Mushroom Goat Cheese Pan Sauce Recipes
GOAT CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS
Steps:
- Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
- Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
- Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
- Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
- Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.
CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE
Steps:
- For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
- Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
- Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
- Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
- Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
- Squeeze the mushroom filling into each chicken breast.
- In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
- Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
- Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
- Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
- When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
- For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
- Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
- Plate the chicken and spoon the pan sauce over the chicken.
MUSHROOM GOAT CHEESE PAN SAUCE
Steps:
- Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.
PORTOBELLO MUSHROOM AND GOAT CHEESE SANDWICHES
Served this recipe from Williams-Sonoma last night for dinner. It was so good!! I made the mistake of using leftover hamburger buns instead of following the directions of using sourdough rolls, which would have stood up better to the sauce, resulting in a soggy burger. This did not affect the wonderful taste, I just would not make this mistake again. I used an 18-year old balsamic vinegar from Fustini's in this dish and it was wonderful. I also used my grill pan instead of the BBQ owing to the weather. It worked well. According to the recipe, the sandwiches can be served warm (which we did) or chilled. Prep time includes marinating time.
Provided by Dr. Jenny
Categories Vegetable
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
- Prepare a fire in a grill. Lightly oil the grill rack. When the coals are hot, remove the mushrooms from the marinade, place on the grill rack and weigh with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
- Drizzle about 1 Tb of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll. Sprinkle the top half with goat cheese, then cover with sun-dried tomatoes and basil leaves. Place the halves together. Secure each sandwich with toothpicks, cut in half, and wrap in aluminum foil. Keep chilled until ready to serve.
PORTOBELLO MUSHROOM, FRESH PEPPERS AND GOAT CHEESE PIZZA
Tons of flavorful ingredients make this pizza unique and delicious. The balsamic vinegar caramelizes and makes a sort of sauce.
Provided by STEPHANIE ROSE
Categories Main Dish Recipes Pizza Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, or round pizza pan.
- Spread pizza dough out evenly on the prepared pan. Drizzle with olive oil. Sprinkle the garlic over the crust. Arrange red and yellow bell peppers, mushrooms and artichoke hearts on top, then dot with pieces of goat cheese. Drizzle balsamic vinegar over the top.
- Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 23.8 g, Cholesterol 11.2 mg, Fat 8.5 g, Fiber 2.1 g, Protein 8 g, SaturatedFat 3.2 g, Sodium 395.8 mg, Sugar 4.5 g
MUSHROOM-STUFFED CHICKEN BREASTS IN A BALSAMIC PAN SAUCE
When you're shopping, try to find the smaller, more attractive 10- to 12-ounce bone-in, skin-on chicken breasts. The 1-pound ones work fine, too: Just give them a good fist-pounding to flatten them a bit before stuffing (and you may want to split this size between two guests).
Provided by Ben S.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Bring 1 cup water to a boil. Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid (a coffee filter is handy for this) and reserve.
- In a food processor, mince garlic and rehydrated mushrooms. Add fresh mushrooms and thyme; continue to process until all is minced.
- Heat oil in a 12-inch skillet over medium-high heat. Add mushroom mixture; saute until nearly all moisture has evaporated, 5 to 7 minutes. Turn off heat, stir in cheese, and season with salt and pepper. Set aside.
- Mix honey and vinegar in a small bowl.
- Adjust oven rack to lowest position and heat oven to 425 degrees.
- Set breasts, skin side down, on a large, heavy, lipped cookie sheet. Brush with half of the honey-vinegar; generously salt and pepper. Turn breasts over. Push fingers under skin to make a pocket; stuff with mushroom mixture. Again brush with honey-vinegar and season with salt and pepper. Being careful not to crowd, arrange breasts on cookie sheet so thickest ends point outward. (Can now be covered and refrigerated overnight; return to room temperature before roasting.)
- Roast until golden brown, adding water if necessary to keep pan drippings from burning, until a meat thermometer registers 160 degrees in the thickest portion of the largest piece, 30 to 45 minutes. Transfer chicken to a platter.
- Scrape pan juices into a medium saucepan. Add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. Bring to a simmer. Add cornstarch mixture; continue to simmer until it thickens a bit.
- Arrange a breast on each of 8 plates; drizzle with sauce, and serve.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 16.3 g, Cholesterol 144.9 mg, Fat 15.4 g, Fiber 1.2 g, Protein 53.7 g, SaturatedFat 6.4 g, Sodium 232.9 mg, Sugar 11.4 g
More about "mushroom goat cheese pan sauce recipes"
MUSHROOM, SPINACH AND CHEESE CREPES RECIPE - GOAT CHEESE ...
From iloveimportedcheese.com
Cuisine AmericanEstimated Reading Time 1 minCategory Main Course, Side DishTotal Time 35 mins
- For crepes: Place all ingredients in a blender, and blend until mixture is smooth and has no lumps. Cover and let rest for 1 hour. Spray a crepe pan or a medium, non-stick skillet with cooking spray. Ladle approximately 1/3 cup of batter into the pan and swirl batter around the pan until it coats the bottom of pan completely. Cook about 1 minute, flip gently with spatula and brown the other side. Remove from heat, stack crepes on a plate and set aside.
