Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 3 Tablespoon(s) Olive oil 1 large Garlic clove, peeled 2 Shallots, peeled and chopped 500 Gram(s) Assorted wild mushrooms 200 Gram(s) Tomato concasse 2 Tablespoon(s) Celeriac Directions: Sweat together the olive oil, garlic and shallots in a frying pan for 2 minutes. Stir in the wild mushrooms adding the firmer varieties first. Saut‚ over a high heat until the mushrooms start to go soft. Add the tomato concasse‚, celeriac leaves, salt, pepper and paprika. Warm through and serve immediately.
Check some related videos Similar recipes: Wild mushroom moussaka Fry the mushrooms in a little olive oil and season with salt and pepper. Cook the onions and garlic in a little butter for a few minutes, then add the tomato puree and the mushrooms. Add the vinegar and bring to the boil. Allow to simmer for 10-15 minutes Wild thyme pork chops Heat 1 tsp olive oil in skillet over med-high heat. Season each chop with salt and pepper. Coat chops with flour. Brown chops on each side: remove. Heat remaining oil. Add mushrooms and garlic: cook until mushrooms are tender, stirring often. Stir in brot Mushroom and barley soup (shulman) Saute the onion in the fat until translucent. Add mushrooms and garlic, stirring, for 2 minutes. Add the wine and thyme, saute another 3 minutes. Add barley, stir and saute another 3 min. Add the soy flakes and the broth, bring to a full boil and reduce Tangy mushroom miso gravy Wash and slice the mushrooms. Saute mushrooms with the balsamic vinegar in a large skillet until fully cooked. Remove mushrooms from skillet and set aside. Keep the mushroom liquid in the skillet. Add 3 cups water, miso, tamari, and nutritio Impossible mushroom pie Preheat oven 400F. Heat butter and oil in large frypan. Toss in mushrooms and cook over medium-high heat for 4 to 5 minutes. Season. Spread mushrooms, green onions, cheese and tarragon in bottom of greased 10 inch pie plate. Beat remaining ingr Wild garlic wrapped mackerel fillets with red pepper marmalade 1 The marmalade can be made in advance and reheated. Melt the oil and butter in a heavy pan over a low heat. Add the peppers, onion, star anise and chilli. 2 Stir to coat lightly in fat, cover and leave to sweat for 25 minutes, stirring once or twice unt Wild mushroom soup with port Soak the dried mushrooms in hot water for 30 minutes until reconstituted and set aside. Retain the soaking liquid. Place the butter in a saucepan and melt over a gentle heat. Add the diced onion and saut‚ with the garlic until brown. Add the sli Onion mushroom casserole Combine onions with butter, mushrooms and salt; simmer for 5 minutes in a medium size sauce pan. Add cream cheese. When melted, add flour and milk. Reheat. Turn into a 2 qt. greased casserole dish. Sprinkle with misture of grated cheese and crum Grouse & wild rice 1) Combine the wild rice with 2 cups of broth and 1/4 cup butter in a saucepan, cover and cook `til tender. (keep warm) 2) Rince grouse filets and pat dry. Pound the filets between waxed paper with meat mallet `til tender, then combine with the eggs Wild striped bass with heirloom tomato vinaigrette In medium bowl combine vinegar and salt, whisk until salt is dissolved. Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified. Fold in tomatoes and thyme, season with pepper, set aside. Potatoes: In small food processor, puree Wild rice pancakes In a heavy saucepan combine rice, water and salt. Bring to a boil, cover and simmer 45 to 50 minutes, or until tender and water is absorbed; transfer to a large bowl to cool. In a heavy skillet cook carrot, celery, onion, scallion and thyme in butter over Spinach and mushroom salad Rinse the spinach in several changes of water, drain it well, and pat the leaves dry on toweling. Shred the leaves coarsely and toss them with the mushroom slices into a salad bowl. Mash the fresh or rehydrated turmeric to a paste in a mortar Pork goulash In a small bowl, combine flour, paprika, and salt. Toss meat in flour mixture to coat. In a large saucepan or Dutch oven, brown meat in hot oil. Add water, caraway seed, pepper, sauerkraut, and onion; mix well. Cover; simmer 30 minutes or until Wild rice and mushroom soup #2 Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reservi Wild rice and mushroom soup To prepare the rice, heat the oil in a saucepan over high heat. Add