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
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
WILD MUSHROOM AND PARSLEY SAUTE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat butter in a large skillet. When foaming subsides, add the garlic, mushrooms and saute for a minute or until mushrooms are coated with butter. Add a tablespoonful or so of white wine vinegar + 1 tablespoon of water. Cover and simmer for 4 minutes or until mushrooms are tender.
- Uncover the skillet and evaporate the liquid. Stir in the parsley, cover and simmer until the parsley has wilted; season well to taste with salt and pepper. Serve with either one of veal recipes.
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.
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
PASTA WITH WILD MUSHROOM SAUCE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, bring salted water to a boil.
- In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
- Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
- Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
WILD MUSHROOM SAUTé
Categories Mushroom Side Sauté Low Carb Vegetarian Low/No Sugar Spring Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss to coat.
- Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Add mushroom mixture and saut é until mushrooms are brown and just tender, about 10 minutes. Remove skillet from heat. Mix in parsley mixture and lemon juice. Season to taste with salt and pepper. Transfer mixture to bowl. Garnish with additional fresh parsley and serve.
QUICK SAUTéED WILD MUSHROOMS
This recipe for sautéed wild mushrooms can be prepared in about 15 minutes and is a perfect topper for pasta, rice, millet, or quinoa.
Provided by Jen Hoy
Categories Side Dish Ingredient
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Gently wipe the mushrooms.
- Trim and discard any tough stems. (Shiitake stems are great for stocks, but are too tough to eat. The very bottom of mushroom clusters like hen of the woods may have a slightly woody layer, so trim it away).
- Slice the mushrooms 1/8 of an inch to 1/4-inch thick.
- Warm the olive oil over medium-high heat in a large skillet. Add the shallots, cook 1 minute, and add the mushrooms.
- Cook, stirring frequently, for 8 to 10 minutes, until the mushrooms have released their juices and begin to brown.
- Stir in the garlic and white wine, increase the heat to high, and cook about 2 more minutes, until the wine has evaporated.
- Toss in the herbs; stir well and season to taste. Stir in the parsley and serve.
Nutrition Facts : Calories 110 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 56 mg, Sugar 3 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SOLE AND WILD MUSHROOMS WITH SAFFRON SAUCE
This recipe originally called for chanterelle mushrooms, which are very expensive, so you can substitute any other kind of mushroom, if you wish. Serve these with your favorite boiled new potatoes. I think this would also be good with a rice pilaf or a boxed white and wild rice mix. This recipe is from The Ultimate Fish and Shellfish Cookbook. Preparation time includes 10 minutes spent while fish is baking.
Provided by Pesto lover
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F (200C).
- Cut each filet in half, lengthways. Sprinkle with salt and pepper and roll up.
- Use a little of the butter to grease a baking pan that is just large enough to hold the fish rolls in a single layer.
- Place rolls in baking dish and pour fish stock over them. Cover tightly with foil and bake 12-15 minute or until just cooked through. Don't overcook.
- Place remaining butter in a saute pan and when foaming, add the sliced mushrooms. If using chanterelles, cut large ones in half or in quarters. Saute mushrooms for about 4 min., seasoning them with salt and white pepper. Remove from heat and keep warm.
- Carefully remove fish from baking dish and place on heated serving platter.
- Strain liquid in baking dish into a small pan and add saffron threads to it. Cook over high heat until reduced to 1 cup. Stir in the cream and let the sauce bubble gently once or twice.
- Beat egg yold with a fork. Temper and add to cream sauce. (Temper: First add a couple of tablespoons of the hot cream sauce to the egg yolk in the bowl, mix well, and then add it all into the cream sauce in the pan. This is so that the eggs don't become scrambled).
- Cook sauce over very low heat for 1-2 minutes, until slightly thickened. Taste for seasoning.
- Add mushrooms into the cream sauce and pour all over the fish. Serve.
Nutrition Facts : Calories 396.2, Fat 31.5, SaturatedFat 17.8, Cholesterol 200.9, Sodium 786, Carbohydrate 3, Fiber 0.5, Sugar 1, Protein 25.9
MIXED WILD MUSHROOM SAUTE ON TOAST POINTS (RACHAEL RAY)
Love my mushrooms!! I could eat mushrooms every day and be happy, so I'm always on the lookout for more mushroom recipes.
Provided by MsBindy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large non-stick skillet over medium heat. Add the olive oil and butter.
- Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine.
- Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste.
- Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute.
- Whisk the wine into the pan and cook it off for a minute, then whisk in the stock.
- Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes.
- Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.
WILD MUSHROOM CREAM SAUCE
Make and share this Wild Mushroom Cream Sauce recipe from Food.com.
Provided by KelBel
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place porcini mushrooms in small bowl. Pour 2 cups hot water over. Let stand until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Reserve soaking liquid.
- Heat olive oil in heavy large pot over medium-high heat. Add porcini, crimini and portobello mushrooms, minced garlic and bay leaf. Sauté until mushrooms are brown and tender, stirring often, about 10 minutes.
- Add Marsala and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute. Season mushroom mixture to taste with salt and pepper.
- Mix 1 cup reserved mushroom liquid and whipping cream into mushroom mixture and simmer 3 minutes. Add 1 cup Parmesan cheese and butter. Cook, stirring frequently, about 2 minutes. Season to taste with salt and pepper.
- Serve over polenta, pasta or rice passing additional grated Parmesan separately.
Nutrition Facts : Calories 252.7, Fat 19.2, SaturatedFat 8.6, Cholesterol 38.4, Sodium 295.8, Carbohydrate 10.2, Fiber 1.6, Sugar 3.3, Protein 10
WILD MUSHROOM AND BELL PEPPER SAUTé
Categories Mushroom Pepper Brunch Side Sauté Easter Vegetarian Quick & Easy Goat Cheese Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt butter in heavy large skillet over medium heat. Add bell peppers and sauté until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Sauté until mushrooms are golden brown, about 5 minutes. Mix in tarragon; cook 1 minute. Sprinkle with goat cheese and serve.
SAUTEED WILD MUSHROOMS WITH SPINACH
I am planning on making this for Thanksgiving if I can hold out that long! This is a healthy side-dish for any time of the year!
Provided by cookiedog
Categories Spinach
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 94.1, Fat 3.1, SaturatedFat 0.5, Sodium 329.1, Carbohydrate 11.2, Fiber 4.2, Sugar 2.2, Protein 7.3
WILD MUSHROOMS, HARICOT VERT, AND SHALLOT SAUTé
Categories Mushroom Vegetable Side Sauté Vegetarian Green Bean Fall Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
- Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.
- Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.
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