Best 4 Funghi Alla Fiorentina Seared Mushrooms With Wilted Arugula Recipes
**Funghi alla Fiorentina: Seared Mushrooms with Wilted Arugula**
Tuscany's quintessential side dish, funghi alla fiorentina, is a symphony of earthy flavors and textures. Fresh mushrooms, kissed by the Tuscan sun, are generously coated in aromatic olive oil and seared to perfection. This simple yet elegant dish is elevated by the addition of wilted arugula, which adds a peppery bite and fresh, verdant color. With only a handful of ingredients and minimal preparation, this rustic Italian dish is a culinary journey to the heart of Tuscany. Alongside the classic recipe, this article presents three variations: funghi trifolati with wild mushrooms, an exotic twist with shiitake and oyster mushrooms, and a vegan version featuring meaty king oyster mushrooms. Each recipe offers a unique symphony of flavors and textures, making this article an indispensable guide to creating unforgettable mushroom dishes.
POLENTA WITH ARUGULA
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the water and salt in a heavy large saucepan. Bring the water to a boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cream, and cheese, if using. Season the polenta, to taste, with salt and pepper.
BRAISED VEAL SHOULDER WITH WILTED ARUGULA
Provided by Food Network
Number Of Ingredients 18
Steps:
- Place veal in salted water. Bring to a boil and reduce to a simmer. When the outside surface of the meat is sealed, remove. In a small rondeau sweat the vegetables, with the thyme, bay leaf, until the onions are clear but without browning. Add the white wine and reduce by 1/2. Add the veal with just enough chicken stock to cover the meat. Bring up to a simmer, cover, and place in a preheated 325-degree oven until tender, about 1 to 2 hours. After braising, remove the rolls and allow to fully cool. Next, slice the rolls into hockey puck sized pieces. Bread only 1 side of the veal piece, first place into the flour, then the beaten eggs, and finally the panko bread crumbs. Be sure to bread only one side. Next heat oil in a saute pan until hot, place pieces into the oil, bread crumb side down, and cook until golden brown.
- For the sauce: Sweat the leek and potatoes until the leeks are tender but no brown color. Add the braising liquid and reduce by 1/3. Add the cream and reduce an additional 1/4. Blend the sauce and finish with tarragon and tomatoes.
WILTED ARUGULA
Serve alongside our Baked Cod with Olives and Rosemary Lentils.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 10m
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.
WILTED ARUGULA AND PORTOBELLO MUSHROOMS
Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.
Provided by JUMAHA
Categories Side Dish Vegetables Onion
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
- Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
Nutrition Facts : Calories 125 calories, Carbohydrate 11.8 g, Fat 7.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 195 mg, Sugar 2.8 g
Tips:
- Choose mushrooms that are firm and fresh, with no signs of bruising or discoloration.
- To clean the mushrooms, wipe them gently with a damp paper towel or brush off any dirt or debris.
- Slice the mushrooms evenly so that they cook evenly.
- Use a large skillet or sauté pan to cook the mushrooms so that they have plenty of room to brown.
- Cook the mushrooms over medium-high heat so that they get a nice sear.
- Don't overcrowd the pan when cooking the mushrooms, or they will steam instead of brown.
- Season the mushrooms with salt and pepper to taste.
- Add garlic, shallots, or other aromatics to the pan to add flavor to the mushrooms.
- Wilted arugula is a great addition to this dish, but you can also use other leafy greens, such as spinach or kale.
- Serve the mushrooms immediately, garnished with fresh herbs, such as parsley or thyme.
Conclusion:
Funghi alla Fiorentina is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The mushrooms are seared until browned and then tossed with wilted arugula, garlic, and Parmesan cheese. This dish is a great way to enjoy the flavors of the season and is sure to please everyone at your table.
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
