Mushroom And Ham Poboy Recipes

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PASTA WITH MUSHROOMS, HAM AND PEAS



Pasta with Mushrooms, Ham and Peas image

Make and share this Pasta with Mushrooms, Ham and Peas recipe from Food.com.

Provided by William Hakala

Categories     Vegetable

Time 31m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1/2 cup chopped onion
1 lb white mushroom, quartered (about 6 cups)
5 -6 cups bow tie pasta (or other short dried pasta)
1 cup cooked peas
1 cup fat-free chicken broth
1/4 teaspoon ground black pepper
1/4 cup grated parmesan cheese
2 cans chopped cooked ham

Steps:

  • In a large skillet (preferably nonstick), heat oil over medium-high heat.
  • Add onion; cook and stir until tender, about 5 minutes.
  • Stir in mushrooms and ham.
  • Cook and stir until mushrooms are tender, about 8 minutes.
  • Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan.
  • Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes.
  • Just before serving, add grated cheese.

HAM AND MUSHROOM FRENCH ROLLED OMELET



Ham and Mushroom French Rolled Omelet image

Provided by Anne Burrell

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 8

3 large eggs
Kosher salt
Olive oil
One 6-to-8-ounce ham steak, cut into 1/4-inch cubes
4 cremini mushrooms, sliced
2 ounces fontina cheese, shredded
2 ounces Gruyere, shredded
Chives, for garnish

Steps:

  • Whisk the eggs together with a splash of cool water in a medium bowl until light and fluffy. Season with a pinch of salt. Set aside.
  • Add olive oil to lightly coat a medium nonstick pan over medium-high heat. Add the ham and cook until it begins to brown on all sides, about 4 minutes. Remove the ham from the pan and set aside. Add the mushrooms to the pan in an even layer; season with a pinch of salt. Cook until they begin to brown and wilt slightly, 2 to 3 minutes on each side. Remove the mushrooms from the pan. Wipe the pan down with a paper towel. Return the pan to medium heat and add olive oil to coat. Add the eggs and cook until just set, frequently moving the edges from the pan with a rubber spatula. Sprinkle with some of the fontina and Gruyere, then add the ham and mushrooms and another layer of the cheeses. Roll the omelet to the opposite side of the pan, tilting as you go and roll onto a plate. Garnish with chives. Serve!

MUSHROOM AND HAM PO'BOY



Mushroom and Ham Po'Boy image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 14

3/4 cup mayonnaise
1 cup Peppadew peppers, halved, plus 1 tablespoon brine from the jar
1 tablespoon Creole or whole-grain mustard
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 hero rolls, split and partially hollowed out
Pure olive oil or a blend of extra-virgin olive oil and vegetable oil, for frying
Pure olive oil or a blend of extra-virgin olive oil and vegetable oil, for frying
1 1/2 cups instant flour (such as Wondra)
4 large eggs
2 medium red onions, very thinly sliced
10 ounces cremini mushrooms, quartered
1/2 pound sliced ham or capicola

Steps:

  • Whisk the mayonnaise, pepper brine, mustard, rosemary and 1 tablespoon water in a small bowl. Season with salt and pepper. Spread evenly on the cut sides of the rolls. Heat 1 1/2 inches olive oil in a pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a baking sheet with paper towels. Whisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Whisk the eggs and 2 tablespoons water in another bowl. Toss the onions in the flour, then fry in the hot oil until crisp, about 1 minute. Transfer to the prepared baking sheet to drain. Toss the mushrooms in the flour, dip in the egg mixture and toss again in the flour; fry in batches until golden, about 2 minutes. Drain on the baking sheet and season with salt and pepper. Fill the rolls with the ham, Peppadew peppers, and fried onions and mushrooms.

