Pan Seared Mushrooms With Green Garlic Butter Recipes

PAN-SEARED MUSHROOMS WITH GREEN GARLIC BUTTER

Steps:

• Blanch green garlic: In a small pot, bring 3 cups of water to a boil and generously season with salt until it has the salinity of seawater (about 3 tablespoons). Separate green parts of the green garlic from the light green and white parts. Roughly chop the greens and blanch them in the boiling water until tender, about 2 minutes. Meanwhile, finely chop 3 of the reserved green garlic stems, discarding the tips of the roots; set aside. Zest the lemon directly into the food processor.
• Compound butter: Once greens are tender, use a skimmer to scoop them into the food processor. Add the juice of the zested lemon, a pinch of salt, miso, and butter. Blend until smooth, about 1 minute, scraping down the sides halfway through. Fold in the white parts of the green garlic, and spoon compound butter into a small bowl. (Note: Compound butter will last up to a week in the refrigerator or a month in the freezer.)
• Mushrooms: Clean mushrooms by wiping them with a damp kitchen towel. Quarter them, stems and all. Set a pan over medium-high heat and add oil. Once it's smoking, add enough mushrooms to cover the pan without overcrowding. Add a pinch of salt, and toss to coat evenly. (Cook the mushrooms on their cut sides for better caramelization.) Once the mushrooms have shrunk a bit, about 1 minute, add remaining mushrooms. When they look caramelized, after about 3 minutes, lower the heat and add 2 tablespoons of compound butter. Toss to coat and continue to cook, about 1 minute. Serve immediately.

QUICK & EASY PAN SEARED WILD MUSHROOMS

Steps:

• Rinse the mushrooms to remove any dirt. See info in blog post for removing/trimming stems. We left small or petite mushrooms whole, halved the medium sized ones, and quartered the larger ones. Most of the chanterelles we left intact with the exception of a few very large ones.
• Heat a large sauté pan over medium-high heat. When the pan is hot, add all of the mushrooms. Cook the mushrooms, stirring frequently, until they release all of their water, 10-15 minutes.
• Meanwhile, heat the butter over medium heat in a small sauté pan. Once melted, add the garlic and cook, stirring a few times, until softened, about 5 minutes. Add the parsley and cook for 2-3 minutes more.
• Once the mushrooms have released their liquid, drain off any water in the pan. Add the wine, ¼ cup at a time, stirring well between additions.
• Add the garlic to the mushrooms and season with salt and pepper. Cook everything for an additional 5 minutes or so, taste, and adjust seasoning if necessary.

GARLIC-BUTTER ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Clean mushrooms with a damp paper towel and gently remove and discard stems.
• Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

SCALLOPS AND MUSHROOMS (PAN SEARED)

Steps:

• In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
• When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
• Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
• Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
• Cover again and continue to sauté another 1 or 2 minutes.
• Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
• Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
• Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.