WILD MUSHROOM RECIPE RECIPES

Name: Venison steaks with wild mushroom sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 25g dried porcini mushrooms; 3 venison steaks, about 200g each; 25g butter; 1 tbsp sunflower oil; 1 shallot , finely chopped; 2 tbsp dry sherry; 1 tbsp balsamic vinegar; 6 tbsp double cream; mashed potato , to serve

VENISON STEAKS WITH WILD MUSHROOM SAUCE RECIPE | BBC GOOD FOOD

Venison steaks with wild mushroom sauce recipe | BBC Good Food image

Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper

Provided by Barney Desmazery

Categories Main course

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 9

Ingredients

25g dried porcini mushrooms
3 venison steaks, about 200g each
25g butter
1 tbsp sunflower oil
1 shallot , finely chopped
2 tbsp dry sherry
1 tbsp balsamic vinegar
6 tbsp double cream
mashed potato , to serve

Steps:

Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.

Nutrition Facts : Calories 535 calories, FatContent 30 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 57 grams protein, SodiumContent 0.6 milligram of sodium

WILD RICE AND MUSHROOM SOUP RECIPE: HOW TO MAKE IT

Wild Rice and Mushroom Soup Recipe: How to Make It image

Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. —Danielle Noble, Ft. Thomas, Kentucky

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 6

Ingredients

1 pound baby portobello mushrooms, chopped
2 tablespoons olive oil
2 packages (6 ounces each) long grain and wild rice mix
1 carton (32 ounces) reduced-sodium beef broth
1/2 cup water
2 cups heavy whipping cream

Steps:

In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.

Nutrition Facts : Calories 399 calories, FatContent 26g fat (14g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 803mg sodium, CarbohydrateContent 35g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
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Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

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MUSHROOM & WILD RICE SOUP RECIPE: HOW TO MAKE IT

You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. —Mary McVey, Colfax, North Carolina
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Reviews 4.9
Total Time 01 hours 10 minutes
Category Dinner, Lunch
Calories 180 calories per serving

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

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PASTA WITH WILD MUSHROOM SAUCE RECIPE | FOOD NETWORK

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Reviews 4.8
Total Time 1 hours 5 minutes
Category main-dish
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Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

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For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor.
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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 & WILD RICE SOUP RECIPE: HOW TO MAKE IT

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

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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

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