Biscuit Mushroom Bake Food

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BISCUIT MUSHROOM BAKE



Biscuit Mushroom Bake image

Mushroom lovers will appreciate this homestyle recipe from Dawn Esterly of Meadville, Pennsylvania. Golden biscuits rest atop loads of sliced mushrooms and a flavorful gravy. "It's always been a hit in my family," says Dawn.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 12

1 pound sliced fresh mushrooms
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tube (12 ounces) refrigerated biscuits

Steps:

  • In a large skillet, saute mushrooms in butter. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the lemon juice, onion powder, garlic powder, salt, pepper and paprika., Pour into a greased 11x7-in. baking dish. Arrange biscuits over the top. Bake, uncovered, at 375° for 15-20 minutes or until biscuits are golden brown. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 267 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 948mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

BIG BISCUIT MUSHROOM AND TOFU POT PIE



Big Biscuit Mushroom and Tofu Pot Pie image

This gorgeous pie is a definite crowd-pleaser. The golden biscuit crust sits atop a creamy filling chock full of savory mushrooms and crumbled tufu. It's so hearty and satisfying, no one will miss the turkey.

Provided by ElizabethKnicely

Categories     Pot Pie

Time 2h15m

Yield 1 pot pie, 12 serving(s)

Number Of Ingredients 20

4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup cold unsalted butter, cut into pieces
1 cup whole milk
2 tablespoons whole milk, for brushing
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 heads garlic
4 large onions, chopped
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 1/2 lbs mixed mushrooms, such as cremini white button, shitake
2 lbs tofu, drained and crumbled
2 tablespoons soy sauce
1 tablespoon dried sage
2 teaspoons dried thyme
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
3 tablespoons all-purpose flour
3 cups vegetable stock or 3 cups mushroom stock

Steps:

  • Roasted Garlic: Preheat the oven to 400°F.
  • Cut off the top 1/4-inch of the garlic heads, then drizzle with a little oil and sprinkle with a pinch of salt. Wrap the heads tightly in aluminum foil, then place in the oven for 45 minutes. Squeeze cloves from the skins and reserve cloves.
  • MAKE BISCUIT DOUGH:.
  • Whisk together flour, baking powder, and 1 teaspoon kosher salt. Cut the butter into the flour mixture with a food processor, pastry cutter, or your hands. Add the milk and gently kneed until dough just comes together. Wrap dough in plastic wrap and refrigerate until ready to use.
  • MAKE FILLING:.
  • Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it simmers. Add onions, 2 1/2 teaspoons kosher salt and 1 teaspoon pepper, and saute until golden, about 15 minutes. Slice mushrooms and add to onions along with tofu, soy sauce, sage, thyme, and roasted garlic cloves, then cook, stirring occasionally, until all the liquid put off by mushrooms has evaporated, about 15 minutes.
  • Whisk 3 tablespoons flour into vegetable or mushroom stock, then whisk into skillet with mushroom mixture. Bring liquid to a boil and boil until slightly thickened, about 10 minutes. Transfer filling to 3-quart baking dish.
  • BAKE POT PIE:.
  • Line work surface with plastic wrap, then place dough on top and cover with another layer of plastic wrap. Roll dough into a rectangle 1 inch larger on all sides than baking dish. (Dough will be about 1 inch thick.) Using plastic wrap as a guide, transfer dough to top of filling. Cut 6 steam vents in dough, then brush with additional 2 tablespoons milk. Bake until dough is golden brown and filling is boiling, about 30 minutes. Let pot pie cool 10 minutes before serving.

Nutrition Facts : Calories 424.6, Fat 22.9, SaturatedFat 11.1, Cholesterol 43, Sodium 1153.4, Carbohydrate 44.6, Fiber 2.7, Sugar 4.1, Protein 12

ONE DISH CHICKEN & BISCUIT BAKE



One Dish Chicken & Biscuit Bake image

I made this up one day when I had a lot of leftover chicken and didn't want to just waste it. It is one of my families favorite dinners and we have it often. You can use either Cream of Mushroom or Cream of Chicken soup. I also sometimes add a small jar of sliced mushrooms.

Provided by looneytunesfan

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 cups cooked chicken, shredded
1 (26 ounce) can cream of mushroom soup or 1 (26 ounce) can cream of chicken soup
1/2 cup water
1 (2 1/2 ounce) jar sliced mushrooms, drained (optional)
pepper, to taste
2 (7 1/2 ounce) cans refrigerated biscuits

Steps:

  • Preheat over to 325*.
  • Place cooked chicken in 9x13 baking pan.
  • Combine the soup and water (and sliced mushrooms if desired). Mix well and pour over chicken.
  • Place uncooked biscuits over chicken mixture. Sprinkle with pepper.
  • Bake for 15-20 minutes or until biscuits are lightly brown.

Nutrition Facts : Calories 510.2, Fat 24.1, SaturatedFat 6.1, Cholesterol 70.7, Sodium 1699.8, Carbohydrate 41.4, Fiber 0.6, Sugar 7.5, Protein 30.6

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