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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).

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.

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.

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.

Crock Pot Japanese Mushroom Onion Soup

Crock Pot Japanese Mushroom Onion Soup

Crock Pot Japanese Onion Soup

 

2 Medium Carrots

2 Medium Celery Stalks

2 Garlic Cloves, Smashed

6 C. Reduced Sodium Fat Free Chicken Broth

1 Medium Onion, Wedges

8 Oz. Mushrooms, Sliced

4 Green Onions, Sliced (Optional Garnish)

Salt or Soy Sauce to Taste

 

Place everything but the mushrooms and green onions into a slow cooker. I added in the bottom halves of the chopped green onions at this time as well and reserved the green upper halves for garnishing. Cover and cook on high for 2-4 hours or low for 4-5 hours. There isn’t any reason to cut up the veggies finely because they are just there to cook in their flavors! An hour before serving remove the cooked veggies from the crock pot with a slotted spoon. You can toss these, use them up in another yummy recipe, or serve them on the side. Season to taste. Place the sliced mushrooms and green onion tops into the crock pot with the broth. Give it all a good stir. Cover to cook for another hour or until the mushrooms are tender.

Wild Mushroom and Chestnut Stuffing

Wild Mushroom and Chestnut Stuffing

Wild Mushroom and Chestnut Stuffing

For a 20-25 pound turkey

 

6 C. Brioche, Cut into ½ Cubes

6 Challah Bread or Pane Di Me, Cut into ½ Cubes

8 T. Unsalted Butter

6 Large Garlic Cloves, Minced

½ Cup Finely Chopped Shallots

1 Cup Finely Chopped Onion

1 Cup Finely Chopped Celery

4  Pounds Mix Fresh Wild Mushrooms, Cleaned, Trimmed and Sliced

1 oz. Dried Porcini Mushrooms, reconstituted in 1 C. Water, Drained, Finely Chopped, Liquid Reserved

2 Tsp. Coarse Sea Salt

1 Tsp. Freshly Ground Black Pepper

1 Cup Finely Chopped Flat Leaf Parsley

2 C. Roasted Chestnuts, Coarsely Chopped

8 Large Eggs

1 Cup Heavy Cream

1 Cup Homemade Chicken Stock or Canned Low Sodium Chicken Broth

½  Cup of the Reserved Porcini Liquid, Strained Through Cheesecloth to Remove Sand

1T. Dried Rubbed Sage

 

Preheat oven to 225°F. Divide the bread cubes between two rimmed half-sheet pans in 1 layer on each pan. Bake for 20 minutes, stirring the cubes half way through the baking time. Turn oven off and allow bread cubes to dry in oven for at least an hour. Remove from oven and place in a large bowl. At this point you can cover the bread cubes in the bowl with foil. The bread cubes can sit overnight on the counter. Melt the butter over medium high heat and in a large heavy skillet, sauté the garlic, shallots, onion and celery, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add mushrooms, salt, and pepper and cook until liquid mushrooms give off has almost evaporated, about 15 minutes. Add parsley and chestnuts and cook, stirring about 2 minutes. Remove from heat and cool slightly. Whisk together, eggs, chicken stock, reserved porcini liquid, cream and sage in a large bowl. Stir in mushrooms and bread cubes until coated with the liquid. Gently fold the ingredients together. Cool completely and refrigerate overnight. Loosely stuff the cavity and neck of the turkey just before putting the turkey in the oven. Place the rest of the stuffing in a ceramic 9″ x 13″ baking dish. Cover the dish with foil and bake the stuffing in a 350ºF pre-heated oven for 45 minutes. Remove the foil and bake until a slight crust forms on top and is cooked all the way through, about 20 minutes longer.

Mushroom and Ricotta Bruschetta

Mushroom and Ricotta Bruschetta

Mushroom and Ricotta Bruschetta

1 cup ricotta cheese

1 egg

1 lemon, zested

½ tsp. salt

1 pinch freshly ground black pepper, or to taste

1 pinch red pepper flakes, or to taste

4 slices French bread, toasted

1 T. olive oil

1 T. butter

1 T. olive oil

16 large white mushrooms, sliced

¼ cup green onions, chopped

¼ cup Marsala wine

½ cup chicken broth

2 tsp. lemon juice

2 T. chopped Italian parsley

1 T. butter

salt and freshly ground black pepper to taste

 

Preheat oven to 425 degrees F (220 degrees C). Mix ricotta, egg, lemon zest, 1/2 tsp. salt, black pepper, and red pepper flakes in a bowl until smooth. Place toasted bread slices on a baking sheet. Sprinkle with 1 T. olive oil and evenly divide ricotta mixture atop 4 bread slices. Bake in the preheated oven until cheese is browned, about 12 minutes. Heat butter and 1 T. olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half, about 1 minute.  Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.  Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

Morel Mushroom French Onion Soup

Morel Mushroom French Onion Soup

Morel Mushroom French Onion Soup

5 sweet onions

1/4 cup olive oil

5 sprigs of thyme, picked from the stem and chopped

3 cloves of garlic, chopped

1 pound morels (or other type of mushroom), chopped roughly

1 bottle red cooking wine

4 C. vegetable stock

Salt

10 1/2-inch-thick slices of rye bread, toasted

8 ounces comté cheese, grated

 

Cut the onions in half, stem to root, and slice crosswise into thin slices. Add the oil to a large pot set over medium-high heat and sauté the onions until well caramelized, stirring and scraping the bottom of the pan, taking care not to burn them (about 15 minutes). Add the thyme, garlic, and mushrooms to the pot, stirring to incorporate. Sauté and cover until moisture from the mushrooms is released (about 15 minutes). Add wine and bring to a boil. Add the vegetable stock and again bring to a boil, reducing to a simmer and cooking for 15 minutes. Add salt to taste. Heat oven to broil. Ladle the soup into four high-walled ceramic bowls and place a toasted slice of rye bread on top, with a heavy handful of comté cheese. Put the bowl on a sheet tray in the oven and broil until cheese is melted and bubbling. Serve hot, making sure not to burn the roof of your mouth.

