Sauté Of Winter Greens And Shiitake Mushrooms Recipes

Steps:

• Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve.

Steps:

• Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
• Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.

Steps:

• Heat 2 tablespoons oil in extra-large skillet over high heat. Add mushrooms; sprinkle with coarse salt and pepper. Sauté until brown, about 10 minutes. Transfer to bowl.
• Pour 1/4 cup broth into same skillet. Add 1/3 of greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Transfer to large strainer set over bowl. Repeat 2 more times with remaining broth and greens. DO AHEAD: Can be made 2 hours ahead. Let mushrooms and greens stand at room temperature. Reserve skillet.
• Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions. Sauté until beginning to color, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add greens and mushrooms. Toss to heat through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

Steps:

• Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8-10 minutes.
• Add 2 tablespoons water to skillet and cook, tossing mushrooms occasionally, until water is evaporated and mushrooms are tender, about 2 minutes longer. Transfer mushrooms to a medium bowl and toss with teriyaki sauce.
• DO AHEAD: Mushrooms can be made 5 days ahead; cover and chill.

Steps:

• Melt tub margarine in a nonstick skillet over medium high heat. Add mushrooms and sauté for about 5 minutes. Remove and reserve, covered.
• Add shallots and garlic to the pan and sauté until they soften, about 2 minutes.
• Add green beans and toss to coat. Add lemon juice and wine, cover, and simmer on low until most of the liquid evaporates, about 10 minutes. Be careful not to overcook them, the beans should be crisp-tender.
• Add mushrooms back in and warm for about 1 minute. Season to taste with salt and pepper, and serve.

Steps:

• Preheat oven to 450°.
• Combine boiling water and 1/3 cup cornmeal; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water; let stand 5 minutes.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine cornmeal mixture, flour, 1/2 teaspoon salt, and thyme in a food processor; pulse 4 times or until blended.
• With processor on, slowly add yeast mixture, honey, and oil through food chute; process until dough forms a ball. Process 1 additional minute.
• Turn dough out onto a floured surface; knead lightly 4 or 5 times (dough will feel tacky).
• Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
• While dough is rising, remove stems from greens. Wash and coarsely chop. Bring 4 cups water to a boil in a Dutch oven.
• Add greens, and cook 1 minute, stirring constantly. Remove greens from water with a slotted spoon.
• Plunge into ice water, and drain. Squeeze out any remaining liquid.
• Heat pan coated with cooking spray over medium-high heat. Add mushrooms and garlic; sauté 5 minutes or until just tender.
• Add greens, 1/2 teaspoon salt, vinegar, black pepper, and red pepper; cook 1 minute.
• Preheat oven to 450°.
• Punch dough down. Cover and let rest 5 minutes. Divide dough into 4 equal portions.
• Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball.
• Roll out into a 7-inch circle. Place on a baking sheet lightly dusted with 2 teaspoons cornmeal.
• Place 1/2 cup greens mixture on half of each circle leaving a 1-inch border; sprinkle each circle with 1/4 cup cheese. Fold dough over filling until edges almost meet.
• Bring bottom edge over top edge, and crimp the edges with fingers to form a rim. Place calzones on a baking sheet coated with cooking spray.
• Combine 1 1/2 teaspoons water and egg white, stirring with a whisk. Brush the calzone tops with egg mixture.
• Bake the calzones at 450º for 12 minutes or until golden brown.

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:

• In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
• Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.