Wild Mushroom Mezzaluna With Garlic Butter Sauce Recipes

WILD MUSHROOM MEZZALUNA WITH GARLIC BUTTER SAUCE

Steps:

• Make pasta dough according to the instructions from steps 1-3.
• For filling: Pour oil into a skillet and place over medium-high heat. Add garlic and shallots and sauté for 2 to 3 minutes. Add mushrooms and thyme and continue to sauté for an additional 3 minutes. Season with salt and pepper. Pour mixture into a mixing bowl and stir in the remaining ingredients. Cover and refrigerate filling for 30 minutes.
• Using a 3-3.5" circle cutter, cut out pasta dough rounds. Fill the center of each dough circle with 1 ½ teaspoons of the mushroom mixture and lightly brush the perimeter of the circle with the beaten egg. Fold each mezzaluna in half. Set aside.
• For sauce: Place butter into a large skillet and place over medium heat. Add garlic and and sauté for 3 to 4 minutes and season with salt and pepper. Arugula and sauté until just wilted, about 1 minute. Adjust seasonings.
• Bring a pot of water to a boil and add a small handful of salt. Add 10 to 20 mezzaluna to the pot and boil for 3 to 4 minutes or until they begin to float.
• Transfer mezzaluna from the boiling water, with a slotted spoon, into the skillet with the garlic butter sauce, and sauté for about 2 minutes.
• Transfer mezzaluna to a serving platter and top with a sprinkle of crushed almonds and microgreens, if using. Serve.

WILD MUSHROOM SAUCE

Steps:

• Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
• Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.

WILD MUSHROOM SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.

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.