Incredible Edibles-Appetizers

 

 
Cauliflower mushrooms can be an
interesting choice for an appetizer preparation.

 

 

Anne Byrn's Aromatic Mushroom Galette

1 package (8 ounces) refrigerated crescent rolls

2 cups (8 ounces) mushrooms, sliced

3 cloves garlic, crushed in a garlic press

2 tablespoons olive oil, or butter, melted

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh flat leaf parsley

1 teaspoon dried oregano

Salt

• Preheat oven to 375 degrees.
• Unwrap the crescent rolls and unroll the dough.  You will have 8 triangles.  Please an ungreased baking sheet or pizza stone on a work surface.  Arrange the triangles of dough so that they form an 8 pointed star.  The pointed tips should face away from the center of the star.  Start by placing one triangle in the 12 o'clock position, one in the 6 o'clock, one at 3 and one at 9.  Place the 4 remaining triangles in the remaining empty spaces.  The edges of the dough triangles should overlap each other slightly, but there will be a hole in the center of the star.  Using your finger tips, press down on the dough to seal the edges where they overlap.  To fill the hole, press the base of each triangle toward the center until the hole is evenly covered with dough.  Then, using your hand, press down on the dough so that it is flat, with no gaps.
• Place the mushrooms, garlic, olive oil, 1/4 cup Parmesan cheese, and the parsley and oregano in a mixing bowl, and stir to combine.  Season with salt to taste.
• Spoon the mushroom filling into the center of the dough, then pull the tips of the dough up, and fold them over the filling to create a bundle.  There will be gaps between the triangles of dough on top of the filling.  Press down slightly on the bundle.  Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the galette.
• Bake the galette until the crust is deeply browned and the mushroom filling bubbles, 22-25 minutes.  Remove the galette form the oven, run a metal spatula underneath to loosen it, then slice and serve warm.

 

Penelope Casas' Mushrooms Stuffed with Soft-Set Eggs

2 eggs

2 teaspoons milk

Salt and freshly ground pepper

18 small-medium mushrooms, brushed clean

1 tablespoon butter

1 tablespoon minced parsley

1 tablespoon minced pimiento, preferably home prepared or imported

1 tablespoon minced cured ham

1 medium-large shrimp, shelled and minced

1 tablespoon flaked crab meat

Olive oil

• In a small bowl beat the eggs lightly with the milk, salt and pepper.  Separate the mushroom stems from the caps, and chop the stems finely, reserving 1 tablespoon.
• Half fill a skillet, larger than the skillet that will be used to cook the eggs, with water and bring to a boil.  Keep at a simmer until ready to use.
• In a small skillet, heat the butter.  Add the parsley, the reserved tablespoon of chopped mushrooms, pimento, ham, shrimp and crab meat.  Saute for a minute or so.  Pour in the eggs, and place the skillet in the large skillet of simmering water, double boiler fashion.  Stir until the eggs are set but still quite soft.
• Brush the mushroom caps with oil and fill with the egg mixture, using the cupped side of a spoon to make a smooth dome.  (May be prepared ahead.)  Bake at 400 degrees for no more than 5 minutes.

 

Giada De Laurentiis' Arancini di Risso

Vegetable oil, for deep-frying

2 large eggs, beaten to blend

 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled

1/2 cup grated Parmesan

1 1/2 cups dried Italian-style bread crumbs

2 ounces mozzarella, cut into 1/2-inch cubes

Salt

Mushroom Risotto with Peas:

8 cups canned low-salt chicken broth

1/2-ounce dried porcini mushrooms

1/4 cup unsalted butter

2 tablespoons olive oil

2 cups finely chopped onions

10 ounces white mushrooms, finely chopped  

2 garlic cloves, minced

1 1/2 cups Arborio rice or short-grain white rice

2/3 cup dry white wine

 3/4 cup frozen peas, thawed

2/3 cup grated Parmesan

Salt and freshly ground black pepper, optional

1. Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F
2. Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
3. Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

Mushroom Risotto with Peas:

1. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
2. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

 

Tuscan Butter Mushrooms

4 tablespoons butter

2 cloves garlic, minced

1 tablespoon tomato paste

1 1 pound baby bella mushrooms, cleaned

3/4 cup cherry tomatoes, halves

3/4 cup heavy cream

1/4 cup freshly grated Parmesan

Kosher salt and pepper, to taste

Pinch of red pepper flakes

3 cups spinach

Thinly sliced basil, for garnish

• In a large skilled over medium heat, melt butter.  Add garlic and tomato paste and cook until fragrant, 1 minute.  Add mushrooms and tomatoes and cooked until mushrooms are tender and tomatoes are starting to burst, 5 minutes.
• Add heavy cream and Parmesan and season with salt, pepper and a pinch of red pepper flakes, then bring to a simmer.  Add spinach and cook until sauce is thickened and spinach is wilted, 5 minutes.
• Garnish with basil before serving.

 

Timberline Lodge Cookbook's Walla Walla Sweet Onion & Ham Tart

3 medium Walla Walla sweet onions, thinly sliced

2 tablespoons butter   

1 tablespoon caraway seed

8 ounces ham, diced

1/4 cup flour

2 cups sliced mushrooms

1/2 cup cream

4 eggs

1/4 cup apricot preserves

10" unbaked tart pastry

• In a large saute pan, cook the onions in the butter for 20 minutes or saute until golden brown.  Add the caraway seeds, ham and mushrooms.  Saute for 10 minutes, add the flour and mix well.  Remove from the heat.
• Preheat the oven to 350 degrees.
• Beat the eggs and mix in the cream.  Add to the onion mixture.  Pour into an unbaked 10 inch tart shell.  Bake at 350 degrees for 30-45 minutes.  Glaze by brushing heated apricot preserves over the top.  Bake another 10-15 minutes.  Cool.  Serve in wedges.

NOTE:  For a lovely presentation, top the tart with concentric circles of sliced and cooked Walla Walla onions.

 

Renata Stanko's Shiitake and Hedgehog Mushroom Puffs

Puffs:

½ cup unsalted butter
1 cup water
1 cup unbleached flour
1/3 cup Shiitake powder (from about 6 dried shiitakes ground in a blender)
½ cup grated Parmesan cheese
¼ teaspoon salt
4 eggs

Filling:

1 tablespoon olive oil
1-pound fresh cleaned hedgehog mushrooms, chopped into ½-inch pieces
2 chopped green onions
¼ teaspoon salt
¼ teaspoon ground black pepper
1/8 teaspoon garlic powder
1 teaspoon lemon juice
½ teaspoon soy sauce
1 cup heavy whipping cream
½ cup plain Greek yogurt

Puffs:

• Preheat oven to 400 degrees F.
• Grease two baking sheets or cover them with parchment paper.
• In a saucepan melt butter in water on high heat.
• Add flour, shiitake powder, Parmesan cheese and salt. On medium heat stir constantly until dough forms a ball that does not separate.
• Remove pan from heat and let cool slightly.
• Add eggs, one at a time. Beat after each egg addition until smooth.
• Drop batter by generous tablespoon onto the baking sheet.
• Bake at 400 degrees F. for 18-22 minutes until golden brown and puffy.Cool on racks. Cut off a small cap of each puff. If the center is a little soggy, remove that part and discard.

Filling:

• Heat oil in a large frying pan on medium high heat. Sauté chopped mushrooms until all the liquid is evaporated and the mushrooms are done, about 5 minutes.
• Add chopped green onions, salt, pepper, garlic powder, lemon juice and soy sauce. Stir to combine. Let cool completely.
• Whip cream until stiff. Fold in Greek yogurt and cooled mushroom mixture. Adjust seasoning if necessary. Fill puffs with mixture, top with cap and serve the same day.

NOTES:

Leftover puffs can be sealed in a container then warmed for 15-20 minutes in a 350 degree oven to regain their crispness.

The puffs can be made with alternate mushrooms if desired.

Makes 34 small appetizers.

 

Bolete Mushroom Powder Cheese Wafers
 
2 ounces freshly grated Parmesan cheese
1/2 tablespoon flour
1/2 teaspoon dried bolete powder

Preheat oven to 350°.  Toss together the cheese, flour and mushroom powder, being careful not to make the mixture too dense.

