Wild Mushroom Medley Food

ROASTED GARLIC & HERB MUSHROOM MEDLEY RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Wipe the mushrooms with a clean, damp cloth and trim stems.
• Slice the mushrooms into pieces no larger than 2 inches in size.
• In a large bowl, whisk together the olive oil, salt, pepper, garlic and herbs.
• Add in mushrooms and toss together to evenly coat.
• Evenly spread the mushrooms on a medium baking sheet or ovenproof casserole dish large enough to fit all of the mushrooms.
• Bake for about 30 to 40 minutes, or until cooked through.
• Remove mushrooms from the oven about halfway through and flip them a few times, then return sheet to oven.
• Remove from the heat, and drizzle with the balsamic vinegar.

BELLA & WILD MUSHROOM SOUP

Steps:

• In a 3 qt saucepan, saute bella mushrooms and onions in butter until soft.
• Sprinkle with flour and whisk for about 2 minutes over medium heat.
• Whisk in wine.
• Whisk in stock, dried mushrooms, and chicken base or bouillon until smooth.
• Cook over medium heat about 15 minutes.
• Stir in heavy cream.
• Serve immediately.

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.

ROASTED MUSHROOM MEDLEY

Steps:

• Preheat the oven to 350 degrees F.
• Wipe the mushrooms with a clean, damp cloth and trim stems.
• Slice the mushrooms into pieces no larger than 2 inches in size.
• Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
• Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
• Bake for about 30 to 40 minutes, or until cooked through.
• Remove from the heat, and drizzle with the balsamic vinegar.

WILD MUSHROOM MEDLEY

Steps:

• 1. Melt half the butter and the olive oil in a large skillet. Saute the mushrooms until lightly browned and tender, 2-3 minutes. Remove mushrooms and set aside. 2. Pour off all but 2 tablespoons of liquid. Add the rest of the butter and shallots. Saute 2-3 minutes. Add the white wine and deglaze the pan, scaping up the brown bits. Add the thyme, pepper and cream. Boil until reduced by half. 3. Return mushrooms to sauce to warm for 2-3 minutes. 4. Arrange on serving plates and garnish with toast points.