Onions and Mushrooms and Peas, Oh, My

 

Red Onion Confit Recipe

Video taken from the channel: Chef Clayton Chapman


 

Onions, Peppers & Mushrooms

Video taken from the channel: Glori Winders, The 31 Woman


 

How to Saute Mushrooms and Onions | Simple and Fast

Video taken from the channel: Home Cook Basics


 

Argentine Steak with Onions and Mushrooms

Video taken from the channel: Aden Films


 

The Best Mushroom Omelette 4K

Video taken from the channel: Chillout Cuisine


 

Steak and Mushrooms

Video taken from the channel: TheCooknShare


 

Breakfastonions, potatoes and mushrooms oh yeah

Video taken from the channel: Rosemarie Zerega


DIRECTIONS Melt butter over medium-low heat. Add the mushrooms and onions and saute, stirring, until mushrooms are golden and onions are tender. Stir in flour until well blended. Cook the sliced mushrooms in a sauté pan with olive oil until brown and then set aside. Add remaining oil and the butter to a sauté pan and lightly caramelize the onions.

Then add the peas and sauté for about 5 minutes uncovered on high. Return the mushrooms to the pan, mix together, and season to taste. These creamed peas are made more flavorful with sliced mushrooms and onion rings. The mushrooms and onions are cooked together and then combined with the roux and sauce mixture.

A small amount of nutmeg gives the sauce additional flavor. It’s an easy dish, but fancy enough for a. Saute onion and garlic until onion is translucent.

Be careful not to burn the garlic. Add the sliced mushrooms and continue to saute until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the broth, peas,Tuscany seasoning, salt and pepper.

Directions In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through. Instructions.

Melt the butter over medium high heat in a large skillet. Stir in the Worcestershire Sauce. Add your mushrooms and cook until they start to turn In the final minute reduce the heat to low and add the minced garlic; stirring continuously. Salt and pepper to taste.

Cook peas according to package directions. Meanwhile, in a skillet, saute mushrooms and onion in butter until onion is crisp-tender. Drain peas and add to skillet along with the sugar, salt and pepper. Cover and cook until heated through.

Heat oil and butter in a large sauté pan over medium heat. Add mushrooms, onions and thyme and cook for 5 8 minutes until mushrooms are browned and all liquid in the pan has evaporated. Stir in Worcestershire and soy sauce.

Season with pepper and sprinkle with parsley, if. This may be the best randomly whipped up side dish I’ve ever made. It was so flippin’ good. I took: snow peas, trimmed mushrooms, sliced 1/4-1/2 inch thick yellow onion, halved and sliced 1/4-1/2 inch thick granulated garlic s&p soy sauce I started by sauteing the onion in. 1 ½ cups frozen peas; ¼ cup parmesan cheese Directions: Heat 1 tablespoon canola oil in a 10-inch skillet over medium heat.

Add onions and stir to coat with oil, letting them cook until brown (about 20 minutes) Remove onions from the pan and set aside. Wipe pan clean and heat remaining tablespoon of canola oil in pan and brown the sliced mushrooms.

List of related literature:

Add the mushrooms, thyme, and salt to the pot and stir to combine with the onions.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Mix / cup of breadcrumbs with sprinklings of salt, minced garlic, black pepper, grated Parmesan cheese, and paprika, and put 1 tablespoon of the mixture on each onion top.

“Southern Food: At Home, on the Road, in History” by John Egerton, Ann Bleidt Egerton
from Southern Food: At Home, on the Road, in History
by John Egerton, Ann Bleidt Egerton
University of North Carolina Press, 1993

Then put the crisply fried bitter gourds into the spice and onion mixture, together with the finely chopped tomatoes and the remaining raw onions sliced into thin rings.

“Sameen Rushdie's Indian Cookery” by Sameen Rushdie, Salman Rushdie
from Sameen Rushdie’s Indian Cookery
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Transfer the onions and mushrooms to a food processor, add the dill and bread crumbs, and pulse until the mixture is finely chopped (but not mushy).

