Incredible Edibles-Main Dishes

 

We're quite fond of incorporating
Coral Hydnum into our recipes.

Timberline Lodge's Fall Mushroom Pasta

1 cup fresh pappardelle

1/4 cup olive pomace oil or other high quality olive oil

1/4 cup minced shallot

1/2 cup chanterelle mushrooms

1/2 cup maitake mushrooms

1/2 cup white wine

1 cup heavy cream

1/4 cup grated Pecorino Romano cheese

1 cup fresh arugula

1 tablespoon pine nuts

Fine sea salt and fresh ground black pepper to taste

• In a large pot over high heat, bring 2 quarts of heavily salted water to a boil.
• Preheat a pan over medium-high heat.  Once the pan is hot, add oil.  Saute shallots, garlic, and mushrooms.  Mushrooms will release their liquid; continuing cooking until all moisture has evaporated.
• Deglaze pan with wine, then add cream, salt and pepper.  Reduce heat to a simmer.
• Add fresh pappardelle to boiling water and cook until al dente, about 2-3 minutes.  Using a strainer, remove pasta and transfer to mushroom cream sauce.  Stir together.
• In a small mixing bowl, combine arugula, salt and pepper, and fresh lemon juice.  For plating, swirl pasta with tongs in a circular motion until a "nest like" form comes together.
• Top with arugula mixture and pine nuts.  Garnish with finely grated Pecorino.

 

Mushroom and Gruyère Crostata

1 (9-inch) store-bought pie dough round

2 tablespoons unsalted butter

6 portobello mushroom caps, gills removed, halved and sliced crosswise 1/4 inch thick

1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly

Salt and pepper

2 garlic cloves, minced

1 teaspoon minced fresh rosemary

2 ounces Gruyère cheese, shredded (1/2 cup)

1 large egg, lightly beaten

1 tablespoon minced fresh chives

• Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Roll dough into 14-inch circle on lightly floured counter; transfer to prepared sheet.
• Melt butter in 12-inch nonstick skillet over medium-high heat. Add mushrooms, leeks, and 1/2 teaspoon salt and cook until beginning to brown, about 10 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds.
• Transfer vegetables to prepared dough, leaving 2-inch border around edge. Sprinkle with Gruyère and fold border over filling, pinching pleated dough to secure. Brush dough with egg. Bake until crust is deep golden brown, 15 to 18 minutes, rotating halfway through baking. Sprinkle with chives. Cut into wedges and serve.

 

Cooking Light's Farfalle with Creamy Wild Mushroom Sauce

1 pound uncooked farfalle (bow tie pasta)

1 tablespoon butter

12 ounces presliced exotic mushroom blend

1/2 cup chopped onion

1/3 cup finely chopped shallots

1 tablespoon minced garlic

1 1/2 teaspoons salt, divided

1/4 teaspoon freshly ground black pepper

1/4 cup dry white wine or dry vermouth

2/3 cup whipping cream

1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

2 tablespoons chopped fresh parsley

Minced fresh parsley (optional)

• Cook pasta according to package directions, omitting salt and fat; drain.
• Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
• Add pasta, cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

 

Cheese Ravioli in a Creamy Mushroom and Parmesan Sauce

RAVIOLI

9 ounce package fresh cheese ravioli

2 tablespoons butter

1 tablespoon chopped garlic

1/2 teaspoon dried basil leaves

1/2 teaspoon dried oregano

1/2 cup chopped fresh mushrooms

2 tablespoons all-purpose flour

1 cup whole milk

1 cup grated Parmesan cheese

1/4 ground black pepper

TOPPING

2 tablespoons panko

1 tablespoon grated Parmesan cheese

1 tablespoon butter, cut into small cubes

• Boil the ravioli according to package directions.  Drain and set aside while preparing the sauce.
• In a large saucepan, melt butter over medium heat.  Add the garlic, basil and oregano and cook together for a minute or two.  Add fresh mushrooms and cook thoroughly.  Add flour, cook and stir until a paste forms.  Cook paste for a minute or two, stirring continuously.
• Slowly whisk milk into paste to create a smooth sauce.  Continue cooking until the sauce is thick enough to coat the back of a spoon, about 10 minutes.  Add the cheese and stir until it is melted into the sauce.  Add pepper and stir again.
• Add the cooked ravioli to the saucepan with the sauce and toss gently to coat with sauce.  Divide pasta and sauce between two oven-safe bowls.
• Turn on broiler.  In a small bowl, combine panko and cheese.  Sprinkle the mixture over the pasta in the bowls.  Dot with the cubed butter.  Place bowls on a baking sheet, place the sheet in the oven, and broil until the panko mixture is toasted, about 5 minutes. 

 

Roasted Chicken and Mushroom Autumn Crepes

For filling:

1/4 cup butter

8 ounces mushrooms, sliced

1/3 cup finely chopped onion

1/4 cup all purpose flour

2 cups whole milk

2 teaspoons chicken bouillon

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 teaspoons dried thyme

1/2 cup sour cream

3 tablespoons white wine

1/8 finely chopped green onions

1 roasted chicken, meat removed and cut into chunks

1 tablespoon fresh, finely chopped parsley, divided

For the crepes:

1 cup whole milk

1/4 cup all purpose flour

1 egg

1 tablespoon butter, melted

1 1/2 teaspoons white sugar

1/4 teaspoon vanilla extract

1/4 teaspoon baking powder

For the filling:

• Melt butter in a large skillet over medium heat.  Add mushrooms and onion, cook and stir until softened, about 5 minutes.  Stir in flour and cook 2 minutes.  Add milk, bouillon, salt, pepper and thyme.  Cook and stir until thickened into a sauce, about 5 minutes.  Blend in sour cream, white wine and green onions. 
• Remove and set aside 1 cup of the sauce to use as a topping for the crepes.
• Stir chicken and 1/2 tablespoon parsley into the remaining sauce.  Simmer until chicken is heated, about 5 minutes.

For the crepes:

• Beat the milk, flour, egg, butter, sugar, vanilla extract and baking power together in a bowl to make a smooth batter.
• Heat a 7 inch, lightly greased skillet over medium heat.  Pour 2 tablespoons batter into the skillet, swirling and tipping skillet to spread evenly.  Cook crepe until golden brown, about 30 seconds per side.  Transfer to a plate.  Repeat with remaining batter, separating cooked crepes with waxed paper.

To Assemble:

• Place 2-3 tablespoons of the hot chicken and mushroom mixture on a crepe and roll up.  Top with 1 tablespoon or so the reserved sauce, garnish with remaining parsley.

 

Bon Appetit's Coconut, Ginger and Mushroom Noodles

2 tablespoons granulated sugar

1/2 cup plus 2 tablespoons black (Chinkiang) vinegar or unseasoned rice vinegar

6 tablespoons light soy sauce, divided

12 ounces shiitake mushrooms, stems removed, thinly sliced, divided

5” piece ginger, peeled, cut into matchsticks, divided

½ cup raw cashews

½ cup unsweetened shredded coconut

8 ounces dried soba noodles

2 tablespoons kecap manis (sweet soy sauce)

6 tablespoons vegetable oil, divided

12 canned baby corn, halved crosswise

8 ounces green beans, trimmed, cut into thirds

6 small shallots, thinly sliced

• Preheat oven to 350°. Heat sugar, ½ cup vinegar, 2 tablespoons soy sauce, and ⅓ cup water in a small saucepan over low, stirring to dissolve sugar. Add a quarter of mushrooms and half of ginger. Return to a simmer and cook 4 minutes. Let pickled mushrooms cool.

• Spread out cashews on one side of a baking sheet and coconut on the other. Toast, undisturbed, until most of coconut is golden brown, 5–7 minutes. Remove from oven; transfer coconut to a plate. Toss nuts; continue to toast until golden brown, about 5 minutes longer. Transfer to plate; let cool.

• Meanwhile, cook noodles according to package directions. Drain and rinse under cold running water. Set aside.

• Whisk kecap manis, 2 tablespoons oil, remaining 2 tablespoons vinegar, and remaining 4 tablespoons soy sauce in a small bowl; set sauce aside.

• Heat 2 tablespoons oil in a large pot. Cook remaining mushrooms, stirring occasionally, until browned, about 5 minutes. Transfer to a plate; wipe out pot. Heat 1 tablespoon oil in pot; cook corn and beans, stirring occasionally, until tender, about 5 minutes. Transfer to plate. Reduce heat to medium; heat remaining 1 tablespoon oil in pot. Cook shallots and remaining ginger, stirring, until softened, about 2 minutes. Return mushrooms, corn, and beans to pot and toss to combine, then toss in noodles. Add cashews, coconut, and reserved sauce and cook, tossing, until noodles are coated in sauce and warmed through, about 1 minute.

• Divide noodles among bowls and top with drained pickled mushrooms.

 

Susan Mason's Secret Garden Breakfast

3/4 cup raw organic cashews, covered with water and soaked for 4 to 6 hours or overnight

1 tablespoon butter substitute

1 tablespoon olive oil

10 ounces crimini mushrooms, sliced

1/2 teaspoon sea salt

1 1/2 cups water

1 tablespoon roasted garlic

1/4 teaspoon ground pepper

1/8 teaspoon cayenne pepper

2 tablespoons olive oil

1 tablespoon lemon juice

1 1/2 tablespoons white miso paste

1 tablespoon chopped parsley

1 green onion, chopped

• Sauté mushrooms in butter substitute and oil in a large skillet for about 10 minutes, stirring often and adding salt. When beginning to brown remove from heat, they will shrink down as they cook. Set aside.
• Add the drained cashews to a blender along with 1 1/2 cups water, roasted garlic, 1/4 teaspoon ground pepper, 1/8 teaspoon cayenne pepper, 2 tablespoons olive oil and 1 tablespoon lemon juice. Blend on high until smooth. When you think it is smooth enough, blend for another minute or so until it is creamy, soft and smooth. Blend in the miso paste until well blended; add this mixture to the mushroom in the skillet along with the parsley and green onion. Heat thoroughly, stir and serve over, toasted English muffins, biscuits, potatoes or toast.

 

Hank Shaw's Seared Hen of the Woods Steak

 

The method for searing the hen of the woods is the most important thing here.  You will need a weight; Shaw suggests using a bacon press, brick wrapped in foil, or heavy cast iron pan.  He has written that this recipe works with larger porcini, lobster mushrooms or big hedgehog mushrooms, too. 

SQUASH

• 1 small butternut squash, halved lengthwise and seeded
• 2 tablespoons butter
• Salt to taste

MUSHROOMS

• 1 large hen of the woods mushroom, sliced into steaks
• 2 tablespoons canola oil
• Salt to taste

SAUCE

• 1/2 ounce dried mushrooms
• 2 cups beef or vegetable stock
• 1 tablespoon canola oil
• 1/2 cup fresh mushrooms, chopped (any kind)
• 1/4 cup minced shallot or onion
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 cup red vermouth or dry red wine
• 3 tablespoons butter
• Salt and black pepper to taste

Instructions

SQUASH PUREE

• Preheat the oven to 375°F. Slick the cut sides of the squash with a little oil, then set them cut side down on a baking sheet and roast them until they are soft, about 45 minutes to 1 hour.
• Scoop out the flesh of the squash and run it though a food mill or mash it with a potato masher. Add butter and salt to taste. put this in an oven-proof bowl, cover and set in the no turned-off oven to keep warm.

SAUCE

• While the squash is roasting, bring the stock to a boil and add the dried mushrooms. Cover and turn off the heat. Let this steep for about 20 minutes. When the mushrooms are soft, remove, squeeze out excess moisture back into the bowl, and chop the mushrooms finely. Set the mushrooms aside. Strain out any debris from the stock and reserve the stock.
• After the mushroom steaks are seared, you'll finish the sauce. Add a little more oil to the pan you cooked the mushroom steaks in and sauté the fresh mushrooms and shallots. As they are cooking, add the chopped rehydrated mushrooms, thyme, and garlic. Let this cook until nicely browned, about 5 minutes.
• Pour in the reserved stock and the vermouth or wine and boil furiously over high heat. You want this to cook down by 2/3 or so. Strain off the debris, reserving the sauce. Pour the sauce back in the pan, set over very low heat. Add the butter one tablespoon at a time, swirling it in to melt before adding the next tablespoon. Taste for salt and serve over the mushroom steak and puree.

MUSHROOM STEAK

• Once you have the squash in the oven, lube up the mushroom steaks and salt them lightly. Let them sit on the cutting board while the squash cooks.
• You'll want to sear the mushroom steaks after you've finished the squash puree. Get a large sauté pan very hot. Add the canola oil and swirl it around. Pat the mushroom steaks dry and set them down in the pan. Put a heavy weight over them to sear. Let them sear like this for a solid 4 to 6 minutes without disturbing them. You want a heavy sear. Turn them over and sear under the weight again for another 3 to 5 minutes. Remove the mushroom steaks and set them on a baking sheet in the oven while you finish the sauce.
• Once everything is ready, set the squash on people's plates, then top with a mushroom steak and then pour some sauce over everything. A little black pepper is nice here, too.

 

Lucas Sin's Golden Fried Rice with Salmon and Furikake

4 large eggs

4 cups chilled cooked short-grain white rice

5 tablespoons vegetable oil, divided, plus more for drizzling

Kosher salt

12-oz. skinless, boneless salmon fillet, cut into 1" pieces

1" piece ginger, peeled, finely chopped

½ small onion, finely chopped

1 teaspoon sugar

4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced, separated

3 garlic cloves, finely chopped

Furikake (for serving) 

• Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 tablespoons oil into egg whites and season lightly with salt.
• Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
• Heat 1 tablespoon oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet.
• Heat 2 tablespoon oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
• Divide among plates and top with furikake and scallion greens.

NOTE:  Furikake is a Japanese seasoning that is typically composed of toasted sesame seeds, nori, salt, sugar.   However, variations occur, and the seasoning can embrace bonito and/or chili flakes, miso and/or shiitake powder as well as poppy seeds.

NOTE:  We enjoyed adding slices of fresh wild mushrooms along with the onions.

 

China Beach Retreat's Wild Mushroom Frittata

1 cup peeled, cooked red potato, chopped in small bite-sized pieces

2 tablespoons olive oil

1 tablespoon garlic, minced

Pinch red chili flakes (to taste)

1/2 small onion, chopped

1/2 red and yellow sweet pepper, chopped

1/4 cup zucchini, chopped

1/2 pound Boletus Edulis (also known as King Boletus or Porcini) or assorted wild mushrooms, chopped

12 eggs mixed with 1/2 cup cream

Salt and pepper (to taste)

Garden herbs:  thyme, Italian parsley, and tarragon, finely minced

1/2 cup cheddar and Gruyere Cheese, grated

• Parboil 2-3 small small red potatoes.  Peel and chop into bite-sized pieces. 
• In an 11" nonstick sauté pan, heat olive oil and add garlic.  Sauté until golden.  Add chilies, onion, and cubed potatoes.  Sauté until soft.  In the same pan, sauté sweet peppers and zucchini, then the wild mushrooms.  Be careful not to overcook the mushrooms.  Remember that the frittata will bake for 1/2 hour in the oven.  Don't overcook the vegetables. 
• Pour the eggs over the mushroom/vegetable mixture, add salt,  pepper, herbs and cheeses, then place the sauté pan in a 350 degree oven for 30 minutes. 

 

Sara's Weeknight Meals' Brown & Wild Rice Bowl with Broccoli Pesto & Wild Mushrooms

2/3 cup brown rice plus 1/3 cup wild rice or 1 cup wild and brown rice blend
2 cups vegetable broth, chicken broth or water (if water add 1/2 teaspoon
          salt to the water), divided
1 cup broccoli pesto (recipe below)
2 tablespoons extra-virgin olive oil
5 ounces sliced wild mushrooms
Kosher salt and freshly ground black pepper to taste
Finely grated Parmigiano-Reggiano for garnish

• Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.
• Meanwhile, in a large skillet, heat the oil over medium heat. Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated. Add the broccoli pesto and cook stirring for 1 minute. Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well. Add the remaining ¼ cup broth and salt and pepper to taste, spoon into bowls and sprinkle with the cheese.

Broccoli Pesto

Makes about 2 cups

½ cup slivered blanched almonds or chopped walnuts
6 ounces broccoli, trimmed if necessary and coarsely chopped
¼ cup chopped scallions
2 ounces Parmigiano-Reggiano, finely grated
3 tablespoons extra virgin olive oil
2 teaspoons minced garlic
Kosher salt and freshly ground black pepper to taste

• Preheat the oven to 350 F. Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.
• Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade. Pulse until the mixture is finely chopped but not pureed. Transfer the pesto to a bowl and stir in salt and pepper to taste. Use as directed in recipe. The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.

Bet you can't keep the pesto that long.  Bet you'll soon be adding a spoonful of this green goodness to other dishes such as scrambled eggs. 

 

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.

