Best 5 Pinot Glazed Mushrooms Recipes
Indulge in the exquisite flavors of Pinot Noir glazed mushrooms, an elegant and savory dish that will tantalize your taste buds. These tender mushrooms are bathed in a rich and velvety Pinot Noir glaze, creating a symphony of flavors that dance on your palate. Whether you're a seasoned chef or a home cook seeking a culinary adventure, this recipe promises to elevate your dining experience.
Our culinary journey begins with Pinot Noir mushrooms, known for their meaty texture and earthy aroma. These mushrooms are carefully sautéed in butter until golden brown, releasing their umami-rich essence. The Pinot Noir glaze is the star of the show, combining the fruity notes of Pinot Noir wine, the sweetness of brown sugar, and the acidity of balsamic vinegar. This glaze is simmered until it reaches a thick and glossy consistency, ready to coat the mushrooms in a luscious embrace.
Accompanying the Pinot Noir glazed mushrooms are three additional recipes that offer delectable variations on this classic dish. The first recipe introduces a creamy and decadent twist with a white wine and cream sauce. The second recipe adds a touch of smokiness with a bacon and onion sauté, while the third recipe incorporates the vibrant flavors of herbs and garlic. Each recipe promises a unique culinary experience, catering to diverse palates and preferences.
As you embark on this culinary adventure, you'll discover the versatility of Pinot Noir glazed mushrooms. They can be served as a delectable appetizer, a flavorful side dish, or even as the centerpiece of a vegetarian main course. Whether you're hosting a dinner party or simply treating yourself to a gourmet meal, these recipes are sure to impress. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that will leave you craving more.
CREAMY GARLIC MUSHROOMS AND BACON
Creamy Garlic Mushrooms and bacon in a mouthwatering cheesy sauce as a side or main. The best Low Carb or Keto Mushroom Recipe!
Provided by Karina
Categories Side Dish
Time 40m
Number Of Ingredients 12
Steps:
- 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).
- Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring. (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. 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.
Nutrition Facts : Calories 387 kcal, Carbohydrate 7 g, Protein 11 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 99 mg, Sodium 350 mg, Sugar 2 g, ServingSize 1 serving
MUSHROOMS WITH A SOY SAUCE GLAZE
Serve this tasty side with pork chops, steak, or salmon! Serve over the meat of your choice.
Provided by STEVEANDANGELA
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.
Nutrition Facts : Calories 135 calories, Carbohydrate 5.4 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 7.4 g, Sodium 386.9 mg, Sugar 2 g
FILET MIGNON WITH MUSHROOMS AND SAUCE PINOT NOIR
Steps:
- Preheat oven to 375 degrees F.
- Season both sides of the filet mignon generously with salt and pepper. Wrap a piece of bacon around the sides of each steak and secure with butcher's twine. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over, there should be a nice crust on top. Add the mushrooms, garlic, and rosemary; give everything a good stir. Transfer the pan to the oven. Roast for 10 to 12 minutes or until the steaks are cooked medium-rare.
- Remove the steaks, mushrooms, and rosemary to a platter; cover to keep warm. Return the pan to the stove over medium-high heat. Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan. Mix in the demi-glace, stirring to combine. Put the steaks and mushrooms back in the pan and coat in the pan sauce. Finish with a couple of tablespoons of butter to make it rich. Put the steak and mushrooms on 2 serving plates and cut off the butcher's twine from the filets. Pour the wine sauce on top and garnish each plate with a roasted rosemary sprig.
HONEY-GLAZED MUSHROOMS WITH UDON
In this weeknight dish, caramelized mushrooms are bathed in a satiny glaze of honey and butter, delivering the winning trifecta of sweet, savory and earthy. Cremini mushrooms are the hardest workers of the fungi world; they are inexpensive and accessible, and while they may not feel as fancy as some wild varieties, with some time in the pan, they burst with complex flavor. (Button mushrooms also do the job well.) Chubby udon are the ideal carriers for the luscious sauce, but for the most satisfying results, use fresh or frozen noodles, rather than the thinner dried strands. (Though in a pinch, they work, too). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, weeknight, noodles, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
- Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, 1/2 teaspoon salt and a few turns of black pepper. Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
- Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.
BALSAMIC GLAZED MUSHROOMS
An easy appetizer to dress up ordinary button mushrooms. Feel free to try other mushroom varieties, such as baby bella, or mix them up.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium high heat; stir in mushrooms and shallots, season with salt, and cook until mushrooms release their liquid and liquid evaporates, about 5 minutes.
- Add chicken broth, brown sugar, and vinegar; bring to a boil and cook until liquid is reduced to a glaze.
- Turn off heat and stir in parsley, if desired.
Tips:
- Use a variety of mushrooms. This will give your dish a more complex flavor and texture. Some good choices include cremini, shiitake, oyster, and portobello mushrooms.
- Slice the mushrooms evenly. This will help them cook evenly and prevent them from becoming soggy.
- Don't overcrowd the pan. If you crowd the pan, the mushrooms will steam instead of sautéing. This will make them less flavorful and more likely to become soggy.
- Cook the mushrooms over medium-high heat. This will help them brown quickly and prevent them from becoming tough.
- Don't stir the mushrooms too often. Stirring them too often will prevent them from browning properly.
- Add the Pinot Noir and chicken broth. This will help to deglaze the pan and create a flavorful sauce.
- Simmer the mushrooms for 10-15 minutes. This will allow the flavors to meld and the sauce to thicken.
- Season the mushrooms with salt and pepper to taste.
- Serve the mushrooms immediately. They can be served as a side dish or over rice, pasta, or polenta.
Conclusion:
Pinot Noir glazed mushrooms are a delicious and versatile dish that can be served as a side dish or main course. They are easy to make and can be tailored to your own taste preferences. Whether you like your mushrooms sweet, savory, or spicy, this recipe has you covered. So next time you're looking for a quick and easy weeknight meal, give Pinot Noir glazed mushrooms a try.
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