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Ingredients: 2 Tablespoon(s) Olive Oil 1 Cup(s) Coarsely Chopped Leeks 1 large Garlic clove, chopped 3/4 Pound(s) Mushrooms; coarsely chopped 1/2 Teaspoon(s) Dried Leaf Oregano 1/2 Teaspoon(s) Salt 2 Tablespoon(s) Freshly Squeezed Lemon Juice 1/4 Teaspoon(s) Prepared Horseradish Directions: In a large skillet, heat the oil. Saute the leeks and garlic for 2 minutes, stirring frequently. Add the mushrooms, oregano, salt, and black pepper. Reduce the heat slightly and continue to cook, stirring occasionally, until the mushrooms are cooked and their liquid has evaporated, about 5 to 10 minutes. Puree in a blender or food processor and stir in lemon juice and horseradish to taste.
Check some related videos Similar recipes: Wild mushroom ragout #2 MAKES 4 SERVINGS VEGAN This makes a wonderful meal when paired with wild rice. Look for the most flavorful mushrooms you can find. Shiitakes, chanterelles, cremini and oyster are all great choices. if you can find fresh morels, count yourself lu Wild mushroom soup with thyme Melt butter in heavy large pot over medium-high heat. Add shallots, saute 1 minute. Add fresh mushrooms, saute until tender, about 5 minutes. Add thyme and garlic, saute until mushrooms are golden, about 8 minutes. Stir in 6 cups broth, potatoes a Caraway blue cheese spread (eb) Blend together and store in refrigerator. Tomato mushroom cup Hollow out tomatoes, reserving centers for another use. Drain tomato shells. Saute chopped mushrooms in butter or margarine and add seasonings. Fill tomatoes with mushroom mixture, and bake at 350 degrees for 30 minutes or until heated. Polish lenten mushroom "cutlets" kotlety Chop the mushrooms in a large frying pan, saute them with the onions in 3 tbsp of butter. Soak the cubed hard rolls in milk for about 10 minutes. Add to the mushroom-onion mixture. Blend in the eggs, parsley, salt and pepper. Form the mixture into cutlet- Wild mushroom spring rolls Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into 1/4-inch bits. Heat 2 Shiitake mushroom and potato galette Preheat oven to 350 degrees F. Line cookie sheet with buttered foil. Melt butter in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 10 minutes. Add Parmesan and basil. Arrange half of potato slices in solid Impossible mushroom pie Preheat oven 400F. Heat butter and oil in large frypan. Toss in mushrooms and cook over medium-high heat for 4 to 5 minutes. Season. Spread mushrooms, green onions, cheese and tarragon in bottom of greased 10 inch pie plate. Beat remaining ingr Mushroom flambes bring the sherry and chicken broth to a boil. reduce heat and smiier for 5 minutes or until the alcohol is burned off. saute the mushroom in butter on both sides. season with salt, pepper and nutmeg. add the sherry mixture, garlic and simmer for 2 to 3 Cheesy vegetable spread In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shre Albacore tuna with mushroom caper sauce Brush tuna with vegetable oil, season with salt and pepper and set aside. Heat olive oil in a saute' pan over medium heat. Add mushrooms and saute' for 2 minutes. Add garlic and continue cooking until garlic begins to brown. Add wine and Wild mushroom and veal terrine with roasted yellow pepper coulis Make the terrine: In a small bowl combine the bread, 1/4 cup of the cream, and the egg white. In a large skillet cook the garlic and the onion in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened, add the white mu Creamy chicken mushroom 4 x Chicken Breast Halves 2 tb Flour 1/4 c White Wine 1 c Heavy Cream 1 ts Salt 1 ds White Pepper In a large skillet saute mushrooms and onions in the margarine until tender. Add the chicken and cover. Cook over me Chinese mushroom foo yung In a medium-sized bowl beat together all ingredients except oil and soya sauce. Heat a small amount of oil in a large skillet (or Wok) at medium heat. Drop large spoonfuls (about 2 tbsp or 25 ml) into skillet. Cook, turning once, until lightly b Asparagus crepes with mushroom dill-sauce CREPES: Combine flour & salt in mixing bowl. Make a well in the centre & pour in the soymilk & oil. Beat till smooth. Heat a 6 or 7-inch skillet. when hot, pour in 1/4 c of batter & tilt skillet till it's evenly coated. Wild mushroom stew In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 3 to 4 minutes. Add the shallots and tomatoes and saute for 2 minutes. Add the garlic and saute for 1 minute. Season with salt and pepper. Add the veal Wild mushroom soup 1 Heat a small heavy-based frying pan. Drain the excess oil from the wild mushroom l'antipasto and put the jar's contents in a pan with the stock and a slug of brandy, if using. Bring to a simmer, stirring until well combined. 