Shiitake Mushroom Sauce With Marsala Recipes
MUSHROOM MARSALA
This is a savory mushroom side dish perfect for the holidays or any weeknight meal.
Provided by Marlynn Schotland
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- In a large pan over medium-high heat, heat 1 tablespoons butter. Add mushrooms and sauté, stirring often, for 2-3 minutes.
- Add the garlic, sauté for 1 minute until softened.
- Sprinkle in the thyme, salt, and pepper and cook for another 1-2 minutes, just until most of the water evaporates.
- Add the remaining 2 tablespoons butter and continue to cook for 3-4 minutes until mushrooms have a nice dark brown glaze and are softened.
- Add the Marsala wine, increase the heat to high, and bring to a boil. Continue to boil, stirring regularly, for 2-3 minutes, just until the liquid has cooked down. Remove from heat. Serve.
Nutrition Facts : Calories 127 kcal, Carbohydrate 8 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 300 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
CHICKEN AND SHIITAKE MARSALA SAUCE
A Cooking Light recipe. I would thicken the sauce a little with cornstarch and water. I served with a long grain & wild rice pilaf and green salad with an anchovy dressing.
Provided by nanrichp
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to1/2 inch thickness using a meat mallet or small heavy skillet.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken and drippings from pan; keep warm.
- Heat pan over medium-high heat; recoat pan with cooking spray. Add mushrooms to pan. Coat mushrooms with cooking spray; cook 2 minutes or untill tender, stirring frequently. Add wine and 3 tablespoons onions to pan; cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
- Add chicken and drippings to pan, stirring gently. Spoon mushroom sauce over chicken; sprinkle with remaining onions.
Nutrition Facts : Calories 328.2, Fat 9.1, SaturatedFat 4.3, Cholesterol 90.8, Sodium 346.1, Carbohydrate 8.1, Fiber 1.5, Sugar 2.5, Protein 26.5
FETTUCCINE WITH SHIITAKE MUSHROOM SAUCE
Steps:
- Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems.
- Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to glaze, about 10 minutes. Add half and half and simmer until beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.)
- Add pasta to large pot of boiling salted water. Cook until just tender but still firm to bite, stirring occasionally.
- Meanwhile, rewarm mushroom sauce over medium-low heat.
- Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.
SHIITAKE MUSHROOM SAUCE WITH MARSALA RECIPE
Provided by á-174942
Number Of Ingredients 8
Steps:
- In a large skillet saute the shallots in butter for 1 minute. Add the shiitake mushrooms and cook over medium heat for 2 minutes. Remove mushrooms and set aside. Add the Marsala to the pan and cook over high heat for 1 minute. Add the chicken stock and cook until reduced by half. Add the cream and cook over high heat for 3 minutes or until the sauce is of a creamy consistency. Return the mushrooms to the pan, salt and pepper to taste. Serve with chicken breasts, steaks, pork or veal. This recipe yields 4 servings.
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SAUTEED MUSHROOMS WITH MARSALA WINE & THYME RECIPE ...
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5/5 (2)Total Time 12 minsCategory Side DishesCalories 89 per serving
- Heat olive oil in a large skillet set over medium heat. Add shallots and cook until just starting to turn brown, about 1 minute.
- Add crimini and shiitake mushrooms and cooking, stirring occasionally, until the mushrooms are starting to soften, about 3 minutes.
CHICKEN AND SHIITAKE MARSALA RECIPE | MYRECIPES
From myrecipes.com
4/5 (23)Total Time 15 minsServings 4Calories 291 per serving
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.
- Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
- Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.
BEEF TENDERLOIN STEAKS WITH SHIITAKE MUSHROOM SAUCE …
From myrecipes.com
5/5 (7)Calories 326 per servingServings 4
- Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
- Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.
- Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. —Jeffery Lindenmuth
10 BEST SHIITAKE MUSHROOM SAUCE FOR STEAK RECIPES | …
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Cuisine Type AmericanIngredients Seafood, Mushrooms, DairyDay Part DinnerMenu Part Sauce
- Season swordfish medallions. In a skillet over medium-high heat, sauté medallions in butter, as needed, 1-2 min. per side until done. Remove fish from skillet and reserve warm. In same skillet, add mushrooms and sauté. Deglaze pan with wine and reduce to half. Whisk in cream, 1 cup butter and rosemary until sauce is thick. Serve 2-3 swordfish medallions (4 oz. total) drizzled with mushroom sauce and garnished with fresh rosemary.
