Roasted Wild Mushrooms Food

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ROASTED WILD MUSHROOMS



Roasted Wild Mushrooms image

Serve these smoky mushrooms as an accompaniment to chicken or pork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 1/2 pounds wild mushrooms, trimmed and brushed clean
4 tablespoons olive oil
2 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
1 to 2 tablespoons fresh thyme leaves

Steps:

  • Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, toss mushrooms with oil and butter. Season with salt and pepper, and sprinkle with thyme. Roast until golden and cooked through, about 40 minutes. Remove from oven; serve hot.

OVEN ROASTED WILD MUSHROOMS WITH GARLIC AND THYME



Oven Roasted Wild Mushrooms with Garlic and Thyme image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1/4 pound oyster mushrooms, cleaned
1/4 pound hen of the woods, cleaned
1/4 pound shiitake mushrooms, cleaned and halved
1/4 pound cremini mushrooms, cleaned and halved
4 cloves garlic, thinly sliced
1/4 cup olive oil
Salt and freshly ground pepper
6 sprigs fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh thyme leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.

BEEF TENDERLOIN WITH ROASTED WILD MUSHROOMS



Beef Tenderloin with Roasted Wild Mushrooms image

Beef tenderloin is what I make most holidays. It's a beautiful cut of meat, and the mushrooms are so perfect for the colder months. It's simple and comforting.

Provided by Antonia Lofaso Bio and Recipes

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 31

1 whole beef tenderloin, trimmed and tied
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
Neutral cooking oil, for cooking
6 tablespoons unsalted butter
1/2 pound beef fat
1 pound high-marrow beef bones
1 carrot, chopped rough
1 celery stalk, chopped rough
1 yellow onion, chopped rough
3 cloves garlic, chopped rough
1/3 cup dried porcini mushrooms
2 sprigs fresh rosemary
2 sprigs fresh sage
4 cups Armagnac
1 cup veal demi-glace
3 cups chicken stock
3 tablespoons green peppercorns
5 tablespoons unsalted butter, cold
3 pounds assorted wild mushrooms, trimmed
3 tablespoons unsalted butter
3 sprigs fresh parsley, leaves finely chopped
1 sprig fresh rosemary, leaves finely chopped
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
8 ounces unsalted butter
4 cloves garlic, chopped
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives

Steps:

  • For the beef: Preheat a pizza oven or regular oven to 400 degrees F.
  • Sprinkle the tenderloin with all the herbs and salt and pepper. Heat a 14-inch cast-iron pan over medium-high heat and add 1/4 cup cooking oil, heating until hot. Add the tenderloin and sear until golden brown, about 5 minutes on each side. Once almost browned on the second side, add the butter and let melt. Transfer the pan to the oven to continue cooking until your desired doneness, or 12 minutes for medium-rare. Allow to rest for 10 minutes, then slice into 1- to 1 1/2-inch-thick slices.
  • For the Armagnac sauce: Add the beef fat to a large Dutch oven over medium-high heat and let melt. Add the bones and sear just until some of the bone marrow has begun to melt, about 5 minutes. Transfer to the oven and roast until dark and golden, about 15 minutes. Add the carrots, celery, onion, garlic and porcinis. Put back into the oven and allow to brown another 10 minutes.
  • Transfer the pot to the stovetop. Add the rosemary, sage and Armagnac. Allow the alcohol to ignite and immediately cover with the lid. Place over medium heat and bring to a simmer. Add the veal demi, chicken stock and green peppercorns, stirring to combine. Simmer, covered, for 30 minutes over medium heat.
  • Carefully strain the Armagnac sauce directly into a medium saucepan and whisk in the cold butter until thoroughly combined.
  • For the wild mushrooms: Turn the heat on under a 12-inch cast-iron pan to medium-high until hot. Add the mushrooms and allow to get hot again, then add the butter and allow the mushrooms to brown all over, about 10 minutes. Add the parsley and rosemary and stir to combine. Taste and adjust seasoning as needed with salt and pepper. Keep warm until ready to serve.
  • For the gremolata: Add the panko to a large cast-iron pan and allow to toast over medium-high heat, about 2 minutes. Add the butter and allow to brown, another 2 minutes. Add the garlic and bloom for 2 minutes. Add the parsley and chives to finish. Taste and adjust seasoning as needed.
  • Add the mushrooms to the bottom of a large platter. Top with the sliced tenderloin, then spoon the sauce around the outside of the mushrooms. Top the tenderloin with the gremolata and serve.

