Best Glazed Mushrooms And Onions Recipes

ANGUS BURGER STUFFED WITH CHAMBORD-GLAZED RED ONIONS AND SERVED WITH SAUTEED WILD MUSHROOMS AND ONION RINGS

Steps:

• To prepare ground meat for burger, combine ground Angus beef, 3 tablespoos ketchup, Dijon mustard, chopped parsley, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper together in a bowl and mix thoroughly. Refrigerate while you prepare Chambord-Glazed Red Onions.
• To make Chambord-Glazed Red Onions, melt butter in a heavy-bottom saucepan. Add sliced onions and cook until very lightly browned. Add white wine and 3/4 teaspoon salt. Continue cooking until wine is nearly evaporated. Then add chicken stock, Chambord Liqueur, vinegar, remaining 1 teaspoon ketchup, chopped thyme, and remaining 1/4 teaspoon black pepper. Cook over low heat until onions are soft and tender, about 15 minutes. Remove from heat and allow to cool before stuffing hamburgers.
• To prepare hamburgers, divide ground meat into 6 balls of equal size. Make a well in the center of each ball and fill with 1 1/2 tablespoons of the Chambord-Glazed Red Onions. Carefully form meat around well to enclose the onions in center of each ball. Slightly flatten and form into ovals. Please note that burgers may fall apart during cooking if shaped into traditional flat hamburger patties.
• Place burers on a preheated grill and cook over medium heat until an internal temperature of 185°F.
• To assemble dish, place half of a toasted English muffin in the center of a dinner plate and place burger on top. Arrange half cup of the mushrooms around burger. Top burger with a handful of fried onion rings and 1 tablespoon of chopped tomatoes.

BEEF WITH MUSHROOMS AND GLAZED ONIONS

Steps:

• Place marrow bones in large bowl. Cover with ice water. Refrigerate overnight. Drain bones. Using small sharp knife, push marrow out through bones. Coarsely crumble enough marrow to equal 1 1/4 cups. Reserve bones and any remaining marrow for another use.
• Boil stock, wine and Port in heavy large saucepan until liquid is reduced to 1 1/4 cups, about 30 minutes.
• Preheat oven to 450°F. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add steaks to skillet and cook until brown, about 2 minutes per side. Transfer steaks to rimmed baking sheet. Cook steaks in oven to desired doneness, about 8 minutes for medium-rare. Tent with foil to keep warm.
• Meanwhile, discard excess oil in skillet. Whisk reduced stock mixture into skillet. Bring to boil, scraping up any browned bits. Strain sauce into small saucepan; discard solids. Add reserved 1 1/4 cups crumbled marrow to sauce; stir until melted. Keep sauce warm.
• Melt 3 tablespoons butter in another heavy large skillet over medium-high heat. Add mushrooms, shallots and garlic; sauté until mushrooms are golden brown and tender, about 10 minutes. Stir in tomatoes and parsley. Season mushroom mixture with salt and pepper.
• Spoon sauce onto plates. Place steaks atop sauce. Spoon mushroom mixture over steaks. Surround with Glazed Onions and serve.

GLAZED MUSHROOMS AND ONIONS

Steps:

• Bring a medium saucepan of water to a boil.
• Add the onions and cook for 30 seconds.
• Pour the onions into a colander and cool under running water. Drain well.
• With a small sharp knife, trim off a thin layer from the root end of each onion and slip off the skin.
• In a large skillet with a tight-fitting cover over medium heat, melt butter.
• Add the onions, mushrooms, rosemary, salt and pepper.
• Toss gently to coat the vegetables with the butter.
• Cover and reduce to low heat.
• Cook, stirring occasionally, until the juices have evaporated and the vegetables are glazed, 20 to 25 minutes.
• Serve hot.