SAUTEED MUSHROOMS WITH GARLIC AND PARSLEY - FUNGHI TRIFOLATI
Provided by Italian Recipe Book
Time 20m
Number Of Ingredients 7
Steps:
- If you got a pack of already sliced mushroom, skip step 1 entirely and start from step 2.
- Briefly clean the mushrooms under the running cold water, dry gently with a paper towel. Remove most dirty and external parts of the stem.
- Depending on the type of mushrooms slice them lengthwise (like in the picture).
- If you have stump or honey mushrooms there is no need to slice or cut them. They're already small enough to be cooked as whole. As to the bigger mushrooms, like porcini or penny bun mushrooms they need to be cleaned gently and cut in cubes.
- Place a large skillet pan over medium heat.
- Add olive oil, butter, chili flakes, chopped parsley (leave 1 tbsp to add at the end of cooking) and garlic cloves crushed with a flat knife. Saute for a minute or two.
- Add sliced mushrooms and stir everything together. Mushrooms will release liquid. Continue cooking for another 5-6 minutes until liquid is reduced.
- Add salt to taste and a tablespoon of chopped parsley you set aside earlier.
- Gently stir through and serve immediately.
GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill. Preheat the oven to 350 degrees F.
- Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
- To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
- To serve, place on large platter, and sprinkle with remaining parsley.
BIG PASTA WITH MUSHROOM, PARSLEY, GARLIC AND THYME
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h
Yield 16 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste. Remove the pan from the heat and whisk in the milk. Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil. Let it bubble for about 5 minutes to get rid of the floury taste. Take off the heat and season with salt, pepper, and nutmeg.
- Melt 2 tablespoons butter and the oil in a large wide pan. Drain the porcini, reserving the liquid, and chop before adding to the pan with 3/4 cup chopped parsley, the dried or fresh thyme, and garlic. Stir for a couple of minutes then melt the remaining 1 stick of butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes. The mushrooms will appear dry at first but will eventually start to give off some liquid.
- Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring and add the sherry and let it bubble away. Turn off the heat when you have a bronzed, syrupy stew.
- Stir the mushroom mixture into the bechamel and add 1 cup of the Parmesan and the other 3/4 cup of the chopped parsley. Put a big pan of water on for the pasta, and when it boils, salt it well. Cook the pasta until al dente, then drain and add to the mushroomy white sauce, stirring it as best you can to get the pasta covered.
- Turn into the large roasting pan and sprinkle over the remaining 1 cup of Parmesan. Bake for 30 minutes or until the top begins to turn golden in places.
- When the tin comes out of the oven, decorate with the remaining 1/4 cup chopped parsley and some sprigs of fresh thyme.
RISOTTO : MUSHROOMS WITH GARLIC, THYME AND PARSLEY
This is an addition to a good basic risotto recipe. I add this to a double batch of my Basic Risotto (recipe #145066). The mushroom mixture is ridiculously flavorful.
Provided by dividend
Categories Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice or tear the mushrooms.
- In a very hot pan, heat the olive oil, and add the mushrooms and thyme. Cook for 1 minute, toss them, then add the garlic and a pinch of salt.
- Cook for 2 or 3 more minutes, taste them to make sure they're cooked through. Add some parsley, a pinch of chili powder, a squeeze of lemon juice, and some pepper. Toss about another minute more, and remove from the heat.
- Finely chop half the cooked mushroom mixture. Add the chopped half to the basic risotto recipe at step 8 (the same time you add liquid or stock).
- Add the other half of the mushroom mixture at step 12 (with the butter and cheese at the very end).
Nutrition Facts : Calories 106, Fat 10.4, SaturatedFat 1.4, Sodium 5.4, Carbohydrate 2.6, Fiber 0.8, Sugar 1.1, Protein 2.2
SPAGHETTI WITH MUSHROOMS, GARLIC & PARSLEY
Spaghetti ai Funghi by Lidia Bastianich - we made it last night and it was pure comfort food :) at its best! We used button & cremini mushrooms only but that is due to personal preference.
Provided by Manami
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Heat the olive oil in a large skillet over medium heat.
- Scatter the garlic & crushed red pepper flakes over the oil and cook, shaking the pan, until golden, about 2 minutes.
- Add as many of the mushrooms as will fit comfortably into the skillet.
- Season lightly with salt and pepper and toss in the sage.
- Add the remaining mushrooms as the mushrooms in the skillet wilt and make room.
- Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.).
- Stir the spaghetti into the boiling wate; return to a boil, stirring frequently.
- Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
- Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer.
- Cook until the liquid is reduced by about half, about 5 minutes.
- If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
- If not, drain the pasta, return it to the pot, and pour in the sauce.
- Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce.
- Check the seasoning, adding salt and peppers if necessary.
- Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls.
Nutrition Facts : Calories 451, Fat 14.3, SaturatedFat 3.8, Cholesterol 9.6, Sodium 242.1, Carbohydrate 62.8, Fiber 3.9, Sugar 4.5, Protein 19
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