Line a baking sheet with parchment paper.  Spoon heaping tablespoons of the cheese mixture 2 inches apart on the baking sheets and spread out slightly to flatten.

Bake in the middle of the oven for 10 minutes, or until completely golden with no pale spots.  Remove baking sheet from the oven.  Leave the wafers on the sheet for another 2-3 minutes before removing with a metal spatula and placing on paper towels to absorb any excess oils.
 

NOTE:  To create mushroom powder, place dehydrated mushrooms in a coffee or spice grinder and process under they have become a powder.  Store unused powder in a sealed container.  You will find so many uses for this powder, for example, sprinkling it on vegetable dishes and stirring it into soups, stews and sauces.

 

Chef Andrew Francisco's Chanterelle Mushroom, Brie + Hazelnut Toast

1 baguette

Extra-virgin olive oil

Kosher salt

Fresh ground black pepper

½ pound fresh chanterelle mushrooms

1 shallot, peeled and thinly sliced into half moons

2 cloves garlic, peeled and minced

4 thyme branches

1 tablespoon butter

1 teaspoon apple cider vinegar

8 ounces Brie cheese

¼ cup toasted and roughly chopped hazelnuts

 

FOR TOAST

Slice baguette on a sharp bias into six pieces, about ½-inch thick. Brush both sides of baguette generously with olive oil and sprinkle a little salt on each side. Bake baguette slices at 400 degrees for 6 to 10 minutes, until golden brown on top and soft and chewy in the middle.

FOR MUSHROOMS

Clean mushrooms with a pastry or fine-bristle brush until all dirt and foliage is removed. Sometimes lightly peeling the stem and scraping the underside of the mushrooms with a paring knife is necessary. Using your fingers, tear mushrooms into medium-sized pieces.

Heat a large sauté pan on medium-high heat, then add 1 teaspoon olive oil. Add mushrooms in a single layer to pan, and do not stir or turn down the heat. Stir once until mushrooms are medium soft, then use a spoon to place mushrooms on a plate.

Turn heat to medium, add shallots and sweat for 2 to 3 minutes. Add garlic and stir, then add butter, thyme and the cooked mushrooms back to pan. Add apple cider vinegar, stir well and season with salt and fresh cracked black pepper.

Transfer all contents to a bowl and leave at room temperature.

FOR PLATING

Cut cheese into 6 pieces of slightly more than 1 ounce per piece, then carefully spread on baguette slices. Top each cheesy toast with mushrooms, discarding thyme branches. Sprinkle hazelnuts on top of the mushrooms, then enjoy at room temperature or slightly warm.

 

Lisa Benoit's Mushroom Meatless Balls with Orange Wasabi Glaze

Meatless Ball Ingredients

1 tablespoon vegetable oil

1 tablespoon unsalted butter

1 8 ounce package fresh clean mushrooms, coarsely chopped - any kind (I use a mixture of Cremini, Portobello and White Button)

1/4 cup finely chopped onion and juice

1 egg

1/4 cup grated Parmesan Cheese (or your choice)

1/4 cup rolled old fashioned oats

1/4 cup finely chopped walnuts (or bread crumbs)

1 tablespoon Worcestershire Sauce (or Soy Sauce)

1/4 teaspoon each: Oregano, Basil, Parsley

Salt and pepper to taste

Glaze

1/2 cup Orange Marmalade

1 tablespoon water

1 tablespoon Soy Sauce

1 teaspoon Wasabi Powder or Paste

1 teaspoon Black Sesame Seeds

1/2 teaspoon orange zest

• Spread chopped mushrooms on clean paper towel and pat dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat oil in large, deep skillet over medium heat. Pat mushrooms once again. When oil is hot, add mushrooms and stir with wooden spoon until oil is absorbed (approximately 10 minutes).
• Add butter and stir into mushrooms with wooden spoon until butter is absorbed. Remove from heat and cool.
• Place in large glass bowl and add: onion, egg, cheese, oats, walnuts (bread crumbs) and sauce. Gently mix in spices, salt and pepper. (Check for seasoning and alter seasoning to taste). Cover with lid or plastic wrap. Refrigerate at least 3-5 hours or overnight.
• Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment or non-stick foil. Make 1 small meatless ball and bake for 10 minutes. (If mixture is still too soft to hold shape, add bread crumbs or oats 1 tablespoon at a time until consistency holds shape). Remove, cool and taste for seasoning. Add additional spices to meet your preference. Make walnut-sized balls and place on baking sheet with 1 inch space in-between each.
• Bake for 12-15 minutes. Remove from oven and cool. Transfer to serving dish. Yields: 15-18 mushroom balls.
• In microwave-safe bowl, mix together all glaze ingredients and heat until hot. Add orange zest. Drizzle over meatballs and garnish black sesame seeds. Reserve remaining glaze to serve alongside meatballs.
• I serve garnished with a sprinkle of black sesame seeds, chopped scallions and slivered almonds on a bed of steamed broccolini.
• These meatballs are delicious and spices can be changed to different flavor profiles: cumin, chipotle and cilantro for southwestern (served with avocado crema); lemon peel, basil and mint for Greek (served with Tzaziki); fajita, cumin and cilantro for Mexican (served with salsa); or basil and Italian seasoning (served with marinara).
• Although the meatballs are moist, they hold up well to sauces.
• They can be served with toothpicks as a hearty appetizer, on a sandwich or as an entree.

 

Lidiya Jurczenko's Marinated Mushrooms

1 pound mushrooms, leaving 1/4" of stem

1 teaspoon salt for blanching mushrooms

1 cup 5% white vinegar

3/4 cup water

2 whole clovers

2 bay leaves

3 black peppercorns

2 whole allspice

1 teaspoon sugar

1 tablespoon salt

1 cloves garlic, cut into slivers

1 tablespoon olive oil

• Wash and dry mushrooms.
• In saucepan, bring 1 quart of water to boil, and add mushrooms with 1 teaspoon salt.  Return to boil, and simmer for 2 minutes.  Drain and cool.
• Using a jar with a tight-fitting lid, place mushrooms, caps up, in jar almost to top.
• In saucepan, combine all remaining ingredients, except garlic and olive oil.  Bring to a boil.  Skim if necessary.  Remove from heat, add garlic, and cool.
• Pour marinade over mushrooms.  Carefully pour in olive oil to form a protective layer, cover tightly with lid and refrigerate.
• The mushrooms will be ready after 3 days but will taste much better after a week.  Store on the bottom shelf of the refrigerator; they will keep for 3-4 weeks.

 

David Tanis' Mushrooms on Toast

2 tablespoons unsalted butter, more as needed

1 pound thinly sliced portobello or cremini mushrooms

1 teaspoon chopped thyme

 

2 small garlic cloves, minced

 

Salt and pepper

 

Splash of sherry or Marsala (optional)

 

¼ cup crème fraîche

 

2 thick slices country bread, for toasting

 

2 tablespoons chopped parsley

• Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
• Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.
• Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
• Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

 

Chef Yoshiharu Sogi's Cedar Planked Orange Mahi-Mahi & Mushroom Spring Roll with Sweet Chili Soy Dipping Sauce

12 ounces mahi-mahi filet

¼ teaspoon salt

3 tablespoons frozen orange juice concentrate

8 ounces mushrooms, sliced

4 ounces edamame, shelled

12 egg roll skins

½ cup sweet Thai chili sauce

½ cup soy sauce

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

1 tablespoon sesame oil

1 tablespoon Sriracha

½ fresh squeezed lemon juice and zest

4 each cedar planks, pre-soaked in water

1.5 quarts vegetable oil for deep fry

• Cut fish into 1 ounce strips, salt then marinate in concentrated orange juice approximately 15 minutes. 
• Remove extra water from cedar plank with paper towel.
• Place mahi-mahi, mushrooms and edamame on cedar plank then heat on grill until smoke comes up. Transfer to oven plate or cookie sheet, close grill cover and save smoke inside to cook until through.
• Remove from grill and cool down. Place egg roll skin on table, put mahi-mahi, mushrooms and edamame on front side of skin then roll up. Close end with touch of flour water. Make 12 rolls in same direction.
• Preheat vegetable oil to 350℉, deep fly rolls until golden brown. Remove from oil then put back on cedar plank, smoke again 2-3 minutes.
• Prepare mixing bowl to make dipping sauce. Put sweet Thai chili sauce, soy sauce, hoisin and oyster sauces into bowl, stir with whisk then add sesame oil, Sriracha, lemon zest and juice then stir again.
• Place cedar planked rolls on serving plate and serve with dipping sauce on the side.
• Serves 4.

