Best 5 Stewed Exotic Mushrooms With Gnocchi Port Wine Sauce Recipes

WOOD GRILLED BUFFALO TENDERLOIN WITH WILD MUSHROOMS AND PORT WINE SAUCE

Steps:

• Place the onion, carrot, and celery with the canola oil in a medium saucepan and saute over high heat for 10 minutes or until golden brown and caramelized. Deglaze the pan with the port wine and red wine and cook until most of the wine has been absorbed. Add veal stock and simmer for 1 hour. Strain, return to the saucepan and add thyme and parsley, simmer for 5 minutes. Strain the thyme and parsley, return back to the pot and let simmer for about 30 minutes or until reduced to 1 1/2 cups. Season with salt and pepper to taste, strain through a fine-mesh sieve. Keep warm.
• Preheat oven to 350 degrees F.
• Place shallots in an oven proof pan with the olive oil and cover with aluminum foil. Roast for 1 hour or until tender. Toss with thyme and parsley and season with salt and pepper. Keep warm.
• Place the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a rolling boil over high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a knife. Drain and place on a cookie sheet. Place in the oven for 3 to 5 minutes, until excess moisture is evaporated. Rice the potatoes in a food mill or a ricer into a bowl. Add butter and mash with a potato masher.
• In a small saucepan, bring 1/2 cup half-and-half to a boil. Add to the potatoes, stirring gently until the desired consistency. Do not over mix the potatoes. Season with salt and pepper. Cover and set aside.
• Preheat a large saute pan on medium height heat. Add oil and saute mushroom for 2 to 3 minutes. Stirring often. Once mushrooms become tender add garlic. Saute for 1 minute. Set aside for platting. Mushrooms maybe sauteed a day in advance.
• Place an additional 1/2 cup of half-and-half in a small saucepan and bring to a boil. Add blue cheese and blend with a hand held blender prior to serving.
• To assemble preheat the grill. Season buffalo with salt and pepper and place on the grill. Grill the steaks for 2 to 3 minutes on both sides for medium rare, or until preferred doneness. Remove steaks from grill and let rest. On a dinner plate place a small circle of mushrooms in the center of the plate. Place a quenelle of mashed potatoes in the center of the mushrooms, on top of the potatoes place the buffalo. Using a spoon, pour 1-ounce of port wine sauce around the mushrooms and a little on the buffalo. Blend the blue cheese cream until nice and frothy, and then spoon over buffalo.

GARLIC WINE SAUCE

Steps:

• Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. Mound the potatoes in the center of the plate. Slice a couple of slices off the roast and position them at an angle against the potatoes. Spoon the sauce over top. Garnish with fresh black pepper and long chives.

POTATO GNOCCHI WITH WILD MUSHROOM SAUCE

Steps:

• Bring a large pot of cold water to a boil. Remove stems from shiitake mushrooms, and trim stems of others. Cut all the mushrooms into 1/4-inch slices, and set aside.
• In a large skillet, melt butter over medium-low heat. Add shallots, and cook until translucent, about 3 minutes. Raise heat to medium high, add mushrooms and thyme sprigs, and cook until mushrooms begin to brown on the edges, about 4 minutes. Remove thyme, add chicken stock, and reduce to 1 tablespoon, about 30 seconds. Add cream, salt, and pepper, cooking until cream thickens slightly, about 2 to 3 minutes.
• Drop precooked gnocchi into the pot of boiling water, and cook until heated through, about 3 minutes. (If gnocchi are prepared in advance but not yet cooked, boil them as described in Step 4 of the Potato Gnocchi recipe.) Lift gnocchi out of the water with a slotted spoon or skimmer, and transfer to the mushroom sauce, stirring until evenly coated; cook for about 1 to 2 minutes. Divide among 6 plates, drizzle with truffle oil (if using), and garnish with grated Parmesan cheese and marjoram leaves. Serve immediately.

AROMATIC STEWED MUSHROOMS

Steps:

• Slice mushrooms fairly thickly.
• Heat the oil in a large frying pan.
• Stir in the garlic, after about 2 minutes, the mushrooms.
• Cook for 8-10 minutes, stirring occasionally.
• Season with salt& pepper, and stir in the parsley.
• Cook for 5 minutes more, and serve at once.

GNOCCHI WITH WILD-MUSHROOM SAUTE

Steps:

• Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems. Thickly slice the mushrooms if they are large and set aside.
• In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and tomato paste and cook, stirring, until about 1/2 the liquid has evaporated. Cover the skillet and cook for 5 minutes more.
• Meanwhile, cook the gnocchi according to directions and drain. Place in a serving bowl or on a platter. Stir the remaining tablespoon of butter into the mushrooms and season to taste with salt. Top the gnocchi with the mushrooms and garnish with chives. Serve immediately with grated Parmesan on the side.