Savor the rich, earthy flavors of mushrooms in these standout recipes! From Katie Lee Biegel’s Spinach Artichoke Dip Stuffed Mushrooms to Ina Garten’s Truffled Mac and Cheese and Ree Drummond’s Brie & Mushrooms en Croute, these dishes deserve a spot on your table!
#FoodNetwork #MushroomRecipes #Mushroom
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:05 – Katie Lee Biegel’s Spinach Artichoke Dip Stuffed Mushrooms
06:56 – Ina Garten’s Truffled Mac and Cheese
10:39 – Tyler Florence’s Porcini and Chanterelle Risotto
15:16 – Sunny Anderson’s Grilled London Broil and Portobello Mushrooms
21:59 – Jeff Mauro’s Lettuce Wraps with Mushrooms and Tofu
25:08 – Ina Garten’s Fettuccine with White Truffle Butter
28:38 – Guy Fieri’s Tempura Mushroom Burger
39:16 – Ree Drummond’s Brie & Mushrooms en Croute
42:16 – Geoffrey Zakarian’s Fusilli with Sausage and Oyster Mushrooms
51:21 – Guy Fieri’s Chicken Marsala with Mushrooms
54:12 – Ina Garten’s Wild Mushroom Soup

Get the Recipes:
Katie Lee Biegel’s Spinach Artichoke Dip Stuffed Mushrooms – https://foodtv.com/40LgMcl
Ina Garten’s Truffled Mac and Cheese – https://foodtv.com/3EipvEF
Tyler Florence’s Porcini and Chanterelle Risotto – https://foodtv.com/2WqoFoQ
Sunny Anderson’s Grilled London Broil and Portobello Mushrooms – https://foodtv.com/3HSoBkd
Jeff Mauro’s Lettuce Wraps with Mushrooms and Tofu – https://foodtv.com/4hPgqqc
Ina Garten’s Fettuccine with White Truffle Butter – https://foodtv.com/37YdHtN
Guy Fieri’s Tempura Mushroom Burger – https://foodtv.com/3YFyF7X
Ree Drummond’s Brie & Mushrooms en Croute – https://foodtv.com/3cEpfDS
Geoffrey Zakarian’s Fusilli with Sausage and Oyster Mushrooms – https://foodtv.com/2VyFInQ
Guy Fieri’s Chicken Marsala with Mushrooms – http://foodtv.com/2Lbam1A
Ina Garten’s Wild Mushroom Soup – https://foodtv.com/2TAyxHw

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Food Network Chefs’ Top Mushroom Recipe Videos


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Travel across the USA with Guy Fieri to find the top spots he’s visited in every region!
#FoodNetwork #FoodNetworkRecipes #DDD
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

WATCH LIVE 🔴 Guy Fieri’s #DDD Tour around America | Food Network


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Four chefs who were chopped in previous episodes attempt to redeem themselves. In the first round, they create an appetizer with sweetbreads, dried dates, red malabar spinach and strawberry popsicles, followed by an entrée with leg of lamb, kochujang, rainbow carrots and root beer schnapps and a dessert with fresh pasta sheets, plum tomatoes, basil and white chocolate. #FoodNetwork #Competition
Stream more #Chopped on Max! #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE: https://www.foodnetwork.com
► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Chopped Redemption: Sweetbreads, Dried Dates, Popsicles | Full Episode Recap | S10 E6 | Food Network


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Our new menu is coming soon to The Italian Osteria & Cheesebar on Thursday November 26, 2020. New ingredients, new dishes, new Italian experience. And, we do have the best balls! New items include four additional pizza varieties, the SeaZa, the Sausage and Egg, the Bianca and the Diavola. A whole roasted steelhead from the brick oven and a prosciutto wrapped tenderloin. Along with a few delicious new pastas like the Buratta Caprese Risotto, Agnolotti of Butternut Squash, and Short Rib Pappardelle.

Ingredients are still scratch-made and techniques are still those of a homemade meal but plates are being elevated and our chefs are on their toes. We can’t wait for you to try a new dish and for the month of December we are offering 5 miniature classic Italian meat balls for $4 …. because, well we do have the best balls!

Learn more at: https://www.jrghospitality.ca/new-menu-coming-to-the-italian-osteria/

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You will NEVER forget your first bite of this Grilled Giardiniera-Stuffed Steak Sandwich 🤤
Get the recipe ▶ https://foodtv.com/3OMc1Zy

Grilled Giardiniera-Stuffed Steak Sandwich
RECIPE COURTESY OF EMILY WEINBERGER FOR FOOD NETWORK KITCHEN
Level: Intermediate
Total: 1 hr 40 min
Active: 30 min
Yield: 6 sandwiches

Ingredients

1 teaspoon celery salt
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
One 1 1/2-pound flank steak
One 16-ounce jar hot giardiniera in oil
One 12-ounce jar sliced sweet peppers
20 thin slices provolone (about 7 1/2 ounces)
1 shallot, finely chopped
1 1/2 cups beef broth or stock
2 tablespoons unsalted butter
6 hoagie rolls, lightly toasted

Directions

Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.

Combine the celery salt, coriander, garlic powder, Italian seasoning, onion powder, smoked paprika, 2 tablespoons salt and a generous amount of pepper in a small bowl.

Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally (as if slicing a bagel) to within 2 inches of the opposite wide end. Open up the steak like a book so you have one long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Season the steak all over with the spice blend.

Measure 1 tablespoon oil from the giardiniera and reserve; drain the giardiniera and reserve a bit of it for serving. Add the remainder to a food processor. Measure 2 tablespoons brine from the jar of sliced sweet peppers and reserve. Drain the sweet peppers and reserve a few for serving. Add the remainder to the food processor. Pulse until the mixture is finely chopped and has the consistency of olive tapenade.

Working with a long end of the steak parallel to you, cover the surface of the steak with 10 slices of the provolone. Spread the giardiniera mixture over the cheese and then lay the remaining 10 slices of provolone on top. Roll up the steak like a jelly roll, starting at a short end. Tie the roll closed around the circumference with butcher’s twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat.

Put the steak on the direct-heat side of the grill and cook, turning, to brown on all 4 sides, about 4 minutes per side. Move the steak to the indirect-heat side of the grill, cover and cook, turning occasionally, until the very center registers 140 degrees F on an instant-read thermometer, 30 to 35 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest for 5 to 6 minutes.

Meanwhile, add the reserved giardiniera oil to a small skillet and heat over medium-high heat. Add the shallot and cook, stirring occasionally, until just softened, 3 to 4 minutes. Add the beef broth, reserved sweet pepper brine, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Lower to a simmer and cook until the mixture is reduced by three-quarters and thickened, 15 to 20 minutes. Remove the skillet from the heat and whisk in the butter until completely melted and emulsified into a sauce.

Untie the steak and thinly slice it into 12 to 14 slices. Place 2 to 3 slices of steak onto each hoagie and ladle with some of the beef sauce. Top each hoagie with more hot giardiniera and sweet peppers.

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