FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE
Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
- Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
- Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.
ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE
Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!
Provided by dimples
Categories Appetizers and Snacks Vegetable Mushrooms
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
- Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g
MUSHROOM CORN CHOWDER
Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.
Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
MUSHROOM AND POTATO CHOWDER
My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.
Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
MUSHROOM & BLUE CHEESE CHOWDER
This is a wonderful flavoured rich soup - even if you dont eat blue cheese (I dont!) try it - great with crusty dinner rolls - enjoy !!
Provided by Mommabee
Categories Chowders
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil or butter in large pan- stirfry garlic, onions.
- add mushrooms and cook for few minutes.
- Stir through flour, salt& pepper Pour in chick stock or milk mix and simmer 5 mins.
- Remove from heat& blend at least half of soup with blue cheese& cream or sour cream in blender or food processor.
- Mix this puree back in pan with remainder of soup and serve with sliced mushrooms, chopped parsley and some crubled blue cheese to garnish.
Nutrition Facts : Calories 429.6, Fat 35.7, SaturatedFat 21.8, Cholesterol 90.1, Sodium 765.5, Carbohydrate 15.7, Fiber 1, Sugar 4.8, Protein 13.3
BLUE CHEESE MUSHROOMS
Make and share this Blue Cheese Mushrooms recipe from Food.com.
Provided by echo echo
Categories Cheese
Time 27m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Remove and chop the mushroom stems.
- Cook the stems with the onions in butter until tender and brown.
- Mix together the 2 Tbs bread crumbs, cheese, salt and pepper; stir in the stems and onions.
- Fill the mushroom crowns with the mixture.
- Sprinkle all with the 3 Tbs crumbs.
- Place on a baking sheet and bake at 350° 12 minutes.
Nutrition Facts : Calories 74.6, Fat 5, SaturatedFat 3, Cholesterol 12.3, Sodium 111.3, Carbohydrate 5.6, Fiber 0.5, Sugar 0.8, Protein 2.2
MUSHROOM-BLUE CHEESE QUICHE
Sounds great but I haven't tried it yet. It is adapted from The Galley K.I.S.S. book by Corinne C. Kanter and this is from Norma Henderson aboard "Cera"
Provided by Oolala
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Make or buy a prepared shortbread pastry crust and line a pie tin with it.
- Cook the mushrooms and lemon juice until "dryish".
- Pour this mixture into the pie shell along with the blue cheese, scallions and bacon.
- In a separate bowl, lightly beat the remaining ingredientss and add them to the pie shell.
- Cook at 350 (maybe hotter-recipe says "hot oven") for 45 minutes until browned and puffy.
Nutrition Facts : Calories 304.9, Fat 21.6, SaturatedFat 7.3, Cholesterol 124.2, Sodium 388.1, Carbohydrate 18.2, Fiber 1.2, Sugar 1.2, Protein 9.9
BACON, BLUE CHEESE, CAULIFLOWER CHOWDER
I use this as a low carb meal, using cawliflower. But you can easily substitute diced cooked potatoes. Enjoy.
Provided by Shirl
Categories Chowders
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cut bacon into small pieces. In large stock pot over medium heat cook bacon until crisp. Drain off fat.
- Chop onions, slice leeks lengthwise clean and chop. Add onions,leeks, thyme, bay leaves and garlic to pot with bacon. Saute until onions are translucent.
- Cut cauliflower into small florets, grate carrots and slice mushrooms. Add florets, carrots and mushrooms to pot and saute for 5-10 minutes.
- Add chicken broth and cook until vegetables are done.
- Add blue cheese and cook until blue cheese melts.
- Pour in half and half turn heat to low and cook approx 10-15 minutes until heated throughly.
- I have been known to add any kind of fish that will hold together. Delicious on a cold rainy night. This makes a big batch, but when i fix it we have it for dinner then lunch the next day.
Nutrition Facts : Calories 511.8, Fat 41.2, SaturatedFat 19.4, Cholesterol 88, Sodium 1407.4, Carbohydrate 15.7, Fiber 2.7, Sugar 4.5, Protein 21.2
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