POLENTA CRACKERS WITH ROASTED WILD MUSHROOMS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crackers: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, cornmeal, Parmesan, tarragon, cayenne and 1 teaspoon salt in a food processor and pulse to combine. Add the butter and pulse until incorporated. Add the heavy cream and process until the dough comes together. If the dough is too dry, add a little more cream, 1 teaspoon at a time, until the dough comes together.
- Lightly flour a sheet of parchment paper and place the dough on top. Shape the dough into a rectangle with your hands, then lightly flour the dough and roll it out with a rolling pin until it is a little less than 1/4 inch thick (about a 15-by-12-inch rectangle). Poke all over with a fork. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.
- For the mushrooms: Increase the oven temperature to 450 degrees F. Line a baking sheet with foil.
- Toss the mushrooms with the oil, 3/4 teaspoon salt and a few grinds of pepper on the prepared baking sheet. Roast, stirring once or twice, until tender and well browned, 20 to 25 minutes.
- In a small bowl, combine the lemon juice, tarragon and a pinch of salt and pepper. Transfer the mushrooms to a bowl and top with the tarragon-lemon juice mixture.
- Serve the crackers with the mushrooms on the side for topping.
WILD MUSHROOM CRACKERS
These crackers use mushroom powder made from dried mushrooms ground with a mortar and pestle or in a spice grinder; it adds a rich, earthy flavor to these savory snacks.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 7 dozen 2-inch crackers
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and goat cheese on medium until well combined. Add flour, mushroom powder, and pepper; mix until just combined and crumbly. Scrape down sides of the bowl, and add the milk. Mix on low speed until the dough comes together; it should be quite stiff.
- Divide dough into thirds. Wrap two pieces in plastic wrap; set aside. On a lightly floured work surface, roll out third piece to 1/8 inch thick. Cut dough with a 2-inch cookie or biscuit cutter, arrange on a baking sheet, and prick each with a fork once or twice. Sprinkle with salt, and bake for 15 to 20 minutes or until the crackers start to brown.
- Remove from oven; let cool on a wire rack. Repeat with remaining dough, rerolling scraps once. Serve when cool, or store in airtight container for up to 1 week.
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.
CRACKER-STUFFED MUSHROOMS
Mushroom caps are stuffed with a savory blend of chopped mushroom stems, onion, red pepper, cracker crumbs and basil for classic baked appetizers.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 20 servings, 1 mushroom each.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Remove stems from mushrooms; finely chop 1/4 cup of the stems. Discard remaining stems or cover and refrigerate for another use. Melt margarine in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir until tender. Stir in crumbs and basil.
- Spoon crumb mixture evenly into mushroom caps; place on baking sheet.
- Bake 15 minutes or until heated through.
Nutrition Facts : Calories 30, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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
FRIED MORELS (FRIED WILD MUSHROOMS)
This could be a main dish, side dish, or just a snack. The best part of this is actually going out into the timber/woods to look for the mushrooms (which is somewhat relaxing), or you can find someone who has done all the leg work and pay them (2003 going price) $25 per pound. These are very popular and somewhat of a delicacy around these parts (midwest), since they can only be enjoyed once a year when the mushrooms are in season (late April/early May). These are VERY rich, and can cause unwanted "side effects" if you eat to many!! Once you eat them, you will know your limit. I put no amounts for the ingredients because you never know how many you will find, and you must adjust the recipe for the amount of mushrooms you have!! ENJOY!!
Provided by angela hollander
Categories Vegetable
Time P2DT12m
Yield 10 slices
Number Of Ingredients 6
Steps:
- This is for the avid mushroom hunter!
- You must prepare the mushrooms first by washing them gently under cold water, slicing them lenghtwise into strips (the bigger the mushroom, the more slices you can get), then soak them overnight in salt water in the refrigerator.
- When you are ready to fry'em up: beat eggs in one bowl.
- crush crackers in another bowl.
- dip sliced mushrooms into egg.
- then dip into crackers.
- if you wish, you can"double dip" by putting them back into egg and roll in crackers agian.
- put them into the heated pan with butter already melted.
- fry mushrooms until"crust" is golden brown or slightly darker, mushrooms must be turned to evenly cook both sides.
- put on paper towl to drain and ENJOY!
Nutrition Facts :
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