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
WILD MUSHROOM SAUTé
Categories Mushroom Side Sauté Low Carb Vegetarian Low/No Sugar Spring Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
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
Provided by Robin Miller : Food Network
Categories side-dish
Time 17m
Yield 4 servings, with leftovers
Number Of Ingredients 5
Steps:
- Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper.
SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTEED WILD MUSHROOMS
From A Taste of Italy (1996) by The American Cooking Guild: "Wild mushrooms are a specialty of northern Italy; golden brown porcini is the undisputed favorite. Rehydrate dried mushrooms with a 30-minute soak in hot water. Rinse well; trim off the tough parts. Strain soaking liquid through a coffee filter; save for pasta sauces or soups. At a fancy restaurant, an appetizer of sauteed wild mushrooms on bruschetta costs a king's ransom! Try it at home; embellish the top with shaved Parmesan cheese."
Provided by Heather3271
Categories Vegetable
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 110.3, Fat 4.5, SaturatedFat 0.7, Sodium 122.7, Carbohydrate 14, Fiber 1.7, Sugar 2.1, Protein 5.3
SAUTéED WILD MUSHROOMS
Serve these buttery mushrooms as a side with a rib of beef for an extra special Sunday roast, or stir through pasta or a risotto
Provided by Matt Brown
Categories Side dish
Time 18m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
WILD MUSHROOM SAUTE
Like most people, I love mushrooms. I have even been taught by a Polish friend how to identify a few wild ones. When I find some, I make this wonderful saute.
Provided by evelynathens
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the mushrooms thoroughly in cold water.
- Lift the mushrooms from the water and drain well.
- Cut the larger mushrooms into 1 inch pieces.
- Melt the butter in the oil in a large saucepan.
- Add the mushrooms and saute over high heat until the liquid released has evaporated and the mushrooms are browned all over, about 20 minutes.
- Add the shallots, garlic, salt and pepper and saute for 1 minute.
- Sprinkle the herbs on the mushrooms and serve with bread.
Nutrition Facts : Calories 123.8, Fat 10.7, SaturatedFat 4.3, Cholesterol 15.3, Sodium 445.2, Carbohydrate 5.6, Fiber 1.2, Sugar 2.3, Protein 3.9
GNOCCHI WITH WILD-MUSHROOM SAUTE
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems. Thickly slice the mushrooms if they are large and set aside.
- In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and tomato paste and cook, stirring, until about 1/2 the liquid has evaporated. Cover the skillet and cook for 5 minutes more.
- Meanwhile, cook the gnocchi according to directions and drain. Place in a serving bowl or on a platter. Stir the remaining tablespoon of butter into the mushrooms and season to taste with salt. Top the gnocchi with the mushrooms and garnish with chives. Serve immediately with grated Parmesan on the side.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 14 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 509 milligrams, Sugar 3 grams, TransFat 0 grams
WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
WILD MUSHROOM AND BELL PEPPER SAUTé
Categories Mushroom Pepper Brunch Side Sauté Easter Vegetarian Quick & Easy Goat Cheese Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt butter in heavy large skillet over medium heat. Add bell peppers and sauté until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Sauté until mushrooms are golden brown, about 5 minutes. Mix in tarragon; cook 1 minute. Sprinkle with goat cheese and serve.
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- Heat 2 large skillets over high heat. Add 2 tablespoons of olive oil to each skillet and heat until shimmering. Add half of the oyster, shiitake, chanterelle and enoki mushrooms to each skillet. Season with salt and pepper and cook without stirring until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 3 minutes. Reduce the heat to moderate and cook until all of the mushrooms are tender, about 3 minutes longer. Transfer to a platter.
- Add the remaining 2 tablespoons of olive oil to 1 of the skillets and heat until shimmering. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute. Add the sherry and bring to a simmer; pour over the mushrooms, season with salt and pepper and toss. Serve the mushrooms warm or at room temperature.
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