Best 4 Mushrooms I Funghi Fritti Col Formaggio Parmigiano Recipes
In the realm of Italian cuisine, there exists a symphony of flavors that dance on the palate, promising a culinary journey like no other. Among these delectable dishes, one stands out with its simplicity and yet profound taste: I Funghi Fritti col Formaggio Parmigiano, also known as Fried Mushrooms with Parmesan Cheese. This culinary delight is a symphony of earthy mushrooms enveloped in a crispy golden crust, generously coated in the rich, nutty embrace of Parmesan cheese. The article presents a collection of recipes that pay homage to this classic dish, each offering a unique twist on the traditional preparation. From the classic "Funghi Fritti" recipe that embodies simplicity, to the indulgent "Funghi Fritti Ripieni" where mushrooms are stuffed with a savory filling, to the innovative "Funghi Fritti al Forno" that combines frying and baking techniques, these recipes cater to diverse culinary preferences. Whether you seek a quick and easy appetizer or a hearty main course, this article holds the key to unlocking the secrets of perfectly fried mushrooms. So, embark on this culinary adventure, and let the aroma of sizzling mushrooms and melted Parmesan cheese tantalize your senses as you discover the art of creating this iconic Italian dish.
Check out the recipes below so you can choose the best recipe for yourself!
PASTA AI QUATTRO FORMAGGI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
- Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
- Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
- Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.
MUSHROOMS - I FUNGHI FRITTI COL FORMAGGIO PARMIGIANO
I have not tried this yet, but this simple dish sounds delicious. This was taken from an Italian web site for our ZTW 7 tour of Italy.
Provided by Baby Kato
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Heat a medium size frying pan, add the butter.
- When pan is ready, add the sliced mushrooms and cook for approximately 5 minutes.
- When ready sprinkle with parmesan cheese.
- Mangiare!
Nutrition Facts : Calories 171.5, Fat 15.3, SaturatedFat 9.5, Cholesterol 41.5, Sodium 296.1, Carbohydrate 2.9, Fiber 0.7, Sugar 1.6, Protein 7.2
MUSHROOM PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Preheat the oven to 400 degrees F.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
SHEET-PAN MUSHROOM PARMIGIANA
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
- To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
- Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
- To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
Tips:
- Choose the right mushrooms: Use fresh, firm mushrooms that are free of blemishes. White button mushrooms, cremini mushrooms, and oyster mushrooms are all good choices.
- Clean the mushrooms properly: Gently wipe the mushrooms with a damp cloth to remove any dirt or debris. Do not soak the mushrooms in water, as this will make them soggy.
- Slice the mushrooms evenly: Slice the mushrooms evenly so that they cook evenly. If the mushrooms are too thick, they will not cook through properly.
- Use a good quality cheese: Use a hard cheese that melts well, such as Parmesan or Pecorino Romano. Grated cheese is easier to work with than shredded cheese.
- Season the mushrooms well: Season the mushrooms with salt, pepper, and any other desired spices before frying them. This will help to enhance their flavor.
- Do not overcrowd the pan: When frying the mushrooms, do not overcrowd the pan. This will prevent them from cooking evenly and will make them soggy.
- Fry the mushrooms in batches: If you are frying a large batch of mushrooms, fry them in batches. This will help to prevent them from overcrowding the pan and will ensure that they cook evenly.
- Serve the mushrooms immediately: Fried mushrooms are best served immediately after they are cooked. They can be served as an appetizer, side dish, or main course.
Conclusion:
Fried mushrooms are a delicious and versatile dish that can be enjoyed in many different ways. They are a great way to use up leftover mushrooms, and they can also be a healthy and satisfying snack. With a few simple ingredients and a little bit of time, you can easily make fried mushrooms at home.
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