SAUTEED WILD MUSHROOMS



Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Steps:

  • Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
  • Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

OVEN ROASTED MUSHROOMS



Oven Roasted Mushrooms image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

Vegetable or olive oil
1 pound cultivated mushrooms, trimmed, halved or quartered
3 cloves garlic, peeled and crushed
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

ROASTED MUSHROOMS WITH GARLIC



Roasted Mushrooms with Garlic image

Keep in mind that this recipe works with a wide variety of mushrooms, from simple buttons you get in the store to porcini or other wild mushrooms.

Provided by Hank Shaw

Categories     Appetizer     Side Dish

Time 50m

Number Of Ingredients 6

2 pounds fresh, meaty mushrooms ((see above for types))
1/4 cup olive oil ((or melted butter))
Salt
1 tablespoon garlic powder ((or 2 tbsp minced fresh garlic))
2 tablespoons minced fresh rosemary ((see above for alternatives))
Black pepper to taste

Steps:

  • Preheat oven to 425°F. Wipe the mushrooms down with a damp cloth to remove any dirt. Trim any nasty looking bits. Cut large mushrooms into chunks.
  • Toss the mushrooms with the oil, then the salt and garlic, then arrange on a sheet pan in one layer. Roast in the oven for 15 minutes.
  • After 15 minutes, move the mushrooms around so they brown evenly. Put them back in the oven. After another 10 minutes or so, you will need to check on them every few minutes until you see the level of browning you want. Different mushrooms will require more or less time.
  • When the mushrooms are ready, return to the bowl and toss with herbs, maybe some more oil or butter, and lots of black pepper. Serve at once.

Nutrition Facts : Calories 118 kcal, Carbohydrate 8 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving

POLENTA CRACKERS WITH ROASTED WILD MUSHROOMS



Polenta Crackers with Roasted Wild Mushrooms image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

3/4 cup all-purpose flour, plus more for dusting
1/2 cup yellow cornmeal
1/3 cup grated Parmesan
3/4 teaspoon finely chopped fresh tarragon
Pinch cayenne
Kosher salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup heavy cream, plus more as needed
1 pound mixed wild mushrooms such as shiitake, oyster and cremini, sliced
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon

Steps:

  • For the crackers: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Combine the flour, cornmeal, Parmesan, tarragon, cayenne and 1 teaspoon salt in a food processor and pulse to combine. Add the butter and pulse until incorporated. Add the heavy cream and process until the dough comes together. If the dough is too dry, add a little more cream, 1 teaspoon at a time, until the dough comes together.
  • Lightly flour a sheet of parchment paper and place the dough on top. Shape the dough into a rectangle with your hands, then lightly flour the dough and roll it out with a rolling pin until it is a little less than 1/4 inch thick (about a 15-by-12-inch rectangle). Poke all over with a fork. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.
  • For the mushrooms: Increase the oven temperature to 450 degrees F. Line a baking sheet with foil.
  • Toss the mushrooms with the oil, 3/4 teaspoon salt and a few grinds of pepper on the prepared baking sheet. Roast, stirring once or twice, until tender and well browned, 20 to 25 minutes.
  • In a small bowl, combine the lemon juice, tarragon and a pinch of salt and pepper. Transfer the mushrooms to a bowl and top with the tarragon-lemon juice mixture.
  • Serve the crackers with the mushrooms on the side for topping.

HERB ROASTED CHICKEN WITH WILD MUSHROOM & MARSALA WINE



Herb Roasted Chicken With Wild Mushroom & Marsala Wine image

Make and share this Herb Roasted Chicken With Wild Mushroom & Marsala Wine recipe from Food.com.

Provided by Mom2Eight

Categories     Whole Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

1 (3 lb) whole free-range chicken
1/4 cup unsalted butter, room temperature
4 garlic cloves, whole
6 sprigs thyme
4 sprigs rosemary
2 lbs assorted wild mushrooms, large mushrooms cut in half* (oyster, white button, chanterelle)
6 medium shallots, cut in half lengthwise
1 cup sweet marsala wine
1 cup chicken stock
extra virgin olive oil
kosher salt & freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Wash the chicken under cold running water then pat dry. Combine the garlic and butter and spread the mixture under the skin of the chicken and all over the body. Season the bird all over including the cavity with kosher salt and freshly ground black pepper. Take half of the thyme and rosemary and put this along with the garlic and any remaining butter inside the cavity. Fold the wing tips under the bird and tie legs together with kitchen twine.
  • Take a large roasting dish and add the mushrooms and shallots. Scatter remaining thyme and rosemary over the pan and add the marsala and stock (depending on the depth of your roasting pan you may not need all of the marsala and stock -- it should be enough to cover the bottom of the pan but not submerge the mushrooms and shallots). Place the chicken on top and drizzle some extra-virgin olive oil over the whole pan and season with salt and freshly ground black pepper.
  • Roast in the hot oven for 1 hour or until the internal temp of the bird registers 160 F between the leg and thigh. You may need to add more stock to the bottom of the pan if all the liquid evaporates while cooking. When done, place the bird on a plate and rest for 20 minutes.
  • Meanwhile take the pan with the mushrooms, shallots and juices and gently simmer over low heat on the stove top while scraping the bottom of the pan to loosen all the browned bits and extract all the flavor. Skim any excess fat off the jus and discard. Give it a final taste and seasoning before serving the marsala, mushrooms, and shallots with the herb roasted chicken and jus.

