Roasted Wild Mushrooms Recipes

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ROASTED WILD MUSHROOMS AND POTATOES



Roasted Wild Mushrooms and Potatoes image

You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

2 pounds new potatoes (such as Yukon Gold), halved
2 tablespoons olive oil, or more if needed
salt to taste
1 teaspoon olive oil
2 ounces pancetta, chopped
¼ pound king trumpet mushrooms, cut into chunks
¼ pound chanterelle mushrooms, cut into chunks
¼ pound nameko mushrooms, trimmed
¼ pound clamshell (shimeji) mushrooms, trimmed
3 tablespoons sherry vinegar
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
  • Roast in the preheated oven for 30 minutes.
  • While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
  • Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
  • Turn oven heat up to 425 degrees F (220 degrees C).
  • Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
  • Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

Nutrition Facts : Calories 335 calories, Carbohydrate 44.9 g, Cholesterol 5 mg, Fat 13.7 g, Fiber 6.2 g, Protein 9.7 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 3.5 g

ROASTED QUAIL WITH WILD MUSHROOMS



Roasted Quail with Wild Mushrooms image

Provided by Anne Stiles Quatrano

Categories     Food Processor     Mushroom     Poultry     Sauté     Dinner     Quail     Fall     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

1 pound of wild mushrooms, such as chanterelle, hen-of-the-woods, black trumpet, or a mixture
1 teaspoon plus 1 tablespoon olive oil
1 cup white port
10 ounces boneless, skinless chicken breasts, cubed
6 quail livers
2 large egg whites
1/4 cup heavy cream
6 (14-ounce) whole semi-boneless quail
Kosher salt

Steps:

  • To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them. Repeat 2 times. Using a paring knife, trim the ends and scrape the stems, removing the outer layer. Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator-this could take up to a couple of hours and can be done the day before.
  • In a large sauté pan over high heat, heat the 1 teaspoon oil. Add the mushrooms and cook until browned. Reduce the heat to medium and add the port, scraping up any brown bits on the bottom. Reduce until the liquid is a syrupy consistency, about 10 minutes.
  • In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream. Mix until thoroughly combined. Pass the poultry puree through a fine-mesh strainer into a bowl. Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.
  • Preheat the oven to 325°F. Season the quail inside and out with salt.
  • Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped. Pipe puree into each quail body and tie the legs together with butcher's twine.
  • Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over medium heat. Add the remaining 1 tablespoon oil and brown the quail on all sides. You may need to work in batches. Transfer the pan to the oven (use two pans or transfer to a large roasting pan if necessary) and roast the quail for 30 minutes, or until a meat thermometer inserted in the center of the quail registers 155°F. Let rest in the pan for 5 minutes before serving.

WHOLE ROASTED FISH WITH WILD MUSHROOMS



Whole Roasted Fish With Wild Mushrooms image

A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course. Even better is that it's both a breeze to cook (season it up, throw it in the oven and wait), and to serve (big fish have big bones, which makes it easy to scoop the flesh off the skeleton). Do not forget to call your fishmonger ahead to order a large fish. This recipe, with lemons, herbs and crisp wild mushrooms, will work with any 4- to 6-pounder, from delicate black sea bass to salmon-colored arctic char. The variety of fish here is less important than the size. Generally speaking, you'll need about a pound of fish per person, though three-quarters of a pound will do if you're serving it in the context of a multi-course meal. Also, if you can't find one very large fish, you can use two smaller ones, 1 1/2 to 2 1/2 pounds each. In that case, feel free to squeeze them into one roasting pan.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 1m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (4- to 6-pound) whole fish, such as black sea bass, blackfish or arctic char, cleaned
3 tablespoons extra-virgin olive oil, more as needed
1/4 teaspoon coarse kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
Thinly sliced lemon, as needed, plus lemon wedges for serving
1 small bunch fresh herbs, such as sage, thyme or rosemary
1 pound wild mushrooms, including maitake and oyster, cut into 1-inch pieces
Best quality extra-virgin olive oil, for serving
Flaky sea salt, for serving

Steps:

