Baked Quinces With Wild Mushrooms In A Madeira Glaze Recipes

Steps:

• Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
• Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.

Steps:

• In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.

Steps:

• Heat the oil in a frying pan. Add the shallots, carrot, thyme, bay leaves and dried mushrooms and fry over a medium heat for 5-7 mins or until deep golden brown. Scatter over the sugar and cook until beginning to caramelise. Stir in the flour and combine well, then add the miso, balsamic vinegar, tomato purée and madeira and cook for 2 mins. Pour over the stock a little at a time, stirring as you go.
• Simmer everything together, uncovered, for 30 mins or until you have a fairly thick gravy. Sieve into a clean saucepan. Season to taste and warm through when ready to serve. Leave to cool completely, then freeze for up to three months or chill for up to three days. Reheat thoroughly in a pan to serve.

Steps:

• Bring quinces, sugar, and 4 cups water to a boil in a medium stockpot. Reduce heat. Place a lid from a slightly smaller pot over fruit to keep submerged, and simmer until liquid is pale pink and has been reduced to a thin syrup, about 1 hour 10 minutes. Strain; reserve cooked quinces for stuffing. Stir in lemon juice.

Steps:

• To make the miso glaze, combine mirin and sake or stock in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in miso and sugar. Whisk over medium heat until sugar has dissolved. Remove from heat and whisk in 1 teaspoon of sesame oil.
• If mushrooms have thick long stems, cut stems in half and then into 1/2-inch pieces. Separate all of the clumps of mushrooms into individual mushrooms. You can use the bottom of the clump. Cut into 1/2-inch pieces.
• Heat a wok or wide heavy skillet over high heat until a drop of water evaporates in a second. Add 1 tablespoon olive or grapeseed oil and mushrooms and sear without moving for 30 seconds, then stir-fry for 1 to 2 minutes, until they begin to sweat. Turn heat to medium and add garlic. Stir-fry 30 seconds, then add salt to taste and stir-fry until mushrooms are soft, 2 to 3 minutes. Add wine and stir-fry until it is no longer visible in the pan. Add 3 tablespoons of miso glaze, stir together and remove from heat.
• Heat oven to 375 degrees. Line a sheet pan with parchment. Transfer remaining glaze to a wide bowl and whisk in remaining sesame oil, cayenne, remaining grapeseed or peanut oil and soy sauce. Cut tofu into 8 to 10 slices and pat dry with paper towels. Dip each slice into miso glaze, making sure to coat both sides. Transfer to baking sheet. Bake 15 minutes, until edges are just beginning to color.
• Gently reheat mushrooms. Place a couple of slices of tofu on each plate, top with the mushrooms and serve.

Steps:

• Heat olive oil in heavy large skillet over high heat. Add mushrooms and sauté until brown but not juicy, about 6 minutes. Add garlic and stir until fragrant, about 30 seconds. Add Madeira and cook until evaporated, about 1 minute. Mix in whipping cream and sliced basil; stir until sauce coats mushrooms, about 1 minute. Season to taste with salt and pepper and serve.

Steps:

• Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Press three cloves into each quince half. Place the fruit in a roasting pan cut-side down. Add the water, wine, and cinnamon sticks to the pan; sprinkle the sugar over the quince.
• Bake the fruit in the preheated oven until lightly browned, about 35 to 40 minutes. Turn the quince right-side up and bake until tender, about 10 more minutes.
• Remove the pan from the oven and let the quince cool slightly. Transfer each quince half to a plate and drizzle with a tablespoon of juices from the roasting pan and a dollop of whipped cream.

Steps:

• Bring broth to a boil in a small pot. Add rice, and reduce to a simmer. Cover, and cook until rice is just tender and almost all the liquid has been absorbed, about 40 minutes. Remove from heat. Let sit, covered, 10 minutes. Drain any excess cooking liquid if necessary. Fluff rice with a fork.
• Meanwhile, heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook 3 minutes (do not stir). Season with 3/4 teaspoon salt, and stir. Continue to cook, stirring occasionally, until mushrooms are tender and caramelized, 5 to 7 minutes. Reduce heat to low, and add butter and scallions. Cook until scallions are softened, about 1 minute. Turn off heat, and stir in vinegar.
• Transfer rice to a serving bowl. Stir in mushrooms, and season with salt and pepper.