Mushrooms A La Galera Food

FUNGHI ALLA FIORENTINA (SEARED MUSHROOMS WITH WILTED ARUGULA)

Steps:

• Heat a straight-sided medium skillet over medium-high heat. Add the oil; heat for another minute. Add the mushrooms and 1/2 teaspoon salt, and cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Stir in the cranberries and walnuts; cook 1 minute more. Turn off the heat, add the arugula and another 1/4 teaspoon salt, and toss gently with the mushroom mixture to wilt.

MUSHROOMS A LA GREQUE

Steps:

• In a saucepan, combine water, wine, olive oil, lemon juice and bouquet garni. Simmer for 10 minutes. Slice mushrooms and leave small ones whole. Add mushrooms to court bouillon and simmer 8 to 10 minutes. Strain out mushrooms and reduce cooking liquid by two-thirds or until thickened. Allow mushrooms to marinate overnight in sauce.

MUSHROOMS A LA GALERA

Steps:

• Wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices; set aside.
• In a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned.
• Lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan.
• Heat over medium-high heat until the fat is rippling.
• Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
• Preheat the Broiler.
• Add the mushrooms, chiles, and epazote and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated.
• Remove from the heat.
• Transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top. Run under the broiler for a few minutes, until the cheese is melted and bubbling. Serve at once.

WILD MUSHROOMS A LA RUSSE (WILD MUSHROOMS IN SOUR CREAM)

Steps:

• Prepare mushrooms and set aside.
• Heat butter in skillet and add mushrooms, salt and pepper. Cook, stirring often, until mushrooms give up liquid. Continue cooking until liquid evaporates. Total cooking time is about 6 minutes.
• Add chives, dill, parsley and sour cream. Blend and bring barely to boil. Do not boil or sauce will curdle. Add salt and pepper and serve.

MUSHROOMS A LA GRECQUE

Steps:

• Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
• Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
• Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
• Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
• Pour the liquid over the mushrooms, and leave the mushrooms to cool.
• Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
• Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.

DELICIOUS HOT OR COLD MUSHROOMS A LA GRECQUE

Steps:

• Wash the mushrooms and set aside.
• Put the tomatoes, olive oil, vermouth or white wine, shallots, garlic, coriander seeds, bay leaf, thyme, and water in a saucepan and simmer for 10 minutes.
• Then put in the mushrooms, and simmer for 10 more minutes, uncovered.
• Remove the mushrooms and place in a serving dish.
• Boil the liquid until there is only 1 cup.
• Take out the bay leaf and thyme.
• Add the lemon juice, pinch of sugar, and a few grinds of sea salt and pepper to taste.
• Pour liquid over mushrooms; garnish with chopped parsley.
• Serve warm, or refrigerate and then serve chilled.
• *Youcan use a variety of mushrooms in place of the white mushrooms: Baby Portobellos, Crimini, Shitake.

MUSHROOMS A LA GALERA

Steps:

• Wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices.
• Set aside.
• In a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned.
• Lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan.
• Pour the bacon fat into a large wide skillet and heat over medium-high heat until rippling.
• Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
• Add the mushrooms, chiles, and cilantro and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated.
• Remove from the heat.
• Preheat the broiler.
• Transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top.
• Run under the broiler for a few minutes, until the cheese is melted and bubbling.
• Serve at once.