WILD MUSHROOM MEZZALUNA WITH GARLIC BUTTER SAUCE
Provided by Teri & Jenny
Number Of Ingredients 19
Steps:
- Make pasta dough according to the instructions from steps 1-3.
- For filling: Pour oil into a skillet and place over medium-high heat. Add garlic and shallots and sauté for 2 to 3 minutes. Add mushrooms and thyme and continue to sauté for an additional 3 minutes. Season with salt and pepper. Pour mixture into a mixing bowl and stir in the remaining ingredients. Cover and refrigerate filling for 30 minutes.
- Using a 3-3.5" circle cutter, cut out pasta dough rounds. Fill the center of each dough circle with 1 ½ teaspoons of the mushroom mixture and lightly brush the perimeter of the circle with the beaten egg. Fold each mezzaluna in half. Set aside.
- For sauce: Place butter into a large skillet and place over medium heat. Add garlic and and sauté for 3 to 4 minutes and season with salt and pepper. Arugula and sauté until just wilted, about 1 minute. Adjust seasonings.
- Bring a pot of water to a boil and add a small handful of salt. Add 10 to 20 mezzaluna to the pot and boil for 3 to 4 minutes or until they begin to float.
- Transfer mezzaluna from the boiling water, with a slotted spoon, into the skillet with the garlic butter sauce, and sauté for about 2 minutes.
- Transfer mezzaluna to a serving platter and top with a sprinkle of crushed almonds and microgreens, if using. Serve.
Nutrition Facts : Calories 322 kcal, Carbohydrate 6 g, Protein 11 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 95 mg, Sodium 712 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
WILD MUSHROOM SAUCE
Enjoy this wild mushroom sauce with a dish such as Tom Kerridge's pork and chestnut wellington. Its boozy creaminess is like a big, warming hug
Provided by Tom Kerridge
Time 20m
Number Of Ingredients 7
Steps:
- Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
- Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.
Nutrition Facts : Calories 240 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
MUSHROOMS WITH GARLIC BUTTER
Categories Bread Garlic Mushroom Appetizer Side Bake Christmas Quick & Easy Winter Parsley Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 first-course or side-dish servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Toast bread cubes in a shallow baking pan in oven, stirring once, until golden and crisp, 6 to 8 minutes. Meanwhile, melt butter with garlic, salt, and pepper (on the stove or in a microwave). Put mushrooms in an 8-inch square baking dish and toss with garlic butter.
- Bake, stirring occasionally, until mushrooms are soft and juicy, 15 to 20 minutes.
- Just before serving, toss mushrooms with parsley and croutons.
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 "wild mushroom mezzaluna with garlic butter sauce recipes"
7 BEST MEZZELUNE RECIPES - PASTA.COM
From pasta.com
Estimated Reading Time 7 mins
- Mezzelune with Marinara Sauce Recipe. In this recipe, all you need to make mezzelune is all-purpose flour and eggs. Combine your ingredients in a large bowl and knead the dough until it can form into a ball.
- Chicken Mezzaluna. For a heartier meal, try this chicken mezzaluna with pink sauce. The pink sauce consists of butter, minced garlic, half and half, black pepper, parmesan cheese, and some canned spaghetti sauce.
- Wild Mushroom Mezzaluna with Garlic Butter Sauce. Mushroom lovers will enjoy this creamy pasta recipe. This mezzaluna pasta recipe uses a combination of all-purpose and semolina flour, plus eggs, olive oil, and a little water if necessary.
- Mezzelune Pasta with Alfredo Shrimp Sauce. This mezzelune dish is proof that a mouthwatering home-cooked meal doesn’t have to take all day. The author of this recipe uses storebought mezzelune, cutting down on prep time significantly.
- Mezzelune Ravioli with Artichokes, Pecorino, and Thyme. We love this rustic and flavorful version of mezzelune. The filling for this recipe includes artichokes, shallots, garlic, thyme, white wine, lemon, salt, olive oil, and parmesan.
- Butternut Squash Mezzaluna with a Roasted Garlic and Sage Cream Sauce. There is no better fall pasta recipe than this one. Hands down, the flavors you will taste in this mezzaluna dish will keep you wanting more.
- Beet Skin Mezzelune. Lastly, this gluten-free version of mezzelune is colorful and healthy. You will need a food processor to mix the dough. Begin by preparing fresh beets and cook them in a small pot on high heat for about 40 minutes.
ROASTED MUSHROOM IN GARLIC BUTTER SAUCE (20 MINUTES!)
From thissillygirlskitchen.com
MUSHROOM RAVIOLI WITH PARMESAN CREAM SAUCE - INSIDE …
From insidetherustickitchen.com
WILD MUSHROOMS WITH GARLIC AND PARSLEY - FORAGER
From foragerchef.com
ROASTED MUSHROOMS WITH GARLIC BUTTER SAUCE RECIPE
From eatwell101.com
KETO GARLIC BUTTER MUSHROOMS RECIPE - KETO-FRIENDLY SIDE DISH
From ketogenic.com
DUSO’S BUTTERNUT SQUASH MEZZALUNA WITH BROWN BUTTER & SAGE
From dusos.com
CREAMY TUSCAN BUTTER MUSHROOMS IN GARLIC SAUCE | SALTY SIDE DISH …
From saltysidedish.com
SAUTéED MUSHROOMS WITH GARLIC BUTTER · EASY FAMILY RECIPES
From easyfamilyrecipes.com
WILD MUSHROOM MEZZALUNA WITH GARLIC BUTTER SAUCE
From pinterest.com
WILD MUSHROOM MEZZALUNA WITH GARLIC BUTTER SAUCE …
From tfrecipes.com
WILD RICE CAKES WITH MUSHROOM SAUCE – WILDRICE.COM
From wildrice.com
WILD MUSHROOM MEZZALUNA WITH GARLIC BUTTER SAUCE
From copymethat.com
MEZZALUNA PASTA SAUCE | SHARI BLOGS
From shariblogs.com
MEZZALUNA PASTA RECIPE ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
BAKED BRIE WITH GARLIC BUTTER MUSHROOMS – SMITTEN KITCHEN
From smittenkitchen.com
10 BEST GARLIC BUTTER AND MUSHROOM SAUCE RECIPES
From yummly.com
WILD MUSHROOM RISOTTO RECIPE BY CHEF SARAH FRENCH
From chefspencil.com
SAUTéED GERMAN MUSHROOMS WITH GARLIC SAUCE RECIPE - THE …
From thespruceeats.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