Nutrition Facts : Calories 971.2, Fat 64.3, SaturatedFat 22.3, Cholesterol 287.7, Sodium 342.4, Carbohydrate 14.7, Fiber 2.3, Sugar 5.2, Protein 72.6

ROASTED HERBY MUSHROOMS



Roasted herby mushrooms image

No more soggy mushrooms - roasting them gets rid of the liquid and brings out all the flavour

Provided by Good Food team

Categories     Dinner, Side dish

Time 40m

Number Of Ingredients 6

500g mixed mushroom, halved
3 garlic cloves, finely chopped
1 tbsp finely chopped rosemary leaves
2 tbsp olive oil
1 tbsp balsamic vinegar
small handful parsley, chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.

Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium

SAUTEED WILD MUSHROOMS



Sauteed Wild Mushrooms image

From A Taste of Italy (1996) by The American Cooking Guild: "Wild mushrooms are a specialty of northern Italy; golden brown porcini is the undisputed favorite. Rehydrate dried mushrooms with a 30-minute soak in hot water. Rinse well; trim off the tough parts. Strain soaking liquid through a coffee filter; save for pasta sauces or soups. At a fancy restaurant, an appetizer of sauteed wild mushrooms on bruschetta costs a king's ransom! Try it at home; embellish the top with shaved Parmesan cheese."

Provided by Heather3271

Categories     Vegetable

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 lb wild mushroom, mixed (porcini, shiitake, morels, oyster, chanterelles or a wild and domestic blend)
1 garlic clove, finely minced
1 tablespoon fresh marjoram
1 tablespoon fresh chives
1 -2 tablespoon balsamic vinegar (to taste)
salt and black pepper, freshly ground (to taste)
4 -5 slices Italian bread, grilled, preferably bruschetta

Steps:

  • Heat oil in a large, heavy skillet over high heat.
  • Saute mushrooms 4 minutes or until liquid from the mushrooms has evaporated.
  • Stir in garlic, herbs, and vinegar; cook 30 seconds more.
  • Remove to a heated serving dish.
  • Add salt and pepper.
  • Serve on grilled bread (bruschetta).

Nutrition Facts : Calories 110.3, Fat 4.5, SaturatedFat 0.7, Sodium 122.7, Carbohydrate 14, Fiber 1.7, Sugar 2.1, Protein 5.3

ROASTED QUAIL WITH WILD MUSHROOMS



Roasted Quail with Wild Mushrooms image

Provided by Anne Stiles Quatrano

Categories     Food Processor     Mushroom     Poultry     Sauté     Dinner     Quail     Fall     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

1 pound of wild mushrooms, such as chanterelle, hen-of-the-woods, black trumpet, or a mixture
1 teaspoon plus 1 tablespoon olive oil
1 cup white port
10 ounces boneless, skinless chicken breasts, cubed
6 quail livers
2 large egg whites
1/4 cup heavy cream
6 (14-ounce) whole semi-boneless quail
Kosher salt

Steps:

  • To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them. Repeat 2 times. Using a paring knife, trim the ends and scrape the stems, removing the outer layer. Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator-this could take up to a couple of hours and can be done the day before.
  • In a large sauté pan over high heat, heat the 1 teaspoon oil. Add the mushrooms and cook until browned. Reduce the heat to medium and add the port, scraping up any brown bits on the bottom. Reduce until the liquid is a syrupy consistency, about 10 minutes.
  • In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream. Mix until thoroughly combined. Pass the poultry puree through a fine-mesh strainer into a bowl. Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.
  • Preheat the oven to 325°F. Season the quail inside and out with salt.
  • Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped. Pipe puree into each quail body and tie the legs together with butcher's twine.
  • Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over medium heat. Add the remaining 1 tablespoon oil and brown the quail on all sides. You may need to work in batches. Transfer the pan to the oven (use two pans or transfer to a large roasting pan if necessary) and roast the quail for 30 minutes, or until a meat thermometer inserted in the center of the quail registers 155°F. Let rest in the pan for 5 minutes before serving.

