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Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup

 

1 T. olive oil

8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks

Kosher salt and freshly ground black pepper

2 T. unsalted butter

3 cloves garlic, minced

8 ounces cremini mushrooms, thinly sliced

1 onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

1/2 tsp. dried thyme

1/4 cup all-purpose flour

4 cups chicken stock

1 bay leaf

1/2 cup half and half, or more, as needed

2 T. chopped fresh parsley leaves

1 sprig rosemary

 

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached. Serve immediately, garnished with parsley and rosemary, if desired.

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

 

1/4 cup extra virgin olive oil

1 1/2 tsp. salt

1 tsp. onion powder

1 tsp. ground cumin

1/2 tsp. light brown sugar

1/2 tsp. ground black pepper

1/2 tsp. dried oregano

1/4 tsp. chili powder

1/4 tsp. smoked paprika

1/8 tsp. ground cayenne pepper

1 1/2 – 2 lb Boneless Skinless Chicken Thigh

 

1 lb asparagus, ends broken off, then cut into half

3 oz baby bella sliced mushrooms

1/2 pint grape tomatoes, halved

2-3 T. extra virgin olive oil

salt and pepper

 

2 T. butter

2 T. flour

3 cloves garlic, minced

1/4 tsp. red pepper flakes

3/4 cup low sodium chicken broth

1 cup fat free Half & Half

1/4 cup Parmesan cheese

1/2 T. dried basil

zest + juice of one medium lemon

salt and pepper

 

Begin by combining all the seasonings for the chicken spice rub. Set aside, then trim the chicken thighs into similar sizes, removing any fat if needed. Brush each piece of chicken with olive oil, then rub each side thoroughly with the spice rub. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Carefully place all of the chicken on one half of the paper, then toss the asparagus in a bit of olive oil, salt and pepper and place those on the other side of the sheet. Cover with aluminum foil and bake for 12-15 minutes. While the chicken and asparagus are baking toss the mushroom and tomatoes in a bit of olive oil and salt and pepper. Once the chicken and asparagus are almost done, add the mushrooms and tomatoes to the pan on top of the asparagus and bake uncovered for another 12-15 minutes. While the chicken is baking, melt the butter for the sauce in a medium saucepan. Once melted, slowly whisk in the flour. Add the garlic and red pepper flakes, whisking together, then slowly stir in the chicken broth. Add the half and half, Parmesan, basil, lemon zest and lemon juice, salt and pepper. Bring to a boil, stirring occasionally, then reduce to simmer until sauce thickens and reduces just a bit. Remove from heat. Serve as is, or over some brown and wild rice mixed with a bit of the creamy garlic lemon sauce for a full, flavorful meal. Drizzle some of the sauce over the chicken (and rice), it perfectly balances the heat of the spice rub on the chicken thighs with smooth and creamy taste of the sauce.

Ina Garten’s Mushroom and Leek Bread Pudding

Ina Garten’s Mushroom and Leek Bread Pudding

Ina Garten’s Mushroom and Leek Bread Pudding

 

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed

2 T. good olive oil

1 T. unsalted butter

2 ounces pancetta, small-diced

4 cups sliced leeks, white and light green parts (4 leeks)

1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced

1 T. chopped fresh tarragon leaves

1/4 cup medium or dry sherry

Kosher salt and freshly ground black pepper

1/3 cup minced fresh flat-leaf parsley

4 extra-large eggs

1 1/2 cups heavy cream

1 cup chicken stock, preferably homemade

 

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 T. salt and 11/2 tsp. pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Braised Chicken with Onions, Mushrooms, and Bacon

Braised Chicken with Onions, Mushrooms, and Bacon

Braised Chicken with Onions, Mushrooms, and Bacon

 

Serve with mashed potatoes, buttered noodles, or polenta.

 

3 slices bacon

8 (3-ounce) boneless, skinless chicken thighs

2 onions

1 ounces cremini mushrooms

1 cup chicken broth

Fresh parsley

 

Chop bacon and cook in Dutch oven over medium heat until crisp, 5 to 7 minutes; transfer to paper towel—lined plate. Trim chicken, pat dry with paper towels, and season with salt and pepper. Heat bacon fat left in pot over medium heat until just smoking. Brown half of chicken lightly on 1 side, 3 to 5 minutes; transfer to plate. Repeat with remaining chicken. Halve and thinly slice onions, trim and quarter mushrooms, and add to fat left in pot with 1/4 tsp. salt. Cover and cook over medium heat until softened and wet, about 5 minutes. Remove lid and continue to cook, stirring often, until onions and mushrooms are dry and well browned, 10 to 12 minutes. Stir in broth, scraping up any browned bits, and bring to simmer. Nestle chicken and any accumulated juices into pot, cover, and simmer gently until chicken is very tender, 20 to 25 minutes. Transfer chicken to platter; cover to keep warm. Return sauce to simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste and pour over chicken. Mince 2 T. parsley, sprinkle parsley and bacon over top, and serve.

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

 

For the pastry (makes 2 crusts):

2 cups all-purpose flour

1/2 tsp. kosher salt

1/2 pound (2 sticks) cold butter, diced

6 T. ice water

1 egg

 

For the filling

1 T. butter

1 small leek, chopped

8 ounces quartered cremini mushrooms

Kosher salt

2 tsp. fresh thyme

4 ounces goat cheese

 

Place the flour and 1/2 tsp. kosher salt in the food processor. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate one for at least 1 hour. The other disk of dough can be frozen for a future use. Heat the butter in a skillet over medium heat. Sauté the mushrooms for a few minutes until they’re slightly softened. Add the leeks and a pinch of salt and continue to cook for several more minutes. Stir in thyme. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet. Cut the goat cheese into small pieces onto the center of the crust, and top with the vegetables. Fold in the edges of the crust, and brush with a beaten egg. Bake for 20 minutes until golden brown.

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

 

1 3/4 pound flank steak, cut into 1-inch cubes

4 T. olive oil

1 T. yellow onion, chopped

3 T. garlic cloves, finely chopped

1 pound portabella mushrooms, medium diced

3 pound carrots, cut into 3/4-inch pieces

2 T. all-purpose flour

2 1/2 cup reduced-sodium beef broth

1/2 cup hearty red wine, such as shiraz

1 T. dijon mustard

1 T. finely chopped fresh thyme

 

1 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. fine sea salt

2/3 C. shredded Gruyere cheese (2 ounces)

6 T. cold unsalted butter, cut into 1/2-inch pieces

3/4 cup heavy cream

2 T. freshly grated parmesan cheese

 

To make the filling: Season the steak with salt and pepper. Heat a large heavy skillet over high heat. Add 1 T. of the olive oil, then add the steak pieces and cook, turning occasionally, for about 5 minutes, or until browned. Transfer the beef to a bowl and set aside. Reduce the heat to medium. Add 1 T. of the olive oil to the skillet, then add the onions and garlic and cook, stirring occasionally with a wooden spoon to scrape up the browned bits on the bottom of the skillet, for about 2 minutes, or until the onions soften. Transfer the onion mixture to the bowl with the beef. Heat the remaining 2 T. olive oil in the skillet over medium-high heat. Stir in the mushrooms and cook, stirring occasionally, for about 4 minutes, or until tender and beginning to brown. Add the carrots and cook for about 1 minute. Sprinkle in the flour and stir well. Return the beef and onion mixture, with any juices, to the skillet. Stir in the broth, wine, mustard, and thyme and bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 15 minutes, or until the liquid has thickened into a light sauce. Season with salt and pepper. Transfer the beef mixture to a 13 » 9 x 2-inch baking dish and set aside. Preheat the oven to 400°F. To make the biscuits: In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Using a pastry cutter, cut half of the Gruyere cheese and the 4 T. butter into the flour until the mixture is crumbly, with pea-size pieces of butter. Pour the cream over the flour mixture and stir with a fork just until moistened but still lumpy. Fold in the remaining Gruyere cheese with the Parmesan cheese. Divide the dough into 6 equal mounds and place the mounds over the steak and mushroom filling, spacing them evenly, and press the tops to flatten slightly. Brush the tops of the mounds generously with some of the melted butter; set the remaining butter aside. Bake for about 25 minutes, or until the biscuits are dark golden brown on top and the filling is bubbling. Remove from the oven. Brush the biscuits with the reserved butter. Let stand for 5 minutes before serving.

