HOME FRIES WITH WILD MUSHROOMS
Scrambled eggs are a nice idea to round out the main course for this side dish.
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes. Cool. (Can be made 1 day ahead. Cover; chill.)
- Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Add potatoes; sauté until golden, turning occasionally and adding 1 tablespoon butter halfway through cooking, about 18 minutes.
- Melt 1 tablespoon butter in medium skillet over medium-high heat. Add all mushrooms; sauté until golden, 6 minutes.
- Add mushrooms and parsley to potatoes; toss to combine. Season with salt and pepper.
QUICK AND EASY HOME FRIES
A quick way to make crispy home fries. Great for breakfast or as a side dish. Potatoes may be shredded and cooked in the same manner for crispy hash browns.
Provided by magicallydelicious
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..
Nutrition Facts : Calories 199.4 calories, Carbohydrate 27.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 70.9 mg, Sugar 1.3 g
FRIED MUSHROOMS
At my house, we don't like those fried mushrooms that are black and slimy where the breading slides easily off. This recipe is just a very crisp breading on a fresh mushroom. They'll 'pop' when you cut into them they are so fresh. Panko breadcrumbs are a polished bread crumb that you can find in an Asian market or the International section of your favorite food store and they make just a wonderful crunchier coating, too.
Provided by luvmybge
Categories Vegetable
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, cornstarch, baking powder and salt in a bowl.
- Add water to make a batter.
- Dip clean mushroom into batter letting excess batter drip off.
- I find it easier to stick a toothpick into the mushroom to dip it.
- After dipping into batter roll in Panko breadcrumbs to coat.
- Deep fry in oil until golden.
- We like to serve with cocktail sauce.
FARRO WITH WILD MUSHROOMS
We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
- Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes.
- Stir onion into mushrooms; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
- Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more.
- Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.8 g, Cholesterol 8.6 mg, Fat 8.2 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 400.9 mg, Sugar 1.8 g
HOME FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 side dish servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
- Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
- Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.
FRIED MORELS (FRIED WILD MUSHROOMS)
This could be a main dish, side dish, or just a snack. The best part of this is actually going out into the timber/woods to look for the mushrooms (which is somewhat relaxing), or you can find someone who has done all the leg work and pay them (2003 going price) $25 per pound. These are very popular and somewhat of a delicacy around these parts (midwest), since they can only be enjoyed once a year when the mushrooms are in season (late April/early May). These are VERY rich, and can cause unwanted "side effects" if you eat to many!! Once you eat them, you will know your limit. I put no amounts for the ingredients because you never know how many you will find, and you must adjust the recipe for the amount of mushrooms you have!! ENJOY!!
Provided by angela hollander
Categories Vegetable
Time P2DT12m
Yield 10 slices
Number Of Ingredients 6
Steps:
- This is for the avid mushroom hunter!
- You must prepare the mushrooms first by washing them gently under cold water, slicing them lenghtwise into strips (the bigger the mushroom, the more slices you can get), then soak them overnight in salt water in the refrigerator.
- When you are ready to fry'em up: beat eggs in one bowl.
- crush crackers in another bowl.
- dip sliced mushrooms into egg.
- then dip into crackers.
- if you wish, you can"double dip" by putting them back into egg and roll in crackers agian.
- put them into the heated pan with butter already melted.
- fry mushrooms until"crust" is golden brown or slightly darker, mushrooms must be turned to evenly cook both sides.
- put on paper towl to drain and ENJOY!
Nutrition Facts :
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