 

Puff Pastry Triangles with Ground Lamb and Shiitakes

1 package of puff pastry dough, thawed according to package directions

1 teaspoon canola oil

1/2 cup diced onion

2 cloves garlic, mined

1 tablespoon grated fresh ginger root

1 tablespoon garam masal

1/2 pound very lean ground lamb

1/2 cup chopped shiitake mushrooms

Egg wash (1 egg beaten with 2 tablespoons water)

Chutney or Sweet and Sour Sauce, optional

• Preheat oven to 400 degrees.
• Add oil to a skillet and heat over medium heat.  Add onions and cook until soft.  Add garlic, ginger, and garam masala and stir for 1 minute to bloom spices.  Add lamb and mushrooms, cooking until lamb is fully cooked.  Cool mixture.
• Unroll refrigerated dough.  Cut into 3-4" squares.  Place a teaspoon of the meat mixture in the center of each square.  Brush the egg wash along the inside edges of the square and fold over to create a triangle.  Press all edges first with fingers then with the tines of a fork to ensure that the crescent is fully sealed. 
• Brush egg wash over the top of the pastries.
• Bake 15-20 minutes or until golden brown. 
• Serve with Chutney or Sweet and Sour Sauce, if desired

 

Lu Bartosiak's Stuffed Mushrooms

20 large white button mushrooms

1 pound bulk pork sausage (aka breakfast sausage), browned

8 ounces cream cheese, chopped into small cubes

1 bunch green onions, chopped

1/2 to 1 cup milk

Parmesan Cheese (Optional) 

• Preheat oven to 350 degrees.
• Brown sausage and crumble well.
• Drain sausage from skillet leaving a thin coat of oil, and saute onions in oil until slightly wilted.
• Return sausage to pan with onions and cream cheese.
• Over low heat, stir sausage, onions and cream cheese until well blended.
• Remove stems from mushrooms and stuff each mushroom cap with sausage mixture.
• Top with Parmesan Cheese.
• Add milk to bottom of baking dish, place mushroom caps on top and bake until heated through and mushrooms are beginning to leak their water (20-25 mins.)

 

Chef Nick Thiers' Mushroom Rockefeller

2 tablespoons of minced shallots

3 garlic cloves, minced

1 cup of fresh shiitake mushrooms, finely chopped

1/2 cup mayonnaise

1 cup bread crumbs

1/2 cup grated Parmesan

1/2 cup shredded mozzarella

4 tablespoons chopped parsley

1 dozen fresh Gulf Oysters, shucked and returned to their half shell

Garnishes:  Spring mix lettuce, edible flowers

• Sauté the shallots, garlic, and chopped mushrooms.
• While that mixture is cooling, combine the mayonnaise, breadcrumbs, cheeses and parsley in a bowl. (No salt will be needed depending on the Parmesan cheese).
• Once cooled, add the sauteed mixture to the bowl and combine thoroughly.
• Top each oyster with a spoonful of the mixture.  Broil until the cheese is melted and golden brown.
• Plate on a bed of kosher salt and garnish with spring mix lettuce and edible flowers.

 

 

Allen Witzel's Mushroom Surf & Turf 

The Mushrooms and Their Filling

6 portobello mushrooms
3 ounces tenderloin, diced small
3 ounces Blue Crab, diced small
½ shallot, diced small
½ clove garlic, minced
2 green onions, diced small
1 ounces panko
3 ounces goat cheese
Salt and pepper, to taste
Parmesan cheese
Bearnaise sauce (recipe below)
Garnishes:  Parmesan cheese, very small diced red and green pepper

• Remove the stems from the portobello mushrooms, dice the stems and set aside. Remove the mushroom gills, then brush the caps clean and arrange them in a single layer in a shallow baking pan that's been coated with nonstick spray. Season each mushroom cap with salt and pepper and set aside.
• Add the fillet, crab, shallot, garlic, green onion, panko, goat cheese, salt and pepper to the chopped portobello stems. Gently combine all the ingredients and divide the stuffing between the mushroom caps. Gently compress the stuffing to form a slight mound in each mushroom.
• Bake until the crab mixture is set and light golden brown, 9 to 11 minutes.
• Remove from the oven and top with Parmesan cheese.  Return to oven and bake until cheese is melted.
• Drizzle Bearnaise sauce over the mushrooms.
• Garnish with Parmesan cheese and peppers, as desired.

The Bearnaise Sauce

1/3 cup white wine or champagne vinegar
1/3 cup dry white wine
3 tablespoons minced shallots
3 large egg yolks
8 tablespoons unsalted butter, cut into 8 to 10 pieces
1 tablespoon minced fresh thyme
Salt and pepper, to taste

• Place about 1 inch of water in a small sauce pan and bring to a simmer. In a small skillet, bring vinegar, wine, and shallots to a boil. Reduce to medium heat and cook for 8-10 minutes until reduced to about 2 tablespoons. Strain liquid into a heatproof bowl that will fit over the sauce pan.
• Whisk egg yolks into vinegar mixture and place bowl on the sauce pan over simmering water. Continue whisking for 3 to 4 minutes until mixture begins to thicken. Make sure water is barely simmering and not boiling. When mixture has thickened and appears slightly shiny, begin adding butter one piece at a time, allowing each piece to melt before adding the next.
• When all butter is incorporated, add thyme and salt and pepper to taste. If not serving sauce immediately, keep over simmering water, whisking regularly. 

 

 

Lisa Keys' Korean Mushroom Lettuce Wraps

1  firm ripe Asian or bosc pear, peeled, cored, julienned

1 tablespoon seasoned rice vinegar

1 tablespoon canola oil

1 large clove garlic, minced

1 pound assorted fresh mushrooms, washed, sliced (stemmed shiitake, cremini, oyster)

1/3 cup Korean bulgogi style marinade (bottled or homemade)*

1 teaspoon Korean sweet & spicy sauce (gochujang) *

2 green onions, thinly sliced on the diagonal

pinch kosher salt

2 heads butter lettuce, leaves separated into cups

1 tablespoon toasted sesame seeds

• In bowl, gently toss pear and rice vinegar; set aside.
• Heat a large, non-stick, skillet over medium-high heat. Add oil and garlic; cook 30 seconds or until garlic just begins to turn color.
• Add mushrooms; cook, stirring for 8 to 10 minutes or until mushrooms release their liquid and begin to brown.
• Add Korean marinade and gochujang; cook, stirring for 2 to 3 minutes or until mushrooms are glazed. Turn off heat. Stir in green onions. Season mushrooms with salt.
• Spoon mushrooms into lettuce cups. Top with pickled pears. Sprinkle with sesame seeds. Serves 12.

*located in the ethnic section of grocery store or any Asian market

 

 

Kevin Dundon's Pickled Forest Mushrooms

1 kilogram (2 pounds) forest mushrooms, such as shiitakes, morels, chanterelles,  porcini, cep, trumpet and oyster mushrooms
400 millilitres (1 cup) extra virgin olive oil, plus extra to cover the mushrooms in the jar, if necessary
2 bay leaves
4 sprigs of thyme
2 sprigs of rosemary
1 teaspoon smoked paprika
3 tablespoons sherry wine vinegar
Salt and black pepper

• Remove the shiitake stems, along with any other stems that are tough, and discard them or set them aside for another use (such as in a vegetable stock). Trim the ends off the other stems, as well as any bruised areas. You now need to cut the mushrooms into bite-sized pieces (bear in mind that they will shrink as they cook).  Tear larger mushrooms into bite-sized pieces and leave small mushrooms whole.
• Score the large mushrooms so that they absorb the pickling juices.
• Pour the oil into a large wide saucepan, then add the bay leaves, thyme and rosemary. Stir in the smoked paprika and heat the oil until it reaches 75°C (167°F).
• Add the mushrooms to the pan and toss gently in the oil to coat. Cook for 5 minutes, gently turning from time to time. The mushrooms will not be submerged in the oil initially but, as they cook, they will wilt and submerge.
• Remove the pan from the heat, then stir in the vinegar and season with salt and black pepper. Leave the mushrooms to steep for at least 1 hour.
• Transfer the mushrooms and aromatic oil into sterilized containers and, if necessary, pour in more olive oil to cover the mushrooms.
• Keep refrigerated and use within 1 month. 
• Remove from the refrigerator at least 1 hour before serving to bring back to room temperature.

