CEPES PROVENCALE (SAUTEED WILD MUSHROOMS WITH GARLIC)
Provided by Craig Claiborne
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove and reserve mushrooms stems. Place caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle. Chop stems.
- Heat oil in heavy skillet and add sliced mushroom caps when it is hot and starting to smoke. Sprinkle with salt and pepper. Cook over high heat, stirring and shaking skillet, about 2 minutes or until mushrooms are slightly crisp.
- Pour off most of oil and add chopped mushroom stems, bread crumbs and garlic. Cook, stirring, about 1 minute or until crumbs are slightly browned. Sprinkle with chopped parsley and serve.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 127 milligrams, Sugar 1 gram
SAUTEED WILD MUSHROOMS
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.
SAUTEED WILD MUSHROOMS WITH SHALLOTS (CEPES BORDELAISE)
Provided by Craig Claiborne
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Remove and reserve mushroom stems. Place mushroom caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle. Chop stems.
- Heat oil in heavy skillet and add sliced mushroom caps when very hot and starting to smoke. Sprinkle with salt and pepper. Cook over high heat, stirring and shaking skillet, about 2 minutes or until mushrooms are slightly crisp.
- Pour off most of oil and add chopped mushroom stems, shallots and bread crumbs. Continue cooking about 1 minute or until crumbs are slightly browned. Spoon mushrooms into warm serving dish and add lemon juice and chopped parsley.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 127 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTéED WILD MUSHROOMS
Serve these buttery mushrooms as a side with a rib of beef for an extra special Sunday roast, or stir through pasta or a risotto
Provided by Matt Brown
Categories Side dish
Time 18m
Number Of Ingredients 5
Steps:
- Clean the mushrooms of excess dirt using a small brush. If you need to wash them under cold water, do it quickly as mushrooms act like sponges and will soak up the water.
- Melt the butter until foaming. Add the garlic and cook for 30 seconds. Add the mushrooms and fry for 1-2 mins - try to keep the shape as this all adds to the presentation. Season and finish with a squeeze of lemon juice and the parsley.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
WILD MUSHROOM SAUTé
Categories Mushroom Side Sauté Low Carb Vegetarian Low/No Sugar Spring Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
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.
SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the mushrooms, wash them in cold water and drain well.
- If the mushrooms are large, slice them or cut them in halves or quarters.
- Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
- Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
More about "cepes provencale sauteed wild mushrooms with garlic recipes"
BEST CEPES PROVENCALE SAUTEED WILD MUSHROOMS WITH GARLIC …
From alicerecipes.com
CEPES PROVENCALE SAUTEED WILD MUSHROOMS WITH GARLIC FOOD
From topnaturalrecipes.com
SAUTEED MUSHROOMS WITH GARLIC - SPEND WITH PENNIES
From spendwithpennies.com
FRENCH COOKING: SAUTéED MUSHROOMS | BONJOUR PARIS
From bonjourparis.com
WILD MUSHROOMS RECIPES - NYT COOKING
From cooking.nytimes.com
MUSHROOMS à LA PROVENçAL – FLEXITARIAN KITCHEN
From flexitariankitchen.com
CEPES PROVENCALE SAUTEED WILD MUSHROOMS WITH GARLIC FOOD
From homeandrecipe.com
CEPES PROVENCALE SAUTEED WILD MUSHROOMS WITH GARLIC RECIPE
From latechef.com
CEPES PROVENCALE (SAUTEED WILD MUSHROOMS WITH GARLIC)
From diningandcooking.com
PORCINI-SCENTED “WILD” MUSHROOM SAUTE RECIPE | EPICURIOUS
From epicurious.com
SAUTEED WILD MUSHROOMS WITH SHALLOTS (CEPES BORDELAISE)
From damndeliciou.com
SAUTéED WILD MUSHROOMS | RECIPE | CUISINE FIEND
From cuisinefiend.com
SAUTéED MUSHROOMS {WITH GARLIC AND HERBS} – …
From wellplated.com
WILD MUSHROOMS WITH GARLIC AND PARSLEY - CHEF
From foragerchef.com
CEPS - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
CREAMY GARLIC MUSHROOM ORZO | GIMME SOME OVEN
From gimmesomeoven.com
SAUTEED MUSHROOMS AND WILD GARLIC – THE IRISH TIMES
From irishtimes.com
SAUTéED MUSHROOMS (FAIL-PROOF METHOD!) RECIPE
From rachelcooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love