May 4th, 2013 by alice
Tags: Creamushroom, Soup, Thick | 
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INGREDIENTS
- 1lb freshsliced mushrooms
- 2 (14 1/2 ounce)cans ready to usereduced-sodium chicken broth
- 1/2teaspoononion powder
- 1/8teaspoonblack pepper
- 1cuplow-fat milk
- 5tablespoonsall-purpose flour
- 1/4teaspoonbrowning sauce
DIRECTIONS
- Coat a soup pot with nonstick cooking spray, add the mushrooms and saute over high heat for 4-5 minutes, or until soft, stirring frequently.
- Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.
- In a small bowl, mix the milk and flour until smooth, gradually add to the soup, stirring constantly, stir in the browning and seaoning sauce and simmer for 5 more minuts, or until thickend.
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November 16th, 2012 by alice
Tags: Creamushroom, Croquettes, Ground, Sauce, Turkey | Print This Post
INGREDIENTS
-
Croquettes
- 1lbground turkeyor ground chicken
- 1cupbeans, puree(this could be made from any canned bean to suit your taste, refried beans work well)
- 2tablespoonsbalsamic vinegar
- 1tablespoonworcestershire sauce
- 1teaspoonsalt
- 1/3teaspoonpepper
- 1mediumonion, minced fine
- 1garlic clove, minced fine
- 1/2cupparsley, minced
- 1/4cupsage, minced(or 1 tsp dried, crumbled)
- 1/2cupbuttermilk
- 1egg
- 2/3cupflour
- 2tablespoonsolive oil
-
Creamy-Mushroom Sauce
- 1lbbutton mushrooms, thinly sliced
- 2garlic cloves, minced
- 12ounceshalf-and-half cream
- 1/4cupparsley, minced
-
Accompaniment
- butteredriceor noodles
DIRECTIONS
- For croquettes: In a large bowl, add all of croquette ingredients and combine to distribute ingredients thoroughly; refrigerate for 30 minutes (or longer) before using.
- Heat 2 tblsps olive oil in a large non-stick skillet over medium heat.
- Using a tablespoon (dipped in water), scoop out rounded spoonfuls of the croquette mixture and, using another spoon, push the mixture into the hot skillet; continue until you have filled the skillet with turkey croquettes; fry croquettes 5-6 minutes per side, until dark golden-brown; you may need to reduce heat slightly; remove as they are done to a glass baking dish; you will need to fry up in about 2 batches (maybe just into a third, depending on how big your skillet is); keep croquettes warm in a preheated oven while you make up the sauce.
- For creamy-mushroom sauce: Increase heat under skillet used for cooking croquettes (do not clean it out in any way!) to medium-high and add the sliced mushrooms (do no add any more fat); allow the mushrooms to release some of their liquid and stir up tasty browned bits that are left in the pan from cooking the croquettes; add garlic and sauté mushrooms, stirring occasionally, until all the liquid they have let off has evaporated, about 9-10 minutes; add cream and cook until cream has thickened, about 10 minutes; pour sauce over turkey croquettes, sprinkle with minced fresh parsley and serve with hot buttered rice or noodles; this will make just enough sauce to coat croquettes; if you like loads of sauce, use more mushrooms and cream.
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July 3rd, 2012 by alice
Tags: Creamushroom, Enchiladas | Print This Post
INGREDIENTS
-
enchilada sauce
- 2teaspoonsvegetable oil
- 1largeonion, chopped
- 2clovesgarlic, minced
- 1 (15 ounce)cantomato sauce
- 3/4cupdry red wineor water
- 1teaspoonchili powder
- 2teaspoonsoregano
- 2teaspoonshoney
- 1teaspoonsalt
- 1teaspoonground cumin
- 1teaspoonground coriander
- 1/4-1/2teaspoonhot pepper sauce(tabasco)
-
enchiladas
- 4teaspoonsbutter
- 1 1/2lbsmushrooms, thickly sliced
- 1 (4 ounce)candiced green chilies, drained
- 1cup slicedgreen onions, including tops
- 1cupplain yogurt
- 1 (3 ounce)packagecream cheese, cut into small pieces
- 2teaspoonsflour
- 10corn tortillas
- 1 1/2cups shreddedmonterey jack cheese
DIRECTIONS
- Enchilada Sauce: Heat oil in a wide frying pan over medium heat; add onion and cook, stirring, until soft; stir in remaining sauce ingredients; bring to a boil, cover, reduce heat and simmer for 10 minutes.
- Set aside.
- Enchiladas: In a wide frying pan over medium heat, melt butter; add mushrooms and cook, stirring, until mushrooms are golden and liquid has evaporated.
- Reduce heat to low and add chiles, onions, yogurt, cream cheese and flour; cook, stirring, until mixture boils and thickens; remove from heat.
- Bring enchilada sauce to a boil over medium-high heat; then remove from heat; using tongs, dip a tortilla into bubbling sauce for a few seconds to soften, then place in a greased 9×13-inch baking dish; spoon about 1/2 cup of the mushroom mixture down the center of each tortilla and roll to enclose; arrange seam side down; repeat until all tortillas are dipped and rolled; if sauce becomes too thick, thin it with water or wine.
- Pour remaining sauce evenly over enchiladas; bake, covered, in a 375°oven for 20 minutes; uncover and sprinkle with cheese; continue baking, uncovered, for 5 more minutes or until cheese is melted.
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June 20th, 2012 by alice
Tags: Creamushroom, Sauce | Print This Post
INGREDIENTS
- 1/2lbsliced mushrooms
- 2tablespoons choppedgreen onions
- 2tablespoonsbutter
- 1cupwhipping cream
- 1tablespoondill
- 2-3tablespoonsmushroom soup mix(or use flour)
- salt and pepper
- gratedcheese (optional)
DIRECTIONS
- melt butter over medium heat, and add onions.
- Cook until slightly translucent.
- Add mushrooms, and cook until done.
- Mix in the soup powder or the flour and cook for about a minute.
- Gradually, add the whipping cream while stirring constantly.
- Cook until the mixture has a sour cream like consistency, while simmering, add the optional cheese and the dill.
- Season with salt and pepper.
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February 24th, 2012 by alice
Tags: Creamushroom, Extra, Soup | Print This Post
INGREDIENTS
- 1/4cupbutter
- 2lbsfresh mushrooms, sliced
- 1 1/2teaspoonsonion powder
- 1/2teaspoonpepper(to taste)
- 1cupall-purpose flour
- 4 (14 1/2 ounce)cans ready-to-usebeef broth
- 2cupshalf-and-half
DIRECTIONS
- In a big soup pot, add butter; let melt over medium heat.
- Add in mushrooms, onion powder, and pepper; saute 5-6 minutes or until mushrooms are tender.
- Add in the flour; stir for 1 minute or until absorbed.
- Add the broth; bring to boiling.
- Lower heat; add half-and-half; simmer 25-30-40 minutes or until slightly thickened;stir frequently.
- Cover and let sit 10 minutes to thicken before serving.
- Season to taste with salt and pepper if needed.
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