Mushroom Ramekins Pieczarki W Muszelkach Recipes

MUSHROOM RAMEKINS (PIECZARKI W MUSZELKACH)

Mushroom Ramekins (Pieczarki W Muszelkach) image

Based on a recipe from Marja Ochorowicz-Monatowa's cookbook, Polish Cookery. My husband loves this dish and I make it for him on holidays and for his birthday, making it a frequent flyer in our household. A chef friend of ours, Lorin, says to bake it 5 to 15 minutes.

Provided by mersaydees

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

12 -15 medium mushrooms, cleaned and thinly sliced
1 lemon, juiced
1/2 medium onion, minced
butter
salt
pepper
1 teaspoon flour, heaping
2 tablespoons parmesan cheese, grated
1 cup sweet cream
2 egg yolks, lightly beaten
butter, for topping
1/4 cup breadcrumbs, for topping

Steps:

Preheat oven to °400°F.
Sprinkle mushroom slices with lemon juice in medium sauté pan. Add onion and a little butter and simmer, tightly covered, until transparent. Season with salt and pepper, dust with flour, add grated Parmesan, cream, and egg yolks. Mix thoroughly. Butter 4 6-8-ounce ramekins, sprinkle with bread crumbs, and dot with butter.
Bake 5 minutes.

VEGETABLE RAMEKINS

Vegetable Ramekins image

Says Dona Alsover of Upland, California, "Our children and grandchildren live far away, so my husband, Jim, and I frequently plan a quiet dinner by candlelight. We have Vegetable Ramekins often since we can pull fresh things from our garden all year. It is a colorful and delicious side dish."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 small zucchini or yellow summer squash, halved and cut into 1/2-inch slices
1/4 cup chopped green pepper
1/3 cup broccoli florets
1 medium carrot, julienned
1 medium potato, peeled, cooked and cubed
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup 2% milk
1/4 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
1/4 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
1 tablespoon chopped walnuts

Steps:

In a large saucepan over medium heat, cook the squash, green pepper, broccoli and carrot in boiling water until crisp-tender; drain. Stir in the potato. , Spoon into two greased ovenproof 10-oz. custard cups or casseroles. In a small saucepan, melt butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually adding the cheese in small amounts; cook and stir until cheese is melted. , Pour over vegetables. Sprinkle with parsley and walnuts. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly.

Nutrition Facts : Calories 352 calories, Fat 21g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 491mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 11g protein.

ZUCCHINI MUSHROOM BAKE

Zucchini Mushroom Bake image

Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. -Jacquelyn Smith, Carmel, Maine

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

3 cups sliced zucchini
2 cups sliced fresh mushrooms
1/3 cup sliced onion
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. Toss together first 5 ingredients; place in a shallow greased 2-qt. baking dish., Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes.

Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 249mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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