TRUFFLE OIL MUSHROOM RECIPES

TRUFFLE RECIPES | BBC GOOD FOOD

Truffle recipes | BBC Good Food image

These decadent recipes feature rich black truffle or truffle oil. Our best savoury truffle dishes include starters, sides and luxurious mains.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

MUSHROOM RISOTTO RECIPE | TYLER FLORENCE | FOOD NETWORK

Mushroom Risotto Recipe | Tyler Florence | Food Network image

For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor.

Provided by Tyler Florence

Categories side-dish

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil
1-ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish

Steps:

Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

More about "truffle oil mushroom recipes"

MUSHROOM RISOTTO RECIPE | TYLER FLORENCE | FOOD NETWORK

For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor.
From foodnetwork.com
Reviews 4.6
Category side-dish
Cuisine italian

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

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MUSHROOM MAC AND CHEESE RECIPE | GIADA DE ... - FOOD NET…

From foodnetwork.com
Reviews 4.8
Total Time 50 minutes
Category main-dish

Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.

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MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 366 calories per serving

1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
3. Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
4. De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
5. Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
6. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
7. Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
8. Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
9. Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
10. Top the toasts with pinches of apple and parsley and serve on the side.

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PORTOBELLO MUSHROOM RECIPES - BBC GOOD FOOD

Whether they're stuffed, baked, covered in cheese or tossed with noodles, make the most of giant juicy portobello mushrooms with our flavour-packed recipes.
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HOMEMADE MUSHROOM SOUP RECIPE | JAMIE OLIVER RECIPES

This is mushroom soup as it should be – rich, indulgent, and full of earthy flavour.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 107 calories per serving

1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
2. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
3. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving. • adapted from Jamie's Dinners

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