 

 

American Queen Steamboat Company's Beggars Purse

2 packages phyllo/filo leaves, thawed

2 pounds unsalted butter, clarified

4 pounds assorted mushrooms (crimini, button, oyster, shitake, portabella), sliced and rough chopped

• Lay out a single sheet of phyllo and immediately re-cover the remaining dough with a towel.  Brush the entire surface with a thin, even layer of butter.  Top with a second sheet and repeat once again for a total of three layers and as many as four if needed.
• Spoon 2 ounces of mushrooms into the center of half the sheet and repeat on the other half.  With a sharp chef knife, cut the dough in half down the center.  You should now have two roughly square sections.  Gather the dough up around the mushrooms and twist slightly to form a purse.  Repeat, transfer to baking sheet.  Repeat process to build 24 purses.
• Bake in preheated oven at 350 degrees as needed for 12-15 minutes or until golden brown and flaky.  Cook only the number you need as the cooked product quality will diminish.

 

 

Pan Fried Chicken Dumplings with Dried Tomatoes and Wild Mushrooms

Lemon-Garlic Dipping Sauce

1/2 cup chopped fresh cilantro

2 tablespoons chopped fresh basil leaves

3 cloves garlic, crushed

pinch dried red pepper flakes

1/4 cup soy sauce

1/2 cup lemon juice

1 tablespoons olive oil

Dumplings

8 ounce jar marinated dried tomatoes, drained

2 boneless, skinless chick breast halves, cut into 1 inch pieces

1/4 cup dried mushrooms, reconstituted and well-drained

3 green onions, chopped

4 cloves garlic, chopped

20 fresh basil leaves, chopped

pinch dried red pepper flakes

1/2 teaspoon salt

12 ounce package gyoza wrapped, round style

water

vegetable oil for frying

Dipping Sauce: 

• In a bowl, combine all ingredients.  Set aside at room temperature for flavors to blend while preparing the dumplings.

Dumplings: 

•  In a food processor, combine tomatoes, chicken, mushrooms, green onions, garlic, basil, pepper flakes and salt, using a pulse motion, chop until paste forms.
• Onto each wrapper, spoon 1 teaspoon tomato mixture.  Fold wrapper over mixture to form a half moon shape.  With water, dampen edges.  Seal, pleating to fit wrapper snugly around filling.  Keep filled dumplings covered with plastic wrap or towel to prevent them from drying out while preparing remaining dumplings.
• In a large, nonstick skillet, heat 1 tablespoon oil until hot but not smoking.  Add enough dumplings to make a single layer.  Fry 4 minutes or until dumplings are golden brown and slightly blistered on the underside.  Add about 1/4 cup water.  Cover tightly.  Steam 5 minutes.  Dumplings are done when filling feels firm like a meatball.  Repeat with remaining dumplings.  Serve with dipping sauce.

 

 

Spicy Stir Fried Mushroom Brushetta

1 tablespoon canola oil

1/2 teaspoon cumin seeds

1 whole dried red chile

1-1/2 teaspoons grated peeled fresh ginger

1 cup finely chopped red onion

2 tablespoons dried fenugreek leaves

1/4 teaspoon salt

1 minced seeded jalapeño pepper

1-1/2 teaspoons ground coriander

1/8 teaspoon ground red pepper

2 garlic cloves, minced

2 cups quartered mushrooms (we used a combination of reconstituted wild mushrooms)

1 cup (1/2 inch) cubed tomato

7 tablespoons no salt added tomato sauce

3 tablespoons chopped fresh cilantro, divided

1/8 teaspoon Garam Masala

8 (1 ounce) slices country bread, toasted

• Heat first 3 ingredients in a large skillet over medium high heat.  Saute 1 minute or until cumin begins to darken.  Add ginger to pan.  Saute 30 seconds.  Add red onion and fenugreek.  Saute 2 minutes or until onion is tender.  Add salt and jalapeño.  Saute 2 minutes or until onion softens and begins to brown.  Add coriander, red pepper, and minced garlic.  Saute 30 seconds.  Add mushrooms.  Cook 7 minutes or until liquid evaporates.  Stir in tomato, tomato sauce, 2 tablespoons cilantro, and Garam Masala.  Bring to a simmer.  Cook 15 minutes or until sauce thickens.  Sprinkle with the remaining 1 tablespoon cilantro.  Serve with slices of country bread.

 

 

Lisa P. Heine's Mini Truffled Brie Tarts

4 ounces shitake mushrooms, coarsely chopped

4 ounces oyster mushrooms, coarsely chopped

2 scallions, chopped into 1/4 inch pieces

1 tablespoon butter

1/2 of a 17.3 ounce package Puff Pastry Sheets (1 sheet), thawed flat

6-7 ounces brie, cut into 1/2 inch cubes

1 tablespoon black truffle oil

• Preheat oven to 375 degrees.
• Melt butter in medium saute pan.  Add mushrooms.  Cook over low-medium heat until soft, 3-4 minutes.  Add scallions.  Cook 1 more minute.  Remove from heat and set aside.
• Cut puff pastry sheet into approximately 3 inch squares and place into mini muffin tins, pressing them down into the muffin wells.
• Bake 10 minutes.
• Remove from oven.  Place a cube of brie into each tart.  Press the cheese down into the cooked pastry.  Place back in oven for 2 minutes. 
• Remove tarts from mini muffin pan.
• Top each tart with a tablespoon of mushroom mixture and drizzle with truffle oil.
• Makes approximately 20 appetizers.

 

 

Roxanne Chan's Szechuan Shiitake Spread

8 ounces shitake mushrooms, finely chopped

2 green onions, minced

2 cloves garlic, minced

1/4 teaspoon crushed red pepper

2 tablespoons sesame oil

1 tablespoon seasoned rice vinegar

1/3 cup sesame paste (tahini)

2 tablespoons plain yogurt

2 tablespoons finely chopped roasted almonds

2 tablespoons snipped cilantro

Garnish:  chopped red bell peppers

Dippers:  red and white radishes and green bell peppers

• Stir in vinegar, sesame paste, yogurt, almonds and cilantro until well combined.
• Spoon into a serving bowl and place on a platter.
• Garnish with red bell peppers and surround with dippers.
• Serves 6.

 

 

Amanda Matthews' Mushroom and Pesto Stuffed Brie

1 cup sliced shitake mushrooms

1/2 tablespoon safflower oil

2 garlic cloves, minced

1/3 cup white wine (preferably Chardonnay)

1/2 cup basil pesto sauce

1/4 cup pine nuts

10 sheets phyllo dough

1 miniwheel of brie cheese, cut in  half horizontally

3 tablespoons butter, melted

Preheat over to 375 degrees.

• Saute mushrooms in oil on medium heat until the mushrooms are golden brown.  Add garlic and whie wine, and continue to saute until the wine has booked off.  Remove the mushrooms from heat, and stir in the pesto sauce and pine nuts.
• Lay out 7 sheets of phyllo dough and place one half the brie wheel in the middle.  Place the mushroom and pesto mixture on the brie, making sure to cover the entire wheel.  Put the top  half of the wheel on top of the mushroom and pesto mixture.
• Brush the melted butter onto the phyllo dough to use as a paste, and fold the phyllo sheets up onto the top of the wheel.  Using the 3 remaining sheets, brush butter on one side and place them butter side down on top of the wheel.  Use the butter to adhere the edges to the sides of the previous sheets of phyllo dough.  Cover the entire exterior with melted butter.
• Bake at 375 degrees for 15-20 minutes or until the phyllo dough should be a dark golden brown.  Allow to cool for 10 minutes before serving.

