Best 6 Tipsy Mushrooms With Brandy Recipes
Embark on a culinary adventure with our tantalizing tipsy mushrooms with brandy recipe. These succulent morsels, bathed in a luscious brandy sauce, are a symphony of flavors that will delight your palate.
This delectable dish features a medley of mushrooms, carefully selected for their distinct textures and tastes. From earthy cremini to meaty shiitake, each variety contributes its unique charm to the ensemble.
Bathed in a rich and flavorful brandy sauce, the mushrooms undergo a magical transformation. The brandy's warmth gently coaxes out their hidden flavors, creating a symphony of sweet, savory, and slightly boozy notes.
Accompanying the tipsy mushrooms are two additional tantalizing recipes: a creamy mushroom sauce and a versatile mushroom pâté. The creamy mushroom sauce, with its velvety texture and intense mushroomy flavor, is the perfect complement to grilled meats, pasta dishes, and even roasted vegetables.
Meanwhile, the mushroom pâté, crafted with a blend of sautéed mushrooms, herbs, and spices, offers a delectable spread for crackers, crostini, and sandwiches. Its earthy, umami-rich flavor is sure to impress your guests at any gathering.
Whether you're seeking a delectable appetizer, a flavorful side dish, or a creative spread, these tipsy mushrooms with brandy, creamy mushroom sauce, and mushroom pâté recipes will surely satisfy your culinary desires.
TIPSY MUSHROOMS (WITH BRANDY)
The best choice when you want to pamper and impress your loved ones in style. Great side dish with grilled meats ..! AND the ease of preparation in just over 7-8 minutes is a DEFINITE BONUS.
Provided by Mini Ravindran
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice the mushrooms into fours.
- Melt the butter in a skillet.
- Add to the pan and sauté on high heat until soft for about 5 minutes.
- Remove from the heat and carefully add the brandy to avoid flame ups.
- Return to the heat and cook until pan juices have slightly thickened.
- Serve warm.
TIPSY MUSHROOMS
I invented this recipe looking for a star-side dish to go with a fairly plan dinner of roasted chicken and salad. It was such a hit that I've made it a staple in my dinner-party side dish rotation! It's most-requested on chilly winter nights when everyone could use a little "happy" in the dinner hour.
Provided by Kristjana Cook
Categories Vegetables
Time 30m
Number Of Ingredients 5
Steps:
- 1. Brush dirt from the mushrooms (do not wash) and pop off the stems.
- 2. Slice into approximately 1/4 inch slices.
- 3. Heat a large skillet over medium heat and add olive oil.
- 4. Add mushrooms and gently stir to coat. Add a good pinch of Kosher or Sea salt and pepper.
- 5. Once mushrooms begin to wilt a little and the juices are coming out, add the garlic. Stir frequently to keep the garlic moving so it doesn't brown.
- 6. Once the mushroom juices have evaporated, add the whiskey and slightly lower heat. Allow to simmer, stirring frequently, until the mushrooms are completely soft and the liquid is reduced.
- 7. Serve as a side dish or on top of poultry or steak or fat burgers. Also makes a great topping for crusty bread slices!
CREAMY MUSHROOMS
My friend gave me this recipe. Tender mushrooms in creamy sauce! Serve over warm biscuits, rice or pasta.
Provided by sal
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 9.1 g, Cholesterol 36.6 mg, Fat 13.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 8.3 g, Sodium 264.5 mg, Sugar 4.3 g
BRANDIED MUSHROOMS
This recipe came from Paula Deen. I have made it many times. It's a great side for any type of steak. The longer they cook, the better the flavor. Enjoy!
Provided by Margie Murphy
Categories Vegetables
Time 1h5m
Number Of Ingredients 5
Steps:
- 1. In a large skillet, saute the mushrooms in the butter until brown. Sprinkle liberally with seasoned salt. Add Worcestershire sauce and simmer until absorbed by the mushrooms. Add brandy and continue to simmer until muchrooms are tender.
TIPSY MUSHROOMS
I normally make these to go with steaks, but lately with the high price of beef, ground beef is all that's in the budget. I made these the last few times to go on burgers and topped it off with a slice of Swiss cheese. SUPER GOOD.
Provided by Melanie B
Categories Vegetables
Time 35m
Number Of Ingredients 6
Steps:
- 1. Melt butter in the pan, add the veggies, saute for about 10 minutes, then add the wine and s&p.
- 2. Saute until tender, about 20-30 min. YUMMMMYYYY
BRANDY CREAMED MUSHROOMS ON HERBY CHEESE TOAST
I made these with bits and bobs from the fridge & the pantry; I had half a baguette left & some Boursin Herb & Garlic cream cheese plus a few mushrooms and a bit of creme fraiche. The Cognac was an inspirational afterthought, and it worked a treat!!! I am now thinking these would make a great starter, as well as a simple supper dish. I garnished them with some fresh lovage from the garden which gave them a lovely celery-lemon flavour! I love anything on toast, and this will be a new but firm favourite now!
Provided by French Tart
Categories Lunch/Snacks
Time 15m
Yield 6 slices, 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut the baguette into 6 slices.
- Wipe clean the mushrooms and slice.
- Heat the butter in a large frying pan and add the mushrooms. Cook over a medium heat until tinged brown & all of the mushroom juice has evaporated.
- Add the cognac/brandy and stir well.
- Drop the toast into the toaster on a low to medium setting.
- Add the creme fraiche to the mushrooms & stir well.
- Season generously with black pepper and a pinch of salt.
- Spread the toast with the Boursin or herb & garlic cream cheese.
- Pour the hot creamy mushrooms over the top of the cream cheese toast, garnish & eat immediately!
Nutrition Facts : Calories 514, Fat 21.2, SaturatedFat 11.6, Cholesterol 51, Sodium 789.3, Carbohydrate 66.7, Fiber 5.7, Sugar 4, Protein 17.4
Tips:
- Choose the Right Mushrooms: For best results, use small, firm mushrooms with closed caps, such as cremini or button mushrooms. Avoid using large, open-cap mushrooms, as they tend to absorb too much liquid and become soggy.
- Use Good Quality Brandy: The type of brandy you use will significantly impact the flavor of the dish. Opt for a high-quality brandy with a smooth, rich flavor.
- Don't Overcrowd the Pan: When cooking the mushrooms, avoid overcrowding the pan, as this will prevent them from browning evenly. Cook the mushrooms in batches if necessary.
- Season Well: Don't forget to season the mushrooms with salt and pepper to taste. This will help enhance their flavor.
- Serve Immediately: Tipsy mushrooms are best served immediately after cooking, while they are still hot and juicy.
Conclusion:
Tipsy mushrooms with brandy is a classic French bistro dish that is easy to make and always a crowd-pleaser. The combination of tender mushrooms, rich brandy sauce, and fresh parsley creates a flavorful and elegant dish that is perfect for any occasion. Whether you serve it as an appetizer or a main course, tipsy mushrooms are sure to impress your guests. So next time you're looking for a tasty and impressive dish to make, give tipsy mushrooms a try!
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