May
2008
Enter Your Best Mushroom Recipe
…by Friday, May 16 for a chance to win
2 lbs. of fresh Morel Mushrooms
With fresh morel mushrooms just coming into season, MarxFoods.com was inspired to search for delicious mushroom recipes. Please submit your favorite recipe below by Friday, May 16, 2008. The recipe can incorporate any variety of wild, fresh or dried mushrooms. The creator of the winning recipe will receive two pounds of fresh, wild morel mushrooms.
This contest is not limited to morels, we’re open to recipes for all types of mushrooms—from the most simple ideas to complicated epicurean creations. Just remember, sometimes with fresh seasonal items, they should be the star of a dish and not overshadowed with other flavors.
The winning recipe will be judged by the Marx Foods staff on deliciousness and originality.
To Enter.
Submit your mushroom recipe to our blog below.
Information about Morel Mushrooms
Mushroom Egg Scramble.
Well…since we just had a fantastic breakfast, this recipe is my favorite of the moment:
1/2 lb. Cremini Mushrooms
Small Onion
2 or 3 roma tomatoes
1 avocado
8 eggs (to feed 4)
Chop the mushrooms and onions and saute in oil or butter. After they have softened, add the tomato.
Once cooked, put the shroom/onion/tomato mixture into a bowl. Turn the heat to medium/high and add the eggs (preferably scrambled)…and cook as you would scrambled eggs. Once the eggs are mostly cooked, add the vegetables and mix in. Add cubed avocado and mix. Then remove from heat and serve.
We ate our scramble this morning with some fruit and toast. It was delicious.
May 2nd, 2008 at 8:41 amFrom Agra, India (lux hotel right by the Taj Mahal).
Cauliflower stuffed with pistaccios and morille mushrooms in a very light curry reduction / served with frangant white jasmin rice.
Ingredients are simple enough so its chef’s choice as to the balance and presentation, however, the curry reduction MUST be light so as to not overpower the subtlety of the morilles.
Delicious!!!
May 2nd, 2008 at 8:57 amRodrigo
5 large russet potatoes cut in rounds
1/2 large onion sliced
1 jalapeno finely chopped
1/2 lb mushrooms sliced
3 med size tomatoes sliced longwise
2 tablespoons olive oil, more if needed.
Heat olive oil in large skillet at high heat. Add sliced potatoes and cook until done but still hard. Add onions and jalapenos. Cook until a bit tender. Toss often but be careful not to mash about three minutes. Add mushrooms for about three more minutes. Toss in Tomatoes and season with lots of pepper and salt to taste. Cover and let steam for about three to five minutes. Done!
May 2nd, 2008 at 9:44 amServe with sunny side up eggs,and Whole wheat tortillas for breakfast.
Red Wine Mushroom Sauce
(Great on steak!)
INGREDIENTS
•5 tablespoons butter
•¼ cup finely chopped shallots
•2 ½ ounces dried porcini mushrooms
•5 ounces button mushrooms, sliced
•1/2 cup red wine
•3/4 cup reduced red wine — Zinfandel works well (reduced from 1 ½ cups)
•Salt and freshly ground black pepper to taste
DIRECTIONS
Soak porcini in hot water 30 minutes. Strain through fine sieve, reserving liquid. Chop porcini.
While porcini mushrooms are soaking, bring 1 ½ cups red wine to a brisk simmer over medium high heat.
Continually stir for 3 to 5 minutes and reduce by half to ¾ cup. Reduced wine should have a glaze consistency.
Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes.
Stir in reduced wine, and simmer for 6 minutes, or until sauce has thickened. Salt and pepper to taste.
May 2nd, 2008 at 11:13 amMushroom, Ramp and Spinach Tart
1 bunch ramps
1 package portabello mushrooms
2 cloves garlic
3 cups spinach
1/4 cup fig infused vinegar
1/4 cup port
Salt and pepper to taste
2-4 cups Gruyere cheese, grated (depends on your level of cheese love)
9 sheets phyllo dough (take them out of the refrigerator to thaw)
Olive oil to brush phyllo sheets
Preheat the oven to 350 degrees
Chop off the ends of the ramps and dice the remaining stalk, including the leaves. Turn to the mushrooms, chop them up and set aside. Place a little olive oil in a saucepan on medium heat and saute the ramps, mushrooms and garlic for about five minutes, or until the ramps have wilted a bit.
Throw in the spinach and continue cooking until the spinach has wilted. Lower the heat a bit and add the vinegar and the port, cooking until both liquids have reduced. Add the salt and pepper to taste and remove the mixture from the heat.
While the ramp mixture cools, turn to the phyllo dough. Place a large sheet of parchment paper on a clean surface. Carefully place one sheet on the parchment paper and with a light hand, brush it with the olive oil. Place a second sheet on top of the oiled sheet (again using a light touch) and brush it with olive oil. Repeat with the third sheet. Place a line of the cheese along one of the long ends of the phyllo dough and then spoon some of the ramp mixture on top of the cheese.
Now it’s time to roll the dough (I stopped and prepared myself before continuing…how could I let dough intimidate me?). Fold in the short ends of the dough to about a 1/2 inch (thanks for the rolling tips Kevin!) and then carefully start rolling the dough lengthwise. Place the tart seam side down on a baking sheet and continue the process for the remaining pieces of phyllo dough (this recipe makes three long tarts). Bake the tarts for 10-15 minutes, or until the sheets are golden brown. Allow to cool and then cut each tart into 3 or 4 equal parts (it depends on how big you want each individual tart to be).
May 2nd, 2008 at 11:56 amThis is one I made for my new food blog that I am launching in June called Northwest Noshings. We have a large Asian population in the Pacific Northwest and so I made dumplings using Dungeness crab and a variety of mushrooms from the farmers market.
Dungeness Crab and Mushroom Dumplings
12 ounces Dungeness crab meat, cooked
1 cup Shiitake mushrooms, cut into strips
½ cup Lobster mushrooms, cut into strips
½ cup Morel mushrooms, cut into strips
2 ounces sherry
1 ounce Cognac
1 cup heavy cream
½ cup scallions, cut thin
1 teaspoon fresh grated ginger
1 teaspoon finely chopped garlic
1 tsp olive oil
1 tsp unsalted butter
salt and pepper to taste
8-inch rice paper, softened and kept between wet paper towels
Sauté scallions, garlic and mushrooms in olive oil and butter until soft, about 3 minutes.
Add sherry and Cognac plus cup cream. Reduce until sauce starts to thicken, about 7 minutes.
Remove from heat. Add ginger and Dungeness crab meat and saute for about 30 seconds. Season with salt and pepper. Set aside to let filling cool to room temperature.
Place 1 tablespoon Dungeness crab filling in the center of each piece of rice paper. Bring edges of the rice paper together to form a sealed purse. Place dumplings in a bamboo steamer. Steam dumplings until heated through.
Serve with sauce of your choice.
May 2nd, 2008 at 3:06 pm“Killer Crab Stuffed Mushroom”
Start with 30 button mushrooms and remove stems. Place on pan, topside down so hole is showing. Bake for 3-5 minutes at 325 or until mushrooms “sweat.”
In separate bowl, combine 1 cup panko, 1 cup real crab, finely chopped celery and green onion to taste, 1 egg and 1/2 cup heavy cream.
On the side, cook and crumble bacon bits. Then sprinkle a few bacon bits inside each mushroom (don’t drain mushrooms). Then add panko mixture and top with grated parmesan cheese and salt and pepper to taste.
Bake again at 325 until golden brown or until mixture is heated.
May 2nd, 2008 at 3:20 pmAs a teen my mother and I found a little patch of Morels and kept the secret for years, and went out each spring to pick and enjoy the wonderful mushrooms. She just made them for breakfast in scrambled eggs.
Saute the cleaned Morels in butter and a hint of garlic. (you don’t want to over power the Morels) set aside.
In the pan (do not clean) carmelize thin sliced onions in butter until tender.
Scramble enough eggs that would match up with the amount of Morels, for four eggs add a tsp. of water and a 1/4 tsp. of corn startch, and salt and pepper to taste. Half way through cooking the eggs in a clean pan in butter, add the mushrooms. When the eggs are almost done plate and garnish with a dolop of Creme Fresche and carmalized onions. Sprinkle with fresh parsley and enjoy. Serve with fresh Scones and fruit.
May 2nd, 2008 at 3:29 pmThis is a simple comfort food for me. It’s easy and delicious. Try different cheeses.
Stuffed Mushrooms Diane
12-16 mushrooms
2-4 tea. garlic
10 oz frozen spinach-thawed and squeezed
2 TBS butter
salt and pepper to taste
Remove the stems and chop until fine. I use my food processor. Mix the stems with blue cheese, garlic, spinach, salt and pepper. Stuff the mushrooms until overflowing and bake at 350 about 10-15 minutes.
May 3rd, 2008 at 1:04 pmCrimini Buttons
1 lb. crimini button mushrooms without the stems
dry white wine-Chablis is good.
crumbled blue cheese
chopped parsley
Place the mushrooms in a dish-add wine and cover. Cook (either steam or in the microwave) until tender. Cool and refrigerate for 2 hours. Drain the mushrooms and fill with blue cheese and broil. Garnish with parsley.
May 3rd, 2008 at 1:10 pmEnjoy!
Morel (Wild Missouri Mushroom) Quiche
Yield: 4-6 servings
1 Pound morels
1/4 Pound bacon
1/2 Cup chopped onions
1/2 Cup chopped green peppers
1-1/2 Cups shredded (baby) Swiss cheese
1-1/2 Cups milk
1 Cup Bisquick
3 Eggs
1 Teaspoon salt (to taste)
1/4 Teaspoon pepper
Prepare BASIC BACON & MOREL mixture.
Preheat oven to 400 degrees. In a 10-inch, lightly coated (butter/spray) pie pan mix bacon, mushrooms, onion, green pepper and cheese. In medium-sized bowl, mix milk, eggs, bisquick, salt and pepper. Beat until smooth. Pour into pan. Bake 35-40 minutes or until inserted toothpick comes out clean.
May 3rd, 2008 at 1:47 pmThis is part of my 12 Seasons - May menu. It’s the classical pairing of onions, mushrooms, and bacon. I prefer pancetta for the smokey, rich flavor, but you could sub a good quality bacon if you wanted. Also, the truffle butter can be replaced with truffle oil (replace the skim milk with whole milk then) and the lemon-pressed olive oil replaced with the zest of 1 lemon. Tapioca starch can be found at most Asian markets (or replaced with another kind of starch) and Maltodextrin and Soy Lecithin can be ordered from online specialty food sites (I recommend willpowder.net).
