Mad about Mushrooms . . .

May, 2022 Recipe of the Month: Penelope Casas' Mushrooms Stuffed with Soft-Set Eggs

Frequently, when seeking a fresh and eye-catching appetizer, my attention turns to Penelope Casas' thoughtful Tapas in which she presents an assortment of these little delicious Spanish dishes.  That's where I found myself recently when needing a munchie to accompany a newly discovered wine.  This tapa received such rave reviews that I would like to share it with you, too, dear reader.

Don't worry if you don't have 1 T of crab meat or 1 shrimp or 1 T of pimiento.  No problem, simply substitute.  For example, I have been happy substituting bay scallops and a bit of red bell pepper when the original ingredients were not readily available.

April, 2022's Recipe of the Month: Mushroom and Gruyère Crostata

Just in time for Easter (Well, actually for any celebration or special occasion or just because!), we discovered this month's recipe which was published by KCET in 2016.  We found it to be elegant in its presentation and delicious on the tiny sensory organs on the tongue.  If you are willing to accept applause and delight in praise, then get ready to offer this dish to your appreciative diners!

 

March, 2022's Recipe of the Month: Our 2021 Recipe Contest Winner Renata Stanko

What happens when you create scones that are studded with gem size pieces of morels, feta and walnuts?  Magic!  Pure and simple magic!  And, thanks to Renata for submitting this year's winning recipe, we are able to pass along a little magic to our online readers.

We know that you will savor these scones are much as we did; for every bit seems to contain a small nugget of deliciousness.  The slices are elegant with dots of color that enhance the visual part of the dining experience. 

We fancy serving these scones as a light breakfast with fruit or perhaps in the afternoon alongside cups of freshly brewed Earl Gray blended with bergamot oil.  And, of course, there is no reason not to tuck them into your mushrooms basket when you head out this spring to gather more mushrooms.

  

February 2022's Recipe of the Month: Cooking Light's Farfalle with Creamy Wild Mushroom Sauce

January arrived with Old Man Winter in tow, powdering the countryside with substantial quantities of snow.  February is presenting itself as a kinder, more gentle month, with warming rains and a hint of the spring that can not arrive too soon for most of us. 

Still, it IS winter, and comfy dishes such as this month's recipe, Cooking Light's Farfalle with Creamy Wild Mushroom Sauce, are not only satisfying but also welcoming for their homey qualities:  simple and hearty and honest. 

Yes, Cooking Light may have ceased publication in 2018, but its influence lives on, thanks to recipes such as the following.

January blanketed the landscape with powdery snow
and enhanced our mornings with colorful sunrises,
reflected here in the silty Sandy River.  Photo by Dona Rogers.

January 2022's Recipe of the Month: Terry's Acorn Squash with Wild Mushroom Cranberry Stuffing

For me, the New Year is all about celebrating the gift of friendship.  Thus, it is natural to peruse my recipe file, pondering the edible gifts that my cherished ones have offered over the years.  This particular contribution came from longtime friend, Terry, who also happens to be my mushroom mentor. 

Here's to you, dear lady, and, as always, my everlasting gratitude for generously sharing your knowledge and insight over the decades.  Without your patient mentoring, I should never have developed such love of our fungal world!  Without you, my world would be a much sadder place.

December 2021's Recipe of the Month: Giada De Laurentiis' Arancini di Risso

This special occasion dish gives the appearance of having to make a tremedous commitment in terms of time and energy.  Don't be mislead.  It is easy to make, consuming only about 30 minutes from start to finish.  But the effect of the dish on your appetizer table will be amazing and will last long after the event is put to bed for the night.

November, 2021 Recipe of the Month: Tuscan Butter Mushrooms

Perhaps you have a friend like mine.  She frequently hands me a recipe and insists:  You've got to try this.  Usually, I pronoun my verdict by claiming:  It is delish!  Because, most often, she is correct.  It is delish. 

My dear friend doesn't know where she found this particular recipe, but I am grateful for it.  It is easy to prepare, and the dish is spectacular. 

Hum, picture yourself, glass in one hand hand, a plate in front of you, and this rich, creamy mushroom dish awaiting your serving spoon.  Such a pretty picture!

 

Photo by  Charlie Gillette

 

October, 2021 Recipe of the Month: Cheese Ravioli in a Creamy Mushroom and Parmesan Sauce

Looking for a quick yet delicious entrée?  Well, this recipe may just be what you are looking for. 

 

September, 2021's Recipe of the Month: Roasted Chicken and Mushroom Autumn Crepes

Here it is Fall, and my arms are opened wide to greet the return of this beloved season of special smells and hugs.  What better way to celebrate the arrival of my favorite time of year than with a crepe luncheon for family and friends.  What?  You think it is too much trouble?  I beg your pardon because nothing could be easier or finer, especially if you like a no-fuss event with a 5 star rating.

Here's my suggestion.  Prepare the filling, topping and crepes the day before the event.  On the day when guests arrive, gently warm everything, fill the crepes with the chicken and mushroom mixture and roll them, top with sauce and place crepes on a dinner plate.  Present the crepe accompanied with a side of spring greens tossed with a blend of lemon, basil and olive oil, and finish the plate with slices of pears and apples fresh from Hood River.  Now, tell me, do you really think that is too much trouble for those you love?

Becky Hawley's amazing painting reveals Fall
at its dazzling best!

August, 2021's Recipe of the Month: Erica Kastner's Homemade Condensed Cream Mushroom Soup

It's been a hot and dry couple of months, and I'm looking forward to fall rains and the fruiting of fungi.   Yes, I am dreaming, but I am also planning and developing a strategy for how to handle all the harvesting that should come with the upcoming moister season. 

How will I deal with the abundant crop that I am forecasting?  Here's one idea for any surplus mushrooms that end up in my kitchen.  And, many thanks to my friend Lynn, who lead me to this particular recipe.

Lynn is crazy about Pioneer Woman and even watched it while we were on a short coastal holiday recently.  "Come and look at what she's cooking now" was heard several times as Lynn watched her TV program.  Of course, I dutifully walked into the rented condo's living room to see what new masterpiece was on display, silently vowing that when I returned home that I would check out the Pioneer Woman website.  After all, a blog that attracts more than 20 million page views a month should certainly hold some cool mushroom recipes to try this fall.

 

And, it does.  I was particularly fascinated with one which originated with Erica Kastner of Buttered Side Up.  We have to share it with you because it really is a treasure.  Imagine stocking your freezer with a homemade condensed cream mushroom soup that is not only simple and quick to prepare but also fulfills expectations.  That's this recipe.  The mixture is great reconstituted for a quick and satisfying lunch or supper, and equally rewarding as a substitute for that canned version that never quite measures up as an ingredient.