 

Caramelized Lemon Pasta With Mushrooms and Broccoli

1 medium lemon

5 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 pound cremini, button or shiitake mushrooms, thinly sliced

2 garlic cloves, thinly sliced

8 ounces penne, rigatoni or other short tubular pasta

1 bag (12 ounces) frozen broccoli florets

¼ teaspoon crushed red chile flakes

Grated Parmesan, for serving
 
1. Using a Microplane grater, remove the zest from the lemon over a bowl, leaving no patchy parts. Trim and discard the ends from the lemon then chop into rough ½-inch pieces, discarding any seeds.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat until it begins shimmering in the pan. Add the chopped lemon, season with salt and pepper, and cook, stirring occasionally, until the lemon is caramelized in spots and the pith is tender, 6 to 8 minutes. Transfer the lemon pieces to the bowl with the lemon zest and return the skillet to medium heat.
3. Heat 3 tablespoons olive oil in the skillet then add the mushrooms and garlic, and cook, stirring occasionally, until the mushrooms are deep golden brown, 16 to 20 minutes. (At first the mushrooms will absorb all the oil and seem dry, but give them time and they will release a lot of moisture and once it evaporates, become deep golden.) Remove from the heat and reserve until ready to use.
4. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 9 to 10 minutes, or according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
5. Return the pot (without washing) to medium heat and add the broccoli and reserved pasta water. Add the mushrooms, reserved caramelized lemon and zest, and chile flakes, then add the cooked pasta last. Cover the pot and cook, stirring once halfway through, until the broccoli is just warmed through and all the cooking liquid is absorbed, 3 to 4 minutes.
6. Uncover and season to taste with salt and pepper. Serve hot, sprinkled with Parmesan on top, if you like.

 

Loaded Sweet Potatoes with Lamb

1 teaspoon kosher salt, divided, plus more

1 large sweet potato (about 1 pound), halved lengthwise

½ medium fennel bulb (about 6 oz.), thinly sliced,
          plus fronds for serving (optional)

½ small red onion, thinly sliced

¼ cup apple cider, coconut, or unseasoned rice vinegar

3 tablespoons extra-virgin olive oil, divided

8 ounces ground lamb

1 ½ teaspoons garam masala

1 teaspoon Aleppo-style pepper, plus more for serving

8 ounces wild mushrooms, (such as oyster or shiitake), sliced ¼" thick

½ cup plain whole-milk yogurt

2 tablespoons fresh lemon juice

• Fill a large saucepan with about 1" water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add sweet potato, cover, and steam until fork-tender, 20–25 minutes.
• Meanwhile, toss sliced fennel, onion, vinegar, and ¼ teaspoon salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30 minutes.
• Heat 2 tablespoons oil in a large skillet over medium-high. Add lamb, garam masala, ¼ teaspoon pepper, and ½ teaspoon salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a heatproof rubber spatula and continue to cook, stirring occasionally, until browned, about 2 minutes. Push mixture to one side of skillet and add mushrooms to the cleared space in an even layer; season with salt. Cook, undisturbed, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more.
• Whisk yogurt, lemon juice, and remaining 1 tablespoon oil and ¼ teaspoon salt in a small bowl.
• Divide potato halves between bowls and mash slightly with a fork. Top with yogurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar. Top with fennel fronds (if using), and pepper.

Note:  We apologize to those creative individuals who crafted this recipe.   A copy of this recipe was given to us by someone who cut it out of a magazine thereby stripping it of its origin.  When and if that source becomes available, we will add that credit to this post.

 

Shelburne Inn's Chicken Stew with Wild Mushroom Dumplings

For the Chicken Stew:

1 whole chicken

Water

Salt

4 to 5 medium carrots

4 to 5 medium potatoes

½ pound wild mushrooms, such as Chanterelles, Porcini, Lacterius Deliciosa, or Canary

3 tablespoons butter

1 tablespoon chopped fresh parsley

½ teaspoon thyme

Salt & pepper to taste

Additional butter or rendered chicken fat

½ cup heavy cream

For the Wild Mushroom Dumplings:

Mushroom Mixture:

2 tablespoons butter, melted

½ small onion, chopped finely, about 1/2 cup

1 1/4 cups chopped chanterelles

¼ teaspoon sea salt

¼ teaspoon sugar

½ teaspoon soy sauce

2 tablespoons white wine

1/8 teaspoon white pepper

¼ cup chopped parsley and basil, combined

Dumplings:

1 ½ cups sifted flour

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon ground nutmeg

2 eggs

2/3 cup milk

Make chicken stew, recipe follows.

Place the chicken in a large stock pot and cover with very lightly salted water. Partly cover the kettle, and cook the fowl until tender. Simmer gently, do not allow to boil. When tender, remove the pieces from the broth. When cool enough to handle, separate the chicken meat from the bones and trim into smaller pieces. Reserve. There should be four to five cups of broth. Skim off the fat and measure the broth. Cook peeled carrots and potatoes cut into bite-size pieces in the broth until fork-tender. Strain broth.

Chop the ½ pound mushrooms somewhat coarsely. In a separate pan, sauté them in melted butter about 5 minutes. Add chopped parsley and thyme. For each cup of skimmed broth, mix 1 ½ tablespoons of the rendered fat or butter (or a mixture of both) with the same amount of flour. Stir several spoonfuls of the hot broth into the fat/flour mixture, and then pour the mixture back into the broth in the kettle. Cook the gravy until it is slightly thickened. Add ½ cup heavy cream. Season with salt and pepper to taste. Add chicken, mushrooms and vegetables to the gravy.

Make mushroom dumplings, recipe follows.

Wild Mushroom Dumplings Mushroom Mixture: Saute onions in butter until translucent. Add mushrooms and stir in, cooking to release moisture content. Add remaining ingredients and simmer on low for 20 minutes. Allow to cool for ½ hour.

Dumplings: Sift the flour, baking powder, salt and nutmeg together. Beat the egg, add the milk and mix lightly with the dry ingredients, but don’t fully incorporate. Next, add the above cooled mushroom mixture to the dumpling mixture and stir to incorporate, being careful not to over-mix. Drop by spoonfuls into the boiling chicken stew with the chicken meat separated from the bones and vegetables added. Cover tightly and cook 15 minutes. Don’t peek! Cranberry sauce is an excellent accompaniment. Serves 6 to 8 people.

 

www.FungusAmongUs.com - Jack Daniel's Spectacular Sauce 

1/2 clove garlic

2 tablespoons butter 

2 tablespoons all purpose flour

1 cup beef broth

1 tablespoon fresh parsley, chopped

1/2 ounce dried oyster mushroom, rehydrated and drained

1/2 ounce dried shiitake mushrooms, rehydrated and drained

2 green onions, chopped

1 tablespoon butter

1/4 cup Jack Daniel's Whiskey 

• Rub saucepan with garlic; discard garlic.
• Melt 2 tablespoons butter and stir in flour. Slowly add broth, stirring constantly. Add parsley. Cook until thickened and set aside.
• Sauté mushrooms and onion in remaining 1 tablespoon butter until tender.  Add whiskey and thickened broth mixture. Simmer several minutes over low heat.
• Makes 2 1/2 cups.

 

Milk Street's Udon Noodles with Shiitake Mushrooms and Spinach

10 ounces dried udon noodles
3 tablespoons grapeseed or other neutral oil, divided
​¼ cup dry sherry
⅓ cup soy sauce
​2 teaspoons white sugar
​1 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
Kosher salt and ground white pepper
5 ounce container baby spinach
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds

• In a large pot, bring 4 quarts water to a boil. Add the noodles and cook, stirring, until al dente. Reserve ½ cup of the cooking liquid, then drain in a colander. Rinse with cold water until cool to the touch, then drain again. Toss with 1 tablespoon of grapeseed oil; set aside. In a small bowl, stir together the sherry, soy sauce and sugar. Set aside.
• In a 12-inch skillet over medium-high, heat the remaining 2 tablespoons grapeseed oil until shimmering. Add the mushrooms and ½ teaspoon salt, then stir to coat with oil. Cover and cook, stirring occasionally, until the mushrooms are tender and well browned, 5 to 7 minutes.  
• Add the spinach and soy sauce mixture to the pan, then stir, scraping up any browned bits. Cook over medium, tossing with tongs, until the spinach is wilted, about 30 seconds. Add the drained udon, ½ teaspoon white pepper and ¼ cup of the reserved cooking water. Cook, tossing, until the noodles are heated through, about 1 minute, adding more water if the noodles appear dry. Serve drizzled with the sesame oil and sprinkled with the sesame seeds.

Tip:  Don’t boil the noodles until tender. Drain them when they're al dente (check the package for the suggested cooking time but test for doneness a few minutes early) and rinse them under cool water to halt the cooking and rinse off excess starch. This will prevent the udon from becoming soggy and sticky when rewarmed in the skillet.

 

Cook's Country Beef, Shiitake, and Carrot Stir-Fry

1 (1-pound) flank steak, trimmed

½ cup plus 2 tablespoons water, divided

3 tablespoons oyster sauce, divided

2 tablespoons cornstarch, divided

¼ teaspoon baking soda

1 tablespoon soy sauce

3 tablespoons toasted sesame oil, divided

12 ounces shiitake mushrooms, stemmed and halved

3 medium carrots, peeled and cut into 2-inch matchsticks

5 scallions, white parts sliced thin, green parts cut into 1-inch pieces

3 garlic cloves, sliced thin

• Cut steak into thirds with grain, then slice each piece thin against grain. Whisk 1 tablespoon water, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, and baking soda together in medium bowl. Add beef and stir to combine. Let sit at room temperature for 15 minutes. Whisk soy sauce, ½ cup water, remaining 2 tablespoons oyster sauce, and remaining 1 tablespoon cornstarch together in second bowl; set aside.

• Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, breaking up clumps with tongs. Cook, without stirring, until browned on bottom, about 2 minutes. Stir and continue to cook until spotty brown and no longer pink, about 30 seconds longer. Transfer to large plate. Repeat with 1 tablespoon oil and remaining beef.

• Heat remaining 1 tablespoon oil in now-empty skillet until just smoking. Add mushrooms, carrots, and remaining 1 tablespoon water. Cover and cook until vegetables are tender, about 3 minutes. Stir in scallion whites and garlic and cook until fragrant, about 1 minute. Whisk soy sauce mixture to recombine, add to skillet, and cook until sauce has thickened. Off heat, stir in scallion greens and beef. Serve.

 

Celebration Peking Meat Sauce Noodles

4 ounces dried spaghetti noodles

4 ounces baby spinach leaves

4 red radishes, cut into matchsticks, about 1/2 cup

1/4 cucumber, seeded and cut into matchsticks

6 ounces ground pork

1/2 tablespoon dry white wine

1 1/2 tablespoons each red miso and white miso

1 tablespoon hoisin sauce

1/2 tablespoon soy sauce

1/2 teaspoon mushroom powder

1 teaspoon canola oil

1/2 cup sliced green onions

1/3 cup water, plus more if needed to thin sauce

2 cloves garlic, minced

• Cook spaghetti in salted, boiling water until chewy yet tender.  Rinse and set aside to drain well.
• Place spinach in bowl and cover with very hot water.  Let sit 1 minute, drain and place in a large serving bowl along with radishes and cucumber
• Combine pork and wine in separate bowl and set aside.
• Combine miso, hoisin, soy sauce and mushroom powder in small bowl and set aside.
• Heat a saucepan over medium heat.  Add oil.  When shimmering, add pork mixture.  Stir vigorously with fork to break up meat.  Add green onions, and stirring constantly, cook for 1 minute.  Stir in miso mixture.  Add water and reduce heat to low.  Let simmer 2 minutes.  Turn off heat, stir in garlic and additional water if needed to thin sauce. 
• Add pork mixture to the large serving bowl which holds the spinach, radishes and cucumber.  Add drained noodles and mix well.

 

Lamb Tumble Salad with Shiitake Mushrooms

1 tablespoon vegetable oil
1 pound lean ground lamb
4-6 ounces shiitake mushrooms, stems discarded and caps sliced thin
¼ cup minced shallots
1 garlic clove, minced
¾ cup minced fresh or 1/3 cup dry mint leaves
Cooking sauce (recipe follows)
Leaves of butter lettuce, red-leaf lettuce or napa cabbage, chiffonade
3 cups hot cooked rice

• Heat oil in a 10-12 inch frying pan over medium-high heat.
• Add lamb, mushrooms, shallots and garlic. Stir and crumble meat frequently until it is well browned and the mushrooms are well cooked, about 12-15 minutes.
• Add 2/3 cup of the fresh mint and the cooking sauce and stir until boiling. Remove from heat.
• Arrange sliced leaves equally on 4 plates. Mound rice equally onto leaves, and then spoon lamb mixture over rice. Sprinkle with remaining mint.

Cooking Sauce

2 teaspoons cornstarch
1 ½ teaspoons hot chili oil (or ¼ teaspoon crushed dried hot red chilies)
1 tablespoon sesame oil
2 tablespoons soy sauce
1/4 cup dry sherry
¼ cup chicken broth

 

New York Times Longevity Noodles with Chicken, Ginger and Mushrooms

12 ounces thin fresh noodles, like lo mein or tagliarini
2 teaspoons toasted sesame oil
12 ounces boneless, skinless chicken thighs, cut into 1/4-inch-thick, bite-size slices
1 tablespoon finely shredded ginger
1 teaspoon plus 1 tablespoon Chinese rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon plus 1 tablespoon soy sauce
Salt
¼ teaspoon ground white pepper
2 tablespoons peanut or vegetable oil
¼ teaspoon red pepper flakes
5 ounces (about 3 cups) thinly sliced Napa cabbage
4 ounces (about 2 cups) fresh shiitake mushrooms, stems removed and discarded, caps thinly sliced
½ cup finely shredded scallions

• Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water. Return noodles to pot, add sesame oil and toss.
• Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.
• Heat a wok over high heat until a bead of water evaporates almost on contact. Swirl in one tablespoon peanut oil, add red pepper flakes and stir-fry 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, spreading in a single layer to maximize contact with the wok. Let cook undisturbed one minute, until chicken begins to sear.
• Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done. Remove to a bowl. Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken.
• Reheat wok, swirl in remaining one tablespoon peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat through. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle with 3/4 teaspoon salt and stir-fry a minute or 2 u

 

Sara Moulton's Asian Grain Bowl

For the miso sesame sauce:

3 tablespoons vegetable oil
2 tablespoon unseasoned rice vinegar
2 tablespoons white or red miso
2 tablespoons grated fresh ginger
1 ½ tablespoons well stirred tahini
1 teaspoon sugar
1 tablespoon of water

For the grain bowl:

1 cup grain mix or brown rice, wheat berries or whole grain of your choice (you’ll need 3 cups cooked)
8 ounces firm tofu
1 tablespoon vegetable oil
2 cups coarsely grated carrots
Kosher salt
Black pepper
4 ounces shiitake mushrooms, stems discarded and caps cut into 1-inch pieces
5 ounces baby spinach
4 large eggs
½ cup thinly sliced scallions
1 tablespoons toasted sesame seeds
Korean chili sauce (Gochujang), Sriracha or the hot sauce of your choice
Kimchi for garnish (optional)

Make the sauce:

• The sauce can be made in a blender or a mixing bowl with a whisk. Combine all of the ingredients with 1 tablespoon water and blend until smooth. Set aside.

Prepare the grain bowl:

• Cook the grain following the package directions (you should have about 3 cups) and keep warm.
• Slice the tofu into planks 1/3-inch thick, place the planks between paper towels on a plate, top the plate with another plate and a weight, such as several cans of tomatoes, and set aside for 20 minutes.
• Preheat the oven to 300°F. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add the carrots, season them with salt and pepper to taste, and cook, stirring, until they are crisp and tender, about 2 minutes. Transfer them to a rimmed baking sheet.
• Add another 1 1/2 tablespoons oil to the skillet. Add the mushrooms and a pinch of salt and cook, stirring occasionally, just until tender, about 4 minutes. Add the spinach and another pinch of salt to the mushrooms and cook, stirring, just until wilted, about 3 minutes. Transfer the mixture to the baking sheet with the carrots.
• Cut the tofu planks in half and pat the pieces dry. Heat another 1/2 tablespoon of oil in the skillet, over medium high heat and add the tofu. Cook until golden brown, about 3 minutes a side. Transfer the tofu to the baking sheet and put the baking sheet of ingredients in the oven to keep warm while you fry the eggs.
• Heat the remaining tablespoon of oil in the skillet over medium heat, add the eggs and fry until cooked to desired degree of doneness.
• To serve, mound ¾ cup of hot grain into the center of each of 4 shallow bowls. Arrange one fourth of the tofu on top along with one egg and one fourth of the carrots and the spinach mixture. Sprinkle the scallions and sesame seeds over the top and drizzle with the miso sesame sauce and hot sauce. Serve with the kimchi on the side.

