Saute mushrooms in butter.
Add remaining ingredients and simmer until liquid is reduced somewhat.
Serve warm as an appetizer or veggie side dish.
Pour wine or 1/4 cup broth into saute' pan and heat over medium high heat.
Place mushrooms in pan and add salt and pepper to taste.
Saute mushrooms in wine or broth until softened. You can add more as the mushrooms cook down, if needed.
Add all other ingredients and continue cooking over medium heat until cheese is melted and sauce is creamy.
You can alter the flavor by changing the flavor of the cheese.
Serve over chicken, rice, pasta or even vegetables!
Brown mushrooms in a saucepan in vegetable oil with salt, thyme, pepper and bay leaf.
Add the wine.
Cover and cook over low heat about 5 minutes.
Remove bay leaf before cooking.
live oil and the butter in a large frying pan over
Heat 2 tbsp of oil in non-stick skillet and saute onions and mushrooms until tender.
Put aside.
In a small bowl, combine flour, salt, pepper, paprika and garlic powder.
Coat the livers in the dry mixture.
Heat 3 tbsp of oil in non-stick skillet and fry livers until almost done.
Reduce heat, adding onions, mushrooms and wine.
Cover and simmer over low heat for 30 minutes.
Preheat the oven to 350.
Place sliced mushrooms in a lightly greased 9x13 inch baking dish.
Arrange chicken over mushrooms.
Combine cornstarch and water in a small bowl, stirring until smooth.
Stir in olive oil and next 5 ingredients.
Pour over chicken.
Bake uncovered at 350 for 1 hour or until chicken is done, basting occasionally.
Serve over rice.
callops. Place scallops in a bowl and cover with wine; add bay
Coat liver in mixture of flour, salt and pepper.
Set aside. Saute onion in butter until tender.
Add liver and brown lightly on both sides.
Dissolve bouillon in boiling water.
Add mushrooms, bouillon, wine and basil.
Cover and simmer 15
minutes or until liver is tender.
Serves 4.
Put butter and onion in baking dish and microwave on
b>in large sealable dish. Pour half a bottle of red Burgundy wine
Fry bacon to crisp.
Set bacon aside.
Flour chicken and brown in bacon grease.
Set chicken aside.
Cook onions and mushrooms until mushrooms are tender.
Place chicken, onions and mushrooms in large pot (or roaster oven).
Crumble bacon and add.
Add carrots and crushed garlic.
Pour in red wine and chicken broth. Cook in oven at 350\u00b0 for 1 to 2 hours or until chicken is tender. Serve over steamed rice.
Heat oil in a wide skillet. Add onions
Coat liver in mixture of flour, salt and pepper.
Set aside. Saute onion in butter until tender.
Add liver and brown lightly on both sides.
Dissolve bouillon in boiling water.
Add mushrooms, bouillon, wine and basil.
Cover and simmer 15
minutes or until liver is tender.
Serves 4.
Heat oven to 375 degrees.
If fish fillets are large, cut into 4 serving pieces. Arrange in ungreased square baking dish, 8 x 8 x 2 inches. Sprinkle with paprika, salt and pepper.
Melt butter in 10-inch skillet over medium heat. Cook mushrooms and leeks in butter, stirring occasionally, until leeks are tender. Stir in wine. Pour mushroom mixture over fish. Sprinkle with almonds and cheese.
Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
Clean mushrooms and slice in half if large.
Pat
b>mushrooms in half if they are large, set aside.
Fry bacon in
On top of stove over medium heat, put butter, onions and garlic in large skillet.
Saute until onions are soft.
Add chicken and broth and cover until chicken is cooked.
Add mushrooms and wine and simmer until soft.
Remove chicken breasts; add thickening to make sauce.
Serve chicken on rice with sauce ladled on top.
Bake pastry shells according to package directions.
Ten minutes before serving sautee mushrooms in olive oil over high heat until golden brown.
Add garlic and cook for 1 minute.
Add wine and cook until reduced by 1/2.
Lower heat add cream and seasonings.
Cook until sauce thickens.
Divide mushroom mixture into six cooled shells.
Skin chicken breasts and thighs and cut into serving pieces. Cook chicken in butter until no longer pink on the outside.
Add the sliced mushrooms and onions and brown lightly.
Add remaining ingredients.
Cover and cook over moderate heat for 45 minutes. Serve over hot noodles or rice.
Makes 5 to 6 servings.
Preheat oven to 350 degrees F.
Wash and drain mushrooms. Put whole mushrooms in a casserole baking dish.
Add the other ingredients and stir carefully.
Cover and bake at 350 degrees F. for about 30 minutes.