MUSHROOMS - HELP PLEASE! Need a recipe for wild/exotic mushrooms.?!
MUSHROOMS - HELP PLEASE! Need a recipe for wild/exotic mushrooms.?
I buy one or two sorts of wild mushroom, but I have just purchased a box from the grocer with types in I have never seen before. A good recipe would be appreciated. Additional Details
9 hours ago
Lauren: Can I leave out the Garlic? I should mention that I have an allergy to garlic.
Answers: 9 hours ago
Lauren: Can I leave out the Garlic? I should mention that I have an allergy to garlic. Umm i've just looked in my mums cook book...
mushroom rissoto with garlic thyme and parsley
Serves 8
1 x basic risotto recipe (see Cook With Jamie, page 120)
100g butter, plus an extra knob
4 large handfuls of wild fresh mushrooms (use chanterelles, porcini, trompettes, oyster, etc.), cleaned
Sea salt and freshly ground black pepper
1 tablespoon freshly picked thyme leaves
2 cloves of garlic, peeled and finely chopped
700ml hot vegetable or chicken stock
1–2 handfuls of freshly grated Parmesan cheese, plus a block for grating
A handful of fresh flat-leaf parsley, leaves picked and chopped
Juice of 1 lemon
Extra virgin olive oil
First make your basic risotto recipe, then leave your rice to one side while you get on with your mushrooms. Heat a large frying pan, add a knob of butter to it and when it starts to foam scatter your mushrooms in with a little seasoning. Toss around and cook for a minute, then add your thyme and garlic. Give the pan a good shake and cook for a further 2 minutes, or until the mushrooms are tender, and season to taste.
Put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil and then turn the heat down to a simmer. Add the cooked mushrooms and cook until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and slightly looser than you think you want it.
Turn off the heat, beat in the rest of the butter, Parmesan, parsley and lemon juice, then check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve in the middle of the table or divide the risotto between individual serving plates. Drizzle with a little extra virgin olive oil and put a block of Parmesan on the table for grating over.
Matt’s wine suggestion: Italian red – Dolcetto
That is a Jamie Oliver recipe
hope it helps lol i have some ideas.....lol Wild mushroom stroganoff is gorgeous!
3 chopped onions into semi circle rings fried in butter.
Shed loads of musrooms fried and either chicken or quorn if veggie like me! Then leave it all simmering with a lid on for 20mins in 250ml of white or red wine. When the wine is reduced by half add 200ml of sour cream. the juice of half a lemon. salt and loads of crushed pepper.
Serve with rice.
It is the most simple yet delicious dish in the world!!! Yummmy...There is nothing better than just sauteing them in butter, and sprinkle with some garlic salt and fresh ground pepper after they are cooked. You can add a bit of Cooking Sherry of Madeira Wine at the end and fire em' up to burn off the alcohol...Great flavor!....I have also used mushrooms for mushroom tacos...
Saute in butter and add cumin, a little dash of cayenne pepper, and chili powder...But with wild mushrooms, you want to enjoy their own flavor and not spice them up too much. You can make mushroom soup. Saute chopped mushrooms with some onion (finely chopped) a little garlic, and some sherry. After they are soft, add some cream..I think you can google and get a better recipe than this...
Be sure to clean the mushrooms with a fine brush, and wipe them with a soft damp cloth. I like to peel mine, but some people say I'm crazy for doing that..I don't like to eat the outer skin...they are more tender without them...
Enjoy !!!!...
p.s. Don't eat wild mushrooms if you have liver problems! Baaaaad! I never meant to
Give you mushrooms, girl
I never meant to
Bring you to my world.
And now your lieing,
In the corner,
Crrrrryyyyyyyinnnnng! Dont spoil the delicacy of wild mushroms. Slice them up, fry them in a little butter with some finley chopped garlic and parsley and either put them on really crusty toast or add a little white wine and cream and serve over pasta.
