Best Wild Mushroom Saute Recipes

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WILD MUSHROOM SAUTé



Wild Mushroom Sauté image

Categories     Mushroom     Side     Sauté     Low Carb     Vegetarian     Low/No Sugar     Spring     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1/2 cup (packed) fresh Italian parsley leaves
3 garlic cloves
5 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt
2 pounds assorted fresh wild mushrooms (such as chanterelles, morels, boletes, portobellos, crimini, oyster and stemmed shiitakes), large mushrooms quartered, medium mushrooms halved
1 tablespoon fresh lemon juice
Additional fresh Italian parsley

Steps:

  • Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss to coat.
  • Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Add mushroom mixture and saut é until mushrooms are brown and just tender, about 10 minutes. Remove skillet from heat. Mix in parsley mixture and lemon juice. Season to taste with salt and pepper. Transfer mixture to bowl. Garnish with additional fresh parsley and serve.

WILD MUSHROOM AND BELL PEPPER SAUTé



Wild Mushroom and Bell Pepper Sauté image

Categories     Mushroom     Pepper     Brunch     Side     Sauté     Easter     Vegetarian     Quick & Easy     Goat Cheese     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

1/4 cup (1/2 stick) butter
2 small red bell peppers, cut into bite-size triangles
2 small orange bell peppers, cut into bite-size triangles
8 ounces oyster mushrooms (cut large mushrooms into thirds)
3 tablespoons fresh tarragon leaves or 2 teaspoons dried, crumbled
3 ounces soft fresh pepper-coated goat cheese, crumbled

Steps:

  • Melt butter in heavy large skillet over medium heat. Add bell peppers and sauté until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Sauté until mushrooms are golden brown, about 5 minutes. Mix in tarragon; cook 1 minute. Sprinkle with goat cheese and serve.

GNOCCHI WITH WILD-MUSHROOM SAUTE



Gnocchi With Wild-Mushroom Saute image

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds mixed wild mushrooms, like shiitake, cremini, oyster, chanterelle or boletus
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, peeled and sliced
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup white wine or chicken or mushroom stock
Pinch red-pepper flakes
2 teaspoons tomato paste
1 pound homemade or store-bought gnocchi
1/4 cup coarsely chopped fresh chives for garnish
Grated Parmesan for serving

Steps:

  • Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems. Thickly slice the mushrooms if they are large and set aside.
  • In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and tomato paste and cook, stirring, until about 1/2 the liquid has evaporated. Cover the skillet and cook for 5 minutes more.
  • Meanwhile, cook the gnocchi according to directions and drain. Place in a serving bowl or on a platter. Stir the remaining tablespoon of butter into the mushrooms and season to taste with salt. Top the gnocchi with the mushrooms and garnish with chives. Serve immediately with grated Parmesan on the side.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 14 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 509 milligrams, Sugar 3 grams, TransFat 0 grams

WILD MUSHROOM SAUTE



Wild Mushroom Saute image

Like most people, I love mushrooms. I have even been taught by a Polish friend how to identify a few wild ones. When I find some, I make this wonderful saute.

Provided by evelynathens

Categories     Vegetable

Time 32m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs mixed wild mushrooms
3 tablespoons butter
2 tablespoons olive oil
3 medium shallots, minced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup coarsely chopped fresh herb, such as parsley,oregano and chives
crusty French bread (for serving)

Steps:

  • Rinse the mushrooms thoroughly in cold water.
  • Lift the mushrooms from the water and drain well.
  • Cut the larger mushrooms into 1 inch pieces.
  • Melt the butter in the oil in a large saucepan.
  • Add the mushrooms and saute over high heat until the liquid released has evaporated and the mushrooms are browned all over, about 20 minutes.
  • Add the shallots, garlic, salt and pepper and saute for 1 minute.
  • Sprinkle the herbs on the mushrooms and serve with bread.

