Mushroom Soup With Hazelnut Gremolata Recipes
ROASTED TROUT WITH HAZELNUT GREMOLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the top third of the oven and preheat to 450 degrees F.
- For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
- In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
- Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
- Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
- Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.
MUSHROOM SOUP WITH HAZELNUT GREMOLATA
Provided by Tori Ritchie
Categories Soup/Stew Mushroom Vegetable Sauté Vegetarian High Fiber Lunch Carrot Fall Hazelnut Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Place porcini in 1 cup hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.
- Melt 2 tablespoons butter in large pot over medium-high heat. Add onion and carrot and sauté until soft, about 5 minutes. Add 1 pound crimini mushrooms;sprinkle with salt. Sauté until mushrooms are soft and browned, about 5 minutes. Add porcini and sauté 3 minutes. Add 3 cups broth and reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavors blend, about 20 minutes. Cool slightly. Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed. Return soup to pot.
- Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl. Set gremolata aside.
- Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat. Add 12 ounces assorted mushrooms and sauté until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among bowls. Top with sautéed mushrooms and gremolata.
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
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MUSHROOM SOUP WITH HAZELNUT GREMOLATA RECIPE | BON …
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- Place porcini in 1 cup hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.
- Melt 2 tablespoons butter in large pot over medium-high heat. Add onion and carrot and sauté until soft, about 5 minutes. Add 1 pound crimini mushrooms; sprinkle with salt. Sauté until mushrooms are soft and browned, about 5 minutes. Add porcini and sauté 3 minutes. Add 3 cups broth and reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavors blend, about 20 minutes. Cool slightly. Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed. Return soup to pot.
- Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat. Add 12 ounces assorted mushrooms and sauté until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among bowls. Top with sautéed mushrooms and gremolata.
MUSHROOM SOUP WITH HAZELNUT GREMOLATA - THE CAKE …
From thecakechica.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory MainCalories 444 per serving
- Mix together the parsley, olive oil, hazelnuts, orange peel and garlic in a small bowl. Set aside until needed.
- Place porcini mushrooms in a small bowl. Pour in 1 cup hot water. Let sit for about 30 minutes until the mushrooms have softened. Strain mushrooms over a bowl and reserve the liquid. Coarsely chop the mushrooms and set aside.
- Melt butter in a large pot or Dutch oven over medium-high heat. Add onion and carrot and cook until soft, about 5 minutes. Add cremini mushrooms and season with salt. Sauté mushrooms until they are soft and browned, about 5 minutes. Add the porcini mushrooms and cook for 3 more minutes. Pour in broth and reserved porcini liquid and bring to a boil. Cover and reduce the heat to medium-low and simmer for 20 minutes, until the mushrooms have softened. Cool for about 5 minutes.
- Working in 2 batches, puree mushrooms mixture in a blender until smooth. Return the soup to the Dutch oven and heat on low, stirring occasionally.
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EASY MUSHROOM RAMEN NOODLES - THE CAKE CHICA
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- In a 4 cup liquid measuring up or medium bowl, combine chicken broth, hoisin sauce and soy sauce and set aside.
- Heat sesame oil in a 12-inch non stick skillet over medium-high heat. Add garlic, ginger, onion and mushrooms. Cook the mushrooms until they have released most of their liquid, about 15 minutes. Once the mushrooms have cooked down, remove the mushrooms and veggies to a bowl and set aside.
- In the now empty skillet, add the liquid mixture to the pan and bring to a boil. Place the ramen noodles in the pan in a single layer, discarding the flavor packets. Cover the pan and reduce the heat to medium. Continue to cook until the noodles have softened on the bottoms, about 3 minutes. Uncover the skillet and flip the noodles using tongs and stir to separate. Spread the noodles around the skillet evenly. Add the mushroom mixture back to the skillet. Cover and cook until the noodles are tender, about 3 minutes, stirring halfway through. Divide among bowls and sprinkle with sliced scallions and serve.
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