 

Michael Kraus' Chicken Paprikash

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs

Kosher salt and freshly ground black pepper to taste

1 tablespoon neutral oil, like canola

3 tablespoons unsalted butter

1 large yellow or Spanish onion, peeled and diced

3 cloves garlic, peeled and minced

3 tablespoons Hungarian paprika, sweet or hot, or a combination

3 tablespoons all-purpose flour

1 cup canned crushed tomatoes or 1 large ripe tomato, chopped

1 cup chicken broth, homemade or, if not, low-sodium

1 pound egg noodles

¾ cup sour cream

• Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
• Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
• Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
• Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
• Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

 

Mary's Lifesaver Creamy Pancetta and Mushroom Pasta

2 ounces pancetta, cut into small chunks or diced

1/2 ounce dehydrated mushrooms, rehydrated, or 8 ounces fresh mushrooms, sliced

2 cloves garlic, minced

1/4 teaspoon each of salt and and pepper

4 ounces assorted pasta, such as a mixture of penne and rotini as shown in the photo above

1/2 cup heavy cream

1/4 cup of chicken or vegetable broth, or liquid from hydrating mushrooms

1 tablespoon cider vinegar

2 green onions, chopped

Optional:  Sautéed shrimp, stir-fried pork strips or other protein

• Prepare pasta according to package directions, drain and cover to keep warm.
• Cook pancetta in a 12" skillet over medium heat until crisp.  Remove from skillet and drain on paper towels.
• Add mushrooms, garlic, salt and pepper to the skillet, and cook until mushrooms are browned.
• Add cream and broth/liquid to mushroom mixture.  Cook until bubbly and slightly thickened. 
• Stir in pancetta, pasta, and vinegar. 
• If desired, add cooked shrimp, pork or other protein. 
• Continue stirring and cooking until all is heated thoroughly.  Serve with a sprinkling of green onions.

 

 

Keyondra Bryant's Spinach & Shiitake Mushroom Goat Cheese Ravioli
  

Spinach Pasta

4 eggs
1/2 cup fresh spinach, cooked, pureed, and well drained
1 1/2 ounces extra virgin olive oil
3/4 teaspoon kosher salt
10 1/2 ounces or semolina flour

• Place the eggs, spinach, oil and salt in a large mixing bowl. Using a whisk, combine the ingredients.
• Add one-third of the flour and stir until the mixture begins to form a soft dough.
• Gradually add more flour until the dough is dry and cannot absorb any more flour.
• Remove the dough from the bowl, wrap it with plastic wrap and set it aside at room temperature for 20 to 30 minutes.
• After the dough has rested, roll into flat sheets by hand or with a pasta machine. Work with a small portion at a time, keep the remaining dough covered to prevent it from drying.
• While the dough is still pliable, take a medium size circular cookie cutter or the rim of a glass and dip into flour to prevent it from sticking to the dough.
• Cut circles in the dough making sure to keep the cuts close together, so that you will have enough dough left over to repeat the process.

Filling

10 1/2 ounces goat cheese, room temperature
1/2 cup finely diced green bell peppers
1 tablespoon dried oregano
1/2 teaspoon dried basil
1 tablespoon dried oregano
2 tablespoons extra virgin olive oil
3 cups shiitake mushrooms, stems removed and chopped
2 tablespoons lemon zest
1 tablespoon kosher salt
Handful fresh parsley, chopped

• Heat a skillet on medium heat, add olive oil, green and red peppers. Saute for 2 to 3 minutes until slightly tender. Then, add mushrooms, dry herbs and lemon zest. Saute until the mushrooms caramelize and become tender. Remove from heat, let it cool.
  In a large bowl, combine goat cheese and the cooled mushroom mixture together. Using the salt, season to taste. Then, add chopped parsley and mix.
• Fill a medium size pot with water. Bring water to a boil.
• Using a medium size spoon, spoon the filling in the middle of the ravioli dough. Do not fill all of the ravioli dough. Take the other half of the dough and place it on top of the filled dough. Slightly, press around the sides of the dough to seal the ravioli. Then, take a fork and dip it into flour, then press the fork around the ravioli to make ridges and to seal the ravioli.
• Drop ravioli to boiling water. When ravioli is done it will float to the top, then remove from boiling water. Set aside.

Sauce

1 tablespoon vegetable or canola oil
1/2 cup small diced yellow onions
1/2 cup small diced red bell pepper
1 cup shiitake mushrooms, stems removed and sliced
2 cups white wine, your choice
1/4 cup heavy cream
1 tablespoon vegetable or canola oil
Fresh parsley, finely chopped

• Over medium to high heat in a medium size skillet, add oil and onions to the pan. Sweat onions for 3 to 4 minutes. Add red peppers and mushrooms to the pan.  Saute until mushrooms are slightly tender.
• Remove pan from heat and add white wine. Once white wine has been added, return pan to heat and reduce the wine by half. Once the wine has been reduced, add heavy cream to the pan.
• Simmer sauce on low heat for 2 minutes. Remove from heat.
• Plate ravioli in a bowl or plate, spoon sauce over pasta.
• Garnish with finely chopped parsley and serve.

 

 

Pasta with Smoked Trout, Cream and Chanterelles

6 ounces pasta (small egg noodles, bow tie, or your favorite shape)

1 tablespoon olive oil

1/2 cup sliced golden chanterelles (or, other wild mushroom that can currently be foraged)

3/4 cup thinly sliced yellow onions

3/4 cup heavy cream

3 tablespoons capers

1 tablespoon dried dill weed

4 ounces smoked trout, flaked

1 teaspoon lemon juice

Salt and pepper, to taste

• Cook pasta according to directions on package, drain and keep warm while preparing the sauce.
• Heat oil in medium pan.  Add mushrooms and onions.  Saute over medium-high heat until softened. 
• Add cream and capers to pan.  Cook until liquid is reduced by half. 
• Remove pan from heat.  Stir cooked pasta, dill weed, trout and lemon juice into the sauce.
• Season with salt and pepper as needed. 

 

 

Real Simple's Pasta with Chicken Sausage, Corn, Leeks, and Mushrooms

8 ounces casarecce or other short pasta

1 teaspoon kosher salt, plus more for pasta water

3 tablespoons olive oil

12-oz package Italian chicken sausage, sliced crosswise into 1/4" thick pieces

8 ounces crimini mushrooms, thinly sliced

2 1/2 cups fresh or frozen corn kernels (from about 4 ears)

2 medium leeks, chopped

2 tablespoons unsalted butter

1 teaspoon lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)

1/4 cup chopped fresh basil

• Cook pasta in  large pot of boiling, salted water until almost al dente, 8-10 minutes.  Drain pasta, reserving 1/2 cup of the pasta water.
• Meanwhile, heat oil in a large skillet over medium-high.  Add sausage and mushrooms and cook, stirring often, until they begin to brown, about 5 minutes.  Add corn, leeks, and salt and cook, stirring often, until corn is tender and leeks are soft, about 4 minutes.
• Add butter, lemon zest, and reserved pasta water and cook, tossing, until liquid reduces and coats pasta, about 3 minutes.  Add lemon juice and toss to coast.  Serve topped with basil.

  

 

America's Test Kitchen's Korean Rice Bowl (Dolsot Bibimbap)

Here's a word of caution.  Don't be put off by the lengthy list of ingredients and the multiple steps and the many bowl involved in preparation.  Several steps in creating this tasty dish can be prepared well in advance and then brought together at the last moment for a filling and satisfying meal.  

Although the original recipe specifies shiitake mushrooms, we believe that a combination of recently collected fall mushrooms (boletes, pigs ears and cauliflower) would be an amazing substitution for the shiitake, adding not only a variation in flavors but only in texture. 

We prefer a couple of other changes:  (1)  Given our concern for foodborne illness, we replaced the bean sprouts (which are not thoroughly cooked in this dish) with small slices of red pepper which brought a nice touch of color to the pickles and (2) To please the seafood lover in our family, we incorporated chunks of cooked, large shrimp when stirring together the rice, vegetables and eggs.

Pickles

1 cup cider vinegar

2 tablespoons sugar

1 1/2 teaspoons salt

1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias

4 ounces (2 cups) bean sprouts

Chile Sauce

1/4 cup gochujang

3 tablespoons water

2 tablespoons toasted sesame oil

1 teaspoon sugar

Rice

2 1/2 cups short-grain white rice

 2 1/2 cups water

3/4 teaspoon salt

Vegetables

1/2 cup water

3 scallions, minced

3 tablespoons soy sauce

3 garlic cloves, minced

1 tablespoon sugar

1 tablespoon vegetable oil

3 carrots, peeled and shredded (2 cups)

8 ounces shiitake mushrooms, stemmed, caps sliced thin

 10-ounce bag curly-leaf spinach, stemmed and chopped coarse

Bibimbap

2 tablespoons plus 2 teaspoons vegetable oil

1 tablespoon toasted sesame oil

4 large eggs

For the pickles:  Whisk vinegar, sugar and salt together in medium bowl.  Add cucumber and bean sprouts and toss to combine.  Gently press on vegetables to submerge.  Cover and refrigerate for at least 30 minutes or up to 24 hours.

For the chile sauce:  Whisk gochujang, water, oil, and sugar together in small bowl.  Cover and set aside.

For the rice:  Bring rice, water, and salt to boil in medium saucepan over high heat.  Cover, reduce heat to low, and cook for 7 minutes.  Remove rice from heat and let sit, covered, until tender, about 15 minutes.

For the vegetables:  While the rice cooks, stir together water, scallions, soy sauce, garlic and sugar.   Heat 1 teaspoon oil in Dutch oven over high heat until shimmering.  Add carrots and stir until coated.  Add 1/3 cup scallion mixture and cook, stirring frequently, until carrots are slightly softened and moisture has evaporated, 1 to 2 minutes.  Using slotted spoon, transfer carrots to small bowl.

Heat 1 teaspoon oil in now-empty pot until shimmering.  Add mushrooms and stir until coated with oil.  Add 1/3 cup scallion mixture and cook, stirring frequently, until mushrooms are tender and moisture has evaporated, 3 to 4 minutes.  Using slotted spoon, transfer mushrooms to second small bowl.

Heat remaining 1 teaspoon oil in now-empty pot until shimmering.  Add spinach and remaining 1/3 cup scallion mixture and stir to coat spinach.  Cook, stirring frequently, until spinach is completely wilted but still bright green, 1 to 2 minutes.  Using slotted spoon, transfer spinach to third small bowl.  Discard any remaining liquid and wipe out pot with paper towel.

For the bibimbap:  Heat 2 tablespoons vegetable oil and sesame oil in now-empty pot over high heat until shimmering.  Carefully add cooked rice and gently press into even layer.  Cook, without stirring, until rice begins to form crus on bottom of pot, about 2 minutes.  Using slotted spoon, transfer carrots, spinach, and mushrooms to pot and arrange in piles that cover surface of rice.  Reduce heat to low.

While crust forms, heat remaining 2 teaspoons vegetable oil in 10" nonstick skillet over low heat for 5 minutes.  Crack eggs into small bowl.  Pour eggs into skillet; cover and cook (about 2 minutes for runny yolks, 2 1/2 minutes for soft but set yolks, and 3 minutes for firmly set yolks).  Slide eggs onto vegetables in pot.

Drizzle 2 tablespoons chile sauce over eggs.  Without disturbing crust, use wooden spoon to stir rice, vegetables, and eggs until combined.  Just before serving, scrape large pieces of crust from bottom of pot and stir into rice.  Serve in individual bowls, passing pickles and extra chile sauce separately.

 

 

Chicken and Grapefruit with Mushroom Sauce

1/8 teaspoon salt

1/8 teaspoon pepper

4 4-ounce skinned, boned chicken breast halves

2 cups sliced fresh mushrooms - we suggest selecting first of the year chanterelles 

2 cloves garlic, crushed

1/2 cup Chablis or other dry white wine

1/4 teaspoon dried whole thyme

1 tablespoon lemon juice

2 teaspoons butter

1 1/2 teaspoons cornstarch

1/2 cup chicken broth

1/2 cup grapefruit sections

1 tablespoon chopped fresh parsley

• Sprinkle salt and pepper over chicken; set aside.
• Coat a nonstick skillet with cooking spray; place over medium-low heat until hot.  Add chicken; cook 6 minutes on each side or until done.  Remove from skillet; set aside, and keep warm.
• Add mushrooms and garlic to skillet; cook over medium heat 3 minutes. 
• Add wine and next 3 ingredients; cook 5 minutes, stirring occasionally.
• Place cornstarch in a bowl.  Gradually add broth, stirring with a wire whisk.  Add cornstarch mixture to skillet; cook 1 minute or until thickened and bubbly, stirring constantly.  Remove from heat; gently stir in grapefruit sections. 
• Spoon sauce over chicken.  Sprinkle with parsley.

 

 

Cooking Light's Fusilli With Curried Beef and Cauliflower (with our addition of mushrooms) 

1 cup no-salt-added beef broth

1/2 cup plain fat-free yogurt

1 tablespoon cornstarch

2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons olive oil

1/2 pound lean, boned sirloin steak, cut into 1/2 inch cubes

4 cups small cauliflower florets

1/2 cup water

1 cup frozen green peas, thawed

1/2 cup of sliced chanterelles, optional

4 cups hot cooked fusilli (about 8 ounces uncooked twisted spaghetti) 

• Combine first 6 ingredients in a small bowl; stir well with a whisk.  Set aside.
• Heat oil in a large nonstick skillet over medium-high heat.  Add meat, and saute 5 minutes or until browned.  Remove from skillet, and set aside. 
• Wipe skillet dry with paper towels.  Coat skillet with cooking spray; place over medium heat until hot.  Add cauliflower and chanterelles (if using); saute 3 minutes. 
• Add water; cover, reduce heat, and simmer 4 minutes.
• Return meat to skillet; stir in broth mixture and peas.  Bring to a boil; cook 2 minutes, stirring gently. 
• Serve over pasta.

 

 

Cauliflower & Beef Filo Roll

1 small onion, finely chopped

1 tablespoon oil

3 cloves of garlic, chopped

3/4 cup fresh cauliflower mushrooms, chopped, or 1-2 ounces of dried cauliflower reconstituted

2 pounds lean ground beef

salt

1/4 teaspoon cayenne pepper

1 teaspoon curry powder

1 tablespoon Worcestershire sauce

2 eggs

1/2 cup sour cream

10-12 sheets filo pastry

6-8 tablespoons butter, melted

• Saute onion in the oil until softened.  Add garlic, cauliflower mushrooms and ground beef.  Saute until meat has browned.  Drain off fat.  Season to taste with salt, cayenne, curry and Worcestershire sauce. 
• In a bowl combine eggs and sour cream.  Stir into meat, mixing thoroughly.
• Spread a towel over the work surface.  Place a sheet of filo pastry in the middle of the towel.  Brush with melted butter.  Place remaining sheets on top of this, brushing with melted butter between the sheets, until all sheets have been used.
• Mound the filling along the long side of the pastry, leaving a 1 inch border on all sides.  Using the towel as an aid, roll the pastry over the filling, folding the sides over and rolling to close.
• Brush the bottom of the roll with the melted butter.  Invert on an ungreased baking sheet.  Baste the top of the roll with butter.  Bake at 375 degrees for 35-40 minutes, or until top of roll is browned and crisp.
• Slice at an angle with a serrated knife and serve on warmed plates.

 

 

Chanterelle, Shrimp and Hazelnut Pasta

3 tablespoons butter, separated

1 pound shrimp

8 ounces angel hair pasta or somen noodles

1 pound fresh white chanterelles, sliced, or a pint of frozen chanterelles, thawed

2 cloves garlic, minced

3 tablespoons roasted hazelnut oil

1/4 cup chopped parsley

1/2 cup toasted, coarsely chopped hazelnuts

1/2 teaspoon salt

1/4 teaspoon pepper

• Melt 1 tablespoon butter in a large skilled and gently cook the shrimp.
• Cook the angel hair pasta or somen noodles according to directions.
• Melt the remaining 2 tablespoons butter in a skillet.  Add the mushrooms and saute until mushrooms start to release their juices.  Add garlic and saute until aromatic.  Remove from hat. 
• Toss shrimp, pasta or noodles, hazelnut oil, parsley, chopped hazelnuts, salt and pepper.

 

 

Ron Peters' Chicken ala Ron

1-3/4 pound package chicken tenders, sliced thin

3 tablespoons Bayou Cajun spice

6 tablespoons butter or margarine

10 ounces mushrooms (such as white button, Portabella, shitake, etc.), sliced

1/2 cup white wine

1 small onion, diced

1 tablespoon oil

1 pound or 6 links (casings removed) sweet Italian sausages

1 cup chicken broth

1 cup heavy cream

1/2 cup fresh parsley, chopped

7 ounces red roasted peppers, drained and sliced thin

2 tablespoons garlic powder

1/2 cup Parmesan cheese

16 ounces penne or rigatoni pasta

• Toss chicken tenders with Bayou Cajon spice, shaking off excess.  In a large skillet, melt 2 tablespoons butter.  Add chicken tenders.  Cook until no longer pink inside, about 5-6 minutes.  Remove and set aside.
• In same skillet, melt another 2 tablespoons butter and saute mushrooms.  When almost brown, add wine and reduce liquid by one-half.  Remove and set aside.
• In same skillet, melt remaining 2 tablespoons butter and saute onions.  Remove and set aside.
• In same skillet, heat oil and cook sausage, breaking apart, until browned.  Add chicken, mushrooms, onions, broth, heavy cream, parsley, red roasted peppers, garlic powder and cheese.  Mix well.  Heat mixture until heated throughly.
• Meanwhile, cook pasta according to package directions.
• Place prepared pasta in 6 large bowls, ladle mushroom mixture over pasta.

 

 

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.

