YELLOW CAP MUSHROOM RECIPES

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STUFFED WHITE MUSHROOM CAPS RECIPE | ALEX GUARNASCHELLI ...



Stuffed White Mushroom Caps Recipe | Alex Guarnaschelli ... image

Provided by Alex Guarnaschelli

Categories     appetizer

Total Time 1 hours 40 minutes

Prep Time 35 minutes

Cook Time 55 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

1/8 cup extra-virgin olive oil
1 small bunch fresh thyme, tied together with a string
1 yellow onion, peeled and finely diced
Kosher salt and freshly ground black pepper
2 small cloves garlic, peeled and grated on a microplane
1/2 teaspoon ground cumin
12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced
1/4 cup dry vermouth
1 cup sour cream
1/3 cup grated Parmesan, divided
4 tablespoons unsalted butter
18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed
Salt and freshly ground black pepper
1/2 cup dry vermouth
2 tablespoons toasted bread crumbs
1 tablespoon balsamic vinegar, for finishing

Steps:

  • Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
  • Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
  • Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
  • Preheat the oven to 350 degrees F.
  • When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.

SIMPLE BUTTERY OYSTER MUSHROOM RECIPE | THE WINGE…



Simple Buttery Oyster Mushroom Recipe | The Winge… image

This simple and delicious oyster mushroom recipe takes less than 20 minutes to prepare and uses only a handful of ingredients.

Provided by Abby

Categories     Dinner    Lunch    Main Course    Side Dish

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 3

Number Of Ingredients 5

250 gms Oyster Mushrooms (Pearl Mushrooms (See instructions for dried mushrooms.))
3 tbsp Butter
1 teaspoon Salt (Level, not Rounded)
1 teaspoon Pepper Powder (Level, not Rounded)
8 Flakes Garlic

Steps:

  • Clean the fresh oyster mushrooms or pearl mushrooms and dice into 1-inch squares. Leave aside.
  • Note: If using dried oyster mushrooms, soak them for an hour in water first. Use about 1/4th the quantity. For example, approx 65 grams of dried oyster mushrooms will turn into 250 gms once it fully absorbs water.
  • Chop the garlic cloves fine.
  • In a frying pan, heat the garlic with 2 tablespoons butter till you can get good strong whiffs of the garlic.
  • Add in the chopped mushrooms and fry for 2 to 3 minutes. (The mushrooms will lose water at this stage.)
  • Next, add in the pepper powder, salt and the last tablespoon of butter. Fry for another 5 to 6 minutes. And your butter garlic mushrooms are ready to serve!

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