Portobello Mushroom Caprese
This is a favorite in the kitchen. It's easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you're ready for a meat break.
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Recipe below:
Preheat oven to 400°F.
1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.
2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.
3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.
4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.
5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it's a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.
Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you'd like). Serve immediately.
Wild Mushroom Pasta Bake | Melissa Clark Recipes | The New York Times
Melissa Clark updates the pasta casserole with fontina cheese and wild mushrooms.
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Wild Mushroom Pasta Bake | Melissa Clark Recipes | The New York Times
Vegan Recipe: Homemade Pasta with Wild Mushroom Tomato Sauce
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
Chef Chloe and Chef Roberto work as a team to bring you his favorite pasta dish that's completely egg free, but just as hearty!
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Fresh Pasta with Wild Mushroom Tomato Sauce
Fresh Pasta:
4 ounces silken tofu
2 cups semolina flour
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon water
Pinch of kosher salt
Bread flour, for dusting
1.Put all the ingredients, except the dusting flour, into the bowl of
a food processor. Process the mixture until it forms a ball. Remove
the dough from the processor, place it on a lightly floured work
surface, and knead a few times until it is smooth and elastic. Cover
with plastic wrap and rest in the refrigerator for at least 30 minutes.
2.Cut the pasta dough into quarters. Roll one quarter out using a
pasta machine or with a rolling pin. Roll it nice and thin, about
1/16th inch in thickness, or on the number 5 setting of a pasta
machine. Be sure to dust frequently with bread flour. Cut the
pasta into the desired shape, using a pasta machine, or cutting it
with a sharp knife or pizza wheel. Repeat the procedure using the
remaining pasta dough.
3.Cook the pasta in a generous amount of boiling, salted water for
2 to 3 minutes, drain, and toss with wild mushroom tomato sauce.
Yield: 1-pound pasta dough
Wild Mushroom Tomato Sauce:
2 cups water
2 ounces dried porcini mushrooms
2 tablespoons high-heat oil such as safflower or grapeseed oil
1 large white or yellow onion, small dice
1 pound shiitake mushrooms, thinly sliced
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 cup red wine
4 vine-ripened tomatoes, medium dice
15 fresh basil leaves, cut into chiffonade
Kosher salt and freshly ground black pepper
1.Rinse the dried mushrooms in very cold water to remove any
grit and dust. In a small pan, bring 2 cups of water to a simmer and
remove it from the heat. Add the dried mushrooms and let them
steep for 10 minutes. Drain the mushrooms and allow the liquid to
sit undisturbed.
2.Heat a large saucepan over high heat, add the oil, and wait until
it shimmers. Add the chopped onions and stir with a wooden spoon
until the onions are lightly browned, about 8 minutes. Add the
shiitake mushrooms and sauté until they release their juices and
begin to brown. Add the minced garlic and the oregano and stir
for 2 minutes. Add the red wine and simmer until the liquid has
reduced by half.
3.Add the diced tomatoes and the reconstituted porcini
mushrooms. Carefully pour in the top three-quarters of the
mushroom soaking water and discard the remainder, which may
contain dust and sand. Simmer the sauce for 10 minutes over low
heat. Stir in the basil and season to taste with salt and pepper.
Yield: 4 cups sauce
How To Clean & Cook Wild Chanterelle Mushrooms | Delicious, Easy & Fast
Did you stumble upon some Chanterelle mushrooms on your hiking trip? At your grocery store? At a farmers market?
Don't be timid! Watch this video and learn how to prepare these little tasty treats.
Ingredients:
1lb Chanterelle Mushrooms
1 each small garlic clove
1 each small shallot
3 sprigs picked thyme
2 tablespoons unsalted butter (optional but highly recommended)
1 tablespoon olive oil
Salt and Pepper
Add mushrooms to saute pan with oil cook over medium high heat until ALL water has been cooked out. This can take up 5-10 minutes sometimes.
Add salt, pepper, butter caramelize lightly.
Add shallot, garlic, thyme cook until very aromatic aka until it smells freaking delicious.
Serve as a side dish or with your favorite food!
#WildMushrooms #Chanterelle #Vegetarian #MagicMushrooms
Wild Mushroom Lasagna with Black Trumpet Bescamel
A wild summer mushroom lasagna with a black trumpet bechamel. The foundation of the recipe was heavily inspired by Evan Funke ‘s American Sfoglino which is a great book for anyone obsessed with pasta. This was decadent yet subtle - nothing beats a big fat corner of lasagna with crispy edges.
Full Recipe is available here: