Mushroomwalnutaugratin Recipes

MUSHROOMS AU GRATIN

Steps:

• In a large skillet, saute mushrooms in butter until tender. Add wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes. , Combine the flour, sour cream, pepper and nutmeg until smooth; stir into mushrooms. Cook and stir for 1-2 minutes or until bubbly. Transfer to a shallow serving dish. Sprinkle with cheese and parsley.

MUSHROOM WALNUT GRAVY COPYCAT FROM THE SPOT NATURAL FOOD RESTAUR

Steps:

• In a large saucepan, combine water, onions, garlic, aminos, tamari mushrooms and walnuts. Bring this mixture to a boil.
• Seperately mix the cornstarch and the 1/4 cup water and slowly add this mixture to the sauce.
• Cook over low heat, stirring frequently, until the sauce thickens. About 10 minutes.
• Serve this with the mushroom walnut loaf or over steamed brown rice.

FANTASTIC MUSHROOMS AU GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Grease a shallow baking dish.
• In a medium skillet saute the sliced mushrooms with butter over medium-high heat (if using garlic add in with the mushrooms).
• In a small bowl, blend together sour cream, salt, pepper and flour.
• Add to the mushrooms in the pan.
• Heat until JUST beginning to boil.
• Transfer to a baking dish.
• Sprinkle with chopped parsley and cheese.
• Bake for about 10-15 minutes.

MUSHROOM WALNUT AU GRATIN

Steps:

• For pilaf:.
• Heat oil in 2 quart saucepan.
• Stir in rice and cook and stir until it begins to brown.
• Add onion, stirring until lightly browned.
• Add bouillon cube, salt, ginger, oregano and water, stirring to combine.
• Cover and lower heat to simmer.
• Cook until rice is just tender, about 30 minutes.
• For mushroom/walnut mixture:.
• Preheat oven to 400 degrees.
• Heat oil in large skillet over medium high heat, add walnuts and stir until lightly browned.
• Remove with slotted spoon and reserve.
• Add onions and mushrooms to oil and brown lightly, remove with slotted spoon and reserve.
• Add broccoli and saute until crisp-tender, about 8 minutes.
• Stir in onions, mushrooms, water chestnuts and garlic.
• Remove from heat and add walnuts, soy sauce and sour cream.
• Stir lightly to coat vegetables.
• Spread brown rice pilaf in greased, shallow 2 1/2 quart baking dish.
• Cover with vegetable mixture, and sprinkle evenly with cheeses.
• Bake until cheese melts, about 20 minutes.
• Serve garnished with orange slices.
• Cooking time below is approximate, as I think you can do the pilaf and mushroom mixture concurrently.

MUSHROOM WALNUT TARTS

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-count muffin tin with nonstick cooking spray.
• Prepare the pie crust mix according to package instructions. Evenly divide the dough into 10 pieces. Divide the dough among the cups of the muffin tin, and press into the bottom and up the sides in an even layer to form a mini crust. Refrigerate while preparing the filling.
• Heat the canola oil in a large skillet over medium heat. Add the mushrooms, garlic, thyme and onions. Season with salt and pepper. Saute until the mushrooms are golden. Set aside 10 mushroom slices to garnish the top of the tarts. Set aside 1/3 cup mushrooms and onions for Round 2 Recipe Braised Beef and Mushroom Soup.
• Add the remaining sauteed mushrooms and onions with the walnuts into the bowl of a food processor fitted with a blade attachment. Pulse to coarsely chop. Add the breadcrumbs and beef broth, and a pulse a few times to mix in.
• Spoon the mushroom and walnut mixture into the pie crusts in the muffin tin. Top each with a reserved mushroom slice. Bake until the crust is golden, 20 to 25 minutes. Remove from the oven and cool in the tin about 30 minutes before carefully removing the tarts.

WILD MUSHROOM TART WITH WALNUT CREAM

Steps:

• Make the pastry one day in advance by placing the flour and pinch of salt in the work bowl of a food processor fitted with the metal blade. Sift by turning on and off once. Scatter the butter over the flour. Turn machine four or five times, or until the mixture resembles coarse oatmeal. Sprinkle with two and one-half tablespoons of ice water and turn the machine on and off twice. Dump onto a work surface covered with a sheet of waxed paper. The dough should not be too crumbly; if it is, sprinkle with droplets of cold water - just enough to mass the dough together; don't let it get at all damp. Wrap tightly and chill overnight.
• Place the dough between sheets of waxed paper or plastic wrap and roll out to make a large rectangle. Lift off the top sheet and fold the pastry dough into thirds. Turn the dough one-quarter and repeat rolling and folding once. Chill the dough for 20 minutes, then cut into eight equal-sized pieces. Roll out each portion to a paper-thin round and fit into mold or flan ring. Keep chilled until ready to bake. Repeat with remaining pieces of dough.
• Trim cepes' stems and wipe caps with a damp paper towel. Blanch for five minutes in salted boiling water; drain and press dry between paper toweling. Place the egg, prosciutto, bread, walnuts and shallots in the work bowl of a food processor fitted with metal blade and grind to a smooth paste, scraping down the insides of the work bowl from time to time. Scrape into a wide soup bowl, cover and refrigerate for three-quarters of an hour. Using a dinner fork, gradually work in small amounts of the cold cream into the walnut mixture. Each portion of cream must be blended in before the next is added. Season to taste with salt and pepper.
• Preheat the oven to 400 degrees. Spread an even, thin layer of the walnut mixture on the dough. Cut the cepes vertically into very thin slices; fan the slices slightly and place on top of the cream. Brush the surface with a little melted butter mixed with crushed garlic, salt and pepper. Bake on the middle oven shelf for 30 minutes. If using tartlet molds, cool on a wire rack for five minutes before turning out. Sprinkle the mushrooms with a few drops of walnut oil. Serve with a strong sweet chilled wine, such as Sherry.

MUSHROOM-WALNUT LOAF (GARDEN LOAF)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
• Bake in the preheated oven until set, about 45 minutes.