How To make Chestnut Mushroom Casserole
2 c Chopped chestnuts
1 lb Fresh mushrooms
1 ts Vegetable bouillion powder
1 cn Mushroom soup
2 1/2 c Half and half
1 Stick of butter
4 tb Flour
1/2 ts Salt
1/2 ts White pepper
12 oz Very sharp cheese
Make a white sauce of the butter, flour and cream. Add salt, pepper and granulated bouillion dissolved in just a little hot water. Add the mushroom soup. Saute the mushrooms in a little butter and add with the chestnuts. Place in a buttered casserole and top with cheese. Place in a 350 F. oven and heat for 20-30 minutes, until cheese is melted and dish is bubbly. Serve hot. (This is a huge casserole. Great for company or to take to a covered dish meal. For a single family, prepare two casserole dishes and freeze one after fixing. Be sure to thaw completely before reheating.) From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.
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STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas
Stuffed mushrooms are always a party favorite, especially during the holidays! Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I'd say!
Unlike most stuffed mushroom recipes, this one is gluten-free, as I've swapped panko breadcrumbs for chopped pecans. And I think it really elevates the flavor! It's truly an appetizer both vegetarian and non-vegetarians will love. And perfect for both Thanksgiving and Christmas. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever!
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► TIMESTAMPS:
00:00 Intro
00:27 Preheat oven and grease pan
00:42 Remove the stems from the mushrooms and chop them up
01:47 Dice the onion and peel the garlic
02:22 Saute the chopped mushroom, onion, and garlic
03:25 Grate the parmesan cheese
03:41 Chop the pecans and parsley
04:46 Mix the filling together and stuff the mushrooms, then bake
06:14 Plate the stuffed mushrooms and sprinkle with parsley
06:49 Taste test
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Recipe: Rice and water chestnut casserole
News Sentinel food writer Mary Constantine prepares a simple rice and water chestnut casserole. This video recipe is part of a collection of recipes from the Stirring the Pot series with Mary Constantine, based in East Tennessee.
RECIPE:
1 stick butter or margarine
1 (7.4 ounce) box spanish rice mix
1 (10.5 ounce) can onion soup
1 can water
1 (5 oz.) can sliced water chestnuts
1 (4 oz.) can sliced mushrooms
1/2 cup pecan halves
Melt butter or margarine. Add rice (with flavor packet), soup and water. Bring to a boil. Remove from heat. Add sliced water chestnuts and mushrooms. Pour into casserole and top with pecan halves. Bake at 350 degrees for 30-40 minutes.
Creamy Garlic Parmesan Brussels Sprouts & Bacon
Creamy Garlic Parmesan Brussels Sprouts & Bacon Will Become Your New Favourite Way To Eat Brussels Spouts!
RECIPE HERE:
Creamy Mushroom Puff Pastry Pie | Autumnal Vegan Recipe
Now that the weather is getting more autumnal it's time to break out the creamy mushroom puff pastry pie. This is a wholesome soul warming meal. SO easy to make and combines some really good fundamental cooking techniques. Couldn't recommend this more if you're looking for an instant winner.
Recipe here;
All the best,
Dave & Steve.
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Braised Chicken with Chestnuts 板栗烧鸡 Delicious Cantonese Chicken Dish
The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
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