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Mélange of roasted mushrooms

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 pound chanterelle mushrooms
  • 1 pound button mushrooms, cleaned
  • 1 pound black trumpet mushrooms
  • 1 pound porcini mushrooms
  • 1 pound honshemeiji or beech mushrooms
  • 2 tablespoon sliced chives
  • 3 tablespoon butter
  • 4 clove garlic
  • 2 sprig thyme
  • 1 sprig rosemary
  • 1 sprig Salt and pepper
  • 1 sprig Canola oil
  • Preparation

    Baking Directions:

    1.

    Clean the black trumpet mushrooms and blanch very quickly (less than 1 minute) in a pot of boiling, salted water.

    2.

    Heat a large sauté or roasting pan until very hot and add a small amount of oil.

    3.

    Add the porcini mushrooms and cook for 1 minute.

    4.

    Add the chanterelle mushrooms and cook for 2 minutes.

    5.

    Add the homshemeiji mushrooms and cook for 1 minute.

    6.

    Add the button mushrooms and cook until they release their liquid.

    7.

    Toss in the black trumpet mushrooms.

    8.

    Add butter and herbs, cook 1 minute more, and remove from the heat.

    9.

    The butter and mushroom liquid should have formed a sauce.

    10.

    Plate the mushrooms and spoon the liquid over and around them.