Mad about Mushrooms . . .

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.

Giada De Laurentiis' Arancini di Risso

Vegetable oil, for deep-frying

2 large eggs, beaten to blend

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

1/2 cup grated Parmesan

1 1/2 cups dried Italian-style bread crumbs

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

Salt

Mushroom Risotto with Peas:

8 cups canned low-salt chicken broth

1/2-ounce dried porcini mushrooms

1/4 cup unsalted butter

2 tablespoons olive oil

2 cups finely chopped onions

10 ounces white mushrooms, finely chopped  

2 garlic cloves, minced

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

2/3 cup dry white wine

 3/4 cup frozen peas, thawed

2/3 cup grated Parmesan

Salt and freshly ground black pepper, optional

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

Mushroom Risotto with Peas:

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

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!