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

 

2 T. olive oil

4 T. unsalted butter, divided

1 small onion, thinly sliced

½ medium green or Savoy cabbage (12 ounces), thinly sliced

1 garlic clove, crushed

1 cup orzo

½ cup finely grated fresh Parmigiano Reggiano

1 tsp. Diamond Crystal kosher salt (or to taste), plus more for serving

½ tsp. freshly cracked black pepper, plus more for serving

about 2 cups water

½ pound locally cultivated mushrooms, like shiitake or oyster, torn into bite-sized pieces

 

Heat a 3- to 4-quart cast-iron pan over low heat. Add oil and 2 T. butter. When the butter has melted, add the onion and sauté, stirring occasionally, until just beginning to brown. Add cabbage (it will look like a lot—don’t worry, it will shrink when cooked) and cover the pot for 1 minute to help the cabbage wilt and reduce in size. Remove the lid and sauté, stirring occasionally, until brown and caramelized, about 10–15 minutes. Season with salt to taste. If you notice the cabbage is sticking, add a bit more oil. When the cabbage has nicely browned, add the garlic and orzo. Stir to coat the orzo in the oil and toast a little bit, 1–2 minutes. Begin to add a total of approximately 2 cups of water incrementally over the next 10–15 minutes (the exact amount of water depends on both the moisture content of the cabbage and the type of orzo). Start with ½-cup increments and then slowly reduce the amount of water being added, a few T. at a time toward the end. After each addition of water, stir occasionally and let cook until most of the liquid has been absorbed. Repeat until you’ve added a total of 2 cups of water. Taste orzo to check that it is fully cooked. Continue adding more water in small increments until fully cooked if needed. While the orzo is cooking, melt the remaining butter in a skillet and add the torn mushrooms. Season with salt and pepper and sauté, stirring occasionally, until browned and crispy at the edges. Remove from the heat and set aside. Once orzo is cooked, stir in Parmigiano, pepper and buttery sautéed mushrooms. Season with more salt if needed. Serve immediately.

Fresh Burrata Cheese with Mushrooms and Butternut Squash

Fresh Burrata Cheese with Mushrooms and Butternut Squash

Fresh Burrata Cheese with Mushrooms and Butternut Squash

 

1 (2-pound) butternut squash, peeled, seeded and diced to ½-inch cubes

Extra-virgin olive oil

Kosher or sea salt

Freshly ground pepper

6 cloves garlic, peeled and sliced thin

3 shallots, peeled and sliced thin

1 tsp. crushed red pepper, or more to taste

1 pound Hen of the Woods Mushrooms (also called Maitake), or your favorite combination of exotic mushrooms, cut into bite-sized pieces

1 cup dry white wine

1 pound Burrata cheese

¼ cup fresh chopped flat-leaf parsley

Toasted crostini (optional for serving)

 

Preheat oven to 375°F. Toss the butternut squash in olive oil; season with salt and pepper. Scatter squash on a baking sheet (lined with parchment paper for easy cleanup) and roast until soft, approximately 25 minutes. Meanwhile, heat ¼ cup olive oil in a saucepan over medium heat. Add garlic, shallots and crushed red pepper and sauté until golden brown. Remove from pan, set aside and keep warm. Return pan to heat, adding 2 T. olive oil. Add mushrooms and sauté until they begin to brown around the edges and turn a little crispy. Remove from pan. Return pan to heat and carefully add the wine to deglaze the pan. Reduce wine until ¼ cup remains. Return mushrooms to the pan, add roasted butternut squash and toss together. Check for seasoning, adding salt and pepper if needed. Remove from heat and keep warm. Carefully slice the Burrata and divide cheese among 6 salad plates. Spoon the roasted squash and mushrooms around the cheese. Top each serving with the garlic and shallots and sprinkle with parsley. Serve with toasted crostini. Enjoy!

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

 

1 cup canned coconut milk, divided

2 T. Thai red curry paste

1 T. instant tapioca

1 1/2 tsp. table salt, divided

1 1/4 tsp. pepper, divided

4 (12-ounce) bone-in split chicken breasts, skin removed, trimmed

1 pound asparagus, trimmed and cut into 1-inch lengths

1 pound shiitake mushrooms, stemmed and sliced 1/2 inch thick

1 T. vegetable oil

2 T. lime juice, plus extra for seasoning

1 T. fish sauce, plus extra for seasoning

1/4 cup minced fresh cilantro

 

Whisk 1/2 cup coconut milk, curry paste, tapioca, 1/2 tsp. salt, and 1/2 tsp. pepper together in slow cooker. Sprinkle chicken with remaining 1 tsp. salt and remaining 3/4 tsp. pepper and arrange, skinned side up, in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low. Microwave asparagus, mushrooms, and oil in bowl, stirring occasionally, until vegetables are tender, about 5 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Stir vegetables, remaining 1/2 cup coconut milk, lime juice, and fish sauce into cooking liquid and let sit until heated through, about 5 minutes. Stir in cilantro and season with extra lime juice and fish sauce to taste. Spoon sauce over chicken and serve.

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

 

12 ounces of rinsed then dried dandelion leaves (you can substitute arugula)

4 cloves garlic, peeled

6 T. pine nuts, lightly toasted

Pinch of sea salt and crushed black pepper

1 cup freshly grated Parmesan, divided in half

¾ cup extra virgin olive oil

Olive oil for cooking

1 pound calamari pasta (calamari is a tubular pasta) or orecchiette pasta

1 pound Italian sausage (sweet or hot), cut into ½-inch pieces

1 pound baby bella mushrooms (or mushrooms of your choice), cut into ½-inch pieces

1 medium Vidalia onion, medium chop

 

Place the greens, garlic, pine nuts, sea salt and pepper, and half the Parmesan in a food processor. Pulse while adding the olive oil, little by little, until the mixture becomes a paste. In a sauté pan, add enough oil to coat the pan. Heat to medium-high. Add the sausage and cook through for 10-to-12 minutes. Add onions and then mushrooms. Cook for another 8-10 minutes. Let simmer. Meanwhile, cook the pasta according to directions for al dente. With a slotted spoon, add the cooked pasta to the pan with the sausage. Cook for about 3 minutes. Add the pesto, a little at a time, until the pasta is nicely coated. Plate with a sprinkle of remaining Parmesan, and, if you like, red pepper flakes.

