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Return the mushroom mixture to the skillet. Add the cream and tarragon and simmer until the cream is nearly evaporated, about 5 minutes. 4. Heat a cast-iron grill pan. Brush the bread with oil and grill over high heat, turning once, until toasted. Spread the cabbage-mushroom mixture on the toasts and serve.
Mushroom and Cabbage Wellington. By Liz Mervosh. Active Time: 2 hrs. 15 mins. Chill Time: 2 hrs. Total Time: 6 hrs. 30 mins. Servings: 8 to 10. Ingredients:
The sauce in this creamy balsamic chicken and mushroom skillet strikes the perfect balance of acidity and sweetness. The shallots, garlic and thyme add aroma and flavor to the dish.
Pirozhki are either fried or baked. They come in sweet or savory varieties. Common savory fillings include ground meat, mashed potato, mushrooms, boiled egg with scallions, or cabbage. Typical sweet fillings are fruit (apple, cherry, apricot, lemon), jam, or tvorog. [9] Baked pirozhki may be glazed with egg to produce golden color.
Mushroom and Kale Stuffed Squash by Casey Barber. ... Make a sausage-studded sauce with mushrooms, onion, garlic, pumpkin purée and heavy cream and layer with lasagna noodles with heaps of kale ...
Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. Many fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature, and is sometimes served cold. The dish can have a meaty texture, and serves as an hors d'oeuvre, side dish, or snack.
Stuffed cabbage leaves (Azerbaijani: Kələm dolması Turkish: Lahana dolması) are popular all year in Azerbaijan and Turkey, but especially in winter when other vegetables are less plentiful. The stuffing usually consists of rice and herbs such as coriander, mint and dill, onions and meat, although there is a variation— yalancı dolma ...
Preheat oven to 375 F. Place mushroom caps open side up in a shallow baking dish. Brush with olive oil, drizzle with balsamic vinegar and season with sea salt to taste.