Warm Wild Mushrooms Food

WARM WILD MUSHROOM AND ROASTED TOMATOES

Steps:

• Preheat oven 425 degrees F
• Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil. Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes.
• Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst.
• Once the garlic is brown remove it from the skillet and reserve. Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer. Let them cook for about 4 minutes without moving.. Go ahead and give them a stir, add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then. Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine.
• Remove the stems of thyme and discard. Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine. Sprinkle with the garlic chips and serve hot, warm, room temperature.

WARM WILD MUSHROOM SALAD

Steps:

• Put the arugula greens into a large serving bowl and set aside.
• In a large saute pan over medium-high heat, add the butter. Add garlic and shallots and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and saute until nicely caramelized, about 3 to 4 minutes. Season with salt, pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Add the parsley and set aside to cool to room temperature
• Pour the mushroom mixture over the arugula greens and serve.

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.

WARM MUSHROOM SALAD

Steps:

• Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
• Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

WILD MUSHROOM QUESADILLAS WITH WARM BLACK BEAN SALSA

Steps:

• Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.
• Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.
• Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 cup sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.
• Cut each quesadilla into wedges and serve with warm salsa for topping.

WARM WILD MUSHROOM SALAD

Steps:

• Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 tablespoons dressing and chives into mushrooms. Season with salt and pepper.
• Toss greens with remaining dressing in large bowl. Top with mushrooms.

WARM WILD MUSHROOM VINAIGRETTE

Steps:

• Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
• Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes.
• Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
• Use immediately or store, covered in the fridge for up to 3 days.

WARM WILD MUSHROOM SALAD

Steps:

• Heat 2 T oil and butter in a skillet over medium-high heat.
• Add mushrooms and garlic.
• Cook and stir 3 to 5 minutes, or until mushrooms are tender.
• add lemon juice to taste,
• Simmer for a few seconds until very hot.
• Serve warm mushrooms over spring mix with paramesan cheese shaving on the top followed by fresh ground black pepper and a drizzle of balsamic vinegar and olive oil.
• Enjoy!

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.