Nutrition Facts : Calories 123.8, Fat 10.7, SaturatedFat 4.3, Cholesterol 15.3, Sodium 445.2, Carbohydrate 5.6, Fiber 1.2, Sugar 2.3, Protein 3.9

MIXED WILD MUSHROOM SAUTE ON TOAST POINTS (RACHAEL RAY)



Mixed Wild Mushroom Saute on Toast Points (Rachael Ray) image

Love my mushrooms!! I could eat mushrooms every day and be happy, so I'm always on the lookout for more mushroom recipes.

Provided by MsBindy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons butter, cut into pieces
4 garlic cloves, finely chopped
2 shallots, thinly sliced
1 1/2 lbs assorted mushrooms, thinly sliced
2 tablespoons fresh thyme
salt and pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup vegetable broth
1/2 cup half-and-half
8 slices bread, toasted
2 cups gruyere cheese, shredded

Steps:

  • Heat a large non-stick skillet over medium heat. Add the olive oil and butter.
  • Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine.
  • Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste.
  • Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute.
  • Whisk the wine into the pan and cook it off for a minute, then whisk in the stock.
  • Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes.
  • Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.

MIXED WILD MUSHROOM SAUTé ON TOAST POINTS WITH GRUYèRE



Mixed Wild Mushroom Sauté on Toast Points with Gruyère image

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
2 tablespoons unsalted butter, cut into pieces
4 garlic cloves, finely chopped
2 shallots, thinly sliced
1 1/2 pounds assorted mushrooms, such as cremini (baby portobello), portobello, shiitake, or fresh porcini, thinly sliced
2 tablespoons chopped fresh thyme plus a few sprigs for garnish
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup dry sherry or dry white wine
1 cup beef stock or broth
1/2 cup cream or half-and-half
8 slices wheat, whole-grain, or white sliced bread, toasted
2 cups shredded Gruyère cheese (1/2-pound brick)

Steps:

  • Heat a large nonstick skillet over medium to medium-high heat. Add the EVOO and butter. When the butter melts, add the garlic and shallots and swish around for 30 seconds, then add the mushrooms and combine. Sprinkle the chopped thyme over the mushrooms. Cook the mushrooms, stirring frequently, until they brown. Add salt and pepper to taste. (Do not season mushrooms before they brown. Salt draws out liquid and will make the mushrooms wet and as a result, they will actually take longer to brown.) Sprinkle the flour over the mushrooms and cook for 1 to 2 minutes more, stirring to evenly distribute. Whisk the sherry into the pan first and cook it off for a minute, then whisk in the stock. Thicken the stock for a minute, then add the cream and simmer over low heat for 5 minutes.
  • Cut the toasted bread from corner to corner. Arrange 4 triangles of toast on each dinner plate. Pour one quarter of the mushrooms across each portion and top with lots of Gruyère and with thyme sprigs. Serve with a tossed green salad or baby spinach salad.
  • You can make this dish (and variations, #273 or #274) vegetarian by substituting vegetable broth for the stock.

WILD MUSHROOM AND PARSLEY SAUTE



Wild Mushroom and Parsley Saute image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 7

2 tablespoons butter
Garlic clove, minced
1 tablespoon white wine vinegar
10 ounce package mushrooms, wiped clean trimmed and thinly sliced
4 ounces wild mushrooms, trimmed and thinly sliced
2 cups (packed) curly parsley leaves, stemmed and finely minced
Salt and pepper

Steps:

  • Heat butter in a large skillet. When foaming subsides, add the garlic, mushrooms and saute for a minute or until mushrooms are coated with butter. Add a tablespoonful or so of white wine vinegar + 1 tablespoon of water. Cover and simmer for 4 minutes or until mushrooms are tender.
  • Uncover the skillet and evaporate the liquid. Stir in the parsley, cover and simmer until the parsley has wilted; season well to taste with salt and pepper. Serve with either one of veal recipes.

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