funghi

Clean the mushrooms, separating the stems and the caps. Finely chop the shallot, cube the apple, slice the mushrooms and brown everything in a pan wit...

Duck breast with porcini mushrooms

duck breast

porcini mushrooms

apple

shallot

Rosemary

Parsley

White wine

Vegetable broth

Lemon

olive oil

Butter

Salt

Pepper

Clean the mushrooms, separating the stems and the caps. Finely chop the shallot, cube the apple, slice the mushrooms and brown everything in a pan with a little bit of oil. Slit the duck skin to prevent it from curling while cooking. Slightly pepper the breast and brown it in an oven-safe pan with a little bit of hot oil and a sprig of rosemary for 1 and a half minutes skin-side down. Then turn it, pour in half a glass of white wine, add half of the mushroom caps and bake at 400°F for 7-8 minutes or a little longer, depending on the how cooked you like the duck to be.

Remove from the oven and let the breast rest for 10 minutes, wrapped in aluminum foil. Puree the cooking juices with 1/4 cup vegetable broth and the remaining mushroom caps to make a sauce. Take a few slices of garlic and chop them along with a sprig of parsley. Melt a pat of butter in the pan you used to cook the meat, along with a little bit of grated and chopped lemon zest. Then add a touch of white wine and once it has almost entirely evaporated, add the sauce, salt and pepper. Slice the duck breast and serve it with the apple, porcini stems and caps and the sauce.

Gli involtini di tacchino ripieni con funghi Champignon sono un secondo piatto molto gustoso per una cena sfiziosa tra amici!

Involtini di tacchino ripieni con funghi Champignon

Tacchino fette (800 g totali) 4

Salsiccia 200 g

Funghi Champignon 400 g

Pancetta fette sottili 16

Scamorza (provola) affumicata 200 g

Brodo vegetale 50 g

Olio di oliva extravergine 20 g

spicchio

Prezzemolo tritato 1 ciuffo

pizzico

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2015/02/ljx9zn/ljx9zn.mp4

Fettuccine with Crimini Mushrooms in White Truffle Oil and Wine Sauce. If you love mushrooms and truffles, this is definitely a dish for you. Earthy flavors, with comforting pasta. Easy and quick 30-minute meal.

Fettuccine with Crimini Mushrooms in White Truffle oil and wine sauce

garlic,

extra virgin olive oil

tsp white truffle oil

Italian parsley, chopped

chili flakes

crimini mushrooms (or a mix), sliced

white wine

fettuccine pasta (we used Rummo)

Salt and pepper

Parmigiano Reggiano

Fill a large pot with water, add salt, and bring to boil.

In a large saute pan drizzle olive oil and bring to medium heat.

Add minced onion, garlic, and chili flakes. Cook for about 3 minutes.

Add in chopped mushrooms, salt and pepper, and saute for about 3 minutes. Pour in white wine and cook till evaporated, about 2 minutes.

Turn off heat. Drizzle in truffle oil and stir. Set aside.

When water is boiling place in fettuccine and cook for the recommended time on the package. Taste pasta and see if it's al dente.

Scoop pasta and place in the pan with the mushrooms on low heat. Add some of the pasta water.

Mix well as to coat the pasta with the oils in the pan and also distribute the mushrooms throughout.

Garnish with some fresh chopped parsley, and freshly cracked black pepper.

Sprinkle with some freshly grated Parmigiano Reggiano.

Thanks! I made this yesterday and it was a HUGE hit! My hubby said it was as good as anything you can get from an Italian restaurant. Delicious!

Cut the squash into slices, remove the seeds, and place them on a baking sheet lined with parchment paper. Grease them with a drizzle of oil and bake ...

Butternut Squash and Ricotta Pie with Sautéed Mushrooms

butternut squash

ricotta cheese

7OZ. cardoncelli (or portobello) mushrooms

nullC. cream

nullC. milk

pecorino cheese

eggs

null Thyme

Cut the squash into slices, remove the seeds, and place them on a baking sheet lined with parchment paper. Grease them with a drizzle of oil and bake at 350°F for about 30 minutes. Remove from the oven and peel off the skin. Place the flesh in a blender and blend with the ricotta, the milk, the eggs, salt and pepper. Pour the batter into a bundt pan (8-inch diameter) lightly greased with oil and bake in at 340°F in a bain-marie for about 1 hour. Remove from the oven and turn out onto a serving dish.

FOR THE MUSHROOMS: Clean the mushrooms, cut them into slices, and sauté them in a pan with a drizzle of oil and a few sprigs of thyme for 6-7 minutes.

FOR THE SAUCE: Heat the cream until it comes to a boil, add the grated pecorino, mix, and turn off the heat. Serve the pie with the sauce and the mushrooms.