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
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The onions are glazed separately in a little olive oil and sugar, with the mushrooms stirred in near the end.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add the onions first and stir-fry for 30 seconds, add the carrots, celery and mange-tout peas at 30–second intervals and finally the mushrooms.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

Heat 1 cup of the olive oil in the skillet and saute the onions, scallions and garlic until soft and golden brown; add the parsley and mushrooms.

“Provincetown Seafood Cookbook” by Howard Mitcham
from Provincetown Seafood Cookbook
by Howard Mitcham
Seven Stories Press, 2018

Add the onions, mushrooms, and bell peppers and cook, stirring, until the onions and peppers are soft and the mushrooms are golden.

“Keto Comfort Foods” by Maria Emmerich
from Keto Comfort Foods
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Now add the peas, artichokes and spring onions, then toss together well to dress all the ingredients.

“A Table for Friends: The Art of Cooking for Two or Twenty” by Skye McAlpine
from A Table for Friends: The Art of Cooking for Two or Twenty
by Skye McAlpine
Bloomsbury Publishing, 2020

Add the onions and mushrooms and cook, stirring and scraping up the fond (browned bits), until the onions are well browned.

“The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory-More Than 150 Magical Recipes for Wizards and Non-Wizards Alike” by Dinah Bucholz
from The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory-More Than 150 Magical Recipes for Wizards and Non-Wizards Alike
by Dinah Bucholz
Adams Media, 2010

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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35 comments

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  • This is so funny that I was looking for this video again and I just found it last night and we’re going to do this recipe all over again it was that good we love it thanks for this great recipe and great video you definitely got my attention and my stomach

  • Se puede sustituir la mantequilla por aceite de oliva y la crema por crema de coco, con unas gotitas de aceite de oliva se puede hacer la tortilla creo que de esa manera es más saludable

  • I did the 2 1/2 minutes per side but the first one turned out burnt so I lowered the temp to medium and the next two came out great. Mushrooms were perfect.

  • Im a NEWLY cook not by choice, thanks to the wife i so NOT trusted. what u got for a NEWBE cook who doesnt have the olive oil and stuff for mushrooms

  • my brother just got out of prison and I made him this he said tell them thank you and invent microwave food for inmates they will love it his words

  • this takes so long and it is still under-cooked! I think it is better if you put few cups of water, salt and pepper and cover it while flipping it after few minutes. When water evaporates and the beef is almost done just put any desired spice and fry it to caramelize it. it comes out 100% done but still soft and alot tastier! But an empty skillet and a thick junk of beef rarely cooks perfectly!

  • Wow I love your omelette it looks delicious ��and the music background also is great it relax my mind while watching your cooking God bless you always��hope you can visists me also thank you!

  • Oh, no, only not rosemary, it is good for pork but steak better only touch it with that not put any, because it will give a bitter test to meat.

  • Have you ever played The Sims and your sim’s hunger and energy are both in the “Red” and it can’t decide weather it wants to eat or sleep, so it either goes to bed and immediately wakes up pointing to its mouth, or makes food and immediately falls asleep at the table?

    That’s how how this video made me feel.

  • The best omelette recipe I’ve seen so far. It was delicious. I skipped wine and replaced dill leaves with Italian herbs and it was too good.

  • I wish you would have shared if you precooked your potatoes! It looks really good & in Florida for 3 weeks & Judy bought some mushrooms, russet potatoes & I know there are some onion here!

  • Wonderful omelette! Loved watching your video. So yummy! The ingredients are wonderful! Will certainly make a rich dish. Looking forward to trying it out. Love the relaxed and easy way in which you do it!����

  • Looks yummy! Need to try this!! Thank you for linking the stove! I want one and no one ever links the one they use!!! Thank you!!!

  • Гарнир сжёг! Горелый лук и грибы отдали в мясо свой пережаренный вкус.
    Стейк не прожарен.
    Разве что для прожарки с кровью��
    Но и его тоже не так готовят.
    Что в ролике хорошего не пойму…
    Автору привет и удачи в кулинарии��

  • i did it today with an Indian twist… it was indeed amazing.. and i used red wine instead of white wine.. it tasted greattttttttttttttttt!!!

