- Dish type
- Side dish
- Vegetable side dishes
Fresh exotic mushrooms are available in autumn, and they add a wonderfully concentrated flavour to this express mushroom dish. Delicious!
54 people made this
- 50g pine nuts
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 15g unsalted butter
- 350g chestnut mushrooms, thickly sliced
- 100g mixed exotic mushrooms, thickly sliced
- 2 tsp balsamic vinegar
- 1 tsp chopped fresh thyme
MethodPrep:15min ›Cook:8min ›Ready in:23min
- Toast the pine nuts: Put the pine nuts in a large, dry nonstick frying pan and toast for 2-3 minutes over a medium heat, stirring frequently, until a light golden brown. Remove from the pan and set aside.
- Fry the shallot: Add the oil and chopped shallot to the pan, and cook for 2 minutes or until starting to soften. Stir in the garlic.
- Cook the mushrooms: Turn up the heat a little and add the butter and chestnut mushrooms. Cook for 2 minutes. Add the mixed mushrooms and continue cooking for 2-3 minutes, stirring occasionally, until the liquid evaporates and the mushrooms are tender. Sprinkle over the vinegar, thyme and seasoning. Heat for a few more seconds, then stir in the pine nuts and serve at once.
For pine nuts, use a 250g pack smoked tofu (with almonds and sesame seeds, if available). Cut into small cubes and fry in 2 tsp olive oil for 2-3 minutes. Tip into a bowl and sprinkle with 1 tsp dark soy sauce. Stir into the cooked mushrooms.
Toss freshly cooked pasta with 2 tbsp crème fraîche, steamed baby spinach leaves (pierce a 250g bag and cook on High in the microwave for 2 minutes) and freshly grated nutmeg. Spoon the mushrooms on top and scatter with grated Parmesan or Italian-style hard cheese. Or cut a slightly stale ciabatta loaf or small baguette into diagonal slices. Brush with olive oil on both sides. Cook on a heated ridged griddle or under a hot grill for 1 minute on each side or until lightly browned. Serve the mushrooms on top of the toasts.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
We loved these mushrooms. Would make a great topping on a burger too. Thanks for posting.-12 Sep 2012
Italian Deep Fried Mushroom Recipe
I’m a big fan of mushrooms, and fried mushrooms are a decadent treat! I haven’t had them for a long time, and yours look amazing. Wish I could sample a few right now!
Deep fried mushrooms are so good!
I absolutely agree with you, there is no reason to buy them ready! I always make these but slightly differently, I actually use flour-sparkling water and one egg for the batter!
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Pan-Fried Chicken with Mushrooms (Martha Stewart)
I took a week of leave (starting on Monday) to get prepared for all the Christmas baking. If you’ve followed me on Facebook page, you’d probably have seen some photos popping up on the page, those are what I’ve been busy with during the week – baking macarons (4 flavours, failed 1), cookies (another 4 flavours, all taste pretty good!), cupcakes and Swiss roll (with a twist, shall post photo of that later when I’ve finished filling it). So if you want to see what’s baking/cooking in my kitchen, do follow my Facebook page!
I was really lazy to go out and buy myself lunch, so I decided to whip up some simple one-person-meal – I planned what I wanted to eat, bought all the groceries during the weekend, and in just less than 30 minutes, I got myself a delicious and nutritious plate of lunch during the week.
Chicken and mushrooms – a lovely combo!
I used boneless and skinless chicken breast for this dish. The upside of using chicken breast is that it cooks fast – and boneless means convenience while skinless means less fat. The downside, however, is that the meat is not as tender and as juicy as other parts. Luckily, I didn’t overcook them, so the meat’s not very tough and there were mushroom juices for me to dip the chicken meat on, so it turned out to be really yummy.
I seared the chicken in really hot oil at the start so that it has a very crispy crust on the exterior. I’ve also added onion and garlic into the mushrooms for extra flavour. Lastly, I swapped out the wine with more chicken stock, I wouldn’t want to open a bottle of wine just for that small amount (not that I have one at home anyway…)
This is definitely an easy recipe that I am sure I will be making it again (X was complaining that I cooked it only for myself, so I’ll definitely be making it for us soon )) On to the step-by-step photos (I made it into collages so it’s easier to see!)
- Prepare all the ingredients – mushrooms, onion, garlic, butter, chicken stock cube, chicken breast (not pictured).
- Season the corn flour with salt, black pepper and some herbs (I used rosemary).
- Dip the chicken breast in the seasoned flour.
- Melt some butter in a frying pan with some oil.
- Pan-fry the chicken until golden-brown and thoroughly cooked.
- Remove the chicken, add in more butter and fry the onion and garlic.
- Add in mushrooms and let them cook.
- Add in water and crumble the chicken stock cube into the pan, cook until the liquid has reduced in half.
I am submitting this recipe to Cook Like A Star, an event hosted by hosted by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats. The event is hosted every bi-monthly and the theme for this month is Martha Stewart.
Mushrooms are one of the simplest things to pan-fry. In autumn, wild mushrooms such as pines and slippery jacks are excellent, but spring brings the magnificent morel. Try morels combined with button mushrooms, or use your favourite mix of exotic mushrooms, such as oyster or shiitake.
- 500 g mushrooms
- 2 tbsp olive oil
- 50 g butter
- salt and freshly ground black pepper
- chopped fresh herbs
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut mushrooms to a similar sizes, if necessary, to allow even cooking. Heat a heavy-based frying pan over medium-high heat, then add oil and butter. Add mushrooms and toss to coat.
Continue cooking, moving mushrooms so that they cook evenly, until they start to soften. Add salt, pepper and fresh chopped herbs to taste. Serve straightaway, on toast for breakfast, lunch or supper, or to complement grilled meats.
- 4 veal loin chops (about 2 1/2 pounds)
- Salt and freshly ground pepper
- 1 teaspoon vegetable oil
- 1/2 cup dry Marsala wine
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, finely chopped
- 1 pound cremini mushrooms, caps and stems sliced
- 1/2 cup finely chopped cilantro
Season the veal with salt and pepper. In a skillet, heat the oil until smoking. Add the chops and cook over high heat, turning once, until browned, about 8 minutes. Reduce the heat to moderate and cook, turning once, until just cooked through, about 20 minutes for medium rare. Transfer to a platter keep warm. Pour the Marsala into the skillet and cook for 1 minute, scraping up any browned bits. Remove from the heat.
Meanwhile, in another skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the mushrooms, season with salt and pepper and cook, stirring, until almost all of the liquid has evaporated and the mushrooms are golden, about 15 minutes.
Add the Marsala from the first skillet and simmer until nearly evaporated, about 5 minutes. Stir in the cilantro and any accumulated meat juices from the platter season with salt and pepper. Spoon the mushroom sauce over the chops and serve.
Sauteed Mushrooms And Onions Recipe
These sauteed mushrooms and onions are so easy to make and so delicious! Mushrooms are really filling and so good for you!
These sauteed mushrooms and onions are very versatile. They can be eaten as a healthy side dish, or can be turned into a main dish for a meatless dinner! You can also add them to stir-fries, pasta dishes or salads &ndash the possibilities are endless!
Mushrooms are extremely filling and can easily be used as a meat replacement. With all the protein and fiber in them, mushrooms can leave you feeling totally stuffed! You can serve these sauteed mushrooms and onions over rice or quinoa for a complete vegan lunch or dinner!
Making sauteed mushrooms and onions is super easy. Just pour a little oil on a frying pan, add sliced mushrooms and onions at the same time and cook, stirring occasionally, for 5 minutes. Season with salt and pepper and enjoy!
You can use any type of mushrooms for this recipe. On my pictures I used the most common simple white button mushrooms. You can also use portobello mushrooms, shiitake mushrooms or any other mushrooms you have on hand. Just wash the mushrooms, cut into pieces and they are good to go to be pan-fried with onions and a little oil!
When buying white button mushrooms, I avoid the pre-sliced ones and buy them whole. I find packaged pre-sliced mushrooms to be mushy and spoiled most of the time, even if they are before their expiration date. Once the mushroom is sliced, it goes bad really quickly, and sitting on the store shelf for days (or weeks) doesn&rsquot help!
Since mushrooms are so soft, slicing them is really easy and takes less then a minute. The only real work is to wash them, as whole mushrooms usually have dirt on them. I just put mushrooms in a colander and wash them under cold running water. Once the mushrooms are clean, I just cut them into pieces. If the mushrooms still have roots attached, cut off the root and discard. Do not discard the stems! The stems are edible. Just chop up the mushrooms, both caps and stems, and fry them to make them soft, browned and yummy!
If you like these sauteed mushrooms and onions, you will love these other easy recipes:
Best Ever Stuffed Mushrooms &ndash so easy to make and so delicious! This stuffed mushrooms appetizer is a hit at every party!
Portobello Mushroom Pizza &ndash use the giant portobello mushroom cap as a pizza crust for carbless pizza! So clever!
Sauteed Peppers And Onions &ndash taste just like Chipotle! I like to make a huge batch of these and eat throughout the week!
Simple Beans And Onions &ndash made from scratch pinto beans are cooked with onions, so delicious!
Sage & thyme calves’ liver with wild mushrooms & pancetta
Put the pancetta in a large frying pan and cook until crisp, then lift out with a slotted spoon and drain on kitchen paper. Heat the oil in the pan. Sear the liver steaks for 1-2 mins each side – so they’re just still pink in the middle – using half the butter towards the end to baste the meat. Remove the liver to a plate using the slotted spoon and leave to rest, covered with foil, for 10-15 mins.
Add the chopped sage, thyme leaves, shallots, mushrooms and lemon zest to the pan. Fry on the highest heat for a few mins, then add the lemon juice and some seasoning. Cook for 3-5 mins until slightly saucy and the mushrooms are soft.
Heat the remaining butter in your smallest saucepan until just foaming. Add the remaining whole sage leaves and fry for a few mins until crisp. Drain on kitchen paper with the pancetta. Sit the liver on toast, spoon over the mushroom mixture and scatter over the pancetta and crisp sage. Serve immediately.
Italian Dressing Chicken Breast
I used to make this Italian dressing chicken a lot as a student and people raved about it. They must have thought I had mad cooking skills. I let them believe that.
To marinate or not to marinate, that is the question. I think chicken and especially chicken breasts definitely benefit from some marination. If all you have is 30 minutes, then marinate for 30 minutes. If you can marinate overnight, that’s even better. Skipping marination altogether is no problem either. I’ve done that and still had a great tasting Italian chicken.
The reason why Italian dressing works as a marinade for chicken is not coincidental. It consists of fat, vinegar, salt, sugar and seasonings in the proportions that a typical marinade calls for – usually 3 parts oil/fat, 1 part acidic component, plus seasonings. It’s a great chicken sauce too. That’s why this recipe is so awesome and works even without marination.
You can use any part of a chicken to make Italian dressing chicken, though, chicken breasts are most commonly used. Baked chicken breasts are my favorite too.
You may wonder why my chicken breasts have those little cute bones sticking out. I am using airline chicken breasts this time around. Also known as airline chicken, statler chicken or Frenched breast. Essentially, it’s a boneless chicken breast with the drumette attached. When I buy whole chickens I sometimes butcher them this way.
To complete the dish I like to add a quick vegetable stir-fry to my baked chicken breasts, like stir-fried balsamic mushrooms which are ridiculously good and perfect for a healthy, low-carb side.
The rabbit is native to both Spain and North Africa and was introduced to Italy by the Romans in the third century BC. Wild rabbit is, understandably, a very lean meat with a delicate, gamey flavour which works equally well paired with tomato-based stews and rich, creamy sauces. It is particularly prevalent in regional dishes from the north of Italy, with the abundant countryside providing the perfect breeding ground.
Browse this collection of rabbit recipes for some fantastic inspiration from some of Italy's finest chefs. Gaetano Trovato's elegant rabbit recipe is paired with the classic Italian flavours of olives, capers, tomatoes and potatoes, while Andrea Sarri opts for for cheese, cream and mushrooms in a delicious filled pasta dish. Alessandro Gavagna's rabbit loin recipe is served with creamy mashed potato and the sweet anise flavour of tarragon, or for a hearty rabbit stew recipe try Andrea Migliaccio's stunning one pot dish based on the regional dish of Ischia.
Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.
Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.
How would you rate Seared Mushrooms with Garlic and Thyme?
I have to say as someone who HATES mushrooms I loved this recipe — *and I didn't even include the butter* (in order to make it vegan for my boyfriend). I'll have to try it with it next time. I used oyster mushrooms (I recommend checking your local Asian grocery store for the best prices) and fried them in a dutch oven in two batches. I mostly followed the recipe except I used a tonnnn of chopped thyme leaves rather than sprigs. For the garlic I recommend that you keep an eye on it to let it get crispy on the outside, but still leave it gooey on the inside: what. a. delight. I drained the sizzled mushrooms on a wire baking rack to preserve their crispiness and then served with Gwyneth Paltrow's risotto with peas. Two thumbs up from the anti-mushroom committee :)
Absolutely delicious. I was gifted a grow your own mushrooms kit for my birthday this year and this was the perfect recipe for my first harvest. Will 100% be making again
So delicious, even with a variety of different mushrooms! I got a fancy mushroom sampler in my CSA box and didn't know what to do with them. This recipe was quick, easy, and tasted restaurant-quality. Definitely will make again!
I haven't been able to find maitake mushrooms at my local grocery store so when they finally popped up a few weeks ago, this was the perfect recipe to try them. I'll be serving these at future dinner parties for sure.
YUM. Amazing timing, because I would have forgotten about a bunch of mushrooms in my fridge until they went bad. Now I have delish garlicky mushrooms in my fridge and I. Am actually excited to eat them.