Bite-size appetizers filled with savory meat are perfect for an aperitivo with sparkling wine.

Emilia Romagna-Style Bocconotti

puff pastry dough, rolled out

1LB. mix of sweetbreads, chicken hearts and livers

1/4LB. onion, chopped

mushrooms

bay leaf

dry white wine

salt

pepper

Preheat the oven to 425°F.&nbsp;

Soak the mushrooms in hot water for 15 minutes. Drain and chop.

Prepare the vol-au-vents (puff pastry case): cut out 36 discs from the puff pastry dough with a fluted round cookie cutter (2 1/2" diameter). Cut holes into the center of 18 discs with a smaller smooth cookie cutter (1 1/2" diameter) to form rings. Beat the egg yolk with a Tbsp. of water. Perforate the 18 whole discs with a fork, brush them around the edges with the egg yolk, then place the rings on top, sticking them together. Line a tray with parchment paper and place the vol-au-vents on it. Bake for 10-12 minutes. Remove from the oven and break open the center to create a hole for the filling.

Sauté the chopped onion in 1 Tbsp. oil; trim and chop the sweetbreads, chicken hearts and livers, add to the onion along with a bay leaf. Season with salt and pepper and cook for 2 minutes. Add a splash of wine, then add the mushrooms. Cook with the lid on over low heat for an additional 6-7 minutes. Fill the vol-au-vents with meat mixture and place them back in the oven for 4-5 minutes. Garnish with fresh herbs to taste.

Form the dough by combining the flour with the eggs and 1 tablespoon of oil, then let it rest, covered, for 1 hour. Flour the work surface and roll ou...

Tagliolini with Porcini Mushrooms

flour

2.5OZ. lettuce

Shelled walnuts

Dry white wine

Basil

Extra virgin olive oil

Form the dough by combining the flour with the eggs and 1 tablespoon of oil, then let it rest, covered, for 1 hour. Flour the work surface and roll out the dough into sheets about 3/4 inch thick. Cut the sheets with the appropriate device to create the tagliolini.

For the sauce: clean the porcini mushrooms and cut 3 of them into slices. In a large pan with a drizzle of oil, fry the finely minced shallot, then add the sliced mushrooms, salt and pepper to taste, and cook for 5 minutes. Add 4 tablespoons of wine and half a ladleful of vegetable broth and continue cooking for another minute.&nbsp;

Add 6 torn basil leaves, stir, and turn off the heat. Use a mandoline to slice the remaining mushrooms very thin.

Trim the lettuce and immerse the leaves in salted boiling water for a few seconds, then strain and blend them with 3 tablespoons of oil; strain the puree through a fine sieve.

Cook the tagliolini in a large pot of salted boiling water for a couple of minutes, just until they float. Strain, place them in the pan of mushrooms with half of a ladle of vegetable broth, 1 tablespoon of oil, the pureed lettuce, and chopped walnuts; mix, add the salt and pepper to taste, and let the flavors mingle for 1-2 minutes.

Thoroughly clean the potatoes, dry them, wrap them in aluminum foil and bake them at 350°F for about 1 hour. Check that they're done with a toothpick ...

Eggs, Mushrooms and Truffles in Potatoes

potatoes,

Black truffle

null Butter

null Fine salt and salt

Thoroughly clean the potatoes, dry them, wrap them in aluminum foil and bake them at 350°F for about 1 hour. Check that they're done with a toothpick before you remove them from the oven. Clean the champignon mushrooms and cut them in half. Sauté them in a pan with some foamy butter until they have browned well.

Remove the potatoes from the foil. Cut off the top of the potatoes (on the long side), scoop them out and fill them with the egg white while still piping hot. Lightly salt and put them back in the oven at

350°F for a few minutes, keeping an eye on them. Once the whites have completely cooked, remove them from the oven and complete with the egg yolk, a few leaves of thyme, flakes of salt, freshly ground pepper and black truffle slivers. Serve immediately with the browned mushrooms on the side.

Top 7 funghi recipes from across the web

The most viewed funghi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Duck breast with porcini mushrooms

Involtini di tacchino ripieni con f...

Fettuccine with Crimini Mushrooms i...

Butternut Squash and Ricotta Pie wi...

Emilia Romagna-Style Bocconotti

Tagliolini with Porcini Mushrooms

Eggs, Mushrooms and Truffles in Pot...

Top 7 funghi recipes from across the web

The most viewed funghi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Duck breast with porcini mushrooms

Involtini di tacchino ripieni con f...

Fettuccine with Crimini Mushrooms i...

Butternut Squash and Ricotta Pie wi...

Emilia Romagna-Style Bocconotti

Tagliolini with Porcini Mushrooms

Eggs, Mushrooms and Truffles in Pot...

The most viewed funghi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine