Mushrooms Royale Recipes

TRUMPET ROYALE MUSHROOMS WITH CELERY ROOT AND APPLE SLAW

Trumpet Royale Mushrooms with Celery Root and Apple Slaw image

Provided by Anne Burrell

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large celery root, peeled and julienned
2 Granny Smith apples, julienned
1/2 cup apple cider vinegar, divided
4 trumpet royale mushrooms, or some other large mushroom
Kosher salt
Extra-virgin olive oil
1 cup creme fraiche
2 tablespoons to 1/4 cup prepared horseradish
1 1/2 cups mache lettuce
1/2 red onion, sliced thinly in rings

Steps:

Combine the celery root and apples in a large bowl, toss with 1/2 of the apple cider vinegar and season with salt. Let it sit for about 1 hour. This will soften the celery root and apples.
Preheat a large saute pan over medium-high heat. Cut the mushrooms in half lengthwise and season with salt. When the pan is hot, coat with oil and arrange the mushrooms, cut side down, in the pan. Saute until the mushrooms are soft and golden brown. Flip the mushrooms over and repeat this process on the other side.
While the mushrooms are cooking, drain the excess liquid from the celery root and apple mixture, if there is any. Return the celery root and apples to the bowl, add the creme fraiche and horseradish and about 1/2 of the remaining vinegar and season with salt, to taste. Stir to combine. Taste and add the remaining vinegar if you like things very acidic; adjust the salt, if needed.
Divide the "slaw" between 4 serving plates. Lay 2 halves of the grilled mushrooms on top of the slaw and dress with mache and a sprinkling of onions.
MMMMM mushroomy!

MUSHROOMS ROYALE

MUSHROOMS ROYALE image

Categories Dairy Mushroom Side Bake Christmas Thanksgiving

Yield 6-8 servings

Number Of Ingredients 14

Ingredients

3/4 pound medium white mushrooms - cut in quarters or sliced
3/4 pound medium cremini mushrooms - cut in quarters or sliced
1 large onion - finely chopped
2 large cloves garlic - finely minced
2 tablespoons butter
4 tablespoons flour
1 cup plain yogurt - not low fat
1 cup whipping cream
1/4 teaspoon ground nutmeg
salt and freshly ground pepper to taste
1/4 cup minced fresh parsley
1/3-1/2 cup plain dry breadcrumbs
1-2 tablespoons butter - melted
additional fresh minced parsley for garnish

Steps:

Preheat oven to 350 degrees. Butter a shallow 2-1/2 quart casserole dish. Place mushrooms, onions and garlic in a heavy-bottomed, medium-large pot. DO NOT add any fat or liquid. Cover and place pot on medium-low heat. Allow mushroom mixture to sweat 15 minutes to release their liquids, stirring occasionally. DO NOT let liquid cook away or allow mushrooms to brown - should be about 1/3-1/2 cup of liquid remaining in bottom of pot. Increase heat to medium, add butter and stir until melted and liquid is simmering. Add flour and continue to cook, stirring until smooth and well blended. Stir in yogurt, cream, nutmeg, salt and pepper. Cook, stirring until mixture thickens. Remove from heat and stir in parsley. Pour into prepared dish. Melt butter and mix with breadcrumbs, evenly sprinkle on top of mushroom mixture. Bake 25-30 minutes or until bubbling at edges and top is lightly browned. Remove from oven and let rest 5-10 minutes. Sprinkle with minced parsley just before serving. NOTE: Do not be tempted to use non/low fat yogurt or light cream. The fat content is essential for the proper texture of this dish, otherwise it will be too thin/runny and may separate.

ROASTED MUSHROOMS

Roasted Mushrooms image

Chef Chris Bianco likes earthy royal trumpet mushrooms to serve alongside his homemade Pizzas, but you can use any variety.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 11

Ingredients

1 pound mushrooms, preferably royal trumpet, cut lengthwise into 3/4-inch slices
3 ounces 1/4-inch-thick pancetta, cut into 1/4-inch-by-1-inch pieces
4 fresh or dried bay leaves
3 garlic cloves, smashed, or 2 green garlic, thinly sliced crosswise
Pinch of red-pepper flakes
3 stems fresh rosemary
1/4 cup extra-virgin olive oil
Fine sea salt and freshly ground pepper
1/2 cup dry white wine
1/4 cup fresh flat-leaf parsley
1 tablespoon julienned lemon zest

Steps:

Preheat oven to 500 degrees. Spread mushrooms on a rimmed baking sheet. Sprinkle with pancetta, bay leaves, garlic, red-pepper flakes, and rosemary. Drizzle with oil, and season with salt and pepper. Roast, rotating sheet halfway through, until golden brown around edges, about 20 minutes.
Spoon off excess fat. Add wine and stir. Roast until wine has almost evaporated, about 5 minutes more.
Toss with parsley and zest. Serve hot, warm, or at room temperature.

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