Pancetta stuffed morels with truffle foam, parmesan oil, leek puree, and bacon powder
Morels
.25# Pancetta
.5oz Garlic
.5oz Shallots
3 springs Flat Leaf Parsley
2 springs Thyme
.25# Fresh Morels
Salt and Pepper
EVOO
Sort and wash morels, reserving largest for presentation. Mince garlic and shallots. Rough chop parsley, thyme, smaller morels, and pancetta. Render pancetta with garlic and shallots over low heat until most of the oil is released. Drain off oil and reserve. Turn heat up to high and briefly sauté mushrooms and chopped herbs in pancetta mixture until the mushrooms are soft and the meat has started to crisp. Transfer to food processor and pulse until blended but not pureed. In a separate pot, bring salt water to a boil and briefly blanch larger morels for plating. Working quickly, spoon stuffing inside of morel caps.
Truffle Foam
2TB White truffle butter (I recommend Fabrique Delices brand)
.5ts Lemon-Pressed Olive Oil (I recommend Agrumato. brand)
.5C Skim milk
.25ts Powdered Soy Lecithin
Salt
Warm milk over low heat and whisk in lemon oil and truffle butter until mixture is emulsified. Add salt and Lecithin. Buzz with emersion blender and spoon foam for plating.
Parmesan Oil
Aged parmigiano reggiano (around 2 years; look for Vecchio on the label, that means it’s aged between 1.5 and 2 years)
Olive Oil (not extra virgin)
Rough chop cheese and submerge in oil. Bring oil up to 120 degrees and maintain temperature for 20 minutes. Allow to cool to room temperature and then strain, reserving cheese curds for further use.
Leek Puree
2 Leeks
1ts Sugar
.5ts Salt
.5ts White Pepper
1/2ts Tapioca Starch
Clean, wash, and rough dice Leeks. Drop in boiling water to blanch. After about three minutes (or until tender but not discolored), transfer to ice water. Strain and puree with sugar, salt, pepper, and tapioca. Strain through fine mesh and let stand for ten minutes. Repuree and adjust seasonings and consistency as needed.
Bacon Powder
2TB Tapioca maltodextrin
4TB Rendered Pancetta Fat
In a food process, add maltodextrin and begin pureeing as you slowly incorporate fat. Scrap down sides. Adjust consistency with maltodextrin.
Assembly
Sauce presentation plate with leek puree and parmesan oil. Position stuffed morels across saucing and spoon additional oil over them. Spoon foam over open end of the caps. Garnish with bacon powder and shaved truffle.
Pictures can be found here:
http://pics.livejournal.com/nathan_lounge/pic/0001302h/
May 3rd, 2008 at 7:14 pmhttp://pics.livejournal.com/nathan_lounge/pic/000146f2/
“Fried Morel Salad”
Presented with
Herb Goat Cheese and Spring Arugula
Blackberry Gastrique
Makes 6 salads
1 lb fresh morels (1-2 inch Caps)
3 cups crushed saltines(place in bowl)
3 eggs (place in bowl)
1 cup all purpose flour(place in pan)
1 cup canola oil
8 ounces goat cheese (cut into 6 even slices)
2 spring chives
2 spring fresh thyme
1 tsp cracked black pepper
1 bunch fresh baby arugula
1/2 cup white granulated sugar
1/4 cup cider vinegar
2/3 cup blackberry jam (fresh berries)
Salt & pepper to taste
Directions
1.Soak Morels in 2 cups of cold water with 1/2 tsp of salt for 10 minutes
May 4th, 2008 at 6:59 pm2. Remove morels from the water and pat dry with a paper towel
3. Crack egg and mix until frothy,
4. Place morels in a small rectangle pan and lightly dust with flour.(coat both sides)
5.Shake excess flour off and place morels into egg mixture
6.Lightly drain egg and place morels into the saltine crumbs,lightly coat and set aside
7. Pre-canola oil over medium heat in a skillet.
8. Place morels into oil when hot. Turn mushrooms when brown and remove from pan. Repeat process until all mushrooms are cooked. Set aside for later.
9. Finely Chop herbs, place on a plate with cracked pepper. Roll goat cheese into herbs, making a crust
10. Slice into 6 even slices
11. Wash arugula and set aside
12. Take the sugar add in a sauce pan over medium heat, stirring until becomes a liquid and golden brown.
13. Add cider vinegar, stir until dissolved.
Bring to a boil, add blackberry jelly or fresh berries
14. Place arugula in a bowl,lightly toss gastrique as desired.
15. Place goat cheese on a plate
16. place the arugula on top
17. Place the morels on top of the greens
18. Season with salt and pepper
Smoky Chicken & Wild Mushroom Paella
See Picture Here: http://www.flickr.com/photos/riverrats/823946327/
Managing your fire and preparing your ingredients in advance are key to this recipe. Have everything you need at fireside for best results. Make sure to use a heavy paella pan - stainless or cast iron for this recipe.
2 tablespoons extra-virgin olive oil
4 chicken thighs boned skinned and cut into medium sized pieces
3/4 pound fresh wild mushrooms (we used oyster and shitake mushrooms from the local farmers market in Laramie)
4 ounces greenbeans
2 cloves of garlic peeled crushed and chopped
1/4 pound chorizo sausage
1/2 cup white wine
1/4 cup Sofrito
1 quart chicken stock
1 pinch saffron threads
2 bay leaves
1 tablespoon salt
1 1/2 cups arborio rice (risotto rice)
Directions:
1. Prepare a charcoal fire with about a quart and a half of brickets - DO NOT USE STARTER FLUID OR “QUICK LIGHT” BRICKETS.
May 5th, 2008 at 9:25 am2. Starting on your stove, heat the olive oil in a paella pan over high heat.
3. Add the chopped garlic and then the chicken and sauté until brown on all sides, about six minutes.
4. add the mushrooms and sauté until they soften and begin to turn golden.
5. Remove paella pan from the stove and take it to your grill.
6. Grill should be hot, add a handfull of oak (or other wood) chips or kindling strips to fire, and place paella pan on grill.
7. Quickly add white wine, which should begin to boil off as oak begins to burn.
8. Follow with Sofrito and stir.
9. Add Chicken stock.
10. Crush the saffron and add it to the pan.
11. Add bay leaves, and salt.
12. Stir in Rice
13. If wood chips have burned themselves out add another handful and cover grill.
14. Cover grills baffles halfway (top and bottom) for a medium low heat - chips should begin to smoke.
15. Cook at a slow boil for 10 to 15 minutes or until the liquid is absorbed.
16. Do not stir or break the surface of the Paella with a spoon or other impliment while the paella is cooking, or the rice will cook unevenly.
17. Remove from grill and serve immediately.
Can you possibly go wrong with mushrooms and truffle oil? I seriously doubt it — these were delicious.
For pictures:
http://www.sugarlaws.com/mushroom-triangles-with-truffle-oil/
Mushroom Triangles with Truffle Oil
INGREDIENTS:
10 ounces of baby bella mushrooms
1 tbsp canola oil, plus extra to brush
1 tsp salt
3 large cloves garlic
2 tsp black truffle oil
15 sheets of phyllo dough, thawed
DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Chop mushrooms into very small pieces, no more than 1/4 inch cubes. Mince garlic.
3. In a medium-size saute pan, cook mushrooms, garlic, salt and canola oil until mushrooms are cooked through. Remove from heat, wait 45 seconds, and then stir in the truffle oil.
4. Cut phyllo sheets into long 4″ strips, trimming excess.
5. Place about 1 1/2 tbsp of mushrooms in the corner of two stacked phyllo strips. Roll the sheets in triangles to the edge of the strip (for a demonstration, click here)
6. Place the rolled triangles on a baking sheet. Brush lighly with canola oil or spray with cooking spray.
7. Bake the triangles for about 3 minutes, or until their trops are golden. Serve.
Makes about 15 triangles.
May 5th, 2008 at 1:07 pmIngredients:
for the stir-fry:
14 oz fresh rice noodles, cut into 1/2-inch-wide strips*
3 tablespoons canola oil
1/4 lb snow peas
1 bunch green onions, sliced
1 1/2 cup char sui thinly sliced
1 1/2 cup mung bean sprouts
6 dried shiitaki mushrooms, rehydrated and sliced thinly
1/2 cup water
1 cup dried cloudear mushrooms, rehydrated and sliced thinly
1/2 cup dried tiger lily buds**, rehydrated, hard ends removed
for the sauce:
3 cloves garlic, grated
2 inch knob fresh ginger, grated
1/2 teaspoon cornstarch
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons palm sugar
2 tablespoons Shaoxing wine
1/2 teaspoon sesame oil
Directions:
First, tie all of the tiger lily buds into knots, like you were knotting a piece of string, with the knot in the center. Set aside. Heat the oil in the wok. Stir-fry noodle until soft and translucent, 3 to 4 minutes. Add snow peas and green onions, mushrooms, tiger lily buds, and water then stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add the sauce mixture, and pork and cook, stirring occasionally. Cook until the sauce thickens and all ingredients are well distributed and coated in sauce.
*Or boiled dried rice noddles. If you use the dried noodles add them at the end, with the sauce.
**Also known as golden needles.
from my blog: http://coconutlime.blogspot.com/2008/04/house-special-chow-fun.html
May 5th, 2008 at 1:20 pmOur absolute favorite way to fix morel mushrooms is very simple:
May 5th, 2008 at 4:42 pmDepending on the amount of mushrooms you have,
Place a mixture of flour & seasoning salt into a sealable plastic bag, add mushrooms, and shake. Saute’ the mushrooms in hot butter, or deep fry for a crunchier texture. Can’t be beat and preserves the original flavor! I’ve tried other methods, but none come close to fried morels. Makes a great compliment to venison steak, mashed potatoes, brown gravy, and green beans!
[...] you’re going to turn your nose up at 2 (yes, I said 2) pounds of them? The good folks over at Marx Foods are gambling that you are in the minority. They are sponsoring a mushroom recipe contest with the [...]
May 5th, 2008 at 6:55 pmWhat you need to make my CROUTE AUX MORILLES recipe:
For four persons
Prep time: 30 minutes
Cooking time: 25 minutes.
Ingredients:
750 g of Morels (approximately 1 1/2 lbs)
3 shallots chopped
1 dl of Port (not quite 1/2 cup)
4 dl heavy Cream (not quite 2 cups)
1. Cut the ends of the mushrooms. Do not cut too much. I also cut them in half to be able to clean them well. Morels tend to be sandy. I rinsed them 3-4 times in water, do it carefully as to not destroy the mushrooms. Then drain them and towel dry them. If you have really big mushrooms you can cut them further, so that all the mushrooms are about the same size
2. Put butter in a pan, I used a WOK. Melt the butter and wait until it is nice and hot. Add the mushrooms. Cook at medium hot. The mushrooms will let out alot of water, cook it down until it is almost all gone. I did end up taking the mushrooms out and cook the water down. The reason I took the mushrooms out was so that it wouldn’t cook them to oblivion.
