Garlic Rubbed T Bones With Burgundy Mushrooms Recipes

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MUSHROOM BOURGUIGNON



Mushroom Bourguignon image

Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a good brand. If you're a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.

Provided by Melissa Clark

Categories     dinner, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

6 tablespoons butter or extra-virgin olive oil, plus more as needed
2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
8 ounces peeled pearl onions (2 cups), larger ones cut in half
Kosher salt and freshly ground black pepper
1 large leek or 2 small leeks, white and light green parts, diced (1 1/2 cups)
2 carrots, thinly sliced
3 garlic cloves (2 minced, 1 grated to a paste)
1 tablespoon tomato paste
2 1/2 tablespoons all-purpose flour
1 1/2 cups dry red wine
1 1/2 cups beef, mushroom or vegetable broth
1 tablespoon tamari or soy sauce, plus more to taste
3 large fresh thyme branches or 1/2 teaspoon dried thyme
1 bay leaf
3 to 4 ounces chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
Smoked paprika, for serving
Polenta, egg noodles or mashed potatoes, for serving
Chopped flat-leaf parsley, for serving

Steps:

  • Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
  • Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
  • Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
  • Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

ITALIAN MEATBALLS WRAPPED IN GARLIC BREAD & CHEESE RECIPE - (4.3/5)



Italian meatballs wrapped in garlic bread & cheese Recipe - (4.3/5) image

Provided by á-39535

Number Of Ingredients 7

1 can refrigerated flaky biscuits or crescent rolls
20 frozen cooked Italian meatballs (thawed)
4 sticks string cheese cut into 5 pieces or equivalent shredded
1 T Grated Parmesan cheese
1 T Italian seasoning
1 T garlic powder
1 cup marinara or pizza sauce

Steps:

  • Heat oven to 375. seperate each biscuit into two layers. Press each layer into 3 inch rounds. Place 1 meatball and 1 string cheesepeice in the centerof each dough round. Wrap dough around the meatball and cheese. pressing edges to seal.''In ungreased 9 inch cake pan , place seam side down in single layer. Sprinkle evenly with Parmasan cheese, Italian seasoning and garlic powder. Bake 20-25 minutes or until golden brown and biscuits are no longer doughy in the center. Serve warm with marinara sauce for dipping.

GARLIC-MUSHROOM RIBEYES



Garlic-Mushroom Ribeyes image

It's easy to dress up ribeyes with mushrooms and garlic for a special steak dinner. This recipe gives a stovetop method, but you can grill the steaks if you prefer.-Kelly Ward Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 beef ribeye steaks (1 inch thick and 8 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
4 to 8 garlic cloves, peeled and sliced
1 pound sliced fresh mushrooms
3 tablespoons beef broth

Steps:

  • Sprinkle steaks with pepper and salt. In a large skillet, saute the steaks for 2 minutes on each side in 1 tablespoon butter or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, cook garlic in 1 tablespoon butter for 1 minute. Remove garlic and set aside. Add mushrooms to skillet; saute in remaining butter for 5 minutes or until tender. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks.

Nutrition Facts : Calories 632 calories, Fat 48g fat (22g saturated fat), Cholesterol 165mg cholesterol, Sodium 305mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.

SAUTEED GARLIC MUSHROOMS



Sauteed Garlic Mushrooms image

These tasty garlic butter mushrooms are so delicious served with steak, chicken or pork. The sauteed garlic is the secret! -Joan Schroeder, Mesquite, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 4

3/4 pound sliced fresh mushrooms
2 to 3 teaspoons minced garlic
1 tablespoon seasoned bread crumbs
1/3 cup butter, cubed

Steps:

  • In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

Nutrition Facts : Calories 109 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 123mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

PICKLED MUSHROOMS WITH GARLIC



Pickled Mushrooms with Garlic image

I'm always asked to bring these tempting tidbits to holiday gatherings. Easy to make ahead and transport, they're something to celebrate on a festive relish tray. -Joyce Anderson, Chico, California

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4-1/2 cups.

Number Of Ingredients 9

2/3 cup white wine vinegar
1/2 cup vegetable oil
2 tablespoons water
1 teaspoon salt
Dash pepper
Dash hot pepper sauce
1 pound small whole fresh mushrooms
1 medium onion, thinly sliced
2 to 4 garlic cloves, thinly sliced

Steps:

  • In a large glass jar with a tight-fitting lid, combine the first 6 ingredients. Add the mushrooms, onion and garlic. Cover and shake gently to coat. Refrigerate for 8 hours or overnight. Drain before serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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