White Mushroom Recipes
Jorge Said:
What to use in place of white wine in this recipe?We Answered:
Chicken broth or apple juice are the usual substitutes. Apple juice does give an amazing flavor.Pearl Said:
Stuffed Mushrooms Recipe?We Answered:
Mouth-Watering Stuffed Mushrooms"These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite."
12 large mushrooms
PREP TIME 25 Min
COOK TIME 20 Min
READY IN 45 Min
INGREDIENTS
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Terri Said:
mushroom and white rice?We Answered:
Fry a lightly whisked egg and remove from fry-pan. Slice into strips when cooled.Stir fry sliced mushrooms and onions and add the rice to reheat.
When all is hot return eggs to fry-pan and stir in, the heat of the rice will reheat it.
Serve with the salmon and add a drizzle of sweet soy sauce (ketjap manis) to the rice, and a wedge of lemon with the salmon.
Kenneth Said:
Does Chardonnay make for a good "dry white wine"?We Answered:
Chardonnay works well for dry white wine if you like an oaky hint to your dishes. If you'd prefer less oak and more fruit then Pinot Grigio or Pino Gris works well. Sauvignon Blanc or Fume Blanc is good too.Lori Said:
A recipe calls for 2/5 (10 oz) box white mushrooms. In English what does this mean? Also 1/10 cup of sherry.?We Answered:
In English, you look at the box and find out how much it weighs. So if it weighed 12 oz, for example.Divide this by 5 and this tells me how much 1/5 of this box is.
which would mean that 1/5 of a 12 oz box is 2.4 oz
and it also means ( 2)1/5 = (2)2.4 // both sides are equal.
So 2/5 of the 12 oz box are 4.8 ounces
Now for your problem a 10 oz box..what is 2/5 of this.
Just divide the total by what you need .. Fifths in this case
10oz / 5 means ...2 oz is 1/5 of the box
1/5 = 2 oz
2/5 = 4 oz
3/5 = 6 oz
4/5 = 8 oz
5/5 = 10 oz ( 1 whole box)
Michele Said:
I'm looking for a recipe for white chili, with chicken and maybe even mushrooms, montery jack cheese.?We Answered:
Picante Chicken ChiliIngredients:
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
1/2 pound chicken breast, skinless, boneless, cut into 1-inch pieces
2 teaspoons sage
1 teaspoon cumin
1/4 teaspoon salt
3/4 cup picante sauce
16-ounce can kidney or pinto beans, undrained
1/4 cup dry vermouth
1 bay leaf
1 green or red bell pepper, cut into 1/2-inch pieces
1 large tomato, seeded, coarsely chopped
Optional Toppings:
chopped cilantro
sour cream
shredded cheddar cheese
Preparation:
Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 4 minutes. Stir in chicken, cook until chicken is no longer pink, stirring constantly.
Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf. Bring to a boil, reduce heat. Cover and simmer for 10 minutes.
Stir in green pepper and tomato, continue to simmer uncovered for 10 minutes. Discard bay leaf. Ladle into bowls, top as desired and serve with additional picante sauce.
Chicken Tortilla Soup
Ingredients:
Chicken:
One 3-pounds chicken, cut up
8 cups water
3 tablespoons chicken base
1 stalk celery
1 white onion, chopped
2 bay leaves
1/2 teaspoon thyme
1/4 teaspoon oregano
6 sprigs parsley
1/4 teaspoon ground black pepper
Soup:
2 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
2 white onions, sliced
8 cloves garlic, minced
4 tablespoons chili powder
1 1/2 tablespoons ground cumin
4 cups chopped, roasted tomatoes, peeled and seeded
1/2 cup firmly packed chopped cilantro
Salt and pepper, to taste
Fried corn tortilla strips
1 1/2 cups shredded monterey jack cheese
1/2 cup chopped green onions with tops
Preparation:
Place chicken in a Dutch oven and add remaining ingredients in first list. Bring to a boil. Reduce heat, cover and simmer for 45-50 minutes.
Allow chicken to cool in stock. Strain off stock and save for soup.
Remove all skin and bones from chicken and shred the meat. Set aside. Sauté peppers and onions in oil for 5-7 minutes.
Add garlic, chili powder and cumin. Cook 3 minutes.
Add chopped tomatoes and cook 10 minutes to reduce liquid. Add chicken stock, shredded chicken and cilantro. Season to taste.
Bring to a boil, reduce heat and simmer 3 minutes. Skim to remove fat. To serve, place tortilla strips in soup bowls, ladle in soup and top with Jack cheese and green onions.