SAUTEED WILD MUSHROOMS
Provided by Robin Miller : Food Network
Categories side-dish
Time 17m
Yield 4 servings, with leftovers
Number Of Ingredients 5
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.
SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC
Steps:
- Beurre Blanc: Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.
- Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops.
- Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.
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.
SAUTéED PORCINI MUSHROOMS WITH SHALLOTS
Like Michel Goldberg, Natan Holchaker was a little boy during the Nazi occupation. When the war started, his father moved to a small village in the Dordogne with a little garden and a well. One day his father told him to "disappear," and he and his brother left to live with peasants in the countryside. Two days later, the Germans attacked. Throughout the war, he and his brother lived on farms, helping to pick crops and learning how to find porcini mushrooms, which they gathered for the farmers. This delicious recipe comes from Natan and his wife, Josiane Torrès-Holchaker. Josiane's ancestors came to Bordeaux from Portugal in the sixteenth century. Although they lived outwardly as Marranos, or New Christians, the Torrès-Vedras family continued to live as Jews at home. In 1790, the National Assembly decreed that all the Portuguese and Spanish Jews in France would enjoy the rights of active citizens. As we were driving with Natan and Josiane toward the Médoc wine country in Bordeaux, they suddenly stopped the car, jumped out, and looked at the cèpes (porcini mushrooms) that were being sold by the road. They were so excited, as only the French can be, in anticipation of cooking the mushrooms. "See how fresh these are," said Josiane. "They are shiny and white, the cap is closed, and they aren't green inside, a sign of their being too old." She told me that sometimes she just serves the mushrooms raw, dicing and marinating them first in lemon juice. Then she described the way her mother prepared porcini.
Yield 4 servings
Number Of Ingredients 5
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.
WILD MUSHROOM SAUTE
Like most people, I love mushrooms. I have even been taught by a Polish friend how to identify a few wild ones. When I find some, I make this wonderful saute.
Provided by evelynathens
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the mushrooms thoroughly in cold water.
- Lift the mushrooms from the water and drain well.
- Cut the larger mushrooms into 1 inch pieces.
- Melt the butter in the oil in a large saucepan.
- Add the mushrooms and saute over high heat until the liquid released has evaporated and the mushrooms are browned all over, about 20 minutes.
- Add the shallots, garlic, salt and pepper and saute for 1 minute.
- Sprinkle the herbs on the mushrooms and serve with bread.
Nutrition Facts : Calories 123.8, Fat 10.7, SaturatedFat 4.3, Cholesterol 15.3, Sodium 445.2, Carbohydrate 5.6, Fiber 1.2, Sugar 2.3, Protein 3.9
SAUTéED WILD MUSHROOMS
Serve these buttery mushrooms as a side with a rib of beef for an extra special Sunday roast, or stir through pasta or a risotto
Provided by Matt Brown
Categories Side dish
Time 18m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTEED MUSHROOMS WITH SHALLOTS AND THYME
How interesting a simple little mushroom dish can be when you use exotic varieties, like chanterelles and lobster mushrooms. Be creative!
Provided by tonyp063
Categories < 15 Mins
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 140.3, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 10, Carbohydrate 6.2, Fiber 1.6, Sugar 2.5, Protein 5
CEPES PROVENCALE (SAUTEED WILD MUSHROOMS WITH GARLIC)
Provided by Craig Claiborne
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 127 milligrams, Sugar 1 gram
SAUTEED WILD MUSHROOMS WITH GARLIC AND PARSLEY (WILDE PILZE)
These mushrooms are delicious atop slices of crusty French baguette smeared with brie cheese, as a main dish tossed with warm buttered pasta, as a topping for baked potatoes, -or- as an earthy accompaniment to grilled meats, fish or poultry. They are also wonderful folded into an omelet. Adapted from Ina Garten. Variation: A delicious variation that my German grandmother made (with her own wild foraged mushrooms!) was to simply saute the 'shrooms in butter until tender, add a little cream and heat through, then season to taste with salt and pepper and snipped fresh parsley. Great! I hope you enjoy.
Provided by BecR2400
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 431.6, Fat 39.5, SaturatedFat 11.2, Cholesterol 30.5, Sodium 899.5, Carbohydrate 16.6, Fiber 2.9, Sugar 4.7, Protein 8.9
SAUTEED WILD MUSHROOMS WITH SHALLOTS (CEPES BORDELAISE)
Provided by Craig Claiborne
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 127 milligrams, Sugar 1 gram, TransFat 0 grams
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