Nutrition Facts : Calories 862, Fat 57 grams, SaturatedFat 9 grams, Cholesterol 201 milligrams, Sodium 1,769 milligrams, Carbohydrate 64 grams, Fiber 4 grams, Protein 25 grams

CHICKEN FRIED MUSHROOM PO'BOY



Chicken Fried Mushroom Po'Boy image

A New Orleans po'boy is traditionally loaded with fresh seafood from the coast and sandwiched between a soft French-style loaf. In this version, we kept the classic fixings, such as sliced tomato, finely shredded lettuce and a generous drizzle of homemade remoulade sauce. But we swapped in wild mushrooms that are "chicken fried" - coated in a shaggy buttermilk and seasoned flour batter, then deep fried to golden perfection, giving you a hearty vegetarian alternative to the beloved sandwich. We opted for maitake and oyster mushrooms because they hold the batter well and fry up crispy, but a variety of mushrooms would work well for this recipe.

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 17

3/4 cup mayonnaise
3 tablespoons finely chopped pickles, such as gherkins or dill pickles
3 tablespoons whole-grain mustard
1 tablespoon ketchup
1 tablespoon hot sauce, such as Frank's
1/8 teaspoon onion powder
Kosher salt and freshly ground black pepper
6 ounces mixed wild mushrooms, such as maitake (also known as hen-of-the-woods), oyster, shiitake and cremini
1 1/2 cups buttermilk
1/4 cup hot sauce, such as Frank's
1 1/2 cups all-purpose flour (see Cook's Note)
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for deep-frying
2 plum tomatoes, thinly sliced
4 soft sub rolls (about 8 inches long), split lengthwise and toasted
2 cups finely shredded iceberg or butter lettuce

Steps:

  • For the remoulade sauce: Whisk together the mayonnaise, pickles, mustard, ketchup, hot sauce, onion powder, 1/4 teaspoon salt and several grinds of pepper in a small bowl until combined. Cover with plastic wrap and refrigerate until ready to serve.
  • For the po'boys: Trim the mushrooms into bite-size pieces (roughly 2 inches; any smaller will make the breading process more tedious). Maitake and oyster mushrooms can be sliced/torn lengthwise, while shiitake and cremini mushrooms are best quartered.
  • Pour the buttermilk and hot sauce into a shallow baking dish and whisk to combine. Add the mushrooms, then toss until evenly coated. Marinate at room temperature until well-seasoned, about 10 minutes.
  • Whisk together the flour, smoked paprika, 1 teaspoon salt and several grinds of pepper in a large bowl. Stir in 2 tablespoons of the buttermilk marinade to make shaggy clumps.
  • Heat 2 inches of vegetable or canola oil in a large pot over medium heat until a deep-frying thermometer registers 350 degrees F. Line a rimmed baking sheet with paper towels for draining.
  • Dip the mushrooms first in the flour mixture, turning to coat, then back in the marinade. Then dip again in the flour to coat with the clumpy bits; transfer to a plate. Working in batches, fry the mushrooms, flipping occasionally, until golden brown and crisp, 2 to 3 minutes. Use a slotted spoon to transfer the mushrooms to the lined baking sheet and season with a pinch of salt.
  • Lay the sliced tomato on the bottoms of the sub rolls, then top with the mushrooms. Drizzle the remoulade sauce over the mushrooms, top with shredded lettuce, sandwich together and serve.

SAVORY HAM AND MUSHROOM QUICHE



Savory Ham and Mushroom Quiche image

Make and share this Savory Ham and Mushroom Quiche recipe from Food.com.

Provided by fraubausher

Categories     Savory Pies

Time 1h15m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 11

1 deep dish pie shell
5 large eggs
3/4 cup light cream
1 cup chopped ham
1 cup chopped mushroom
1 tablespoon butter or 1 tablespoon margarine
1/3 cup lightly caramelized onion
1 cup freshly grated gruyere cheese
1 teaspoon chopped fresh thyme leave
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 325 degrees. Thinly slice onions and lightly brown in tablespoon of butter. Set aside. Whisk eggs and light cream together. Add ham, mushrooms, caramelized onions, cheese, thyme leaves, salt and pepper. Whisk together until combined. Prick pie crust a few times with fork. Pour mixture into pie crust. Bake for 1 hour or until set.

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