{"id":2918120131,"title":"D'Amico Chargrilled Mushrooms Orecchiette \"Apulian Style\" 280g","handle":"damico-chargrilled-mushrooms-orecchiette-apulian-style","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e280g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTypical Italian recipe\u003cbr\u003eperfect as an antipasti\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eShelf Life - 18 months \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOrigin: Italy\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eBrown Butter Mushroom Orecchiette\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eIngredients\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 tablespoons butter\u003c\/li\u003e\n\u003cli\u003e2 inch medium shallots, sliced into 1\/4- thick rounds\u003c\/li\u003e\n\u003cli\u003esea salt\u003c\/li\u003e\n\u003cli\u003ered pepper flakes\u003c\/li\u003e\n\u003cli\u003e8 ounces orecchiette mushrooms\u2028\u003c\/li\u003e\n\u003cli\u003e1 lemon\u003c\/li\u003e\n\u003cli\u003e4 - 6 leaves lacinato kale, stems removed and chopped\u003c\/li\u003e\n\u003cli\u003e1\/4 cup dry white wine\u003c\/li\u003e\n\u003cli\u003efreshly ground white or black pepper\u003c\/li\u003e\n\u003cli\u003e1\/4 cup crumbled Asiago\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eInstructions\u003cbr\u003e\u003c\/strong\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePeel 4 3-inch strips of lemon zest, then cut into very thin strips. Reserve lemon for juice.\u003c\/li\u003e\n\u003cli\u003eIn a small to medium saucepan, melt butter oven medium-high heat. Butter will melt, bubble up, then die down and start to edge golden after about 5 minutes. Keep a close eye – once butter begins to darken, it can burn quickly. Swirl butter until brown flecks appear on the bottom and the butter itself is a warm brown hue. Remove saucepan from heat, add sliced shallots (butter will bubble up a bit) and a generous pinch sea salt; set mixture over very low heat to caramelize while you prep the rest of the dish, about 20 minutes. Stir occasionally. Meanwhile, make pasta and sauté mushrooms.\u003c\/li\u003e\n\u003cli\u003eBring a big pot of water to a boil, add a few big pinches sea salt. Drain, then set aside.\u003c\/li\u003e\n\u003cli\u003eSet a medium-sized skillet over medium-high heat. Add a tablespoon of brown butter from the saucepan, and toss in half the mushrooms and a pinch sea salt. Let mushrooms develop a nice sear before turning, about 3 minutes a side. Mushrooms should be cooked but still pretty firm. Remove to a large bowl and repeat steps for the second batch, removing cooked mushrooms to the same bowl. With skillet still over medium-high heat, add white wine. When sizzling dies down after a minute or two, fold mushrooms back in, and add kale, lemon zest, and red pepper flakes. Fold in brown butter and shallots. Taste, and add sea salt, pepper, or lemon juice as needed. Remove from heat.\u003c\/li\u003e\n\u003cli\u003eSeason mushrooms with sea salt and pepper, and a squeeze of lemon. Top with Asiago crumbles. Set pot on the table, pour a few glasses of wine, and get to it.\u003c\/li\u003e\n\u003c\/ol\u003e","published_at":"2016-06-14T20:52:00+05:30","created_at":"2015-10-03T11:58:33+05:30","vendor":"D'Amico","type":"Pickles","tags":["Mushrooms","Mushrooms \u0026 Truffles","Pickles"],"price":1500,"price_min":1500,"price_max":1500,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":8551264067,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"D'Amico Chargrilled Mushrooms Orecchiette \"Apulian Style\" 280g","public_title":null,"options":["Default Title"],"price":1500,"weight":280,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/d_amico-Chargrilled-Mushrooms-Orecchiette-_Apulian-Style.jpg?v=1443853813"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/d_amico-Chargrilled-Mushrooms-Orecchiette-_Apulian-Style.jpg?v=1443853813","options":["Title"],"content":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e280g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTypical Italian recipe\u003cbr\u003eperfect as an antipasti\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eShelf Life - 18 months \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOrigin: Italy\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eBrown Butter Mushroom Orecchiette\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eIngredients\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 tablespoons butter\u003c\/li\u003e\n\u003cli\u003e2 inch medium shallots, sliced into 1\/4- thick rounds\u003c\/li\u003e\n\u003cli\u003esea salt\u003c\/li\u003e\n\u003cli\u003ered pepper flakes\u003c\/li\u003e\n\u003cli\u003e8 ounces orecchiette mushrooms\u2028\u003c\/li\u003e\n\u003cli\u003e1 lemon\u003c\/li\u003e\n\u003cli\u003e4 - 6 leaves lacinato kale, stems removed and chopped\u003c\/li\u003e\n\u003cli\u003e1\/4 cup dry white wine\u003c\/li\u003e\n\u003cli\u003efreshly ground white or black pepper\u003c\/li\u003e\n\u003cli\u003e1\/4 cup crumbled Asiago\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eInstructions\u003cbr\u003e\u003c\/strong\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePeel 4 3-inch strips of lemon zest, then cut into very thin strips. Reserve lemon for juice.\u003c\/li\u003e\n\u003cli\u003eIn a small to medium saucepan, melt butter oven medium-high heat. Butter will melt, bubble up, then die down and start to edge golden after about 5 minutes. Keep a close eye – once butter begins to darken, it can burn quickly. Swirl butter until brown flecks appear on the bottom and the butter itself is a warm brown hue. Remove saucepan from heat, add sliced shallots (butter will bubble up a bit) and a generous pinch sea salt; set mixture over very low heat to caramelize while you prep the rest of the dish, about 20 minutes. Stir occasionally. Meanwhile, make pasta and sauté mushrooms.\u003c\/li\u003e\n\u003cli\u003eBring a big pot of water to a boil, add a few big pinches sea salt. Drain, then set aside.\u003c\/li\u003e\n\u003cli\u003eSet a medium-sized skillet over medium-high heat. Add a tablespoon of brown butter from the saucepan, and toss in half the mushrooms and a pinch sea salt. Let mushrooms develop a nice sear before turning, about 3 minutes a side. Mushrooms should be cooked but still pretty firm. Remove to a large bowl and repeat steps for the second batch, removing cooked mushrooms to the same bowl. With skillet still over medium-high heat, add white wine. When sizzling dies down after a minute or two, fold mushrooms back in, and add kale, lemon zest, and red pepper flakes. Fold in brown butter and shallots. Taste, and add sea salt, pepper, or lemon juice as needed. Remove from heat.\u003c\/li\u003e\n\u003cli\u003eSeason mushrooms with sea salt and pepper, and a squeeze of lemon. Top with Asiago crumbles. Set pot on the table, pour a few glasses of wine, and get to it.\u003c\/li\u003e\n\u003c\/ol\u003e"}

