Grilled Porcini Chicken Recipes

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GRILLED PORCINI MUSHROOMS WITH MINT AND GARLIC



Grilled Porcini Mushrooms with Mint and Garlic image

These grilled mushrooms that are brushed with a mint and garlic oil are an easy vegan dish that has an Italian flair.

Provided by Pamela Sheldon Johns

Categories     Sides

Time 25m

Number Of Ingredients 7

1 teaspoon minced flat-leaf parsley leaves
1 teaspoon minced thyme leaves
1 teaspoon minced rosemary leaves
1 teaspoon minced mint leaves
2 cloves garlic (minced)
1/3 cup extra-virgin olive oil (plus more for brushing)
1 pound porcini mushrooms ((about 6 medium))

Steps:

  • Light a medium fire in a charcoal grill.
  • In a small bowl, stir together the herbs, garlic, and 1/3 cup olive oil.
  • Clean the mushrooms with a damp cloth. If desired, cut the mushrooms into 1/2-inch-thick slices and lightly brush them with oil. Grill until lightly browned, about 3 minutes per side. Transfer to a serving platter and brush with the herb-oil mixture. Serve at once.

Nutrition Facts : ServingSize 1 serving, Calories 498 kcal, Carbohydrate 86 g, Protein 11 g, Fat 19 g, SaturatedFat 3 g, Sodium 15 mg, Fiber 13 g, Sugar 3 g, UnsaturatedFat 16 g

FARFALLE WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD



Farfalle with Chicken, Porcini Mushroom and Swiss Chard image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup low-sodium chicken broth
1 ounce dried porcini mushrooms
Kosher salt
1 pound farfalle pasta
3 tablespoons extra-virgin olive oil
1 large or 2 small shallots, sliced
1 teaspoon freshly ground black pepper
One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces
1 cup mascarpone cheese, at room temperature (8 ounces)
2 store-bought rotisserie chicken breasts, diced into 1/2-inch pieces to yield 2 cups of meat

Steps:

  • Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
  • Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
  • Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
  • Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.

GRILLED PORCINI, ITALIAN STYLE



Grilled Porcini, Italian Style image

Provided by Craig Claiborne

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

8 to 12 fresh porcini or other flat-capped mushrooms such as shiitake, Lundy's yellow, cepes or Black Forest, about 1 pound
4 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Preheat charcoal or gas-fired grill to high.
  • Remove stems from mushrooms. Stems may be chopped and used for another purpose. Wipe caps with damp cloth.
  • Blend olive oil, oregano, garlic, salt and pepper in small bowl. Blend. Brush mushroom caps with mixture.
  • Place mushrooms, stem side up, on grill and cook 2 minutes. Turn and brush with remaining oil mixture. Cook 2 minutes longer.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram

GRILLED PORCINI WITH POACHED EGG & PARMIGIANO



Grilled Porcini with Poached Egg & Parmigiano image

I am a huge fan of eggs-and I especially LOOOOOVE them when they're served at a meal other than breakfast (though I love them for breakfast too!). There's something elegant about putting an egg on a salad-and this particular salad combines the earthy meatiness of porcini mushrooms and the runny yolk of an egg, a combo that I think makes this a super-sexy appetizer or a lovely lunch.

Yield serves: 4

Number Of Ingredients 12

1 pound porcini mushrooms, trimmed, cleaned, and cut in half lengthwise
Extra virgin olive oil
Kosher salt
Crushed red pepper, to taste
4 slices rustic Italian bread, cut in half on the bias
1 clove garlic
Big fat finishing oil
3 tablespoons white vinegar
4 large eggs
2 cups baby arugula
Juice and zest of 1 lemon
1/4 cup freshly grated Parmigiano

Steps:

  • Preheat the grill.
  • In a large bowl, toss the mushrooms with olive oil until lightly coated, then give them a sprinkle of salt and red pepper. Put the mushrooms flat side down on the grill and cook until they start to soften, 4 to 5 minutes. Rotate the mushrooms 90 degrees and grill for another 3 to 4 minutes, then turn them over and grill for 2 to 3 minutes more. The mushrooms should be beautifully marked, soft, and pliable. Remove from the grill and reserve in a warm spot.
  • Grill each slice of bread until lightly charred on both sides, 3 to 4 minutes total. Rub each slice with the garlic clove and drizzle with the big fat finishing oil.
  • While grilling the mushrooms and bread, fill a medium saucepan two-thirds of the way with water; add the vinegar and bring to a boil. Reduce the heat until no bubbles break the surface of the water; the idea is to create an egg Jacuzzi, a very gentle cooking method.
  • Gently crack the eggs into the poaching liquid and cook for 4 minutes. When they're done, the whites will be cooked through and the yolks will be warm and runny. While the eggs are cooking, toss the arugula in a large bowl with the lemon juice, a drizzle of big fat finishing oil, and a pinch of salt. TASTE IT and reseason if needed; the salad should be very flavorful but not soggy. Arrange the dressed arugula on serving plates and top with the porcini.
  • Remove the eggs from the poaching liquid with a slotted spoon and make a pit stop on a paper or tea towel to remove any excess water (you don't want to sog up your salad).
  • Lay a poached egg on top of the porcini and arugula, give each a sprinkey-dink of Parm, a pinch of red pepper, a bit of lemon zest, and a drizzle of big fat finishing oil. Serve with the grilled bread.
  • Poaching is a way to cook eggs in water outside of the shell. The key here is acidulated water-a very big term for water that has acid added to it. Usually I use white vinegar, but lemon juice will work too. You just don't want to use something colored like balsamic vinegar or it will tint your eggs (however, in a pinch, this will work too). You want to add enough acid so that as soon as the whites hit the water, they begin to coagulate into a nice tight package-but you don't want them to smell (or taste!) like you're dying Easter eggs.
  • Poaching is a very GENTLE cooking method, unlike boiling, which is a very VIOLENT cooking method. If you try to poach eggs in boiling water, you will end up with egg drop soup. As an insurance policy, and to make sure the water is the proper temperature, take a pot of water and bring it to a boil (BTB). Turn the heat down until all the bubbles go away. Then, to drop your eggs into the poaching liquid, get very close to the surface of the water-this way you won't break your yolks!
  • Hey, did you know you can even poach eggs ahead of time? It's easy: Follow the directions above and once the eggs are cooked, hold them in a bowl of cool water until ready to serve. Then simply rewarm them in a pot of barely simmering water.

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