|
 |
 |
 |
 |
Recipes Matsutake Mushroom Recipes Matsutake Stir Fry
In bowl, pour heated water or stock over coarsely chopped Matsutake mushrooms and let sit for one hour. In separate bowl, add soy sauce, miso, vinegar, lime juice, Matsutake soaking water and spices, and mix to a smooth consistency. In wok, saute vegetables and Matsutake in peanut and sesame oil. (Add cabbage, zucchini and garlic last, so they are just heated through.) Use miso mixture to moisten vegetables frequently as they saute, to form a rich sauce. Serve over rice. Mixed Mushroom Recipes Hungarian Mushroom Soup
In bowl, pour heated water or stock over coarsely chopped mixed mushrooms and let sit for 15 minutes. In saucepan, lightly saute onion in butter, add flour and cook while stirring 2-3 minutes. Slowly whisk in mushrooms and their soaking water and cook over medium heat until thickened. Add milk and paprika and simmer another 2 or 3 minutes. Whisk in 1/2 cup of the sour cream, then add remaining ingredients. Garnish with a dollop of sour cream in the bowl. Beef Tenderloin with Wild Mushroom Sauce Wild Mushroom Sauce: Beef Tenderloins: Directions: For the sauce, slice mushrooms and set aside. In a large sauté pan, heat the oil until very hot. Add mushrooms and sauté until tender, 3 to 4 minutes. Add shallots and garlic and sauté lightly. Add wine and boil over medium heat until reduced by half, about 2 minutes. Add stock and reduce by half again, 4 to 5 minutes. Add rosemary and cream and cook for 2 to 3 minutes to reduce slightly. Season with salt and pepper. Keep sauce warm while cooking the tenderloins. For the tenderloins, preheat over to 350 degrees F. Heat oil in a large sauté pan until smoking hot. While the oil is heating, coat the tenderloins with pepper and season with salt. Sear each side in the hot pan until brown, 2 to 3 minutes total. Place in oven for 10 to12 minutes, until tenderloins are medium-rare. Place tenderloins on plates or a platter and spoon the mushroom sauce over them. Crumble the Gorgonzola cheese over the top and serve hot. Suggestions: Use the best mushrooms you can find. If you can't find fresh wild mushroom, try domestic mushrooms and a few dried wild mushrooms. Rehydrate the dried mushrooms in either hot water or heated wine, allowing them to sit until they are soft. Add the liquid to the sauce. WILD MUSHROOM BEEF STEW Tender chunks of beef simmered with wine, garlic and
thyme, accented with mushrooms, is perfect for entertaining. Just add
a green salad and bread. 1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4½ to 5½-quart slow cooker. Sprinkle with flour mixture; toss to coat. 2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well. 3. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired. Makes 6 servings (about 1½ cups each) Pasta With Morel Mushroom Cream Sauce
Slice mushrooms into bite size slices. *If using dried mushrooms reconstitute them in a bowl by covering them in warm water for half an hour. Then, lift them from the water and squeeze out most of the liquid. Reserve the liquid. Melt butter in a large sauté pan. Add sliced mushrooms and sauté on medium heat. As the mushrooms begin to release their juices, stir in the wild leeks or garlic, the chopped parsley and a pinch of salt. While the mushrooms are cooking, cook and drain the pasta so it will be ready as soon as the mushroom sauce is done. If the mushrooms begin to dry out, add a little water (use the mushroom water if using dry mushrooms). Cook the mushrooms until they begin to brown in spots. Stir in the cream. Heat through until the mixture thickens a little (you can add more cream if you are serving 4 or more people.) Stir in a tablespoon or two of grated cheese and add some black pepper. In a large serving bowl mix pasta with the cream sauce a little at a time. if you add too much pasta it will be dry. Serve with fresh ground black pepper and grated cheese. Garnish with fresh parsley sprigs. This should serve from 4 to 6 people, depending on appetites. Chantrelle Mushroom Stroganoff Preparation time 10 minutes – Cooking time 15 minutes The meat-eaters version of this dish includes beef or veal and is said to have been prepared as an after-theatre supper for a member of the Russian nobility; in fact, variants of it exist in most Baltic countries. 250g - fettuccine 1. Cook pasta in large saucepan of boiling water, uncovered until just tender; drain 2. Meanwhile, melt butter in large saucepan, add onion and garlic; cook, stirring, until onion softens. Add mushrooms; cook, stirring until mushrooms are browned and just tender. Add wine, sauce, stock and the water, bring to a boil; reduce heat, simmer 5 minutes. 3. Blend cornflour and the extra water in a small jug, add to mushroom mixture; cook, stirring, until sauce boils and thickens. Add sour cream and parsley; stir until hot. Serve mushroom stroganoff with pasta. Serves 4 Per serving 20.3g fat; 2110kJ Tip: You can serve the stroganoff over any favourite pasta, or with rice or mashed potatoes. Serving suggestion: serve with panzanella, or a tossed green salad and crusty bread.
|
 |
|||||||||||
 |
 |
2
pounds beef for stew, cut into 1-inch pieces