D'Amico Chargrilled Mushrooms Orecchiette "Apulian Style" 280g

Product Description
QAR 15
Maximum quantity available reached.

280g

Typical Italian recipe
perfect as an antipasti

Shelf Life - 18 months 
Origin: Italy

Suggested recipe:

Brown Butter Mushroom Orecchiette

Ingredients

  • 6 tablespoons butter
  • 2 inch medium shallots, sliced into 1/4- thick rounds
  • sea salt
  • red pepper flakes
  • 8 ounces orecchiette mushrooms

  • 1 lemon
  • 4 - 6 leaves lacinato kale, stems removed and chopped
  • 1/4 cup dry white wine
  • freshly ground white or black pepper
  • 1/4 cup crumbled Asiago
Instructions

 

  1. Peel 4 3-inch strips of lemon zest, then cut into very thin strips. Reserve lemon for juice.
  2. In a small to medium saucepan, melt butter oven medium-high heat. Butter will melt, bubble up, then die down and start to edge golden after about 5 minutes. Keep a close eye – once butter begins to darken, it can burn quickly. Swirl butter until brown flecks appear on the bottom and the butter itself is a warm brown hue. Remove saucepan from heat, add sliced shallots (butter will bubble up a bit) and a generous pinch sea salt; set mixture over very low heat to caramelize while you prep the rest of the dish, about 20 minutes. Stir occasionally. Meanwhile, make pasta and sauté mushrooms.
  3. Bring a big pot of water to a boil, add a few big pinches sea salt. Drain, then set aside.
  4. Set a medium-sized skillet over medium-high heat. Add a tablespoon of brown butter from the saucepan, and toss in half the mushrooms and a pinch sea salt. Let mushrooms develop a nice sear before turning, about 3 minutes a side. Mushrooms should be cooked but still pretty firm. Remove to a large bowl and repeat steps for the second batch, removing cooked mushrooms to the same bowl. With skillet still over medium-high heat, add white wine. When sizzling dies down after a minute or two, fold mushrooms back in, and add kale, lemon zest, and red pepper flakes. Fold in brown butter and shallots. Taste, and add sea salt, pepper, or lemon juice as needed. Remove from heat.
  5. Season mushrooms with sea salt and pepper, and a squeeze of lemon. Top with Asiago crumbles. Set pot on the table, pour a few glasses of wine, and get to it.
Vendor: D'Amico

Related Products