SAUTEED MUSHROOMS WITH SMOKED HAM
Categories Mushroom Side Sauté Lemon Ham Fall Chive Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Place dried mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve mushroom soaking liquid. Chop mushrooms.
- Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add button mushrooms. Sauté until mushrooms are brown and juices evaporate, about 12 minutes. Add porcini mushrooms; stir 1 minute. Transfer mushroom mixture to medium bowl.
- Add remaining 2 tablespoons oil to same skillet over medium heat. Add shallots and next 3 ingredients. Sauté until shallots are tender, about 2 minutes. Add mushroom mixture and 1/2 cup mushroom soaking liquid, leaving behind any sediment. Cover and simmer until mushrooms are tender, stirring occasionally and adding more soaking liquid if mixture is dry, about 20 minutes. Add lemon juice; season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
- Transfer mushroom mixture to serving bowl. Garnish with parsley sprigs.
- Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
STUFFED CREPES WITH MUSHROOMS, HAM AND BECHAMEL SAUCE
Categories Mushroom Pork Bake Bastille Day Parmesan Ham Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 21
Steps:
- For Filling
- Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
- Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
- For Sauce
- Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
- For Crepes
- Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
- If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
- Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
- Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.
PHYLLIS DILLER'S STUFFED MUSHROOMS
Oldie but goodie, I made these for Stephanie's Bat Mitzvah buffet, minus the devilled ham, Underwood had Roast Beef Spread at that time. Good unusual stuffed mushroom recipe. I usually double the recipe.
Provided by mandabears
Categories Vegetable
Time 25m
Yield 12 mushrooms
Number Of Ingredients 9
Steps:
- In a medium bowl mix all ingredients together well except for mushrooms and paprika.
- Remove stems from cleaned mushrooms.
- Fill caps with ham mixture.
- Dust tops with paprika.
- Place in a greased baking dish.
- Bake at 375 degrees or until mushrooms are tender.
Nutrition Facts : Calories 54.7, Fat 3.6, SaturatedFat 1.3, Cholesterol 23.8, Sodium 175.7, Carbohydrate 2.9, Fiber 0.3, Sugar 0.5, Protein 3
HAM AND CHEESE STUFFED MUSHROOMS
Juicy field mushrooms stuffed with ham and mozzarella - a delicious light lunch that's ready in just 15 minutes. These mushrooms work well as a dinner party appetizer, as well as a quick main meal.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Finely chop two of the field mushrooms and mix together in a bowl with the smoked ham, mozzarella and crushed garlic, then season well with salt and freshly ground black pepper. Fill the remaining eight mushrooms with the mixture.
- Put the mushrooms in a large oven dish, drizzle with the olive oil and cook for 7 mins on high. Serve on top of the salad leaves, and make sure you have plenty of crusty bread to mop up the juices.
Nutrition Facts : Calories 179.3, Fat 12.8, SaturatedFat 5.2, Cholesterol 39.5, Sodium 609.8, Carbohydrate 3.1, Fiber 0.6, Sugar 1.2, Protein 13.9
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