 

 

Merry Graham's Smoky Caramelized Mushroom Pear Galette

1 frozen pastry sheet, about 9 ounces

2 tablespoons raw sugar

1 red onion, sliced thinly

8 ounces of your favorite mushrooms (we used freshly picked hedgehogs)

1 tablespoon olive oil

1/4 teaspoon smoked paprika

1/2 teaspoon lemon pepper

1/2 teaspoon salt

1 teaspoon balsamic vinegar

1 teaspoon lemon juice

1 teaspoon lemon zest

1 cup peeled Bartlett pear chunks, 1/4" deep x 1 inch long

4 slices crisp bacon, cut into 1 inch pieces

1/4 cup Quattro Formaggio Cheese (shredded Parmesan, Asiago, Fontina and Provolone

1/4 cup chopped fresh basil.

• Thaw pastry sheet at room temperature for 40 minutes or overnight in the refrigerator.  Preheat oven to 400 degrees.  Grease a large cookie sheet, set aside.
• In a frying pan, over medium-high heat begin to heat sugar 2 minutes.  Add onions.  Stir and cook for 2 more minutes.  Add mushrooms, oil, paprika, lemon pepper and salt.  Stir and cook for 2 more minutes.  Turn down heat to low, pour in vinegar and lemon juice.  Add zest.  Cook mushrooms until soft.
• Unfold pastry dough on the center of a cookie sheet in about a 9 inch x 10 inch rectangle. Distribute pears in a single layer over dough, leaving about 1.5 inch edge.  Top the pears with the mushroom mixture, bacon bits, and sprinkle with cheese.  Fold 1 inch pastry edges and corners over mushroom mixture, pinching corners and edges together to help hold.  Bake in oven for 30 minutes.  Turn off oven, leaving galette in oven for an 10 additional minutes. Remove from oven.  Cool 5 minutes, top with basil and serve.  Serves 4.  This is a lovely dish served at room temperature!

Bacon tip:  An easy way to cook the bacon is in the microwave.  Lay bacon on 4 stacked paper towels and cover with a paper towel.  On high heat, cook for 4 minutes, remove any crisp bacon and continue at 30 second intervals until all bacon is crisp.

Cheese tip:  If your store doesn't carry Quattro Formaggio Cheese (Trader Joe's), then grate some Provolone or Fontina and add a little Parmesan or Asiago.

 

 

Sunset Magazine's Mushroom Puffs

1/2 tablespoon butter

1/2 tablespoon olive oil

1 tablespoon minced shallot, about 1 small

1 teaspoon minced garlic, 1-2 cloves

1/2 pound button mushrooms, clean, trimmed, and finely chopped

2 teaspoons minced fresh thyme or 1 teaspoon dried thyme

1 tablespoon Madeira

1/2 tablespoon soy sauce

1/2 pound chilled puff pastry

1 egg

1/4 cup heavy cream

• Melt butter with olive oil in a medium frying pan over medium-high heat. Add shallot and garlic and cook 30 seconds, stirring. Add mushrooms and thyme and cook, stirring occasionally, until mushrooms stop giving off liquid and start to brown, about 5 minutes. Add Madeira and soy sauce and cook just until liquid has evaporated, about 2 minutes. Let cool to room temperature.
• Preheat oven to 400 degrees. On a floured work surface and with a floured rolling pin, roll out pastry sheet to a thickness of 1/8 inch. Cut pastry into rounds with a buttered and floured 2 inch biscuit or cookie cutter with fluted edges and arrange rounds 1/2 inches apart on 2 baking sheets.
• Press the middle of each round with your finger to make a depression, leaving a 1/4 inch wide rim. Poke each center once with a fork and top with a teaspoon of mushroom filling. Whisk egg and cream together and set aside.
• Bake pastries until gold brown and beginning to puff, 8-12 minutes. Remove from oven and lower heat to 350 degrees.
• With the end of a small funnel, carefully punch down center of pastries while spooning about 1/2 teaspoon egg-cream mixture through funnel (to guide the liquid) and into pastry (spoon in more if the pastry will accept it without overflowing). Bake pastries another 10-15 minutes, or until deep gold brown.

 

 

PSMS' Chanterelle Eclairs

Dough Ingredients

3/4 cup water

2 tablespoons butter

1/2 cup flour

1/3 cup cornstarch

3 eggs

1/2 teaspoon baking powder

Grated Parmesan cheese

Filling Ingredients

1/4 cup diced raw bacon

1 small onion, chopped

4 cups mushrooms, chopped

3/4 teaspoon salt

Paprika

1 cup chopped cooked ham

1/2 cup bread crumbs

Dough: 

• Bring water to a boil.  Add butter.  Remove from heat and add flour sifted with cornstarch all at once.  Stir vigorously until mixture forms a ball that doesn't separate.  Remove from heat.  Add eggs one at a time and beat after each addition.  After the dough has cooled, add the baking powder.  With a spoon or a pastry bag, drop the dough, walnut size, 2 inches apart on a great baking sheet.  Sprinkle with Parmesan cheese.  Bake at 400 degrees for 30 minutes.  Cool puffs on a rack.

Filling: 

• Heat skillet.  Add bacon and chopped onions.  Saute until onion becomes transparent.  Add the mushrooms, salt and paprika.  Cook 15 minutes or until liquid evaporates.  Add chopped ham and bread crumbs.  Cook another 5 minutes.  Reserve. 

Assembly: 

• Cut puffs in half and fill with mushroom-meat mix.  These make nice hors d'oeuvres.  They may be made larger and served with a sauce for a luncheon dish.

 

 

Lucy Gerspcher's Vegetable Strudel

2 tablespoons olive oil

1 pound mushrooms, cleaned and sliced

salt, to taste

freshly ground black pepper, to taste

1/2 cup chopped green onions

8 ounces chopped fresh spinach, medium chopped

2 carrots, peeled and coarsely grated

8 sheets Phyllo dough, thawed

1/2 cup (approximate) clarified, unsalted butter, melted

1/2 cup finely ground toasted hazelnuts

1/2 cup grated parmesan cheese

• Melt one tablespoon oil in a large skillet.  Over high heat, saute mushrooms until golden brown, about 5 minutes, stirring often.  Season with salt and pepper to taste.  Remove from skillet and drain on paper towels.  Cool.
• Heat remaining oil in the same skillet.  Over medium high heat, saute green onions and spinach for about 2 minutes.  Season with salt and pepper.  Drain on paper towels until cool.  Pat off excess moisture.
• In the same skillet toss grated carrots for about 1 minute, adding a little additional oil if needed.  Drain on paper towels until cool.  Heat oven to 375 degrees.
• Bush one sheet of Phyllo lightly with melted butter.  Sprinkle with about 1 tablespoon finely chopped hazelnuts and 1 tablespoon parmesan cheese.  Layer with three additional sheets, repeating with butter, hazelnuts and parmesan.
• On the short end of the dough, place half of the spinach mixture in a 2 inch wide strip, one inch from the bottom and the sides.  Top with half of the mushrooms and half of the carrots.  Fold the long, 1 inch edges over the filling and all the way up the sides of the dough.  Fold the bottom edge up over the filling.  Carefully roll the dough around the filling so that you end up with carrots on top and the seam on the bottom.  Don't roll it too tightly, or the filling will cook out when baked.
• Repeat with the remaining ingredients to make 2 rolls.
• Brush rolls with melted butter.  Sprinkle with parmesan and hazelnuts. With a sharp knife, score the top of the roll in serving size pieces, cutting almost all the way through the pastry.  Bake until golden, approximately 20 minutes.  Let stand several minutes before slicing.  Serve the Mustard/Lime Sauce.

Mustard/Lime Sauce

• Combine 1/2 cup mayonnaise, 2-3 tablespoons fresh lime juice, 2 teaspoons dijon mustard and 2 tablespoons cream.  Mix until smooth.

 

 

Albertina's Filo 'Sigara'

1 pound filo leaves

1 pound melted, drawn butter

• Unfold the filo leaves and, using a very sharp knife, cut the short side into thirds and the long side into fourths.  Remove 3 individual leaves.  Cover the remaining filo with a damp cloth to avoid drying.
• Brush each leaf with melted butter and stack one of top of each other.
• Place a scant teaspoon of the mushroom filling the long way of the 'sigara', leaving 1/2 inch around the edges.
• Fold the filo over the filling, also folding end edges in 1/2 inch.
• Butter the two long folds and continue rolling to a cigar or cigarette shape.
• Place rolls on baking sheets.  Bake at 375 degrees for 15 minutes or until golden.

