Sauteed Wild Mushrooms With Garlic And Parsley Wilde Pilze Recipes

SAUTéED MUSHROOMS WITH GARLIC & PARSLEY

Steps:

• Heat the oil in a 12-inch skillet over high heat until it's hot and shimmering. Add the mushrooms, season with 3/4 tsp. kosher salt, stir to coat in the oil, then let the mushrooms cook undisturbed until the liquid released by the mushrooms evaporates and they're deep golden brown, 5 to 7 min. Stir and continue sautéing, stirring occasionally, until most sides are nicely browned, 3 to 5 min. more.
• Reduce the heat to medium, add the garlic, and cook just to soften it, 15 to 30 seconds. Add the vinegar and stir, scraping the bottom of the pan, until the vinegar evaporates, about 15 seconds. Remove the pan from the heat and toss in the parsley. Season to taste with more salt, if you like. Transfer to a dish and serve with toothpicks for spearing the mushrooms or a serving spoon for putting on individual plates.

SAUTéED WILD MUSHROOMS

Steps:

• Clean the mushrooms of excess dirt using a small brush. If you need to wash them under cold water, do it quickly as mushrooms act like sponges and will soak up the water.
• Melt the butter until foaming. Add the garlic and cook for 30 seconds. Add the mushrooms and fry for 1-2 mins - try to keep the shape as this all adds to the presentation. Season and finish with a squeeze of lemon juice and the parsley.

SAUTEED MUSHROOMS IN GARLIC

Steps:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

WILD MUSHROOM SAUTé

Steps:

• Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss to coat.
• Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Add mushroom mixture and saut é until mushrooms are brown and just tender, about 10 minutes. Remove skillet from heat. Mix in parsley mixture and lemon juice. Season to taste with salt and pepper. Transfer mixture to bowl. Garnish with additional fresh parsley and serve.

SAUTEED WILD MUSHROOMS WITH GARLIC AND PARSLEY (WILDE PILZE)

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11-inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.
• Add the butter, mushrooms, salt and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often.
• Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

WILD MUSHROOM AND PARSLEY SAUTE

Steps:

• Heat butter in a large skillet. When foaming subsides, add the garlic, mushrooms and saute for a minute or until mushrooms are coated with butter. Add a tablespoonful or so of white wine vinegar + 1 tablespoon of water. Cover and simmer for 4 minutes or until mushrooms are tender.
• Uncover the skillet and evaporate the liquid. Stir in the parsley, cover and simmer until the parsley has wilted; season well to taste with salt and pepper. Serve with either one of veal recipes.

SAUTEED WILD MUSHROOMS

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

CEPES PROVENCALE (SAUTEED WILD MUSHROOMS WITH GARLIC)

Steps:

• Remove and reserve mushrooms stems. Place caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle. Chop stems.
• Heat oil in heavy skillet and add sliced mushroom caps when it is hot and starting to smoke. Sprinkle with salt and pepper. Cook over high heat, stirring and shaking skillet, about 2 minutes or until mushrooms are slightly crisp.
• Pour off most of oil and add chopped mushroom stems, bread crumbs and garlic. Cook, stirring, about 1 minute or until crumbs are slightly browned. Sprinkle with chopped parsley and serve.

SAUTEED WILD MUSHROOMS

Steps:

• Heat oil in a large, heavy skillet over high heat.
• Saute mushrooms 4 minutes or until liquid from the mushrooms has evaporated.
• Stir in garlic, herbs, and vinegar; cook 30 seconds more.
• Remove to a heated serving dish.
• Add salt and pepper.
• Serve on grilled bread (bruschetta).

SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC

Steps:

• Trim the mushrooms, wash them in cold water and drain well.
• If the mushrooms are large, slice them or cut them in halves or quarters.
• Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
• Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.