the garlic and shallot and saute 1 minute. Add the rice and saute 1 to 2 minutes. Add the stock and season to taste with salt and pepper. Cover, decrease the heat to medium-low, and simme Wild rice pilaf with ginger dressing Not only does this dish taste great but it looks pretty as well. The fresh ginger dressing goes nicely with the nutty flavor of wild rice and adds a new twist to this dish. Bring large saucepan of water to a boil. Add wild rice and cook until tender, abou Wild mushroom risotto Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then saut mushrooms, stirring occasionally, until browned and a Wild mushroom ragout with a spinach potato cake For the ragout: In a saute pan, heat the olive oil. Add the mushrooms and shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic and continue sauteeing for 1 to 2 minutes. Season with salt and pepper. Add the mushroom broth to Wild rice with cranberries and caramelized onions 4 TO 6 SERVINGS DAIRY-FREE The sweet-tartness of dried cranberries really shines through in this dish. Combine broth and brown and wild rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until rice is David's mushroom barley soup In a large pot combine chopped onion, celery, garlic and mushrooms. Saute for about 4 minutes in just enough vegetable stock to keep them from sticking. Add the barley, soy sauce, seasonings, the rest of the vegetable broth and water. Bring to a boil, and Anja's mushroom and turkey loaf here is something else I threw together last night (open the fridge, see what's left and use it all up...), while it came out very tasty I think it will probably need a bit of refinement - I would appreciate comments from those of you experie Brown and wild rice soup Melt butter in a large saucepan or Dutch oven. Cook onions and carrots until crisp-tender. Blend in flour, the gradually add stock. Cook, stirring constantly, until mixture comes to a boil. Boil, stirring, one minute. Stir in cooked rices, ham, pepper and Mushroom starter salads Whisk together mustard, oil, vinegar, parsley, chives & sugar. Add mushrooms & toss. Cover & refrigerate for 2 to 3 hours. Spoon into dishes & serve. Sonia Allison, "Herbs & Spices" Wild rice and mushroom soup #3 In a large pot over medium-high heat, saute onion in oil until translucent, about 4 minutes. Add garlic, mushrooms, carrot and celery. Cover and cook until vegetables are softened, about 3 minutes. Add stock, rice, thyme and sherry or wine, if desired. Br Wild rice pilaf Stir rices into boiling water & add salt. Simmer covered for 40 minutes. Heat margarine in a large skillet & saute onions & celery till golden. Ad apple & saute for 5 minutes. Stir in cooked rices with juice, scallions, curra Wild duckling with oranges and rose petal vinegar Heat the butter and oil in a large frying pan, add the duck supremes and cook slowly for 12 minutes until light golden brown all over. Add the orange brandy and rose petal vinegar, cook for 4 minutes, sprinkle lightly with the flour and cook for a further Mushroom-short rib soup MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the onions and cook covered, stirring occasionally, for 10 minutes or until the onions are soft. Add the water and the ribs, increase heat to high and bring to a boil. Boil, skimmi Goulash with green peppers Brown roast over medium heat in a small Dutch oven coated with cooking spray. Add onion, and continue to cook over medium heat 2 to 3 minutes or until onion is tender. Add water, paprika, bouillon granules, and green pepper, stirring well. C Creamy mushroom barley soup Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil. Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until Tender. Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures Aside. C Cream of shiitake mushroom soup This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Mushroom cheese appetizers Brown mushrooms and onion in butter. Add garlic salt, lemon juice, and Worcestershire sauce and cook until all liquid is evaporated. Pat out crescent rolls into a well-greased 9X13-inch pan. Spread cream cheese over dough and sprinkle Parmesan che Wild mushroom and goat's cheese tart Preheat oven to 220c/425f/Gas 7. 1 Place the pastry on a lightly floured surface, cut out two 12x15cm/5"x6" rectangles and put onto a non-stick baking sheet. 