Wild Mushrooms With Thyme And Marsala Food

WILD MUSHROOM PASTA

Steps:

• Melt the butter in a large pan and add the mushrooms. Cook until the mushrooms are brown and tender. Add the scallions and garlic and saute until tender. Add the flour and cook for 1 to 2 minutes, then reserve.
• In a food processor, add the chicken stock, cream, gruyere, Parmesan, marsala, rosemary, thyme and roasted garlic, and pulse until well combined. Put the mixture in a pot over low heat and cook until the cheese is melted. Add the cream mixture to the mushrooms, season with salt and add the truffle oil.
• Cook the pasta to 1 minute shy of al dente. Toss the cooked pasta with the mushroom sauce. Add the shrimp and cook until cooked through. Serve topped with celery leaves and toasted pine nuts.

MUSHROOM SOUP WITH MARSALA

Steps:

• Place the dried mushrooms and stock in a pot. Bring to a low simmer and heat to reconstitute.
• Heat the oil in a soup pot over medium-high heat. When it begins to ripple, add the fresh mushrooms and cook until lightly browned and tender, 12 to 15 minutes. Add the thyme, garlic, shallots and bay leaf, and then season with salt and pepper. Stir to soften, 2 to 3 minutes. Deglaze the pan with marsala and cook to reduce by half.
• Remove the plump, reconstituted dried mushrooms from their stock and chop. Then add the mushrooms and the mushroom stock to soup pot, discarding the last few spoonfuls of stock where grit may have settled. Add 2 cups water to the soup, and simmer a few minutes. Taste and adjust the seasoning. Cool to store for a make-ahead meal.
• Reheat over medium heat. To serve, add the parsley and stir in the lemon juice to the soup. Place a small round of fried toast in each soup bowl, sprinkle with a little cheese and top with the soup.

MARSALA GLAZED MUSHROOMS

Steps:

• Dry sauté the mushrooms: Heat a large sauté pan over high heat. Put all the mushrooms in the hot pan and stir the mushrooms. Reduce the heat to medium-high. Stir often. You may hear the mushrooms squeak. Just when you think the mushrooms may start burning, they will begin to give up their moisture. Water will seem to just seep out of the mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.
• Add butter, thyme: Cook until most of the liquid has boiled away, then add the butter to the pan and stir to combine. Add a pinch of thyme. Sauté the mushrooms in the butter on medium high heat until they begin to brown, about 2-3 minutes.
• Add marsala wine: Add the marsala wine to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan. Turn off the heat and serve at once.

MUSHROOM MARSALA WITH POLENTA

Steps:

• Heat the oven to 450°; place oven rack 4-6 inches from the heating element; lightly grease a small baking sheet with butter.
• Melt 2 tablespoons butter in a large saute pan over medium heat.
• Add in garlic and thyme; saute until fragrant, about 1 minute.
• Add all the mushrooms and season with salt and pepper; saute, stirring often, until tender, 6-8 minutes.
• Meanwhile, slice the polenta into eight ½-inch thick rounds (you will have 1/3 of the roll left, save it for another use).
• Arrange the polenta rounds on the prepared baking sheet and place on the oven rack; bake 5 minutes, then sprinkle about ½ tablespoon parmesan cheese on top of each slice and return to the oven until brown and crisp, 2-3 minutes.
• When the mushrooms are tender, increase heat to high and stir in the marsala.
• When is mixture is almost dry, add the broth; bring to a simmer, then decrease heat to med-low and stir in the cream.
• Heat through, taste, and adjust w/ salt and pepper.
• To serve, transfer the polenta slices to shallow bowls; ladle the ragout over the polenta and top with the remaining Parmesan and the chives.

PASTA WITH WILD MUSHROOMS

Steps:

• Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.
• Bring water to boil for pasta.
• Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
• Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
• Cook pasta.
• Season sauce with salt and pepper.
• Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.

FUSILLI WITH WILD MUSHROOM CREAM SAUCE

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. Discard 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. Remove from heat. (Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
• Mix beef stock and whipping cream into mushroom mixture and simmer 3 minutes. Add 1 cup Parmesan cheese, butter and drained pasta; toss to coat. Cook until sauce coats pasta, stirring frequently, about 2 minutes. Season to taste with salt and pepper. Serve, passing additional grated Parmesan separately.
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

HERB ROASTED CHICKEN WITH WILD MUSHROOM & MARSALA WINE

Steps:

• Preheat oven to 400°F.
• Wash the chicken under cold running water then pat dry. Combine the garlic and butter and spread the mixture under the skin of the chicken and all over the body. Season the bird all over including the cavity with kosher salt and freshly ground black pepper. Take half of the thyme and rosemary and put this along with the garlic and any remaining butter inside the cavity. Fold the wing tips under the bird and tie legs together with kitchen twine.
• Take a large roasting dish and add the mushrooms and shallots. Scatter remaining thyme and rosemary over the pan and add the marsala and stock (depending on the depth of your roasting pan you may not need all of the marsala and stock -- it should be enough to cover the bottom of the pan but not submerge the mushrooms and shallots). Place the chicken on top and drizzle some extra-virgin olive oil over the whole pan and season with salt and freshly ground black pepper.
• Roast in the hot oven for 1 hour or until the internal temp of the bird registers 160 F between the leg and thigh. You may need to add more stock to the bottom of the pan if all the liquid evaporates while cooking. When done, place the bird on a plate and rest for 20 minutes.
• Meanwhile take the pan with the mushrooms, shallots and juices and gently simmer over low heat on the stove top while scraping the bottom of the pan to loosen all the browned bits and extract all the flavor. Skim any excess fat off the jus and discard. Give it a final taste and seasoning before serving the marsala, mushrooms, and shallots with the herb roasted chicken and jus.