Tag: Mushrooms

Escalope recipe with mixed mushrooms – Italian Cuisine

Ingredients

8 slices of veal nut
150 g clean porcini mushrooms
150 g cardoncelli mushrooms clean
50 g mushrooms tacks clean
30 g clarified butter
2 shallots
parsley
durum wheat flour
vegetable broth
salt

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of escalopes with mixed mushrooms, cut into large pieces the cardoncelli and porcini mushrooms.
Flour the slices of meat in the flour and cook them in a pan over high heat, with the clarified butter, for about a minute on each side, with a pinch of salt. Remove them from the pan and let them rest.
Peel the shallots, cut them in half and let them dry in the pan of the scallops, then add all the mushrooms. Roast them for about 5 minutes, then remove from the pan. Add a ladle of vegetable stock to dilute the cooking base; let the sauce thicken a little. Return the scallops to the pan to heat and soften them. Serve with mushrooms and a little parsley.

Tagliatelle Recipe with cream and mixed mushrooms – Italian Cuisine

Ingredients

300 g flour
200 g fresh cream
125 g fresh goat cheese
100 g porcini mushrooms
100 g cardoncelli mushrooms
70 g chanterelle mushrooms
50 g mushrooms tacks
50 g small orecchiette mushrooms
6 egg yolks
an egg
butter
aromatic herbs of your choice
extra virgin olive oil
salt

Duration: 1 h 10 min

Level: Middle

Dose: 4 people

For the tagliatelle recipe with mixed cream and mushrooms, mix the flour with the egg yolks and the egg and knead the mixture until it becomes homogeneous. Let it rest for 30 minutes covered with the film. Roll out the dough a little at a time in sheets not too thin, then cut into tagliatelle about a cm wide.
For the cream: whip 50 g of cream and mix it with the goat cheese.
For the sauce: Clean all the mushrooms and cut them into small pieces, except for the pegs, which you can leave whole.
Boil a saucepan of salted water to cook the pasta. Brown the mushrooms in a large pan with 60 g of butter and let them color well for 2-3 minutes, without salting them to prevent them from releasing too much water. Then add 150 g of cream and let it shrink for 2 minutes, with the addition of a ladle of pasta cooking water. Cook the tagliatelle for about 3 minutes after boiling; Drain and transfer to the mushrooms pan. Season them by tossing them in the pan, with a little oil. Finally, scented with chopped fresh herbs. Complete the pasta with tufts of goat's cream.

Recipe Apple and cod fritters on a salad of chanterelles and porcini mushrooms – Italian Cuisine

Ingredients

200 g Desalted cod
200 g Flour
120 g Clean chanterelles
120 g Clean porcini
10 g Brewer's yeast
1 pc Apple Braeburn
1 pcs Egg
Lemon
thyme
Peanut oil
sugar
Extra virgin olive oil
salt

Duration: 45 min

Level: Easy

Dose: 4 people

Stem the yeast in 80 g of lukewarm water, add the flour, a pinch of salt, one of sugar and the egg and mix well. Let the batter rest for 15-20 'above or near a heater.

If the batter is too thick, you can stretch it adding another 10-15 g of water. Slice porcini mushrooms and chanterelles very finely, pick them up in a bowl and toss them with a drizzle of extra virgin olive oil, a few drops of lemon juice and a tuft of thyme leaves. Divide the cod into pieces of about 15 g each.

Cut the apple into chunks of 15-20 g. Combine the chunks of apple and cod, place them on the prongs of the fork, dip them in the batter and let them drip a little to remove the excess batter.

Fry the pairs of pieces of apple and cod in plenty of hot peanut oil until completely browned. Drain on kitchen paper and sprinkle with salt. Distribute the mushrooms into slices, complete with the pancakes, decorated to taste and serve immediately.