Sauteed Wild Mushrooms With Shallots Cepes Bordelaise Food

PORCINI MUSHROOMS BORDEAUX-STYLE: CEPES A LA BORDELAISE

Steps:

• In a large skillet, melt the butter with the lemon juice over medium heat. Add the mushroom caps, cover, and cook, for 5 minutes. Add the olive oil, increase the heat, and cook, stirring, for 2 minutes. Lower the heat and simmer, stirring occasionally, until soft, 20 minutes. Add the shallots, garlic, salt, and pepper, and cook, stirring, for 3 minutes.
• Remove from the heat and adjust the seasoning, to taste. Sprinkle with the parsley and serve.

SAUTEED WILD MUSHROOMS

Steps:

• Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper.

SAUTEED WILD MUSHROOMS

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.

SAUTEED WILD MUSHROOMS WITH SHALLOTS (CEPES BORDELAISE)

Steps:

• Remove and reserve mushroom stems. Place mushroom caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle. Chop stems.
• Heat oil in heavy skillet and add sliced mushroom caps when very hot and starting to smoke. Sprinkle with salt and pepper. Cook over high heat, stirring and shaking skillet, about 2 minutes or until mushrooms are slightly crisp.
• Pour off most of oil and add chopped mushroom stems, shallots and bread crumbs. Continue cooking about 1 minute or until crumbs are slightly browned. Spoon mushrooms into warm serving dish and add lemon juice and chopped parsley.

BORDELAISE SAUCE WITH MUSHROOMS

Steps:

• Melt 1 tablespoon of butter in a skillet over medium heat.
• Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes.
• Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted.
• Cook and stir the mushrooms until they begin to soften, about 5 minutes.
• Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat.
• Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.
• Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.
• Remove the bay leaf before serving.

BORDELAISE STYLE SAUCE WITH MUSHROOMS

Steps:

• Melt 1 tbsp butter in a skillet over medium heat. Add shallot and garlic and cook until soft and translucent, 3-5 minutes.
• Add remaining butter and allow to melt. When melted, add mushrooms and stir to coat. Cook, stirring frequently, until mushrooms soften and begin to exude liquid, about 5 minutes.
• Add beef broth, wine, Worcestershire sauce, bay leaf, thyme and pepper. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer until reduced by about half, 45-60 minutes. Taste and correct seasoning if needed. (A splash of soy sauce instead of salt adds another dimension and is an alternative if needed.) Remove bay leaf before serving.

SAUTéED PORCINI MUSHROOMS WITH SHALLOTS

Steps:

• Detach the caps from the stems of the mushrooms. Wipe the caps clean with a damp dish towel to get rid of any dirt. Clean the stems, and cut into two or three pieces each, lengthwise. If the caps are small, leave them whole; if not, cut them into large chunks.
• Coat a large frying pan with a thin film of oil. Put over medium heat, and sauté the large pieces of mushroom for a few minutes before adding any smaller pieces. Toss periodically, cooking until they turn golden brown and their liquid has been released. Drain on paper towels.
• Return the drained mushrooms to the skillet, and add the parsley and garlic or shallot. Sauté over medium heat for a minute or two, and serve sprinkled with salt and pepper to taste.

SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC

Steps:

• Trim the mushrooms, wash them in cold water and drain well.
• If the mushrooms are large, slice them or cut them in halves or quarters.
• Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
• Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.

BORDELAISE SAUCE WITH MUSHROOMS

Steps:

• Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
• Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

SAUTéED WILD MUSHROOMS

Steps:

• Clean the mushrooms of excess dirt using a small brush. If you need to wash them under cold water, do it quickly as mushrooms act like sponges and will soak up the water.
• Melt the butter until foaming. Add the garlic and cook for 30 seconds. Add the mushrooms and fry for 1-2 mins - try to keep the shape as this all adds to the presentation. Season and finish with a squeeze of lemon juice and the parsley.

SAUTEED MUSHROOMS WITH SHALLOTS AND THYME

Steps:

• Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
• Add 4 cups mushrooms. Don't toss or stir until mushrooms start to brown, 1-2 minute Cook 1-2 min more. Remove from pan.
• Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
• Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.

CEPES PROVENCALE (SAUTEED WILD MUSHROOMS WITH GARLIC)

Steps:

• Remove and reserve mushrooms stems. Place caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle. Chop stems.
• Heat oil in heavy skillet and add sliced mushroom caps when it is hot and starting to smoke. Sprinkle with salt and pepper. Cook over high heat, stirring and shaking skillet, about 2 minutes or until mushrooms are slightly crisp.
• Pour off most of oil and add chopped mushroom stems, bread crumbs and garlic. Cook, stirring, about 1 minute or until crumbs are slightly browned. Sprinkle with chopped parsley and serve.

SAUTEED WILD MUSHROOMS WITH SPINACH

Steps:

• Heat oil in a large skillet over medium heat.
• Add shallots and garlic and saute for 1 minute.
• Add mushrooms and cook for 3 to 5 minutes, until mushrooms are tender.
• Add sherry and soy sauce and bring to a simmer.
• Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes until spinach wilts, turning frequently.