Wild Mushrooms In Parchment With Wild Mint Food

WILD MUSHROOM FRITTATA WITH FRESH MINT

Steps:

• Position oven rack 8 inches from broiler heat source; preheat broiler. Heat oil in 10-inch-diameter nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté just until golden, about 4 minutes. Reduce heat to medium. Stir in garlic. Cook until mushrooms are tender, about 6 minutes longer.
• Whisk eggs, grated Parmesan, fresh mint and 1/2 teaspoon salt in medium bowl to blend. Pour egg mixture evenly over mushrooms in skillet. Cook mixture until sides and bottom are set but center is still loose, running rubber spatula around sides of skillet occasionally but not allowing uncooked mixture to run under cooked eggs, about 3 minutes. Broil until mixture is just set on top and cooked through, about 2 minutes. Cool 2 minutes. Run spatula around sides of skillet to loosen frittata. Place plate atop skillet. Invert frittata onto plate. Cool frittata to room temperature. (Can be prepared 2 hours ahead. Cover frittata and store at room temperature.) Cut frittata into wedges and serve.

WILD MUSHROOMS COOKED IN PARCHMENT WITH FRAGRANT HERBS AND PANCETTA

Steps:

• Preheat oven to 450. Brush mushrooms well with a damp cloth to remove dirt or grit, do not soak in water. Slice mushrooms into 1/2-inch thick slices, set aside. Heat a medium skillet, add butter, pancetta and shallots and cook over medium heat until pancetta renders most of its fat and shallots are softened. Remove shallot mixture from pan and cool. in a large bowl, add mushrooms and shallot mixture together with the herbs, lemon juice and olive oil, season to taste with salt and freshly ground black pepper.
• Fold a full sheet of parchment paper in half, cut an elongated heart shape using the entire width of the paper. Add 1/6th of the mushroom mixture to the bottom side of the parchment. Beginning at the center of the heart, begin making well creased folds, continue around the heart until package is completely enclosed. Bake just before serving in 450 oven about 5 minutes or until package has puffed up and is golden brown in color. Open in front of your guests with small scissors or paring knife.

WILD-MUSHROOM PIZZA

Steps:

• Preheat oven to 500 degrees with rack in lowest position and a pizza stone on rack. Melt butter in a large saute pan over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are softened and golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream; cook, stirring, until mostly absorbed, about 4 minutes. Transfer to a plate, and let cool.
• Gently stretch each piece of dough into a 6-by-16-inch rectangle, and place on parchment. Brush dough with oil, and spread with mushrooms, leaving a 1/2-inch border. Transfer pizzas on parchment onto pizza stone, and bake until crust is golden and crisp, 10 to 12 minutes. Drizzle with oil, sprinkle with tarragon, and cut into wedges.

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.

WILD-MUSHROOM BREAD PUDDING

Steps:

• Preheat oven to 350°F with rack in middle.
• Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
• Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
• Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
• Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
• Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
• Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.

WILD MUSHROOM AND RICOTTA GALETTE

Steps:

• Pastry:.
• Pulse flour, sugar, and salt in food processor to combine. Add butter and process until largest pieces of butter are pea-size. Transfer to a large bowl.
• Combine vodka, vinegar and 2 Tbsp. ice water (or 1/4 cup ice water if not using vodka) in a small bowl and drizzle over flour mixture, mixing with a fork to combine. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together (dough will look very clumpy, dry, with loose bits). Transfer large clumps of dough to work surface, drizzle 2 teaspoons ice water over remaining flour mixture in bowl and knead again to bring it together. Place on top of dough on work surface. Press into a single mass, incorporating dry bits, then pat down to make a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick square and repeat process 3 more times. Flatten into 3/4" rectangle and wrap tightly in plastic. Chill at least 2 hours.
• Place a rack in the lowest part of the oven; preheat to 375°. Let dough sit at room temperature 5 minutes to soften. Roll out dough on a lightly floured surface to ⅛" thick and about 18 x 13". It's ok if the edges are shaggy and it's not quite rectangular! Place on a parchment-lined rimmed baking sheet and chill while you prepare the toppings.
• Toppings and Assembly:.
• Toss mushrooms, oil, half of garlic, 1 1/2 teaspoons salt and pinch of pepper in a large bowl until completely coated. Stir ricotta, parmesan, chopped thyme leaves, 3/4 teaspoons kosher salt, 1/2 teaspoons pepper and remaining garlic in a small bowl until combined.
• Sprinkle mozzarella evenly over top of cold pastry. Dollop ricotta evenly over top. Arrange scallions next and spread green ends out so they fan and overlap across the galette. Top with mushrooms, fresnos and thyme sprigs. Bake on lowest rack until the crust is golden brown and the cheese is brown in spots. 50-65 minutes. Let cool 30 minutes and remove thyme sprigs before serving.
• Do Ahead: Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month.