mushroom recipes | Food Network

Showing 691 - 698 of 698 results for mushroom recipes

View: Best Match Rating

Quick Fix Gourmet

Episode | From: Quick Fix Meals with Robin Miller

Salmon is crusted in cashews and later dressed with a sour cream and gogonzola dressing in two delicate dishes that are sure to make you an instant gourmet. Recipes include: Honey-Teriyaki Chicken Fingers with Sesame Seeds; Creamy Fusilli with Mushrooms and Chicken; Cashew-Crusted Salmon with Bok Choy; Salmon Cobb Salad in Creamy Dill Dressing.

Money-Saving Meals

Episode | From: The Essence of Emeril

Making a great meal doesn’t have to be expensive. Most people believe the more you spend the better the meal. Wrong! Emeril shows you how to make Braised Chicken Thighs with Button Mushrooms, Herbed Chicken Noodles, and Smoked Turkey and White Bean Casserole. It’s all about great recipes that won’t cost you an arm and a leg.

Wholly Macaroni

Episode | From: Emeril Live

Emeril reminds you that there's much more to pasta than plain old macaroni with marinara sauce. Tonight he's showing you how easy it is to revive that tired pasta recipe by adding or changing just a few simple ingredients. Rigatoni oreganata with tomato sauce and breadcrumbs; Buccatini with Italian tuna and calamata olives; Potato, leek, and bacon ravioli; and Veal stuffed jumbo shells with a mushroom bechamel.

Rewind and Redo

Episode | From: Food Network Specials

Ross Mathews joins Tiffani Thiessen to rewind the clock and cook up some classic recipes with new school flavor. Tiffani puts her unique spin on a childhood favorite, Beef and Mushroom Stroganoff over Creamy Polenta, served with a side of her aunt's Crisp String Beans. Then, a homemade Ginger Beer for the perfect Dark and Stormy cocktail. And for dessert, the ultimate classic comfort food, Candied Ginger Apple Pie.

Menu of the Day

Episode | From: Healthy Appetite with Ellie Krieger

Even when time is tight you don't have to skip meals. Ellie makes three delicious meals and a high-energy snack to see you through the day. Broccoli, mushroom and cheese breakfast strata, spinach salad with warm bacon and apple cider dressing, succotash with grilled scallops and parsley drizzle, and a cherry and walnut glove-compartment snack. Easy, perfectly balanced recipes to get you through am to pm.

Fast Food

Episode | From: Emeril Live

Start your engines because tonight Emeril's making some quick dishes to remember. He'll make a menu with a fast lifestyle in mind. Buckle your seatbelts, it's all about fast food tonight! Recipes: Grilled Chicken Caesar Salad Wrap, Pan-Roasted Lime Marinated Pork Tenderloin with Mango Salsa and Almond Rice Pilaf, Smoked Sausage, Tomato and Mushroom Soup, Fish Tacos with Roasted Tomatillo Salsa and Apple "Leaves" in Parchment. Emeril welcomes musical guest Malina Moye.

Winter Holiday

Episode | From: How to Boil Water

Frederic shows Jack an alternative to her usual holiday turkey with a recipe for roast beef tenderloin with mushroom ragout. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large oven-proof skillet Large, heavy skillet Tongs Kitchen twine Boning knife or chef’s knife Chef’s knife or paring knife Measuring spoons Instant-read thermometer Cutting board Wooden spoon Pepper mill Liquid measuring cup Aluminum foil Wire rack Carving knife Tips: Silver skin: You need a sharp knife to remove silver skin. Silver skin is a membrane; if left on, it can cause the meat to curl during cooking. Silver skin is unpleasant to bite into in a cooked piece of meat; it is extremely tough, and cannot really be chewed. Searing, tenting, and resting meat: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust; searing adds flavor to meat and seals in the juices. Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cleaning mushrooms: Wipe the surfaces of mushrooms clean with a kitchen towel or paper towels. Do not clean mushrooms ahead of time, or they may turn a more brownish color. Do not soak mushrooms in water. Deglazing: Deglazing is the process of adding a small amount of liquid to a hot pan that has just been used to saute, and then scraping the bottom of the pan with a wooden spoon to loosen the flavorful browned bits, or fond. Various wines or alcohol, or stock or broth are the most common deglazing liquids. Deglazing is often used to make an accompanying sauce. Recipe Rescues: Meat sticks to the pan while searing – Don’t try to tear the meat away from the pan. Add a little more oil to the pan. Make sure oil is hot and shimmering before adding meat. Mushrooms are getting soggy, not browned – Let them cook undisturbed until browned, at least 5 minutes. Stirring them or moving them around prevents them from browning. The flame got too large when alcohol is added to the pan – Always remove the pan from the heat when adding alcohol. When the flame goes down, it is fine to return the pan to the heat.

Country Thanksgiving

Episode | From: Easy Entertaining with Michael Chiarello

It's an American Thanksgiving tradition, country style. With recipes for Whole Roasted Turkey with Citrus Rosemary Salt, Roasted Winter Squash, and Autumn Panzanella Gameplan 1 Day Before Party Peel and dice butternut squash and chop herbs for Roasted Butternut Squash. Blend and simmer brown butter sauce and toss with squash. Roast squash. Blend Citrus Rosemary Salt for Roasted Turkey. Store in a container overnight. Remove roasted squash from oven and and puree it. Cool, cover and refrigerate overnight. Dice bread, toss with brown butter and cheese and bake croutons for Autumn Panzanella Salad. Cool, cover and store overnight. 3 Hours Before Party: Season turkeys with olive oil and reserved Citrus Rosemary Salt. Roast turkeys. When finished, pull from oven and allow to rest before carving. Sauté onions and vinegar and puree for dressing for Autumn Panzanella Salad. Sauté mushrooms and thyme and add to Autumn Panzanella Salad. Reheat prepared Roasted Butternut Squash. Blend flour, butter and stock for gravy. Simmer a few minutes and serve warm with turkeys. Assemble and dress Autumn Panzanella Salad. At the Party: Carve and serve turkeys with gravy. Serve Autumn Panzanella Salad and Roasted Butternut Squash. Eat and Enjoy! Wine Recommendation 2001 Trefethen Cabernet, Napa Valley 2001 Adler Fels Gewurztraminer, Russian River Valley

Meals

Ingredients

Dinners

Tips & Techniques

FoodNetwork Site Search Results

Showing 691 - 698 of 698 results for mushroom recipes