mushroom

White Beans Au Vin

unsalted butter

carrots,

medium shallots, chopped (about 1 cup)

Kosher salt and black pepper

cremini mushrooms,

thyme

garlic cloves, minced (about 1 tablespoon)

dry red wine,

tomato paste

cannellini

low-sodium vegetable broth

Cognac

parsley,

balsamic vinegar

Steaks With Chimichurri Mushrooms

strip loin steaks, each 1 1/2 inches thick

extra virgin olive oil

Salt

black pepper

parsley leaves

thyme leaves

garlic, chopped

shallot, chopped

red wine vinegar

Hungarian paprika

shiitake mushrooms,

Beef bourguignon

olive oil

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

Easy and vegetarian mapo tofu; shitake mushrooms are used to replace meat.

Vegetarian Mapo Tofu with Mushrooms

450 g soft tofu

Doubanjiang

black beans

cooking oil

shallot white (, chopped)

garlic (, chopped)

ginger (,chopped)

tbsp. oil

tbsp. light soy sauce

water

sugar

sesame oil

Sichuan peppercorn powder

sweet potato starch (, corn

Slice mushroom, chop garlic, ginger, spring onion white, doubanjiang and fermented black beans.

Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.

Fry doubanjiang for 1 minute over slow fire until the oil turns red and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma.

Add water to the seasonings and bring to boil over high fire. Gently slide the tofu cubes. Add light soy sauce and sugar.Slow the heat after boiling and then simmer for 6-8 minutes.  Drizzle some sesame oil.

Stir the water starch and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.

Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste).

Creamy Garlic Mushrooms and bacon in a mouthwatering cheesy sauce as a side or main. The best Low Carb or Keto Mushroom Recipe!

Creamy Garlic Mushrooms and Bacon

(250 g) bacon,

butter

(750 g) brown mushrooms, washed ((pat dry with paper towel))

dry white wine ((or chicken broth/stock))

garlic (finely chopped)

parsley

Salt and pepper (to season)

shredded mozzarella

cheese

Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a  paper towel lined plate to soak up some of the oil. Set aside.

In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan. Fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any).&nbsp;

Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring.&nbsp;(Preheat broiler or oven grill.)

Add in the garlic and stir it through for a minute, until fragrant. Pour in the cream and herbs. Reduce heat down to low. Gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened.&nbsp;Season with salt and pepper.

Add the bacon back in and give everything a good mix to combine all of the flavours together. Top the mushrooms with the mozzarella and parmesan cheese.

Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes).

Serve warm.

Cheesy Kale and Mushroom Strata recipe | Epicurious.com

sourdough

Tbsp. olive oil

crimini mushrooms, sliced 1/4" thick

garlic cloves, thinly sliced

kosher salt,

tsp. black pepper,

leeks,

curly kale, ribs and stems removed, leaves torn into 2" pieces

eggs

Dijon mustard

milk

Mushroom and Kale Breakfast Skillet recipe | Epicurious.com

cumin seeds

coriander seeds

red pepper flakes

onions, halved, sliced lengthwise into 1/4"-thick strips

lb. mixed wild or crimini mushrooms, sliced 1/4" thick

cherry tomatoes

Tbsp. red or white wine vinegar

kosher salt

curly kale, stems removed, torn into small pieces

Flaky sea salt, chopped parsley

Go fresh with Alton Brown's Best-Ever Green Bean Casserole recipe from Good Eats on Food Network. Onions tossed in panko breadcrumbs provide a crunchy topping.

Best Ever Green Bean Casserole

onions,

all-purpose flour

panko bread crumbs

salt

Nonstick cooking spray

green beans, rinsed, trimmed and halved

mushrooms,

garlic,

nutmeg

chicken broth

half-and-half

HOW TO MAKE GREEN BEAN CASSEROLE
Alton Brown
Good Eats/Bean Stalker
Food Network
Onions, AllPurpose
Flour, Panko Bread Crumbs, Salt, Nonstick Cooking Spray, Green Bean,
Butter, Mushrooms, Black Pepper, Garlic, Nutmeg, Chicken Broth, HalfandHalf,HOW TO MAKE GREEN BEAN CASSEROLE
Alton Brown
Good Eats/Bean Stalker
Food Network
Onions, AllPurpose
Flour, Panko Bread Crumbs, Salt, Nonstick Cooking Spray, Green Bean,
Butter, Mushrooms, Black Pepper, Garlic, Nutmeg, Chicken Broth, HalfandHalf

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Can these be made ahead and heated in the oven?

