Best 2 Best Wild Mushroom Recipes

**Discover the Enchanting World of Wild Mushrooms: A Culinary Journey Through the Forest's Delights**

Immerse yourself in the captivating realm of wild mushrooms, where extraordinary flavors and textures await your culinary exploration. From the earthy elegance of chanterelles to the nutty richness of porcini, these hidden treasures of the forest offer a symphony of tastes that will tantalize your palate. Whether you prefer the delicate charm of sautéed morels or the robust heartiness of roasted king oyster mushrooms, this collection of wild mushroom recipes will guide you through a gastronomic adventure like no other. Embark on a culinary odyssey that unveils the secrets of these woodland gems, transforming them into exquisite dishes that celebrate the beauty and bounty of nature's larder.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED WILD MUSHROOMS

Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

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.

FRESH AND WILD MUSHROOM STEW

Fresh and Wild Mushroom Stew image

Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.

Provided by David Tanis

Categories dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds cultivated brown mushrooms, like shiitake, cremini or portobello
1/2 pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1 large onion, diced
Salt and pepper
1 teaspoon chopped thyme
1 teaspoon chopped sage or rosemary
Pinch red pepper flakes or cayenne
1 tablespoon tomato paste
3 small ripe tomatoes, peeled, seeded and chopped
1 tablespoon all-purpose flour
Porcini broth, heated, or use chicken or vegetable broth
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons chopped parsley

Steps:

Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Forage mushrooms safely: Only pick mushrooms that you are certain are edible. If you are unsure, consult with an expert.
Clean mushrooms thoroughly: Before cooking, clean mushrooms by gently brushing off any dirt or debris. You can also rinse them quickly under cold water if needed.
Use fresh mushrooms: Wild mushrooms are best when they are fresh. If you can't use them right away, store them in the refrigerator for up to 3 days.
Cook mushrooms properly: Most wild mushrooms should be cooked before eating. This will help to remove any toxins and make them more digestible. There are many different ways to cook mushrooms, so choose a method that you like.
Add mushrooms to your favorite dishes: Wild mushrooms can be added to a variety of dishes, including soups, stews, pasta, and salads. They can also be used as a side dish or as a garnish.

Conclusion:

Wild mushrooms are a delicious and nutritious addition to any meal. They are low in calories and fat, and they are a good source of protein, fiber, and vitamins. If you are lucky enough to have access to wild mushrooms, be sure to take advantage of them. With a little care and preparation, you can enjoy these culinary delights safely andอร่อย.