Embark on a culinary journey with our exquisite wild mushrooms cooked in parchment, a symphony of flavors that will tantalize your taste buds. This delectable dish showcases the earthy essence of handpicked forest mushrooms, enveloped in a fragrant embrace of aromatic herbs and savory pancetta. Each bite reveals a harmonious blend of textures, from the delicate chew of the mushrooms to the crispy crunch of the pancetta. Discover the art of parchment paper cooking, a technique that seals in moisture and intensifies the natural flavors of the ingredients, resulting in a heartwarming and unforgettable dining experience. Unleash your inner chef and explore the versatility of this recipe, offering variations with different types of mushrooms, herbs, and even a vegetarian option. Let your creativity shine as you customize this dish to suit your palate and dietary preferences. Join us in this culinary adventure and savor the magic of wild mushrooms, artfully prepared and presented in a parchment parcel of pure delight.
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WILD MUSHROOMS IN PARCHMENT WITH WILD MINT
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Cut parchment paper into four 12-inch squares; set aside.
- In a large bowl, combine mushrooms, mint, garlic, and oil; season with salt and pepper and gently toss to combine. Divide mixture evenly between pieces of parchment paper. Fold top half of parchment paper over mixture to enclose, and staple edges to seal.
- Transfer parchment paper packets to a baking sheet. Place in the center of the oven and roast until mushrooms are soft and fragrant, about 25 minutes. Carefully open the mushroom packages and transfer the mushrooms to small warmed plates. Serve immediately.
SAUTEED MUSHROOMS WITH HERBS
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
- Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.
SAUTEED WILD MUSHROOMS
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.
WILD MUSHROOM AND POTATO GRATIN
Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the result of soaking dried porcinis for 30 minutes in boiling water). You can use a mix of wild mushrooms, or just one type. Sauté them with onion or shallots, garlic and savory herbs (thyme and rosemary or sage), season them well and toss with the potatoes. The gratin requires 1 1/2 hours in the oven; first you will doubt that all of the liquid will be absorbed by the potatoes, and about halfway through you will be convinced that the finished dish will be watery and the potatoes hard. But by the end, once all the bubbling has subsided, the soft potatoes will have imbibed all of the flavorful liquid in the dish, and the top and edges of the gratin will be crusty, the way a gratin should be.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Place the dried porcinis in a bowl or a pyrex measuring cup and pour on 1 1/2 cups boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place over a bowl. Drain mushrooms, then squeeze in cheesecloth to extract juices. Rinse several times and chop medium-fine. Measure out 1 cup of broth.
- Meanwhile heat oven to 375 degrees. Rub inside of a 3-quart gratin dish or baking dish all over with the cut half garlic clove and lightly oil with olive oil. Heat oil in a wide, heavy nonstick skillet over medium heat. Add onion or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat to high and add mushrooms. Cook, stirring, until they begin to sweat, 2-3 minutes, reduce heat to medium, and add minced garlic, thyme, rosemary or sage and dried porcinis. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning.
- In a large bowl combine potatoes, mushrooms, half the cheese, and salt and pepper. Arrange in an even layer in gratin dish.
- Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 594 milligrams, Sugar 6 grams
WILD MUSHROOMS AND BRUSSELS SPROUTS
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness. You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container. Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Provided by Melissa Clark
Categories side dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Spread mushrooms on one rimmed baking sheet; toss with 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. On a separate rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Roast both pans of vegetables, tossing occasionally, until vegetables are brown and tender, 20 to 25 minutes. (The mushrooms may be done first, so keep an eye on them.)
- While the vegetables cook, heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add shallots, cinnamon stick and a pinch of salt; cook, tossing occasionally, until shallots are caramelized and tender, 5 to 10 minutes.
- Toss chestnuts into pan and brown lightly, about 5 minutes. Remove pan from heat and stir in brandy. Return pan to medium-high heat and cook until liquid has evaporated. Discard cinnamon stick.
- In a large bowl, toss together vegetables, chestnut mixture and vinegar. Taste and adjust seasonings if necessary. Toss in herbs and serve at once.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 207 milligrams, Sugar 3 grams
Tips:
- Selecting the Right Mushrooms: Choose firm, young, and blemish-free wild mushrooms. Look for varieties with a pleasant aroma and avoid any that have a slimy or moldy appearance.
- Cleaning and Preparing the Mushrooms: Use a soft brush or damp cloth to gently wipe away any dirt or debris from the mushrooms. Avoid washing them under running water, as this can dilute their flavor.
- Using Fresh Herbs: Fresh herbs impart a vibrant flavor to the dish. If possible, use freshly picked herbs for optimal taste and aroma.
- Choosing High-Quality Pancetta: Opt for good-quality pancetta with a balanced flavor. Avoid pancetta that is overly salty or has an off-putting odor.
- Controlling the Cooking Temperature: Begin cooking the mushrooms over medium-high heat to sear them briefly. Then, reduce the heat to low to allow them to cook gently and evenly.
- Adjusting the Cooking Time: The cooking time may vary depending on the type of mushrooms used. For tougher mushrooms, such as porcini or chanterelles, allow them to cook for a longer duration until tender.
Conclusion:
This parchment-baked wild mushroom dish offers a symphony of flavors and textures, making it a delightful addition to any meal. The combination of fragrant herbs, savory pancetta, and tender mushrooms creates a culinary experience that is both comforting and sophisticated. Whether served as a main course or a delectable side dish, this recipe showcases the beauty of fresh, seasonal ingredients and is sure to impress your taste buds. Remember to source high-quality ingredients, handle the mushrooms with care, and adjust the cooking time according to the specific mushrooms used. With a little attention to detail and a dash of culinary creativity, you can easily create this delectable dish that celebrates the bounty of nature.
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