Exotic Mushroom Fritters Recipes

BRAISED EXOTIC MUSHROOMS

Steps:

• Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size.
• Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroomsoaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan.
• By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately.

EXOTIC MUSHROOM FRITTERS

Steps:

• Heat the olive oil in a pan and fry the chopped mushrooms for 4 minutes until they are soft
• Combine the flour, salt and pepper in a bowl together
• Whisk the eggs and milk together in a separate bowl and then add to the flour, salt and pepper then mix well
• Add the mushrooms, chives and parsley to the mixture
• Add enough oil to a non stick frying pan to cover the base, when hot drop a tablespoon of mixture into the pan and cook for 3 minutes either side until brown then drain and serve with a tzatziki dip

EXOTIC MUSHROOMS AND TARRAGON CREAM

Steps:

• Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes .
• Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit.

EXOTIC MUSHROOM TART

Steps:

• Preheat the oven to 350 degrees F.
• Place crust in a 10 inch tart pan.
• Prick the bottom of the crust all over with a fork.
• In a medium saute pan, over medium heat, melt the butter.
• Add the onions.
• Season with salt and pepper.
• Saute for 1 minute.
• Add the mushrooms.
• Season with salt and pepper.
• Continue to saute for 3 to 4 minutes or until the mushrooms are wilted.
• Stir in the garlic and remove from the heat.
• Cool completely.
• In a mixing bowl, whisk the cream and eggs together.
• Season with 3/4 of a teaspoon of salt, pepper, hot pepper sauce, and Worcestershire sauce.
• Mix well.
• Pour the mushroom mixture into the pastry shell.
• Sprinkle the cheese over the mushrooms.
• Pour the cream mixture over the cheese.
• Bake until the center sets and the top is golden, about 55 minutes.
• Remove from the oven and let cool for 5 minutes before slicing to serve.

EXOTIC MUSHROOM STROGANOFF

Steps:

• Cook the rice as per pack instructions
• Meanwhile, fry the spring onions in the oil for 2 minutes in a large frying pan
• Stir in all of the chopped mushrooms, the paprika and the stock, then cover and cook gently for 8 minutes occasionally stirring
• Add the parsley and then stir in the creme fraiche, continue cooking for 4 minutes until the sauce has thickened
• Serve with the cooked rice