  • Its a great thing to be able to depend both on awesome video as well as essential tasty content be it remotely directed or simply recipe specific segment…Thanks for wholehearted near confessionary presentation…

  • This is pretty much perfect, I wanted to be a little extra gluttonous so at the end of making the sauce, I turned off the heat and added a little bit of heavy cream and ground black pepper, it gave the sauce a nice creamy texture with a beautiful toffee color.

  • only thing that i have going for me vs this recipe is that i have some kick ass steak to incorporate.
    that sauce, though…never thought of that. kudos!

  • Hi Glori, I just came across this looks good, the balsamic adds a nice touch. However, it is definitely not a stir fried dish (stir fry refers to frying rapidly over a high heat while stirring briskly). Yours were pan sautéed. Note that your finished product is basically a steamed/boiled ragu of vegtables as they were cooked in their own liquid for about 10 minutes. A true stir fry would result in an end product that is seared and still has some crunch (think vggies al dente). Not that one technique is superior to the other, just different approaches.

  • You’re lucky you have any fingers! You’re dangerous in the kitchen! You need to learn knife control skills!

    I’ll save you some time:
    Cut up mushrooms and onions.
    IF you’re going to add any oil at all, (not needed), use Avocado
    Oil, it has a higher burn temp, and your butter will never burn.
    Put butter in a pan, put on medium heat.
    When the butter is melted, throw in mushrooms and onions, stirring
    occasionally.
    When liquid is reduced and color is golden brown, remove from heat,
    season to taste, and serve.

  • Rookie cutting skills. I’ve seen better from children. No sauce, lacking spices, mushrooms and onions burnt, should have deglazed pan ��‍♂️

  • Anyone notice that the thumbnail photo is Jesus Christ’s face on the steak. nope neither did I…… #whatface #thegovernmentiswatching #911wasalie

  • To me, it’s a little too overfried. No need to cook meat in the same pan with shrooms, unless it’s wild shrooms with cream… Ah… It sounds good anyway. Love Argentine’s beef �� Had a great time there once

  • July 2020 watching from Johannesburg, South Africa. Loved watching this video, I really like your style, might just get up now to make this. Music is beautiful too.

  • Added salt too early, causing the egg to break down. Overcooked it, causing a crust and dry eggs. Should’ve let the mushroom sauce simmer so it thickened and coated nicely around the veg. Not bad idea but you could work on some stuff my frienderino

  • After I watch this video I realize that the irritating music in the background which substitute narrative information which would have been important reminds me of when I’m on hold with MasterCard whoever may this video sure did a lousy job and should join the circus because he would make a great clown thank you

  • At some point I thought he was going to serve the dog… So, you hear that you should not be turning sides, just once, when cooking a steak but clearly the doneness here was just perfect. I loved it. Good job

  • How many other vegans watch this without trying to be caught by their vegan friends? I’m sitting here like, maybe just one bite won’t hurt.

  • Sorry but it looks more like a “Stir Boil” than a “Stir Fry”. Not really my bag but that’s just me.
    I do like your vids though…. keep um comming.

  • Your pan is too small… omg. just give up!

    If you want to take out your aggression or frustrations.. WTF? Cooking is relaxing, you should be calm, and enjoy what you’re doing.

  • I sware I watch these to listen to all the great tantalizing cooking and cutting sound effects that absolutely makes me more hungry then the great food lol ��

  • Thank you for putting on irritating background music instead of telling us what you’re doing looks great but your presentation your video what a joke

  • I love omelettes, but to me… That omelette looked incredibly dry. So all the flavour from the egg and cheese would be gone. And there’s nothing worse than having over cooked food.

  • Careful about storage; the PH in onions isn’t low enough to remove risk of botulinum toxin production to safely store a low acid food in a low-oxygen environment (EG in oil) for more than 7 days refrigerated, you should reduce PH to less than 4.6