Squab With Mushrooms And Pears Recipes
SQUAB WITH MUSHROOMS AND PEARS
There's an almost infinite list of compatible dishes to match the earthy elegance of Barolo. Some gaminess, herbs, fruit and the alluring funkiness of mushrooms are the wine-friendly elements brought together in this dish, a dinner for two. The method of roasting the squab is based on the recipe in Pierre Koffmann's "Memories of Gascony." It's a technique that yields perfectly medium-rare birds, so I would not mess with it. But the accompanying pear and mushroom ragout is my own, and I'm quite proud of it, down to the idea of not bothering to peel the pears. You could serve the squabs whole for more drama, but quartering them makes them easier for guests to handle.
Provided by Florence Fabricant
Categories dinner, for two, lunch, roasts, main course
Time 40m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Mix together bacon, pear and mushrooms. Season with salt and pepper.
- Rinse and dry squabs. Rub with butter. Stuff cavity of each with 3 sprigs thyme, 3 sage leaves and a clove of garlic. Place in baking dish and roast for 5 minutes. Reduce heat to 400 degrees and roast 10 minutes more. Remove from oven. Wrap each squab in foil to keep warm.
- Stir wine into baking dish, scraping the bottom. Spread the mushroom mixture into the baking dish and cook for 20 minutes. Stir in stock. Increase oven temperature to 475 degrees. Unwrap squabs and place them on top of the mushroom mixture. Return the baking dish to the oven for 5 minutes.
- Remove squabs to a cutting board. Spread mushroom mixture, including any juices in the pan, on a warm serving platter. Using poultry or kitchen shears, or a sharp heavy knife, cut the squabs in quarters. Arrange on the platter and garnish with thyme sprigs.
Nutrition Facts : @context http, Calories 1186, UnsaturatedFat 47 grams, Carbohydrate 26 grams, Fat 89 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 33 grams, Sodium 1398 milligrams, Sugar 12 grams, TransFat 0 grams
PEAS WITH MUSHROOMS
Very easy. Great with steak or fish.
Provided by MOLSON7
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Cook peas according to package directions. Set aside.
- Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g
PARCHMENT-BAKED SQUAB WITH MUSHROOMS RECIPE
Provided by á-170456
Number Of Ingredients 14
Steps:
- Stir the wine, soy sauces, oyster-flavored sauce and sugar together in a large bowl until the sugar is dissolved. For the Dish: Turn the squab pieces in the marinade until coated. Let stand for 10 minutes. Preheat the oven to 350 degrees. Cut 4 pieces of parchment paper or heavy-duty aluminum foil into 12- by 18-inch rectangles. Lay them out on a work surface and divide the sausage, button and shiitake mushrooms and green onions evenly among them, mounding them slightly in the center of the parchment. Place a half-squab, skin-side up, over each pile. Bring the long side of the parchment rectangles together over the squab and roll the ends together to hold them together. Seal the ends of the packet with a series of small folds. Place the packets on a baking sheet large enough to hold them comfortably as you work. Bake the squab 25 to 30 minutes or until desired doneness is reached (Open one packet to test the squab for doneness before serving). Transfer each packet to a warm plate and garnish each with a cilantro sprig. Have your guests tear or cut open their own packets, being careful of the hot fragrant steam. This recipe yields 4 servings.
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