Best Texas Black Gold Mushrooms Recipes

Texas Black Gold Mushrooms image

Provided by Jetjouster

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces mushrooms, sliced 1/4-inch
1/4 cup unsalted butter
1 teaspoon roasted garlic, pureed
1/4 teaspoon chipotle pepper
1/2 teaspoon white pepper
1 tablespoon veal demi-glace
1 tablespoon Kitchen Bouquet
2/3 cup Chardonnay wine

Steps:

Melt Butter in saute pan over medium heat, once melted add garlic and stir as to not burn.
Add mushrooms and flip or stir to coat.
Add chipotle and white pepper. Stir.
Let saute until mushrooms begin to give up their moisture, then turn up heat and de-glaze with 1/2 the white wine and reduce by one third. Then deglaze again with the rest of the wine.
Add Kitchen Bouquet and demi-glace, stir until incorporated and let simmer low for 30 minutes or so.
The longer you let it simmer, the thicker and richer the end product.
They can be removed at any desired consistency, but it's best to stir on occasion and let turn to a consistency of a sludgy dirty motor oil.

Black Gold Cookies image

Provided by ghostlyvision

Time 50m

Yield 2 dozen

Number Of Ingredients 8

6 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 cups semi-sweet chocolate chips, divided
2 ounces unsweetened baking chocolate, chopped
6 tablespoons unsalted butter
2 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract

Steps:

Sift flour with baking powder and salt, set aside. Melt 1¼ cups of the chocolate chips and the unsweetened chocolate in a double boiler or the microwave.
Beat the butter, eggs, sugar and vanilla in a medium bowl for 4 minutes at medium speed. Scrape down sides and beat 2 more minutes. Add the melted chocolate and beat one minute more. Add the sifted dry ingredients and the remaining chocolate chips and beat just until mixed. Refrigerate the batter for 15 minutes.
Preheat the oven to 325°.
Place 1 heaping tablespoon of dough per cookie on greased cookie sheet, bake for 9 minutes (don't overbake). Cool on wire rack and try not to eat them all in one sitting.
You can also add some nuts if you like, I've used pecans and macadamia and both worked very well.

Stuffed Black Mushrooms image

Provided by Karen Elizabeth

Categories Vegetable

Time 35m

Yield 6 mushrooms, 4-6 serving(s)

Number Of Ingredients 12

6 large portabella mushrooms
1 medium onion, minced
1 garlic clove, crushed
olive oil (for frying)
1/2 cup breadcrumbs
1/2 cup white wine (or pale sherry )
1/2 cup grated parmesan cheese or 1/2 cup pecorino cheese
chopped fresh parsley
4 -8 tablespoons melted butter
3 finely chopped fresh sage leaves
dried rosemary
salt and black pepper

Steps:

Remove the stalks from the mushrooms and chop.
Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
Mix the breadcrumbs, parsley, herbs and cheese together.
Add the wine and melted butter to the saucepan, then add the dry ingredients.
Season to taste with salt and pepper.
Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

Nutrition Facts : Calories 273, Fat 16.3, SaturatedFat 9.7, Cholesterol 41.5, Sodium 405.4, Carbohydrate 18.7, Fiber 2.7, Sugar 5.6, Protein 9.8