Seven original recipes of seasonal mushrooms with a special touch to surprise your guests

Desserts

Today I want you to be brave and dare to prepare one of these seven original recipes with seasonal mushrooms with a special touch, to surprise your guests. Maybe you always make them sautéed or grilled, but today we are going to propose seven different recipes with autumn mushrooms.

At this time of year, mushrooms are at their best. Although this year has not been a good year in terms of quantity, we can find them in the mountains if we know how to look for them, or of course, we will surely find good mushrooms in specialized stores and markets. With them we want to do what we did last week with pumpkin creams, that is to say, look for recipes with a special touch so as not to cook them as we usually do.

Seven original recipes of seasonal mushrooms with a special touch

I have not chosen complicated recipes, or with varieties of mushrooms that are difficult to find, since they are all made with the most common seasonal mushrooms and that we all like the most, but I have looked for recipes with mushrooms with a different preparation than usual or in which they are combined with ingredients that surprise and contrast.

1. Linguini with shiitake mushrooms and walnut sauce

I start with a pasta recipe, as pasta and mushrooms always look good. These linguine with shiitake and walnut sauce seem very simple and full of flavor, ideal to cheer up our people in those days when we have not had time to advance anything in the kitchen.

  • Ingredients: 350 g of spaghetti, 75 g of peeled walnuts, 500 ml evaporated milk, 1 chopped onion, 3 teaspoons of sugar, 1 dash of white wine, olive oil, freshly ground black pepper, salt and 100 g of dried shiitake mushrooms
  • Preparation: We start by hydrating the shiitake mushrooms, for this we will submerge them in hot water for half an hour, rinse and drain them and leave them again for ten more minutes in more hot water. Meanwhile, we chop the onion and carve the walnuts. Heat a little oil in a frying pan and add the onion. When the onion is transparent add the chopped walnuts. We stir, salt and pepper and leave a little to unite everything. Add the evaporated milk, salt and pepper and cook over low heat for about 2-3 minutes. Then we blend with an electric mixer, until there is a fine sauce with a texture like bechamel. We drain the shiitake mushrooms. We put a frying pan with a little oil on the fire and add the mushrooms, which we will let them cook over a very low heat and add them to the walnut sauce. Boil the pasta for the time set by the manufacturer, drain, mix everything, add salt and pepper and serve immediately.

Link | Linguini with shiitake and walnuts

2. Homemade mushroom cream

Comforting and delicious, this homemade mushroom cream made in no time makes a great starter for Christmas celebrations and a fall and winter dinner that always goes well.

  • Ingredients: Assorted mushrooms, can be frozen, 500 g Onion 1, Evaporated milk, 100 ml, Vegetable broth or water 400 ml, Coarse salt
  • Preparation: We begin by cleaning the mushrooms that we are going to use well and cutting them into small pieces. Chop an onion in brunoise and poach it over low heat in a pan until it begins to take color. Add the assorted mushrooms and sauté them for 10 minutes. We reserve a few to decorate when serving. We transfer the rest of the mushrooms to a saucepan, add the vegetable broth or the water, and cook for about 10 minutes, then crush with a hand mixer to leave it with a puree texture. Add the evaporated milk, -if you want you can also use liquid cream- and mix well, giving a last boil. We serve the mushroom cream in soup cups, decorating each one with two or three pieces of mushrooms.

Link | Homemade mushroom cream

3. Round zucchini stuffed with boletus and prawns

Mushrooms and shellfish are ideal for making farces or fillings. With these ingredients, we can fill aubergines, onions or any vegetable as in this recipe for round zucchini stuffed with boletus and prawns.

  • Ingredients: 4 round zucchini, 1 sweet onion, 2 cloves of garlic, 125 g of dried boletus, 300 g of peeled shrimp tails, 1/2 glass of white wine, 1 tablespoon of flour, 1 tablespoon of thyme, 1 tablespoon of parsley, 1 pinch of cumin, cheese to taste, salt, black pepper, olive oil.
  • Preparation: Wash the zucchini well and dry. Cut the caps, reserving them for presentation. Make a few diagonal cuts in the meat where we have cut and cook in the microwave at maximum power for about 5-7 minutes, until they are soft but firm. Place the boletus in a saucepan, cover with water and bring to a boil. Cook for about 20 minutes and drain. Reserve the broth. Pour the meat out of the zucchini with a scoop or spoon, being careful not to break the skin. Discard the possible seeds and reserve the rest. Preheat the oven to 200ºC and grease a dish with oil. Chop the onion and garlic cloves. Chop the shrimp tails, removing the intestine with a good knife. Heat a few tablespoons of oil in a saucepan and sauté the onion and garlic. Add the boletus and sauté for a few minutes. Add the prawns and drizzle with the wine. Season with the aromatic herbs and add the broth little by little as needed. After about 10 minutes, add the flour and stir well to thicken it. Fill the zucchini, top with the cheese to taste and bake for 15-20 minutes.

Link | Round zucchini stuffed with boletus and prawns

4. Grilled turbot with hollandaise sauce and boletus

In this recipe for Grilled Turbot with Hollandaise sauce and boletus the special touch is given by the combination of fish and mushrooms, and the touch of creaminess provided by the Dutch sauce. Do not stop trying this recipe, with any fish that you like.

