Best 3 Mushrooms Royale Recipes
Mushrooms Royale is a classic dish that combines the earthy flavor of mushrooms with the richness of a creamy sauce. This dish can be served as an appetizer, a main course, or even a side dish. It is a simple dish to make, but it is sure to impress your guests. The key to making a great Mushrooms Royale is to use fresh, high-quality ingredients and to cook the mushrooms properly.
Check out the recipes below so you can choose the best recipe for yourself!
TRUMPET ROYALE MUSHROOMS WITH CELERY ROOT AND APPLE SLAW
Steps:
- Combine the celery root and apples in a large bowl, toss with 1/2 of the apple cider vinegar and season with salt. Let it sit for about 1 hour. This will soften the celery root and apples.
- Preheat a large saute pan over medium-high heat. Cut the mushrooms in half lengthwise and season with salt. When the pan is hot, coat with oil and arrange the mushrooms, cut side down, in the pan. Saute until the mushrooms are soft and golden brown. Flip the mushrooms over and repeat this process on the other side.
- While the mushrooms are cooking, drain the excess liquid from the celery root and apple mixture, if there is any. Return the celery root and apples to the bowl, add the creme fraiche and horseradish and about 1/2 of the remaining vinegar and season with salt, to taste. Stir to combine. Taste and add the remaining vinegar if you like things very acidic; adjust the salt, if needed.
- Divide the "slaw" between 4 serving plates. Lay 2 halves of the grilled mushrooms on top of the slaw and dress with mache and a sprinkling of onions.
- MMMMM mushroomy!
MUSHROOMS ROYALE
Steps:
- Preheat oven to 350 degrees. Butter a shallow 2-1/2 quart casserole dish. Place mushrooms, onions and garlic in a heavy-bottomed, medium-large pot. DO NOT add any fat or liquid. Cover and place pot on medium-low heat. Allow mushroom mixture to sweat 15 minutes to release their liquids, stirring occasionally. DO NOT let liquid cook away or allow mushrooms to brown - should be about 1/3-1/2 cup of liquid remaining in bottom of pot. Increase heat to medium, add butter and stir until melted and liquid is simmering. Add flour and continue to cook, stirring until smooth and well blended. Stir in yogurt, cream, nutmeg, salt and pepper. Cook, stirring until mixture thickens. Remove from heat and stir in parsley. Pour into prepared dish. Melt butter and mix with breadcrumbs, evenly sprinkle on top of mushroom mixture. Bake 25-30 minutes or until bubbling at edges and top is lightly browned. Remove from oven and let rest 5-10 minutes. Sprinkle with minced parsley just before serving. NOTE: Do not be tempted to use non/low fat yogurt or light cream. The fat content is essential for the proper texture of this dish, otherwise it will be too thin/runny and may separate.
ROASTED MUSHROOMS
Chef Chris Bianco likes earthy royal trumpet mushrooms to serve alongside his homemade Pizzas, but you can use any variety.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees. Spread mushrooms on a rimmed baking sheet. Sprinkle with pancetta, bay leaves, garlic, red-pepper flakes, and rosemary. Drizzle with oil, and season with salt and pepper. Roast, rotating sheet halfway through, until golden brown around edges, about 20 minutes.
- Spoon off excess fat. Add wine and stir. Roast until wine has almost evaporated, about 5 minutes more.
- Toss with parsley and zest. Serve hot, warm, or at room temperature.
Tips:
- Choose the Right Mushrooms: Use fresh, firm, and flavorful mushrooms. Button, cremini, shiitake, and oyster mushrooms are all great choices.
- Clean the Mushrooms Properly: Wipe the mushrooms with a damp cloth or rinse them briefly under cold water. Avoid soaking them, as this can make them waterlogged.
- Slice the Mushrooms Evenly: This will ensure that they cook evenly.
- Use High-Quality Olive Oil: Extra virgin olive oil is the best choice for sautéing mushrooms. It has a rich flavor and high smoke point.
- Season Generously: Don't be afraid to season the mushrooms well with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or thyme.
- Cook the Mushrooms in Batches: This will prevent them from overcrowding the pan and steaming instead of sautéing.
- Cook the Mushrooms Until They Are Tender: But not mushy. The mushrooms should still have a slight bite to them.
- Add the Mushrooms to Sauces, Soups, and Stews: Sautéed mushrooms are a great addition to a variety of dishes. They add flavor, texture, and umami.
- Serve the Mushrooms Immediately: Sautéed mushrooms are best served immediately, while they are still hot and flavorful.
Conclusion:
Sautéed mushrooms are a versatile and delicious side dish or addition to a variety of dishes. They are easy to make and can be tailored to your own personal taste. With a few simple tips, you can create perfectly sautéed mushrooms that will impress your family and friends.
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