Sauteed Mushrooms With Smoked Ham Food

SMOKY ROASTED MUSHROOMS

Steps:

• Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.

BUTTERY HERB SAUTéED MUSHROOMS

Steps:

• In a medium sized skillet over medium high heat add the butter. Add the mushrooms, thyme, parsley, rosemary, garlic and salt and pepper to taste.
• Sauté for 3-4 minutes or until they become tender. Garnish with additional chopped parsley if desired.

SAUTéED GREENS WITH SMOKED PAPRIKA FOR TWO

Steps:

• Place a large skillet over medium-high heat. Add the oil and let it heat up for about 20 seconds. It will thin out to coat the pan. Stir in shallot slices and garlic, and cook until pale golden at the edges and softened, about 2 minutes. Add a big pinch of salt and the paprika. Give everything a stir.
• Add the greens to the pan, using tongs to toss everything well. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes.
• Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.

BAKED CAVATAPPI WITH SMOKED HAM AND FONTINA

Steps:

• Bring 6 quarts of salted water to a boil.
• Meanwhile, saute mushrooms in 1 tbs.
• butter over medium heat for two minutes.
• Add Sherry, stir for 1 minute and remove mushrooms from heat.
• Cook the cavatappi in the boiling water until al dente and drain.
• While pasta is cooking, melt 3 tbs.
• butter in a saucepan over medium heat.
• Add the flour and whisk until smooth.
• Gradually add milk and continue whisking.
• Stir over heat until sauce thickens, about 10 minutes.
• Remove from heat and add sauteed mushrooms, nutmeg, salt and pepper.
• Butter a large ovenproof dish, and arrange 1/3 of the cavatappi in the dish.
• Top with 1/3 of the cheese and ham and spoon on 1/3 of the sauce.
• Repeat the layers two more times, ending with sauce.
• Bake in a preheated 350 degree oven until heated through and bubbly, about 20 to 30 minutes minutes.
• (Casserole may also be refrigerated and baked later. Increase baking time to 30 minutes for a chilled casserole.) (DJM notes: use a dish smaller and a little deeper than a basic 9x13.).

SAUTEED MUSHROOMS WITH SMOKED HAM

Steps:

• Place dried mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve mushroom soaking liquid. Chop mushrooms.
• Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add button mushrooms. Sauté until mushrooms are brown and juices evaporate, about 12 minutes. Add porcini mushrooms; stir 1 minute. Transfer mushroom mixture to medium bowl.
• Add remaining 2 tablespoons oil to same skillet over medium heat. Add shallots and next 3 ingredients. Sauté until shallots are tender, about 2 minutes. Add mushroom mixture and 1/2 cup mushroom soaking liquid, leaving behind any sediment. Cover and simmer until mushrooms are tender, stirring occasionally and adding more soaking liquid if mixture is dry, about 20 minutes. Add lemon juice; season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
• Transfer mushroom mixture to serving bowl. Garnish with parsley sprigs.
• Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

BALSAMIC MUSHROOMS

Steps:

• Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.

PASTA WITH HAM AND MUSHROOMS

Steps:

• Cook pasta in boiling salted water until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot. Meanwhile, in a large skillet, combine sliced large yellow onion with olive oil; season with salt and pepper. Cook over medium-high until beginning to brown, 3 to 5 minutes. Add sliced mushrooms; cook until browned, about 5 minutes. Add ham pieces; cook until warm. Toss with pasta, adding enough pasta water to create a sauce that coats pasta. Serve topped with chopped parsley and grated pecorino cheese.