- For filling: Preheat oven to 350°. In a large skillet, heat olive oil over medium heat. Add mushrooms and shallot and sauté about 2 minutes. Add garlic and herbs and cook until fragrant. Add white wine and cook until reduced slightly. Add spinach leaves, sauté until wilted. Sprinkle with salt and pepper to taste. Remove from heat, immediately stir in Imported Goat Cheese and Imported Pecorino Romano cheeses and stir until cheese slightly melts and forms a sauce. Spoon equal portions of mixture into each crepe and roll. Place crepes into a lightly buttered baking dish and place in oven to warm through.
MUSHROOM CAMPANELLE WITH GOAT CHEESE CREAM SAUCE RECIPE ...
From homechef.com
Total Time 35 minsCalories 780 per serving
CAST IRON FILET MIGNON WITH CREAMY GOAT CHEESE …
From aneducatedkitchen.com
Cuisine AmericanTotal Time 1 hrEstimated Reading Time 8 minsCalories 560 per serving
- Start by patting the filets down very well with paper towels. You want the surface to be very dry on every part of the filet.
- Season liberally with salt and pepper. The surface should look similar to medium grain sand paper.
- Let it sit at room temperature for at least 25-30 minutes. This helps dry out the surface and bring it closer to room temperature. This relaxes the proteins a bit in the meat so that when it cooks it doesn’t seize too much.
- While the steak is resting, prepare the mushrooms. Rinse the mushrooms and pat them very dry. You want them super dry prior to cooking. Slice them thinly. You can also take the goat cheese out to come up to room temperature which will be mix easier when you are making the sauce.
FETTUCCINE WITH MUSHROOMS, TARRAGON, AND GOAT-CHEESE …
From foodandwine.com
5/5 Servings 4
- In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes. Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.
- In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.
- Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain. Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives. If the pasta seems dry, add more of the reserved pasta-cooking water. Serve with additional Parmesan.
MUSHROOM PASTA WITH GOAT CHEESE – A COUPLE COOKS
From acouplecooks.com
5/5 (2)Total Time 25 minsCategory Main DishCalories 386 per serving
- Cook the pasta in heavily salted boiling water until al dente. Pro tip: Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/4 cup pasta water.
- In a saute pan or skillet, heat the olive oil to medium high heat and cook the herbs, mushrooms, and several pinches of kosher salt together for about 5 minutes, stirring occasionally. When mushrooms are cooked and tender, reduce heat to low, add lemon juice, greens and few more pinches of kosher salt. Cook for about 2 minutes until greens are wilted but bright green. Add the Parmesan cheese and pasta water and stir until cheese is melted.
- Add the drained pasta into the mushrooms. Add fresh ground black pepper and kosher salt to taste. Use your fingers to break off crumbles of the goat cheese and add it to the pasta; stir them in if desired. Serve immediately.
ZITI WITH MUSHROOMS AND GOAT CHEESE RECIPE - RECIPES.NET
From recipes.net
Cuisine EuropeanCategory PastaServings 4Total Time 1 hr
- In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat.
- Add the onions, ½ teaspoon of the salt, and the sugar and cook, stirring frequently, for about 20 minutes until the onions are well browned. Remove from the pan.
- In the same pan, melt the remaining with 1 tablespoon of the oil over moderate heat. Add the mushrooms and ¼ teaspoon of salt and cook, stirring occasionally, for about 8 minutes until tender and brown.
FETTUCCINE & MUSHROOMS, TARRAGON, & GOAT-CHEESE SAUCE RECIPE
From myrecipes.com
5/5 (1)Published 2010-02-15Servings 4
- In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes.
- In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.
- Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain.
- Wine Recommendation: Dolcetto, while beloved in Piedmont, is less appreciated in the United States. Yet its light tannins, cherry fruit, and clean, dry finish are just the ticket to balance the full flavor of the cheeses here.
MUSHROOM PEPPER PASTA WITH FETA GOAT CHEESE SAUCE RECIPE
From toriavey.com
4.5/5 (4)Total Time 30 minsCategory Main CourseCalories 961 per serving
- In a large saucepan, heat 1/2 tbsp of the grapeseed oil over high heat till hot. Sear the mushrooms in as many batches as necessary to avoid overcrowding the pan, for me it takes 3 batches. To sear, add a single layer of mushrooms to the hot pan and let them cook undisturbed for 2 minutes-- do not stir for the first 2 minutes-- then stir and continue to cook for another 1-2 minutes till the mushrooms are golden brown. Add an additional ½ tbsp. of grapeseed oil and pinch of salt to each batch and cook until thoroughly browned. Remove from the pan and set aside.
- Add ½ tbsp more of grapeseed oil to the pan and saute the peppers over high heat until tender. Add the cooked mushrooms back to pan and pour in 1/4 cup of water (if you like the flavor of wine you can use white wine for this step), scraping up the brown bits and loosening them from the bottom of the pan. Cook until the pan is nearly dry, then remove vegetables and set aside.