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

 

1 T. honey or agave nectar

1¼ cups warm water

1 package dry yeast

Extra-virgin olive oil

Kosher or sea salt

¼ cup milk

4 cups sifted all-purpose flour, plus more for dusting

 

1 head garlic

Extra-virgin olive oil

Freshly ground black pepper

1 cup Narragansett Creamery ricotta

 

1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)

4 cups hen of the woods or oyster mushrooms, roughly chopped

Freshly chopped rosemary (optional garnish)

Red pepper flakes (optional garnish)

 

In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5–10 minutes). Stir in 1 T. olive oil, 2 tsp. salt, milk and 3 cups flour. Turn mixture out on a floured board and knead approximately 5 minutes while incorporating remaining 1 cup flour. Form dough into a ball, brush with olive oil and place in a large bowl covered with a warm, damp towel. Let rest in a warm place, approximately 1 hour. Once doubled in size, punch down and divide dough in half for two flatbreads. (Can be refrigerated overnight and brought to room temperature before baking.) While dough is rising, roast the garlic. Preheat oven to 350°. Lightly coat garlic head with olive oil and sprinkle with salt. Bake in a small dish covered with foil until cloves are soft and golden brown, approximately 1 hour. Separate cloves from skin and mash cloves to form a paste. Stir into ricotta with 1 tsp. olive oil. Season to taste. Wash ramps and separate bulbs from leaves. Sauté bulbs and mushrooms in 1 T. olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, sauté ramp leaves in 1 T. olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste. Final Assembly: Preheat oven to 500° and preheat a pizza stone or large sheet pan until hot. On a floured surface roll out half the dough. (Lightly oil sheet pan if using.) Transfer to preheated pan and bake until just firm. Spread ramps and mushrooms on dough with spoonfuls of ricotta and optional garnish. Return to oven and bake until the ricotta is soft and slightly browned. Drizzle with olive oil. Repeat.

Simple Mushroom-Miso Soup with Shrimp & Udon

Simple Mushroom-Miso Soup with Shrimp & Udon

Simple Mushroom-Miso Soup with Shrimp & Udon

 

12 ounces udon noodles

3 ounces (3 cups) baby spinach

10 ounces shiitake mushrooms

3 cups vegetable broth

1/2 cup white miso

12 ounces extra-large shrimp (21 to 25 per pound)

 

Bring 4 quarts water to boil in large pot. Add noodles and cook until al dente, 4 to 5 minutes. Drain noodles and rinse under warm water to remove excess starch. Drain noodles well, then portion into individual serving bowls and top with spinach. Meanwhile, stem and thinly slice mushrooms. Bring broth, 2 cups water, and mushrooms to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer gently until flavors meld and mushrooms are tender, about 10 minutes. Peel shrimp completely (including tails), de vein, and cut each shrimp into 3 pieces. Whisk miso and 1/2 cup water together in bowl. Off heat, stir miso mixture and shrimp into soup, cover, and let sit until shrimp are just pink, 1 to 2 minutes. Ladle soup into prepared bowls and serve.

Ramen with Beef, Shitakes, and Spinach

Ramen with Beef, Shitakes, and Spinach

Ramen with Beef, Shitakes, and Spinach

 

12 ounces blade steak; sliced into thin strips

8 tsp. Soy sauce

2 T. Vegetable oil

8 ounces Shiitake mushrooms; stemmed and sliced thin

3 cloves Garlic; minced

1 T. Fresh ginger; grated

3 1/2 cups low-sodium chicken broth

4 packages ramen noodles; seasoning packets discarded

3 T. Dry sherry

2 tsp. Sugar

6 ounces Baby spinach

 

Sauté beef: Pat beef dry with paper towels and toss with 2 tsp. of soy sauce. Heat 1 T. of oil in 12-inch nonstick skillet over medium high heat until just smoking. Ad beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. Transfer to clean bowl. Saute Mushrooms and aromatics: Add remaining T. of oil to skillet and return to medium high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Simmer ramen: Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes. Finish: Stir in remaining 2 T. soy sauce, sherry, and sugar. Stir in spinach, handful at a time, until spinach is wilted and sauce is thickened. Stir in beef and serve.

Wild Mushroom Confit with Garlic and fresh herbs

Wild Mushroom Confit with Garlic and fresh herbs

Wild Mushroom Confit with Garlic and fresh herbs

 

1 lb (455 g) assorted wild mushrooms (shiitake, oyster, Chanterelles, morels, black trumpet…) – medium in size

2 C. extra virgin olive oil

8 large garlic cloves – peeled and halved

12 large sage leaves

4 rosemary sprigs

6 thyme sprigs

8 winter savory sprigs

2 fresh bay leaves

2 tsp. whole black Tellicherry peppercorns

1 tsp. sea salt

1 1/2 T. aged sherry wine vinegar

 

Brush the mushrooms clean and trim the stems, but keep the mushrooms whole. Set aside. Heat a large non-stick skillet over medium-high heat. (I recommend a 12″ skillet.) Add 1/3 cup of oil and the mushrooms, toss carefully, and sauté undisturbed for 2 minutes until the mushrooms begin to brown. Toss again and continue to sauté until the mushrooms are golden-brown, about 4 to 5 minutes, tossing only from time to time. Add the garlic pieces and sauté for 1 minute, until the garlic is golden but not brown. Reduce heat to medium, add the balance of the oil and the herbs and peppercorns, and gently heat until the oil reaches 170ºF (80ºC) (use a thermometer). Once the oil has reached the desired temperature, continue poaching the mushrooms for 6 to 7 minutes, maintaining the temperature at 170ºF (80ºC), until the herbs are crisp and have turned a shade darker. Transfer the mushrooms, herbs and oil into a large bowl. Stir in the salt and vinegar and allow to cool to room temperature. To serve, scoop out the mushrooms with a slotted spoon and place in a serving bowl. Cook’s note: Once cooled, the mushrooms can be refrigerated in their cooking oil for up to 1 week. (Make sure they are covered with the oil.) Bring to room temperature before serving. To serve as a side dish, gently heat the mushrooms in their oil, drain, remove the herbs and peppercorns and serve warm.

 

Tip: Once you’ve consumed all these amazingly delicious mushrooms, don’t throw the oil away. Strain it through a fine sieve and use it to make another batch of the mushroom confit; or use it to make vinaigrettes, to drizzle over roasted or grilled vegetables, to sauté vegetables or to make sauces. It’ll bring beautiful aromas and flavors to anything you cook with it. Refrigerate the strained oil for up to 1 month.

Brie-Brioche Toast

Brie-Brioche Toast

Brie-Brioche Toast

 

1 (12-oz) pkg soft brioche baguette

½ cup salted butter, melted

1 (12-oz) pkg thick-sliced bacon, chopped

1 (8-oz) pkg sliced mushrooms, chopped

4 cloves garlic, minced

1 T. chopped fresh thyme (plus more for garnish)

1 (8-oz) round brie cheese, thinly sliced

½ (4.3-oz) container pomegranate arils

 

Preheat oven to 400°F. Cut baguettes into ¼-inch-thick slices. Place on a large baking sheet; brush with melted butter. Bake 10 minutes or until browned and crisp. Meanwhile, cook bacon in a large skillet over medium heat until crisp, drain, reserving 2 T. drippings in skillet. Cook mushrooms and garlic in hot drippings in skillet over medium heat unril browned and tender. Stir in thyme and crumbled bacon. Adjust oven temperature to broil. Place brie slices on toasted brioche. Broil until cheese is melted. Spoon mushroom mixture over cheese. Sprinkle with pomegranate arils. Garnish with fresh thyme. Serve immediately.

