Wild Mushroom And Roasted Garlic Sandwich Recipes

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WILD MUSHROOM AND ROASTED GARLIC SANDWICH



Wild Mushroom and Roasted Garlic Sandwich image

Provided by Gordon Hamersley

Categories     Bread     Sandwich     Wine     Garlic     Mushroom     Vegetarian     Quick & Easy     Lunch     Shallot     Parsley     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 12

About 1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
1 pound mixed wild and domestic mushrooms, such as shiitakes (stems removed), creminis, portobellos, oyster mushrooms, and chanterelles, cleaned and cut into 1-inch pieces.
Kosher salt
freshly ground black pepper
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 teaspoon chopped fresh thyme
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
12 slices of country-style bread, about 3 inches long and ⅓ inch thick
4 whole heads of roasted garlic, cloves squeezed to remove the softened garlic

Steps:

  • For The Mushrooms
  • In a large sauté pan, heat 3 to 4 tablespoons of the olive oil and 2 tablespoons of the butter over medium-high heat until the butter is very hot. Add the meatiest of your mushrooms, such as the creminis and portobellos, and cook them on both sides until they brown lightly and begin to lose their juices, about 5 minutes. Add the rest of the mushrooms and season with salt and pepper to taste. Continue to cook over medium heat, stirring the mushrooms every few minutes, for about another 5 minutes.
  • Add the chopped fresh garlic, the shallot, and the thyme, and cook until fragrant, about 2 minutes. Add the white wine and continue cooking the mushrooms until they are tender and most of the wine and mushroom juices have evaporated, about another 10 minutes. Season with more salt and pepper. Add the parsley and keep the mushrooms warm until ready to serve.
  • To Assemble the Sandwiches
  • Toast the bread on both sides either under the broiler or on a grill until golden brown. Spread each piece generously with some roasted garlic. Top 6 of the slices of bread with the mushrooms. Cover with the remaining slices of bread, garlic side down.

OVEN ROASTED WILD MUSHROOMS WITH GARLIC AND THYME



Oven Roasted Wild Mushrooms with Garlic and Thyme image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1/4 pound oyster mushrooms, cleaned
1/4 pound hen of the woods, cleaned
1/4 pound shiitake mushrooms, cleaned and halved
1/4 pound cremini mushrooms, cleaned and halved
4 cloves garlic, thinly sliced
1/4 cup olive oil
Salt and freshly ground pepper
6 sprigs fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh thyme leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.

ROASTED WILD MUSHROOMS



Roasted Wild Mushrooms image

Serve these smoky mushrooms as an accompaniment to chicken or pork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 1/2 pounds wild mushrooms, trimmed and brushed clean
4 tablespoons olive oil
2 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
1 to 2 tablespoons fresh thyme leaves

Steps:

  • Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, toss mushrooms with oil and butter. Season with salt and pepper, and sprinkle with thyme. Roast until golden and cooked through, about 40 minutes. Remove from oven; serve hot.

ROASTED WILD MUSHROOMS AND POTATOES



Roasted Wild Mushrooms and Potatoes image

You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

2 pounds new potatoes (such as Yukon Gold), halved
2 tablespoons olive oil, or more if needed
salt to taste
1 teaspoon olive oil
2 ounces pancetta, chopped
¼ pound king trumpet mushrooms, cut into chunks
¼ pound chanterelle mushrooms, cut into chunks
¼ pound nameko mushrooms, trimmed
¼ pound clamshell (shimeji) mushrooms, trimmed
3 tablespoons sherry vinegar
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
  • Roast in the preheated oven for 30 minutes.
  • While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
  • Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
  • Turn oven heat up to 425 degrees F (220 degrees C).
  • Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
  • Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

Nutrition Facts : Calories 335 calories, Carbohydrate 44.9 g, Cholesterol 5 mg, Fat 13.7 g, Fiber 6.2 g, Protein 9.7 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 3.5 g

ROASTED MUSHROOMS (GARLIC + BALSAMIC)



Roasted Mushrooms (Garlic + Balsamic) image

Roasted mushrooms, tossed in a combination of garlic, balsamic vinegar, dried herbs and olive oil, and roasted until perfectly tender yet caramelized.

Provided by The Chunky Chef

Categories     Side Dish

Time 30m

Number Of Ingredients 9

2 lb fresh cremini or baby bella mushrooms (wiped clean)
4 cloves garlic (grated or minced)
1/4 cup + 1 Tbsp olive oil
2 Tbsp balsamic vinegar
1/2 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp black pepper
4 Tbsp butter (cut into small pieces)
Fresh parsley (for garnish - optional)

Steps:

  • Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking dish with non-stick cooking spray.
  • Wipe mushrooms with a damp paper towel and trim any long stems. If mushrooms are large, cut in half, or quarter if they're huge.
  • Add oil, vinegar, garlic, thyme, salt and pepper to a mixing bowl and whisk until well combined. Add mushrooms and toss to ensure mushrooms are coated. Spread out on baking sheet (or baking dish) and scatter butter throughout mushrooms.
  • Bake for 20-25 minutes, giving the pan a shake (or stirring the mushrooms) about halfway through.
  • If desired, sprinkle with fresh minced parsley before serving.

Nutrition Facts : Calories 327 kcal, Carbohydrate 12 g, Protein 6 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 31 mg, Sodium 408 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

SAUTEED WILD MUSHROOMS



Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

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.

GRILLED WILD MUSHROOM AND BRIE CHEESE SANDWICH



Grilled Wild Mushroom and Brie Cheese Sandwich image

These are decadent and wonderful and give a whole new meaning to "grilled cheese". Be sure to use a very good sourdough and the freshest of mushrooms. Note: This is a difficult sandwich to turn in the pan, but definitely worth the hassle. Enjoy!

Provided by Annacia

Categories     Lunch/Snacks

Time 21m

Yield 4 serving(s)

Number Of Ingredients 12

8 slices sourdough bread
8 ounces brie cheese (sliced)
4 ounces button mushrooms (quartered)
2 ounces shiitake mushrooms (sliced)
2 ounces oyster mushrooms (sliced)
1 tablespoon minced garlic
1 medium shallot (chopped)
2 ounces white wine
2 tablespoons olive oil
2 tablespoons chopped fresh herbs (parsley, thyme, chives and or basil)
soft butter (as needed)
salt & freshly ground black pepper (as needed)

Steps:

  • Saute the mushrooms in the olive oil in a medium sized pan for 4-5 minutes.
  • Add the shallots and garlic and cook for an additional 2 minutes.
  • Add the chopped herbs.
  • Add the white wine and reduce until the liquid is evaporated.
  • Season with salt and fresh ground black pepper and set aside.
  • Butter one side of each slice of bread. Place the butter side down on four slices of the bread in a large non-stick fry pan at medium-low heat.
  • Divide the mushrooms into four and place them evenly on the four slices of bread.
  • Top the mushrooms with the Brie and cover with the other slices of buttered bread. Cook for 3-5 minutes or until golden brown; then turn and cook on the other side for an additional 3-5 minutes.
  • Cut and serve immediately.

Nutrition Facts : Calories 658, Fat 25.1, SaturatedFat 11.5, Cholesterol 56.8, Sodium 1021.2, Carbohydrate 77.2, Fiber 4.1, Sugar 4.8, Protein 28.8

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