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- 1. In medium mixing bowl, combine tempeh, mushrooms, onion and garlic; toss together. Add oil, soy sauce, Maggi seasoning, salt and pepper until well combined. Let marinate 1 hour at room temperature. 2. Place medium nonstick skillet over medium heat; heat until hot. Add tempeh mixture. Sauté until vegetables are tender and slightly browned. Adjust seasoning. 3. Divide mixture among buns; top each sandwich with 2 slices cheese. Place in preheat oven or broiler; cook until cheese is melted. Serve immediately. Photo courtesy of The Soyfoods Council
- 1. For basil puree, bring a large pot of water to a boil. Add basil leaves and blanch for 20 seconds. Transfer leaves to an ice water bath for a few seconds; drain and pat dry. Place basil, oil and salt in food processor; blend until completely puréed. 2. For basil aioli, whisk together mayonnaise, ½ cup basil puree, garlic, lemon juice, salt and pepper in stainless-steel bowl until thoroughly mixed; set aside. 3. For each sandwich, preheat flat top griddle to 350 F. Evenly spread 1 ounce grated manchego cheese the size of each bread slice on heated griddle; place bread slice on top and gently press down. Cook until cheese is light brown and a little crispy. Repeat with second piece of bread and 1 ounce grated cheese. 4. Place 2 tablespoons butter on griddle and spread out evenly with spatula. Flip both bread slices onto melted butter to brown and crisp the sides without cheese. Remove bread to serving plate. 5. Evenly spread 2 tablespoons basil aioli on the butter-toasted sides of bre
SHIITAKE MUSHROOM PASTA - THE PETITE COOK™
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5/5 (13)Total Time 15 minsCategory PastaCalories 520 per serving
- Bring a large pot of water to a boil. Lightly salt the boiling water, fold in the pasta and cook until al dente, according to package directions, about 8 minutes. Remove 1/4 cup (60 ml) of pasta cooking water from the pot and set aside.
- Heat 2 tbsp of extra-virgin olive in large pan over medium-low heat, add the shiitake mushrooms and garlic, and sautée for 10 minutes or until cooked through, adding a little pasta water if necessary, then season with sea salt and black pepper to taste.
- Drain the pasta al dente, add it to the pan with the shiitake mushrooms, pour the reserved cooking water, and sautée all the ingredients for one more minute.
- Remove the pan from the heat, stir in the creme fraiche, lemon zest and chopped parsley. Sprinkle with freshly grated Parmigiano Reggiano if you like.
SHIITAKE MUSHROOMS BENEFITS, NUTRITION, RECIPES AND SIDE ...
From draxe.com
Estimated Reading Time 9 mins
- Fight Obesity. Certain components of the shiitake mushroom have hypolipidaemic (fat-reducing) effects, such as eritadenine and b-glucan, a soluble dietary fiber that’s also found in barley, rye and oats.
- Support Immune Function. Mushrooms have the ability to boost the immune system and combat many diseases by way of providing important vitamins, minerals and enzymes.
- Destroy Cancer Cells. Research suggests that shiitake mushrooms help fight cancer cells and the lentinan in shiitakes helps heal chromosome damage caused by anticancer treatments.
- Support Cardiovascular Health. Shiitake mushrooms have sterol compounds that interfere with the production of cholesterol in the liver. They also contain potent phytonutrients that help keep cells from sticking to blood vessel walls and forming plaque buildup, which maintains healthy blood pressure and improves circulation.
- Contain Antimicrobial Properties. A 2011 study at the UCL Eastman Dental Institute in London tested shiitake’s antimicrobial effects on gingivitis, a preventable disease that involves inflammation of the gums due to the buildup of a microbial biofilm at the gingival margin.
- Boost Energy and Brain Function. Shiitake mushrooms are a great source of B vitamins, which help support adrenal function and turn nutrients from food into useable energy.
- Provide Vitamin D. Although vitamin D is best obtained from the sun, shiitake mushrooms can also provide a decent amount of this essential vitamin. Vitamin D is important for bone health as well as reducing the risk of heart disease, diabetes, autoimmune diseases and some types of cancer.
- Promote Skin Health. When selenium is taken with vitamins A and E, it can help reduce the severity of acne and the scarring that can occur afterward. A hundred grams of shiitake mushrooms contain 5.7 milligrams of selenium, which is 8 percent of your daily value.
- Support Digestive and Gut Health. Studies indicate that the fibers found in shiitake mushrooms may support digestive and gut health. They are known to inhibit inflammation in the gut, which is critical for maintaining a healthy digestive system.
CHICKEN MARSALA - JO COOKS
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4.4/5 (31)Total Time 30 minsCategory Dinner, Lunch, Main CourseCalories 615 per serving
- Prepare the chicken: If you're using 2 large chicken breasts, cut them in half lengthwise, no need to pound them thinner. If using smaller breasts, place the chicken breasts in between plastic wrap and pound them with a meat mallet so that they're about 1/2 inch in thickness. Make sure not to break the meat.
- Dredge the chicken: Add the cup of flour to a shallow plate, add salt, pepper, oregano and mix well. Dredge each piece of chicken breast through flour and set aside.
- Cook the chicken: In a large skillet heat 1 tbsp of olive oil with 1 tbsp butter. Add the chicken to the skillet, and cook until they starts to brown, about 3 minutes per side. It's ok if it's not cooked through completely.
- Form the base of the sauce: In the same skillet add the other tbsp of olive oil. Add garlic and prosciutto and cook for about a minute. Add mushrooms and cook for 2 minutes or until they start to brown slightly.
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