3. Add the shallots when the water has reduced. Salt and Pepper and cover. Stir. Lower the heat and let cook a few minutes, then add the PORT. Stir. Cook uncovered until the port has reduced. When Port has reduced had the cream. Stir.
4. Let it cook a low to medium heat until the cream has reduced. Keep stirring every so often.
5. When your sauce is a nice thick consistency you are ready to serve it! Now, you can use this sauce over steaks. But I used it over toast. I toasted some nice dense slice bread and just pour the sauce over it. Et VOILA!
May 5th, 2008 at 9:02 pmI posted it with photos over at my at my blog
Shitake Mac n’ Cheese
This is perfect winter comfort food or summer BBQ side dish.
1 lb. Penne pasta
¼ cup butter (plus more for buttering pan)
1/3-cup flour
3 cups milk
14 oz. Grated sharp cheddar (we use Coastal)
4 oz. Brie
8 Tbsp. Fresh rosemary
3 Cloves fresh garlic, minced
5 oz. Fresh shitake mushrooms, sliced and sautéed in butter
1 cup diced fresh figs
Salt
Chipotle Chile powder
Preheat oven to 350 degrees.
Butter a 9 by 13-inch baking dish.
Cook the penne 2 minutes less than the package directions in salted water (it will finish cooking in the oven).
Melt butter in a saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Add rosemary. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add the cheese (reserving some cheddar to sprinkle over the top), salt, Chile powder and garlic. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Fold in the mushrooms and figs.
Combine pasta and sauce and put in the prepared baking dish. Sprinkle the top with remaining cheese and Chile powder (to taste).
Bake, uncovered, for 30 minutes. Let sit for 5 minutes before serving.
May 5th, 2008 at 9:51 pm1 Tbs olive oil
1½ cups moderately, finely chopped yellow onion (about 1 large onion)
3 small garlic cloves, finely minced
4 cups coarsely chopped portobello or oyster mushrooms (about 2 large mushrooms)
¼ tsp salt
1/8 tsp freshly ground black pepper
1 cup Italian-flavored breadcrumbs
2 large egg whites
buns and condiments of your choice
1 Heat olive oil in 12-inch nonstick skillet over moderately high heat for 1 minute. Add chopped onion and garlic and sauté, stirring occasionally, until limp and golden- about 3 minutes.
2 Add mushrooms and sauté, stirring now and then, until mushrooms soften and brown- about 4 minutes. Transfer mushroom mixture to a large bowl and cool 10 minutes.
3 Using wooden spoon, mix salt, pepper and bread crumbs into mushroom mixture. Add egg whites and mix thoroughly.
4 Scoop up mixture by ½-cup measure, then using hands, shape into four patties about ¾-inch-thick.
5 Wipe out skillet, spray with nonstick spray, and set over moderate heat. Add patties and brown about 3 minutes on each side.
6 Serve on buns and add desired condiments.
May 5th, 2008 at 10:21 pmMushrroms Burger
1 Tbs olive oil
1½ cups moderately, finely chopped yellow onion (about 1 large onion)
3 small garlic cloves, finely minced
4 cups coarsely chopped portobello or oyster mushrooms (about 2 large mushrooms)
¼ tsp salt
1/8 tsp freshly ground black pepper
1 cup Italian-flavored breadcrumbs
2 large egg whites
buns and condiments of your choice
1 Heat olive oil in 12-inch nonstick skillet over moderately high heat for 1 minute. Add chopped onion and garlic and sauté, stirring occasionally, until limp and golden- about 3 minutes.
2 Add mushrooms and sauté, stirring now and then, until mushrooms soften and brown- about 4 minutes. Transfer mushroom mixture to a large bowl and cool 10 minutes.
3 Using wooden spoon, mix salt, pepper and bread crumbs into mushroom mixture. Add egg whites and mix thoroughly.
4 Scoop up mixture by ½-cup measure, then using hands, shape into four patties about ¾-inch-thick.
5 Wipe out skillet, spray with nonstick spray, and set over moderate heat. Add patties and brown about 3 minutes on each side.
6 Serve on buns and add desired condiments.
May 5th, 2008 at 10:22 pmMaitake Mushroom Risotto:
1 lb. Maitake Mushrooms (trimmed of stems, stems reserved, broken apart gently)
Butter (as needed)
Rinse the mushrooms and dry gently. Saute gently in melted butter. Season with salt, pepper, touch of lemon juice. Set aside.
Mushroom Broth:
1 T. canola oil
1 cup leeks, sliced
1/2 cup celery, diced
1/2 cup carrot, diced
trimmed Maitake stems, rough chopped
Sweat veggies in the oil until translucent, add stems and 4 cups water. Simmer gently for about 30 minutes. Strain.
Risotto:
1 T. Olive Oil
1/4 cup minced shallots
1 cup Sushi Rice (or any other short-grain rice)
3 cups mushroom broth with 1/2 cup white wine, kept hot
1/4 cup grated Pecorino Romano
Sauteed Maitake mushrooms
Sweat shallots in oil, add rice and stir until outside coating of rice is translucent.
May 6th, 2008 at 12:16 amAdd broth/wine just to cover, stirring occasionally, until rice, when stirred, pulls away from the bottom of pan, then repeating until rice is al dente and creamy. Stir in sauteed mushrooms, cheese. Serve drizzled with a nice olive oil and shaved Pecorino.
Spring Triad with Dryads
This recipe uses 3 kinds of mushrooms and ramps, which are abundant (wild) in the spring, and available in some specialty food marts.
2 Tbsp olive oil
1/3 cup thin sliced ramp bulbs (or shallots)
1 clove garlic, minced
4-5 shiitake mushrooms, sliced thin
3/4 cup Dryad’s Saddle (Polyporus squamosus) mushrooms or Oyster mushrooms, sliced
2 Tbsp low-sodium tamari or soy sauce
1/3 cup roasted peppers, sliced
1/2 tsp ground cumin
1/2 tsp tumeric
2 Tbsp + 1 Tbsp vegetable broth
4 large fresh morel mushrooms (or 6-8 small, dried & rehydrated), sliced lengthwise in 1/4’s (1/2’s if dried)
2/3 cup thin sliced ramp greens (or green onions, green part only)
Salt & fresh ground pepper
12 oz. artichoke (or other) tortellini
1/3 cup toasted pine nuts (or slivered almonds, toasted)
Put water up to boil.
Mix dryads with tamari (or mix the shiitakes with tamari, if using oysters instead of dryads)
In a large frying pan, heat the oil, medium heat. Add garlic and ramp bulbs. Cook 2 minutes, stirring. Add shiitakes and dryads (or oysters), cook 6 minutes, stirring often. Add morels, cumin, tumeric and 2 Tbsp broth. Cook 5 minutes, stir every minute or so. Add peppers, ramp greens, and 1 Tbsp broth. Cook 3 minutes more, keep stirred. (Note: add a LITTLE more broth if this gets too dry at any point) Add salt & pepper to taste. Remove from heat.
Cook pasta according to package directions. (Do not overcook!) Drain. Transfer to serving bowk. Add the mushroom/ramp/pepper mixture to the pasta, along with the toasted nuts. toss to mix completely.
Serves 2 as a main course. Serve with a fresh salad. (This dish is best if eaten hot, but may be refrigerated and served cold.)
May 6th, 2008 at 4:05 amQuinoa & Mushroom Stuffed Peppers
I came up with this recipe a few days ago and quite liked how the final product turned out. The recipe makes 2 stuffed peppers. Feel free to tweak the amounts (I always cook by adding a bit of this and a little bit of that…never measuring the exact amounts).
Filling:
1/2 cup dry quinoa (cooked according to the package directions)
1/4 cup dried shitake mushrooms (rehydrated in warm water for 30 minutes)
1/4 cup chopped onion
1/4 cup chopped celery
a few dashes of cumin powder
a dash of chili powder
salt & pepper to taste
2 T olive oil
2 green peppers, tops cut, seeds removed
1 cup tomato sauce
Toppings: Monterey Jack cheese, sourcream
Directions:
serve the peppers with sourcream and shredded cheese!
1) heat the oven to 375F
2) Saute onions and celery together in 2 T of olive oil for about 5-7 minutes.
3) Squeeze the water from the rehydrated shitake mushrooms, cut into thin strips, and add to the onion/celery mixture and cook for 3-5 minutes.
4) Combine the mushroom/onion/celery mixture with cooked quinoa, add cumin and chili powder and season with salt and pepper. Let the mixture cool slightly.
5) In a large pot of boiling water place two green peppers and let them cook for about 5-7 minutes (don’t overcook them!)
6) put the tomato sauce on the bottom of the Pyrex dish; remove the peppers from the boiling water (be careful not to burn yourself), let them cool slightly and stuff them with quinoa/mushroom/onion/celery mixture.
7) place the peppers in the pyrex dish (the peppers should fit snuggly into the dish and be in the upright position), cover with foil and bake for about 40-50 minutes.
Note: the directions sound a bit more complicated than they really are! Please give this recipe a try.
There are pictures of the few stages of the process on my blog: check them out
May 6th, 2008 at 7:00 amWild Mushroom Bruschetta
1/2 lb. assorted mushrooms, such as cremini, shiitake, and oyster
1 Tbs. olive oil
A healthy splash of sweet Marsala
salt to taste, if necessary
4 1/2-inch thick slices from the center of an Italian boule-style bread
Olive oil to drizzle
1 garlic clove, peeled and cut in half
Clean and trim mushrooms, discarding stems as necessary. Slice thickly. Heat 1 Tbs. olive oil in a skillet and saute mushrooms until they’ve given off their liquid. Add a splash of sweet Marsala and cook down until almost all of the liquid is evaporated. Add salt to taste, if necessary.
Meanwhile, grill or broil bread slices directly on the oven rack until lightly browned. Remove from grill or oven and cut in half if slices are very large. Push in lightly on bread to break surface and drizzle lightly with olive oil. Rub all bread surfaces, especially crusts, with cut sides of garlic clove.
Top with mushroom mixture and serve hot or warm.
May 6th, 2008 at 10:24 amThe following is an appetizer Yeild apx. 30 to 50
Wild Duck stuffed mushrooms with apples and brandy
30 to 50 mushroom caps
3 c. roasted duck diced finely or torn small
1 small apple diced finely
1 stalk celery diced finely
1/2 small onion diced finely
1 stick butter divided
1/2 tsp. garlic powder
1/2 tsp. crushed basil
1/2 c. cracker crumbs
3 T. mayo
salt and pepper to taste
1 1/2 c.Shredded Brea cheese for topping (shred while cold)
1 c. brandy
1 c. orange juice
In a skillet place 1/2 stick of butter sautee apples, celery, onions until tender but not mushy. Stir in duck garlic, basil, cracker crumbs and mayo mix well add salt and pepper to taste and set aside. In a large pot whisk together brandy, butter and orange juice heat on medium high until it starts to boil then remove from heat. Place clean mushroom caps in pot let stand about 10 minutes. Preheat oven 400 and line 2 large baking pans with parchment paper. Using a teaspoon stuff the mushroom caps with stuffing mix. (Note. When you are lifting the mushrooms from the pot it is just fine if some of the liquid stays in the cap). Sprinkle Brea cheese on top and Bake for about 10 to 15 minutes until tender and bubbly serve warm.This is such a classy dish.
