Sauteed Wild Mushrooms Recipes

SAUTéED WILD MUSHROOMS

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.

QUICK SAUTéED WILD MUSHROOMS

Steps:

• Gently wipe the mushrooms.
• Trim and discard any tough stems. (Shiitake stems are great for stocks, but are too tough to eat. The very bottom of mushroom clusters like hen of the woods may have a slightly woody layer, so trim it away).
• Slice the mushrooms 1/8 of an inch to 1/4-inch thick.
• Warm the olive oil over medium-high heat in a large skillet. Add the shallots, cook 1 minute, and add the mushrooms.
• Cook, stirring frequently, for 8 to 10 minutes, until the mushrooms have released their juices and begin to brown.
• Stir in the garlic and white wine, increase the heat to high, and cook about 2 more minutes, until the wine has evaporated.
• Toss in the herbs; stir well and season to taste. Stir in the parsley and serve.

WILD MUSHROOM SAUTé

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

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 HEDGEHOG MUSHROOMS

Steps:

• Trim and clean the mushrooms . First, cut off and discard any browned, dried, or bruised bits. Use a paper towel to brush off any dirt or, if the mushrooms are particularly dirty, give them a quick rinse under cold water and pat them thoroughly dry on paper towels. Small mushrooms can be cooked whole; larger specimens can be halved, quartered, chopped, or sliced as you like.
• Heat a large frying pan over high heat. When the pan is hot, add the butter and oil. When the butter is melted, add the trimmed and clean mushrooms. Stirring frequently, cook until the mushrooms have released their liquid, that liquid has evaporated, and the mushrooms are tender and starting to brown-about 5 minutes.
• If adding garlic, do it now. Cook, stirring, until the garlic is fragrant and the mushrooms are browned. This should take about 1 to 2 minutes.
• If using fresh thyme , add that after the garlic. Stir to combine it with the mushrooms, about 15 seconds.
• Remove from heat and sprinkle the mushrooms with salt to taste (unsalted mushrooms really won't have the same flavor, so be generous as you sprinkle on the salt!).

WILD MUSHROOM SAUTE

Steps:

• Rinse the mushrooms thoroughly in cold water.
• Lift the mushrooms from the water and drain well.
• Cut the larger mushrooms into 1 inch pieces.
• Melt the butter in the oil in a large saucepan.
• Add the mushrooms and saute over high heat until the liquid released has evaporated and the mushrooms are browned all over, about 20 minutes.
• Add the shallots, garlic, salt and pepper and saute for 1 minute.
• Sprinkle the herbs on the mushrooms and serve with bread.

SAUTEED WILD MUSHROOMS

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).

SAUTE OF BEEF WITH WILD MUSHROOMS

Steps:

• In a skillet over medium heat, combine red wine, onion, garlic, and thyme. Bring to a boil, and cook until volume is reduced by about 1/4. Set aside, and allow to cool.
• Melt butter in a skillet over medium heat until just beginning to brown. Add beef, and cook until evenly brown. Remove beef, and stir into cooled wine mixture. Set aside while preparing sauce.
• Sprinkle flour into skillet. Reduce heat, and cook slowly until flour is browned. Gradually stir in beef stock, and stir until mixture comes to a boil. Season with salt and pepper, and simmer uncovered for about 10 minutes.
• Stir in beef and wine mixture. Cover, and cook very gently for 40 to 45 minutes. Lay mushrooms on top of beef. Cover, and simmer for about 10 more minutes. Transfer beef and mushrooms to a serving dish. Taste sauce, and adjust seasonings. Simmer until sauce has reduced to desired consistency, then pour over meat.

SAUTEED WILD MUSHROOMS

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

SAUTéED CHICKEN WITH WILD MUSHROOMS

Steps:

• Season chicken with porcini powder, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
• Heat remaining 1 tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter.
• Serve chicken and sauce over orzo or steamed rice.