ENJOY Try the wild mushroom stroganoff, it is delicious!!! I've had nothing better. Fresh mushrooms add flavor and flair to everyday meals. They are low in calories, have no cholesterol and are virtually fat and sodium free.
Once you bring your mushrooms home, they should be placed inside of a brown paper bag and refrigerated. Do not store your mushrooms in a plastic bag as this will cause them to get soggy. To clean your mushrooms, wipe with a damp paper towel to dust off the dirt. Mushrooms absorb water like a sponge so use as little water in cleaning them as you feel comfortable with.
Try some of the exotic mushroom recipes on this site. Don’t be afraid to substitute on type of mushroom for one you already have on hand. Most of these recipes work equally well with any type of mushroom.
http://www.mushroomrecipes.info/...
how about Exotic Mushroom Pizza
http://www.foodnetwork.com/food/recipes/... try this one..
Grilled Exotic and Wild Mushrooms with a Home-Cured Tasso Cream Sauce Over Angel Hair Pasta
4 cups assorted exotic mushrooms, cleaned and stemmed
1/4 cup plus 1 tablespoon olive oil
Essence, recipe follows
4 ounces small diced tasso, recipe above
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/4 cup chopped green onions
2 cups heavy cream
1 tablespoon butter
1/2 pound fresh angel hair pasta
1/2 cup grated Parmigiano-Regginao
1 tablespoon finely chopped parsley
Preheat the grill. In a large mixing bowl, toss the mushrooms with 1/4 cup of the oil. Season with Creole seasoning. Place the mushrooms in a grill basket. Place on the grill and cook for about 2 to 3 minutes on each side, or until the mushrooms are wilted. Remove and cool completely, set aside. Bring a pot of salted water to a boil. In a large saute pan, over medium heat, add the remaining 1 tablespoon of oil. When the oil is hot add the Tasso and saute for 1 minute. Add the mushrooms and continue to saute for 2 minutes. Add the shallots and garlic and season with Creole seasoning. Stir in the green onions. Add the cream and butter and bring the liquid to a boil. Reduce to a simmer and cook for about 6 minutes or until the sauce coats the back of a spoon. Season with Creole seasoning. Cook the pasta in the boiling water for about 3 to 4 minutes or until cooked al dente. Season the pasta with salt and pepper. Add the pasta and cheese to the sauce. Toss well. Mound the pasta in the center of 4 plates. Garnish with parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup wild mushroom potato gratin
For a more elegant presentation, we cut out rounds from the gratin with a 4-inch cookie cutter.
Active time: 45 min Start to finish: 2 hr
Servings: Makes 8 servings.
1/2 lb fresh wild or exotic mushrooms such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped
2 1/2 tablespoons unsalted butter
3/4 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
3 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
2 oz finely grated Gruyère (1 cup)
Special equipment: a 15- by 10- by 2-inch oval gratin dish or other 3-qt shallow baking dish
Put oven rack in middle position and preheat to 400°F.
Cook chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl. Cook cremini in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms
Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.
Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheese.
Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving. Wow, lucky you, the simplest recipe is best and it's not really a recipe:
They are so delicate and delicious I really envy you:
DO NOT WASH THEM - wipe over with kitchen roll or tea towel.
Place a lump of real butter in a pan with black pepper, remember they will absorb all of the butter, keep an eye on them.Cook to your liking and serve on toast - for breakfast lunch or side dish for an evening meal of steak.ENJOY...xxx
depending on how many you are feeding - if there are quite a few varieties allow about six mushrooms per person, if there are larger ones halve them i dont have any recipes on hand right now, but if you go the the food network channel on line, and use the recipe search box, you can find some really amazing recipes. they give you so many. it will also tell you the difficulty of the recipe and will give you viewer ratings so you can get an idea of how it is. I use this all the time when i want to use a certain ingredient but cant find a good recipe to use it in. hope you like it.