  • Heat oven to 400 degrees. Coat fish with oil and season it generously inside and out with salt and pepper. Stuff cavity with lemon slices and herbs. Transfer to a baking sheet or large roasting pan and bake until the flesh is opaque and separates easily from the backbone, 35 to 45 minutes for a 4-pound fish, 45 to 60 minutes for a 6-pound fish.
  • While fish cooks, toss mushrooms with 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushrooms out in one layer on 1 or 2 baking sheets, taking care not to crowd them. When fish is done, remove from oven and turn on broiler. Broil mushrooms until they are crisp and golden, 5 to 10 minutes.
  • Let fish rest in roasting pan for 5 minutes. Using back of a fork, scrape away fish skin and divide top fillet among plates. Lift away backbone and discard; scoop bottom fillet away from its skin (which should stick to the pan) and divide among plates. Drizzle fillets with good olive oil, season with flaky sea salt and serve with lemon wedges and crispy mushrooms on the side.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 3 grams, Protein 78 grams, SaturatedFat 3 grams, Sodium 423 milligrams, Sugar 1 gram

OVEN ROASTED WILD MUSHROOMS WITH GARLIC AND THYME



Oven Roasted Wild Mushrooms with Garlic and Thyme image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1/4 pound oyster mushrooms, cleaned
1/4 pound hen of the woods, cleaned
1/4 pound shiitake mushrooms, cleaned and halved
1/4 pound cremini mushrooms, cleaned and halved
4 cloves garlic, thinly sliced
1/4 cup olive oil
Salt and freshly ground pepper
6 sprigs fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh thyme leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.

OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL



Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil image

Provided by Bobby Flay

Categories     appetizer

Yield 8 servings

Number Of Ingredients 12

8 cups mushrooms (combination of portobello or crimini, shiitake and oyster mushrooms), stems removed and sliced
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup thinly sliced shallots
1/2 cup chile oil, recipe follows
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves
1 cup pure olive oil
2 ounces dried New Mexico peppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder

Steps:

  • Preheat oven to 425 degrees F.
  • In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper.
  • Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
  • Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.

ROASTED WILD MUSHROOMS



Roasted Wild Mushrooms image

Serve these smoky mushrooms as an accompaniment to chicken or pork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 1/2 pounds wild mushrooms, trimmed and brushed clean
4 tablespoons olive oil
2 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
1 to 2 tablespoons fresh thyme leaves

Steps:

  • Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, toss mushrooms with oil and butter. Season with salt and pepper, and sprinkle with thyme. Roast until golden and cooked through, about 40 minutes. Remove from oven; serve hot.

HERB-ROASTED MUSHROOMS



Herb-Roasted Mushrooms image

My husband grows herbs, and we use whatever's in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. - Jennifer Larison, Tucson, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 pound medium fresh mushrooms
1/2 pound baby portobello mushrooms
5 ounces fresh shiitake mushrooms, stems removed
2 tablespoons olive oil
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar

Steps:

  • Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.

Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED WILD MUSHROOMS IN RED-WINE REDUCTION



Roasted Wild Mushrooms in Red-Wine Reduction image

Categories     Garlic     Mushroom     Onion     Side     Roast     Vegetarian     Marsala     Red Wine     Fall     Thyme     Gourmet

Yield Makes 8 to 10 servings (as a main course)

Number Of Ingredients 9

3 lb fresh porcini (also known as cèpes) or 3 lb other exotic mushrooms and 2 oz large dried porcini slices
2 medium onions, cut into 1/2-inch-thick wedges
6 garlic cloves, minced
3 tablespoons chopped fresh thyme
1/4 cup dry Marsala wine
4 tablespoons extra-virgin olive oil
1 teaspoon salt
1 1/2 lbs. assorted pearl onions, blanched and peeled
2 cups red-wine reduction

Steps:

  • If using dried porcini, soak in boiling-hot water to cover until soft, about 45 minutes. Lift out porcini, squeezing out excess liquid, and discard soaking liquid. Rinse in a sieve to remove any grit and pat dry. Halve larger slices.
  • Preheat oven to 375°F.
  • If using fresh porcini, halve or quarter larger ones, keeping smaller ones whole, and transfer all to a baking pan. Toss all mushrooms with onion wedges, garlic, thyme, wine, 3 tablespoons oil, salt, and pepper to taste. Toss pearl onions with remaining tablespoon oil and salt and pepper to taste in a shallow baking pan.
  • Roast mushroom mixture, covered with foil, in upper third of oven and pearl onions, uncovered, in lower third, stirring occasionally and switching position of pans halfway through roasting, until pearl onions are tender and golden brown, about 45 minutes total. Remove pearl onions from oven.
  • Uncover mushroom mixture and stir in 1/2 cup red-wine reduction. Continue roasting mixture in middle of oven, uncovered, stirring occasionally, until vegetables are tender and liquid is reduced by half, about 30 minutes. Stir in pearl onions and roast until hot, about 10 minutes more. Heat remaining red-wine reduction.
  • Season mushrooms and onions with salt and pepper. Drizzle with some red-wine reduction and serve the rest on the side.

OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILI OIL



Oven-Roasted Wild Mushrooms With Goat Cheese And Chili Oil image

Provided by Amanda Hesser

Categories     roasts, appetizer, side dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

8 cups thinly sliced mushroom caps (like portobello, shiitake or oyster mushrooms), about 2 pounds
olive oil
3 garlic cloves, minced
1/4 cup finely sliced shallots
Salt and pepper
1/2 teaspoon dried chile de arbole (sold in Hispanic markets)
1 teaspoon ancho chili powder (sold in Hispanic markets)
8 ounces goat cheese, cut into 8 slices
2 dried New Mexico chili peppers (sold in Hispanic markets), stemmed and seeded
3 tablespoons fresh thyme leaves

Steps:

  • Preheat oven to 425 degrees. In a large bowl, combine mushrooms, 3 tablespoons olive oil, garlic and shallots, and salt and pepper to taste. Mix until the ingredients are lightly coated with oil.
  • Arrange evenly in one layer in a large, heavy roasting pan and roast until tender, about 15 minutes. Remove from pan, and let cool.
  • Prepare chili oil: in a blender, combine 1 cup olive oil, the New Mexico chilies, the chile de arbole and ancho powder. Puree. Strain through a fine strainer, and reserve. (Recipe to this point can be made a day ahead.)
  • To serve, preheat the oven to 425 degrees. Place the mushrooms in a large baking dish, drizzle with 1/2 cup chili oil and top with cheese slices. Bake until hot, 5 to 8 minutes. Remove from oven, garnish with thyme, and drizzle with a little more chili oil (any remainder will keep for three days). Serve hot.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 281 milligrams, Sugar 2 grams

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2019-01-07 Arrange the mushrooms in a single layer on the sheet pan. In a small bowl, whisk together the butter, garlic, Italian seasoning, olive oil, salt and pepper. Drizzle the butter mixture over the mushrooms. Toss to coat evenly. Place the pan in the oven and cook for 15-20 minutes or until mushrooms are tender, stirring once halfway through the ...
From dinneratthezoo.com


PAN ROASTED ITALIAN MUSHROOMS RECIPE — SALT & WIND TRAVEL
Instructions. Head The Pan: Warm the olive oil in a medium cast iron pan (or other heavy-bottomed pan) over medium-hight heat. Sautée The Mushrooms: When the oil shimmers, add the mushrooms and garlic, stir to coat in the oil, season with salt and pepper and cook undisturbed at least 5 minutes. Meanwhile, toast the breadcrumbs in a second ...
From saltandwind.com


ROASTED WILD MUSHROOM SOUP | MINOR'S® PRODUCTS
Bring to a simmer and cook for 2 minutes. Remove thyme sprigs. Working in batches - transfer mixture to a blender about ½ to ¾ of the way and blend gradually increasing speed until mixture is smooth. Season with salt and black cracked pepper. Once all the mixture is pureed, add parsley, season as needed and serve.
From minorsfoodservice.com


OVEN ROASTED WILD MUSHROOMS & ONIONS WITH GARLIC
2013-03-31 Instructions. Pre-heat Oven to 400F. In Saute Pan over medium heat, warm 2 Tablespoons Oil. To Pan, add Sliced Garlic, dusting with Paprika, cooking for 3-4 minutes, or until fragrant & golden in color, Rinse / Clean each Mushroom. In shallow Roasting Pan toss Mushrooms, Sliced Onion, Sauteed Garlic, Cumin, & Ginger, with Oil.
From livefirerepublic.com


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