Submitted by Pixy
Serves 4
| 1 c. button mushrooms |
|
1 leek, thinly sliced |
| 5 slices good bacon, finely diced |
|
2½ c. (600mL) light cream |
| ½ c. good white wine |
|
¼ c. FRESH Parmesan |
| Pasta for 4; whatever you like best. Veal tortellini |
|
Fresh herbs: thyme, oregano, flat parsley |
| works very well. |
|
1 tbsp olive oil (may not need it) |
1. Cook enough pasta for 4 people following the directions on the pkg.
2. Heat a large non-stick pan to medium heat. If you don’t have non-stick pans, use approximately 1 tbsp of olive oil to coat the pan.
3. When the pan is warm, add the bacon & cook until well browned & crispy. Add mushrooms & leek to the pan & cook until the leek is transparent & mushrooms have wilted.
4. Add white wine to this mixture. Add cream & stir thoroughly. Turn down to simmer & leave for 10 minutes.
5. Add parmesan & fresh herbs. Allow to simmer for a further 5 minutes. Add cooked pasta to pan & stir through.
6. Garnish with fresh herbs & serve with a crispy side salad.
Submitted by NorthernDarling
| 7 tbsp unsalted butter |
|
3 shallots, finely chopped |
| 1lb. shitake mushrooms, stems removed, roughly chopped |
|
1lb. white button mushrooms, sliced |
| ½ c. cognac |
|
2 c. heavy cream |
| 1 tsp English-style mustard |
|
2 tbsp olive oil |
| 2lb. beef tenderloin, cut into strips 1/8″ thick |
|
1 bag broad egg noodles |
| ¼ c. fresh flat-leaf parsley, finely chopped |
|
salt & pepper to taste |
1. In a large sauté pan over medium-high heat, melt 2 tbsp butter. Add shallots, & sauté until translucent, about 3 minutes. Add mushrooms, & cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots & mushrooms to a medium bowl; set aside. Remove pan from heat. Add ¼ c. cognac to de glaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, & return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt & pepper.
2. Heat 4 tbsp butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, & add to mushrooms. Once all the meat is seared, de glaze sauté pan with remaining ¼ c. cognac, & return meat, mushrooms, & cream mixture to sauté pan. Cook until just heated through, about 5 minutes.
3. Toss pasta with Butter & Salt. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with black pepper & parsley.
Submitted by Maya/Malibu Hardy
Serves 8
| 4 whole chicken breasts, split (about 3 lbs) |
|
¼ c. butter or margarine |
| 2 c. sliced mushrooms |
|
2 cans Cream of Chicken soup |
| 1 large garlic clove, minced |
|
1/8 tsp crushed tarragon (rosemary works too) |
| ½ c. white wine |
|
generous dash crushed oregano |
1. Use 1 large skillet or prepare in 2 skillets (10″) by dividing ingredients equally.
2. Brown chicken in butter; remove. Brown mushrooms.
3. Stir in soup, garlic, & seasonings; add chicken.
4. Cover & cook over low heat for 45 minutes, stirring occasionally.
5. Add white wine & heat slowly. Serve with wild rice mix.