- Cook pasta in boiling salted water to desired tenderness.While pasta is cooking, wipe out your sauté pan and melt the butter over medium-low heat. Whisk in the cornstarch until smooth.
- Add the garlic and stir for 1 minute, then whisk in milk and raise heat to medium. Continue to whisk until the mixture comes to a boil and begins to thicken.
GOAT CHEESE PIZZA WITH MUSHROOMS AND HEALTHY WHITE SAUCE
From liveeatlearn.com
4.9/5 (8)Total Time 27 minsCategory Main Dishes, PizzasCalories 234 per serving
- White Sauce: Heat 1 Tbsp oil in a large saute pan over medium heat. Add garlic and cook until soft and fragrant. Mix garlic into Greek yogurt and season with salt and pepper. Set aside.
- Mushrooms: Add another tablespoon of oil to the pan, then add mushrooms in single layer. Sprinkle with salt and cook for 5 minutes. Add the sliced red onions and continue cooking until both mushrooms and onion are semi-soft, about 3 more minutes.
- Assemble: Roll pizza dough out to about 12 inches wide (I like to do this directly on parchment paper for easy transfer to the hot pan later). Brush 1 Tbsp of oil onto dough, then spread on the white sauce. Top with mozzarella cheese, sauteed veggies, halved cherry tomatoes, then goat cheese. Transfer to your hot pizza pan.
MUSHROOM TOAST WITH GOAT CHEESE - BASIL AND BUBBLY
From basilandbubbly.com
5/5 (3)Category AppetizerCuisine AmericanTotal Time 40 mins
- Place the baguette slices on a sheet pan. Brush or drizzle approximately 1/4 cup of Filippo Berio olive oil over the baguette slices. Broil on high heat for 2 to 3 minutes, watching closely so that you can remove the slices as soon as they brown.
- Set a skillet over medium high heat. Add 1 Tablespoon of olive oil to the pan, and stir in the shiitake mushrooms. Cook the mushrooms until they soften, approximately 6 minutes. Remove the cooked mushrooms from the pan and set aside. Repeat for the white mushrooms, followed by the baby bella mushrooms.
- Once all mushrooms are cooked, add another Tablespoon of olive oil to the pan, plus add all of the cooked mushrooms back into the pan, along with the salt, pepper, leaves of thyme, and the minced garlic. Stir to combine, and cook for 2 to 3 minutes.
- On each slice of baguette, spread goat cheese, and top with the cooked mushroom mixture. Garnish with micro greens if desired.
MUSHROOM FETTUCCINE WITH GOAT-CHEESE SAUCE RECIPE| …
From recipes.net
Cuisine AmericanCategory PastaServings 4Total Time 30 mins
- Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes
- Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes
MUSHROOM, GREENS, AND GOAT CHEESE RAVIOLI RECIPE | GOOP
From goop.com
Servings 6Category Recipes
- In a large saucepan over medium heat, heat 2 tablespoons of olive oil, then add the mushrooms and garlic, cooking until the mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender (6 to 10 minutes), then add spinach and cook until wilted and fully combined with the mushrooms and garlic. Transfer sautéed mushroom-and-spinach mixture to a medium bowl. Once mixture has cooled, add goat cheese and salt.
- Slice the dough into quarters. Take the first quarter and feed it through the pasta machine on the widest setting. Keep feeding the pasta through the machine, turning the knob until you reach the narrowest setting. The dough should be paper-thin. Cut the sheets of dough in half lengthwise. Lay sheets on a clean, flour-dusted surface. Place a teaspoon of filling at 2-inch intervals along the dough. Fold the dough twice over the filling until you have 1 long parcel. Using a pizza cutter, slice the parcel into ravioli, and seal the edges by pressing down on them with your fingers. Repeat with the rest of the dough and filling. To cook, drop the ravioli in salted boiling water and cook until they rise to the top, about 5 minutes. Reserve cooking water.
- In a medium saucepan, melt the butter and add the remaining olive oil. Gently toss the cooked ravioli in the pan with a splash of the ravioli cooking liquid to thicken the sauce. Finish with cracked black pepper and salt.
GOAT CHEESE MUSHROOM BURGER | RECIPES | FUSTINI'S OILS AND ...
From fustinis.com
Servings 4Category Meat And Poultry
- Heat Sage and Mushroom olive oil in a large skillet over medium-high heat. Add mushroom mixture and sauté until the mixture has lost most of the moisture. Scrape pan once the mixture starts to brown and deglaze with Fustini's balsamic. Remove from pan to cool.
- In a large bowl, combine ground beef, egg, panko, Worcestershire sauce, salt and pepper. Stir cooled mushroom mixture into meat mixture. Form into 4 patties. Cook hamburger patties (on a grill or in a skillet until internal temperature reaches 165 degrees f, flipping once). Mix together goat cheese and herbs.
- To assemble: spread goat cheese mixture on buns, top with burgers, greens and any other toppings you would like.
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