 

 

Mac and Cheese with Truffle Oil

2 cups cooked and drained pasta (elbow or shell or other selection)

8 ounces shredded cheddar cheese, separated

2 eggs, beaten

1/4 cup sour cream

2 tablespoons softened butter

1/4 teaspoon salt

1/2 cup whole milk

white truffle oil

• Preheat oven to 350 degrees.
• Fold 4 ounces of cheese into the hot pasta.
• In a separate container, combine the eggs, sour cream, butter, salt and milk.  Stir into the pasta. 
• Pour mixture into 2 single portion baking dishes.  Top with remaining 4 ounces of cheese.  Bake 35-45 minutes.
• Drizzle truffle over the top of each baking dish immediately after taking the dishes from the oven.
• Serve with a salad of greens tossed with a raspberry vinaigrette.  Finish the meal with a scoop of lemon sherbet garnished with mint leaves and a plate of chocolate dipped shortbread cookies. 

 

 

Country Fried Steak with Chanterelles

1 egg

1 tablespoon water

flour

1 teaspoon salt

1 teaspoon paprika

1 pound round steak, pounded thin and cut into 4-6 portions

3 tablespoons butter

1/2 - 3/4 cup sliced chanterelles

1 cup chicken broth

2-4 tablespoons whipping cream

hot mashed potatoes

• Beat egg and water in shallow bowl.
• Combine 1 cup flour, salt and paprika on a plate.  Dip each steak portion into the egg mixture, then into flour mixture to thoroughly coat.
• Melt butter in skillet.  Add steaks and cook until browned, about 5 minutes per side.  Remove and keep warm while preparing gravy.
• To fat remaining in skillet, stir in 2 tablespoons flour and combine well to form a paste.  Stir in chanterelles and broth, scraping up browned bits in skillet, and cooking over low heat to form thick gravy.  Add cream and heat through.  Serve gravy over meat and mashed potatoes.

 

 

Twice Cooked Beans with Garlic Shrimp and Hedgehogs

1 pound large shrimp

1 tablespoon soy sauce

2 teaspoons minced ginger root

1 teaspoon cornstarch

1/4 teaspoon crushed red pepper

1 garlic clove, minced

1 1/2 pounds green beans

1 cup sliced hedgehogs

2-4 tablespoons oil

Salt

• Shell and devein shrimp.  Rinse under running cold water.
• In bowl, mix shrimp with soy sauce, ginger root, cornstarch, crushed red pepper, and garlic.  Set aside.
• Trim ends from green beans.  In 12 inch skillet over high heat, in 1/2 inch boiling water, heat green beans until tender crisp.  Drain and wipe skillet dry.
• In same skillet over high heat, add 2 tablespoons oil.  Add beans and hedgehogs.  Sprinkle with salt.  Cook, stirring constantly, until beans and mushrooms are slightly browned.  Remove and keep warm.
• Over  high heat, cook shrimp mixture, adding more oil if necessary.  Stir constantly until shrimp turn opaque throughout.  Spoon shrimp over green beans and serve with small bowls of rice.

 

 

Wildwood Cafe's Salmon with Chanterelle Mushroom Sauce

4 6-ounce salmon fillets

1 tablespoon chopped garlic

1/4 cup soy sauce

1/4 cup King Estate Pinot Gris

1 tablespoon melted butter

• Preheat oven to 400 degrees.  Place salmon on a sheet pan.  Combine remaining ingredients and pour over the salmon.  Bake until firm, about 10 minutes.

Chanterelle Mushroom Sauce

1/2 pound chanterelles, sliced

1 tablespoon chopped shallots

1 teaspoon chopped garlic

1 tablespoon butter

1/4 cup King Estate Pinot Gris

3/4 cups heavy cream

salt and pepper, to taste

• Preheat saute pan, and then add chanterelles, shallots, garlic and butter.  Cook until mushrooms are soft.  Drain off excess liquid and add wine.  Cook to reduce.  Add cream and reduce until it coats the back of a spoon, about 10 minutes.  Season to taste, then ladle over the cooked salmon.

 

 

Scrambled Eggs Infused with Truffle Flavor

• Fill a quart glass jar with uncooked eggs still in their shell.  Add a White Oregon Truffle.  Close the lid on the jar.  Let sit in the refrigerator for a week.  Scramble the eggs with a little milk or cream for divinely truffle infused scrambled eggs.

 

 

Spaghetti with Truffles (based on Jack Czarnecki's Spaghetti with Truffles)

1/2 to 1-1/2 pounds spaghetti (depending if used as accompaniment or main course)

3 tablespoons butter

3 tablespoons flour

1 cup heavy cream

1 cup milk

salt

dash cayenne pepper

1 pound bay scallops, lightly cooked

whole white truffle

• Cook the spaghetti in 2-3 quarts of salted water
• Combine the flour and butter in a saute pan, and stir together over a medium heat for 5 minutes.
• While stirring, add the cream and milk.  Stir until it becomes thick.  Add some salt and cayenne pepper.
• Pour sauce over the spaghetti, tossing together. 
• Add the scallops and toss again.
• Grate the fresh truffle directly over the pasta dish.  Toss again and serve.

 

 

Becky Reams' Papardelle with Balsamic Mushrooms

2 tablespoons extra virgin olive oil

1 tablespoon butter

2 large shallots, minced

2 cloves garlic, minced

2 large portabello mushrooms caps, sliced fairly thin

5 ounces morel mushrooms, approximately 1/2 cup or more if you like, sliced in half, or quartered if large

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1 tablespoon fresh oregano

3 tablespoons balsamic vinegar

1/3 cup veal stock (beef stock can be substituted, if veal stock is unavailable)

pinch of salt and of  fresh ground black pepper

2 ounces mascarpone cheese

5 ounces papardelle pasta (tagliatelle or fettuccine can be substituted if papardelle is not available)

1 pound scallops, lightly sauteed, optional

• Heat olive oil and butter over medium to medium-high heat.  Add garlic and shallots.  Saute for 3-5 minutes, until soft and beginning to caramelize, being careful not to let the garlic burn...that's not tasty. 
• Add both varieties of mushrooms.  Continue to saute for about 7 more minutes, or until the mushrooms are softening and coloring. 
• Stir in herbs and let cook until they become fragrant.
• Add balsamic vinegar.  Stir around pan to deglaze.  The pan should sizzle and the vinegar should begin to reduce rather quickly. 
• After 1 minute, add stock. 
• Season with salt and pepper to taste.  Bring sauce to heavy simmer, and let reduce for 7-10 minutes, uncovered.
• Meanwhile, bring a large pot of heavily salted water to a boil.  When rapidly boiling, add pasta and cook as per package direction.
• After sauce has simmered and reduced slightly, lower heat to medium, and stir in cheese.  This will assist in thickening the sauce further.  Taste and re-season with more salt if necessary (I usually add another 1/4 teaspoon says Becky).  
• When pasta is perfectly cooked (Becky notes that she prefers the pasta to be a little al dente, but to each his own), drain and add to the mushroom sauce.  Toss together and serve to 2 diners with the scallops on top, if desired.
• Becky notes that she usually tries to layer the large noodles on top of one another, then mounds the beautiful mushrooms on top and recommends garnishing with a few extra oregano leaves if desired.

Becky concludes her recipe by noting that "this is a fabulous meat free meal that tastes so rich, but if you would like to further gild the lily, you could pan sear a  few scallops (like Steven and I decided to do), and place those on top.  Scallops and woodsy mushrooms work beautifully together."

 

 

Cheryl Perry's Pan Seared Chanterelle Crusted Chicken Breast Topped with Caramelized Shallots, Chanterelles & Pears 

1 cup dried chanterelle mushrooms  

2 teaspoons kosher salt, divided

1-1/4 teaspoons white pepper, divided

2 tablespoons butter

1 tablespoon olive oil

4 cups peeled shallots, thinly sliced

2 cups fresh chanterelle mushrooms, sliced

2 Bosc pears, peeled, cored and thinly slice

non stick cooking spray

4 8-ounce boneless and skinless chicken breasts

Garnish:

2 tablespoons smoked gouda cheese, shredded

1 tablespoon chopped parsley

• Preheat oven to 350 degrees.
• Place dried mushrooms into a blender, spice grinder or food processor and puree into a powder.  Blend in 1 teaspoon salt and 1 teaspoon pepper.  Set aside.
• In a medium skillet, melt the butter and olive oil over medium heat.  Add shallots, reducing heat to low.  Stir and cook shallots 5 minutes.  Add mushrooms and pears to skillet.  Sprinkle in remaining salt and pepper, continuing to cook for another 10 minutes.  Remove mixture from heat and cover to keep warm.  Spray a large oven proof skilled with non stick cooking spray.
• Pat the mushroom powder on all sides of the chicken and sear each side over medium heat for 3 minutes.  Place in oven and cook for 10-12 minutes or until juices run clear.
• To assemble the dish, place one chicken breast on each individual serving dish.  Spoon the shallots, chanterelle and pear mixture over the top.  Garnish with smoked gouda and parsley.
• Makes 4 servings.

 

 

Cheri Authement's Tangy Turkey Breast

3-4 pound turkey breast

2 cups whole cranberries

1/2 cup water

1/2 cup sugar

1/3-1/2 cup Marsala

2 tablespoons olive oil

12 ounces baby portabellas, sliced

1 large Vidalia onion, chopped

1 teaspoon mustard powder

1 teaspoon red curry powder

1/4 teaspoon ground cardamon

3/4 teaspoon cinnamon

1/4 teaspoon salt

1/3 cup light sour cream

• Heat oven and cook turkey breast, covered, according to package directions (or, at 350 degrees for 15-20 minutes a pound.  Reserve last 20 minutes to cook with sauce.
• Combine cranberries, water, and sugar in a sauce pan.  Bring to a boil.  Stir and reduce heat when berries begin to pop.  Add the Marsala, cook for about 10 minutes total.
• Meanwhile, heat olive oil in a saute pan.  Add mushrooms and onions.  Cook until onions become transparent.  Stir in mustard powder, curry powder, cardamon, cinnamon and salt. 
• Add cranberry mixture to the mushroom mixture.  Stir in sour cream. 
• Cut slits into turkey breast, and pour cranberry mixture over the turkey breast.   Cover and cook 20 minutes.  Sauce will darken.
• Serve to 8-10 diners with side dishes of mashed potatoes or yellow rice, a salad with dark greens and rolls.

 

 

TerryAnn Moore's Herbed Mushroom Brunch

 3 cups brioche or challah bread, cut into 1/2" cubes

12 ounces breakfast sausage, cooked, drained and crumbled

1 shallot, diced

3 cups sliced mushrooms

1/2 cup diced tart apple

1/4 cup dried cranberries

6 eggs

1 cup buttermilk baking mix (such as Bisquick)

1 cup sour cream

1 cup milk

2 tablespoons Dijon mustard

2 tablespoons snipped parsley

1 tablespoon each:  snipped fresh sage, rosemary and chives

1-1/2 cups grated muenster cheese

• Butter a 9-10" square casserole pan.
• Mix the bread, sausage, shallot, mushrooms, apples and cranberries.  Put in prepared casserole pan.
• Whisk together the eggs, baking mix, sour cream, milk, mustard and herbs.  Pour slowly over ingredients in casserole so the mixture has a change to soak into the bread.
• Top with the grated cheese.
• Bake in preheated 350 degree oven for 40-50 minutes or until puffed and golden.

NOTE:  This recipe can be put together the night before, then covered with plastic wrap and baked in the morning.

 

 

Candy McMenamin's Warm Steak and Mushroom Spinach Salad with Spicy Walnut Vinaigrette

Vinaigrette:

2 tablespoons walnut oil

2 tablespoons extra virgin olive oil

1/4 cup dry white wine

2 tablespoons finely minced jalapeno peppers

1 tablespoon chopped fresh cilantro

2 tablespoons chopped walnuts

Salad:

1 tablespoon butter

1 shallot, sliced

4 beef strip loin steaks, cut about 3/4 inch thick

1 pound mixed mushrooms (such as cremini, portobello, shitake, and button), sliced

6 ounce package baby spinach

4 ounces cotija cheese (substitute good quality Parmesan cheese if not available), crumbled

Garnish:

Chopped walnuts and cilantro sprigs

• In a small bowl, whisk all vinaigrette ingredients together, except walnuts.  Fold in walnuts.  Set aside.
• Melt butter in 12" skillet over medium high heat.  Add steaks and cook 4 minutes per side until browned and medium rate.  Remove to a carving board. 
• Place mushrooms in hot skillet and saute 4 minutes.  Remove from heat. 
• Arrange spinach on four serving plates.  Evenly distribute mushrooms over spinach.
• Carve steaks into 1/4" strips and arrange over mushrooms.  Sprinkle cotija cheese over each salad.  Evenly drizzle walnut vinaigrette over salads.  Garnish with chopped walnuts and springs of cilantro.

 

 

Ahwahnee Resort Hotel's Breast of Pheasant

8 4-ounce boneless plain or smoked pheasant breast

1/4 cup kosher salt

5 tablespoons extra virgin olive oil

1 peeled and finely chopped shallot

1 clove crushed garlic

1-1/2 pounds various sliced mushrooms (shiitake, oyster, cremini, black trumpet and matsutake all work well

1/4 cup dry white wine

1/4 cup veal or beef stock

4 tablespoons unsalted butter, cut into pieces

salt and freshly ground white pepper

• Fill a large bowl with 8 cups of cold water and dissolve salt. Add pheasant and soak in refrigerator overnight. The following day, drain pheasant, pat dry and set aside.
• Heat 3 tablespoons of olive oil in a large skillet over medium high heat. Add shallots and cook, stirring frequently with a wooden spoon for 1-2 minutes or until shallots are lightly browned. Add garlic and cook for 30 seconds. Add mushrooms and stir constantly for 3 minutes or until mushrooms are soft and liquid has evaporated. Add wine, and beef or veal stock, scraping any browned bits stuck to bottom of skillet. Cook for 2 minutes or until mixture is reduced by half. Add a few pieces of butter at a time, swirling skillet over heat for 1 minute or until butter is melted and sauce is velvety. Season to taste with salt and pepper. Keep ragout warm over low heat.
• Heat remaining 2 tablespoons of oil in another large skillet over medium high heat. Add pheasant, skin side down, and cook for 2 minutes or until golden brown. Turn breasts over, reduce heat to medium and continue cooking for 3-5 minutes or until just cooked through. Transfer breasts to a cutting board, cover loosely with foil and set aside for 5 minutes.
• To serve, slice each pheasant breast on the bias into 1/4 inch thick slices. Divide mushroom ragout between eight warm plates and arrange a sliced pheasant breast on top of each. 

 

 

Betty Roebottom's Portobello Mushroom Torta

1 1/2 tablespoons unsalted butter, plus extra for buttering the pan

6 ounces portobello mushrooms

1 1/2 tablespoons olive oil

1/2 cup chopped shallots, about 3 large

1 1/2 teaspoons crushed dried rosemary

1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper

1/2 cup whole milk

1 egg plus 1 egg yolk

1/3 cup all purpose flour

1/3 cup Parmesan cheese

1/2 teaspoon baking powder

2-3 fresh rosemary sprigs for garnish

2 teaspoons chopped flat-leaf (Italian) parsley for garnish

• Butter a 9 inch pie plate. Preheat oven to 375 degrees.
• Cut off most of the tough stems from the mushrooms. Cut mushrooms into 1/2 inch dice to yield about 3 1/2 cups.
• Heat butter and oil in a large skillet over medium high heat until hot. Add mushrooms and shallots and cook, stirring, 4-5 minutes until vegetables are softened and all liquids have evaporated. Sprinkle vegetables with rosemary, salt and pepper and stir a minute more. Spoon mixture into the buttered pie plate.
• In a small bowl, whisk together milk, egg and egg yolk. In a medium bowl combine flour, cheese and baking powder. Whisk milk and egg mixture into dry ingredients, mixing just until well-blended. Then pour the batter over the mushrooms.
• Bake torta on center rack of oven until puffed and golden on top, 25-30 minutes. Remove and garnish with rosemary springs and parsley.

 

 

Cooking Light's Pork Tenderloin with Exotic Mushrooms

8 ounces uncooked wide egg noodles

1 pound pork tenderloin, trimmed

1 teaspoon olive oil

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

8 ounces exotic mushrooms (we used hedgehogs)

1/2 cup water

1 tablespoon all-purpose flour

2 tablespoons Worcestershire sauce

8 ounces reduced-fat sour cream

2 tablespoons chopped fresh parsley

• Cook pasta according to package directions, omitting salt and fat. Drain, keep warm.
• Cut port crosswise into 4 pieces.  Cut each piece in half lengthwise. Slice each half into thin strips.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add olive oil. Add pork, salt, thyme, pepper, and mushrooms to pan. Saute 4 minutes or until pork is desired degree of doneness and mushrooms are tender. Remove from heat.
• Combine water, flour and Worcestershire sauce n a medium bowl, stirring with a whisk until smooth. Stir in sour cream.
• Add sour cream mixture to pan, stirring to combine. Return pan to medium-high heat. Bring to a boil, cook 1 minute or until sauce thickens, stirring constantly.
• Serve the pork mixture over noodles. Sprinkle with parsley. Serve immediately.