Mushroom, Chive and Cheddar Waffles

Mushroom, Chive and Cheddar Waffles

Mushroom, Chive and Cheddar Waffles

 

1 cup all-purpose einkorn flour

3/4 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon kosher salt

2 large eggs, separated

1 cup buttermilk

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

1 cup grated aged Wisconsin Cheddar cheese

3/4 cup diced cremini mushrooms

1/3 cup diced chives

Calabrian chili peppers in oil (optional)

Maple syrup or honey (optional)

 

In a small bowl, combine the flours, baking powder, and salt. Set aside. In a medium bowl, whisk the egg whites by hand or with a mixer until soft peaks form. Set aside.

In a large bowl, whisk together the egg yolks and buttermilk. Gradually add the dry ingredients to the egg yolk-milk mixture until combined. Slowly add the butter to the mixture and whisk until fully incorporated, then add 3/4 cup of cold water and whisk just until combined. Do not overmix the batter. If your batter is too thick, add more cold water, 1 tablespoon at a time, until it has a consistency similar to honey. Add the cheese, mushrooms, and chives, then use a rubber spatula to gently fold them into the batter. Finally, add the reserved egg whites and again gently fold them in until your batter is fully combined. Heat your waffle iron. Cook the waffles according to the waffle maker’s directions. For a spicy addition to this savory dish, top each waffle with 1 finely chopped Calabrian chili and 1/4 cup of maple syrup (if using). Serve immediately.

Field Mushrooms Stuffed with Taleggio and Prosciutto

Field Mushrooms Stuffed with Taleggio and Prosciutto

Field Mushrooms Stuffed with Taleggio and Prosciutto

 

2 tablespoons olive oil, plus extra to drizzle

2 red onions, thinly sliced

6 field mushrooms, stalks trimmed

1/3 cup roughly chopped sundried tomatoes, drained

8 prosciutto slices, cut into strips

250g Taleggio cheese (from delis), sliced

1 tablespoon chopped flat-leaf parsley leaves

 

Heat oil in a saucepan over medium heat. Add onions and cook, stirring occasionally, for 10 minutes or until caramelized. Preheat the oven to 180°C. Place the mushrooms in a baking dish, cup-side up. Divide the tomato, onion and prosciutto among mushrooms, then top with cheese. Season, drizzle with extra oil, then bake for 20 minutes or until the mushrooms are tender and the cheese has melted. Garnish with parsley and serve.

Buttery Garlic Steak and Mushroom Foil Packs

Buttery Garlic Steak and Mushroom Foil Packs

Buttery Garlic Steak and Mushroom Foil Packs

 

1 pound top sirloin steak

½ pound whole mushrooms – halved

6 tablespoons butter – melted

½ teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried thyme

3 teaspoons minced garlic

salt and pepper to taste

Fresh thyme or parsley, for garnish

 

Preheat grill or preheat oven to 400 degrees. Cut steak into 2-inch chunks and place in a large bowl along with halved mushrooms.  Stir together melted butter, basil, parsley, thyme, and garlic. Pour over steak and mushrooms and stir to coat.  Divide steak and mushrooms between four large pieces of aluminum foil and wrap, pinching edges together to seal the packet. Grill for 12-15 minutes flipping halfway through to cook evenly OR bake for 25-30 minutes until steak is cooked to desired doneness.  Open packets, garnish with chopped parsley or thyme, and serve immediately.  Notes: For added color on the steak when grilling: open the packets 2-3 minutes before done and use tongs to transfer meat to the grill grates, turning until just browned on all sides. For added color when baking: open packets 2-3 minutes before done and switch oven to broil on high for a couple of minutes.

Confit Mushrooms

Confit Mushrooms

Confit Mushrooms

 

1 ½ lb mushrooms (of your choice)

2 T. minced shallots

1 T. fresh thyme leaves

2 C. neutral olive oil or grapeseed oil

Salt, to taste

 

Clean the mushrooms by wiping them with a damp paper towel. If the stems are edible, simply trim the ends; otherwise, separate the caps from the stems and reserve the stems to make a mushroom broth. In a saucepan, combine the minced shallots, thyme leaves, cleaned mushrooms, and oil. Heat gently for about 40 minutes; you do not want the oil to bubble or the shallots to burn. Remove from heat and cool completely. Season with salt to taste and transfer to a cool, sterilized jar. Store in the fridge for up to 2 weeks.

Thai-Style Coconut Shrimp Soup

Thai-Style Coconut Shrimp Soup

Thai-Style Coconut Shrimp Soup

 

1 14-oz can coconut milk

2 c reduced-sodium chicken broth

1 T. garlic, minced

1 stalk fresh lemongrass, cut in 1-in. pieces

1 c mushrooms, sliced

1 T. fresh lime juice

1 T. Thai fish sauce

1 tsp. Thai chili paste or chilis

1 lb. shrimp, peeled and deveined

1/4 C. fresh basil leaves, finely chopped

1/4 C. fresh cilantro, finely chopped

 

Combine coconut milk, broth, ginger, and lemongrass in a medium pot over high heat and bring. Add mushrooms, lime juice, fish sauce, and chili paste. Reduce heat and simmer until mushrooms are tender, about 5-7 minutes. Add shrimp and continue to simmer until cooked through, about 2-3 minutes. Stir in basil and cilantro and serve.

Grilled Wild King Salmon with Forest Mushrooms and Leek

Grilled Wild King Salmon with Forest Mushrooms and Leek

Grilled Wild King Salmon with Forest Mushrooms and Leek

 

4 pieces wild Salmon (6 ounces each)

1/4 C. tamari sauce

1 T. chili paste (Sambal)

1 tsp. sugar

1 1/2 pounds chanterelles or other wild mushrooms sliced 3/8″

2 leeks- crescent cut 1/8″

1/4 C. extra virgin olive oil

1/4 C. balsamic vinegar

1 C. white wine

salt & pepper to taste

 

Whisk together the tamari, chili paste and sugar. In a shallow baking dish marinate the salmon paves in the tamari mixture, turning till evenly coated – cover and refrigerate for 3-4 hours. Turn the fish twice during that period to marinate evenly. Preheat the oven to 400°F and fire up your barbecue grill. In a roasting pan or casserole combine the leeks, mushrooms, oil, vinegar and white wine; season to taste with salt & pepper. Place in the oven and roast for 25-30 minutes, stirring occasionally. Remove the salmon from the marinade and blot the pieces dry on some paper towels. When the mushrooms are nearly cooked (25 minutes) brush the paves evenly with olive oil and cook top side down on the hot barbecue. Turn the salmon after 2-3 minutes and cook to desired doneness; 5-7 minutes total cooking time. Serve the grilled fish with the roasted mushroom and leeks, a loaf of crusty bread and a bottle of Oregon Pinot Noir.

