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.
WINTER DISH OF CHICK PEAS AND WILD MUSHROOMS
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drain soaked mushrooms and rinse under water, chop. Strain soaking liquid to remove any grit and reserve for later.
- Bring salted water to a boil for the pasta. Add the pasta to boiling water and cook for 10 minutes or until al dente.
- Meanwhile, heat the olive oil in a saucepan. When hot, add garlic and saute a few seconds until aromatic, add chopped porcini mushrooms, reserved soaking liquid and tomatoes and simmer over low heat for 5 to 10 minutes.
- Add cannellini beans, simmer for 5 to 10 minutes until heated through and have absorbed some of the flavor of the other ingredients. Season to taste with salt and pepper; if sauce is too thick, add some water to thin; if too thin, simmer down until properly thickened. Drain pasta, transfer to serving bowl and spoon sauce over pasta.
PEAS WITH MUSHROOMS
This recipe is a savory side dish with a fresh taste, even though it calls for convenient frozen peas.-Mary Dennis, Bryan, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.
Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
PEAS WITH MUSHROOMS
Very easy. Great with steak or fish.
Provided by MOLSON7
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Cook peas according to package directions. Set aside.
- Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g
PEA FLAN WITH WILD MUSHROOMS
The silky texture of this custard is an elegant vehicle for the subtle flavor of peas.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 13
Steps:
- Make the flan: Preheat oven to 325 degrees. Generously butter six 6-ounce ramekins, and place in a roasting pan. Combine cream and milk in a bowl.
- Bring a medium pot of water to a boil. Add 1 tablespoon salt and the peas. Reduce heat, and vigorously simmer until peas are very tender, about 5 minutes. Drain, and immediately transfer to a food processor. Add butter, 1 tablespoon cream mixture, and 3/4 teaspoon salt. Puree until very smooth, 2 to 3 minutes.
- Pour puree through a coarse sieve. Measure out 1/2 cup strained puree into a bowl, and whisk in eggs, then remaining cream mixture. Strain through a fine sieve (this will result in the finest-textured flan). Divide among ramekins.
- Bring a kettle of water to a boil. Place pan in oven, and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are almost completely set (the centers should still wobble, but not be liquid), 25 to 30 minutes.
- Using tongs, transfer ramekins to a wire rack and let cool 30 minutes. Serve warm, at room temperature, or cool (flans can be refrigerated in ramekins up to 1 hour); dip bottoms in hot water to loosen before unmolding.
- Make the mushrooms: When ready to serve flans, melt butter in a large skillet over high heat until foamy. Add mushrooms and lemon zest; season with salt and pepper. Saute until mushrooms are golden brown and tender, stirring once or twice, 3 to 4 minutes. Stir in scallions, and saute 1 minute more. Add cream, and cook 1 minute. Stir in parsley and lemon juice. Season with salt and pepper.
- Serve flans with sauteed mushrooms and lemon wedges. Garnish with lemon-zest strips.
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