May 6th, 2008 at 11:19 amMushrooms en Papillote
Make those morels shine with this simple recipe that provides gentle accents to help the flavor of the morels explode:
For each serving, place 1/2 to 1 cup of roughly chopped morels in the center of a square of parchment paper. Dot with bits of HIGH QUALITY butter. Plugra is great. Sprinkle with fresh rosemary.
Now fold the parchment square in half over the mushrooms and begin rolling in the open edges tightly to make a small, crescent-shaped envelope. (Think about those pre-packaged apple pies they sell in convenience stores. Shape it like that.) Pop the packets in a 350 degree oven for 20 minutes.
This simple technique allows for really fancy-seeming presentation, as well. Place a packet on each diner’s plate, and let them slice it open. The steam will escape all at once, and they’ll be smacked in the face with buttery, mushroomy awesomeness. And it gets better from there.
Impressive, simple, and a great way to highlight the flavor of mushrooms.
May 6th, 2008 at 11:47 amMorel Flan With Citrus Saffron Beurre Blanc and Mushroom Tarragon Confit
for the confit
1 1/2 pounds morels or assorted wild mushrooms, such as shiitake, oyster mushrooms, chanterelles, and creminis
Kosher salt
Freshly ground black pepper
3 to 4 cups light, non-flavored oil such as safflower
2 bay leaves
4 sprigs fresh tarragon
3 cloves garlic
for the flan
2 ounces dried morel mushrooms
1 1/2 tablespoons butter
1/4 cup minced shallots
3 cloves garlic, minced
2 teaspoons finely chopped tarragon leaves
1 1/2 cups heavy cream
4 egg yolks
Pinch freshly grated nutmeg
1/2 cup freshly grated Parmesan
for the saffron citrus beurre blanc
2 cups white wine
1 cup freshly squeezed lemon juice
generous pinch, saffron threads
2 minced shallots
2 sprigs of fresh tarragon
bay leaf
2 teaspoons black peppercorns
1 1/2 cups heavy cream
8 ounces (2 sticks) chilled butter, cut into 1/2 inch cubes
salt to taste
for the confit
1. In a large colander combine mushrooms and sprinkle with kosher salt and freshly ground black pepper. Set aside for 1 hour, allowing mushrooms to release as much liquid as possible (do not reserve liquid), stirring occasionally.
2. Preheat oven to 275 degrees F. In a baking dish combine mushrooms with remaining ingredients, making certain that mushrooms are completely covered with oil. Cover with foil and bake for 1 1/2 hours, until mushrooms are very tender. Transfer mushrooms to a strainer or colander, remove bay leaves and tarragon sprigs sprigs, and allow to drain. (Oil may be reserved and used for another purpose.) Reserve at room temperature.
for the flan
3. Lightly butter 6 (4-ounce) ramekins and set aside.
4. Under cold running water, quickly rinse morels to rid of any sand or dirt.
5. In a small saucepan combine morels with 3/4 cup water and bring to a boil. Lower heat to a simmer and cook until morels are very soft and liquid has reduced to 1/2 cup. Remove from heat, and set aside to cool. When cooled, remove morels from liquid and set aside. Strain liquid through a fine meshed sieve and reserve.
6. Preheat oven to 350 degrees F. In a small sauté pan melt butter and sauté shallots until softened, about 3 minutes. Add garlic and tarragon and cook another minute. Transfer to the bowl of a food processor and add reserved mushroom liquid and morels and process until smooth. Transfer to a bowl and whisk in the heavy cream, egg yolks, nutmeg, cheese and salt and pepper, to taste. Divide mixture between ramekins and place the ramekins in a baking pan. Add enough hot water to come halfway up the sides of the ramekins and bake flans until set, about 45 to 50 minutes.
for the beurre blanc
5. As the flan bake, prepare the beurre blanc. In a sauce pan, combine the white wine, lemon juice, saffron, shallots, tarragon, bay leaf and peppercorns. Reduce by two thirds, whisking frequently to prevent scorching. Add the heavy cream and reduce this by half, whisking often. Whisk in the chilled butter, cube by cube, whisking the entire time and making sure that the each cube is fully incorporated before adding the next. Strain the sauce through a fine sieve, adjust the seasoning and either serve or hold by keeping warm, pan covered in foil. The incorporation of the butter is fairly time consuming but the beauty of this sauce is that it can be held for so long and that once served, it is dazzling to behold and a luscious, wondrous thing to consume.
to assemble
6. Once the flan has been removed from the oven, remove the ramekins from their water bath and let them rest for about ten minutes. After they have rested, go around their outer edge with a butter knife to release them from the side of the ramekins and then gently invert them onto a plate. Top each flan with a portion of confit and then drizzle with a ribbon of beurre blanc.
Yield: 6 individual flans
May 6th, 2008 at 12:35 pmPortobello Parmesan Layered Casserole
by Laurie M.V. “Dalla Mia Cucina”
Ingredients~
Breaded and Fried Portobello Mushrooms (recipe follows)
Red Sauce (recipe follows)
4 ~ 7oz. balls Mozzarella di Bufala (sliced thin)
1 cup Grana Padano Cheese
(Parmigiano Reggiano is acceptable)
2 Hard-boiled eggs chopped
4 Dried Wild Morel Mushrooms reconstituted in Marsala wine then finely chopped.
4-6 oz. container Creamy Ricotta cheese
Breaded and Fried Portobello Mushrooms~
5-6 Large Portobello Mushrooms Sliced ¼ inch
2 eggs
2 cups dried bread crumbs (season w’ salt & pepper)
½ cup good quality Parmesan cheese
2 tbs. Fresh Italian parsley diced
Salt & pepper
Olive oil
Preparation~
Clean mushrooms by wiping or dry brushing them. Slice them to a ¼ inch thickness. Set aside. In a bowl, mix eggs with a dash of salt (around 1/8 of a tsp.). Set aside. In another bowl, add breadcrumbs, Parmesan cheese, parsley and salt and pepper to taste the crumbs. Heat a large cast iron or heavy duty stainless steel skillet on medium heat. Add around 1/8 to ¼ cup olive oil. Dip 1 mushroom at a time in egg wash, then breadcrumb mixture and then into the frying pan. Fry till golden brown. Repeat process with all of the mushrooms. Set aside on paper towels to drain excess oil.
Red Sauce~
4 Tablespoons extra-virgin olive oil
1 Sweet Vidalia onion, finely chopped
4 cloves of garlic, peeled and finely chopped
3- 28 oz. cans tomato sauce
1-8 oz. can tomato paste
3/4 to 1 cup red wine like a Chianti
½ tsp. crushed red pepper flakes
A few dashes cayenne pepper
½ tsp. freshly ground black pepper
Salt to taste (kosher or sea)
2 bay leaves
4 fresh Basil leaves chiffonade
3 tsp. fresh oregano or marjoram chopped
2 tsp. fresh flat leaf Italian parsley
Preparation~
In extra large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until translucent and light golden brown (*do not over cook). Add tomato sauce and tomato paste. Clean excess cans with a 1/2 a cup of water and add to sauce. Add red wine. Salt and pepper (both red and black) to taste (the spicier the better). Bring to a low boil and then turn heat down to medium low. Cook for 1 hour. Add fresh herbs around 15 minutes before cooking time is complete.
Assembly~
Pre-heat the oven to 350°.
In the bottom of a 3-quart (13×9x2) Casserole, lay enough fried mushrooms down to cover. Drizzle some sauce over mushrooms to cover but not to drench. Sprinkle some Grana Padano over sauce. Next, lay down some of the mozzarella slices. Top with small dollops of ricotta cheese evenly distributed. In a small bowl, mix the chopped eggs with the chopped soaked morels. Sprinkle around 3 tablespoons over the ricotta cheese. Repeat process with fried mushrooms, sauce, cheeses and egg and mushroom combination. You should be able to get three layers all in all, ending with small dollops of ricotta cheese, sauce drizzed on top of that and then sprinkled with some Grana Padano to finish.
Bake at 350 degrees for 40 to 45 minutes, or till cheese and sauce are bubbly.
Buon Appetito!
May 6th, 2008 at 1:39 pmLaurie
“Dalla Mia Cucina”
http://www.foodnewsandreviews.blogspot.com
So, I truely believe the BEST mushroom recipe is to Saute with butter and garlic.. something like this:
2 T butter
3-5 garlic cloves, minced
1 pound wild mushrooms
1/2 tsp sea salt
Heat butter, cook garlic until fragrant. Add mushrooms and salt, cook until butter is absorped and begins to release.
Because I feel a lack of creativity submitting that one, Here is a second best recipe:
Shiitake Cashew Soup
Vegetarian and gluten free
Makes 6 servings
1 c cashews, plus extra cashews halved for garnish
1 Tbsp olive oil
2 medium yellow onions, diced
4 cloves garlic, chopped
1 3-inch knob of ginger, peeled and grated
8 oz shiitake mushrooms, stemmed and caps sliced
1 tsp kosher salt
¼ tsp cayenne
5 c basic chicken stock or roasted vegetable stock
1 small head Napa cabbage, thinly sliced
½ jalapeño pepper, seeded and minced
1 Tbsp toasted sesame oil
2 Tbsp brown rice vinegar
Soak cashews in 3 cups cold water (or to cover) for 8 hrs.
Heat olive oil in a large soup pot over medium high heat. Add onions and sauté until translucent, about 5 min. Add garlic, ginger, mushrooms, salt, and cayenne pepper and cook for about 5 more min. Pour in stock and add cabbage and jalapeno. Bring to a boil. Meanwhile, drain cashews. In a food processor, blend cashews with 1 cup water until smooth. Strain through a fine-mesh sieve and add to the pot, stirring well. Lower heat under the pot and simmer soup, covered, for 20 min. (at this point, the soup can be refrigerated for up to 3 days or frozen for 1 month.)
Turn off heat and stir in sesame oil and rice vinegar. Serve in warmed bowls garnished with a couple cashew halves.
Morels, please
May 6th, 2008 at 4:02 pmMushrooms made simple.
May 7th, 2008 at 8:28 amSlice mushrooms longitudially and place in cold salt water (just pour some salt in a bowl and fill with water)
You can refidgerate and keep this way for a day or two, but best if drain and wash to cook in an hour.
Roll mushroom halfs and pieces in Wondra flour and fry in butter in a large pan (no lid) until golden brown and turn over and do the same on the other side. You often have to add more butter as you cook. Drain on paper towel and serve. And what do you do with all the wonderful smelling butter and flour and bits of mushroom—you just make mushroom toast. Place a couple of slices of bread in the butter sauce and grill. Keep doing until the pan is clean. They taste great with the mushrooms.
dirty brandy cream pasta
this is a hearty winter dish
1 pound box of small penne pasta
2 shallots
4 cloves garlic
2 tblsoons olive oil
1/2 pound portobello mushrooms
cup of cream cup of brandy
half cup roasted walnuts
1 large box of chicken broth
half cup of parmesan cheese
olive oil goes in pasta pot
May 7th, 2008 at 10:46 amtoss in chooped shallots and garlic
heat until cooked
pour in penne pasta and stir until coated with olive oil
just like with rissotto start with a cup of chicken stock then add a fourth of a cup every five minutes.
let the pasta absorb the stock
add chopped portobellos
halfway thru the stock add the brandy and the cream
keep stirring
after the last of the stock is gone
add parmesan cheese then the chopped roasted walnuts
stir it up
serve with a simple salad and bottle of wine
enjoy by a roaring fire
Stuffed Mushrooms
~1 tablespoon of olive oil
~10-12 sundried tomatoes, chopped
~1 red bell pepper, diced
~1/2 medium onion, diced
~2 celery ribs, diced
~3 cloves of garlic, chopped
~salt and pepper
Saute all of the above over medium-high heat for about 10 minutes or until vegetables are silghtly caramelized.
Pour into a bowl and let cool to room temperature.
~1/2 cup of fresh bread crumbs
~8 oz of gruyere cheese
Combine the cooled vegetable mixture with the bread and cheese.
~8 large portabella mushrooms, stalk and “gills” removed with a spoon
Preheat the oven to 400 degrees. Stuff the mushrooms evenly with the vegetable/cheese/bread mixture and place into the oven on a baking sheet.
Bake for about 10-15 minutes or until mushrooms are cooked through (they will flatten slightly as they release water).
Optional: Grate Parmigianno-Reggiano or Grana Padano cheese on top of each mushroom when they’re just about done and set the oven to broil.
This is a delicious side dish that’s quick to pull together but looks impressive and is delicious.
May 7th, 2008 at 12:02 pmMushroom Pate
This unusual dip is quick and easy. A food processor or blender is needed.
1 cup toasted almonds
(place whole almonds in a 350
degree oven for 5-7 minutes.
You will know they are ready
by the toasty smell)
1 clove minced garlic
3/4 cup chopped onion
3/4 pound mushrooms, cleaned and sliced
3 T. butter
1 T. oil
3/4 tsp. salt
3/4 tsp. fresh thyme leaves (or dried)
fresh ground pepper to taste
2 T. olive oil
Heat the 3 T. butter and the 1 T. olive oil in a frying pan over medium high to high heat. When the butter starts to foam add the sliced mushrooms. As soon as the mushrooms begin to brown add the onions, garlic, thyme and salt. Cook until the liquid has evaporated. Set aside.
Process almonds (blender works too) until coarsely chopped. Remove 2 T. of the nuts and set aside. Process the remainder of the nuts until they form a paste, adding the 2 T olive oil. The mixture should be creamy. Add the mushroom/onion mixture and process until smooth. Add the remaining coarsely chopped nuts and blend just to mix. Add fresh ground pepper to taste. Chill covered if made ahead.
Serve with whole grain crackers and fresh cherry tomatoes.
May 7th, 2008 at 4:14 pm1/2 lb morel mushrooms
2 tbsp butter
1 tbsp cognac
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp fresh sage, finely chopped
1 tsp fresh chives, finely chopped
Heat the 2 T butter in a skillet over medium heat. When the butter is fully melted, add the morels and sprinkle with salt, pepper, and sage. Stir until mushrooms are nearly done, then add cognac and tilt the skillet to flambe.
Serve immediately on a heated plate, and garnish with chopped chives.
May 8th, 2008 at 9:08 amMorels Stuffed With Smoked Ham & Fresh Shrimp
1 lb fresh morels (large where possible)
4 oz medium shrimp without shell
3 oz smoked ham in 1/4- 1/8 inch dice
2 shallots
2 tablespoons dry Vermouth (optional)
butter
Clean the morels of any dirt or sand with a damp cloth. Do not wash !
Finely chop the shallots and sweat in a sauce pan with butter (1 teaspoon) over low-medium heat until transluscent (about 2 minutes.
Add the diced smoked ham (eg- Black Forest Ham or similar) and continue cooking 1 minute. Add Vermouth (optional) and cook until Vermouth evaporates.
Remove and allow to cool to room temperature.
Meanwhile dice the uncooked (shelled) shrimp into approx 1/8 inch dice. Do NOT pure or dice too fine - shrimp become rubbery - you want texture not sponge.
Combine the raw shrimp with the cooked shallot/ham mixture and mix lightly.
Stuff the morels through the stem (or cut in half lengthwise and stuff the cavity) shrimp/ham mixture.
Heat a pan over medium heat. Add 1-2 tablespoon of butter and the stuffed morels. Cover to 2 minutes. Remove the lid and let any moisture thicken and evaporate.
Serve — what can be better than morels stuffed with shrimp and ham !
May 8th, 2008 at 9:53 amFresh mushrooms (I use whatever looks good at the farmer’s market), sauteed in butter with chopped onions and fresh asparagus. Then mix in plain yogurt, a little lemon juice, chopped parsley, salt and pepper to taste. Delicious served over pasta, rice, polenta, or a good steak!
May 8th, 2008 at 10:14 amClean a lb of cremini mushrooms, and mince the stems, 1/2 an onion, and a clove of garlic. Sautee in olive oil or butter until soft. Mix stem mix with 1 block of cream cheese, a 1/4 cup of finely grated cheddar. Stuff caps with cheese mix, sprikle with some parm. and bake at 375 for 25-30 min until cheese is melted and mushroom is cooked through.
May 8th, 2008 at 10:49 am6 large portebella mushrooms
1-2 ripe tomatoes, sliced
1 container of fresh mozzarella cheese
2 tbs Balsamic vinegar
Shredded Fresh parmesean cheese
Fresh basil, chopped
Garlic powder
Clean and de-stem mushrooms.
Drizzle a small amount of Balsamic vinegar over each mushroom.
Place a tomato slice on each mushroom, sprinkle with garlic powder.
Cover tomatoes in thin slices of the fresh mozzarella and shredded parmesean to taste. Fish with fresh basil.
These can be cooked in the oven at 350 until cheese is browned, but are best grilled.
May 8th, 2008 at 10:50 amMorels rolled in semi soft organic goat cheese, wrapped in bacon and sauteed in butter. Serve with fresh forest fruit, berries, or citrus.
May 8th, 2008 at 11:32 amI make this and either serve with leftover tomato sauce on the side or as is.
Mushroom Calzone
Herb crust:
3 cups bread flour
1 Tbsp yeast
1 tsp salt
1 Tbsp dried herbs (rosemary, thyme, basil, oregano)
1 cup water
2 Tbsp olive oil
1 Tbsp sugar
Mix all dry ingredients. Heat water to 110 degrees, add sugar & oil. Mix into dry ingredients. Knead 5 minutes, let rest until doubled in size. Divide into two pieces & roll to a flat circle about 9” in diameter.
Calzone Filling
1 lb fresh mushrooms
1 medium to large sweet onion
2 cloves garlic
2 Tbsp oil
2 Tbsp whipping creme
¼ cup grated Pecorino Romano
½ cup diced fresh mozzarella, drained
Preheat oven to 350 degrees. Place a pizza stone in the bottom half of the oven.
Heat oil in a skillet, saute onions, mushrooms & garlic. Add salt & pepper to taste. Remove from heat and add whipping creme, stirring to incorporate into the mixture. Add salt & pepper to taste. Divide the mixture & the cheeses between the two dough rounds of dough, placing on one half of the round. Fold over the other half, brush the top with olive oil and cut 2-3 slits for steam to escape. Place on the pizza stone and bake for 25-30 minutes until well browned.
May 8th, 2008 at 1:52 pmChicken Canzanese with Morels
Serves 4
I grew up eating Chicken Canzanse, a dish from Abruzzo in Italy, and make it for my family all the time. Lately, I’ve been using chicken thigh fillets which are boneless, skinless and lusciously tender (Murray’s Chickens produces a packaged version with 4 or 6 thigh fillets per package). I made this dish the other night, right after a morel-hunting foray in central Illinois. Most of the morels were about two inches high.
12 chicken thigh fillets
1 1/2 slices prosciutto about ½ inch thick, finely diced
2 tablespoons chopped fresh sage
1 heaping tablespoon finely chopped garlic
10 whole peppercorns
4 whole cloves
2 bay leaves
2 sprigs fresh rosemary about 2 inches long
1 small dried hot pepper
1 cup white wine
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon finely chopped garlic
3/4 to 1 lb morels, washed (cut any larger than about 2 inches high in half)
1/4 cup white wine
3 tablespoons chopped fresh flat-leafed parsley
Place the chicken thighs in a medium sized pan with a fitted lid. Over the chicken sprinkle the diced prosciutto, sage, garlic, peppercorns, cloves, bay leaves, rosemary, hot pepper and white wine. Cover and cook for about 25 minutes over a medium heat. Hold off on the salt for now, as some prosciutto is salty. The chicken cooks in a kind of poachy braise. Remove the cover and cook for an additional 5 minutes to allow the wine and steam to evaporate. Add salt if necessary. The chicken will be ivory colored and moist, and have a sauce that is golden and aromatic with herbs.
In the meantime heat the oil and butter in a sauté pan over a medium heat. Add the garlic and cook for about 2 minutes, until fragrant. Add the mushrooms and cook until they give up their liquor, about 5 minutes. Add the white wine and continue cooking, uncovered, until the wine cooks out. Add salt and pepper to taste.
To serve, place the chicken thighs on a serving platter and pour the drippings and bits of cooked herbs and garlic all over. Then dump the morels on top of the chicken. Garnish with parsley.
Note: I served this with homemade spatzle dressed with a pesto made from sautéed ramps that were pureed in the blender with a little chicken broth, a ¼ cup of pignoli nuts, a garlic clove, salt and pepper. Yeah baby.
-Eugenia Bone, NYC
May 8th, 2008 at 2:18 pmRicotta stuffed Morels
Fresh Morels
Ricotta cheese
cracked black pepper
1 egg
flour
Italian seasoned bread crumbs
Olive oil
(Amounts depend on number of morels you’re lucky enough to collect.)
Quickly swish morels is cool water to remove dirt and debris. Shake in towel to dry as thoroughly as possible.
Beat egg with small amount of water in small flat dish. Combine equal amounts of flour and bread crumbs in pie pan. Season ricotta with cracked pepper.
Using a decorating tube/tip, carefully fill center of mushroom with cheese, being careful not to overfill.
