Tipsy Mushrooms Recipes
SIRLOIN TIPS AND MUSHROOMS
Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
Provided by GRANNYA
Categories 100+ Everyday Cooking Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
- Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.
Nutrition Facts : Calories 257 calories, Carbohydrate 7.1 g, Cholesterol 49.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 21.7 g, SaturatedFat 3.5 g, Sodium 555.5 mg, Sugar 3.1 g
TIPSY MUSHROOMS (WITH BRANDY)
The best choice when you want to pamper and impress your loved ones in style. Great side dish with grilled meats ..! AND the ease of preparation in just over 7-8 minutes is a DEFINITE BONUS.
Provided by Mini Ravindran
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice the mushrooms into fours.
- Melt the butter in a skillet.
- Add to the pan and sauté on high heat until soft for about 5 minutes.
- Remove from the heat and carefully add the brandy to avoid flame ups.
- Return to the heat and cook until pan juices have slightly thickened.
- Serve warm.
KATE L'S TIPSY MUSHROOM PEPPERONI PIZZA
This is my signature pizza creation, set apart from your ordinary pepperoni and mushroom pizza by the fennel seeds and Recipe #323900 #323900. I first read about fennel seeds when DH was given a spice set; fennel is supposed to aid the digestion of fatty things such as pepperoni and reduce GERD. We enjoy the slight anise-flavored crunch taste sensation, and DH's picky-eater son has embraced fennel seeds as well. Portabello mushrooms benefit from some precooking before loading as toppings; to avoid adding even more fat to my cheesy pizza, I began "sauteeing" my mushrooms in dry sherry in the microwave, as in Recipe #323900 #323900. In a pinch, I use drained canned mushroom slices, but that hint of sherry flavor of the Tipsy Mushrooms really sets off my signature pizza. I use half mozzarella and half Sargent's shredded 6-cheese Italian blend for my ultimate pizza, but you can use whatever mix of cheeses you prefer. We strongly prefer Margarita sliced pepperoni over Hormel's. DH and I always loved Boboli pizza crust and Boboli pizza sauce; if you want even bolder "manly" taste, I recommend using 2Bleu's Recipe #265466 #265466 and Recipe #255242 #255242. Cheese lovers will want to increase the amount of cheese, I gave the standard amount.
Provided by KateL
Categories Cheese
Time 17m
Yield 1 12-inch pizza, 6 serving(s)
Number Of Ingredients 7
Steps:
- If making own pizza crust and/or pizza sauce, prepare them first.
- Preheat oven to 450 degrees Fahrenheit, or follow directions for pizza cooker.
- Spread pizza sauce over browned side of Boboli crust.
- Sprinkle fennel seeds over pizza. Sprinkle mozzarella cheese over pizza, followed by special gourmet-blend cheese.
- Lay out 12 slices of pepperoni around the outer edge of the pizza, then distribute the 6 remaining slices on an inner circle. Voila, you have marked your pizza for 6 slices!
- Prepare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2 cups of sliced mushrooms are cooked in 1/2 cup dry sherry for 2 1/2 to 3 minutes in the microwave, and then drained. (We love Portabello mushrooms on our pizza and the slight hint of sherry drives us wild. For a pantry-raid pizza, drained canned sliced mushrooms will do in a pinch, although it's not as good.).
- Distribute sauteed mushrooms over top of pizza. I try to be artistic.
- Bake at 450 degrees Fahrenheit for 12-15 minutes, or until cheese starts to brown. (If using directions from Recipe#255466 #255466, I found that 10 minutes at 500 degrees was a bit too long.).
- Cut into 6 slices and serve hot.
MUSHROOMS IN PUFF PASTRY
This is a really easy recipe that looks and tastes like it took hours to make. It calls for wild mushrooms, but you can use any or a mixture of whatever is in season. If you can't find the pastry squares, you may use the round ones that have the removeable tops.
Provided by Susan Dillard
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms and shallots in oil until soft.
- Season with salt and pepper.
- Add cognac or brandy and reduce slightly; add cream and boil until cream thickens slightly.
- Stir in butter, herbs,and lemon juice.
- Taste and season with additional salt and pepper if needed.
- Bake the puff-pastry rounds or squares according to package directions.
- Split baked shells in half and divide the mushroom mixture between the bottom halves of the shells.
- Place pastry tops on top and serve.
- Optional: I like to add a little grated Gruyere or Swiss cheese after adding the mushroom mixture to the shells and baking just enough to melt the cheese.
Nutrition Facts : Calories 658.6, Fat 52.4, SaturatedFat 18.8, Cholesterol 59.4, Sodium 221.6, Carbohydrate 40.7, Fiber 1.6, Sugar 1.4, Protein 8.2
TIPSY MUSHROOMS
I invented this recipe looking for a star-side dish to go with a fairly plan dinner of roasted chicken and salad. It was such a hit that I've made it a staple in my dinner-party side dish rotation! It's most-requested on chilly winter nights when everyone could use a little "happy" in the dinner hour.
Provided by Kristjana Cook
Categories Vegetables
Time 30m
Number Of Ingredients 5
Steps:
- 1. Brush dirt from the mushrooms (do not wash) and pop off the stems.
- 2. Slice into approximately 1/4 inch slices.
- 3. Heat a large skillet over medium heat and add olive oil.
- 4. Add mushrooms and gently stir to coat. Add a good pinch of Kosher or Sea salt and pepper.
- 5. Once mushrooms begin to wilt a little and the juices are coming out, add the garlic. Stir frequently to keep the garlic moving so it doesn't brown.
- 6. Once the mushroom juices have evaporated, add the whiskey and slightly lower heat. Allow to simmer, stirring frequently, until the mushrooms are completely soft and the liquid is reduced.
- 7. Serve as a side dish or on top of poultry or steak or fat burgers. Also makes a great topping for crusty bread slices!
TIPSY FAT-FREE MICROWAVE -SAUTEED MUSHROOMS
I am sharing my kitchen secret with you. I first read the small paragraph in Barbara Kafka's Microwave Gourmet about the possibilities of achieving "sauteed" mushrooms quickly in the microwave without a drop of butter. Then I began preparing my Portabello mushrooms this way to top my signature pizza (have you ever noticed that if you pile a lot of toppings on a pizza, it's hard to cook everything through?). I admit I use dry sherry almost as much as I use olive oil! One giant Portabello mushroom (5"-6" diameter) yielded 2 cups raw mushroom slice halves, which yielded 1 cup "sauteed" mushrooms for my pizza. These would also make a wonderful accompaniment to steaks or burgers, or omelets, or on other veggies...
Provided by KateL
Categories Vegetable
Time 5m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 2
Steps:
- If using giant Portabello mushrooms, please halve each mushroom slice.
- Place sliced mushrooms in microwave-safe pasta dish.
- Pour dry sherry or red wine over mushrooms. Cover loosely with wax paper.
- Microwave 2 1/2 to 3 minutes, until "sauteed.".
- Drain before using.
Nutrition Facts : Calories 64.4, Fat 0.2, Sodium 6.5, Carbohydrate 3.9, Fiber 0.7, Sugar 1.9, Protein 2.2
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