Chicken with Boursin Mushroom Sauce

Chicken with Boursin Mushroom Sauce

Chicken with Boursin Mushroom Sauce

 

4 boneless, skinless chicken breasts – pounded thin

2 T. olive oil

3 T. unsalted good-quality butter

1 shallot, thinly sliced

1 C. cremini mushrooms, sliced

2 C. sliced white button mushrooms

1/2 C. dry white wine

1 tsp. stone ground mustard

1/2 C. crumbled Boursin cheese (Garlic & Fine Herbs)

2 T. freshly chopped parsley

Salt and pepper, to taste

 

Rinse and dry the chicken breasts and season well with salt and pepper. Heat 2 T. of olive oil with 1 T. of butter in a large sauté pan. Add the chicken breasts and brown them on both sides about 2 to 3 minutes per side, depending on the thickness. Transfer to a plate and cover with aluminum foil to keep warm. To the same pan, add the remaining butter. Add the shallot and sauté over medium heat until translucent. Increase the heat to medium-high and add the creminis and white mushrooms to the pan. Sauté the mushrooms, stirring often, until golden, then season with salt and pepper. (Adding salt to mushrooms too early makes them soggy!). Add the wine and mustard to the pan and scrape up the bits from the bottom of the pan. Cook until the wine is reduced by half. Reduce the heat to low and whisk in the Boursin cheese and parsley. Add the chicken back to the pan and coat with the sauce. Once the chicken is heated through, serve immediately.

Grilled Mushrooms with Rosemary-Lemon Basting Butter & Variations

Grilled Mushrooms with Rosemary-Lemon Basting Butter & Variations

Grilled Mushrooms with Rosemary-Lemon Basting Butter & Variations

 

4 tablespoons unsalted butter

1 tablespoon soy sauce

2 teaspoons minced fresh rosemary

1 teaspoon minced garlic

1 teaspoon grated lemon zest

1 teaspoon pepper, divided

1 pound white, cremini, shiitake, portobello, oyster, maitake, and/or king oyster mushrooms, at least 2 inches wide

½ teaspoon vegetable oil

¼ teaspoon table salt

 

Use any mix of mushrooms you like, as long as the caps measure at least 2 inches in diameter. A grill basket is helpful here but not essential. These mushrooms make a great accompaniment to other grilled foods. The parcooked mushrooms can be refrigerated for up to 24 hours.

 

Melt butter in small saucepan over medium heat. Add soy sauce, rosemary, garlic, lemon zest, and ½ teaspoon pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use. Trim tough ends of stems on white and cremini mushrooms and cut in half. Remove stems from shiitake mushrooms. Remove stems from portobello mushrooms and halve caps if smaller than 4 inches; quarter if larger. Trim oyster and maitake mushrooms and tear into 2- to 2½-inch pieces. Trim stems on king oyster mushrooms and slice crosswise ¾ inch thick. Combine mushrooms and ½ cup water in bowl. Cover and microwave for 1 minute. Stir well; re-cover; and microwave until mushrooms have reduced in size by about one-third and liquid has increased to almost 1 cup, about 2 minutes. Remove from microwave and let rest, covered, for 5 minutes to finish cooking. Drain well. Dry bowl and return mushrooms to bowl. Let stand at room temperature while preparing grill. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (about 4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate. Toss mushrooms with oil, salt, and remaining ½ teaspoon pepper. Arrange mushrooms on hotter side of grill. Cook (covered if using gas), flipping mushrooms every 2 minutes, until well browned on all sides, 4 to 6 minutes. Carefully brush mushrooms with half of basting butter and continue to cook until butter is sizzling and fragrant, 1 to 2 minutes longer. Transfer to bowl with remaining basting butter and toss to combine. Season with salt and pepper to taste, and serve.

 

Garlic-Parsley Basting Butter

 

4 tablespoons unsalted butter

1 tablespoon Worcestershire sauce

1 tablespoon chopped fresh parsley

1 teaspoon minced garlic

1/2 teaspoon pepper

 

Melt butter in small saucepan over medium heat. Add Worcestershire, parsley, garlic, and pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use.

 

 

Ginger-Miso Basting Butter

 

4 tablespoons unsalted butter

1 tablespoon white miso

1 tablespoon soy sauce

2 teaspoons grated fresh ginger

1/2 teaspoon pepper

 

Melt butter in small saucepan over medium heat. Add miso, soy sauce, ginger, and pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use.

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

 

Kosher salt and freshly ground black pepper

2 T. unsalted butter

1 T. good olive oil

12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick

1/2 cup heavy cream

3 ounces white truffle butter

8.82 ounces fresh fettuccine

3 T. chopped fresh chives, plus extra for garnish

1/4 cup freshly grated Parmesan, plus extra for garnish

 

Add 1 T. of salt to a large pot of water and bring it to a boil. Meanwhile, melt the butter and olive oil in a large (12-inch) sauté pan over medium-high heat. Add the mushrooms and sauté for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.  Transfer the mushrooms to a bowl and rinse out the pan. Pour the cream into the sauté pan and heat it over medium heat until it simmers. Add the truffle butter, 1 tsp. salt and 1/2 tsp. pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat. Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.

Mushroom Potato Salad with White Beans

Mushroom Potato Salad with White Beans

Mushroom Potato Salad with White Beans

 

1 lb. small white or Yukon gold potatoes, quartered

8 oz. mushrooms, preferably cremini, quartered

2 T. olive oil

4-oz. jar roasted red bell peppers (water-packed), drained and chopped

2 small cloves garlic, very thinly sliced

1 T. cider vinegar

1 cup canned cannellini beans, rinsed and drained

1/4 cup chopped fresh basil

 

In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Drain, cool slightly, then cut potatoes in half. Transfer to large bowl. Meanwhile, preheat broiler. In medium bowl, combine mushrooms, 1 Tbs. oil, 1/8 tsp. salt and 1/8 tsp. freshly ground pepper. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside. In small saucepan, combine peppers, garlic and remaining 1 Tbs. oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, 1/8 tsp. salt and 1/8 tsp. freshly ground pepper. Add beans, basil, reserved mushrooms and red pepper mixture to potatoes and toss gently. Serve at room temperature.

Puff Pastry Mushroom and Blue Cheese Strudel

Puff Pastry Mushroom and Blue Cheese Strudel

Puff Pastry Mushroom and Blue Cheese Strudel

 

1 sweet onion

¼ stick butter

1 roasted red bell pepper

3 cloves garlic (chopped)

4 cups wild mushrooms (sliced)

2 cups spinach

4 ounces Crater Lake Bleu Cheese

¼ cup sherry wine

Salt and pepper to taste

1 full sheet puff pastry

 

Caramelize onions in butter, set aside. Julienne roasted bell peppers, set aside. Sauté mushrooms and garlic until soft. Deglaze with sherry. Add spinach and cook until liquid is evaporated. Set aside and cool. Mix onions, peppers, mushrooms, spinach, blue cheese, salt and pepper. Lay puff pastry on cutting board, put filling in middle of puff pastry horizontally, flip bottom of puff pastry to cover top of filling and flip top of pastry to cover bottom half of puff pastry (like a burrito). Make sure ends are sealed, brush with egg wash and bake at 400° until golden brown.  Once strudel has cooled, cut horizontally and serve with whatever side you prefer (sautéed white beans, black-eyed peas).

