Best Wild Mushroom Saute Recipes

WILD MUSHROOM SAUTé

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

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

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.

WILD MUSHROOM SAUTE

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.

MIXED WILD MUSHROOM SAUTE ON TOAST POINTS (RACHAEL RAY)

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.

WILD MUSHROOM AND PARSLEY SAUTE

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.

MIXED WILD MUSHROOM SAUTé ON TOAST POINTS WITH GRUYèRE

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.