Mushroom Recipes

[trufflicious]

If your budget can manage it, shavings of fresh white truffle would be an excellent subsitute for the white truffle oil but the flavour is very strong so you just need the smallest amount.

Originally Posted by salywayn

Wild Mushroom Risotto

Wild Mushroom Risotto gets its deep flavor from a combination of dried and fresh mushrooms. A little drizzle of white truffle oil right before serving is delicious.
Serves two as a main course.

• 3 cups chicken stock; more if needed
• 1 oz. dried porcini soaked for 30 minutes in 1 cup warm water; mushrooms chopped, soaking liquid strained and reserved
• 4 Tbs. butter
• 3/4 cup arborio rice
• 2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely chopped
• 2/3 cup dry white wine
• Salt to taste
• 1/4 cup chopped flat-leaf parsley
• 2 Tbs. freshly grated Parmigiano-Reggiano

1. Heat the chicken stock along with the reserved strained porcini soaking liquid; lower the heat to a simmer.
2. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 min. It should not color. Stir the porcini and the fresh mushrooms into the rice. Stir in the wine.
3. When almost all the liquid has disappeared, after about 2 min., add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the stock is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 min., giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough stock to cover the rice when the liquid has almost disappeared.
4. Continue this way until the rice is just al dente, about 20 min. total cooking time. Bite into a grain; you should see a white pin-dot in the center.
5. Take the risotto off the heat. Add the remaining 2 Tbs. butter; stir vigorously for a few seconds. Add the parsley, cheese, and more salt, if needed.
6. The risotto should be moist and creamy, not runny. Stir in more stock to loosen the risotto, if you like. Serve immediately.

[philly29]

Ingredients for Filets Of Sole With Mushrooms And Bread Crumbs Recipe

* 8 filets of sole
* ½ pound mushrooms, washed, sliced
* ½ cup bread crumbs
* ½ cup water
* 1 lemon, juice only
* 3 tablespoons butter
* Seasonings to taste

Instructions

1. Put the filets of sole in a small buttered baking dish.
2. Season.
3. Sprinkle with the bread crumbs.
4. Add mushrooms, water, butter and lemon juice.
5. Bake in hot oven for about 10 minutes.
6. Then serve.

[Kitchen Witch]

Creamed Eggs and Mushrooms

12 hard boiled eggs, cool and shell
16 ounces fresh mushrooms, sliced
3 ounces shredded low fat cheddar cheese
salt and freshly ground pepper to taste
1 1/2 tablespoons margarine or butter
3 cups no fat half and half
1/2 packet dry butter buds
3 tablespoons flour
1/8 teaspoon grated nutmeg
dash Tabasco sauce

Make a white sauce by whisking flour and butter buds into no fat half and half or condensed non fat milk, then cooking over medium heat, stirring constantly until it thickens. Saute mushrooms in margarine or butter until done. Cut eggs in half. Throw away 6 yolks and crumble the other six. Cut the whites into slices, then toss with the yolks. Layer cooked mushrooms and eggs in sprayed 2 quart baking dish; two layers each, then pour white sauce over and top with grated cheese. Cover and bake at 350F for 25 minutes. Serves 4.