 

 

America's Test Kitchen's Pasta with Mushrooms

table salt

1 pound campanelle or farfalle

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

4 large shallots, minced, about 1 cup

3 medium garlic cloves, minced or pressed through a garlic press, about 1 tablespoon

10 ounces shiitake mushrooms, stems discarded, caps wiped clean and sliced 1/4 inch thick

10 ounces cremini mushrooms, wiped clean and sliced 1/4 inch thick

1 tablespoon plus 1 teaspoon minced fresh thyme leaves

1-1/4 cups low-sodium chicken broth

1/2 cup heavy cream

1 tablespoon juice from 1 lemon

ground black pepper

2 ounces grated Parmesan cheese, about 1 cup

2 tablespoons minced fresh parsley leaves

• Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
• Meanwhile, melt the butter with the oil over medium heat in a 12 inch skillet. Add the shallots and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Increase the heat to medium-high. Add the shiitakes and cook, stirring occasionally, for 2 minutes. Add the cremini and 1/2 teaspoon salt. Cook, stirring occasionally, until the moisture released by the mushrooms has evaporated and the mushrooms are golden brown, about 8 minutes. Add the thyme and cook until fragrant about 30 seconds. Transfer the mushrooms to a bowl and set aside.
• Add the chicken broth to the skillet and bring to a boil, scraping up the browned bits. Off the heat, stir in the cream and lemon juice and season with salt and pepper to taste.
• Add the mushrooms, chicken broth mixture, cheese, and parsley to the pasta. Toss over medium-low heat until the cheese melts and the pasta absorbs most of the liquid, about 2 minutes. Adjust the consistency of the sauce with the reserved pasta cooking water and serve immediately.

 

 

Peppered Lamb Chops

2 teaspoons coarsely ground peppercorns

4 shoulder lamb chops, about 1/2 inch thick

2 tablespoons butter, divided

1 large shallot, minced

1/2 pound mushrooms, sliced 1/2 inch thick (dried boletus make a wonderful flavor contribution to this recipe)

2 tablespoons brandy

2 tablespoons whipping cream

cooked fettuccine, optional

• Pat ground peppercorns onto both sides of lamb chops. Set lamb aside at room temperature for 30 minutes.
• Heat 1 tablespoon butter in a large skillet over medium heat. Add lamb chops and brown on both sides, about 2 minutes per side. Remove and set aside. Add remaining 1 tablespoon butter along with shallot and mushrooms. Saute until lightly browned, about 5 minutes. Add brandy and cook over high heat 1 minute, stirring to loosen any browned bits in skillet.
• Add beef broth. Return lamb to skillet. Lower heat, cover and simmer 10 minutes, turning lamb halfway through cooking time. Remove lamb and keep warm. Stir cream into skillet. Cook over high heat until thickened, about 5 minutes.
• To serve, place fettuccine on 2 dinner plates. Top each with 2 lamb chops and half the sauce. Serve immediately.

 

 

Shoko's Cold Japanese Noodles with Toppings

Noodles

1 pound Asian egg noodles, cooked and drained

1 tablespoon peanut oil

Noodle dressing

3 tablespoons soy sauce

3 tablespoons dark sesame oil

4 teaspoons rice vinegar

1 tablespoon granulated sugar

1/2 teaspoon to 1-1/2 teaspoons chile oil, to taste

1 teaspoon finely grated fresh ginger

Suggested toppings

Thinly sliced shiitake mushrooms, sauteed in peanut oil

Diced ham

Diced cooked chicken

Cooked shrimp

Grated carrots

Thinly sliced cucumbers

Thinly sliced radishes

Chopped green onions

Chopped cilantro

Snow peas or green beans, blanched

Fresh bean sprouts

Orange or tangerine sections

Peanuts or cashews, toasted and chopped

Toasted sesame seeds

To make noodles: 

• Prepare according to package directions.  Rinse with cold water.  Drain.  Toss with peanut oil

To make dressing: 

• Combine soy sauce, sesame oil, vinegar, sugar, chili oil and ginger in a large bowl.  Stir until sugar is dissolved.  Add noodles and toss to coat evenly with dressing.  Allow to marinate 20 minutes at room temperature or several hours in refrigerator. 

To make toppings: 

• Prepare choices of toppings.  Arrange in small serving bowls.  Toss noodles once again and arrange on chilled platter before serving with toppings.

 

Asian Catfish Wraps with Shiitake Mushrooms

1 teaspoon dark sesame oil, divided

1 pound catfish nuggets (or fillets cut into bite-sized pieces)

3 cups thinly sliced napa cabbage

1 cup thinly sliced shiitake mushroom caps (I used 1/2 cup dehydrated mushrooms that I rehydrated for 30 minutes in lukewarm water)

3/4 cup shredded carrot

1/2 cup sliced green onions

1 tablespoon minced ginger root

1 tablespoon minced garlic

1/4 cup hoisin sauce

1 teaspoon chili garlic sauce

4 8-inch flour tortillas

• Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium high heat.  Add catfish nuggets.  Cook 3 minutes or until done, stirring frequently.  Remove from pan.
• Add remaining 1/2 teaspoon of dark sesame oil to pan.  Add cabbage, mushrooms, carrot, green onions, ginger and garlic.  Saute 2 minutes or until carrot is tender-crisp.  Stir in catfish nuggets, hoisin, and chili garlic sauce.  Cook 1 minute, or until thoroughly heated.  Remove from heat.
• Warm tortillas.  Divide mixture evenly among the tortillas and roll up.

 

Langdon Cook's Creamy Chanterelle Pasta

1 pound bow-shaped pasta

1 gallon water

1 tablespoon kosher salt

1/4 cup butter, divided

1/4 pound bacon or pancetta, diced

1-2 shallots, finely chopped

1 pound fresh chanterelles, sliced

Kosher salt and freshly ground black pepper, to taste

1 pint heavy cream, divided

4 ounces, about 1 cup, sweet peas, fresh or frozen

1/2 cup freshly grated Parmesan cheese

• Warm a mixing bowl in 250 degree oven. 
• Put the water and salt in a large kettle over high heat.
• To make the sauce, melt half the butter in a large saute pan over medium high heat and add the diced bacon.  Do not drain the fat.  As the bacon begins to crisp, add the shallots and cook until they are tender, about 4 minutes.  Add the chanterelles, cook until they release their moisture, then stir in the salt and pepper.
• Drop the noodles into the boiling water with kosher salt, and while they are cooking, finish the sauce.
• Combine the remaining butter and half the cream in the warm mixing bowl and put the bowl back into the oven.  Pour the remaining cream over the mushrooms and allow it to simmer away while the pasta cooks.  Just before the pasta is ready, add the peas to the chanterelle cream sauce.
• Drain the noodles and toss them in the warm mixing bowl.  Pour on the sauce and toss with the grated Parmesan cheese.

 

 

Salmon Salad after Six

Raspberry Vinaigrette

1/2 cup sweetened rice wine vinegar

1 tablespoon Dijon mustard

1 tablespoon raspberry jam

3 drops chili oil, or to taste

1/4 cup water

1/4 cup olive oil

Salad

6-8 medium shiitake mushrooms, thinly sliced

2-4 tablespoons sesame oil

raspberry vinaigrette, divided

2 tablespoons soy sauce

2 4-6 ounce boneless salmon fillets

12 asparagus spears, peeled and trimmed if necessary

2-3 cups meschun mix salad greens

1 ripe pear, thinly sliced and cut into 1/2 inch squares, or other fruit of your choice

1/4 cup toasted sliced almonds, or other nuts of your choice

1 tablespoon thinly sliced green onion tops

1/2 cup cooked basmati rice, divided, about 1/4 cup raw, or other rice of your choice

To make raspberry vinaigrette:  In a small bowl, whisk together the vinegar, mustard, jam, chili oil and water.  Slowly drizzle in olive oil, whisking constantly until thickened.  Set aside. Makes about 1 1/4 cups.

To make the salad:  In a small saute pan, add the shiitake mushrooms and sesame oil and saute over medium heat until mushrooms are well done, almost caramelized, about 15 minutes.  Be sure to stir constantly, watch carefully and do not burn.  Remove with slotted spoon and set aside.  Mushrooms will have a slightly leathery appearance.

• Prepare a barbecue grill with medium hot coals.  Oil grill rack.  Pour 1/2 cup of the prepared vinaigrette into a small bowl and whisk in the soy sauce.  Brush salmon with vinaigrette.  Place fillets on grill, flesh side down, 3 inches from the heat source, and cook for 5-7 minutes, basting with the vinaigrette mixture.  Turn fillets over, baste again and cook until fish flakes easily, another 5-7 minutes. Remove to a plate.
• Meanwhile, grill asparagus about 5-7 minutes, basting with the vinaigrette mixture. 
• In a mixing bowl, toss the salad greens, pear, almonds and green onion tops with 1/2 cup vinaigrette.  Divide the mixture between 2 dinner plates.  Place 1/4 cup rice on each plate in the center of the greens.   Divide the mixture between 2 dinner plates.  Place 1/4 cup rice on each plate in the center of the greens.  Drizzle remaining vinaigrette over the rice.  Arrange 6 asparagus spears over each plate of rice and crown each salad with a fillet.  Garnish with prepared shiitake mushrooms and serve.

 

 

Leif Eric Benson's Breast of Chicken with Chanterelles

6 skinless, boneless chicken breasts, about 5 ounces each

vegetable oil spray

1 tablespoon chopped onion

1 clove garlic, minced

2 tablespoons, butter

3/4 pound fresh chanterelles

1 teaspoon marjoram

1/2 cup good quality dry sherry

salt and pepper, to taste

1 cup butter, melted

• Season both sides of the chicken breasts with salt and pepper.  Place on a hot grill sprayed with vegetable oil (or saute in a pan with butter).  Turn the breasts every 3-4 minutes.  Cook until firm but not dried out.
• In a separate pan, saute the onion and garlic until the onion is translucent.  Do not let the garlic brown.  Add the chanterelles and marjoram, and lightly saute.  Season with salt and pepper.
• Deglaze the pan with sherry and simmer until the liquid has reduced by half.  Whisk in the soft butter a little at a time until well combined.  Check the seasoning and keep the sauce warm until needed.
• To serve, slice the chicken breasts and fan out the slices.  Top with the chanterelle and sherried butter sauce.

 

 

Fine Cooking's Sesame Steak Salad with Asian Pears and Shiitakes

1 pound boneless beef strip steak

2 medium Asian pears, about 8 ounces each

2 scallions, white parts minced, green parts sliced on the diagonal

2 large cloves garlic, minced

1 tablespoon minced fresh ginger

1/4 cup mirin

3 tablespoons fresh lemon juice

2-1/2 tablespoons reduced-sodium soy sauce

1-1/2 tablespoons sesame oil

1 tablespoon plus 1 teaspoon toasted sesame seeds

Kosher salt and freshly ground black pepper

2 tablespoons rice vinegar

2 teaspoons fish sauce

1/2 - 1 ounce dehydrated shiitake mushrooms, rehydrated in warm water (optional)

1 small head Boston lettuce, torn into bite-size pieces

1 small romaine heart, torn into bite-size pieces

4 large red radishes, thinly sliced

1/4 medium seedless cucumber, halved and thinly sliced

1 tablespoon vegetable oil

• Trim and freeze the steak until slightly firm, about 1 hour; this makes it easier to slice.  Cut the steak crosswise into 4 pieces.  Flip each piece onto a cut edge and slice across the grain 1/8 inch thick.
• Cut one of the pears in half.  Peal and core one half and then grate it on the small holes of a box grater set in a medium bowl.  Add the minced scallions, garlic, ginger, mirin, 2 tablespoons of the lemon juice, 2 tablespoons of the soy sauce, 1/2 tablespoon of the sesame oil, 1 teaspoon of the sesame seeds, 1/4 teaspoon salt, and a few grinds of pepper.  Add the beef and toss well.  Cover and refrigerate for 30 minutes to 4 hours.
• In a small bowl, whisk the rice vinegar and fish sauce with the remaining 1 tablespoon lemon juice, 1/2 tablespoon soy sauce, 1 tablespoon sesame oil and 1 tablespoon sesame seeds.
• In a medium bowl, toss the lettuces with 3 tablespoons of the dressing and a sprinkle of salt.  Divide among 4 dinner plates.  Core and thinly slice the remaining 1-1/2 pears.  Put the pears, radishes, and cucumber in the bowl and toss with the remaining dressing.   Scatter over the lettuce.
• Drain the beef and gently pat dry.  Heat a 12 inch cast iron skillet over medium high heat until hot.  Add the oil, swirl  to coat the pan, and then scatter half of the beef evenly in the pan.  Cook, flipping once, until the beef is nicely browned and barely cooked through, 1 to 2 minutes per side.  Transfer to a bowl and repeat with the remaining beef.  Add the mushrooms to the skillet and cook until hot.
• Top the salads with the beef, mushrooms and any accumulated juices.   Garnish with the remaining scallion greens and serve.

 

 

Grilled Salmon Bedded on a Chicory Salad

8 tablespoons olive oil, separated

1/2 pound chanterelles, cut into 1/2 inch cubes or slices

1/4 cup thinly sliced green onions or chives

2 tablespoons rice wine vinegar

4 cloves garlic, minced

1/3 cup minced fresh thyme leaves or 2 tablespoons dried thyme leaves

6 servings of salmon

9 cups bite-size pieces of chicory (curly endive) or red leaf lettuce, if chicory is not available

1/2 cup chopped, toasted almonds

salt and pepper to taste

• In a 12 inch frying pan, combine 2 tablespoons olive oil and chanterelles.  Stir occasionally over high heat until mushrooms are lightly browned, 10-12 minutes. 
• Meanwhile, combine 1/4 cup oil, green onions, vinegar, garlic and 1/2 the thyme.  Set aside.
• Coat both sides of salmon with olive oil, using about 2 tablespoons total.  Sprinkle both sides of fish with remaining thyme.
• When mushrooms are browned, add oil-vinegar dressing to frying pan.  Remove from heat.  Add chicory or lettuce, mixing until greens are coated with dressing.  At once, place salad on 6 dinner plates or large platter.  Do not wilt the chicory or lettuce.
• Set fish on a grill 4-6 inches above hot coals.  Or, on a rack in a broiler pan 4 inches from oven heat.   Or, in a 450 degree oven.  Cook, until fish reaches 140 degrees internally. 
• Sprinkle almonds on top of salad.  Set fish on salad.  Sprinkle with salt and pepper to taste.

 

 

Chicken, Leek and Mushroom Casserole

1 1/3 pounds boneless, skinless chicken breast halves, about 2 large

Coarse salt and freshly ground pepper

5 tablespoons extra virgin olive oil

1 leek, white and pale green parts only, coarsely chopped and rinsed well

1 celery stalk, cut into 1/2 inch dice

10 ounces cremini mushrooms, halved if large

3 tablespoons all purpose flour

1 tablespoon dry sherry

2 1/4 cups low-sodium chicken stock

3/4 cup whole milk

1 dried bay leaf

8 slices multi-grain bread, crusts removed, sliced cut into triangles

2 tablespoons chopped fresh flat-leaf parsley

1/3 cup finely grated Parmesan cheese, 1 ounce

• Preheat oven to 350 degrees. 
• Season chicken on both sides with salt and pepper.  Heat 2 tablespoons oil in medium saute pan over medium-high heat.  Add chicken, and cook until golden brown on 1 side, 3-4 minutes.  Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more.  Transfer to a plate, and return pan, with drippings to medium heat.
• Heat remaining 3 tablespoons oil in pan.  Add leek, celery, mushrooms, and a pinch of salt.  Cook, stirring occasionally, until vegetables are golden brown and tender, 8-10 minutes.  Stir in flour, and cook stirring often, for 2 minutes.  Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes.  Season with salt and pepper.  Discard bay leaf.
• Arrange bread on bottom of a 2 quart oval baking dish, overlapping slices slightly.  Spoon half of the vegetables and sauce over the bread.  Slice chicken crosswise, 1/2 inch thick, and arrange on bread.  Top with any accumulated juice from chicken.  Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown, and bubbling, 25-30 minutes.  Let stand for 15 minutes before serving.

 

 

Cuisine At Home's Chicken Cordon Bleu Casserole with Creamy Mustard Sauce

For the chicken:

2 tablespoons unsalted butter

12 oz. boneless, skinless chicken breast, cubed

1/4 cup minced shallots

1 tablespoon all-purpose flour

1/2 cup apple juice or cider

1/2 cup low-sodium chicken broth

1/4 cup heavy cream

2 tablespoons grated Parmesan

1 tablespoons stone-ground mustard

1/2 teaspoon dried thyme

1 cup broccoli florets, blanched

1/2 cup dehydrated wild mushrooms, rehydrated in warm water, drained

Salt and cayenne pepper, to taste

For the casserole:

2 round sourdough loaves (each 6 inches)

3 thick slices smoked ham (2 oz.)