2 Cut th Jalapeno spread Preheat oven to 350F degrees. Fold a 6-inch piece of foil over double; fold up edges to make a tray. Place nuts, chili powder, and cumin in center and place on a baking sheet. Bake nut mixture in preheated oven for 6 minutes or until spices are fr Barbecued duck and wild mushroom quesadilla (gc) Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30 minutes. Let cool, and pick off duck meat. Prepare a wood or charcoal fire and let it burn down to ember Mushroom sauce for fish Brown onion in butter. Chop tomatoes and seasonings. Slice mushrooms thinly. Brown all with the onion. Add oyster liquor and oysters. Combine, add pepper and sauces. Simmer for 20 minutes. Also for: Use with any baked fish. Source: FISHES AND F Wild mushroom ragu with polenta Place the dried mushrooms in a medium mixing bowl, and cover with boiling water. Let the mushrooms stand until softened, about 20 minutes. Lift the mushrooms from the water, and gently squeeze the liquid back into the bowl. Cut the larger mushroom Fresh mushroom, onion and walnut stuffing 1 Heat oven to 350 degrees. Trim and slice mushrooms. In a large skillet, over medium heat, melt 1 tablespoon of the butter. Add onions; cook and stir until tender, about 5 minutes. Spoon into large bowl. Melt another tablespoon of the butter in the same Mushroom chicken bake Preheat oven to 350 (175) 1. Combine flour, salt, paprika and pepper. Dust chicken with mixture. 2. Melt butter in skillet and cook chicken with onions. 3. Put in bottom of 9x13 skillet. 4. Mix together soup, mushrooms, milk, and sour cream. Pour over ch Cheddar cheese and brandy spread Grate cheese. Put in bowl of mixer with butter and beat until blended. Add brandy and a small amount of water, if necessary, until mixture is creamy and spreadable. Add pepper and pack into well-washed container. Makes about 6 ounces of spread, en Mushroom starter salads Whisk together mustard, oil, vinegar, parsley, chives & sugar. Add mushrooms & toss. Cover & refrigerate for 2 to 3 hours. Spoon into dishes & serve. Sonia Allison, "Herbs & Spices" Herbed goat cheese spread 1. In a small mixing bowl, soften cheese with a spoon 2. Mix cheese, sun-dried tomatoes, thyme, chives and garlic powder. 3. Mash with a wooden spoon against side of bowl until well mixed. 4. Spread on crackers or serve in a crock with crackers on the Champagne mushroom risotto Melt butter in medium saucepan. Add rice and onion. Cook over medium heat, stirring frequently, 3-4 minutes or until onion is tender. Add water and champagne. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir in cream of mushr Wild mushroom soup with port Soak the dried mushrooms in hot water for 30 minutes until reconstituted and set aside. Retain the soaking liquid. Place the butter in a saucepan and melt over a gentle heat. Add the diced onion and saut‚ with the garlic until brown. Add the sli Chicken mushroom stew (crock pot) 1. Cut chicken into 1 in cube; brown in 1 tbls oil. Transfer to slow cooker 2. Saute veggies and Mushrooms in skillet. Transfer to crock pot. 3. Add the rest of the ingredients to the slow cooker and cook 4 hours on low Mushroom cheese appetizers Brown mushrooms and onion in butter. Add garlic salt, lemon juice, and Worcestershire sauce and cook until all liquid is evaporated. Pat out crescent rolls into a well-greased 9X13-inch pan. Spread cream cheese over dough and sprinkle Parmesan che Quail baked in mushroom sauce 1) Rinse the birds and pat dry inside and out. Season salt and pepper to taste, then coat with flour. Brown on both sides in a skillet in oil. 2) Arrange in a shallow baking dish. Combine the remaining ingredients, mixing well and pour over the Chicken in mushroom gravy 1. Place chicken in slow cooker. Season with salt and pepper to taste. 