Mushroom Ciorba with Caraway and Thyme

Mushroom Ciorba with Caraway and Thyme

Mushroom Ciorba with Caraway and Thyme

 

1 ounce dried wild mushrooms

1 cup boiling water

1/4 cup butter

1 lb. white button or cremini mushrooms, wiped, trimmed, and sliced

1 T. caraway seeds

4 C. vegetable stock

1 cup sauerkraut juice

4 sprigs fresh thyme

1/2 tsp. dried red chili flakes

3 T. sour cream or Balkan-style yogurt

1 egg yolk

1 T. unbleached all-purpose flour

sea salt and freshly cracked black pepper to taste

sour cream or yogurt, caraway seeds, and fresh thyme for garnish

 

Place dried mushrooms in a small bowl and cover with boiling water. Let steep for 10 minutes. Drain mushrooms, reserving liquid. Chop reconstituted mushrooms and set aside. Meanwhile, melt butter in a medium-sized skillet over medium-high heat. Add caraway seeds and cook for about 1 minute, until they are fragrant. Add sliced mushrooms and cook, stirring occasionally, until they have released all their moisture and begin to caramelize around the edges. Remove from heat and reserve. In a large saucepan, mix stock, sauerkraut juice, and reserved mushroom soaking liquid. Bring to a boil over high heat. Reduce heat to low and add the reconstituted dried mushrooms, cooked mushrooms, thyme sprigs (just throw them in whole; the leaves will come away from the branches while cooking), and chili flakes. Simmer, partially covered, for 20 minutes. Fish out and remove now-leafless thyme branches. Mix together sour cream or yogurt, egg yolk, and flour in a small bowl. Add a few spoonfuls of the soup broth to the yogurt mixture and stir until well blended. Scrape yogurt mixture into soup, stir, and simmer for 5 minutes. Season to taste with salt and pepper. Spoon into bowls and garnish with a dollop of sour cream or yogurt and a sprinkling of caraway seeds and fresh thyme leaves.

Classic Meadow Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines

Classic Meadow Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines

Classic Meadow Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines

For a mushroom lover, the cornerstone of all recipes is a luscious mushroom soup. We regard this combo as the ultimate soup and sandwich for all the seasons of the year.  After a jackpot of a hunt in any season, this recipe can become luxurious chanterelle soup, porcini soup, or even the wildly extravagant morel soup.

 

1 ounce Dried Porcini Mushrooms, rinsed

4 C. Traditional Mushroom Stock plus up to one more cup to thin soup if needed

8 T., (1 stick) unsalted butter

1 large yellow onion, thinly sliced  large clove garlic, finely minced

1 medium onion, cut into ½-inch dice

2 tsp. kosher salt, or more to taste

1/8 tsp. freshly ground black pepper, or more to taste

1½ pounds meadow mushrooms (or portabello, crimini or button mushrooms), cleaned and cut into 1/8-inch slices

2 T. Madeira

1 tsp. fresh thyme leaves

½ cup heavy cream

½ tsp. fresh lemon juice

 

Place the porcini mushrooms in a medium saucepan with 2 C. mushroom stock. Bring to a boil, turn off the heat and let sit for 30 minutes. In a large stockpot over medium heat add 6 T. butter. When the butter is melted and bubbling, add the onion, garlic, ½ tsp. of the salt, and the pepper, stirring to coat evenly with the butter. Cook until softened. Stir in the Mediera. Cook for 3 more minutes, then stir in the porcini mushrooms and their soaking liquid. Add the remaining 2 C. mushroom stock and the thyme. Bring to a boil, then turn down the heat and simmer for 30 minutes. Turn off the heat. Add the remaining ½ tsp. salt and let sit for 5 to 10 minutes. Carefully transfer the soup to a blender and, starting on a low speed and increasing in increments, puree until very smooth. Place the soup in a saucepan and return to the stove over medium heat. Add the cream. Whisk in the remaining 2 T. butter and the lemon juice. Taste for seasoning and adjust with salt and pepper as needed. Stir in additional stock if the soup needs thinning. Divide the soup amongst 6 bowls and serve with the tartines.

 

For The Tartines:

 

1 cup ricotta

2 T. finely minced garlic, plus 1 whole garlic clove, peeled

1 tsp. finely chopped fresh thyme

2 tsp. finely chopped fresh chives

2 tsp. finely chopped flat-leafed parsley, plus

2 T. for garnish

½ tsp. finely chopped tarragon

½ tsp. finely grated lemon zest

¾ tsp. kosher salt

1/8 tsp. plus a pinch freshly ground black pepper

1 tsp. fresh lemon juice

4 T. (½ stick) unsalted butter

½ pound wild mushrooms, cleaned and cut into 1/8-inch slices

6 thick slices country bread or ciabatta (¾ inch)

Extra virgin olive oil

Fleur de sel

 

Place the ricotta in a small bowl. Add 1 T. of the garlic, thyme, chives, 2 tsp. of the parsley, tarragon, lemon zest, ½ tsp. salt, 1/8 tsp. of the pepper, and lemon juice. Mix well. Set aside. Heat the butter in a large sauté pan over medium-high heat. When the butter is melted and bubbling, add the mushrooms, tossing to coat evenly with the butter. Add the remaining ¼ tsp. salt and the pinch of pepper. Cook until the mushrooms have released their liquid. Continue cooking until the liquid has evaporated and the mushrooms are starting to caramelize. Add the remaining 1 T. garlic during the last few minutes of cooking. Remove from the heat and hold in a warm place. Toast the bread under a broiler or in a toaster. While the slices are still warm, rub the toasted surface with the whole garlic clove. Spread the toasts with about 2 T. of the ricotta mixture. Divide the warm mushrooms amongst the toasts. Drizzle with the oil, then finish with a sprinkling of fleur de sell and the remaining 2 T. of parsley. Tips and Techniques: The ricotta mixture can be made up to a day ahead and refrigerated. Remove from the refrigerator 1 hour before serving. Have the soup warm and the ricotta mixture ready before toasting the bread slices. They are best just out of the oven or toaster.

 

Substitutions and Variations

 

For the soup, you can substitute the “tamed” button, cremini, or portobello mushrooms for the wild meadow mushrooms. Almost any wild mushroom can be substituted in the is recipe. Use all of one kind, or mix them half wild and half cultivated. You can use chicken broth, beef broth, or canned mushroom broth for the homemade broth in the recipe. For the tartines, any wild mushroom will work beautifully.

Philly Cheesesteak Stuffed in a Portobello Mushroom

Philly Cheesesteak Stuffed in a Portobello Mushroom

Philly Cheesesteak Stuffed in a Portobello Mushroom

 

6 oz sirloin steaks thin sliced

1/8 tsp. salt

pepper

3/4 cup onion diced

3/4 cup green pepper diced

1/4 cup sour cream light

2 T. mayonnaise light

2 oz cream cheese light, softened

3 oz provolone cheese shredded

4 medium Portobello mushrooms with no cracks

 

Preheat the oven to 400F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp. salt and fresh pepper. Season steak with salt and pepper on both sides. Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through. Transfer to a cutting board and slice thin, set aside. Reduce the heat to medium-low, spray with more oil and sauté onions and peppers 5 to 6 minutes, until soft. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Woodsy Wild Mushroom Soup