2 slices Swiss cheese, divided

2 teaspoons grated Parmesan, divided

• Preheat oven to 400 degrees.  Coat a small baking sheet with nonstick spray.
• Melt butter over medium-high heat in a saute pan.  Add chicken and saute until beginning to brown, about 5 minutes.
• Stir in shallots and saute until softened, 2 minutes.  Sprinkle with flour, cook 1 minute.
• Combine apple juice and broth.  Slowly add, stirring constantly to avoid clumping.
• Stir in cream, Parmesan, mustard, and thyme.  Simmer after each addition until sauce is thickened, about 5 minutes.  Add broccoli and rehydrated mushrooms.  Season with salt and cayenne.  Reduce heat to low.
• Hollow out loaves by cutting off tops and tearing out insides.  Remove as much bread as possible.  Compress any remaining bread inside loaves to make room for filling. Toast loaves directly on oven rack, about 5 minutes.  Remove to prepared baking sheet.
• Arrange ham slices in bottom of each loaf.  Using a slotted spoon, divide chicken mixture evenly between loaves, reserving sauce in pan.  Top the chicken in each loaf with a slice of Swiss and sprinkle with 1 teaspoon Parmesan.
• Bake casseroles until cheese melts, 7-10 minutes.  For extra browning, broil casseroles on high, 3-5 minutes.
• Serve each casserole with reserved cream sauce.

 

 

Martha Stewart's Eggs and Morels Baked in Cream

1 tablespoon unsalted butter, plus more for dishes

1 small shallot, finely chopped

8 fresh morel mushrooms (about 1 cup), halved lengthwise

salt

1 cup heavy cream

4 large eggs

freshly ground pepper

1 tablespoon finely chopped fresh chives

crusty bread, for serving

• Preheat oven to 375 degrees.  Melt butter in a medium skillet over medium-low heat.  Add shallot.  Cook, stirring constantly, until shallot has softened, about 2 minutes.  Add mushrooms and a pinch of salt.  Cook, stirring occasionally, until mushrooms have softened, about 5 minutes.  Add cream; bring to a simmer.  Immediately remove from heat, and let mushroom mixture cool 5 minutes.
• Butter 4 6-inch shallow baking dishes.  Place dishes on a rimmed baking sheet.  Crack 1 egg into each baking dish, keeping yolks intact, and season with salt and pepper.  Pour the mushroom-cream mixture into dishes, dividing evenly, and sprinkle with chives.  Bake on baking sheet until the egg whites are just set, 9-12 minutes.  Serve with bread, for dipping.

 

 

New Orleans School of Cooking's Crawfish Etouffee

1 cup flour

1 cup oil

2 teaspoons Joe’s Stuff seasoning blend (we used a spicy seasoning blend of our own choice)

4 cups chopped onions

2 cups chopped celery

1 cup chopped green pepper

½ cup dehydrated wild mushrooms, rehydrated and chopped (of course, we just had to add mushrooms to  their etouffee!)

1 tablespoon chopped garlic

2 cups chicken stock or flavored water

2 pounds crawfish tails (the instructor recommends substituting shrimp if crawfish are not available)

• Add flour to hot oil to make a dark, chocolate colored roux, stirring constantly.  Add seasoning blend to roux, along with onions, celery, green pepper, mushrooms, and garlic.
• Heat chicken stock until piping hot, gradually stir in roux until blended well.  Cook 20 minutes over medium heat.
• Add crawfish (or shrimp), and cook an additional 10 minutes.  If desired, add chopped green onions and parsley 5 minutes before serving.
• Accompany with rice.

 

 

Pork Scaloppini with Lobster Mushrooms in a Marsala Cream Sauce

1/3 cup flour

1 teaspoon each salt, black pepper, and dried oregano

1 pound pork sirloin, pounded about 1/4 inch thick

2-3  tablespoons olive oil

3 tablespoons butter

4 ounces lobster mushroom, cut into a small dice

3 tablespoons chopped garlic (yes, you read it right - 3 tablespoons!)

2/3 cup sweet marsala wine

1/2 cup beef broth

1/2 cup heavy cream

• In a bowl, combine flour, salt, pepper, and oregano.  Lightly dust the pork with the flour mixture and set aside.
• Heat olive oil in a large frying pan over medium-high heat.  Working in small batches, brown pork in oil, turning once, cooking 3-4 minutes per side.  Transfer pork to a heated platter.
• In the same frying pan, melt butter, than add lobster mushrooms and garlic.  Saute 5 minutes.  Add marsala and broth.  Cook over high heat until slightly reduced, about 5 minutes.  Add cream.  Return to boil.  Pour sauce over pork and serve with mashed red potatoes. 

Note:  This golden tan sauce is not particularly thick - you may wish to thicken the sauce with a little cornstarch mixture.

 

 

Pork & Mushroom Stew

1 tablespoon olive oil

1 tablespoon unsalted butter

1 1/2 pounds pork tenderloin, trimmed, cut into 2 inch pieces, dried with paper towels, seasoned with salt and black pepper

8 ounces cremini mushrooms, quartered

1/2 cup sliced leeks or shallots

1/2 cup diced carrot

2 tablespoons all-purpose flour

1/4 cup dry sherry or white wine

3/4 cup apple cider or juice

3/4 cup low-sodium chicken broth

1 tablespoon thyme

Salt and black pepper to taste

Diced Granny Smith apple

Fresh thyme sprigs

• Heat oil and butter in a saute pan over medium-high heat.  Add pork and saute until brown on both sides, about 2 minutes per side.  Remove pork to a plate.  Set aside.
• Sweat mushrooms, leeks, and carrot in same pan over medium heat until softened, 3-4 minutes.  Stir in flour and cook 1 minute.
• Deglaze the pan with sherry, scraping up any bits on bottom of pan, and reduce until evaporated.  Stir in cider and broth; bring to a boil.  Reduce heat to medium-low.  Add pork with residual juices and thyme.  Simmer until thickened, 5 minutes.  Season with salt and pepper.
• Garnish each serving with diced apple and a sprig of thyme.

 

 

Pork Chops with Bolete Powder & Hazelnuts 

1/2 - 1 teaspoon dehydrated bolete mushroom powder

1/2 cup hazelnuts, finely chopped

1 teaspoon parsley, chopped

1 teaspoon thyme, chopped

Zest of 1/2 navel orange

1/4 teaspoon salt

1/4 teaspoon black pepper, freshly ground

1/8 teaspoon cayenne pepper

1 1/2 tablespoons roasted hazelnut oil

1/2 tablespoon lemon juice

1/2 teaspoon honey

2 boneless center-cut or loin pork chops, 3/4 to 1 inch thick, trimmed of excess fat and brined

• Preheat oven to 350 degrees.
• Combine all ingredients except the pork chops in a bowl. 
• Press the pork chops into the hazelnut mixture, making sure that they are well coated. 
• Place in a cast iron skillet or on a baking sheet and bake for 20-30 minutes or until internal temperature reaches 140 degrees.
• Remove chops from oven, transfer to a serving plate, loosely cover with foil and let rest for 5 minutes before serving with a side of buttered pasta.

 

 

Country Garden's Morel Frittata

4 eggs

1 cup heavy cream

Salt and freshly ground black pepper

2 tablespoons butter

1 cup chopped yellow onion

1 ounce dried morels, reconstitued in warm water for 30 minutes

1 small bunch fresh spinach, stems trimmed

2 sprigs flat-leaf parsley, chopped

Sour cream

• Whisk the eggs and cream together in a large bowl.  Season with salt and pepper.  Set aside.
• Preheat broiler.
• Melt butter in cast iron skillet over medium-high heat.  Add onion, seasoning with salt and pepper.  Cook 5 minutes, stirring often.
• Add morels and their liquid.  Continue to cook until onions are translucent, morels are tender and and the liquid has been reduced to a teaspoon or so.
• Add spinach to skillet.  Cook and stir about 3 minutes or until spinach has wilted.
• Reduce heat to medium, and pour the eggs into the skillet with the mushroom mixture.  Stir to ensure that the mushrooms and spinach are evenly arranged in the pan.  As the frittata cooks, lift the cooked edges, allowing the uncooked eggs to flow underneath.  Cook until eggs are just set; the center will still be runny. 
• Put the skillet under the broiler, about 4 inches from the heat.  Cook until golden, about 2 minutes.  Remove from oven, slide frittata onto a serving place, and cut into 4-6 pieces. 
• Garnish with parsley and sour cream.

 

 

Catherine Wilkinson's Savory Forest Mushroom & Sausage Bread Pudding
 
1 pound ground Italian mild sausage, casings removed if necessary

2 cups chopped onion

Salt and freshly ground black pepper to taste

2 tablespoons unsalted butter PLUS 2 teaspoons, divided

1 1/2 pound assorted fresh or dried wild mushrooms OR domestic button mushrooms, sliced (if using dried, re-constitute in hot water for 20-30 minutes, draining well before use.)

1 teaspoon dried marjoram

1/2 cup aged balsamic vinegar

1 (10.5 oz) can of beef broth or stock

1 cup heavy cream

2 eggs

2 egg yolks

1 tablespoon fresh chopped thyme

6 cups hearty (sourdough or whole wheat) bread, cut into 3/4 inch cubes

8 oz. cream cheese, cut into 3/4 cubes, softened to room temperature

• Cook the sausage in a large skillet over medium high heat until well browned, about 8 minutes.  Remove with slotted spoon to a large plate. 
• Add the onions to skillet, lower heat to medium, and season with a little salt and pepper.  Cook until tender, about 5 minutes.  Remove onions to plate with sausage and set aside. In the same skillet melt 1 tablespoon of the butter.  Add half the mushrooms and season with salt and pepper and 1/4 teaspoon of the marjoram.  Cook over high heat until the mushrooms are browned and liquid has evaporated, about 5 minutes.  Remove from pan and set aside with the sausage and onions.Repeat with another tablespoon of butter and remaining mushrooms, adding salt and pepper and 1/4 teaspoon of the marjoram.  When they are browned, add the first batch of mushrooms and the sausage and onions back into the skillet.  Add the balsamic vinegar.  Cook, stirring frequently, over high heat until liquid evaporates and mixture is a rich brown, about 5 minutes.  Remove from heat and set aside to cool.
• Preheat oven to 350 degrees F. 
• In a large bowl, whisk together the beef broth, cream, eggs, egg yolks, thyme and the remaining marjoram.  Season with salt and pepper to taste.  Add the bread and mushroom mixture and stir to incorporate.  Let stand for 10 minutes.  Gently stir in the cream cheese.
• With the remaining 2 teaspoons of butter, grease a 9” x 13” baking dish.  Pour the bread pudding into the baking dish, and smooth evenly into dish with back of spoon.  Bake in preheated oven until browned and firm, about 45 minutes. 
• Serve 8 as an entree. 

 

 

Tony & Pam's Chicken with Wild Mushroom Ragout

Poach Chicken

 

Chicken stock, enough to cover chicken

 

1 carrot, cut into 1" pieces

 

1 stalk celery, cut into 1" pieces

 

1-2 leeks, cut into 1" pieces

 

1/2 teaspoon coriander seeds

 

2 sprigs thyme

 

1 bay leaf

 

3-4 garlic cloves, cut in half

 

2 chicken breasts with skin

• Place all ingredients except chicken in large pot and bring the mixture to a boil.  Add chicken and poach for 10 minutes.  Remove chicken and set aside.  Reserve about 1 cup of poaching liquid for Mushroom Sauce.

Prepare Mushroom Sauce

4 tablespoons salted butter, separated

2 shallots, sliced lengthwise

3 sprigs thyme

2 cloves garlic, diced

Salt, to taste

1 cup or less dried morel mushrooms (or hedgehogs and black trumpets mixed), rehydrated

1 cup white wine

Reserved poaching liquid

1 cup heavy cream

Extra virgin olive oil

• Melt 2 tablespoons of butter in saute pan.  Add next 5 ingredients and saute 5 minutes.  Add wine and reduce.  Add 3/4 - 1 cup of the reserved poaching liquid.  Cook about 5-10 minutes.  Add cream and gently boil until the mixture turns the color of coffee with cream.
• Heat olive oil in separate saute pan.  Add chicken, skin side down, and cook until skin is lightly browned.  Turn, add remaining 2 tablespoons of butter and baste until chicken is cooked, about 5 minutes, depending on the thickness of the breast.  Remove from pan. 
• Slice chicken breast and top with Mushroom Sauce.

 

 

Chef Brad Root's Seared Halibut with Walla Walla Spring Onions, Fava Beans and Shiitake Mushrooms

2 tablespoons vegetable oil, divided

4 6-ounce halibut fillets

Salt and pepper, to taste

2 Walla Walla spring onions, chopped (reserve some chopped green tops:  see note)

1 teaspoon minced garlic

1 cup blanched and peeled fava beans (see note)

2 large fresh shiitake mushrooms, chopped

3/4 cup chicken broth

2 tablespoons butter

1 tablespoon minced fresh tarragon

1 teaspoon fresh lemon juice

Hot cooked white rice

• Heat 1 tablespoon of the vegetable oil in a heavy saute pan over high heat.  Season both sides of the halibut fillets with salt and pepper.  Once oil is hot, add seasoned halibut.  Sear the fish until it's just cooked through, 3-4 minutes each side, depending on thickness.  Remove to a platter and keep warm.
• Add remaining oil to the saute pan and, over medium-high heat, saute onions, garlic, fava beans and shiitake mushrooms until the onions are tender, about 3-4 minutes.  Add chicken broth, bring to a boil and cook until reduced by half, scraping up any browned bits from the bottom of the pan.  Remove from heat and whisk in butter, tarragon and lemon juice, and season to taste with salt and pepper.
• To serve, place rice in middle of each plate and place halibut fillet on top of rice.  Using a slotted spoon, spoon the fava bean and shiitake mixture over the fillets, then drizzle with the pan sauce.  Garnish with reserved green onion tops.

NOTE:  Find Walla Walla spring onions at farmers markets and speciality markets.  You can substitute 4-6 scallions.

NOTE:  To blanch and peel fava beans, boil shelled beans for about 50 seconds.  Remove beans from pot and immediately plunge into cold water.  Drain beans and remove whitish skins, using your fingernail to open the spongy skins, and then pinch the beans free.

 

 

Pepin's Roast Sausage with Potatoes

1/3 cup dried black trumpet mushrooms, or substitute dried porcini mushrooms if they are easier to find

1 pound ground pork, about 18-20% fat

1/3 cup shelled pistachios

2 teaspoons curing salt, preferably Morton Tender Quick

1 teaspoon freshly ground black pepper

1 teaspoon chopped garlic

2 tablespoons dry white wine

To prepare the sausage

• Cover the dried mushrooms with 1 cup of water in a saucepan and bring to a boil.  Reduce the heat and boil gently for about 10 minutes, until most of the moisture has evaporated.  Drain well and coarsely chop.
• Mix the mushrooms and all the remaining sausage ingredients together.  Wrap in plastic wrap to create a log about 10 inches long and 1-1/2 inches thick.  Let cure for at least 48 hours in the refrigerator or as long as 1 week.

2 tablespoons unsalted butter

1 medium onion, split into halves

15 small Red Bliss potatoes, about 1-1/2 pounds, peeled and halved

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

To cook the sausage

• Melt the butter in a large saucepan.  Unroll the sausage from the plastic wrap very carefully, so as not to break it, and place in the saucepan.  Brown on all sides over low heat, turning it gently, for 6-8 minutes.
• Add the onion and potatoes, cover, and cook for 30 minutes.  Turn the sausage and potatoes after 15 minutes so that they brown all around.
• Remove the sausage to a platter and sprinkle the potatoes with the salt and pepper.  Transfer the potatoes and onions to a warm serving platter.  Slice the sausage, arrange next to the potatoes and onions, and serve.

 

 

Creamy Sausage & Bacon Casserole with Boletes

4 tablespoons butter, divided

1/4 cup flour

8 ounces of sweet Italian sausage, cooked and well drained

4 ounces of bacon, cooked and cut into 1/2 to 1 inch pieces

2 cups whole milk

1/2 - 1 cup dehydrated bolete slices, rehydrated, drained, and cut into bite sized pieces

1/4 teaspoon black pepper

6 eggs

3 ounces evaporated milk

1/4 teaspoon salt

6 ounces of refrigerated buttermilk flaky biscuits, cut into squares, OR a batch of homemade biscuit dough

• Heat oven to 350 degrees.
• In a saucepan, melt 3 tablespoons butter.  Stir in flour and whisk until smooth.  Cook over low heat, stirring constantly for 1 minute.  Gradually whisk in milk.  Cook, stirring constantly, until thickened.
• Add sausage, bacon, mushrooms and pepper.  Set aside.
• In a bowl, whisk together eggs, evaporated milk, and salt.  Melt remaining 1 tablespoon butter in skillet over medium heat.  Add egg mixture, cook, stirring until soft scrambled.
• Pour 1/3 of the sauce into a 2 quart casserole dish.  Top with half of the egg mixture.  Repeat layers, ending with sauce.  Place refrigerator biscuits on top of mixture, with points facing upwards.  Or, top with dollops of homemade biscuit dough that have been lighted brushed with melted butter.
• Bake uncovered, 20-25 minutes, or until thoroughly heated and biscuits are golden brown. 

 

 

Martha Stewart's Eggs and Morels Baked in Cream

1 tablespoon unsalted butter, plus more for buttering the baking dishes

1 small shallot, finely chopped

8 fresh morel mushrooms (about 1 cup), halved lengthwise OR 8 dehydrated morel mushrooms, reconstituted in warm water for about 30 minutes and drained

Coarse salt

1 cup heavy cream

4 large eggs

Freshly ground pepper

1 tablespoon finely chopped fresh chives

Crusty bread, for serving

Preheat oven to 375 degrees.

