http://www.recipesonrails.com/recipes Recipes On Rails: New Recipes tagged mushrooms http://www.recipesonrails.com/recipes/show/604-sardinian-couscous <p><img alt="604-sardinian-couscous" src="http://www.recipesonrails.com/recipes/thumbnail/604-sardinian-couscous.png" /></p> <strong>Ingredients:</strong><br/> <p> 0.25 pound Mushrooms, Crimini sliced<br/> 0.25 pound Mushrooms, Oyster broken up<br/> 1.0 each Shallots diced<br/> 0.25 cup Wine, White <br/> 0.5 cup Cream, Heavy <br/> 1.0 cup Stock, Chicken <br/> 1.0 pound Couscous cooked al dente<br/> </p> <strong>Instructions:</strong><br/> <p> <p>Slice the Crimini mushrooms</p> </p> <p> <p>Separate the oyster mushrooms</p> </p> <p> <p>Mince the shallots</p> </p> <p> <p>Saute the Crimini mushrooms in some butter, reserve. Saute the Oyster Mushrooms, reserve. Add the shallot and some more butter if needed to the same pan. Saute. </p> </p> <p> <p>Deglaze the pan with the white wine.</p> </p> <p> <p>Reduce till almost dry</p> </p> <p> <p>Return all mushrooms to the pan.</p> </p> <p> <p>Add the heavy cream and stock. Bring to a simmer.</p> </p> <p> <p>Stir in the couscous and sprinkle with some chopped fresh parsley. </p> </p> <p> <strong>Servings:</strong> 8<br/> <strong>By:</strong> Warren Prince<br/> For more info visit:<br/> <a href="http://www.recipesonrails.com/recipes/show/604-sardinian-couscous">http://www.recipesonrails.com/recipes/show/604-sardinian-couscous</a> </p> Thu Jan 08 12:31:34 UTC 2009 http://www.recipesonrails.com/recipes/show/529-stuffed-mussels <strong>Ingredients:</strong><br/> <p> 2.0 each Onion large, minced<br/> 0.25 pound butter <br/> 4.0 clove Garlic finely minced<br/> 2.0 pound Mushrooms minced<br/> 0.25 cup Cognac or brandy<br/> 4.0 pound Mussels minced<br/> 2.0 pound Imitation crabmeat coarsly chopped<br/> 1.0 pint Cream, Heavy <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Mince the onions finely, and saute in a large pan in half the butter.</p> </p> <p> <p>Trim and clean the mushrooms.</p> </p> <p> <p>Chop the mushrooms finely.</p> </p> <p> <p>Cook the onions till they soften, and start to brown. Add the finely minced garlic.</p> </p> <p> <p>Add half the minced mushrooms and saute over medium high heat to cook off any moisture released by the mushrooms. Add the remaining butter and when melted, add the remaining mushrooms. Continue to cook till the mushrooms are done, and all the liquid has evaporated </p> </p> <p> <p>Add the cognac (or brandy) and flame. Be careful. </p> </p> <p> <p>Remove the mussels from their shells. Be careful to remove any broken slivers. Reserve the shells.</p> </p> <p> <p>Mince the mussel meat.</p> </p> <p> <p>Add the mussels to the pan, and saute till the moisture is evaporated.</p> </p> <p> <p>Add the imitation crab.</p> </p> <p> <p>Break up the pieces of imitation crab and stir in the heavy cream. Adjust seasoning with salt and pepper. </p> </p> <p> <p>Use this filling to stuff the shells, and then sprinkle with bread crumbs and paprika. Bake at 350 for about 15 minutes or till hot. </p> </p> <p> <strong>Servings:</strong> 20<br/> <strong>By:</strong> Warren Prince<br/> For more info visit:<br/> <a href="http://www.recipesonrails.com/recipes/show/529-stuffed-mussels">http://www.recipesonrails.com/recipes/show/529-stuffed-mussels</a> </p> Wed Jan 07 22:08:39 UTC 2009