Dip filled mushrooms in egg mixture, the roll in bread crumb mixture, taking care to “seal” end opening with crumbs.
Fry mushrooms in olive oil until golden brown on all sides. Cool slightly on paper toweling.
Serve with a light marinara sauce for dipping, if desired, but are wonderful on their own.
May 8th, 2008 at 3:08 pmHere’s my recipe. I’ve adapted this from several other recipes over the past year.
1/4 lb morels
2 tbsp butter
2 tbsp heavy cream
1 tsp chopped fresh rosemary or sage
Salt
Crusty Bread slices
Slice morels into quarter sized pieces.
Melt the 2 tbsp of butter in a frypan over medium heat.
Add the morels and saute for several minutes until they release some of their water.
Add a bit of sea salt and saute for another 5-7 minutes.
The morels should actually caramelize.
Turn off the heat and add 2 tbsp of heavy cream. Stir to incorporate the cream.
Take your crusty bread slices and toast them for 2 minutes.
Take the creamy morel mixture and divide it among the bread slices.
Take all of the creamy, buttery morely juice and pour over the bread. Enjoy.
May 8th, 2008 at 3:47 pmCream of Mushroom Sauce
1 tablespoon extra-virgin olive oil, 1 turn of the pan
May 8th, 2008 at 5:07 pm2 tablespoons butter
12 button mushrooms, brushed off with damp towel and chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk or cream
1/8 teaspoon nutmeg, freshly grated or ground
Salt and pepper
morel-cornbread pudding
4 cups cornbread
1 1/2 cups morel mushrooms
3 cups cream
6 large eggs
2 tbs butter
2 tbs grapeseed oil
1/2 cup sliced shallot
3 tbs fresh thyme
1/4 cup sherry
1/4 cup chx stock
1/4 cup parmiggiano reggiano
mix 6 eggs, and 3 cups of cream and reserve
grab a good cornbread, you’ll need about 4 cups when diced.
dice into 1 1/2 inch cubes
toss cornbread cubes in oil, salt and pepper and place in 350 oven to toast evenly for about 6-8 mins. shaking pan once.
split morels down the middle
saute in butter, grapeseed oil, garlic, shallot, and thyme. Cook for about 3 mins, deglaze with sherry. add a little chx stock and reduce to a glaze.
cool in an even layer and then toss with toasted bread cubes
cover dry ingredients in cream egg mixture and toss.
place in buttered casserole dish and cover with aluminum foil
bake for 30 mins. at 325 degrees then remove foil and let sit for about 15 mins at room temp. for everything to set
when you’re ready to serve, sprinkle with good parm, place under broiler to brown slightly and serve warm.
May 8th, 2008 at 5:13 pmWhole-grain Mediterranean Pilaf with Morels and Pine Nuts
2 packets Kashi 7 Whole Grain pilaf
1/2 c. pine nuts
2 cloves garlic, minced
4 ounces morel mushrooms, sliced
2 shallots
2 T. extra-virgin olive oil plus
4 T. extra-virgin olive oil
3 T. balsamic vinegar
1/2 t. lemon zest
1 t. salt
2 bunches fresh basil, coarsely chopped
fresh ground black pepper to taste
1. Cook Kashi pilaf according to package instructions.
May 8th, 2008 at 5:24 pm2. In a small skillet, dry toast the pine nuts over medium high heat, stirring constantly until golden brown and aromatic. Remove nuts from heat and set aside. Heat 2 T. olive oil in skillet. Saute shallots until translucent. Add morels and saute 2 minutes more. Add garlic and saute briefly. Set aside.
3. In s small mixing bowl, whisk together the 4 T. olive oil, balsamic vinegar, lemon zest, chili flakes, salt, basil, pepper, and set aside.
4. In a large mixing bowl, combine cooked Kashi pilaf, pine nuts, sauteed mushroom mixture, amd sauce. Mix well and serve
Tilapia Tacos with Shiitake and Bell Pepper
Ingredients:
1 lb Tilapia Fillets
2 T. neutral-flavored oil
1/2 t. cumin
1/2 t. oregano
1/2 t. mild chili powder
1/8 t. cayenne
6-10 shiitake caps, sliced(~1 1/2 cups; if dried, soak in hot water for at least 15 min and reserve soaking water)
1/2-3/4 c. reserved soaking water or stock (mushroom, vegetable, or chicken)
1 bell pepper, sliced
2 garlic cloves, minced
1 cup crumbled or shredded cheese (we especially like queso fresco, goat cheese, feta, sharp cheddar, and gruyere)
flour tortillas (2 large or 3 small per person; 1 lb. tilapia will serve 4-5)
salt
salsa (optional)
1. warm the tortillas by wrapping them in foil and placing them in an oven on low, or skip this step and microwave briefly or heat in a skillet just before serving
2. heat 1 T. oil in a non-stick pan over medium-high heat until it shimmers
3. pan-fry the tilapia until it is well-done; ignore everything you have ever known about how to cook fish and cook the hell out of it; let it brown and cook through
4. meanwhile, heat the other T. oil in another skillet over medium-high heat; add the garlic and saute the garlic for 1-2 min, add the sliced bell pepper and saute 3-4 min, and then add the shiitake and saute 2-3 min just until soft, salt to taste
5. when the tilapia is browned on both sides add the cumin, oregano, chili powder, cayenne, and ~1/2 t. salt, and break the fillets up with a spatula until you have a pan full of crispy, browning seasoned fish flakes
6. pour enough soaking water or stock into the tilapia pan to just cover the bottom of the pan and cook until the moisture has been absorbed/evaporated
7. for hard cheeses: heat each tortilla in a clean skillet over medium heat, and sprinkle some cheese in the center, top with about 2-3 T. of tilapia flakes, 1/4 c. of the shiitake saute, and 1-2 t. salsa if desired
for soft cheeses: fill each tortilla with 2-3 T. of tilapia flakes, 1/4 c. of shiitake saute, 1-2 t. salsa (if desired) and 1 T. cheese
notes: 1) for best results, use fresh tortillas, good cheese, and homemade salsa
2) feel free to experiment with the seasonings–the heart of this meal is the chewy, crispy tilapia paired with the richness of shiitake–we were surprised to like the gruyere, and find we like it even more with some sage in the tilapia; sometimes corn or spinach will make its way into the vegetable saute if we have some around, and different kinds of salsa will change the dish as well. it’s an easy and flexible weeknight dinner, and quite cheap because the quality of the fish really doesn’t matter.
For a complete meal, start with fresh guacamole and tortilla chips, and serve the tacos with black beans simmered with garlic, ginger, onion, bell pepper, thyme, all spice, and orange juice and either traditional Spanish rice or cilantro-lime rice.
May 9th, 2008 at 8:25 amMushroom Bisque
1/2 lb button mushrooms – sliced
1/2 lb shitake mushrooms – sliced
1/2 lb small portabella mushrooms – sliced
2 oz dried porcini mushrooms
3 tbsp olive oil
salt to taste
1 tsp Herbes de Provence
2 tbsp butter
3 ea shallots – sliced
1/2 c white wine
1/2 c beef or chicken broth (may need more)
1 c heavy cream
fresh chives – chopped (for garnish)
crème fraiche or sour cream (for garnish)
Bring 1 cup water to a boil then pour over dried mushrooms. Allow to rehydrate for 15 minutes. Pour through a fine strainer to filter out any dirt. Reserving the liquid.
Add fresh mushrooms to a large skillet over medium-high heat and sprinkle with salt. Cook, turning over frequently with a spatula, until mushrooms begin to give up their liquid. Drizzle with olive oil and sprinkle with Fines Herbes. Continue cooking and stirring until mushrooms have given up most of their liquid. Add shallots, rehydrated porcini, and butter and cook until you can smell the shallots.
Add the white wine to the skillet and reduce to about three tablespoons. Add beef or chicken broth and liquid from rehydrated porcini. Cook about five minutes.
Pour mushroom mixture into a blender and puree. Add cream and mix. Add additional stock if needed to achieve desired consistency. Serve with a splash of dry sherry and topped with a spoon full of crème fraiche or sour cream.
Photo here: http://seriouslygood.kdweeks.com/images/mushroom-bisque06-400.JPG
May 9th, 2008 at 9:23 amGrilled pizza with shiitakes
Dough:
2 tablespoons sugar
2 teaspoons kosher salt or 1 tsp. table salt
1 tablespoon olive oil
3/4 cup warm water (110-120 F)
2 cups bread flour
1 teaspoon instant yeast
2 teaspoons olive oil
Toppings:
2 T. olive oil (divided)
6 oz. fresh shiitake mushrooms
1/4 cup thinly sliced shallot
1 cup grated fontina cheese
optional: truffle oil
Directions:
1. Combine the sugar, salt, olive oil, water, 1 cup of flour, and yeast
2. Add the remaining cup of flour gradually, stirring until the dough begins to come together
3. Turn dough onto a lightly floured surface and knead for 15-20 min. or until you can tear of a small piece and stretch it until a taut membrane forms (the baker’s windowpane); if it rips before forming the membrane, keep kneading
4. Roll the dough into a smooth ball on the countertop and place in a glass or stainless steel bowl, top with 2 t. olive oil and roll to coat
5. Tightly wrap the bowl with plastic wrap and place in the refrigerator for 18-24 hrs.
To bake:
May 9th, 2008 at 9:29 am6. Fire up the grill–you want it hot to cook the pizza (white/gray ash for charcoal or high heat for gas) or heat the oven to 500 (with a pizza stone on the floor or bottom rack if you have one)
7. Split the dough into two equal parts using a sharp knife, flatten each into disks and fold them over to form a ball.
8. Wet your hands and dampen the countertop slightly and roll each ball until it has a smooth surface, cover with a towel and let rest for at least 30 min.
(Note: if you don’t want to bake one or both of them 24 hrs after making the dough, you can follow the steps up to here and put the ball(s) of dough into ziplock bags sprayed with cooking spray and return them to the refrigerator for up to 6 days)
9. prepare toppings: heat oil and saute the shallots until golden, add the shiitakes and saute until they release their juices and the sugars in the shallots are starting to carmelize
10. sprinkle flour onto a pizza peel or cookie sheet, and begin to stretch the dough into a round, forming a lip at the edge with your fingers; rotate it after each stretch to prevent it from sticking to the pan
11. (optional) rest for another 30 min. for a chewier crust, or bake immediately
12. slide the dough onto the hot grill, and cook just until done on that side; remove with a peel or spatula and place cooked side up on a floured surface
13. brush with olive oil, sprinkle half the shiitake and shallot mixture evenly over the surface, and top with shredded fontina, dot with truffle oil if using
14. carefully slide the pizza back onto the grill and cover immediately
15. check every 2 min. for doneness;
16. when dough is cooked on the bottom, slide the cookie sheet or a pizza pan underneath to prevent it from burning, cover the grill and cook just until the cheese is melted: alternatively, remove from the grill and broil it quickly to melt the cheese before serving
for the oven: top pizza before baking for 7-10 min at 500 or until golden brown) and rest for 3 min before serving
this recipe blew us away… i hope you like it!
fettuccine with oyster mushrooms, sweet garlic and arugula
1/4 cup extra virgin olive oil
15 cloves garlic
2/3 cup cinzano rossi or any sweet red vermouth
10 ounces oyster mushrooms = trimmed
4 T unsalted butter
salt and freshly ground black pepper
1 bunch arugula, stemmed, washed and dried
1/3 cup freshly grated pecorino cheese
bring 6 qts of water and 2 T salt to a boil in a large pot
meanwhile, in a 10 - 12″ sauté pan, heat the olive oil over medium heat until almost smoking. add the garlic and sauté until lightly browned on all sides. remove from heat and add the vermouth. replace the pan onto the burner, add the mushrooms and butter, and bring to a boil. reduce by half then remove from the heat and keep warm.
cook the pasta until tender and then drain. add to the mushrooms and stir gently over medium heat for about 1 minute to coat the noodles. add the arugula and toss until wilted. transfer to serving dish and toss with the cheese.