• Melt butter in a medium skillet over medium-low heat.  Add shallot.  Cook, stirring constantly, until shallot has softened, about 2 minutes.
• Add morels and a pinch of salt.  Cook, stirring occasionally, until mushrooms have softened, about 5 minutes. 
• Add cream.  Bring to a simmer.  Immediately remove from heat, and let mushroom mixture cool 5 minutes.
• Butter four 6-inch shallow baking dishes (such as gratin dishes).  Place dishes on a rimmed baking sheet.  Crack 1 egg into each baking dish, keeping yolks intact, and season with salt and pepper.
• Pour the mushroom-cream mixture into the baking dishes, dividing evenly, and sprinkle with chives. 
• Bake on baking sheet until the egg whites are just set, 9-12 minutes.  Serve with bread, for dipping.

 

 

Pork Dumplings with Lobster Mushrooms

12 ounces very lean ground pork

1-1/2 ounces lobster mushrooms, diced into 1/8 - 1/4" pieces

3 green onions, sliced thin

1/2 cup diced bamboo shoots

1 egg white

1/2 teaspoon pepper

1 teaspoon salt

1 teaspoon sugar

1 teaspoon sesame oil

1 tablespoon cornstarch

30 circular wonton wrappers

Carrot shavings

Coriander (cilantro) leaves

30 pieces of wax paper, cut approximately 1" x 1"

• Combine pork thru cornstarch in a large bowl, mixing until well combined.
• Equally divide the pork mixture amongst the 30 wrappers, distributing about 2 teaspoons onto each wrapper, pushing up the sides of the wrapper to form a blanket around the filling, and allowing the filling to slightly rest above the wrapper.
• Place a carrot shaving and coriander leaf on top of each dumpling.
• Place each dumpling on a piece of wax paper. 
• Arrange assembled dumplings in a bamboo steamer, allowing 1/2" - 1" of space between the dumplings, and steam for 15 minutes.
• Accompany dumplings with small dishes of the dipping sauce shown below.

Pork Dumpling Dipping Sauce

1/4 cup soy sauce

1/4 cup beef broth

1/8 cup sesame oil

1 tablespoon rice vinegar

1/4 teaspoon liquid hot pepper sauce

• Combine ingredients and serve in individual dipping dishes

 

 

Nepenthe's Pappardelle with Chanterelles

1/2 pound fresh chanterelle mushrooms

1 1/2 tablespoons olive oil

3 tablespoons butter

1 large shallot or small onion, finely chopped

2 cloves garlic, minced

2 sprigs fresh thyme, stemmed

2/3 cup vegetable stock or water

Salt and freshly ground black pepper

8-12 ounces dried pappardelle pasta or other wide pasta

2 tablespoons chopped fresh parsley

Zest of 1 lemon

1/4 cup grated Parmesan cheese, plus more for passing

• Gently clean the mushrooms with a dry brush.  Avoid soaking in water.  Trim any dry steams.  Slice the mushrooms into 1/2 inch pieces.
• Heat the oil and 1 tablespoon of the butter in a large heavy skillet over medium-high heat.  Add the shallot and cook for 1 minute.  Stir in the mushrooms, garlic and thyme and saute until the mushrooms are browned, 3-5 minutes.  Ladle in the stock, season with salt and pepper, and simmer for 3 minutes, until the mushrooms are just tender.  Remove from the heat.
• Meanwhile, cook the pasta in boiling salted water until al dente.  Reserve 1/2 cup of the pasta water and then drain the pasta in a colander.  Add the pasta to the mushrooms in the skillet along with the remaining 2 tablespoons of the butter.  Cook over moderatley high heat, tossing the pasta to coat and adding pasta water to moisten if needed, until thoroughly coated.  Stir in the parsley and lemon zest.  Divide the pasta among 4 warm places and sprinkle with the Parmesan.  Pass additional Parmesan separately.

 

 

Barbara Estabrook's Cheese, Wild Mushroom 'n Bacon Pie

3 garlic cloves, peeled

1 teaspoon canola oil

4 Oscar Mayer bacon strips, cut into 1/2" pieces

1 pound sliced assorted fresh mushrooms (we used a combination of fresh chanterelles and dehydrated boletes)

1/4 cup finely chopped sweet onion

3 eggs

1 package (8 ounces) Philadelphia cream cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 sheet refrigerated pie pastry

1 cup (4 ounces) shredded sharp cheddar cheese

2 tablespoons grated Parmesan cheese

1/8 teaspoon paprika

• Place garlic on a double layer of heavy-duty foil, drizzle with oil, wrap and bake at 425 degrees for 15-20 minutes until softened.  Remove and cool.
• In a large skillet, cook bacon until crisp.  Remove and drain on paper towels reserving 2 teaspoons drippings in skillet.  Saute mushrooms and onion in drippings until tender.
• In a large bowl, beat eggs until foamy.  Add softened cream cheese and beat well.  Mix in salt, pepper, mushroom mixture and softened garlic.
• Unroll pastry in 9" pie plate, trim and flute edge.  Fill with cheddar cheese and bacon.  Pour egg mixture over the top.  Sprinkle with Parmesan cheese and paprika.
• Bake at 375 degrees for 30-35 minutes until a knife inserted in the center comes out clean.  Let rest for 15 minutes.

 

 

Chicken Thighs in a Golden Chanterelle Cream Sauce

2 tablespoons olive oil, divided

1 cup sliced golden chanterelle mushrooms

1 pound boned, skinned chicken thighs, halved

2 cloves garlic, chopped

1/2 tablespoon dried basil

1/4 teaspoon ground pepper

3/4 cup heavy cream

1/4 cup white wine

Steamed rice

• Heat a large frying pan over medium high heat.  Add 1 tablespoon oil and swirl to coat pan.  Add mushrooms and saute until just turning brown.  Remove from pan and keep warm.
• Add remaining tablespoon of oil to pan, swirling to coat pan.  Add garlic and chicken thighs to frying pan.  Cook until browned and lightly cooked, about 5 minutes.  Remove from pan and keep warm.
• Add basil, pepper, cream and wine to frying pan.  Bring to a boil and cook sauce until slightly thickened.  Return mushrooms and chicken to pan, coating with sauce. 
• Serve chicken and sauce with a scoop of steamed rice.

 

 

Healthy Cooking's Makeover Stuffed Chicken Breasts with Mushroom Sauce

Chicken and Stuffing

4 6-oz. boneless skinless chicken breast halves

1 small onion, chopped

1/4 cup chopped green pepper

1/2 teaspoon canola oil

3/4 cup seasoned bread crumbs

1/4 cup water

1/2 teaspoon poultry seasoning

1/4 cup all-purpose flour

3/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

Mushroom Sauce

1/2 pound sliced fresh mushrooms 

1/4 cup finely chopped onion

2 1/2 teaspoons canola oil

1 tablespoon all-purpose flour

1/2 cup 2% milk

1/2 cup reduced-fat sour cream

1/4 teaspoon salt

1/8 teaspoon pepper

• Flatten chicken to 1/2 inch thickness. 
• In a small nonstick skillet coated with cooking spray, saute onion and green pepper in oil until tender.  Transfer to a small bowl.  Stir in the bread crumbs, water and poultry seasoning.
• Place 1/4 cup stuffing over each chicken breast.  Roll up from a short side and secure with toothpicks.  In a shallow bowl, combine the flour, paprika, salt and pepper.  Coat chicken with flour mixture.
• Place seam side down in an 11 x 7 inch baking dish coated with cooking spray.  Spritz chicken with cooking spray.  Bake, uncovered, at 350 degrees for 45-50 minutes or until a thermometer reads 170 degrees.  Discard toothpicks.
• Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender.  Whisk flour and milk; add to pan.  Bring to a boil; cook and stir for 1 minute or until thickened.  Remove from heat; stir in the sour cream, salt and pepper.  Serve with chicken.

 

 

Todd English's Shiitake Omelette with Crab Salad

2 packed cups cleaned arugula leaves

¼ cup plus 2 tablespoons extra-virgin olive oil

2 teaspoons Madras curry powder

Juice of one lemon

1 shallot, minced

2 teaspoons sesame oil

½ cup grape tomatoes, halved

1 cup fresh crab meat, picked through for cartilage

4 to 5 cilantro leaves, thinly sliced

4 to 5 mint leaves, thinly sliced

1½ cups stemmed, sliced shiitake mushrooms

5 large eggs

1 tablespoon clarified butter

Kosher salt and freshly ground black and white pepper, to taste

• In a blender, combine the arugula, salt, black pepper and ¼ cup of olive oil. Puree until the mixture is homogeneous, drizzling in about ¼ cup of water to loosen if necessary. Check the seasoning and adjust if necessary. Reserve.
• In a small dry sauté pan over medium-high heat, toast the curry powder for about 2 minutes. Reserve.
• Meanwhile, in a medium bowl, combine the lemon juice, half of the minced shallot, sesame oil and 1 tablespoon of the olive oil. Add the crab meat, the reserved curry powder, and the herbs. Gently toss to combine. Reserve.
• In a cast-iron skillet over medium-high heat, add the remaining olive oil, the remaining shallots and the shiitakes. After a few minutes, season with salt and pepper. If they are drying out, add a tablespoon or so of water to rehydrate. Cook for about 4 minutes total until they are colored and tender. Reserve in the pan.
• In a large bowl, combine the eggs, salt, white pepper and 1 tablespoon water, beating with a fork to get them very frothy.
• In a 10-inch non-stick skillet over very high heat, add the clarified butter and heat until it’s just at the smoking point. Add the beaten eggs and stir with a heat-proof rubber spatula for about 30 seconds until they are almost, but not completely set. Remove from the heat and allow the heat of the pan to finish setting it. Place a few tablespoons of the shiitake filling in a line just above the center of the omelette, perpendicular to the handle.
• To serve: Shake the pan downward to begin rolling the omelette over the filling. Use the rubber spatula to aid in the rolling. For the final roll, hold the pan at a steep angle over the plate and tip the omelette onto the plate, seam side down. Using a clean kitchen towel, shape the omelette into the classic “football” shape. Using a sharp paring knife, cut a slit in the top of the omelette. Top with the crab salad mixture, and drizzle the arugula puree over one side of omelette and onto plate.

 

 

Sara Moulton's Spaghetti with Bacon, Eggs and Toasted Crumbs

8 ounces bacon

5 tablespoons unsalted butter, divided

2 cups fresh bread crumbs (made by pulsing homemade style white bread in a food processor, you will need about 4 slices)

2 cups thinly sliced onion

12 ounces spaghetti, broken crosswise in half

2 cups chicken broth

6 large eggs, lightly beaten

• Preheat the oven to 375 F.
• Arrange the bacon on a rack on a rimmed sheet pan and bake it on the middle shelf of the oven until it is crispy, about 25 minutes. Remove from the oven, let cool and crumble.
• While the bacon is cooking, heat 3 tablespoons of the butter in a large nonstick or stick resistant pan over medium heat, add the bread crumbs and cook, stirring constantly, until they are golden and crisp, about 10 minutes.
• Transfer the crumbs to a bowl and toss with a hefty pinch each of salt and pepper and set aside. Wipe out the skillet.
• Add the remaining 2 tablespoons butter to the skillet and the onion (and sliced wild mushrooms, if using) and cook over medium heat, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl and set aside. Add the pasta to the skillet and cook over medium heat, stirring often, until light golden, about 8 minutes. Add the stock, 1 -1/2 cups water and 1/2 teaspoon salt. Bring to a boil and cook at a vigorous simmer, stirring often, until the pasta is tender, about 12 minutes.
• Make a well in the center of the skillet, add the eggs and cook over medium low heat, stirring constantly, until the eggs are just set. Remove from the heat, return the onions and one half of the crumbs and toss well. Add salt and pepper to taste, divide among 6 plates and top each portion with one sixth of the remaining crumbs and the bacon. Serve right away.

 

 

PSMS' Thai Wild Mushroom Coconut Curry (Adapted from Curry Tomato Soup, A Taste of Thai website)

1 tablespoon olive oil

½ pound wild mushrooms, sliced

½ cup minced onion

10 ounce can bamboo shoots

½ tablespoon red curry paste

2 tablespoons brown sugar

28 ounce can peeled plum tomatoes

2 tablespoons fresh lime juice

13.5 ounce can coconut milk

2 tablespoons fresh basil leaves

• In a medium saucepan heat oil and sweat onion and wild mushrooms.  When most of moisture has evaporated, add red curry paste. Cook over a medium heat until onions are soft and curry is dissolved.
• Blend or process tomatoes until smooth and add to pan with onions and mushrooms.
• Add coconut milk. Bring to a boil and turn heat down to a simmer.
• Add sugar, lime juice, and basil. Cook, stirring occasionally until flavors are blended, about 10 minutes.
• Serve with or without rice.

 

 

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.

 

 

Mary Leverette's North Carolina Blue Ridge Breakfast Scramble

2 tablespoons unsalted butter

6 morel mushrooms, cleaned and sliced

1 ramp (a member of the onion and garlic family), finely diced

6 eggs

1/4 cup heavy cream

salt and pepper

• Melt butter and slowly saute morels.  Add ramp. 
• Beat eggs and cream together.  Add to morels and lightly scramble.  Salt and pepper to taste.

 

 

Gillian Archer's Il Polla della Florentina with Il Champignon della Hedgehoggia Florentina

1/2 teaspoon minced garlic

1/4 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon tarragon

1/2 teaspoon Greek seasoning

2 ounces Pinot Grigio (Italian white wine)

2 tablespoons olive oil

2 chicken breasts

• Combine the garlic through olive oil.  Immerse chicken breasts in mixture and marinate for one-half hour. 
• Remove chicken from marinate.  Broil in oven, basting with marinade.  Turn and baste until chicken is golden brown.
• Serve topped with mushroom mixture.

2 tablespoons olive oil

2 ounces Pinot Grigio

1/2 teaspoon minced garlic

1/4 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon tarragon

1/2 teaspoon Greek seasoning

4 ounces hedgehog mushrooms

2 ounces pine nuts

1 ounce sunflower seeds

• Heat olive oil and Pinot Grigio in a saucepan at a medium/low temperature. 
• When liquid begins to simmer, add garlic and herbs.  When mixture begins to render down, fold in mushrooms, pine nuts and sunflower seeds. 
• Saute until seeds and nuts are light brown.

 

 

Diane Denny's Shroom Pie

2 refrigerator pastry pie crust

8 ounces cream cheese, softened

2 eggs

2 teaspoons salt

1 tablespoon ground black pepper

2 cloves garlic, minced

1 tablespoon chopped, fresh rosemary

3 cups thinly sliced fresh mushrooms

1 cup finely chopped green onions

2 cups grated Mozzarella cheese

• Preheat oven to 350 degrees.  Line 2 pie pans with pie crust.
• In a large bowl, beat the cream cheese until smooth.  Add eggs one at a time, beating after each addition.  Add the salt, pepper, garlic and rosemary.
• Pour into pie crusts, being careful not to overfill.
• Bake 30-45 minutes, or until the center is set and toothpick inserted in center comes out clean.

 

 

Tony & Pam Hobb's Harbor Garlicky Crab & Spaghetti

l pound (minimum) cooked, shredded Dungie crab meat

spaghetti noodles for 2 people

1/4-1/2 cup extra virgin olive oil

4 large cloves garlic, chopped fine (depending on your tolerance to garlic, use more or less)

1/2 large Walla Walla onion, diced

2 green onions, chopped

2 tablespoons fresh cilantro, chopped

1/2 cup chopped of either Blacks or Hedgehogs or 1/2 of each mixed

1 tablespoon fresh parsley, chopped, or 1/2 tablespoon dried parsley

1 tablespoon crushed red pepper or flakes

salt and pepper, to taste

Parmesan cheese, to taste

• Catch the crab, or buy 2-3 fresh 6 inch crabs (cooked and cleaned gets you about 1 pound or more of meat).  This is the fiddly, time consuming part of the recipe.  Leave to one side and have a drink of something whilst cleaning up the mess you have left...or do this the day before and leave crab covered in the refrigerator.
• Start boiling water for spaghetti and prepare al dente.
• In a large sauce pan, heat the olive oil.  Saute the garlic and onion over medium heat until translucent.  Add green onions, cilantro and mushrooms.  Saute gently for another 8-10 minutes.  Add parsley, red pepper flakes, and salt/pepper.
• Drain spaghetti.  When we drain the spaghetti, we add a touch of extra virgin olive oil to coat, optional.  Add drained spaghetti to pan and toss well.  Add crab and warm through.  Do not cook for too long or crab gets touch.  Turn out on to warm plates.  Sprinkle with Parmesan cheese to taste and enjoy.
• This recipe is for two people as a main course, accompanied with fresh green salad, home made crusty bread and either a nice crisp Chardonnay or ice cold beer of your choice. 
• If you get any crab and you too are bored with it fresh, try this recipe.  If you are having friends round, this also makes a nice starter for 6-8 people.

 

 

Aimee Day's Mushroom Bechamel Lasagna

This is a labor-intensive recipe, writes Aimee, but it's an absolute show-stopper, and a perfect vegetarian entree for a special occasion.

1 package lasagna noodles

1 1/2 pounds of your favorite mushrooms, according to your taste and budget.  Choose from button, cremini, portobello, shiitake, oyster, or chanterelles. Clean and chop.

