
• Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

MUSHROOM CASSEROLE?

Steps:

• Lightly toast bread under broiler until it turns a golden colour.
• Remove from oven and set aside.
• Saute shallots and garlic in butter until softened.
• Next, stir in mushrooms, salt and pepper and cook on medium high heat for 3 minutes.
• Add white wine to mushroom mixture and allow to simmer for 5 minutes.
• Stir in whipping cream and mace and simmer until sauce thickens, about 10 - 15 minutes.
• Once sauce thickens taste and re-season with salt and pepper if necessary.
• Place toasted bread on aluminum foiled cookie sheet.
• Spoon mushroom mixture over bread.
• Sprinkle with cheese and breadcrumbs then dot with 1 tbsp of butter.
• Place under the broiler until top is a lovely golden colour. (watch carefully, it burns quickly).

DELICIOUS CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
• Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
• Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

MUSHROOM AND WINE CASSEROLE

Steps:

• Clean and trim raw mushrooms; cut in halves if too big.
• Place in 2 quart glass baking dish.
• Combine all other ingredients and pour over mushrooms.
• Bake, uncovered, in 300 degree oven for 45 minutes to 1 hour.