Best 4 Wild Mushrooms With Red Onions And Scallions Recipes

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Welcome to a culinary journey into the world of wild mushrooms, red onions, and scallions! This article presents a delectable collection of recipes that showcase the unique flavors and textures of these ingredients. From hearty main courses to savory sides and delectable appetizers, each dish is a testament to the versatility and deliciousness of these natural treasures.

Embark on a taste adventure with our featured recipes:

- **Wild Mushroom Risotto:** A creamy and flavorful risotto that combines the earthy notes of wild mushrooms with the sweetness of red onions and the sharpness of scallions. This dish is a perfect symphony of textures and flavors.

- **Pan-Seared Scallops with Wild Mushroom Sauce:** Succulent scallops are pan-seared to perfection and then bathed in a rich and flavorful wild mushroom sauce. The delicate sweetness of the scallops is beautifully complemented by the savory and earthy flavors of the mushrooms.

- **Roasted Chicken with Wild Mushrooms and Red Onions:** A classic roasted chicken gets an upgrade with the addition of wild mushrooms and red onions. The chicken is roasted to a golden brown, while the mushrooms and onions caramelize, creating a medley of flavors that will tantalize your taste buds.

- **Wild Mushroom and Scallion Stir-Fry:** A quick and easy stir-fry that showcases the simplicity and deliciousness of wild mushrooms and scallions. This dish is a great way to enjoy these ingredients on a busy weeknight.

- **Wild Mushroom Soup:** A hearty and comforting soup that is perfect for a cold winter day. This soup is loaded with wild mushrooms, red onions, and scallions, and it is sure to warm you up from the inside out.

These recipes are not only delicious but also versatile. Feel free to experiment with different types of wild mushrooms, red onions, and scallions to create your own unique culinary creations. So, gather your ingredients, fire up your stove, and get ready to embark on a culinary adventure that will leave you craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

WILD MUSHROOMS WITH RED ONIONS AND SCALLIONS



Wild Mushrooms With Red Onions and Scallions image

This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

1/4 cup (1/2 stick) unsalted butter
3/4 cup extra-virgin olive oil
2 red onions, thinly sliced
Coarse salt
1 pound mixed wild mushrooms, such as chanterelle, morel, and oyster, wiped clean, large mushrooms sliced 1/4 inch thick and small mushrooms left whole
Freshly ground pepper
3 bunches scallions (about 1 pound), trimmed to 6-inch lengths
6 tablespoons champagne vinegar

Steps:

  • In a skillet large enough to hold the mushroom mixture without crowding, melt butter with 1/4 cup oil over medium-high heat. Add onions, and season with 1 teaspoon salt; toss to combine. Cook, stirring often, until onions are translucent, 3 to 5 minutes. Add mushrooms, and toss to combine. Season with salt and pepper. Cook, stirring often, until mushrooms are almost tender, 3 to 4 minutes.
  • Add scallions. Cover; cook, stirring occasionally, until mushrooms and scallions are tender, 7 to 8 minutes.
  • Stir in vinegar and remaining 1/2 cup oil. Season with salt and pepper.

SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC



Sauteed Wild Mushrooms With Shallots and Garlic image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound fresh wild mushrooms, like chanterelles, morels, porcini or any cultivated mushrooms of your choice
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons fine bread crumbs
1 tablespoon finely chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons finely chopped parsley

Steps:

  • Trim the mushrooms, wash them in cold water and drain well.
  • If the mushrooms are large, slice them or cut them in halves or quarters.
  • Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
  • Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED MUSHROOMS AND SCALLOPS



Sauteed Mushrooms and Scallops image

I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!

Provided by Evelyn Chartres

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 3

Number Of Ingredients 7

2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay scallops

Steps:

  • Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
  • Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g

HONEY-GLAZED MUSHROOMS WITH UDON



Honey-Glazed Mushrooms With Udon image

In this weeknight dish, caramelized mushrooms are bathed in a satiny glaze of honey and butter, delivering the winning trifecta of sweet, savory and earthy. Cremini mushrooms are the hardest workers of the fungi world; they are inexpensive and accessible, and while they may not feel as fancy as some wild varieties, with some time in the pan, they burst with complex flavor. (Button mushrooms also do the job well.) Chubby udon are the ideal carriers for the luscious sauce, but for the most satisfying results, use fresh or frozen noodles, rather than the thinner dried strands. (Though in a pinch, they work, too). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, weekday, weeknight, noodles, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt (Diamond Crystal)
1 1/2 pounds fresh or frozen udon noodles (vacuum-sealed)
2 tablespoons neutral oil, such as vegetable or grapeseed
1 pound cremini mushrooms, stemmed and sliced into 1/4-inch pieces
4 garlic cloves, finely chopped
Black pepper
3 tablespoons honey
4 tablespoons butter, preferably salted (see Tip)
1/2 small head Napa cabbage, finely sliced (about 1 pound)
3 tablespoons soy sauce
2 scallions, finely sliced
1 tablespoon sesame seeds, toasted

Steps:

  • Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
  • Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, 1/2 teaspoon salt and a few turns of black pepper. Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
  • Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.

Tips:

  • Choose the Right Mushrooms: Select wild mushrooms that are fresh, firm, and free of blemishes. Some popular edible wild mushrooms include morels, chanterelles, porcini, and shiitake.
  • Clean and Prepare the Mushrooms: Gently brush off any dirt or debris from the mushrooms. If necessary, rinse them quickly under cold water and pat dry. Cut larger mushrooms into smaller pieces.
  • Use a Variety of Onions: This recipe combines red onions and scallions for a flavorful and aromatic dish. You can also use shallots or leeks for a different flavor profile.
  • Cook the Mushrooms Properly: Sauté the mushrooms over medium heat until they are tender and slightly browned. Don't overcrowd the pan, or the mushrooms will steam instead of sautéing.
  • Add Aromatics: Enhance the flavor of the dish by adding aromatic ingredients such as garlic, thyme, or rosemary. You can also use a splash of white wine or dry sherry for a more complex flavor.
  • Garnish with Fresh Herbs: Before serving, sprinkle the dish with fresh herbs such as parsley, chives, or cilantro for an extra burst of flavor and color.

Conclusion:

This delectable dish of wild mushrooms, red onions, and scallions is a culinary delight that showcases the unique flavors of wild mushrooms. The combination of sautéed mushrooms, caramelized onions, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds. Whether served as a main course or a side dish, this dish is sure to impress. Experiment with different types of wild mushrooms and herbs to create your own unique variations of this versatile recipe.

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