Pan Seared Mushrooms With Cream And Dill Recipes

QUICK & EASY PAN SEARED WILD MUSHROOMS

Steps:

• Rinse the mushrooms to remove any dirt. See info in blog post for removing/trimming stems. We left small or petite mushrooms whole, halved the medium sized ones, and quartered the larger ones. Most of the chanterelles we left intact with the exception of a few very large ones.
• Heat a large sauté pan over medium-high heat. When the pan is hot, add all of the mushrooms. Cook the mushrooms, stirring frequently, until they release all of their water, 10-15 minutes.
• Meanwhile, heat the butter over medium heat in a small sauté pan. Once melted, add the garlic and cook, stirring a few times, until softened, about 5 minutes. Add the parsley and cook for 2-3 minutes more.
• Once the mushrooms have released their liquid, drain off any water in the pan. Add the wine, ¼ cup at a time, stirring well between additions.
• Add the garlic to the mushrooms and season with salt and pepper. Cook everything for an additional 5 minutes or so, taste, and adjust seasoning if necessary.

CREAMY FARRO WITH CRISPY MUSHROOMS AND SOUR CREAM

Steps:

• Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
• Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there's another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
• Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
• Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
• Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.