Best Buttered Wild Mushrooms With Onion And Hot Chilis Recipes

BEST-EVER WILD MUSHROOM RAGU

Steps:

• Add 3 tablespoons of olive oil to a large, heavy-bottomed pot (such as a Dutch oven) over medium-high heat. Once hot & shimmering, add half of the mushrooms. Stir to coat the mushrooms in the oil then cook, stirring occasionally, until deeply browned & golden, about 8-10 minutes. Once browned, season with a good pinch of kosher salt & ground black pepper as desired. Transfer the browned mushrooms to a plate & set aside. Repeat with the remaining mushrooms.
• Meanwhile, as the fresh mushrooms brown, reconstitute the dried porcini mushrooms. Add the vegetable broth & dried porcini mushrooms to a small saucepan over medium-high heat. Bring to a boil & reduce heat to maintain a gentle simmer. Simmer 10 minutes to reconstitute the mushrooms. Use a slotted spoon or spider strainer to remove the mushrooms from the pot, allowing all excess liquid to drain back into the pot. Remove the porcini-infused stock from the heat & set aside for later use. Transfer reconstituted porcini mushrooms to a cutting board & finely chop. Set aside.
• Once the fresh mushrooms are browned, cook the aromatics. Add the remaining 2 tablespoons olive oil to the same pot used to brown the mushrooms. Reduce heat to medium. Once hot & shimmering, add the onions. Season with 1/2 teaspoon kosher salt & ground black pepper, as desired. Cook, stirring occasionally, until softened & fragrant, about 5-6 minutes. Add the chopped porcini mushrooms from Step 2 & cook, stirring occasionally, until most of the moisture is cooked out, about 1-2 minutes. Add in the garlic & fresh thyme. Cook, stirring constantly, until fragrant, about 1-2 minutes longer.
• While the aromatics soften, it's a great time to get your pasta going. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta - do NOT rinse it!
• Increasing the heat to medium-high, pour the dry vermouth into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 3-4 minutes, until the vermouth is almost completely absorbed into the aromatics.
• Add the porcini-infused stock from Step 3 to the pot, along with the grated parmesan. Stir to combine. Bring the ragu to a boil, then reduce to a simmer. Simmer 5-7 minutes, until thickened slightly. Stir in the heavy cream & the browned mushrooms from Step 1. Taste & adjust seasonings as desired.
• Add the cooked pasta to the pot with the wild mushroom ragu sauce, tossing to coat. The wild mushroom ragu should evenly coat the pasta. Add in some of the reserved pasta water if the ragu needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with & absorb some of the wild mushroom ragu.
• Portion the wild mushroom ragu pasta into individual pasta bowls, topping with additional grated parmesan & chopped fresh herbs as desired. For an extra-luxe finishing touch, I like to finish each bowl with the lightest drizzle of black truffle oil. Serve immediately. Enjoy!

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 MUSHROOMS WITH RED ONIONS AND SCALLIONS

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.

WILD MUSHROOM ENCHILADAS WITH ANCHO CHILI-CREAM SAUCE

Steps:

• Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chilies and soak 30 minutes. Drain chilies, reserving 6 tablespoons soaking liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard. Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.
• Preheat oven to 350°F. Combine cream and chili puree in heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)
• Melt butter in another heavy large skillet over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro, tomatoes and 3 tablespoons cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat.
• Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down on same baking sheet. Cover enchiladas with foil.
• Bake enchiladas until heated through, about 10 minutes. Transfer to plates. Spoon some sauce atop each. Serve, passing any remaining sauce separately.

OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILI OIL

Steps:

• Preheat oven to 425 degrees. In a large bowl, combine mushrooms, 3 tablespoons olive oil, garlic and shallots, and salt and pepper to taste. Mix until the ingredients are lightly coated with oil.
• Arrange evenly in one layer in a large, heavy roasting pan and roast until tender, about 15 minutes. Remove from pan, and let cool.
• Prepare chili oil: in a blender, combine 1 cup olive oil, the New Mexico chilies, the chile de arbole and ancho powder. Puree. Strain through a fine strainer, and reserve. (Recipe to this point can be made a day ahead.)
• To serve, preheat the oven to 425 degrees. Place the mushrooms in a large baking dish, drizzle with 1/2 cup chili oil and top with cheese slices. Bake until hot, 5 to 8 minutes. Remove from oven, garnish with thyme, and drizzle with a little more chili oil (any remainder will keep for three days). Serve hot.

WILD MUSHROOM AND BUTTER BEAN PASTA

Steps:

• Put beans in a pot and cover with water by 2 inches. Add bay leaf and 1/2 teaspoon salt and and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 30 minutes. Let beans cool to room temperature in cooking liquid and set aside. When cool, taste and correct salt. (If using dried beans, cooking time will be about 1 hour.)
• Prepare a large pot of water for cooking pasta and bring to a boil.
• Put pancetta in a wide, deep skillet over medium-high heat. Add 1 tablespoon olive oil and stir to coat. Let lardons sizzle gently until crisp and golden, about 3 minutes. Add onions, season lightly with salt and cook, stirring, until lightly browned and softened, about 5 minutes. Remove onion mixture from pan and set aside.
• Return pan to stove over high heat and add 2 tablespoons olive oil. When oil is hot, add chanterelles and stir to coat. Season generously with salt and pepper and cook, stirring until lightly browned, about 2 minutes. Turn heat to medium and stir in garlic, crushed red pepper flakes and chopped rosemary. Cook for a minute more and turn off the heat.
• Add a handful of salt to the pasta water, then add rosemary sprig and bring to a full boil. Add bucatini and stir well. Adjust heat to keep pasta cooking briskly. Cook until firmly al dente (you should feel it is not quite done) and drain.
• While pasta is cooking, put skillet of mushrooms back on medium-high heat. Add reserved onion-pancetta mixture and heat through, stirring. Add beans and 1 cup bean cooking liquid and bring to a simmer.
• Add cooked pasta to pan and stir well, coating the pasta with the mushroom-bean mixture. While stirring, let pasta finish cooking, about 1 minute more, adding a little more bean liquid if necessary. Transfer to a wide pasta bowl, sprinkle with parsley and serve. Offer grated Parmesan or pecorino cheese if you wish.

BUTTERED WILD MUSHROOMS ON TOAST

Steps:

• Heat 1 tbsp butter, the rosemary and garlic in a frying pan over a medium heat. Once bubbling, toss in the mushrooms and cook until golden and tender. Add the remaining 1 tbsp butter to the pan with the Marmite and swirl it around to coat the mushrooms. Remove from the heat and scatter over the parsley with a little seasoning.
• Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately.