Ramp & Wild Mushroom Crostini

April 19th, 2011 § 0 comments § permalink

Makes 15-20 crostinis

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, chopped fine
9-10 ramps, cleaned and trimmed, chopped fine
1 cup fresh morel mushrooms or other wild mushrooms, cleaned and chopped fine
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1 tablespoon white wine
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
Baguette, sliced thin and lightly toasted
Pecorino cheese, shavings for garnish

Directions

In a medium skillet over medium high heat, add olive oil and butter. Cook garlic until fragrant, 1 minute. Add ramps and sauté another minute or so. Add the morels, herbs and wine, cook another minute and season with salt, pepper, and cayenne. Place a spoon full on a crostini and garnish with pecorino shavings.

Wild Mushroom Ravioli with Fresh Spring Market Vegetables in a Lemony Herb Broth

November 10th, 2009 § 0 comments § permalink

Serves 4

INGREDIENTS

1 package fresh wild mushroom ravioli, about 15-20 small-medium raviolis
Olive oil
2 sprigs fresh spring garlic, chopped fine
2 ramps, chopped ¼ cup spring red onions sliced round
Zest of 2 lemons
¼ cup parsley, chopped
¼ cup tarragon, chopped
¼ cup chives, chopped
Salt/pepper
¼ cup carrots, chopped fine
½ cup asparagus tips
½ cup fresh peas, shelled
Juice of 2 lemons
¼ cup dry white wine
1 ½ cups mushroom broth
½ cup asiago cheese shaved (for garnish)

PREPARATION

Before you start the vegetables, make sure you have a large pan of salted water boiling for the ravioli that will only take a few minutes. In a medium saucepan heat olive oil and add, garlic, red onions and ramps, sauté for a few minutes until onions are almost translucent but not quite. (The dish is better if the items are a bit fresher or less cooked through) Add lemon zest and fresh herbs and salt and pepper, sauté for not longer than a minute or two. Next add asparagus, carrots and peas and sauté another 2 minutes. Add the juice and the white wine and stir well, loosening any flavors sticking to the pan. Add the mushroom broth and bring to a boil then turn on low covered for 5 minutes and then turn off. In the meantime drop your raviolis in the boiling water in the other large pot and cook for about 3-5 minutes or until raviolis float to the top of the water, take out. Place a few raviolis in each bowl, pour equal amounts of vegetables and juice over them and garnish with the shaved asiago. A few sprinkled chopped chives on top are nice as well.

Mushroom Herb Asparagus Risotto

October 31st, 2009 § 0 comments § permalink

Follow the basic risotto recipe and add the ingredients listed below during the sauté stage and the fresh herbs at the end.

INGREDIENTS

2 c aborio rice
1 c crimini mushrooms sliced thick
1 bunch asparagus chopped in 1 1/2 inch sections
½ c chopped shallot
1 c dry white wine
¼ c butter
¼ c asiago cheese
¼ c each of the following herbs chopped fine: basil, chives, tarragon, and thyme

Mushroom Herb Pizza

October 24th, 2009 § 0 comments § permalink

Classic dough and classic tomato oregano sauce are topped with fresh chopped crimini mushrooms or a variety of mushrooms, fresh basil, parsley and mozzarella cheese. A true classic.

Rosemary Skewered Beef and Mushrooms

October 20th, 2009 § 0 comments § permalink

Makes 4 Servings

INGREDIENTS

½ c tamari
6 cloves crushed garlic
¼ c chopped rosemary
¼ c chopped tarragon
¼ c olive oil
1 tsp red pepper flakes
½ c red wine
¼ c grated fresh horseradish
1 Pound cubed beef
1 package brown crimini mushrooms
12 Rosemary skewers

PREPARATION

Mix all wet ingredients ina large bowl and place meat and mushrooms in the liquid.  Marinade for up to one hour.  Place beef and mushrooms alternately on the skewers.  Grill to desired texture and wellness.

Mushroom Thyme Chicken in a Bag 30 Minute Meal

October 13th, 2009 § 0 comments § permalink

Makes 2 Servings

INGREDIENTS

2 chicken breasts
1 c sliced mushrooms
¼ c chopped shallots
½ c chopped thyme
Juice of one lemon
¼ c white wine
Salt pepper

PREPARATION

Preheat oven to 375 F.  Mix all ingredients except chicken breasts  in a bowl together well.
Place each chicken breast on a large sheet of aluminum foil, sprinkle with salt and pepper.  Place half the mushroom thyme mixture on each chicken breast, making sure all the liquid is split evenly as well.  Fold the aluminum tightly making sure that none of the liquid can escape.  Place both packets on a baking sheet and bake for about 30 minutes.

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