Baby Shiitake Mushrooms With Parmesan And Garlic Recipes

Steps:

• Remove the stems from the mushrooms and discard. Slice the caps into 1/8 inch slices. Shiitakes are generally very clean and may need only a slight brushing off.
• Heat a heavy pan till very hot, cast iron if possible and add 1/4 inch of the olive oil. Add the mushrooms and cook for 15 seconds. Salt and pepper to taste while they are cooking. Add the garlic and shallots but keep stirring the mushroom so that the garlic and shallots do not color or burn.
• After 1 minute add the stock and then the cold butter. Swirl the pan to allow the liquid to absorb the butter. This will thicken the sauce.
• Pour vinegar in a mixing bowl, add salt and pepper. Whisk in olive oil and adjust to taste. Toss babymixedlettuces in vinaigrette, arrange on plate. Place on top of mixed lettuces a portion of shiitakes. Arrange the diced tomatoes around the shiitake mushrooms.

Steps:

• Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
• Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.

Steps:

• Heat the oil in a large skillet. Add the mushrooms and saute over medium heat until they begin to wilt. Add the garlic, stir for a few seconds, then stir in the fennel. Cook until the fennel begins to soften, about five minutes. Cover the pan and cook over low heat until the vegetables are tender, about another 10 minutes.
• Bring four quarts of water to a boil. Cook the fettuccine for three minutes, then drain.
• Uncover the skillet and stir in the cream, sun-dried tomato and fennel tops. Cook over high heat for a minute or two, then season to taste with salt and pepper. Add the cooked pasta to the skillet, toss to combine the ingredients, then divide between two plates and serve with Parmesan cheese on the side.

Steps:

• Preheat oven to broil.
• Line a baking pan with aluminum foil.
• Grease foil lined pan with 1 teaspoons of vegetable oil.
• Peel and finely chop 1 garlic clove.
• In a small bowl combine softened butter and garlic with a fork.
• Wash mushrooms and remove stems.
• Brush entire outside of mushroom cap with garlic butter.
• Place each cap top side down in greased, aluminum foiled pan.
• Finely grate 4 tablespoons of fresh Parmesan cheese into a small bowl.
• Sprinkle each mushroom cap with approximately 1/2 tablespoon of grated Parmesan.
• Finely slice green onion tops and sprinkle lightly on top of cheese.
• Place in oven and broil until cheese has melted completely.
• Enjoy!