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Black Trumpet Mushrooms a la Plancha

Black Trumpet Mushrooms a la Plancha
Not only is the black trumpet edible, it is absolutely delicious. A member of the chanterelle family, it's highly prized for both its wonderful smoky, earthy flavor and crisp, firm texture

This recipe is our version of a Spanish mushroom "tapa," the quintessential Spanish bar food. "A la Plancha" literally means "cooked in a skillet" and this savory and delicious dish is at its best when served piping hot in individual casseroles.
Ingredients:

2 lb fresh black trumpet mushrooms
(or 4-6 oz. dried black trumpet mushrooms, reconstituted)
4 Tbsp butter
6 or 7 cloves of garlic, chopped
3/4 cup chopped parsley
1 cup dry white wine
sea salt & freshly ground black pepper to taste

Directions:

Clean the mushrooms carefully, cutting off the dry ends of the stems. Cut them into 1/2 inch pieces.


Melt the butter in a large, roomy skillet and sauté the garlic briefly, just until it starts to show a little brown.

Add the mushrooms and sauté over high heat for just a few minutes, until the mushrooms begin to release moisture.

 Add the white wine, salt and pepper and and parsley. Reduce the heat and simmer until the liquid is reduced by half and the mushrooms are tender.

 

Serve immediately in preheated, individual casserole dishes.


Magnifico!

 

 

Products suggested for this recipe:



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