Woodsy Wild Mushroom Soup

Woodsy Wild Mushroom Soup

1/2 cup unsalted butter

2 pounds wild mushrooms

1 ounce dried chanterelles

1 ounce dried morels

1 1/2 tsp. kosher salt

1 large yellow onion, diced

1 1/2 T. all-purpose flour

6 sprigs fresh thyme

4 cloves garlic, minced

1/2 cup dry white wine

4 C. chicken broth

1 cup water

1 cup heavy cream

Sea salt and freshly ground black pepper, to taste

1 lemon, juiced

2 T. parsley, minced

6 slices light rye bread, cut in half

Olive oil (for brushing the bread)

 

Melt butter in a large Dutch oven over medium-high heat. Put the dried morels and chanterelles in hot water for five minutes until rehydrated and soft. Strain the liquid and pour it into the hot butter along with half of each type of dried mushroom.  Add the mushrooms (set aside a few attractive mushroom slices for garnish later) and the salt and turn the heat to high. Sear the mushrooms until they are golden brown, caramelized, and have a deep earthy smell. Reduce heat to low and add the onion and the garlic. Cook, stirring often, until  the juices evaporate and the onion is translucent, about five minutes. Stir the flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Add the wine and deglaze the pan scraping up all the browned bits (this is where the intense woodsy flavor comes from). Tie the thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture. Pour in the chicken stock and water and bring to a simmer. Cook for 1 hour and then remove the thyme bundle. Transfer the soup to a blender and puree on high speed until the mixture is thick but you can still see small pieces of the mushroom.  Return the soup to the pot and stir in the cream, season with salt and black pepper, and finish with the lemon juice.  In a 10″ skillet, heat 2 T. of unsalted butter over medium heat. Add the reserved mushroom slices and sear until golden brown. Brush the slices of bread with olive oil, place them on a baking tray, and bake them at 400 degrees F. until golden and the edges are crispy. Transfer the soup to a large serving bowl (or individual bowls), top with the reserved seared mushrooms, and sprinkle with the parsley. Serve immediately with the bread fresh from the oven.

Wild Foraged Black Trumpet Mushroom Spread

Wild Foraged Black Trumpet Mushroom Spread

Wild Foraged Black Trumpet Mushroom Spread

1 T. Ghee or butter

2 T. Garlic Scapes or shallots

1/2 cup coarsely chopped Black Trumpet Mushrooms (cleaned)

8 ounce Cream Cheese (organic, cultured)

1 pinch Sea Salt to taste

1 pinch White Pepper to taste

 

In a skillet over medium/low heat, sauté garlic scapes in ghee until soft. Add in black trumpet mushrooms continue sautéing until mushrooms are cooked through and any liquid is evaporated. Reduce heat to low, add cream cheese (cut or scooped into roughly 1 T. sized chunks). Stirring constantly until the cream cheese is melted and mixed thoroughly. Transfer to a an air tight jar or container and chill in the refrigerator for at least 2 hours prior to allow the flavors to come together. Remove dip from at the refrigerator roughly 30 minutes prior to serving to allow it to warm to room temperature. Serve with crackers, toasted bread or raw vegetables. Notes: Use 1 ounce dried Black Trumpets that have been reconstituted in warm water in place of the fresh.

Roasted Butternut Squash and Mushrooms with Burrata

Roasted Butternut Squash and Mushrooms with Burrata

Roasted Butternut Squash and Mushrooms with Burrata

 

2 T. unsalted butter, plus more if needed

2 T. extra-virgin olive oil

5 cup 1-inch cubes butternut squash (about 2 1/2 pounds)

 

2 T. unsalted butter, plus more if needed

2 T. extra-virgin olive oil

5 cup 1-inch cubes butternut squash (about 2 1/2 pounds)

6 T. unsalted butter

1 T. minced fresh sage

2 T. balsamic vinegar

2 T. unsalted butter, plus 1/2 T. if needed

2 T. extra-virgin olive oil

3 1/2 cup mushrooms, any variety, preferably wild

2 cup shallots, thinly sliced

12 ounce (3 balls) burrata

 

Baking Directions: Preheat the oven to 400º F. Heat a large ovenproof skillet over high heat and add the butter and the olive oil. When the butter foams, add the squash and cook, shaking the pan occasionally, until caramelized and lightly browned, about 3 minutes. Slide the pan into the oven and roast until a deeper brown on the edges, about 20 minutes. For the vinaigrette: Heat a small sauté pan over medium heat, add the butter, and when it foams, brown the sage for just a minute, and then pour in the vinegar and let it reduce by half. Don’t stir or touch it. Just keep it at a simmer, gently reducing until thickened. When it’s the consistency of a light syrup, add the salt. Turn off the heat but leave the pan on the stove while you sauté the mushrooms. Heat a medium sauté pan or skillet over medium-high heat and add the 2 T. butter and 2 T. olive oil. When the butter foams, add the mushrooms and sauté until they begin to release their water, about 8 minutes. Add the shallots to the pan and sauté until brown, 3 to 4 minutes, tossing so they cook evenly. Season with salt and pepper and add another 1/2 T. of butter if they look dry. Divide the squash and the mushrooms evenly among 6 plates. Tear the burrata into pieces, scattering them over the vegetables. Drizzle with the vinaigrette.

Scallops in Brandy Mushroom Cream Sauce

Scallops in Brandy Mushroom Cream Sauce

Scallops in Brandy Mushroom Cream Sauce

 

6-8 Jumbo Scallops

8 oz. Mushrooms; thinly sliced

2 Shallots; finely diced

6 Cloves garlic; minced

5 T. Butter

1/8 Tsp. Nutmeg

1 C. Heavy Whipping Cream

2 T. Lemon Juice

3 T. Brandy

1/3 C. Chicken or Veggie Broth

Salt and Pepper to taste

 

Pat scallops dry with paper towels; salt and pepper both sides. Melt 3 Tbsp. of butter in a skillet on Medium/High Heat. Add 2 cloves of garlic. Sauté until fragment. Add scallops; cook for 3-4 minutes per side until tops are golden brown. Swirl in lemon juice during last 1 minute of cooking time. Remove from heat, place scallops on a separate plate. Wipe out skillet. Melt 2 Tbsp. of butter on Medium/High Heat. Add 4 cloves of garlic and shallots; sauté for around 1 minute until fragrant. Add mushrooms, continue cooking for around 3 minutes until softened. Salt and Pepper to taste. Add cream, brandy, broth and nutmeg. Salt and Pepper to taste. Continue cooking and stirring until sauce thickens; around 4 minutes. Remove from heat and serve warm sauce over scallops.

Creamy Mushroom Soup Topped with Sautéed Shiitakes

Creamy Mushroom Soup Topped with Sautéed Shiitakes

Creamy Mushroom Soup Topped with Sautéed Shiitakes

 

8 T. unsalted butter, divided

6 large shallots, minced

2 cloves garlic, minced

½ tsp. ground nutmeg

2 pounds white button mushrooms, washed, dried, and thinly sliced

7 cups chicken broth

1/3 cup dry sherry

1 cup heavy cream

2 tsp. lemon juice

Fine sea salt

Freshly ground black pepper

8 ounces shiitake mushrooms, cleaned, stems removed, and thinly sliced

 

Melt 6 T. butter in a large soup pot over medium-low heat. Add shallots and sauté, stirring frequently, for 4 minutes. Stir in garlic and nutmeg and cook for 1 minute. Increase heat to medium, add sliced button mushrooms, and cook, stirring occasionally, for 20 minutes. Pour the chicken broth into the mushroom mixture and simmer for another 15 to 20 minutes. Puree the soup in batches in a blender until smooth. Return the soup to the pot and bring to a simmer over low heat. Stir in the sherry, cream, and lemon juice. Season to taste with salt and pepper. Meanwhile, heat remaining 2 T. butter in a medium skillet over low heat. When foam subsides, add the shiitake mushrooms and sprinkle with salt and pepper to taste. Cover and cook, stirring occasionally, for about 10 minutes. Uncover and continue to cook, until the liquid from the mushrooms has evaporated and the mushrooms have browned. Serve in soup bowls, garnishing each serving with the sauteed shiitake mushrooms.

