Best Wild Mushrooms Cooked In Parchment With Fragrant Herbs And Pancetta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAPPARDELLE WITH MIXED WILD MUSHROOMS



Pappardelle with Mixed Wild Mushrooms image

These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be - I don't like sweaty mushrooms in plastic containers - but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.

Provided by Jamie Oliver

Categories     main-dish

Yield Serves 4

Number Of Ingredients 10

9 - 11 ounces mushrooms (I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove of garlic, finely chopped
1 - 2 small dried red chillies, pounded or very finely chopped
salt and freshly ground black pepper
juice of 1/2 lemon
1 pound pappardelle
a small handful of grated Parmesan cheese
1 handfully of fresh flat-leaf parsley, roughly chopped
2 ounces unsalted butter

Steps:

  • Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
  • Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

WILD MUSHROOMS IN PARCHMENT WITH WILD MINT



Wild Mushrooms in Parchment with Wild Mint image

This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."

Provided by Martha Stewart

Categories     Dinner Side Dishes

Number Of Ingredients 5

1 pound large fresh cepes, or porcini, mushrooms, or a mix of chanterelles, cremini, portobello, or white button mushrooms, wiped clean, trimmed and cut into 1/2-inch slices
3 tablespoons fresh mint, preferably wild, or oregano
4 large cloves garlic, halved lengthwise, green germ removed, and thinly sliced crosswise
1 tablespoon walnut oil or extra-virgin olive oil
Fine sea salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees.
  • Cut parchment paper into four 12-inch squares; set aside.
  • In a large bowl, combine mushrooms, mint, garlic, and oil; season with salt and pepper and gently toss to combine. Divide mixture evenly between pieces of parchment paper. Fold top half of parchment paper over mixture to enclose, and staple edges to seal.
  • Transfer parchment paper packets to a baking sheet. Place in the center of the oven and roast until mushrooms are soft and fragrant, about 25 minutes. Carefully open the mushroom packages and transfer the mushrooms to small warmed plates. Serve immediately.

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.

BAKED CHEESY PASTA WITH WILD MUSHROOMS



Baked Cheesy Pasta With Wild Mushrooms image

A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.

Provided by Melissa Clark

Categories     casseroles, pastas, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 pound mixed wild or cultivated mushrooms, such as oyster, maitake and shiitake
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, more as needed
1/2 teaspoon black pepper, plus a few grinds
2 fresh rosemary branches
1/2 pound orecchiette, farfalle or other short pasta
3/4 cup heavy cream
1/2 cup fresh ricotta
5 ounces fontina cheese, grated (1 1/4 cups)
2 ounces Parmesan, grated (1/2 cup)
1 teaspoon finely chopped fresh sage
1 garlic clove, finely grated

Steps:

  • Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
  • Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams

WILD MUSHROOM PASTA



Wild Mushroom Pasta image

Provided by Richard Flaste

Categories     dinner, easy, lunch, quick, pastas, main course, side dish

Time 30m

Yield Four servings

Number Of Ingredients 8

3 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 tablespoons finely chopped flat-leaved parsley
2 cups coarsely chopped tomatoes
4 cups assorted wild mushrooms, like chanterelles, pleurotes, shiitake and morels (halve any large mushrooms)
Salt to taste
3/4 pound imported farfalle or penne

Steps:

  • Heat the oil in a skillet or medium-size saucepan, add the onion and cook over medium heat, uncovered, until translucent.
  • Toss in the garlic and parsley and cook for 1 minute, then add the tomatoes and cook over medium heat, covered, for 5 minutes. Add the mushrooms and cook, covered, for another 5 minutes. Add salt to taste and continue to cook the mixture for 5 minutes more.
  • Meanwhile, cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain and toss with the mushrooms and tomatoes. Serve hot, at room temperature or chilled.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 12 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 520 milligrams, Sugar 6 grams

Related Topics