Wild Mushroom Baked Beans Recipes

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

Steps:

• Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
• Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
• While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
• Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.

Steps:

• Rinse the mushrooms in cold water and drain. Remove and discard the stems. Cut the caps into 1-inch strips. Rinse the green beans in cold water and drain. Snap off the ends. In a small bowl, mix the cornstarch and 2 teaspoons cold water.
• Heat a wok over high heat. Add the vegetable oil and rotate the wok to coat the sides. Add the garlic, green beans, and salt and stir-fry for 1 minute. Add the mushrooms and continue to stir-fry until mixed. Stir in the oyster sauce. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds. Turn off the heat and remove the green beans with tongs. Arrange the green beans across a platter and top with the mushrooms.

Steps:

• In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve.
• Brush any earth and dirt carefully off the wild mushrooms. Wash briefly (for 10-15 seconds at the most) in water and drain on a clean tea-towel. Set aside.
• Make the croutons by slicing the baguette into very thin slices. Toast the slices until golden brown and rub with the clove of peeled garlic.
• Heat 1 tablespoon of butter in a large, heavy-based frying pan. Fry the chopped shallots, stirring, over medium heat for 30 seconds without allowing them to brown.
• Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.
• Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches.
• Cover the frying pan with a large lid and cook over high heat for 1 minute.
• Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted.
• Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds.
• Serve the mushrooms fricassee in either a large bowl or four soup plates. Sprinkle over the remaining parsley and serve with the croutons on the side.

Steps:

• Heat half the olive oil in a large frying pan and fry the shallot for 5 mins until softened. Tip in the mushrooms, turn up the heat, and fry for 5-10 mins until all the liquid released from the mushrooms has evaporated and they're turning golden around the edges.
• Add the crushed garlic and fry for another 30 seconds, then stir in most of the tarragon, the beans, crème fraîche, 1 tbsp water and some seasoning.
• Use a spoon to make two dips in the mushroom and bean mix, and crack the eggs into them. Turn the heat to low and cover with a lid or a large baking sheet. Cook for about 6-8 mins until the egg whites are cooked and the yolks are still runny.
• Meanwhile, toast the bread and rub lightly with the halved garlic clove. Brush or drizzle with the remaining oil. Top the mushrooms and beans with teaspoonfuls of the yogurt, then sprinkle over the reserved tarragon. Serve with the garlic bread.

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.