  • Ingredients: 1 turbot of approximately 1,600 g, 2 egg yolks, 200 g of butter, a splash of white wine, 100 g of frozen or rehydrated boletus, capers, salt, pepper, aromatic herbs and some potatoes as a garnish.
  • Preparation: To make the hollandaise sauce, melt the butter in the microwave for a minute and move it with the rods to cool it. Once cold, add the egg yolks one by one and beat them making a cream that, when stirred, will easily thicken. Then, without stopping stirring, we add the splash of white wine, we correct the salt and we finish mixing the sauce. We reserve it until the moment of serving. On the grill, sauté the boletus slices with a tablespoon of oil. We cook the potatoes for the garnish. This time I chose some purple potatoes that I cooked with their skin. Once cooked, we peel them and reserve until ready. Season the turbot fillets and brush them with olive oil. We heat the grill and sprinkle the aromatic herbs over it, covering them with the fish. We cook the loins over high heat for about 3 minutes for each side.

Link | Grilled turbot with hollandaise sauce and boletus

5. Baked noodles with shiitake and chicken

A curious mixture of chicken and shiitake, gives the special touch to some noodles that you can try to be very pleasantly surprised.

  • Ingredients: Dehydrated shiitake mushrooms, 25 g, Tomato sauce, 250 g, Half teaspoon dried oregano, 2 g, Mushroom soaking water, 225 ml, Chicken breast (medium), Thick noodles, 400 g, Gouda type grated cheese o Cheddar, 50 g, Butter, 20 g, Extra virgin olive oil
  • Preparation: Fill a small saucepan with half a liter of water and bring it to a boil. As soon as the boil starts, we submerge the mushrooms. Cover, remove from heat and let them hydrate for 4 hours. This is also how the water is infused with the flavor of the mushrooms, which we will use later. Meanwhile, cook the noodles in a saucepan with plenty of salty water and following the manufacturer's instructions. We cool them under the cold water tap to cut the cooking and drain them well. We return them to the saucepan and, so that they do not stick together, we add a splash of oil and stir well. We cut the half chicken breast into thin strips. We booked both. When the mushrooms are hydrated, remove them from the water with the help of a slotted spoon and pass the water through a cloth strainer to remove impurities. Heat the tomato sauce and add the mushrooms together with the dried oregano and 225 ml of the soaking water (we reserve the rest for other preparations). Cook over medium heat for 10 minutes before adding the chicken and boiling one last time. Add the sauce to the noodles, season and stir well. We spread on a previously buttered baking dish. Sprinkle with grated cheese and a few globs of butter and bake at 200ºC for 10 minutes. After this time we gratin until the surface is golden. We serve immediately.

Link | Baked noodles with shiitake and chicken

6. Lamb stuffed with mushrooms with orange sauce

This recipe for Lamb stuffed with mushrooms with orange sauce is one that you will not forget. Citrus flavors, textural contrasts and the mixture of lamb meat and mushrooms, makes it ideal for any family gathering.

  • Ingredients: Suckling lamb rib or boneless carriage (1/2), 1200 Mushrooms 100 g, Orange peel. Onion 1, Salt and pepper to taste, Wheat flour, 5 g, Orange juice, Fresh ginger a bit for the sauce
  • Preparation: We ask the butcher to debone the lamb loin and open it to fill. I have used a piece of about 25 cm in length, corresponding to half a rack of a PGI lamb from Extremadura. Prepare a duxelle or cream for the filling, poaching an onion over low heat, sautéing some chopped boletus with it and adding a quarter of the peel of a very chopped orange. We mix everything and add a pinch of flour and tie that filling or sham. We spread the lamb, and we arrange the filling on top. Once the cylinder of the lamb loin has been rolled and formed again, we wrap it in film and blanch it to keep its shape. Then we mark it over very high heat in a pan to brown the entire surface well. Place the cylinder in a baking dish and roast at 190º for about 45 minutes, removing the meat and reserving it. Add the juice of an orange to the juices of the lamb and reduce until obtaining a more stiff sauce. Season with grated ginger, salt and pepper.

Link | Lamb stuffed with mushrooms with orange sauce

7. Oxtail stewed with chamomile and mushrooms

In this recipe for Oxtail stewed with chamomile and mushrooms we combine a honeyed meat with mushrooms and Manzanilla wine, achieving a flavor with a special touch that you will surely like.

  • Ingredients: Oxtail, 1 kg, Onion, 2, Carrot, 3, Dried shiitake mushrooms, 12, Tomato, 1, Wheat flour, 40 g, Garlic clove, 1, Chamomile wine (white), 30 ml
  • Preparation: We leave the oxtail at room temperature while we make the sauce or bottom of our recipe. We chop the onion into julienne strips, we chop the peeled tomato into small squares and the chilli and garlic we chop very finely. We peel the carrots and cut them lengthwise in half and then each half into three or four portions. Meanwhile, we put the mushrooms to rehydrate in a bowl with warm water. In the same pot that we are going to make the tail, -I used the pressure cooker to have it ready in 20 minutes- we prepare a bottom by poaching the onion, garlic and carrots for about ten minutes over low heat. Meanwhile, we season the tail and flour each slice. When the sauce is fried, we put them in the pot and we also brown them lightly. Then add the Manzanilla wine, the mushrooms and the water to rehydrate them and a little more water until all the ingredients are covered. We put to pressure cook with two rings (position II) of the fast pans and we leave 20 minutes from when it reaches the pressure. We turn off the fire and prepare the garnish. This stew is even richer if it is cooked the day before, to be enjoyed the next day after a rest and integration of all the flavors present.

Link | Oxtail stewed with chamomile and mushrooms

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