Best Broccoli With Wild Mushrooms Recipes

BROCCOLI WITH WILD MUSHROOMS

Steps:

• Place porcini in medium bowl. Pour 1 cup hot water over. Cover; let stand until softened, about 30 minutes. Using slotted spoon, transfer porcini to work surface. Chop porcini. Pour soaking liquid through strainer lined with wet paper towel and set over small bowl; reserve liquid.
• Heat oil in heavy large skillet over medium-high heat. Add shiitake mushrooms; sauté until tender and beginning to brown, about 6 minutes. Add shallots; sauté 2 minutes. Add porcini. Pour in reserved soaking liquid. Boil until almost all liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl.
• Cook broccoli in pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Mushrooms and broccoli can be made 1 day ahead. Cover separately; chill.)
• Melt butter in large skillet over medium-high heat. Add mushrooms and broccoli; sauté until heated through, about 5 minutes. Season with salt and pepper.

CREAM OF BROCCOLI SOUP WITH WILD MUSHROOMS

Steps:

• Preparation
• 1. Cut off the broccoli florets and use only these for the soup. Wash and drain them. To make a vivid green soup, cook the florets, uncovered, in a large amount of boiling salted water for 5 minutes, until very well cooked. Drain, refresh in cold water so that they keep their color, and drain thoroughly.
• 2. Cut off and discard the earthy ends of the mushroom stalks. If you are using cèpes, simply wipe the caps with a cloth; wash all the other mushrooms briefly under running water.
• 3. Cut large mushrooms into approximately 1/8-inch slices, medium-sized mushrooms into quarters, and leave small ones whole. Place in an airtight container and keep cool.
• 4. Bring the chicken stock to a boil, pour it over the broccoli, and purée in a blender or a food processor. Pour the purée into a saucepan, add the cream, and season with salt and pepper. Strain the cream of broccoli through a fine sieve, and return it to the saucepan.
• 5. Peel the shallot and chop it very finely. Place in an airtight container and keep cool.
• Finishing Touches
• 1. Reheat the soup.
• 2. Heat a nonstick skillet until very hot, add the mushrooms, season with salt, and stir with a wooden spoon until the mushrooms have released all their moisture. When it has almost completely evaporated, stir in the butter and shallot. Cook for 2 minutes, stirring continuously, then scoop the mushrooms onto paper towels to drain.
• Presentation
• Pour the soup into warmed individual tureens or soup plates and pile a mound of hot mushrooms into the center.

BROCCOLI, WILD MUSHROOM AND DUCK PROSCIUTTO CASSEROLE SMOTHERED IN A SHARP CHEDDAR CREAM SAUCE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8- by 8-inch baking dish with 2 tablespoons of the butter.
• Melt 2 tablespoons of the butter in a large pot over medium heat, and then add the mushrooms and shallots and saute until the mushrooms are golden brown, about 10 minutes. Add the flour and cook for 2 minutes, and then add the milk, mustard powder, nutmeg and cayenne pepper and sprinkle with salt and pepper. Cook until thick, about 5 minutes. Stir in the cheese and broccoli until the cheese is melted.
• Pour the cheese, broccoli and mushroom mixture into the casserole dish. Melt the remaining butter and toss with the panko. Sprinkle evenly over the casserole. Sprinkle the duck prosciutto evenly on top. Sprinkle with more salt and pepper, and then bake in the center of the oven until bubbly around edges, and the panko and duck are crispy, 25 to 35 minutes.
• Slice and serve on a plate or in a bowl, on its own or over fusilli.