HOW TO CLEAN WILD MUSHROOMS RECIPES

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SAUTEED WILD MUSHROOMS RECIPE | INA GARTEN | FOOD NET…



Sauteed Wild Mushrooms Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories     side-dish

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

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.

PIGEON BREAST WITH RED WINE GRAVY, ROAST LEEKS AND WILD ...



Pigeon breast with red wine gravy, roast leeks and wild ... image

Pigeon breasts are a delicious introduction to game. Here they're served with wild mushrooms and a rich red wine gravy.

Provided by Oliver Rowe

Prep Time 1 hours

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 16

4 garlic cloves, sliced
½tsp picked thyme leaves
6 black peppercorns, crushed
4 tbsp cold-pressed rapeseed oil
8 wood pigeon breasts
2 tbsp sugar
200ml red wine
2 sprigs thyme
6 juniper berries, lightly crushed
12 baby leeks, trimmed
1 tbsp butter
handful wood ear mushrooms, sliced
15-20 wild brown closed-cup mushrooms, sliced
1 garlic clove, finely chopped
2 tbsp cold-pressed rapeseed oil
salt and freshly ground pepper

Steps:

  • Pre-heat the oven to 220C/425F/Gas 7.
  • Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.
  • To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.
  • Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.
  • Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.
  • Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.
  • For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.
  • Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.

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Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 129 per serving
  • Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
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FRESH AND WILD MUSHROOM STEW RECIPE - NYT COOKING
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
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Reviews 5
Total Time 1 hours
Calories 129 per serving
  • Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
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  • Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.
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If you’ve never tasted wild venison you’re in for a real treat. Not only is it leaner than beef, but it’s a great source of zinc and iron, too. This fancy, flavour-packed Wellington (as seen on Friday Night Feast) has all the makings of a show-stopping feast. Next-level deliciousness.
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Total Time 1 hours
Calories 597 calories per serving
    1. Remove the venison from the fridge at least 1 hour before cooking. Preheat the oven to 200°C/400°F/gas 6.
    2. Crush the juniper berries in a pestle and mortar until fine. Pick the leaves from 3 sprigs of thyme and all the rosemary, then finely chop together.
    3. Place the venison on a board and rub all over with 1 teaspoon of olive oil, sprinkle with sea salt and black pepper, then scatter over the juniper and herbs, and give everything a good rub.
    4. Preheat a large frying pan on a high heat and sear the venison for 2 minutes on all sides, turning with tongs, then remove to a plate.
    5. For the filling, clean the mushrooms and roughly tear any larger ones. Place the porcini in a small bowl, just cover with boiling water and leave to soak for a few minutes. Peel and finely chop the garlic.
    6. Wipe the frying pan clean, then add the garlic and mushrooms with the butter and a lug of olive oil. Strip in the remaining thyme leaves, then roughly chop and add the soaked porcini and its soaking liquid (straining to remove any grit). Cook on a medium-low heat for 15 minutes, or until the liquid has gone and the mushrooms are soft, stirring regularly.
    7. Tip the contents of the pan onto a board, drizzle with ½ a teaspoon of truffle oil and a few gratings of nutmeg, then roughly chop to a coarse pâté-like consistency with a sharp knife (or blitz in a food processor). Taste and season to perfection, then leave to cool.
    8. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 3cm border.
    9. Beat the egg and use to brush the edges. Sit the venison on the mushroom pâté then, starting with the edge nearest to you, snugly fold and roll the pastry around the venison, pushing it away from you and cupping each end to shape it around the fillet. Press the ends together to seal, then indent with the back of a fork.
    10. Transfer the Wellington to a large baking tray lined with greaseproof paper, and brush all over with egg wash (you can prep to this stage and chill until needed – just remove it 1 hour before cooking so it’s not fridge-cold).
    11. When you’re ready to cook, heat the tray on the hob on a medium heat for a couple of minutes to start crisping up the base, then transfer to the oven for 30 minutes for blushing, juicy venison.
    12. Once cooked, leave the Wellington to rest for 5 minutes, then slice. Delicious served with gravy and steamed greens.
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