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Leccinum Recipes

Mushroom Recipes

Bolete with Paprika

450 g (1lb) boletes
1 small onion, chopped
I small clove garlic, chopped
50 g (2oz) butter
1 large tomato, skinned, seeded, and chopped
1 teaspoon mild paprika
Salt and pepper to taste
4 tablespoons sour cream at room temperature
1 teaspoon lemon juice
Cooking Instructions:
Wipe the ceps with a damp cloth and remove any pore layer that has started to go yellowish. If the ceps are large, cut them into bite-sized pieces. In a large frying pan sauce the onion and garlic gently in the butter until they are soft and golden. Stir in the tomato, bring to a boil, and bubble everything together for a moment or two before adding the paprika and then the mushrooms. Mix thoroughly, cover, and simmer for 3 minutes. Remove from the heat and add salt and pepper to taste. Put the pan back on the stove and stir in the sour cream. The mixture should be allowed to boil gently and thicken. Season it with the lemon juice and serve immediately, preferably in the pan.

Mixed salad with bolete mushrooms
Servings: 2
200 g mixed leaves (lettuce, rocket, lamb's lettuce, spinach, any other greens)
100 g fresh bolete mushrooms
Pinch of garlic
15 g butter
1 tablespoon oil
1 tablespoon balsamic vinegar
Salt and freshly-ground pepper
Cooking Instructions:
Wash, rince and dice the mushrooms. Mix the vinaigrette in a bowl: first the salt and vinegar, then the pepper and oil. Wash and spin or drain the salad, put them in the bowl and mix with the vinaigrette. Heat the butter in a pan and cook the mushrooms with the garlic for 5 minutes. Add the mushrooms to the salad and serve.
Wild Mushroom Ragu
Servings: 4
2 tablespoons olive oil
3 cups sliced assorted wild mushrooms
1/2 cup chopped green onions
1 cup chopped tomatoes, peeled and seeded
2 tablespoons minced shallots
1 tablespoon minced garlic
2 cups veal reduction
2 tablespoons butter
Salt and black pepper
Cooking Instructions:
In a saute pan, heat the olive oil. When the oil is hot, saute the mushrooms for 2-3 minutes or until slightly wilted. Season with Essence. Add the green onions, tomatoes, shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Right before serving, add the gnocchi. Sauté for 1-2 minutes, just to warm the gnocchi Place the fillet in the center of the plate. Spoon the gnocchi and ragu around the beef. Garnish with fried spinach, chives and Essence.

Mushroom Recipes

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