NOTE:  Hors d'oeuvres can be frozen unbaked, then baked at 375 degrees for 17 minutes whenever the occasion arises.

 

Mushroom Filling

1 pound mushrooms, chopped (4 cups packed) - we often use a combination of wild mushrooms that includes rehydrated morels

1 teaspoon salt

Freshly ground pepper, to taste

1/2 teaspoon dill weed

8 ounces cream cheese

1/2 cup sour cream

1/2 cup plain yogurt

1 cup fine bread crumbs

1/4 cup finely chopped parsley

2 green onions, finely chopped, including some green tops

Juice from 1 lemon

• Steam mushrooms and drain.  Discard liquid.
• Cut cream cheese into hot mushrooms, tossing until cheese melts.
• Add remaining ingredients.  Mix well.

 

 

Donna Pochoday-Stelmach's Herbed Scallion-Shallot, Wild Mushroom Pinwheels

Ingredients for Wild Mushroom Filling

 1/2 ounce dried wild mushroom mix (e.g. porcini, shitake, chanterelle) (about 1/2 cup)

 enough very hot water to cover the mushrooms (about ½-3/4 cup)

 1/2 pound fresh white mushrooms, trimmed and halved

 1/4 cup finely chopped shallots

 1/4 cup finely chopped scallions

 3 tablespoons unsalted butter

 1/4 cup dry white wine

 1 teaspoon sea salt

 ½ teaspoon fresh ground black pepper

 2 garlic cloves, minced

 2 tablespoons finely chopped flat-leaf parsley or dill weed

Ingredients for Dough

  1 package refrigerated crescent dough sheets (with 2 sheets), thawed if frozen

  2 tablespoons unsalted butter, melted,

  1 egg, beaten with 1 tablespoon water or milk

Prepare the Filling

• Place the dried mushrooms in a bowl and cover with boiling-hot water. Soak for ½ hour.
• Remove the mushrooms; squeeze the excess liquid into the bowl. Rinse the dried mushrooms removing any grit.
• Strain liquid through a sieve, lined with cheesecloth, into another bowl. Set aside.
• In a food processor, pulse the dried and white mushrooms, until finely chopped.
• In a heavy, large skillet set over medium heat, sauté the shallots and the scallions in 3 tablespoons butter, until just softening, about 1 minute.
• Stir in the mushrooms, reserved liquid, wine, salt, and pepper, and cook until liquid has evaporated, about 10 minutes, stirring frequently.
• Add in the garlic and parsley, stir 1 minute and remove from heat.
• Transfer filling to a plate, chill, uncovered, about 10-15 minutes.

Prepare the Rolls

• Preheat oven to 400°F. Grease a large baking sheet.
• On a floured working sheet, roll out each of the prepackaged dough sheets to a 10 by 12 inch size.Brush top of the dough sheets evenly with melted butter.
• Spread 1/2 of mushroom filling length-wise, within ½ inch of the edge of the dough sheet, along the long side closest to you.
• Roll up dough tightly away from you towards the other end, jelly-roll style. Pinch and seal the ends.
• Place roll, seam-side down, onto a prepared greased baking sheet.
• Brush roll with egg wash. Prick the dough in several places to allow steam to escape.
• Repeat the process with the second dough sheet and remainder of the filing. 
• Bake in preheated oven, until golden brown, 14-17 minutes. Remove and cool slightly on a rack.
• Gently cut each roll crosswise into 1-inch thick pieces with a serrated knife. Serve warm or at room temperature with some parsley for garnish.
• Makes about 16 pieces.

 

 

Brenda Jackson's Mushroom Wraps

1 pound variety mushrooms (Crimini, Shiitake, Portabella and Oyster) or your favorites

¼ cup chopped onions

2 cloves garlic. minced

2 tablespoons chopped cilantro

1 tablespoon fresh chopped mint

¼ cup grated Parmesan cheese

2 tablespoons butter

¼ cup fresh breadcrumbs

1 package won ton wraps

1 egg beaten frothy to seal wraps

Peanut oil for frying

• Place mushrooms, onion, garlic, cilantro, mint and Parmesan cheese in a food processor.  Pulse a few times to chop everything fine.
• In 10-inch skillet melt butter.  Add mushroom mixture and cook just until mushrooms release liquid, about 3-5 minutes.
• Add breadcrumbs, toss gently (may need more crumbs if too loose; should be like stuffing).
• On a large paper plate, begin filling wraps.   Brush wrap with egg wash, place 1/2 teaspoon filling in center, fold in half corner to corner, fold corners to middle then roll and brush with egg wash to seal.  They will look like little egg rolls.
• Heat oil in skillet or fryer and fry in small batches (only takes a few minutes).  Drain on paper towels.  Makes about 30 wraps.

Brenda's Homemade Hoisin Sauce

4 tablespoons soy sauce or teriyaki sauce
3 tablespoons creamy peanut butter
2 tablespoons molasses
1 large garlic clove (minced fine)
Splash sesame seed oil

• Whisk all together and chill until serving

 

 

The Oregonian Cookbook's Savory Mushroom Strudel

From Ivy Manning

1 pound mixed fresh mushrooms, such as shiitake, portobello, oyster, and/or morel

2 tablespoons olive oil (divided)

3/4 cup thinly sliced yellow onion

1 tablespoon minced garlic

1 teaspoon chopped fresh thyme

4 teaspoons soy sauce

3 tablespoons water

1 cup shredded Jarlsberg or Gruyere cheese (4 ounces)

Salt and freshly ground black pepper

10 sheets phyllo dough, thawed

1/3 cup butter, melted

1/2 cup rye breadcrumbs (from about 1 slice of bread)

• Preheat oven to 375 degrees.
• Line a baking sheet with parchment paper. 
• Brush the mushrooms clean with a soft-bristled mushroom brush and rinse briefly under cold running water.  Remove the tough stems from shiitake and portobello mushrooms; discard.  Thinly slice mushrooms.
• In a large skillet, heat 1 tablespoon of the oil over medium-high heat.  When it is hot, add the onion and saute, stirring frequently, until golden brown, 4 minutes.  Add the garlic, thyme, and half of the mushrooms.  Cook until the mushrooms have released their liquid, about 4 minutes.  Continue to cook until all of the liquid has cooked off, 1 minute.  Transfer mixture to a large bowl.
• Return the skillet to medium-high heat and add remaining tablespoon of oil.  Saute the remaining mushrooms until tender.  Add the soy sauce and simmer, stirring constantly, until all the liquid has cooked off, 1 minute.  Add to the mushrooms in the bowl.
• Add the 3 tablespoons of water to the pan and cook, stirring up any bits from the bottom of the pan, until the water has reduced to about 1 tablespoon.  Scrape into the bowl with the mushrooms and chill for 10 minutes. 
• Combine mushrooms with cheese, and season with salt and pepper.
• Place 1 piece of phyllo dough with the long side toward you on a large cutting board.  Brush with some melted butter, and sprinkle with some breadcrumbs.  Top with another sheet of phyllo dough, brush with butter, and sprinkle with crumbs.  Repeat, buttering and sprinkling the remaining phyllo sheets, but do not add crumbs to the final sheet.
• Spread the mushroom mixture over the phyllo, leaving a 1/2" border on all sides.  Starting from a long side, roll phyllo up tightly around filling and place seam side down on the prepared baking sheet.  Brush with butter and bake until golden brown, 35 minutes.  Let cool for 5 minutes.  With a sharp serrated knife, slice the strudel into 8 slices.

 

 

OMS's Pickled Mushrooms and Artichoke Hearts

10 ounce package frozen artichoke hearts

3/4 cup olive oil

1/2 cup lemon juice

3 tablespoons parsley, minced

1 clove garlic, crushed

1 tablespoons sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon Accent

2 cups chanterelles sauteed in olive oil (small whole buttons)

• Cook artichoke hearts according to package directions.  Drain and cool
• Beat olive oil and lemon juice together thoroughly.  Add parsley, garlic and seasonings.  Beat again.
• Stir in cooked chanterelles and artichoke hearts.
• Put into a quart container and store in the refrigerator for 2 days before serving.

 

 

Simply Ming's Pesto Chicken and Spinach Spring rolls

1 pound ground chicken breast

½ pound baby spinach, washed and spun dried, chopped small

 

1 cup of whole spinach leaves reserved for plating

 

1 cup shredded carrots

 

1 pint pesto

 

About 8 ounces fresh Golden Chanterelles, chopped and sauteed to release moisture

 

1 pint pesto

 

1 package lumpia wrappers

 

1 egg and 1 tablespoons water for egg wash

 

Juice and zest of 1 lemon

• Preheat a fryer or a stock pot with 3 inches of oil to 350. 
• Fill a bowl with ice and place another bowl with the chicken on top of the ice.   Add chopped spinach, carrots, chanterelles and ¾ of the  pesto.   Mix together.  Season and cook a little spoonful to check for seasoning. 
• Layout lumpia wrapper, top with chicken mixture, roll tightly and let rest seam side down. 
• Fry  spring rolls until golden brown and delicious, about 6-8 minutes and remove to a paper towel-lined plate. 
• Meanwhile, take 2 tablespoons pesto and mix with juice and zest of lemon and toss with 1 cup of spinach, season. 
• To serve, plate a small mound of spinach salad and surround with spring roll halves.

 

 

Shauna Havey's Marsala Mushroom Phyllo Squares

1/2 package or (about 20 sheets) phyllo dough

8 ounces fresh Shiitake mushrooms, diced

8 ounces fresh Cremini mushrooms, diced

1 stick salted butter, divided

1/2 sweet yellow onion, diced fine

1 teaspoon sea salt, divided

1 teaspoon white pepper, divided

4 cloves garlic, minced

1/4 cup dry Marsala Wine

1 tablespoon chopped fresh oregano, plus more for garnish

1 extra large egg

1/2 cup half and half

• Preheat oven to 350 degrees.
• Place 3 Tablespoons of the butter into a wide skillet and melt over medium heat. Add the onions and sauté until golden. Add the mushrooms, garlic, and half of the salt and pepper. Sauté until the mushrooms are almost cooked through.
• Deglaze the pan with the Marsala wine. Continue to cook until most of the liquid is absorbed. Remove from heat and stir in the fresh oregano. Set mushrooms aside to cool.
• Place the remaining butter in a small bowl and melt in the microwave. Grease a jelly roll pan with some of the melted butter.
• Unwrap the phyllo dough. Place 3-4 sheets down into the greased jelly roll pan. The sheets will fit pretty well, but tuck in the ends if needed. Brush melted butter over the entire surface of the dough.
• Add 3-4 more sheets of dough, brush with butter. Repeat this one more time to create the bottom crust.
• Spread the cooled mushroom mixture all over the surface of the dough. Make sure it goes all the way to the edges.
• Place 3-4 sheets of dough over the filling and brush with butter. Repeat this process until all of the dough is used.
• Now, using a sharp knife, cut the dough into 12 squares. This is done while the dish is raw because if not, it will crumble apart when you try to cut it.
• Place the egg in a small bowl and beat it together with the half and half, and the remaining salt and white pepper. Pour this mixture over the entire surface, letting it sink into the crevices.
• Bake the squares for 40 minutes, until the phyllo dough is golden and crispy. Remove and allow to cool for 5 minutes before serving. Garnish with fresh oregano sprigs if desired.

 

 

Meera Sodha's Crimini Mushroom and Walnut Samosas

1 1/4 cups walnuts (5 ounces)

3 cups crimini mushrooms, roughly chopped

3 tablespoons canola or vegetable oil

1 teaspoon cumin seeds

1/2 teaspoon nigella seeds (plus extra, to garnish)

1 large yellow onion, diced

1-inch chunk fresh ginger, grated

6 large cloves garlic, mined

2 Serrano or jalapeno chilies, finely chopped

1 1/4 teaspoons kosher salt

1 teaspoon ground black pepper

8 ounces phyllo dough (1/2 of a 16 ounce package)

1/2 cup (1 stick) unsalted butter, melted

• Heat oven to 400 degrees.
• In a food processor, pulse the walnuts until finely ground.  Transfer to a bowl, then add the mushrooms to the processor and pulse until reduced to pea-sized chunks.  Set aside.
• In a large skillet over medium, heat the oil.  Add the cumin and nigella seeds.  When the seeds start to sizzle in the hot oil, add the onion and cook for 8 minutes, or until starting to soften and brown.  Add the ginger, garlic and chilies, then cook for another 5 minutes, or until the onions are darkened.
• Add the mushrooms and gently fold into the onion mixture.  Season with salt and pepper, then cook for 15 minutes, or until all the liquid evaporates.  There should only be the tiniest trace of liquid in the bottom of the pan.  Once the onions and mushrooms are ready, add the walnuts.  Cook for another 3 minutes, then remove from the heat and leave to cool while you get your samosa station ready.
• Line 2 baking sheets with kitchen parchment.
• On a large chopping board, unroll one sheet of phyllo pastry.  With a pastry brush, lightly cover the sheet with melted butter, then layer over it a second sheet of pastry.  Brush the second sheet with additional butter.  Using a sharp knife, cut the sheets into 3 horizontal strips measuring 4 by 10 inches.
• Place 1 heaping tablespoon of the mixture on one end of each strip.  Fold the filling over on itself at an angle to form a triangle.  Continue folding the filling and pastry over on itself in this way, similar to folding a flag, to form a triangular packet.  When you get near the end, stick the final bit of pastry down with a bit of melted butter.  Cut off any bits that don't fall into shape.  Pop the samosa on a tray and repeat with remaining ingredients.
• To bake the samosas, brush them on both sides with butter, sprinkle with nigella seeds and place them in a single layer.  Bake for 15 minutes.  Serve hot.
• If frozen, bake the samosas without thawing for 20-25 minutes.

 

 

Cooking Light's Forest-Mushroom Dip

12 ounces portobello mushroom caps, quartered

8 ounces button mushrooms

1 garlic clove, halved

1/2 cup dry white wine

1 teaspoon dried thyme

1 tablespoons all-purpose flour

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

1 tablespoon lemon juice

3/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup (2 ounces) finely shredded smoked gouda cheese

1/2 cup low-fat sour cream

3 tablespoons chopped fresh parsley

1 tablespoon green onion tops (optional)

• Place half of the mushrooms in a food processor, and process until finely chopped.  Spoon chopped mushrooms into a large skillet. 
• Place the remaining mushrooms and garlic in processor, and process until finely chopped. 
• Spoon mushroom mixture into pan; add wine and thyme.  Cook over medium-high heat for 10 minutes or until liquid almost evaporates. 
• Sprinkle the mixture with flour, and stir well. 
• Stir in cream cheese, lemon juice, salt and pepper; cook 1 minute. 
• Spoon into a serving bowl; cover and cool. 
• Stir in gouda, sour cream, and parsley.  Sprinkle with green-onion tops, if desired.  Cover and chill. 

Yield:  3 cups.

 

 

Clodagh McKenna's Wild Mushroom and Chicken Liver Pate

3 sticks butter

1 pound organic chicken livers, cleaned

Sea salt and freshly ground black pepper

2 tablespoons brandy

2 garlic cloves, peeled and crushed

2 1/2 teaspoons finely chopped thyme

2 tablespoons olive oil

7 ounces wild mushrooms (such as chanterelles, morels or black trumpets)

• In a skillet, melt 3 tablespoons of the butter and add the chicken livers.  Cook on medium heat, stirring occasionally, until the livers are cooked and there is no trace of pinkness, about 15 minutes.  Season with salt and black pepper.
• Transfer the cooked livers to a food processor.  Add the brandy, garlic and thyme to the skillet and deglaze all of the juices from the livers (this is where the real flavor is).  Add the brandy mixture to the food processor and blend with the livers.  Let cool.
• While the livers are cooling, cook the wild mushrooms:  Place a skillet over medium heat and add the olive oil.  After 1 minute, stir in the mushrooms and season with salt and black pepper.  Cook the mushrooms for about 5 minutes, stirring to ensure that they cook evenly.  Remove from the pan and finely chop, then let cool.
• When everything has cooled, slowly add the remaining butter to the food processor and process until it has been incorporated, then fold in the chopped mushrooms.  Transfer to a large dish or eight individual ramekins and refrigerate until set, about 3 hours.

