Mushrooms A La Galera Recipes

Steps:

• Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
• Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
• Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
• Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
• Pour the liquid over the mushrooms, and leave the mushrooms to cool.
• Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
• Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.

Steps:

• In a saucepan, combine water, wine, olive oil, lemon juice and bouquet garni. Simmer for 10 minutes. Slice mushrooms and leave small ones whole. Add mushrooms to court bouillon and simmer 8 to 10 minutes. Strain out mushrooms and reduce cooking liquid by two-thirds or until thickened. Allow mushrooms to marinate overnight in sauce.

Steps:

• Wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices.
• Set aside.
• In a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned.
• Lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan.
• Pour the bacon fat into a large wide skillet and heat over medium-high heat until rippling.
• Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
• Add the mushrooms, chiles, and cilantro and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated.
• Remove from the heat.
• Preheat the broiler.
• Transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top.
• Run under the broiler for a few minutes, until the cheese is melted and bubbling.
• Serve at once.

Steps:

• Wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices; set aside.
• In a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned.
• Lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan.
• Heat over medium-high heat until the fat is rippling.
• Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
• Preheat the Broiler.
• Add the mushrooms, chiles, and epazote and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated.
• Remove from the heat.
• Transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top. Run under the broiler for a few minutes, until the cheese is melted and bubbling. Serve at once.

Steps:

• Trim mushroom stems. If gritty, rinse briefly in a colander with warm tap water and blot dry. (Or wipe them with a damp paper towel.) Halve or quarter mushrooms larger than button size.
• Melt butter in a large skillet over medium high heat. When it sizzles, add mushrooms and stir to coat. Season well with salt and pepper. Turn up heat and cook, continually shaking pan and stirring with a wooden spoon. The high heat should evaporate any liquid from the mushrooms. Cook until just done, 3 to 4 minutes.
• Add the lemon zest, lemon juice and tarragon, then the crème fraîche, stirring continuously over high heat until the sauce is reduced and somewhat thickened, 2 minutes or less. Turn off the heat, stir in the parsley and transfer mushrooms to a warm serving bowl. Sprinkle with chives and serve immediately.