**Savor the Earthy Goodness: Sautéed Mushrooms with Gremolata and Accompanying Recipes**
Indulge in the symphony of flavors that sautéed mushrooms with gremolata offer. This culinary delight features tender, succulent mushrooms kissed by the warmth of butter and infused with aromatic herbs. The gremolata, a vibrant blend of parsley, lemon zest, and garlic, adds a burst of freshness and tang, elevating the mushrooms to an unforgettable delicacy. Our comprehensive article delves into various recipes that showcase the versatility of sautéed mushrooms, from the classic sautéed mushrooms with garlic and butter to the more adventurous sautéed mushrooms with balsamic vinegar and goat cheese. Whether you seek a quick and easy side dish or a hearty main course, our curated collection has something to satisfy every palate. So, let your taste buds embark on an exquisite journey as you explore the world of sautéed mushrooms.
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
CRISPY GNOCCHI WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 10 ounces chopped white mushrooms in olive oil in a large nonstick skillet over medium-high heat until golden, 8 to 10 minutes, stirring halfway through. Stir in 1 teaspoon soy sauce, 2 grated garlic cloves and 1/2 teaspoon lemon zest; transfer to a bowl. Add 1 tablespoon olive oil and a 12-ounce package refrigerated gnocchi to the skillet. Cook, stirring, until crisp, 5 minutes. Stir in the mushrooms and 1/4 cup chopped parsley. Season with salt and pepper.
PASTA WITH MUSHROOMS AND GREMOLATA
This savory pasta is just one idea for gremolata, a pungent mixture of garlic, lemon zest and parsley. It's terrific with the sautéed mushrooms and makes a great condiment for a variety of roasted vegetables.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the gremolata, place the minced garlic, parsley and lemon zest in a mound and chop them together with a chef's knife. Set aside.
- Begin heating a large pot of water for the pasta. Meanwhile, heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon of the olive oil, and when it's hot, add the mushrooms. Sear the mushrooms, stirring with a wooden spoon or tossing in the pan, until they are lightly browned and begin to sweat. Add the salt and the white wine and continue to cook, stirring or tossing the mushrooms in the pan, until the wine has just about evaporated and the mushrooms are glazed, about 5 minutes.
- Add the remaining tablespoon of oil and the gremolata and pepper. Cook, stirring, until fragrant, about 1 more minute. Taste and adjust salt. Keep the mixture warm while you cook the pasta.
- When the water comes to a rolling boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Before draining, remove 1/2 cup of the pasta cooking water. Add 1/4 cup of it to the mushrooms and stir together.
- Drain the pasta and toss with the mushrooms in a large pasta bowl or in the pan. If it seems dry, add 2 to 4 tablespoons of the reserved cooking water. Serve with Parmesan cheese if desired.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 572 milligrams, Sugar 4 grams
GREEN BEANS GREMOLATA
Steps:
- Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
- For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
- When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.
SAUTÉED MUSHROOMS WITH GREMOLATA
Steps:
- This dish is extremely versatile and works well with meaty wild mushrooms or cultivated ones. Serve on Bruschetta for dinner or use the mushrooms as a pizza topping. Pairs well with Monthaven 2008 Chardonnay. 2 tablespoons extra virgin olive oil 1 pound cultivated or wild mushrooms (such as shitake, chanterelles, or oyster mushrooms, or a combination) trimmed and quartered if small, thickly sliced if large. Salt 2 tablespoons of Monthaven Chardonnay Freshly ground black pepper Heat a large, heavy non-stick skillet over medium-high heat. Add 1 tablespoon of the olive oil, and when it's hot, add the mushrooms. Sear the mushrooms, stirring with a wooden spoon or tossing in the pan, until they are lightly browned and begin to exude their juices. Add salt to taste, and the wine, and continue to cook, stirring or tossing the mushrooms in the pan, until the wine has just about evaporated and the mushrooms are glazed, 5 to 10 minutes. Add the remaining 1 tablespoon oil, pepper to taste, and the gremolata. Cook, stirring, until fragrant, about 1 more minute. Taste and adjust salt. Serve hot. Advance Preparation: You can make this recipe through Step 1 hours in advance. Reheat over medium-high heat and proceed with Step 2. GREMOLATA Makes about ¼ cup Do not make more than 1 to 2 hours ahead because the garlic will become very pungent This classic Italian seasoning - a mixture of minced garlic, parsley and lemon zest - is wonderful with pasta, with roasted and grilled vegetables, and especially with pan-cooked mushrooms. 1 to 2 garlic cloves (to taste), finely minced ¼ cup finely minced fresh flat-leaf parsley 2 teaspoons grated lemon zest Toss together all ingredients. Add to dishes shortly before serving.
MUSHROOM SOUP WITH HAZELNUT GREMOLATA
Provided by Tori Ritchie
Categories Soup/Stew Mushroom Vegetable Sauté Vegetarian High Fiber Lunch Carrot Fall Hazelnut Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Place porcini in 1 cup hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.
- Melt 2 tablespoons butter in large pot over medium-high heat. Add onion and carrot and sauté until soft, about 5 minutes. Add 1 pound crimini mushrooms;sprinkle with salt. Sauté until mushrooms are soft and browned, about 5 minutes. Add porcini and sauté 3 minutes. Add 3 cups broth and reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavors blend, about 20 minutes. Cool slightly. Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed. Return soup to pot.
- Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl. Set gremolata aside.
- Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat. Add 12 ounces assorted mushrooms and sauté until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among bowls. Top with sautéed mushrooms and gremolata.
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
Tips:
- Choose the right type of mushroom. For sautéing, use firm mushrooms with a mild flavor, such as cremini, shiitake, or oyster mushrooms.
- Clean the mushrooms properly. Wipe them with a damp cloth or rinse them under cold water. Do not soak them in water, as this will make them soggy.
- Slice the mushrooms evenly. This will help them cook evenly.
- Use a hot skillet. This will help to sear the mushrooms and prevent them from stewing.
- Don't overcrowd the skillet. If you do, the mushrooms will steam instead of sautéing.
- Season the mushrooms with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Cook the mushrooms until they are tender and slightly browned. This will take about 5-7 minutes.
- Serve the mushrooms immediately. They can be served as a side dish or added to pasta, rice, or soup.
Conclusion:
Sautéed mushrooms with gremolata is a simple but delicious dish that can be enjoyed by people of all ages. The mushrooms are tender and flavorful, and the gremolata adds a bright and herbaceous note. This dish is perfect for a quick and easy weeknight meal or a special occasion dinner.
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