Two dishes with wild mushrooms

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  • เผยแพร่เมื่อ 11 ม.ค. 2025
  • The first dish is called "grechotto." It's based on the Ukrainian word for buckwheat, which is "grechka." Even though it's a newer dish, the ingredients are so typical for Eastern Europeans that future generations will assume this dish is really a traditional Ukrainian national dish.
    Ingredients
    1 cup buckwheat groats, washed
    3 cups fresh chanterelles, roughly chopped
    6 dry shitake caps, hydrated and chopped
    1 onion, chopped
    2-3 cloves garlic, chopped
    1 cup parsley, chopped (reserve a little bit for garnish)
    ⅔ cup freshly shredded parmesan
    2-3 tablespoons butter
    2-3 tablespoons olive oil (plus one tablespoon for the garnish)
    1 teaspoon Celtic salt
    1 teaspoon freshly ground black pepper
    1 cup white wine
    1½ - 2 cups chicken stock (homemade is what I prefer)
    Directions
    Hydrate the dry shitake mushrooms by putting them in a bowl and adding enough water to cover the mushrooms.
    Clean the fresh chanterelles (see note above on how to do it).
    In a pan on medium-low heat, add 2-3 tablespoons of olive oil and one tablespoon of butter. Let it melt, then add chopped onion, salt, and freshly ground black pepper and let it cook for a few minutes until the onion looks translucent. Try to avoid browning the onion. Add the chopped garlic, then stir everything together and cook for another minute or so.
    Add the chopped shitake mushrooms, reserving the soaking water. Then add the chanterelles and stir everything together. Cook for 3 minutes. Add the buckwheat groats and let it cook for another minute.
    Add the wine and increase heat to medium-high.
    Cook for 4-5 minutes, or until all liquid (alcohol) evaporates.
    Add the reserved mushroom soaking water and one ladleful of stock. Cover and cook for 15 minutes. Keep an eye on it, stir once in a while, and add stock as needed.
    Near the end of the 15 minutes, add one more tablespoon of butter and the shredded cheese, then stir everything together.
    Add chopped parsley, cover again, and turn off the heat. Let sit for a few minutes. This step is important because it allows the risotto to achieve the perfect creamy consistency and flavor.
    Enjoy!
    The second recipe is a BBQ, nice slices of chicken of the woods mushroom are marinated in homemade pineapple BBQ sauce and grilled to perfection!
    Ingredients for BBQ chicken of the woods:
    1 lb. chicken of the woods (make sure to clean mushroom properly)
    2 tablespoons Worcester sauce
    1/2 BBQ sauce (I used homemade BBQ sauce)
    1/4 cup of Extra Virgin Olive oil
    1/2 cup buttermilk or plain kefir
    Salt and freshly ground black pepper
    Pinch of cayenne pepper or red pepper flakes (option)
    Directions for BBQ chicken of the woods:
    In a bowl mix together kefir, BBQ sauce, Worcester sauce, olive oil, salt, and freshly ground pepper. Use a hand whisk for this step.
    Cut mushrooms in strips that are comfortable to grill and eat. I recommend a chicken tenderloin size.
    Place the mushrooms in a bowl with a BBQ sauce mixture and with a spatula mix all together, make sure each piece of the mushroom has sauce on it. Cover the bowl with a plastic wrap and leave to marinade at room temperature for at least half an hour or place in a fridge for 2 hours to allow enough time for the mushrooms to absorb all of the sauce. Before grilling check, if it looks dry, and if so, mix in some more BBQ sauce.
    Grill just like a chicken, a few minutes on each side.
    ENJOY right away and don't forget to dip into BBQ sauce!
    Easy Pineapple BBQ sauce www.innichkach...

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