Baked Quinces With Wild Mushrooms In A Madeira Glaze Recipes

BAKED CHEESY PASTA WITH WILD MUSHROOMS

Steps:

• Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
• Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

MUSHROOMS WITH GARLIC AND MADEIRA

Steps:

• Heat olive oil in heavy large skillet over high heat. Add mushrooms and sauté until brown but not juicy, about 6 minutes. Add garlic and stir until fragrant, about 30 seconds. Add Madeira and cook until evaporated, about 1 minute. Mix in whipping cream and sliced basil; stir until sauce coats mushrooms, about 1 minute. Season to taste with salt and pepper and serve.

BAKED WILD MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Crush juniper berries, and soak in gin. Meanwhile, in a frying pan heat the olive oil and lardons until the oil is smoking lightly.
• Add mushrooms in a single layer. (If necessary, prepare mushrooms in two batches.) Saute 30 seconds on each side. Remove from heat.
• In a gratin dish place half the potato slices in single layer. Layer this with mushrooms and top with the remaining potato slices.
• Discard oil and lardons. Add gin and juniper berries to the frying pan, and over high heat, ignite the alcohol.
• After the flame dies, add chardonnay, chicken stock and rosemary, and simmer 5 minutes. Pour over potatoes and mushrooms, cover, and bake for 1 hour. Serve immediately.

WILD MUSHROOM & MADEIRA GRAVY

Steps:

• Heat the oil in a frying pan. Add the shallots, carrot, thyme, bay leaves and dried mushrooms and fry over a medium heat for 5-7 mins or until deep golden brown. Scatter over the sugar and cook until beginning to caramelise. Stir in the flour and combine well, then add the miso, balsamic vinegar, tomato purée and madeira and cook for 2 mins. Pour over the stock a little at a time, stirring as you go.
• Simmer everything together, uncovered, for 30 mins or until you have a fairly thick gravy. Sieve into a clean saucepan. Season to taste and warm through when ready to serve. Leave to cool completely, then freeze for up to three months or chill for up to three days. Reheat thoroughly in a pan to serve.

MADEIRA MUSHROOM GRAVY (TO GO WITH OVEN ROAST)

Steps:

• Combine water, 2 tbsp butter and lemon juice in a saucepan, bring to a boil and reduce heat to low and add mushrooms, cover and cook 5 minutes Pour off the fat from the roasting pan.
• Add 1/4 cup butter to the pan and place over medium high heat, stir butter to melt and add the onions, saute until transparent Drain mushroom liquid and add to the pan.
• Add beef broth, tomato paste and madeira wine, blend well.
• Stir in the mushrooms and flour.
• Stir until the gravy is slightly thickened.
• Season to taste Serve.

SMITHFIELD HAM BAKED WITH MADEIRA

Steps:

• Preheat oven to 350°F. Trim rind and excess fat from ham, leaving 1/4-inch-thick layer of fat. Place ham on roasting rack set in heavy large roasting pan. Spread butter over ham. Sprinkle nutmeg over ham. Pour Madeira into pan. Bake ham until well glazed and dark brown, basting every 10 minutes with pan juices, about 11/2 hours. Let ham stand at least 20 minutes.
• Thinly slice ham, beginning at shank end and proceeding at angle toward thicker part of ham. Serve ham hot or at room temperature.

BAKED QUINCES WITH WILD MUSHROOMS IN A MADEIRA GLAZE

Steps:

• Heat oven to 350 degrees. Juice lemon, place juice and both halves in large bowl of water. Peel quinces one at a time, halve, and core; transfer each half to acidulated water. Arrange quince halves, cut side up, in 8-by-13-inch roasting pan. Drizzle with 1 cup Madeira; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Pour 2 cups water into pan. Cover tightly with foil. Cook until tender and translucent, about 1 1/2 hours.
• Meanwhile, place porcini mushrooms in bowl, cover with 1 cup boiling water; let stand until soft, about 30 minutes. Remove from water, reserving liquid; chop finely.
• Heat butter in large saute pan over medium heat. Add onion; cook, stirring, until translucent, about 5 minutes. Add porcini mushrooms, thyme, and wild mushrooms; cook over medium heat, stirring until mushrooms release liquid, about 10 minutes. Reduce heat to medium low; add reserved porcini liquid, remaining 1/2 cup Madeira, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Continue to cook over low heat until liquid is reduced to glaze and mushrooms are tender, 8 to 10 minutes. Transfer to large bowl.
• Heat oven to 325 degrees. Cover each quince with mushroom mixture, so mixture almost spills over. Cover with foil; heat in oven 30 minutes until hot. Remove foil; bake 10 to 15 minutes. Serve garnished with thyme sprigs.