Best Cepes Provencale Sauteed Wild Mushrooms With Garlic Recipes

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SAUTEED WILD MUSHROOMS



Sauteed Wild Mushrooms image

From A Taste of Italy (1996) by The American Cooking Guild: "Wild mushrooms are a specialty of northern Italy; golden brown porcini is the undisputed favorite. Rehydrate dried mushrooms with a 30-minute soak in hot water. Rinse well; trim off the tough parts. Strain soaking liquid through a coffee filter; save for pasta sauces or soups. At a fancy restaurant, an appetizer of sauteed wild mushrooms on bruschetta costs a king's ransom! Try it at home; embellish the top with shaved Parmesan cheese."

Provided by Heather3271

Categories     Vegetable

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 lb wild mushroom, mixed (porcini, shiitake, morels, oyster, chanterelles or a wild and domestic blend)
1 garlic clove, finely minced
1 tablespoon fresh marjoram
1 tablespoon fresh chives
1 -2 tablespoon balsamic vinegar (to taste)
salt and black pepper, freshly ground (to taste)
4 -5 slices Italian bread, grilled, preferably bruschetta

Steps:

  • Heat oil in a large, heavy skillet over high heat.
  • Saute mushrooms 4 minutes or until liquid from the mushrooms has evaporated.
  • Stir in garlic, herbs, and vinegar; cook 30 seconds more.
  • Remove to a heated serving dish.
  • Add salt and pepper.
  • Serve on grilled bread (bruschetta).

Nutrition Facts : Calories 110.3, Fat 4.5, SaturatedFat 0.7, Sodium 122.7, Carbohydrate 14, Fiber 1.7, Sugar 2.1, Protein 5.3

SAUTEED WILD MUSHROOMS



Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories     side-dish

Time 40m

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.

SAUTEED WILD MUSHROOMS WITH GARLIC AND PARSLEY (WILDE PILZE)



Sauteed Wild Mushrooms With Garlic and Parsley (Wilde Pilze) image

These mushrooms are delicious atop slices of crusty French baguette smeared with brie cheese, as a main dish tossed with warm buttered pasta, as a topping for baked potatoes, -or- as an earthy accompaniment to grilled meats, fish or poultry. They are also wonderful folded into an omelet. Adapted from Ina Garten. Variation: A delicious variation that my German grandmother made (with her own wild foraged mushrooms!) was to simply saute the 'shrooms in butter until tender, add a little cream and heat through, then season to taste with salt and pepper and snipped fresh parsley. Great! I hope you enjoy.

Provided by BecR2400

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup olive oil
1 cup chopped shallot (4 large)
4 tablespoons unsalted butter
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped fresh 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.

Nutrition Facts : Calories 431.6, Fat 39.5, SaturatedFat 11.2, Cholesterol 30.5, Sodium 899.5, Carbohydrate 16.6, Fiber 2.9, Sugar 4.7, Protein 8.9

CEPES PROVENCALE (SAUTEED WILD MUSHROOMS WITH GARLIC)



Cepes Provencale (Sauteed wild mushrooms with garlic) image

Provided by Craig Claiborne

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

8 mushrooms, preferably cepes, although shiitake, porcini, Black Forest or other firm mushrooms with round-shaped caps can be used, about 1/2 pound
1/4 cup olive oil
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons fine fresh bread crumbs
1 teaspoon finely minced garlic
1 tablespoon finely chopped parsley

Steps:

  • Remove and reserve mushrooms stems. Place caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle. Chop stems.
  • Heat oil in heavy skillet and add sliced mushroom caps when it is hot and starting to smoke. Sprinkle with salt and pepper. Cook over high heat, stirring and shaking skillet, about 2 minutes or until mushrooms are slightly crisp.
  • Pour off most of oil and add chopped mushroom stems, bread crumbs and garlic. Cook, stirring, about 1 minute or until crumbs are slightly browned. Sprinkle with chopped parsley and serve.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 127 milligrams, Sugar 1 gram

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