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.
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
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
SAUTEED WILD MUSHROOMS OVER CREAMY CHEESY POLENTA
Provided by Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Mushrooms:
- Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.
- Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.
- Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.
- Polenta:
- Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.
- Shrimp:
- Combine all of the marinade ingredients in a large bowl.
- Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions.
SAUTEED WILD MUSHROOMS WITH SPINACH
Provided by Robin Miller : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.
Nutrition Facts : Calories 86 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 319 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams
CREAM OF CAULIFLOWER SOUP WITH SAUTéED WILD MUSHROOMS
Gordon Ramsay's rich, warming soup is finished off with the luxurious touch of wild mushrooms
Provided by Gordon Ramsay
Categories Dinner, Soup
Time 1h30m
Number Of Ingredients 10
Steps:
- Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
- Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
- Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
- To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
- Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy's elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.
Nutrition Facts : Calories 276 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
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
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 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
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