May 9th, 2008 at 9:47 amCut the grass for a little old lady. Notice morels in side yard, pick about a gallon of them, grays, blacks and browns. Go to friend’s house Sunday afternoon, cook line-caught Halibut from another buddy’s fishing trip to Alaska, eat until nearly full. Switch to iron skillet and simmer morels in butter, garlic and lemon pepper. Feast.
May 9th, 2008 at 10:00 amMushroom Carbonara
(serves 1)
Scant ¼ pound dry linguini
2 teaspoons butter
½ small shallot, minced
1 small garlic clove, minced
¾ cup sliced mushrooms (I used 4 large criminis and 1 large chanterelle, you can use any kind of mushrooms you’d like, so long as they’re not the boring white buttons!)
¼ teaspoon chopped fresh sage
2 tablespoons dry white wine
1 egg yolk
2 tablespoons heavy cream
2 tablespoons (packed) freshly grated parmigiano reggiano cheese
Large pinch of salt
Lots of freshly ground black pepper – about 10 grinds
***************
Bring a medium pot of salted water to a boil. Add the linguini and cook according package directions.
In the meantime, melt the butter over medium heat in a medium sauté pan. Add the shallots and garlic and cook until soft but not browned, about 3 minutes. Add the mushrooms, sage, and wine, and cook until the wine has cooked off and the mushrooms are soft, about 5 minutes. When the mushrooms are soft, turn off the heat but leave the pan on the burner.
In a small bowl, mix together the egg yolk, cream, cheese, salt, and pepper.
When the pasta is done, remove it from the water with tongs and transfer it to the pan containing the mushrooms. Pour the egg mixture over the pasta and toss well. Let the pasta stand for a minute so that the sauce can thicken, then transfer to a plate and serve immediately.
This recipe is posted on my blog raspberry eggplant
May 9th, 2008 at 10:32 amDivine wild mushroom pâté
I created this dish when a friend surprised me with a few pounds of morels and asked if I could create a three course feast to showcase them. The added twist being the entire meal had to be vegetarian!
Forget chicken livers, this pâté is simple to make, melts in your mouth and disappears within minutes of reaching the table. Best served with hot ciabatta toast.
1 cup dried wild mushrooms (porcini, shitake, chanterelle, lobster and oyster etc) – rehydrated and liquor reserved
2-3 cups of fresh mushrooms (cremini, shitake, oyster, morel etc) - sliced
4oz butter (1 stick)
2-3 cloves of garlic – crushed
¼ cup of sherry or white wine
½ cup cream
1 handful Italian flat leaf parsley and/or tarragon
Salt and plenty of cracked black pepper to season
Rinse the dried mushrooms to remove any residual grit. I use porcini for their amazing texture and shitake, chanterelle, lobster and oyster mushrooms for their rich flavor. Really any mushrooms will do but avoid using too many wood-ears because their texture is too gelatinous.
Cover with boiling water and allow to soak, then simmer them very gently for 10 minutes. Drain the rehydrated mushrooms but reserve the liquor as much of the rich flavor has been transferred there.
For the fresh mushroom, select your favorite combination. I primarily use morels when I have them, and bulk out with some milder cremini, white or honey brown mushrooms. When fresh morels are unavailable I use a mixture of fresh shitake, oyster and cremini mushrooms for the combination of tastes and textures.
Clean and roughly slice the mushrooms and cook them until they are nicely browned and reabsorbing their released moisture. Use at least half a stick of butter to sauté the mushrooms, if not more. The more butter the creamier the pâté and the better that cool, smooth mouth feel when it first hits the palate. Season the mushrooms with salt and pepper as you cook them and add 2-3 cloves of crushed garlic towards the end of the browning process, so that the garlic doesn’t burn but remains a major player in the flavor stakes.
Deglaze the pan with sherry or white wine, depending on your preference. I like sweet sherry, especially if I’m going with a peppery pâté, but use white wine if you prefer a slightly lemony edge.
At this point you can turn the heat down to a happy simmer, add the rehydrated dried mushrooms, half a cup of good quality cream and a little of the mushroom liquor. Be careful not to add any of the sediment that may have settled at the bottom of the mushroom liquor because you don’t want any grit in the pâté.
Allow the whole mixture to simmer and infuse until the cream reduces. Use the mushroom liquor to stop the mixture reducing too much. It’s a balancing act but you want the mushrooms well coated in the cream mixture but not swimming in gravy. The cream mixture should thicken slightly. At this point add as much cracked black pepper as you can handle, and season with salt as required. Remove from the heat and continue to stir occasionally as it cools so you don’t get a skin forming.
Once the mixture is luke-warm, and a good handful of chopped Italian flat leaf parsley and/or fresh tarragon and blend the whole mixture in a food processor until smooth but not total paste; it should retain some fine mushroom texture. Taste and season again if required. Transfer to small serving bowls and top with cracked pepper and/or some more finely chopped herbs. Chill for a few hours or overnight then serve with hot ciabatta toast or on melba crackers.
Leftover pâté is also amazing when mixed through pasta as if it were a pesto, or a dollop can be added as the finishing touch to a creamy mushroom soup, or used as a filling in home made ravioli, and melted over a freshly grilled rib-eye…priceless.
May 9th, 2008 at 11:24 amMushroom Bruschetta
This seems like a lot of steps, but they are all very simple and can be done in advance. That makes it a great option for serving a large crowd or for a dinner party!
For mushroom topping:
1 tbsp olive oil
1 tbsp butter
3 cups (24 oz) assorted wild mushrooms (any combination which you prefer)
1 small onion
2 tbsp herbes de provence
salt
pepper
Thinly slice small onion
Wash and slice assorted mushrooms (if required) [I bought mine already sliced and washed, which simplifies the process]
Put a large sauce pan over medium heat. Add olive oil and butter. When heated, add sliced onion. Saute until clear and beginning to carmelize. Add mushrooms. Add herbs de province and salt and pepper (to taste). Saute until almost all moisture has been removed from mushrooms. Set aside to cool. (Mushrooms are better when not served directly from the pan)
For toast:
French baguette
Olive oil
Slice French bread. Drizzle bread with olive oil. Toast in 350 oven until lightly toasted (10 – 12 minutes). Remove from stove and set aside to cool.
For cheese topping:
16 oz goat cheese, softened
4 oz cream cheese, softened
1 clove garlic
Salt
Pepper
Whip together softened cream cheese and goat cheese. Add one clove minced garlic and stir to combine. Add salt and pepper to taste.
To assemble:
Chopped parsley or chives
Balsamic vinegar
On a single piece of bread, spread cheese mixture. Top with warm mushrooms. Drizzle with a dash of balsamic vinegar. Sprinkle with fresh parsley. Serve!
May 9th, 2008 at 1:00 pmWild Duck & Morels
4 each Wild Duck Breast (boneless/skinless)*
1Tbl Butter
2Tbl Olive oil
3 cloves Garlic- crushed
1/2 ea Red Onion- diced
12 oz Morels(split/soaked/drained)
1 cup Red Wine (Cab. or Merlot)
Black pepper
Sea Salt to taste
* domestic duck may be substituted
In a saute pan heat the butter & oil to medium heat. Season the top of the duck breast and place down in pan- season the other side. saute 2-3 min on each side or to desired doneness. Remove from pan- add garlic, onions & morels. saute 2-3 min and deglaze with wine. reduce for 1-2 min. Pour over duck breasts and enjoy!
May 9th, 2008 at 2:23 pmBEEF TENDERLOIN STROGANOFF
1-3 TO 4 LB BEEF TENDERLOIN, TRIMMED AND TIED
2 TABLESPOONS, COURSE GROUND BLACK PEPPER
2 TABLESPOONS KOSHER SALT
3 TABLESPOONS OLIVE OIL
1 MEDIUM ONION, SLICED
1 TEASPOON CHOPPED GARLIC
1/2 LB EACH: SLICED MONTEREY MUSHROOMS , BABY PORTOBELLO, CREMINI MUSHROOMS
1 CUP MERLOT
1 CUP SOUR CREAM
1 TEASPOON KOSHER SALT
½ TEASPOON FRESH GROUND BLACK PEPPER
1 LB EGG NOODLES, COOKED TO PACKAGE DIRECTIONS, DRAINED
TOTAL PREP AND COOK TIME: 1 HOUR 15 MINUTES
PREHEAT OVEN TO 325 DEGREES.
IN LARGE ROASTING PAN, HEAT OLIVE OIL OVER MEDIUM-HIGH HEAT UNTIL SMOKING. SEASON ROAST WITH SALT AND PEPPER. BROWN ROAST ON ALL SIDE, ABOUT 10 MINUTES. BAKE 45 MINUTES TO 1 HOUR, OR UNTIL MEAT THERMOMETER REGISTERS 120 DEGREES. REMOVE FROM PAN AND TENT WITH FOIL. INTERNAL TEMP WILL RISE TO MEDIUM RARE.
COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. DRAIN BUT DO NOT RINSE AND RESERVE SOME OF THE LIQUID.
IN THE ROASTING PAN, ADD ONION, GARLIC AND SAUTE 5 MINUTES. ADD MUSHROOMS AND SAUTE ANOTHER 5 MINUTES. ADD REDWINE, SIMMER FOR 10 MINUTES, UNTIL REDUCED BY HALF. REMOVE FROM HEAT AND ADD REMAINING INGREDIENTS, EXCEPT PASTA. STIR WELL TO COMBINE.
SLICE TENDERLOIN INTO 1-INCH THICK PIECES, 2 PER PERSON. SERVE ON TOP OF
THE EGG NOODLES AND DRIZZLE SAUCE OVER BEEF.