1 stick of butter

1/2 cup flour

1 pint light cream (half and half)

1 pint or more strong mushroom stock (I make this with a concentrated jarred paste sold under the brand name "better than bullion," but you can also buy mushroom stock in boxes, or make your own from dried mushrooms.)

1 16 oz container whole milk ricotta cheese

2 large eggs

1 large bunch of spinach, washed

1/2 pound thinly sliced Mozzarella or Monterrey Jack cheese

plenty of grated Parmesan

salt and pepper

• Boil the lasagna noodles just to al dente. Drain, rinse, and drizzle with olive oil so they don't stick together.  Set aside.

Make Béchamel. 

• Over medium low heat, melt butter and add cleaned chopped mushrooms.  Stir and sprinkle with flour. Stir gently (use a wooden spoon) just until flour is incorporated. Add half and half little by little, stirring gently. Bring to a simmer. Add mushroom stock little by little to bring béchamel to desired consistency, pourable but thick. This may take less than the pint of stock. Depends. Keep over very low heat, stirring occasionally. Season with salt and pepper. You should have at least a quart.

Make filling.

• Blanch the spinach in boiling water, drain, squeeze as dry as possible and chop well. In a large bowl, mix ricotta, spinach and eggs (make sure spinach is cool, or eggs will scramble).  Season with salt and pepper.

Assemble lasagna.

• Use your biggest pan. Start with a few tablespoons of béchamel, then a layer of noodles. Add all of the filling in dollops. Another layer of noodles, and a layer of béchamel. End with a layer off noodles. Add the sliced mozzarella on top, and pour over any remaining béchamel until your lasagna pan is full to the brim. Sprinkle lavishly with Parmesan and bake at 350 for one hour. If you like, broil for one or two minutes right before serving to caramelize the cheese.

Enjoy! And don't plan on moving very much for a few hours after.

 

 

Maria Ferjancsik's Chanterelle Mushroom Crust Quiche

1 pound chanterelles, coarsely chopped

6 tablespoons butter

1/2 cup finely crushed saltine crackers

1/2 cup chopped green onion

2 cups shredded Monterey Jack cheese

1 cup small curd cottage cheese

3 eggs

1/2 teaspoon each salt and white pepper

1/4 teaspoon each cayenne and paprika

• In frying pan over medium heat, saute mushrooms in 4 tablespoons butter until limp, about 5 minutes.  Stir in crushed crackers.  Place mixture into well greased pie pan and press into bottom and up sides of pie pan.
• Melting remaining 2 tablespoons butter in frying pan over medium heat.  Add green onions and saute 3 minutes.  Spread onions evenly over mushroom cracker crust in pie pan.  Sprinkle with shredded Monterey Jack cheese.
• In blender or food processor, blend together cottage cheese, eggs, salt, pepper and cayenne.  Pour into crust over shredded cheese carefully so as not to disturb cheese and onion.  Sprinkle with paprika.
• Bake at 350 degrees for 20-25 minutes.  Let stand 10-15 minutes before cutting.  Serve warm either as a lunch or appetizer.

 

 

Smoked Chanterelles & Oyster Mushrooms

• Yes, it does sound a little odd but give it a try.  You are sure to be delighted with the intriguing flavor that smoked chanterelles and oyster mushrooms can add to a dish.
• To smoke the mushrooms, simply place them in a single layer on racks in a "Little Chief" or similar smoker.  Smoke over hickory, alder or other good wood chips over very low heat for a couple of hours.  Too much heat will tend to dry out the mushrooms and may cause them to dehydrate and become leathery.   
• Add to your favorite main dish recipe, cooking the smoked mushrooms thoroughly.

 

 

Grilled Lamb Chops with Morel Sauce, Chateau Ste. Michelle

1 large onion, chopped

1 clove of garlic, chopped

2 strips of bacon, diced

1 tablespoon butter

1/2 pound morels, cut in half

2 tablespoons flour

1 teaspoon chopped, fresh parsley

1/2 teaspoon chopped, fresh rosemary

1 clove garlic, chopped

1 bay leaf

1 cup Cabernet Sauvignon

2 cups veal or beef stock

1 tablespoon Worcestershire sauce

2 tablespoons olive oil

1 teaspoon sugar

8 lamb chops

sprigs of rosemary

• Saute onion and garlic in oil, bacon and butter until soft.  Add morels and saute over medium high heat for 3-4 minutes.  Sprinkle in flour and stir to coat mushrooms.   Add all remaining ingredients, except lamb chops.  Continue to simmer until sauce is reduced by half.
• Grill lamb chops over medium heat until medium rare, approximately 6 minutes per side.  Pour morel sauce over each chop and garnish with sprig of rosemary.

 

 

Beef Tenderloin with Wild Mushroom Sauce

Wild Mushroom Sauce

1/2 pound mushrooms, such as chanterelles or morels

1 tablespoon olive oil

2 shallots, chopped

3 cloves garlic, chopped

1/2 cup red wine

1 cup rich beef stock

1 teaspoon chopped fresh rosemary

1/4 cup heavy cream

salt and pepper, to taste

Beef Tenderloins

1 tablespoon olive oil

4 beef tenderloins, 5-6 ounces each

1 tablespoon cracked black pepper

salt to taste

4 ounces Gorgonzola cheese

For the sauce:

• Slice mushrooms and set aside.  In large saute pan, heat the oil until very hot.  Add mushrooms and saute until tender, 3-4 minutes.  Add shallots and garlic and saute lightly.  Add wine and boil over medium heat until reduced by half, about 2 minutes.  Add stock and reduce by half again, 4-5 minutes.  Add stock and reduce by half again, 4-5 minutes.  Add rosemary and cream and cook for 2-3 minutes to reduce slightly.  Season with salt and pepper.  Keep warm while cooking the tenderloins.

For the tenderloins:

• Preheat oven to 350 degrees.  Heat oil in a large saute pan until smoking hot.  While the oil is heating, coat the tenderloins with pepper and season with salt.  Sear each side in the hot pan until brown, 2-3 minutes total.  Place in oven for about 4 minutes more, until tenderloins are medium rare.
• Place tenderloins on plates and spoon the mushroom sauce over them.  Crumble the cheese over the top and serve hot.

 

 

Mushroom Ravioli in Red Wine Sauce

Ravioli

1 tablespoon peanut oil

1 tablespoon butter

1/4 cup chopped white onion

1/3 cup chopped leak

8 ounces mushrooms, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

24 won ton wrappers, about 6 ounces

Red Wine Sauce

1 tablespoon peanut oil

4 ounces chopped white onion

2 cloves garlic, finely chopped

1/4 teaspoon dried thyme leaves

1 cup robust, fruity red wine

1/2 cup tomato juice

1 tablespoon soy sauce

1 tablespoon chopped fresh chives

• Heat oil and butter until hot in a saucepan.  Add onion and leek.  Saute over medium to high heat for 2 minutes.  Add mushrooms, salt and pepper.  Cook, uncovered, over high heat, for about 7 minutes, or until the liquid the emerges from the mushrooms evaporates and mushrooms begin to brown.  Transfer the mixture to a dish and let cool.
• Lay twelve of the won ton wrappers out on a flat work surface and brush lightly with water around the edges.  Divide the mushroom mixture among the wrappers, mounding approximately 1-1/2 tablespoons in the center of each.  Cover with remaining won tons, and press gently around the edges with the base of a glass or cup to seal well.  Arrange in one layer with no overlap on a tray.  Set aside, uncovered in the refrigerator until ready to cook, no more than 12 hours.
• Heat the peanut oil until hot in a skillet.  Add the onion, and saute over medium to high heat for 2 minutes.  Add garlic and thyme.  Saute for an additional 30 seconds.  Stir in the wine, and boil until it is reduced by half.  Add the tomato juice and soy sauce, and bring the mixture back to a boil.  Boil vigorously over high heat for 30 seconds.  Using a blender, puree the mixture until smooth.  Set aside.  Makes 1-1/3 cups.
• At serving time, bring a large pot of water to boil.  Drop the stuffed won tons into the boiling water, bring water back to boil and cook won tons very gently for 2-3 minutes.  Remove won tons from the water, draining as much water from them as possible and arrange on serving plate.  Top with sauce, garnish with chives and serve immediately.

 

 

Portobello "Truffles"

With the high cost of truffles, we've heard rumors that some chefs may be using portobello truffles to accent their dishes.  Perhaps you'd like to give this trick a try!

• Remove the stem from the portobello and cut it in half.  Hold the mushroom half over a plate of food - a chicken or pasta dish is perfect. 
• Scrape the gills away from the cap where they meet.  As the gills drop onto the plate, they form small, rectangular chopped pieces similar to a truffle shaving.  What a nice finish to the dish!

 

 

Portobello Stroganoff

3 tablespoons unsalted butter or olive oil

1 large onion, sliced into thin strips

5-6 (5-inch) portobello mushrooms, sliced into 1/2" strips

1-1/2 cups reduced sodium beef broth or vegetable broth (divided)

1/2 cup full bodied pinot noir, such as Van Duzer Homestead Block

3 tablespoons all purpose flour

8 ounces sour cream, at room temperature

salt and white pepper

8 ounces dried wide egg noodles, cooked and kept warm

chopped fresh parsley (optional garnish)

• In a large skillet, melt the butter over medium high heat.  Add the onion and saute until soft and golden.  Stir in the mushrooms and continue to saute until they are limp and browned.  Using a slotted spoon, remove the onions and mushrooms to a bowl and set aside.
• In the same skillet over medium low heat, add 3/4 cup beef broth and the wine, stirring to release any browned bits off the bottom the pan.  Simmer about 10 minutes to reduce slightly. 
• Meanwhile, in a jar with a lid, combine the flour and the remaining 3/4 cup broth.  Cover and shake until mixed.  Slowly add the flour mixture to the simmering broth mixture and stir until sauce thickens. 
• Reduce heat to low and stir in the reserved onions and mushrooms.  Stir in the sour cream, add salt and pepper to taste and cook just until heated through.  Serve to 4 diners over egg noodles and garnish with parley, if desired.

 

 

Chicken or Pork Sirloin Marsala

2 skinless, boneless chicken breast halves (about 6-8 ounces each) OR 1 pound pork sirloin, sliced 3/8" thick

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon dried whole basil leaves

1/4 teaspoon dried oregano leaves

2 tablespoons olive oil

2 tablespoons butter

1 cup fresh sliced mushrooms OR 1/2 ounce dehydrated mushrooms, reconstituted

1 cup Marsala wine

• If using chicken breasts, rinse and pat dry.  Slice about 3/8" thick.  Set aside.
• Combine flour, salt, basil, oregano, and pepper.  Coat both sides of chicken or pork with flour mixture.
• Heat oil and butter in skillet over medium high heat.  Add chicken or pork and cook about 2 minutes or until lightly browned.  Turn to brown the other side.  Add mushrooms.  Cook another 2 minutes or until browned on second side.  Add wine and cover.  Simmer about 10 minutes or until chicken or pork is cooked.

 

 

Breakfast Strudel

2 tablespoons butter

1 cup frozen cubed hash brown potatoes

1 cup red or green bell peppers, diced

½ cup onion, diced

1 cup sliced mushrooms

1 cup smoked ham, diced

11 eggs, whisked

2 tablespoons minced chives

salt and pepper, to taste

4 ounces cream cheese, softened

2 tablespoons orange juice

1 pound package frozen puff pastry dough

1 egg blended with 1 tablespoon water

2 tablespoons shredded Parmesan cheese

Preheat oven to 400 degrees.

• Melt butter in large nonstick skillet over medium high heat.  Add potatoes and saute 5 minutes.  Stir in bell pepper, onion and mushrooms.  Saute 3 minutes.  Add ham and saute 1 minute.  Add eggs and chives.  Scramble until just set.  Season with salt and pepper to taste.  Remove from heat and stir in cream cheese and orange juice until blended.  Set aside.
• Unfold a sheet of the puff pastry dough onto a work surface lightly dusted with flour.  Roll pastry lengthwise to 12" x 10", then transfer to a piece of parchment cut to fit in a baking sheet.  Trim pastry.  Lay ½ of the egg mixture down the center 1/3 of the pastry.  Make diagonal cuts from the edge of the pastry to the egg mixture on both sides.  Fold up the flaps at both ends of the pastry and then braid the strips across the filling.  Repeat with remaining pastry and egg filling.  Lift parchment and strudels onto baking sheets.  Brush tops with egg and water mixture.  Sprinkle with cheese and bake 20-30 minutes or until golden.  Let cool 5 minutes before slicing. 

 

 

Pan Roasted Pork Chops with Bourbon Sauce

Brine

1 ½ cups kosher salt

1 ½ cups brown sugar

2 cups hot water

6 cups ice water

Pork Chops

4 1 inch thick rib pork chops

pepper, to taste

flour

2 tablespoons olive oil

1 tablespoon chopped garlic

1 tablespoon chopped shallot

1 cup sliced mushrooms

1 ½ cups chicken broth

1/3 cup bourbon

1 ½ cups brown sugar

1 tablespoon cider vinegar

2 tablespoons heavy cream

• To prepare brine, dissolve salt and sugar in hot water.  Add ice water.  Cool to room temperature. 
• Add pork chops to brine.  Refrigerate 2-3 hours.  When ready to prepare dinner, remove pork chops from brine solution and dry.
• Preheat oven to 425°.
• Season chops with pepper.  Dust lightly with flour.  Brown in olive oil over medium high heat.  Cover and roast in oven about 10 minutes.  Remove chops from pan and keep warm. 
• Saute garlic, shallot and mushrooms in 1 tablespoon of pan drippings over medium high heat until soft.  Deglaze pan with bourbon and broth.  Add sugar and vinegar.  Reduce by half.  Add cream and pork chops to pan and cook for 2 minutes on each side until sauce is thick.

 

 

Mushroom Stroganoff

1 pound mushrooms, halved or sliced

2 teaspoons oil, divided

salt and pepper, to taste

1 cup diced onion

1 tablespoon oil

1 ½ teaspoons paprika

1 teaspoons cayenne

1 ¼ cups dry white wine

2 tablespoons flour

2 cups chicken broth

2 tablespoons coarse grain mustard

1 ½ tablespoons lemon juice

1-2 tablespoons chopped fresh dill

buttered egg noodles

1 pound sauteed shrimp or chicken, optional

• Saute one-half of the mushrooms in 1 teaspoon oil in nonstick skillet over medium high heat.  Cook until browned, about 5 minutes, tossing occasionally.  Transfer to a plate.  Saute remaining mushrooms in remaining oil.  Remove from pan.
• Heat 1 tablespoon oil in pan over medium high heat.  Add onion, paprika, and cayenne.  Cook until onion is soft, about 5 minutes.  Deglaze with wine.  Simmer until nearly evaporated.  Stir in flour to coat.  Gradually whisk in broth.  Add mustard and lemon juice.  Simmer until thick, about 5 minutes.  Reduce heat to low.  Stir in reserved mushrooms, sour cream, and dill.  If desired, stir in cooked shrimp or chicken.  Serve over noodles.

 

 

Chanterelle Ragout from Stephen Goodman and Leather Storrs

This versatile ragout can be served as a sauce over pasta or potato gnocchi.  It also makes a superb garnish for chicken or pork or an addition to roasted potatoes and arugula in a warm salad.

2 pounds chanterelles

3 tablespoons olive oil

salt and pepper

2 strips bacon, cut in small dice

6 shallots, cut in small dice

1 tablespoon chopped fresh thyme leaves

1 cup dry red wine

2 tablespoons sherry vinegar

2 cups veal stock (or 4 cups Swanson's low sodium chicken broth, simmered until reduce to 2 cups)

2 tablespoons unsalted butter

chopped fresh chives, optional

• Preheat oven to 450°.
• Toss the mushrooms with the olive oil and a little salt and pepper.  Spread mushrooms on a sheet pan and roast for 15 minutes.  In a large skillet, saute the bacon and shallots with the thyme until everything is golden brown, about 10 minutes.  Add wine and vinegar to the shallot mixture and reduce over medium heat to a syrupy consistency.  Stir in the stock and simmer until reduced by half.
• Finely chop a third of the mushrooms and stir them into the broth mixture.  Cook for 4 minutes, and then turn off heat.  Fold in the remaining whole mushrooms. 
• At this point, the mixture can be cooled, covered and refrigerated for up to one week, if desired.  To serve, swirl the butter into the hot ragout and adjust the seasonings with salt and pepper and some chopped chives if desired.

 

 

Wild Mushroom and Egg Bake

2 tablespoons butter

8 ounces fresh wild mushrooms, cleaned and sliced

1 1/2 cups shredded Havarti or jack cheese, about 4 ounces

1/2 cup whipping cream

1/2 teaspoon dry mustard

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon salt

1/4 teaspoon pepper

6 large eggs, lightly beaten

• Preheat oven to 325 degrees.  In a large frying pan over high heat, melt butter.  Add mushrooms and cook, stirring often, until lightly browned, about 5 minutes.
• Butter an 8 inch square baking pan and sprinkle cheese on the bottom.  In a small bowl, mix cream, mustard, thyme, salt and pepper.  Pour half the cream mixture over the cheese.  Top with mushrooms and eggs.  Pour remaining cream mixture over the top.  Bake until eggs are set, about 35 minutes.