Wheat Berry & Wild Mushroom Stew

Wheat Berry & Wild Mushroom Stew

Wheat Berry & Wild Mushroom Stew

 

2 pounds cremini mushrooms, trimmed and sliced thin

½ ounce dried porcini mushrooms, rinsed and minced

3 garlic cloves, minced

3 T. extra-virgin olive oil, divided, plus extra for drizzling

2 tsp. minced fresh thyme or ½ tsp. dried

½ tsp. table salt

6 cups vegetable or chicken broth, plus extra as needed

1½ cups wheat berries

½ cup dry Madeira or sherry, divided

6 ounces (6 cups) baby spinach

Grated Parmesan cheese

 

Microwave cremini mushrooms, porcini mushrooms, garlic, 1 T. oil, thyme, and salt in bowl, stirring occasionally, until mushrooms are softened, about 5 minutes; transfer to slow cooker. Stir in broth, wheat berries, and 6 T. Madeira. Cover and cook until wheat berries are tender, 8 to 10 hours on low or 5 to 7 hours on high.  Stir in spinach, 1 handful at a time, and let sit until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in remaining 2 T. oil and remaining 2 T. Madeira and season with salt and pepper to taste. Drizzle individual portions with extra oil and sprinkle with Parmesan before serving.

Northwest Forest Mushroom and Oregon Hazelnut Strudel

Northwest Forest Mushroom and Oregon Hazelnut Strudel

Northwest Forest Mushroom and Oregon Hazelnut Strudel

1 pound assorted forest mushrooms

2 tsp. shallots, minced

2 tsp. garlic, minced

3 T. butter

1 T. lemon juice

3 T. dry sherry

4 tsp. white wine

1 cup heavy cream

2 1/4 cup hazelnuts, toasted and coarsely chopped.

1 cup freshly grated Parmesan cheese

1/4 tsp. salt

1/4 tsp. black pepper

 

¾ C. lukewarm water

1 large egg. Beaten

¼ tsp. white Vinegar

2 ½ C. Bread Flour

¾ tsp. Salt

2 T. melted Butter

 

Prepare the strudel dough. Combine the water, egg. salt and vinegar mixing well. Place the flour in a mixing bowl, add half of the liquid and mix a few seconds. ADD remaining liquid and continue to mix until smooth, about I minute. Add the melted butter, mix until blended. Knead the dough slightly by hand to check for consistency. Coat with a drop of oil and place In a covered bowl. Allow the dough to sit at room temperature for 30 minutes before using. Combine 1/4 cup toasted hazelnuts and ¼ cup grated Parmesan cheese. Reserve this mixture to use in rolling the strudel. Mince the assorted mushrooms. Sauté the shallots and garlic in butter until lightly toasted. Add the mushrooms and lemon juice, continue to cook until the liquid from the mushrooms has evaporated.  ADD the white wine and sherry to the hot pan and stir into the mushrooms. ADD the cream, salt and pepper. Reduce the liquid by half and add the remaining cheese and hazelnuts. PLACE in a shallow pan to cool. STRETCH the strudel dough. Butter lightly with drawn butter. PLACE the cooled filling at one end of the dough and roll as per all strudel preparations, brushing each turn of dough with drawn butter and sprinkling with the reserved hazelnut/ Parmesan mixture. BAKE at 400* F for approximately 25 minutes. COOL slightly before slicing.

Cauliflower steak with mushrooms and anchovy

Cauliflower steak with mushrooms and anchovy

Cauliflower steak with mushrooms and anchovy

 

One 2-ounce (45 g) tin of anchovies in olive oil, drained

3/4 C. (200 g) butter (at room temperature), plus extra

½ pound (200 g) French fingerling potatoes, halved

Olive oil

2 garlic cloves, one crushed and one halved

Salt and pepper, to taste

½ bunch of rosemary

1 large cauliflower

1 tsp. nutmeg

1 ½ C. (150 g) mixed mushrooms (such as oyster, beech, and chestnut mushrooms), chopped into pieces

½ C. (50 g) roasted pecans, coarsely chopped

 

Preheat the oven to 350°F (180°C). Combine the anchovy fillets with the butter in a food processor until it forms a thick mass. Scoop the mixture onto plastic wrap and roll it into a neat, thick tube. Let it set in the fridge. Spread the potatoes on a baking sheet lined with parchment paper, drizzle with olive oil, and rub in the crushed garlic with your hands. Season with salt and pepper and scatter the sprigs of rosemary on top. Roast the potatoes for 30 to 35 minutes, until golden brown. Meanwhile, cut two large, flat “steaks” from the middle of the cauliflower. Rub both sides with the garlic halves and sprinkle with nutmeg, salt, and pepper. Melt the extra butter in a frying pan over medium-high heat and cook the cauliflower steaks, flipping them regularly, for a total of 5 minutes on each side. Add the mushrooms halfway through the cooking time. Take the anchovy butter out of the fridge and cut into slices. Serve each cauliflower steak with a slice of anchovy butter, along with the roasted potatoes, sautéed mushrooms, and pecans.: The remaining anchovy butter will keep in the fridge for 2 to 3 days. It’s great on toast or on a baguette!

Clams with Maitake Mushrooms

Clams with Maitake Mushrooms

Clams with Maitake Mushrooms

 

2 T. extra virgin olive oil

½ lb. maitake mushrooms, torn into bite-size pieces

4 cloves garlic, minced

¼ cup white wine

2 C. chicken broth

2 lb. Manila clams

1 T. freshly squeezed lemon juice

2 T. minced Italian parsley

3 T. cold unsalted butter, diced

Kosher salt

Freshly ground black pepper

 

Heat a large, heavy pot over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the maitakes and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the wine and broth and bring to a boil. Add the clams and simmer, covered, for 4 to 5 minutes, or until the clams open. Remove from the heat, stir in the lemon juice, parsley, and butter, and season to taste with salt and pepper. Serve immediately.

Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go

2 T. extra virgin olive oil

6 ounces shiitake mushrooms, sliced

4 T. chicken bouillon paste or broth base

1 T. low-sodium soy sauce

1 tsp. Asian-style hot sauce (such as Sriracha)

2 C. shredded carrots

5 green onions, white and green portion sliced

8 ounces Asian noodles, cooked according to package directions

1 C. diced cucumber

½ C. chopped, fresh cilantro

four 16-ounce wide-mouth jars with lids

¾ C. boiling water for each jar, when ready to serve

 

Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8 to 10 minutes. Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar. Divide carrots in two portions. Sprinkle ¼ C. of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles. Lastly, add ¼ C. of diced cucumber and 2 T. of cilantro. Store jars in the refrigerator for up to three days. When ready to serve, boil ¾ C. of water. Pour water into the jar. Stir well and enjoy.