SERVES 6-8
May 10th, 2008 at 6:50 amHemingway’s Risotto with Wild Mushrooms
Serves 4- 6
1 pound wild mushrooms, cleaned and sliced*
3 tablespoons vegetable oil
1/2 lemon, juiced
salt
2 medium shallots, chopped
4 ounces butter, unsalted
6 ounces Arborio rice
1.5 qt. mushroom stock, warm
1 garlic clove, small
2 tbs. white wine
1 tsp. white truffle oil
.5 tsp. fresh thyme
Sauté the mushrooms in the vegetable oil about 5 minutes, or until tender. Squeeze the lemon juice over them, season to taste and set aside.
Place shallots and 2 oz. of butter in medium size pot. Sweat until tender over low heat, 3 to 5 minutes. Stir in rice and cook for another 2 minutes until it is completely coated. Slowly add mushroom stock a small amount at a time. It should bubble at first, then form a creamy liquid. Raise the heat to medium. Keep adding the stock until half of it is gone, Add garlic clove and white wine. Add salt to taste. When you are left with about a cup of stock add the cooked mushrooms to rice and continue to stir. Add the remainder of chicken stock. Stir.
(At this point you may shock the rice by placing it on a sheet pan lined with parchment paper, and refrigerate for reheating later. When ready to serve, bring the cooled rice to room temperature. Place it in a pot and warm. Proceed to next step.)
Finish the rice with the remaining butter and drizzle of truffle oil. Sprinkle in fresh thyme and add mushrooms previously cooked. Adjust seasoning. Serve immediately.
NOTE: The rice should be slightly chewy when you’re done and the all of the liquid (cream) should not be absorbed into the rice, but should serve as a sauce. You may use less or more stock when cooking depending on your heat levels and personal taste.
*Wild mushrooms may be substituted with brown and white mushrooms.
Mushroom Stock
1.5 qt. water
2 lbs. mushroom stems
1 sprig thyme
1 medium size onion, quartered
Combine all ingredients in a pot. Bring to a slow boil. Cover and steep for 20 minutes. Strain. For additional flavor add one or all of the following:
May 10th, 2008 at 1:17 pm1. 1 tbs. of porcini powder (available in gourmet food stores)
2. Liquid from steeping dried morels: cover about 1 oz. of morels with 8 oz of hot water. Let steep for about 20 minutes. Strain through a fine mesh sieve. You may also add the re-hydrated morels to the fresh mushroom mixture for added depth or save for another use.
Sauteed mushrooms with butter
1.5 pounds mushrooms cleaned
4 tablespoons butter
sea salt
optional parsley or ground cumin
Melt butter in saucepan large enough to hold all the mushrooms, or, can use a 2-3 quart pot. Add the mushrooms and saute until wilts and its water content starts to seep out. Put lid on and let it cook for about 5 minutes until tender. Add about 1.5 tsp ground cumin if desired or a bunch of snipped parsley leaves.
May 10th, 2008 at 1:54 pmRemove mushrooms with a slotted spoon, sprinkle with sea salt and serve immediately.
Hi, and thank you for hosting the mushroom cooking contest.
I am pleased to submit the following recipe which is one of our family favorites. We love it because it is easy to prepare, has readily available ingredients and a clean, fresh taste. We hope you’ll enjoy it, too, because we’d love to win 2 pounds of fresh morels!!
NARROW NOODLES WITH SHIITAKE, SHRIMP, HAM AND OYSTER SAUCE
8 ounces dried narrow noodles, such as somen or angel hair pasta
1 tablespoon sesame oil
3 tablespoons plus 3 tablespoons oyster sauce
2 tablespoons vegetable oil
2-3 ounces sliced and dried shiitake - reconstituted and squeezed to eliminate excess moisture
1 pound medium shrimp
4 ounces ham, cut into 1/8″ strips
1 tablespoon chopped ginger root
4 green onions (cut into 1″ pieces) or 1/4 cup chopped chives
Cook noodles, drain, and mix with sesame oil and 3 tablespoons oyster sauce. Cover and set aside.
May 10th, 2008 at 4:52 pmHeat vegetable oil in a skillet over medium heat. Add the reconstituted shiitake, shrimp, ham and ginger. Stir fry until shrimp are just barely cooked. Add remaining 3 tablespoons oyster sauce and green onions.
Arrange noodles on individual plates. Pour shrimp mixture over noodles and serve to 4 delighted diners.
Wild Mushroom Napoleon
20 Napoleons
1 pd morilles 1 pd champignons
May 10th, 2008 at 8:39 pm1/2 Quart heavy cream
3 shallots
twig of Thyme
salt and whita pepper
Puff Pastry yourself made (best!) or purchased commercial sheets
Sautee sliced champignons with shallots in butter until just turning color add Morilles let cook for 3 minutes add heavy cream thicken sligtly, season to taste.
Spoon over baked puff pastry strip,top with another baked puff pastry strip
Top with Glacage (1/2 Hollandaise 1/2 whipped cream
place under salamnder and brown off
garnish with sprigs of fresh herbs
a great appetizer
Tried to send an email to Emily but it got returned; just wanted to thank you for letting me know about the contest, and even though I’m not eligible, I will forward the link to my favorite US-based foodies
May 11th, 2008 at 4:28 amHi Emily,
Thank you for the invite. This is an easy to prepare mushroom sauce for any kind of beef. The recipe uses beef tenderloin fillet but you don’t necessarily have to use exactly that. I have used this sauce with a lot of different beef cuts that I had on hand.
If the mushrooms are small, you can leave them whole. And if you are in a hurry, you can just cook the beef in the pan, and then keep it warm in a 250 degree oven while preparing the sauce instead of cooking it in the oven.
If you prefer a creamy sauce, skip the tomato paste and use 1/2 cup whipping cream. Don’t take the mushrooms out of the pan, just add everything and keep on cooking until sauce reduces. You can also add about 1/3 cup brandy to give it a zing.
BEEF TENDERLOIN WITH CHANTERELLE SAUCE
Ingredients:
1 1/2 pounds beef tenderloin fillet
3 large garlic, pressed
2 tsp. crushed rosemary
salt and pepper, as needed
1 tablespoon each butter and olive oil
2 large shallots, minced
5 ounces (about 2,5 cups sliced) chanterelle mushrooms
1 1/2 cups beef broth
1 tablespoon each tomato paste and Dijon mustard
big splash Worcestershire sauce
pinch of cayenne pepper
2 tablespoon cold butter, cut in pieces
1/2 pound baby carrots, steamed (optional)
1/4 pound asparagus tips, steamed (optional)
1/4 pound potatoes, boiled (optional)
Directions:
Rub beef with garlic and rosemary. Salt and pepper meat, if desired.
In a heavy medium skillet heat butter and olive oil to sizzling. Brown fillet well on all sides over medium high heat. Remove to oven pan. Roast at 350 F 30 to 40 minutes to preferred doneness (30 minutes for medium rare).
In drippings saute shallots and mushrooms for 5 minutes, stirring. Remove mushrooms; set aside.
Add broth, tomato paste, mustard, Worcestershire sauce, and cayenne to skillet. Reduce sauce by half over medium heat.
Strain sauce. Return to skillet; heat through.
Whisk in a few pieces of cold butter at a time. Adjust seasoning. Return mushrooms to sauce.
Serve sliced fillet surrounded with vegetables and chanterelle sauce.
May 11th, 2008 at 8:51 amOne of my favorite mushrooms dishes is simple sauteed wild mushrooms with butter and a little garlic. But serve the mushrooms on a bed of sauteed greens and topped with a poached egg and you have something really special.
Poached Egg on Sauteed Mushrooms and Pea Shoots
2 - 4 eggs
1lb pea sprouts (can substitute arugula)
3 garlic cloves, minced
8 oz crimini (or wild mushrooms) mushrooms, sliced
1 Tbsp butter
1 Tbsp oil
salt and pepper to taste
Soak and wash the pea sprouts then dry in a salad spinner.
Keep a saucepan of water simmering for poaching eggs later.
Heat 1 Tbsp of vegetable oil over medium high heat. Add pea shoots, garlic and season with some salt and flip and turn the pea shoots so they cook down evenly. Cook until all of the pea shoots wilt and start to release liquid.
Divide into serving plates. Before sauteing the mushrooms, you can start poaching the eggs in the simmering water.
Pour out liquid from the pea shoots and wipe the skillet clean. Melt butter on medium high heat and add mushrooms, salt, and pepper. First the mushrooms will absorb all the butter, then they will release liquid. Cook until all the liquid is reduced and coating the mushrooms.
Divide the sauteed mushrooms on top of the bed of pea shoots to create a bed of mushrooms. Make a well in the center for the egg. Gently place the egg onto the bed of mushrooms. Crack a bit of black pepper on the eggs.
The yolk mixes with the buttery mushrooms and light pea shoots to give it a wonderfully rich mouth feel.
May 11th, 2008 at 12:27 pmGrilled Veal Tenderloin With a Truffled porcini Mushroom Sauce
Serves 4
Ingredients
4 8 ounce veal tenderloins silver skin removed
Extra virgin olive oil
Salt and pepper to taste
8 ounces fresh porcin mushrooms
2 ounces dried porcini mushrooms soaked in hot water
2 cups homemade veal or chicken broth
1 cup dry red wine
1 clove garlic chopped
1 table spoon white truffle oil
Method
Salt pepper and oil veal and grill 4 minutes per side for med rare.
Meanwhile in a sauce pan brown garlic in olive oil add mushrooms and cook until liquid is released and then dried up put on cutting board and chop finely return to pan add broth and red wine bring to a boil and simmer until reduced by half take off the heat and add truffle oil
When veal is ready let it rest for about 2 minutes then slice and spoon sauce over veal. Serve with truffled mashed ptatoes and brocoli rabe
May 11th, 2008 at 8:05 pmThis clean and simple recipe is a showcase of market-fresh flavors. Featuring the quirky and sweet Hedgehog mushroom and seasonal asparagus, the ingredients are brought together in a light tarragon cream sauce. Despite the aromatic tarragon and the crisp green asparagus, it’s the nutty, buttery mushrooms that steal this show.
Hedgehog Mushrooms and Asparagus in Tarragon Sauce
8 ounces fresh Hedgehog mushrooms, halved
1 ½ tablespoons butter
1 clove garlic, minced
12 ounces fresh asparagus, trimmed, cut into 1 1/2-inch lengths
1/4 cup vegetable broth (you can use water also)
1/2 cup sour cream
1 tablespoon mayonnaise
1 tablespoon half and half
3 tablespoons chopped fresh tarragon
Salt and fresh ground pepper to taste
Melt butter in 12-inch skillet over medium-high heat. Add garlic and Hedgehog mushrooms and sauté until garlic is translucent, about 5 minutes. Add the asparagus and the broth, and bring to a boil. Reduce heat to medium and cook for 2 minutes.
In a bowl, stir together the sour cream, mayonnaise, half and half and tarragon. Blend well,