Beef Tips & Mushrooms

2 pounds stew beef, cut in 1 in. cubes
1 envelope Onion Soup Mix
1 can Mushroom Soup
1 can whole mushrooms, drained
1/2 cup Red Wine

Combine all ingredients in crockpot; mix well. Cover and cook on low 7 to 9 hours. Serve over egg noodles or rice.

Fresh Vegetable Antipasto – 7g Carbs, 2g Fiber

Makes 4 servings
Low cholesterol and Diabetic

1 8-oz (240 g) red bell pepper
12 pencil-thin asparagus spears, about 4 oz (20 g)
total, woody ends removed
4 oz (120 g) fresh mushrooms, cleaned
Olive oil cooking spray
3 small curls Paremesan cheese
2 Tbsp (30 ml) balsamic vinegar
Freshly ground pepper
Fresh basil for garnish (optional)

Preheat the broiler. Place the pepper under the broiler and char on all sides. Remove from oven and place pepper in a closed paper bag to sweat until cool enough to handle. Place under running cold water, slip off the skin, and remove the seeds. Cut into 1/2-inch (1.25 cm) slices. Place in an antipasto serving dish.

Place the asparagus and mushrooms on a foil-lined cookie sheet.

Lightly coat with cooking spray and broil, turning often, until
cooked al dente. Transfer asparagus and mushrooms to the antipast dish. Top with cheese curls.

Spray the venetables with cooking spray and drizzle with the
vinegar. Grate pepper on top and garnish with fresh basil,
if using.

Per serving:
33 calories (6% calories from fat), 2g protein, trace total fat
(0 saturated fat), 7g carbohydrate, 2g dietary fiber,
0 cholesterol, 5mg sodium

Diabetic exchanges: 1 vegetable

Chicken Breasts with Mushroom Sauce
 
INGREDIENTS:
8 whole chickens breasts, skinned and boned
  Sauterne wine
  Margarine or butter
2 (10-3/4 ounce) cans cream of mushroom soup
1/4 cup sherry
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
10 large fresh mushrooms, sliced

TO PREPARE:

Simmer chicken breasts in 1/2 inch of sauterne wine for 1 hour. 

Drain breasts and brown in margarine or butter. 

Mix mushroom soup, sherry, sour cream, salt, pepper and garlic powder for sauce. 

Heat.  Put breasts in 9 x 13 pyrex dish and cover with sauce. 

Sauté sliced mushrooms in butter and place on top of breasts and sauce. 

Heat at 350 degrees until bubbly.
Note: May be made a day ahead.  Great served with wild rice.
SERVINGS:  8

Mushroom Risotto

4 Tbsp butter
2 cups chanterelle or oyster mushrooms (or other flavorful mushroom),
cleaned*, trimmed, and cut into half inch to inch pieces
2/3 cup cognac
3/4 cup heavy cream
7 cups vegetable or chicken stock
1 Tbsp extra-virgin olive oil
4 medium shallots, peeled and minced OR 6 Tbsp of yellow onion,
finely chopped
1 3/4 cups arborio rice
1/3 cup freshly grated Parmessan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley

*Note on the cleaning of mushrooms. If you are using any type of choice mushroom, do NOT rinse them! Brush off any remaining dirt lightly. Many mushrooms (including chanterelles) absorb water like sponges and washing them will make it much more difficult to cook properly.

Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using Chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.

Bring stock to a simmer in a saucepan.

In a a deep, heavy, medium sized saucepan, heat oil and remaining butter. Add shallots or onions and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.

Stir in the mushroom mixture and the Parmessan cheese. Season to taste with salt and pepper and serve garnished with parsley.

Serves 4-6.

Mushroom Minute Steaks

6 beef cube steaks, about 2 pounds
1/2 t. salt
1/4 t. lemon pepper
1/2 cup dry white or red wine
1 medium green pepper, chopped, about 1 cup
1 small onion, chopped (about 1/4 cup)
2 cans sliced mushrooms, undrained (4 oz each)

Sprinkle beef steaks with salt and lemon pepper.
Cook a few steaks at a time in large skillet over medium heat
until brown, 5 to 10 minutes on each side.
Return steaks to skillet Add wine, green pepper, onion and mushrooms.
Heat over low heat until mushrooms are hot, about 5 minutes. Serves 6
Source unknown

Magnificent Mushrooms

1 pound cleaned mushroom, sliced if you prefer
1/2 cup butter
1 tablespoon marjoram
1 teaspoon minced chives
salt and pepper to taste
1/2 cup chicken broth
1/4 cup dry white wine

Place mushrooms in your slow cooker. Place butter on top.
Mix remaining ingredients and pour over the top.
Cover and cook for 4 to 6 hours.

Mushroom Florentine

2 lbs. fresh mushrooms
4 T. butter
4-10 oz. pkg. frozen spinach, chopped
1 t. salt
1/2 c. chopped onion¼-1/2 c. butter melted
1 1/2 -2 c. grated cheese
1 garlic clove, crushed
bread slices to fit a 9x13 inch pan

Toast bread slices and place in 9x13 inch, greased pan. Sauté mushrooms
in 4 T. butter. Defrost spinach and press dry. Put spinach over bread
slices. Mix together salt, butter, onion and garlic. Sprinkle over
spinach. Sprinkle on ½ of the cheese. Then add mushrooms. Sprinkle on
remaining cheese. Bake at 350° for 25-35 minutes.

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