Mad about Mushrooms . . .

Salads & Vegetable Dishes

Warm Shiitake, Arugula & Red Pepper Salad with Garlic Toasts 

8 slices Italian or French bread

2 cloves garlic, halved

6 ounces fresh shiitake

1/4 teaspoon salt

freshly ground black pepper

2 tablespoons olive oil

2 bunches arugula, stemmed, rinsed and dried, about 4 cups

2 sweet yellow or red bell peppers, seeded and diced

2 ounces country ham or prosciutto, cut into julienne strips (1/4 cup)

1 lemon, sliced into 4 wedges

• Preheat oven to 350 degrees.  Set bread slices on baking sheet and bake 10 minutes.  Rub each top side generously with garlic.  Bake about 5 minutes longer or until golden.  Cut slices in half and set aside.
• Reserve shiitake stems for another purpose.  Clean caps with soft brush.  Slice into thin strips.  Combine with salt, black pepper and 1 tablespoon of oil.  Toss to coat thoroughly.  Let stand 10 minutes, tossing now and then. 
• Divide arugula among 4 salad plates.
• In large heavy skillet, heat remaining oil over medium high heat.  Add shiitake and stir fry until softened, 2-3 minutes.  Add peppers and toss for 30 seconds to heat through.  Add ham, toss and season with salt and pepper.  Quickly spoon the warm mixture onto the arugula.  Place 1 lemon wedge and 4 garlic toasts on each plate.  Serve at once to 4 diners.

Main Dishes

Roasted Garlic Pasta with Asparagus and Shiitake Mushrooms

1 pound asparagus

2 tablespoons silvered almonds

2 heads roasted garlic, or 2-3 tablespoons roasted garlic paste

14-1/2 ounce can chicken broth

1/4 teaspoon dried thyme

2 tablespoons olive oil

1 teaspoon butter

1/4 pound fresh shiitake mushrooms, trimmed, thinly sliced

1 pound penne or other tube pasta

2 tablespoons fresh thyme leaves

1/3 cup minced fresh parsley

2 tablespoons grated parmesan or romano cheese

1/2 teaspoon salt

freshly ground pepper, to taste

• Bring large pan of water to boil for the pasta.  Bring a medium pan of water to boil for asparagus.
• Meanwhile, snap the tough ends from the asparagus.  Wash well and cut into 1 inch pieces on the diagonal.  Add to medium pan of boiling water and cook 3 minutes.  Drain and rinse well with cold water to stop the cooking.  Drain and set aside.
• Place almonds in small skillet over medium heat.  Cook 5 minutes.  Remove from heat and let finish toasting in the hot pan.  Chop coarsely and set aside.
• Squeeze garlic cloves from their skins.  Combine with chicken broth and dried thyme, whisking to incorporate.  Set aside.
• In large skillet, heat olive oil and butter over medium heat.  Add mushrooms and cook until softened, 3-4 minutes.  Remove from pan.  Add garlic broth to pan, bring to boil and continue boiling 2 minutes. 
• Once pasta water starts to boil, add penne and cook according to directions.  Drain and put back into the hot pan.  Add garlic broth, asparagus, almonds, mushrooms and fresh thyme.  Place over medium low heat, stirring until some of the liquid has been absorbed by the pasta. 
• Add parsley, cheese, salt and pepper.  Stir and serve.
• For a delicious variation, add shrimp or chicken to the dish.

 

Appetizers

Basic Mushroom Pate

2 tablespoons butter

1 pound mushrooms, chopped

3/4 cup chopped shallots

1 small carrot, peeled and chopped

1 clove garlic, pressed or minced

salt and pepper to taste

toast points or crackers

• In a 10-12 inch frying pan, stir butter, mushrooms, shallots, carrot and garlic over high heat until liquid evaporates and mushrooms brown, 10-15 minutes.
• Puree mixture in a blender.  Add salt and pepper.  Spoon into a bowl.
• Serve warm or at room temperature to spread onto toast or crackers.

Soups

Mushroom Bisque

1/4 cup butter

1 pound mushrooms, coarsely chopped

2 large onions, sliced

2 cloves garlic, pressed or minced

1/3 cup chopped parsley

1 teaspoon thyme leaves

1/8 teaspoon white pepper

7 beef bouillon cubes

1/3 cup flour

6 cups milk

Condiments:  grated Parmesan cheese, thinly sliced raw mushrooms, thinly sliced green onions, croutons, ground nutmeg or whole nutmeg with a grater.

• In a 5 quart or large kettle, melt the butter over medium heat.  Add mushrooms, onions, garlic, parsley, thyme, pepper and beef bouillon cubes.  Cook, stirring occasionally, until vegetables are very limp.  Stir in flour.
• In a blender container, whirl about half the mushroom mixture at a time with enough of the milk for the blender to run easily until mixture is pureed.  Return mixture to pan and stir in remaining milk.  Cook over medium heat, stirring often, until hot and thickened.  Add salt to taste.
• Serve to 4 diners with your choice of condiments to sprinkle over individual servings.