Tag: Cremini Mushrooms

Roasted Mushrooms with Fresh Herbs and Garlic

Posted on July 6, 2016 by - Appetizers, Dairy-Free, Gluten-Free, Side Dish, Vegan, Videos

In a prior video we demonstrated how to clean mushrooms. Now that you’ve got a quick and easy way to clean lots of mushrooms, here’s a recipe for Roasted Mushrooms with Fresh Herbs and Garlic.

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Roasted mushrooms with fresh herbs and garlic is a simple dish that can be used in many ways. Serve as a starter course with crusty bread to sop up those tasty juices. Put them in a salad, warm, and use the juice in the vinaigrette. Top meat, chicken or eggs with the mushrooms. Eat them as a side dish. Use your imagination and you’ll find lots of different ways to put this recipe to good use.

Watch the Roasted Mushrooms with Fresh Herbs and Garlic here.

 

 

How To Clean Mushrooms

Posted on June 18, 2016 by - How To, Videos

Cleaning mushrooms is annoying task. In culinary school I was trained to gently wipe the tops and bottoms with a damp cloth or paper towel. If you’re only using a few mushrooms, that’s not so bad. But, if you need a couple of pounds worth, then it’s absurd. Yes, mushrooms do absorb liquid, but they have to remain in that liquid for a long time to become waterlogged. Here’s how to clean mushrooms, lots of them or just a few.

To clean mushrooms, fill a large bowl with cold. Dump the mushrooms in the water and swish around. Let sit for 30 seconds to allow the dirt to settle to the bottom. Scoop into a colander with your hands. Large batches of mushrooms clean in batches, refreshing the water.

Rinse the mushroom with a quick spray and turn out onto a large flour-sack towel, cover and gently dry. To store, place in a brown paper bag (lunch bag) in the vegetable bin. These will stay fresh and firm for days.

Don’t trim or cut the mushrooms until you’re ready to use them. The cut edges only dry out and need to be trimmed again.

Here’s one of our top recipes, Roasted Mushroom with Fresh Herbs and Garlic.

Watch How to Clean Mushrooms here.

Veal Marsala

Posted on March 4, 2016 by - Dairy-Free, Gluten-Free, Meat / Poultry

veal marsala finished

Veal Marsala is a quick and easy Italian dish comprised of sautéed veal scallops, mushrooms, shallots, Marsala wine, and a healthy dose of chopped parsley.

Quick Tips

Watch our video on how to clean mushrooms here.

Browning Mushrooms

Place the mushrooms in a single layer in the hot pan with the melted butter and hot oil. Cook on high heat for 1 minute and don’t stir; this caramelizes the mushrooms. Then toss and continue cooking another 2-3 minutes, stirring occasionally, until the mushrooms are wilted.

Thickened Sauce

If you like, you can lightly dust the veal in 1/2 cup of flour, placed in a pie pan for ease of dredging. This does promote additional browning and thickening of the sauce. I prefer to cook the veal au natural.

As an alternative, use a cornstarch slurry, which leaves the sauce translucent, the flour makes an opaque sauce. Thoroughly combine 1 tablespoon cornstarch with 2 tablespoons cold water and drizzle into the hot sauce stirring constantly, until you reach a desired consistency; you won’t need to use the entire slurry, which would make the sauce too thick.

Cook in Batches

To avoid steaming the veal scallops, cook in batches, add a little more oil to pan as needed. Hold the cooked veal on a warm platter.

To Finish

Add the marsala wine and the sauce with mushrooms to the pan and bring to a boil; be sure to scrape the bottom of the pan to release any of the delicious tidbits from browning the veal.

If you want to use the cornstarch slurry, now is the time.

Stir in the parsley and pour over the veal.

Time your side dishes to finish up by the time you add the sauce to the pan and everything is hot and ready together.

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Veal Marsala

veal marsala in saute pan
Here’s a quick and easy dinner for a romantic dinner date at home.
  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Category: Veal

Ingredients

Scale

1 tablespoon olive oil
1 tablespoon unsalted butter
12 ounces cleaned and sliced mushrooms, such as cremini, shiitake, or button or a mix of each kind
½ teaspoon kosher salt
¼ cup minced shallots
1 cup reconstituted demi glace or stock
2 pounds veal scallops
kosher salt
freshly ground pepper
2 tablespoons olive oil
½ cup Marsala wine
1/4 cup chopped parsley

Instructions

Watch our video on how to clean mushrooms here.
Browning Mushrooms

Place the mushrooms in a single layer in a large hot skillet with the melted butter and hot oil. Cook on high heat for 1 minute and don’t stir, to caramelize the mushrooms. Then stir and continue cooking another 2-3 minutes, stirring occasionally, until the mushrooms are wilted.

Stir in the shallots and salt and cook another minute. Add the demi-glaceor stock and bring to a boil. Lower the heat and simmer for a couple of minutes.

Prepare the Veal

If you like, you can lightly dust the veal in 1/2 cup of flour placed in a pie pan for ease of dredging. This does promote additional browning and thickening of the sauce, but I prefer to cook the vealau natural, just sprinkle both sides of each scallop with salt and pepper.

Thicken the  Sauce (optional)

The flour creates a fond on the bottom of the skillet and when you add the liquid back to the pan, scrape the bottom to release these flavorful tidbits and the remains of the flour will thicken the sauce slightly.

As an alternative to flour, use a cornstarch slurry, which leaves the sauce translucent, the flour makes an opaque sauce. Thoroughly combine 1 tablespoon cornstarch with 2 tablespoons cold water and drizzle into the hot sauce stirring constantly, until you reach a desired consistency; you won’t need to use the entire slurry, which would make the sauce too thick.

You can either leave the sauce in the pan and use another to sauté the veal, or pour the sauce into a bowl, use a spatula to scrape the pan clean. Wipe with a wet paper towel to clean out the pan so any residual sauce doesn’t burn while you cook the veal.

Cook in Batches

To avoid steaming the veal scallops, cook in batches, add a little more oil to pan as needed. Hold the cooked veal on a warm platter.

To Finish

Add the marsala wine and the sauce with mushrooms to the pan and bring to a boil; be sure to scrape the bottom of the pan to release any of the delicious tidbits from browning the veal.

If you want to use the cornstarch slurry, now is the time.

To finish, stir in the parsley and pour over the veal.

Time your side dishes to finish up by the time you add the sauce back to the skillet and everything is hot and ready together.

Notes

Try our multi-grain rice pilaf as an accompaniment to the veal marsala.

Keywords: sautéed veal, Marsala sauce, veal and mushrooms