2 Brush over the beaten egg and, using the point of a sharp knife, mark a 1cm/14" Hot mushroom turnovers About 2 hourse before serving: DOUGH: In large bowl with mixer at medium speed, beat cream cheese, flour and butter or margarine until smooth; shape into two balls; wrap in plastic wrap or aluminum foil and refrigerate 1 hour. FILLING: In 10 inch Creamy chicken mushroom 4 x Chicken Breast Halves 2 tb Flour 1/4 c White Wine 1 c Heavy Cream 1 ts Salt 1 ds White Pepper In a large skillet saute mushrooms and onions in the margarine until tender. Add the chicken and cover. Cook over me Roast turkey with wild rice stuffing Prepare wild rice per directions on package, dissolving 3 teaspoons bouillon in water before adding rice. Preheat oven to 325F degrees. In medium skillet, cook celery and green pepper in butter until tender. Dissolve the remaining bouillon in hot Barley mushroom casserole (vegan) Add your favorite spice to this casserole, if you wish. Try 1/2 teaspoon of either curry powder, basil, oregano, dill or thyme or enjoy it as it is with the delicious subtle flavor of mushrooms. In a medium saucepan over medium heat cook oni Rostbraten mit pilzfulle (beef roast with mushroom stuffing) Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato pa Rindergulasch (beef goulash) Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and Mushroom barley kugel Preheat the oven to 375'F. Cook barley in water in a large pot for 1 hour and 15 minutes. Meanwhile, saute mushrooms and onion with oil in a frying pan over medium heat for 3 minutes. Dissolve flour in soy milk and broth and then add sa Shiitake mushroom and potato galette Preheat oven to 350 degrees F. Line cookie sheet with buttered foil. Melt butter in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 10 minutes. Add Parmesan and basil. Arrange half of potato slices in solid Wild highland red deer with spiced cabbage, blueberries and potatoes Seal the venison steaks in a very hot pan and cook to the required degree. Remove from pan, deglaze with blueberry vinegar and caramelise castor sugar. Add game jus and reduce by half. Simmer for 10 minutes. Correct seasoning and pass through a fine sieve Yukon gold potato and wild mushroom gratin Preheat oven to 375F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and saut until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of Wild game summer sausage For 10 or 20 pound batches just double or quadruple. Follow the directions your first time. You will be suprised how such small amounts of ingredients flavor the sausage. Place the meat in a large mixing pan. Mix all dry ingredients in a bowl. Sprinkle 1 Wild rice and sweet potatoes I cook them together in the rice cooker with equal amounts of water. Fill into plastic lunch box. Mix for cooking. Nuke for 10 minutes on high. Note: This can also be made using a pre-cooked sweet potato. Then the nuke time is reduced to 3 minutes f Smoked acorn squash and wild rice bisque If desired, smoke 4 of the squash halves for 20 minutes. Preheat oven to 350F. Line shallow baking pan with foil. Remove squash from smoker. Arrange with remaining squash halves, cut side down, in pan. Bake at 350F for 1 hour or until soft. Scoop out pul Fusilli with assorted wild mushrooms Cook pasta according to package directions. Drain and keep warm. While pasta is cooking, in a very large skillet saute shallots and garlic in olive oil over medium heat until soft. Add mushrooms and saute until tender. Stir in tomatoes, parsley, r Wild mushroom dumplings (with mushroom sauce) Using a teaspoon, gently scoop out the brownish black gills from the portobello mushrooms and discard. Using damp paper towls, wipe both kinds of mushrooms clean. Cut the shiitakes and portobellos into 1 in dice. In several batches, coarsely chop in a foo Almond mushroom pate * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional """""""""""""&quo Hot mushroom sandwich filling Recipe by: Light and Easy Cooking (Oxford House) Mix all ingredients in shallow 8x8 baking dish. Microwave on high, uncovered, for 3-4 minutes until cheese melts. Serve open faced on whole grain bread. Wild mushroom ragout #2 MAKES 4 SERVINGS VEGAN This makes a wonderful meal when paired with wild rice. Look for the most flavorful mushrooms you can find. Shiitakes, chanterelles, cremini and oyster are all great choices. if you can find fresh morels, count yourself lu