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Suillus Recipes

Mushroom Recipes

Asian Marinated Mushrooms

1 lb small mushrooms
2 tablespoons soy sauce
3 tablespoons rice wine (or white) vinegar
1 tablespoon sugar
1/2 cup dry sherry
2 tablespoons onions, minced
2 cloves fresh garlic, minced
1 scant tablespoon salt
1/2 teaspoon fresh ginger, finely minced
Cooking Instructions:
Remove stems from mushrooms. Combine soy sauce, wine, sugar, sherry, onion, garlic, salt and ginger in a saucepan. Bring to a boil and remove from heat. Pour over mushrooms in a heatproof glass or stainless steel bowl, or in a canning jar. Refrigerate for two days, turning mushrooms to coat with the marinade twice daily. Can be kept in refrigerator up to one week before serving.
Marinated mushrooms 1

3 tbsp olive oil
1 small onion finely chopped
1 clove of garlic crushed
1/2 small glass of white wine
1/2 small glass of water
Salt and pepper
350 g mushrooms (preferably small)
Cooking Instructions:
Heat the oil in a heavy based pan.  Add the finely chopped onion and garlic season with salt and pepper and sauté for 5 - 10 mins until the onion has softened.  Add the wine and water and simmer for 20 mins. Clean the mushrooms and slice thinly then add them to the pan and cook for a further 10 mins. Place everything in a serving dish and set aside to cool before placing it in the fridge. Serve cold.
Marinated Mushrooms 2

3 cups water
3 tablespoons lemon juice
1 teaspoon salt
2 (8-ounce) packages firm button mushrooms, trimmed
1/2 cup white wine vinegar
1 tablespoon sugar
2 bay leaves
2 teaspoons coriander seeds
1/2 teaspoon peppercorns
1/4 teaspoon celery seeds
1/2 teaspoon seasoned salt
1/2 teaspoon crushed red pepper flakes
2 teaspoons dried thyme leaves
4 cloves garlic, minced
1/2 cup minced red onion
1/2 cup extra-virgin olive oil
Cooking Instructions:
In large saucepan, combine water, lemon juice, and salt and bring to a boil. Add mushrooms; bring back to a boil, then reduce heat and simmer for 4-5 minutes until tender. Drain mushrooms, reserving 3/4 cup of the liquid. In same saucepan, combine reserved mushroom liquid, sugar, and vinegar. Tie the bay leaves, coriander, peppercorns, and celery seeds in a small square of cheesecloth and add to the saucepan. Add seasoned salt, pepper, thyme, and garlic and bring to a simmer. Simmer for 5-6 minutes. Add red onion and mushrooms to saucepan and remove from heat. Let stand, uncovered, for 30 minutes. Then remove and discard cheesecloth bundle. Place mushrooms and liquid in a 4-6 cup heatproof container. Add olive oil and stir gently. Cover and refrigerate for 3 days before using, shaking the container occasionally. Store in refrigerator up to 5 days longer. Let mushrooms stand at room temperature for 30 minutes before serving.
Marinated Mushrooms 3
1 cup red wine
1/2 cup red wine vinegar
1/3 cup olive oil
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup red bell pepper, diced
1 pound fresh mushrooms, stems removed
1/4 cup chopped green onions
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cooking Instructions:
In a saucepan over medium heat, combine the wine, vinegar, oil, sugar, garlic, bell pepper, red pepper flakes and mushrooms. Bring to a boil, cover and set aside to cool. Once cooled, stir in the green onions, oregano, salt and pepper. Serve chilled or room temperature.
Marinated Mushrooms 4

1 cup of water
1/2 cup of vinegar
1 tablespoon finely chopped red bell pepper
3/4 teaspoon mustard seeds
1/2 teaspoon salt
1/4 teaspoon whole black peppers
1/4 teaspoon sugar
2 gloves of garlic, sliced or chopped
1 pound of whole mushrooms (small to medium size)
Cooking Instructions:
Brush the the mushrooms and wash them. Cut a 1/2 of the stem off. Combine everything but the mushrooms into a pan and bring to a boil. Add the mushrooms and boil covered for 10 minutes. Refrigerate overnight. Ready the next day. Serve as an apetizer or as part of an antipasti plate.
Wild Mushroom Ragu
Servings: 4
2 tablespoons olive oil
3 cups sliced assorted wild mushrooms
1/2 cup chopped green onions
1 cup chopped tomatoes, peeled and seeded
2 tablespoons minced shallots
1 tablespoon minced garlic
2 cups veal reduction
2 tablespoons butter
Salt and black pepper
Cooking Instructions:
In a saute pan, heat the olive oil. When the oil is hot, saute the mushrooms for 2-3 minutes or until slightly wilted. Season with Essence. Add the green onions, tomatoes, shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Right before serving, add the gnocchi. Sauté for 1-2 minutes, just to warm the gnocchi Place the fillet in the center of the plate. Spoon the gnocchi and ragu around the beef. Garnish with fried spinach, chives and Essence.
Wild Mushroom Roulade
Servings: 4
4 cups bread crumbs
4 eggs, beaten
1/2 C Parmesan cheese
1T butter
1 lb spinach, cooked
1 1/2 cup wild mushrooms
1 T flour
2 T dry sherry
1 cup milk
Salt & pepper & nutmeg
Cooking Instructions:
Preparation involves spreading the bread crumbs on a baking parchment (which may not be something you have setting around the house) pouring/smearing on the beaten eggs and cooked spinach, sprinkling on the Parmesan cheese, and baking this until the egg sets up, usually 10 min or less. While this is baking, sautee the mushrooms and add the milk, sherry, spices, and flour to make a cream sauce. The best consistency should be thicker than gravy, with lots of mushroom pieces chunking it up. Pull the hot crumb & egg crust out of the oven, pour the mushroom cream sauce over the surface, and using the baking parchment, roll the whole thing up like a jelly roll. Allow to cool, then slice thick pieces and serve.
Wild Mushroom Tartlets

1 package puff pastry (2 sheets)
1/4 cup butter
4 scallions, chopped
2Tbs chopped parsley
1/2 pound mushrooms
3 Tbs flour
3/4 cup heavy whipping cream
1/4 tsp thyme
1/4 tsp red pepper
1 1/2 tsp black pepper
1 tsp salt
1 Tbs lemon juice
1/3 cup Parmesan cheese
Cooking Instructions:
Thaw and unroll pastry. Using a drinking glass or cookie cutter, press out circles of dough and place in muffin tins. Bake for just 3 minutes in a 350 oven. To make the filling, melt the butter in a frying pan, add mushrooms and shallots and saute until they are soft. Reduce heat and add cream. Mix dry ingredients together in a mixing bowl, then add to the fry pan, whisking to prevent lumps. Finally, add lemon juice and remove from heat. Spoon the filling onto the half-baked pastry, sprinkle Parmesan cheese over the top, and bake at 350 for another 5 minutes, or until cheese melts and pastry begins to brown. Makes 24 appetizers.

Mushroom Recipes

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