This is requested every year at TG. I don't do the onions though. I followed the recipe exactly the first year and the onions were a mess.  I use the store bought french fried onions now.

Agree with the onion comments -- I made this recipe at least six times, love the fresh green bean flavor and the creamy mushroom sauce. The onions, tho? I have NEVER gotten it right. Less heat, less time, used the mandolin, thicker slices, thinner slices. Frustrating as hell.

Yeah, no way Alton Brown has ever made those onions

Recipe is divine and amazing... except the onions. Do yourself a favor and make the Pinoneers Woman’s Onion Strings instead. You won’t be sorry. 

I've made this for years And it literally is the best green bean casserole ever. I give it 4 stars only because the onions are a bit hard to get just right. After years of tweaking the onion part, I slice them super thin and add egg to help the coating stick. I've also simply deep fried them which works well also. In a pinch (i.e. When I ruined 2 batches of onions!) I've subbed the canned Durkee's. 

This was absolutely AMAZING!!!  The only thing that I did differently was I added about 2 oz of cream cheese.  I will never use canned cream of mushroom for anything again.

Is this a dish you can make ahead of time?

HI Mr. Brown, My name is Pepper KNight and i love watching your shows...... I am a Filipina and when I came here 8 years ago, every Thanksgiving day my husband will ask me to include Green Bean Casserole in the menu that I prepare. He loves what I do but for me its not ok.... I dont like the green beans to be so saggy because it came from the can...... so when I saw your recipe of the casserole I promised myself that I will do it this year....and............. wow wow wow.... It was a BIG HIT!!!! the vegetables are crunchy and the cream is just right not overpowering..... but i still used the grocery made onion crunch...... Thank you so much for sharing this recipe.... I love it..... I preferred to eat it than turkey hahahaha. My husband said...wow honey you out did yourself again....... Thanks Mr. Brown for the help! Take care and more power to you and your shows. 

After a failed first attempt, this is how I fixed the onion problem:

1.  Slice ultra thin.  A good mandolin would be great for rings or do half rings if using a knife (they taste the same). 

2.  Bread them in flour, then a wash (I used 1 part egg to 2 parts evoo), then Alton's breading.

3.  Add a bunch of panko to the pan to brown with the onions.  I used this as additional topping along with a healthy grating of pecorino.  I always feel like there's never enough of crunchy topping.

4.  Toss the onions once after the 5 minute mark, then 4 min, 3, 2, and don't take your eyes off them, tossing every few min.  Make sure you rotate the pan 180 degrees at least once.  Remember to pull them out early since you are going to put them back in the oven with the dish to finish browning later.

Even the toughest critics went back for seconds!  Next year I will pan fry the onions to get them even better!!

https://www.foodnetwork.com/videos/green-bean-casserole-0132964

Alton Brown makes his version of the classic green bean casserole.

Green Bean Casserole

Oven Polenta with Roasted Mushrooms and Thyme recipe | Epicurious.com

mushrooms

thyme, plus leaves

garlic cloves, smashed

Kosher salt, freshly ground pepper

polenta

Parmesan, finely grated, plus more for serving

Tbsp. red wine vinegar

Flaky sea salt

Vegetarian Bolognese is a rich, luscious won’t-miss-the-meat pasta sauce. Roasting cauliflower and mushrooms deepens the flavor of this satisfying dinner. Double the recipe to eat some now and freeze some for later. 

Roasted Cauliflower and Mushroom Bolognese

cauliflower

crimini mushrooms

olive oil, divided

yellow onion, finely diced

white wine

(28 ounces) crushed tomatoes

vegetable stock

red lentils

spaghetti, linguine, pappardelle,

Parmesan,

Preheat the oven: Preheat oven to 425ºF. Line 2 baking sheets with parchment.

Chop and prep the cauliflower: In a food processor, pulse the machine to chop the cauliflower into small pieces. You are not making cauliflower rice, so stop pulsing when the cauliflower is finely chopped with a few small chunks. Mound in the center of one of the baking sheets.
Sprinkle the cauliflower with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat and spread it on the baking sheet in a single layer.

Chop and prep the mushrooms: Without washing the food processor, add the mushrooms to the bowl and pulse the machine until the mushrooms are finely chopped. Mound in the center of the other baking sheet.
Sprinkle the mushrooms with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat it in the oil and spread it on the baking sheet in one layer.

Roast the vegetables: Place the two baking sheets in the oven and roast for 25 to 30 minutes, or until the cauliflower is golden at the edges and the mushrooms have released much of their moisture and are dark (don’t be alarmed, the mushrooms will shrink considerably, which is okay.)

Meanwhile, cook the onions and garlic: In a large deep skillet over medium heat add 2 tablespoons of oil. Once the oil shimmers, add the onions and cook, stirring occasionally, for 10 minutes, or until golden brown. If the onions start to stick to the bottom of the pan, add water, 1 tablespoon at time, to release them. Stir in the garlic and cook for another minute.

Pan roast the tomato paste and add the wine: Push the onions and garlic to one side of the skillet and move the skillet so the onions are off the heat. In the space you cleared, add the tomato paste and sugar. Cook, stirring, for about 3 minutes, or until the tomato paste turns a dark, rusty red.
Place the skillet over the burner and stir in the wine, scraping the bottom of the pan to release any browned bits. Cook, stirring occasionally, until the wine evaporates.

Simmer the sauce: Add the tomatoes, water or stock, lentils, 1 teaspoon salt, and 1/8 teaspoon pepper to the pan and bring to a simmer. Cook uncovered, stirring occasionally, for 20 to 25 minutes, or until the lentils are tender. (If you are using French green lentils, cover the pot to reduce evaporation of the liquid.)
Exact cooking time depends upon what type of lentils you used.

Finish the sauce: Stir in the mushrooms and cauliflower, and simmer for 5 minutes to allow the flavors to mingle. The sauce may be thick, depending on the type of lentils you used. If so, use the pasta cooking water to thin it to the desired consistency. Keep the sauce on low so it says warm while you boil the noodles.

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta of your choice according to the package directions. Scoop out 1 cup of the pasta water to reserve it for thinning the sauce if necessary. Drain the pasta in a colander.
If your sauce looks too thick, stir in some of the pasta water just a little at a time until it reaches your desired consistency.

Serve: Mound a nest of pasta onto a plate, ladle some sauce over the top, and sprinkle with Parmesan cheese and parsley, if using.

"Very nice flavor from the roasted veggies. Definitely will make again!"

Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.

Grilled Beef and Mushroom Burger

beef

Worcestershire sauce

kosher salt (add

large onion, sliced thin (about 2 cups)

Swiss cheese

Burger buns

"Will the recipe still work if I leave out the worcestershire sauce?  I usually don't have it because I don't like the flavor."

"Oh.....I forgot to add, I mixed up a little mayo and whole grain dijon mustard as a bun spread.  The flavors went great with the burger!"

"This is delicious! I don't have a coffee grinder and used a food processor to grind the \"flower mushroom\" from Asian store (I just remove the stalk and they are so much cheaper)  It keeps the burger moist despite no need for oil in the meat.  Grilling the buns with olive oil is such a great idea too!  This is a keeper!  Thanks Elise!"

Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.

Make the burger mixture: In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like.

Form into patties: Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

Sauté the mushrooms, then the onions: Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes.
Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.

Grill the burgers on high, direct heat to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

Add the cheese: When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt.

Grill the buns: Paint the burger buns with a little olive oil and toast them on the griddle or grill grates.

Assemble the burgers: To assemble, put a burger on the bun and top with the sautéed onions and mushroom mixture.

"I've had some good burgers in my time. That is HOT STUFF! You can get that at a number of different places."

"We grilled these up last night.  I only used a half ounce bag of dried Chanterelles in the burger because they were pretty expensive at my local grocery store, but they still gave the burgers a wonderful taste.  The burgers were so juicy! I did use fresh Shitakes with the onion to top, creamy havarti cheese and grilled brioche buns......yum! A keeper for sure, thanks!"

The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and dried porcini. A touch of miso paste gives it savory depth.

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