Quick Easy Pan Seared Wild Mushrooms Recipes
QUICK SAUTéED WILD MUSHROOMS
This recipe for sautéed wild mushrooms can be prepared in about 15 minutes and is a perfect topper for pasta, rice, millet, or quinoa.
Provided by Jen Hoy
Categories Side Dish Ingredient
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Gently wipe the mushrooms.
- Trim and discard any tough stems. (Shiitake stems are great for stocks, but are too tough to eat. The very bottom of mushroom clusters like hen of the woods may have a slightly woody layer, so trim it away).
- Slice the mushrooms 1/8 of an inch to 1/4-inch thick.
- Warm the olive oil over medium-high heat in a large skillet. Add the shallots, cook 1 minute, and add the mushrooms.
- Cook, stirring frequently, for 8 to 10 minutes, until the mushrooms have released their juices and begin to brown.
- Stir in the garlic and white wine, increase the heat to high, and cook about 2 more minutes, until the wine has evaporated.
- Toss in the herbs; stir well and season to taste. Stir in the parsley and serve.
Nutrition Facts : Calories 110 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 56 mg, Sugar 3 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SEARED WILD MUSHROOMS
When I was in Paris recently, wild mushrooms - cèpes (porchinis) in particular - seemed to be on every restaurant menu. It was the season. Inspired, I went to the market and bought a small amount of wild mushrooms - some girolles, oyster mushrooms and others (but not cèpes, which were out of my price range). In fact they were all pretty much out of my price range, as they often are here. But I didn't need too many to make enough pan-seared mushrooms for a few unforgettable bruschetta. You can also serve them over a bowl of quinoa or other grains, with strips of egg pancake scattered over the top. The pan-seared mushrooms take only about 10 minutes to cook; make sure the pan is nice and hot when you add them so that they sear right away. Once they have begun to sweat you can turn down the heat a bit and add the other ingredients.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, main course, side dish
Time 12m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a wide, heavy nonstick skillet or a wok over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium, add another tablespoon oil and onion or shallots and cook, stirring, until just tender, 3 to 5 minutes. Add minced garlic, thyme and rosemary or sage. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning. Remove from heat.
- Beat 1 of the eggs in a small bowl and season with salt and pepper. Heat an 8-inch nonstick omelet pan over medium-high heat until hot. Add 1 teaspoon olive oil, swirl pan, then add egg and swirl pan to coat evenly. Shake and tilt the pan and lift the edges of the egg pancake with a rubber spatula to allow egg to run underneath itself. When just about set flip over to briefly cook any runny egg on top, then transfer to a plate. Repeat with remaining egg. Cut egg pancakes into strips.
- For bruschette, lightly toast bread and brush with olive oil. If desired, rub with a cut clove of garlic. Top with mushrooms. Sprinkle on Parmesan and egg strips, garnish with chopped parsley, and serve. For quinoa bowls, spoon quinoa into wide bowls and top with mushrooms. Sprinkle on Parmesan and egg strips. Garnish with chopped parsley, and serve.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 11 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 589 milligrams, Sugar 7 grams, TransFat 0 grams
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