Best Fried Wild Mushroom Mini Buns Recipes

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MUSHROOM BUNS



Mushroom Buns image

We concentrated the mushroom flavor in these savory buns by cooking the vegetables down with shallots and herbs into a paste known in French as duxelles. Make them for a special brunch or holiday dinner.

Provided by Food Network Kitchen

Categories     side-dish

Time 8h

Yield 12 buns

Number Of Ingredients 21

1/2 cup whole milk
2 1/4 teaspoons active dry yeast (one 1/4-ounce package)
2 tablespoons sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
2 3/4 cups all-purpose flour, plus more for the work surface
1 teaspoon kosher salt
1 small clove garlic, chopped
1 small shallot, chopped
1 tablespoon fresh thyme leaves
1/2 pound cremini or white button mushrooms, ends trimmed
1/2 pound shiitake mushrooms, destemmed
4 tablespoons unsalted butter; plus 2 tablespoons, at room temperature, for the pan
1/4 cup dry white wine
2 tablespoons heavy cream
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
4 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grated Parmesan
Kosher salt

Steps:

  • For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat to about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
  • Whisk the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick, sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
  • Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
  • Turn the dough out of the bowl, and knead briefly to release excess air. Re-form the dough into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate it for 4 hours or overnight to let the dough proof.
  • For the filling: Process the garlic, shallots and thyme in a food processor until combined. Add the cremini and shiitake mushrooms, and pulse until nearly pureed (a few small chunks here and there are fine), stopping to scrape down the side of the bowl as necessary. Heat a medium nonstick skillet over medium heat, and melt 4 tablespoons of the butter. Add the mushroom mixture, and cook, stirring frequently, until it releases liquid and begins to bubble and brown, 5 to 7 minutes. Reduce the heat to low, stir in the wine and cream and bring the mushroom-cream mixture to a low boil. After 1 minute, remove the skillet from the heat, and stir in 1 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let it cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
  • To fill and form the rolls: Butter a 9-by-13-inch baking pan with the 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with 1 long side facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the long side opposite you. Sprinkle the Parmesan evenly over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
  • Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover them loosely with plastic wrap, and set in a warm place to rise until they double in size with no gaps in between, 1 hour 30 minutes to 2 hours.
  • For the topping: Stir together the butter, parsley and Parmesan in a small bowl; set aside.
  • Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, sprinkle with 1 teaspoon salt and return them to the oven until the butter is melted and the topping is fragrant, 5 minutes more. Let them cool in the pan for 10 minutes before serving.

PAN FRIED GARLIC, CHIVE AND SHRIMP BUNS



Pan Fried Garlic, Chive and Shrimp Buns image

Provided by Ming Tsai

Categories     appetizer

Time 1h30m

Number Of Ingredients 14

3/4 cup warm water
1/8 cup sugar
1/2 tablespoon dry yeast
1/2 tablespoon melted lard
2 1/2 cups sifted all-purpose flour
5 tablespoons water
1/2 tablespoon ginger
2 cups rock shrimp, rinsed, drained and chopped
2 cups chopped garlic chives (regular chives can be substituted)
2 eggs
1/2 tablespoon sesame oil
Salt and white pepper to taste
Canola oil to cook
1 to 2 cups chicken stock (may substitute water)

Steps:

  • Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
  • In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. In a hot saute pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the buns. Check them in 5 minutes as more stock may be needed. The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

FRIED MORELS (FRIED WILD MUSHROOMS)



Fried Morels (Fried Wild Mushrooms) image

This could be a main dish, side dish, or just a snack. The best part of this is actually going out into the timber/woods to look for the mushrooms (which is somewhat relaxing), or you can find someone who has done all the leg work and pay them (2003 going price) $25 per pound. These are very popular and somewhat of a delicacy around these parts (midwest), since they can only be enjoyed once a year when the mushrooms are in season (late April/early May). These are VERY rich, and can cause unwanted "side effects" if you eat to many!! Once you eat them, you will know your limit. I put no amounts for the ingredients because you never know how many you will find, and you must adjust the recipe for the amount of mushrooms you have!! ENJOY!!

Provided by angela hollander

Categories     Vegetable

Time P2DT12m

Yield 10 slices

Number Of Ingredients 6

wild mushroom (the cone shaped mushrooms)
butter (for frying, MUST be fried in butter, I like to use Land O Lakes for this)
cracker (any saltine cracker)
egg
salt
water

Steps:

  • This is for the avid mushroom hunter!
  • You must prepare the mushrooms first by washing them gently under cold water, slicing them lenghtwise into strips (the bigger the mushroom, the more slices you can get), then soak them overnight in salt water in the refrigerator.
  • When you are ready to fry'em up: beat eggs in one bowl.
  • crush crackers in another bowl.
  • dip sliced mushrooms into egg.
  • then dip into crackers.
  • if you wish, you can"double dip" by putting them back into egg and roll in crackers agian.
  • put them into the heated pan with butter already melted.
  • fry mushrooms until"crust" is golden brown or slightly darker, mushrooms must be turned to evenly cook both sides.
  • put on paper towl to drain and ENJOY!

Nutrition Facts :

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