ROASTED WILD MUSHROOMS AND POTATOES



Roasted Wild Mushrooms and Potatoes image

You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

2 pounds new potatoes (such as Yukon Gold), halved
2 tablespoons olive oil, or more if needed
salt to taste
1 teaspoon olive oil
2 ounces pancetta, chopped
¼ pound king trumpet mushrooms, cut into chunks
¼ pound chanterelle mushrooms, cut into chunks
¼ pound nameko mushrooms, trimmed
¼ pound clamshell (shimeji) mushrooms, trimmed
3 tablespoons sherry vinegar
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
  • Roast in the preheated oven for 30 minutes.
  • While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
  • Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
  • Turn oven heat up to 425 degrees F (220 degrees C).
  • Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
  • Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

Nutrition Facts : Calories 335 calories, Carbohydrate 44.9 g, Cholesterol 5 mg, Fat 13.7 g, Fiber 6.2 g, Protein 9.7 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 3.5 g

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Polenta Crackers with Roasted Wild Mushrooms. by Valerie Bertinelli. July 17, 2017 . 3.2 (11 ratings) Rate this recipe PREP TIME. 20 min. COOK TIME. 40 min. YIELDS. 6 servings. Mixed wild mushrooms atop crispy, golden polenta crackers are a great pre-dinner snack. ADVERTISEMENT. Ingredients. Crackers. ¾. cup all-purpose flour, plus more for …
From foodnetwork.ca


ROASTED WILD MUSHROOM PAPPARDELLE RECIPE - FOOD NEWS
Roasted Wild Mushroom Pappardelle. When ready to cook the pasta, bring a large pot of salted water to a boil. Cook the pasta for 2 to 3 minutes, the drain, reserving ½ cup pasta water for the pan sauce. Keep warm. For the mushroom pan sauce: 4 Tbs. Brummel and Brown buttery yogurt spread, divided. 1 ½ lbs assorted wild mushrooms, stems ...
From foodnewsnews.com


WILD MUSHROOM RECIPES - BBC GOOD FOOD
Wild mushroom, potato & pancetta gratin. A star rating of 4.4 out of 5. 8 ratings. Bake layers of vegetables and Italian bacon with thyme, nutmeg and double cream for a rich, warming one-pot - the ultimate comfort food.
From bbcgoodfood.com


24 MUSHROOM RECIPES YOUR FAMILY WILL LOVE - INSANELY GOOD
But mushrooms are so popular these days, now you can find mushroom meatballs, burgers, and even tacos. They make an amazing vegan or vegetarian option, or just a nice side to go with a good steak. So if you love mushrooms, take a look at this list of 24 marvelous mushroom recipes, and get ready to take notes!
From insanelygoodrecipes.com


ROASTED WILD MUSHROOMS IN RED WINE REDUCTION RECIPES ...
Astray Recipes: Roasted wild mushrooms in red-wine reduction. Make the red wine reduction: Transfer the mushrooms to a bowl and pour off all but 1 tablespoon of the fat from the pan (discard the garlic and thyme). Set the skillet over medium-high heat, add the shallot and red wine, and cook, stirring to scrape up any browned bits from the ...
From foodnewsnews.com


72 RECIPES: WILD MUSHROOMS IDEAS | RECIPES, STUFFED ...
Oct 17, 2020 - Explore wildfoodlove's board "Recipes: Wild Mushrooms", followed by 172 people on Pinterest. See more ideas about recipes, stuffed mushrooms, wild mushrooms.
From pinterest.ca


10 BEST DRIED WILD MUSHROOMS RECIPES - YUMMLY
wild mushrooms, grated nutmeg, ground white pepper, salt, garlic cloves and 4 more Wild Mushroom Soup Charlotte au Chocolat fresh mushrooms, olive oil, fresh thyme leaves, dried porcini mushrooms and 9 more
From yummly.com


26 BEST WILD MUSHROOM RECIPES - HOW TO COOK WILD MUSHROOMS
Wild mushrooms are the perfect ingredients for amping up taste in fall dishes, and these 26 best wild mushroom recipes are ideal for flavor-packed meals.
From parade.com


MOREL MUSHROOM RECIPES AND TIPS FOR COOKING, WASHING AND ...
2. Add the mushrooms, salt and pepper. Raise heat and continue to cook, stirring often, until reduced, a further 10 minutes. Stir in the flour and combine well.
From courierpress.com


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