 

 

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.

 

 

Anindita Shabnam's Crab Stuffed Mushroom Caps 

24 mushrooms

8 ounce package cream cheese

1 cup cooked and flaked crab meat

1/4 teaspoon garlic powder

2 green onions, chopped

1/8 teaspoon lemon juice

1/4 teaspoon basil

1/8 teaspoon lemon pepper

2 dashes Worcestershire sauce

1/2 cup grated cheddar cheese

2 tablespoons grated Parmesan cheese

• Wash mushrooms and remove stems.  Set caps aside.  Finely chop about one-half of the mushroom stems.
• Mix chopped mushroom stems, cream cheese, crab, garlic powder, green onions, lemon juice, basil, lemon pepper, and Worcestershire sauce.
• Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish.  Top mushrooms with cheddar cheese and Parmesan cheese.  Refrigerate overnight.
• Bake at 450 degrees for 15-20 minutes and serve hot.
• Add sour cream to any leftover crab mixture  and serve as a dip for crackers, chips or vegetables.

 

 

Lindsay McCoy's Easy Entertaining Mushrooms

8 ounce package cream cheese, softened

4 green onions, chopped

8 ounces finely shredded sharp Cheddar cheese

3 strips crisp bacon

16 ounces mushrooms

• Heat oven to 350 degrees.
• Place softened cream cheese in a bowl.   Add remaining ingredients and mix thoroughly.
• Wipe mushrooms with damp cloth and pull the stem away.  Fill each mushroom cap with mixture and place on a baking sheet.  Bake for 20 minutes. 
• The mushrooms can be eaten hot or at room temperature.
• This should make about 18 mushrooms, depending on the size chosen.  Allow approximately 3 mushrooms per person.  This recipe can be adjusted for a large party or for a romantic appetizer for two.  You just have to add more or less ingredients.

 

 

Pickled Hedgehogs 

3 pounds fresh hedgehogs, blanched

2/3 cup chopped onions

1 clove garlic

1 tablespoon chopped parsley

5 twists of a pepper mill

1/2 tablespoon salt

1-1/2 tablespoon sugar

1/3 tablespoon dried tarragon

1-1/3 cups white wine

1/3 cup oil

1/3 cup lemon juice

1 cup vinegar

• Combine hedgehogs all ingredients and simmer 20 minutes. 
• Scoop into 5 1/2 point containers and process in hot water bath for 15 minutes.
• Wait 2 months before using.

 

 

Mushroom Hazelnut Pate

1/4 cup butter

1 small onion, chopped

1 clove garlic, minced

3/4 pound mushrooms, sliced

3/4 teaspoon salt

1/2 teaspoon thyme

1/8 teaspoon pepper

1 cup hazelnuts, toasted and skinned

2 tablespoons vegetable oil

• Melt butter in pan over medium high heat.  Add onion, garlic, mushrooms, salt, thyme and pepper.  Cook, stirring occasionally, until onion is soft and most the pan juices created from the mushrooms have evaporated.
• In a food processor puree nuts to approximately a paste.  With motor running, add oil and whirl until creamy.  Add mushroom mixture and continue blending until smooth.
• Serve with crackers, French bread or sourdough bread.  Pate will keep in refrigerator for two weeks or longer.

 

 

Mary’s Favorite Roasted Chanterelles

This lovely preparation has a multitude of uses: serve on toast points or bagel crisps, serve over rice or fold into pasta, add to soups.

8 ounces chanterelles, cut into 1-inch pieces

2 ounces of shallot, sliced

2 tablespoons olive oil

1 tablespoon butter, melted

1 teaspoon fresh thyme leaves

¼ teaspoon each salt and pepper

• Combine all ingredients in a baking dish. Bake in a 400 degree oven, stirring occasionally, until mushrooms are tender and beginning to brown on the edges, about 12-15 minutes.

 

 

Jack Czarnecki's Three-Mushroom Tart

Crust

2 cups all purpose flour

1 teaspoon salt

1/2 cup plus 2 tablespoons lard, margarine or butter

1/3 to 1/2 cup ice water

Filling

3 tablespoons unsalted butter

1 medium onion, finely chopped

2 cups chopped portobello, cremini or button-type mushrooms

1 cup chopped shiitake mushrooms

1/2 cup dried cepe or porcini mushrooms, reconstituted

1/4 cup chopped red bell pepper

1 teaspoon minced garlic

1/2 teaspoon curry powder

1/2 teaspoon dried savory

pinch of cayenne pepper

4 large eggs

2 cups whipping cream

To make the crust: 

• In a large bowl, mix the flour and salt.  Cut the lard into the flour until the mixture is like coarse meal.  Sprinkle on and blend in enough of the ice water to make a workable dough.  Gather the dough into a ball, wrap and refrigerate for at least 30 minutes.
• Unwrap the dough.  Place on a floured work surface and roll it out to fit a 10 inch spring form pan, including up the sides  Drape the dough over the pan, crimp an edge and ease it into the pan.  Pat into place, trim off the excess and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees.  Remove the dough from the refrigerator and prick the dough with a fork.  Line the pan with foil and fill with beans to weight the crust.  Bake for 10-12 minutes or until the dough is just beginning to color.  Remove from the oven, remove the foil and beans and let the crust cool.

To make the filling:

• In a large skillet, melt the butter over medium heat and saute the onion until translucent.  Add the chopped portobello, shiitake and cepe mushrooms and red pepper, and continue to saute for 2 minutes.  Add the garlic, curry powder, savory and cayenne.  Stir well, and remove from the heat.  Let the filling cool.
• In a mixing bowl, whisk the eggs and add the cream, whisking well.  Add the mushroom mixture to the custard and blend thoroughly.

To assemble the quiche:

• Place the spring form pan and partially cooked shell on a baking sheet with sides.  Pour the custard filling into the crust and bake in the center of the 400 degree oven for 15 minutes.  Turn down the oven to 350 degrees and bake until the custard sets or until a fork inserted in the center comes out clean, about 20-25 minutes.  Let the tart stand for 15 minutes before serving. 
• Makes 8-10 servings.

 

 

Wild Mushroom and Walnut Tarte Tatin

Tarte

2 teaspoons olive oil

2 pounds chanterelles or portobello, cut into thick slices

sea salt, to taste

1 teaspoon thyme leaves

3 plump cloves garlic, minced

3 tablespoons minced fresh parsley, divided

1/2 cup freshly cracked walnut pieces, divided

freshly ground black pepper, to taste

9 inch chilled unbaked pie crust

Walnut Oil Vinaigrette

1 tablespoon freshly squeezed lemon juice

sea salt, to taste

1/4 cup walnut oil

fleur de sel, or other coarse salt for garnish

• Preheat over to 425 degrees.  Place a rack in the center of the oven.
• Heat oil in a large nonstick frying pan over moderate heat until hot but not smoking.  Add mushrooms, season lightly with salt, and saute just until the mushrooms begin to give up their juices, about 5 minutes.  Reduce the heat and add the thyme, garlic, half the parsley and half the walnuts.  Cook, stirring regularly, about 1 minute more.  Season generously with salt and pepper.
• Transfer the mixture to a tarte Tatin pan or a nonstick skillet with an oven proof pan handle.  Place the pan on a baking sheet.  Remove the pastry from the refrigerator and place it on top of the mushroom mixture, gently pushing the edges of the pastry down around the edge of the pan.  Bake until the pastry is golden, 20-25 minutes.
• To make the vinaigrette:  In a small jar, combine the lemon juice and sea salt.  Cover and shake to dissolve the salt.  Add the walnut oil, cover and shake again.  Taste for seasoning.
• Remove the baking sheet form the oven.  Immediately invert a serving platter with a lip over the tart pan or skillet.  Quickly but carefully unmold the tart onto the serving platter so the mushrooms are on top and the pastry is on the bottom.  Remove any mushrooms sticking to the bottom of the pan, and place them back onto the tart.
• Sprinkle the mushrooms with the remaining parsley and walnuts.  Season with freshly ground black pepper.  Drizzle with the vinaigrette, sprinkle with fleur de sel and serve warm, cut into wedges.