Persillade Of Wild Mushrooms With Walnut Oil Recipes

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OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL



Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil image

Provided by Bobby Flay

Categories     appetizer

Yield 8 servings

Number Of Ingredients 12

8 cups mushrooms (combination of portobello or crimini, shiitake and oyster mushrooms), stems removed and sliced
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup thinly sliced shallots
1/2 cup chile oil, recipe follows
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves
1 cup pure olive oil
2 ounces dried New Mexico peppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder

Steps:

  • Preheat oven to 425 degrees F.
  • In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper.
  • Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
  • Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.

CHICKEN BREASTS WITH WALNUT AILLADE



Chicken Breasts with Walnut Aillade image

Provided by Food Network

Categories     main-dish

Time 1h

Number Of Ingredients 10

2 1/2 ounces shelled walnuts
2 ounces garlic, peeled
Salt
Freshly ground black pepper
1/4 pint (1/2 cup) walnut oil
Handful chopped parsley
1 chicken breast per person (up to 4)
1/2 pint (1 cup) plain yoghurt
Lemon juice
Groundnut (peanut) or other cooking oil

Steps:

  • In a food processor grind the walnuts and garlic. Add 1 tablespoon cold water to help. Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the parsley.
  • Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt.
  • Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear. Spoon over the aillade (walnut sauce) and cook over low heat until chicken is done.
  • Yield: 4 servings

PERSILLADE OF WILD MUSHROOMS WITH WALNUT OIL



Persillade of Wild Mushrooms with Walnut Oil image

Walnut trees flourish beside the wild mushrooms in the woods of Burgundy.

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 6

1 pound mixed wild mushrooms, or a mixture of wild and button mushrooms
2 shallots, chopped
2 to 3 cloves garlic, chopped
2 to 3 tablespoons chopped parsley
3 tablespoons walnut oil
Salt and pepper

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Pick over mushrooms to discard leaves and twigs. Trim mushroom stems and brush them to remove grit. If very dirty, wash them by tossing in a large bowl of cold water, then lifting them out with your hands so grit falls to bottom of the bowl. Do not leave them to soak and absorb water. Drain them in a colander.
  • Peel and finely chop the shallots and garlic and push to the side of the chopping board. Chop the parsley, draw in shallots and garlic, and chop them briefly together. Stir them in a bowl with walnut oil. Cut any large mushrooms in 2 to 3 pieces and stir them all into the walnut mixture with salt and pepper.
  • Spread mushrooms in a baking dish, cover loosely with foil and bake in oven 20 to 25 minutes or until mushrooms are soft. Remove foil, stir, and continue cooking mushrooms until tender and any liquid has evaporated, 10 to15 minutes longer.

POTATOES PERSILLADE



Potatoes Persillade image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

2 waxy potatoes
2 cloves garlic, minced
1/4 cup minced parsley
4 to 6 tablespoons canola or other high quality vegetable oil
4 tablespoons unsalted butter
Salt and pepper

Steps:

  • Using a chef's knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack two or more slices together and cut into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook.
  • Place the potatoes in cold water, bring to a boil, then immediately take off the heat and drain. Allow the potatoes to air dry. Meanwhile, prepare the persillade by mixing together the garlic and parsley. It is possible to prepare the dish ahead to this point.
  • If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. You may drain and discard oil at this point, if desired. Add the butter and continue sauteing for another 5 minutes or longer to brown the potatoes completely. Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.

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