Wild Mushroom Medley Recipes
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.
SAUTEED MUSHROOM MEDLEY
The secret to sautéing mushrooms: Start with a dry skillet then brown (without stirring) to build deep flavor before adding butter, oil, or other flavoring. Here, bourbon and sage help deliver a smoky finish.
Provided by Genevieve Ko
Time 35m
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high. Add a quarter of the mushrooms in a single layer to the dry skillet. Cook 4 to 5 minutes, turning once or twice, until deep golden brown. Transfer to a bowl. Repeat with remaining mushrooms in three batches.
- Return all mushrooms to skillet. Add asparagus, shallots, olive oil, butter, and sage. Cook and stir 3 minutes or until asparagus is crisp-tender. Remove skillet from heat. Carefully add bourbon and 1/2 tsp. salt. Return to heat. Bring to a simmer. Cook about 1 minute, until almost all the liquid has evaporated, stirring often. Remove and discard sage.
- Season to taste with black pepper. Transfer to a serving dish. Top with additional sage. Makes 4 to 6 servings.
Nutrition Facts : Calories 196 kcal, Carbohydrate 11 g, Cholesterol 15 mg, Protein 3 g, SaturatedFat 5 g, Sodium 193 mg, Sugar 3 g, Fat 13 g, UnsaturatedFat 8 g
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