2. Combine wine and soup. Pour over chicken. Top with mushrooms. 3. Cover. Cook o n low 7-9 hours. Optional: instead of the dry white wine, you can use chicken broth. Acorn squash with wild mushroom-cranberry stuffing Preheat oven to 425F. Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities w Bay head cream cheese spread Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. Mrs. Donald K. Dement Mushroom puffs In a blender or food processor, combine cream cheese, mushrooms, onion and hot pepper sauce; cover and process. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. Roll up jelly-roll style, Barley-shiitake mushroom soup Rinse the shiitake mushrooms and set them aside to soak in plenty of water. They will need about an hour to soak. Chop the onions, celery, and carrots. Put the vegetables and Michelle's seasoning in a large stock pot with the water. When Mushroom and barley soup Soak barley in water overnight. Saute gfarlic, onion and celery in butter until tender. Drain barley and add to vegetables. Saute 10 minutes longer, until barley becomes thick. Add chicken broth and mushrooms and simmer, covered, until barley Mushroom-onion topper * Use 1 4-oz can of mushroom stems and pieces. ~--------------------------------------------------------------------- ~-- Melt margarine in a small skillet. Add onion slices and cook and stir until tender. Stir in remaining ingredients and Mushroom barley stew Toss the carrots into a hot wok and cook for a few minutes, add the garlic, onions and green peppers, deglazig the pan with water or tamari. Add the mushrooms and cook just until the mushrooms start giving up their liquid. Add the garbanzo beans, barley, Acapulco sunset spread 1. In medium bowl, combine beans and salsa, mix well. Spread bean mixture onto serving plate. 2. In food processor bowl with metal blade or blender container, combine cheese, avocado and lime juice; process until well blended. Spread cheese mixt Sizzling mushroom sauce Sauté sliced mushrooms, chopped onions, garlic in olive oil. Stir In chopped fresh tarragon, Dijon-style mustard and balsamic vinegar. Salt & pepper to taste. Split and fluff potatoes. Top with hot mushroom mixture. Garnish with Enoki mushroom Wild mushroom, asparagus and potato symphony 1. Cook and refresh asparagus and parsley. 2. Warm the stock, add mushrooms and new potatoes. 3. Add a dash of cream and whisk in butter. 4. Reheat asparagus in broth, add parsley, season and adjust with lemon juice. Chicken with mushroom sauce Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bak at 350F for 45 minutes. Raisin cream cheese spread Beat the cream cheese until smooth, then work in the raisins or currants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency. Sun-dried tomato and basil spread Mince garlic in food processor first. Add rest of ingredients and process to a coarse paste. Season with salt and pepper. Contributor: Bon Appetit March 2001 Chuck's barley-mushroom winter borscht (vegan or lacto) Saute the garlic and onion in olive oil on medium heat until the onions are translucent. Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add the turnips and carrots, reduce heat to medium-lo Antipasto spread Combine first 6 ingredients, mixing well, set aside. Combine remaining ingredients in a saucepan, bring to a boil. Pour dressing over vegetables, place in a large jar with a tight-fitting lid. Shake jar to stir ingredients, refrigerate overnight. Serve sp Mushroom rice Melt margarine. Over medium heat saute mushrooms until soft. Add green onions and saute briefly Stir in cooked rice and salt and pepper to taste and heat through Source:Janet's imagination Onion mushroom casserole Combine onions with butter, mushrooms and salt; simmer for 5 minutes in a medium size sauce pan. Add cream cheese. When melted, add flour and milk. Reheat. Turn into a 2 qt. greased casserole dish. Sprinkle with misture of grated cheese and crum Wild mushroom, tomato and zucchini gratin In a medium saute pan, heat 1/4 cup oil to smoking point. Carefully add onions and saute until translucent. Season with salt and pepper to taste. Remove from heat and transfer to a casserole dish. Lay a single layer of tomatoes on top of the on