Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Mixed Spring Mushrooms with Garlic Butter and Pine Nuts

Share

Lobo
Moderator
Moderator

Posts : 17752
Thanked : 874
Join date : 2013-01-12

Mixed Spring Mushrooms with Garlic Butter and Pine Nuts

Post by Lobo on Sun 24 Jan 2016, 12:09 am


Mixed Spring Mushrooms with Garlic Butter and Pine Nuts

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
One often sees the term wild mushrooms in recipes, on menus and elsewhere, but exotic mushrooms is generally a more accurate description, as most wild mushrooms we eat today are, in fact, cultivated. Among those not cultivated to date are musky-flavored morels, a springtime favorite, and autumn's chanterelles, porcini, matsutakes and black trumpets. Such wonderful varieties as oysters, shiitakes, portobellos and cremini are all successfully farmed.



  • Printer Friendly Version






  • 154

Ingredients:


  • 1 lb. mixed large fresh spring mushrooms, such
      as morel, portobello, shiitake, oyster, cremini
      and white button, brushed clean
  • 4 to 6 Tbs. (1/2 to 3/4 stick) unsalted butter, at
      room temperature
  • 3 to 5 garlic cloves, chopped
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. dry white wine
  • 1/3 cup pine nuts
  • 1 to 2 Tbs. chopped fresh chives or flat-leaf
      parsley


Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

Directions:

Preheat an oven to 450°F.

Remove any of the tougher stems from the mushrooms and reserve for making soup or stock. Cut the larger mushrooms into pieces so that all the mushrooms, whole and cut, are about the same size. Arrange the mushrooms in a single layer in a large roasting pan.

In a bowl, using a spoon or whisk, mix together the butter to taste, garlic to taste, salt and pepper. Spread it on the tops of the mushrooms, or dot the tops with small dollops. Sprinkle the wine evenly over all.

Roast the mushrooms until they begin to sizzle and brown, about 15 minutes. Remove from the oven, sprinkle with the pine nuts, and continue roasting until the mushrooms are cooked through and browned in places, about 10 minutes more. The total roasting time depends on the types of mushrooms used; certain varieties will take longer than others to cook. Taste and adjust the seasonings with salt and pepper.

Transfer the mushrooms to a warm serving dish and sprinkle with the chives. Serve immediately. Serves 4.

Variation: Slivered blanched almonds can be used in place of the pine nuts in this recipe. Toast and use as you would the pine nuts.
Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002).

    Current date/time is Sat 03 Dec 2016, 7:47 am