Mad about Mushrooms . . .

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 entree?  Well, this recipe may just be what you are looking for. 

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 in the oven and broil panko mixture until it is toasted, about 5 minutes. 

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.

 

 

 

July, 2021's Recipe of the Month: Timberine Lodge Cookbook's Walla Walla Sweet Onion & HamTart

Such a pretty cookbook!  And, the recipes can be elegant solutions to the dilemma of what to serve when a bottle of wine is uncorked for special friends.  I love the Walla Walla Sweet Onion & Ham Tart for these occasions and for very good reasons, such as the incorporation of the Washington State Vegetable (Walla Walla Sweet Onions) and the beauty of the presentation.

 

June, 2021's Recipe of the Month: Bon Appetit's Coconut, Ginger and Mushroom Noodles

This month's recipe was submitted by a follower who wanted to share this hearty dish which was full of flavor and generous in quantity.  In fact, she stated that it provided many tasty lunches for the following days when she was too busy to stop and prepare a proper mid-day meal.  Her recommendation: give it a try and you will soon have another favorite to add to your vegetarian repertoire.

May, 2021's Recipe of the Month: Renata Stanko's Shiitake and Hedgehog Mushroom Puffs

Without question, we excitedly look forward to January 31st for that is the deadline to enter our annual recipe contest.   Nonetheless, reviewing and scrutinizing the recipes does come with some challenge:   it is always difficult to select just one as the first place winner. 

Case in point is Renata Stanko's contribution of Shiitake and Hedgehog Mushroom Puffs.   These delightful morsels tempted and teased the judges.  Thus, we are presenting these lovely savory bites as our May Recipe of the Month because we just have to share them with you.  They are too good to keep to ourselves.  Enjoy!

What tasty little treats ... puffs filled with a creamy
mushroom mixture elevate the hors d'oeuvres tray.

April, 2021's Recipe of the Month: Bolete Mushroom Powder Cheese Wafers

If you are looking for quick and easy and delicious, look no further.  These tasty treats will match your specifications.

First, a word of caution.  You and your guests will definitely find these wafers to be highly addictive.  You may want to squirrel some away in the cupboard until everyone has left, just for that midnight snack!

Oh, and why stop at bolete powder?  I'm inclined to believe that hedgehogs and other mushrooms will prove to be equally scrumptious!

  

March, 2021's Recipe of the Month: Our 2021 Recipe Contest Winner Susan Mason's Secret Garden Breakfast

Susan's recipe, submitted in September of 202, was the first one that we arrived in our email basket, and, as it turned out, received the first place award in our recipe contest this year.  The tasters found it exceptional, with a unique taste and undeniably creamy texture.  "I'd like another sample please" was the unanimous comment heard around the table, followed by remarks such as "I could see this becoming a standard on my dinner table."  

Of course, the versatility of the dish was a persistent refrain.  Some advocated serving this rich sauce over mashed potatoes or cooked veggies such as green beans, or simply stirring it into a stew or soup.  Others suggested using it as the basis for a flavorful pasta sauce or casserole.  Whatever the dish, we are all convinced that this is a recipe to use and to share without reservation.

Congratulations to Susan for developing this
awesome dish that incorporates cashews and white miso.

February, 2021's Recipe of the Month: Andy Baraghani's One-Skillet Mushroom Cornbread

Friends helping friends:  that is the way it should be.  So it is that I offer many thanks to one of our dear readers for offering the following recipe.  I agree with her that this recipe is a real keeper and destined to be family favorite not only during the holidays but throughout the year!