Sautéed Hedgehog Mushrooms

Sautéed Hedgehog Mushrooms

Sautéed Hedgehog Mushrooms

 

About 1 pound hedgehog mushrooms

1 T. butter

1 T. oil ( olive oil or vegetable oil)

Optional: 1 clove garlic (sliced)

Optional: 1 tsp. fresh thyme leaves

Sea salt, to taste

Parsley or chives (minced)

 

Trim and clean the mushrooms. First, cut off and discard any browned, dried, or bruised bits. Use a paper towel to brush off any dirt or, if the mushrooms are particularly dirty, give them a quick rinse under cold water and pat them thoroughly dry on paper towels. Small mushrooms can be cooked whole; larger specimens can be halved, quartered, chopped, or sliced as you like.  Heat a large frying pan over high heat. When the pan is hot, add the butter and oil. When the butter is melted, add the trimmed and clean mushrooms. Stirring frequently, cook until the mushrooms have released their liquid, that liquid has evaporated, and the mushrooms are tender and starting to brown—about 5 minutes.  If adding garlic, do it now. Cook, stirring, until the garlic is fragrant and the mushrooms are browned. This should take about 1 to 2 minutes.  If using fresh thyme, add that after the garlic. Stir to combine it with the mushrooms, about 15 seconds.  Remove from heat and sprinkle the mushrooms with salt to taste (unsalted mushrooms really won’t have the same flavor, so be generous as you sprinkle on the salt!).

Buttery Sautéed Mushrooms with Spruce Tips and Chives

Buttery Sautéed Mushrooms with Spruce Tips and Chives

Buttery Sautéed Mushrooms with Spruce Tips and Chives

2 T. salted butter

4 C. small white button mushrooms (11oz/320gms)

¼ tsp. salt

1 T. chopped spruce tips

2 T. minced chives (or green onions)

light sprinkling of pepper

 

Wash the mushrooms under running water, then leave them to dry on a tea towel or paper towel until most of the moisture is off. Pat them lightly with the towel to speed the process. If your mushrooms are large, cut them in halves (or even quarters if really large). In a heavy skillet over medium heat, melt the butter until it starts to sizzle and smell nutty, just beginning to brown slightly. Tip in the mushrooms and sprinkle them with the salt. (The salt helps draw the moisture out of the mushrooms.)  Sauté the mushrooms, stirring them often, so they brown on several sides, for 8 to 10 minutes. First, the liquid will be released from the mushrooms, but keep cooking them until this liquid is cooked away and the mushrooms start to brown. Once the liquid is evaporated you will need to stir them more often.  When the mushrooms have all turned a deep golden color on several sides, sprinkle them with the chopped spruce tips and chives. Cook them for 1 minute more, stirring constantly. Remove the pan from the heat, give them a very light sprinkling of pepper (you don’t want to overpower their delicate flavor), and tip them into a small serving bowl, scraping all the lovely butter and sprucy, chivey bits into the bowl, too. Serves 4 as a side dish.

Hedgehog Mushroom Risotto

Hedgehog Mushroom Risotto

Hedgehog Mushroom Risotto

 

1 ½ C. Hedgehog Mushrooms, cut into bite sized pieces

1 small Orange winter squash or pumpkin, peeled and cut into bite sized pieces

6 cloves Garlic

Fresh Thyme

3 C. Arborio Rice

Butter

Olive Oil

Toasted Pine Nuts

 

Place mushrooms in 2 C. hot water and leave to soak.  Meanwhile, Roast squash, garlic and some thyme in a 350F oven for 20-30 minutes, until fork tender and lightly browned.  Add olive oil to pan and dice 3+ cloves of the roasted garlic and add to pan over medium heat.  Add rice to pan, and toss around to toast a little.  Add a few pieces of squash and mash them to add color to the rice.  Add mushrooms to rice – reserving liquid.  Add a ladleful of the mushroom soaking water and stir the rice until liquid is almost absorbed.  Repeat until all mushroom stock has been absorbed.  Stir in a knob of butter and then the cooked squash.  Top with additional fresh thyme and serve.

Foraged Mushroom Tart

Foraged Mushroom Tart

Foraged Mushroom Tart

1 ready-made pie crust

2 T. butter

1⁄2 cup minced onion

salt

freshly ground black pepper

4 C. sliced exotic mushrooms (lobster, hedgehog, oyster, black trumpets, baby shiitakes, etc.)

2 tsp. chopped garlic

2 C. heavy cream

3 large eggs

1 dash hot pepper sauce

1 dash Worcestershire sauce

1 cup grated white cheddar cheese

4 ounces shaved parmigiano-reggiano cheese

 

Preheat the oven to 350 degrees F. Place crust in a 10 inch tart pan. Prick the bottom of the crust all over with a fork. In a medium sauté pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Sauté for 1 minute. Add the mushrooms. Season with salt and pepper. Continue to sauté for 3 to 4 minutes or until the mushrooms are wilted. Stir in the garlic and remove from the heat. Cool completely. In a mixing bowl, whisk the cream and eggs together. Season with 3/4 of a tsp. of salt, pepper, hot pepper sauce, and Worcestershire sauce. Mix well. Pour the mushroom mixture into the pastry shell. Sprinkle the cheese over the mushrooms. Pour the cream mixture over the cheese. Bake until the center sets and the top is golden, about 55 minutes. Remove from the oven and let cool for 5 minutes before slicing to serve.

Roasted Prime Rib with Sautéed Mushrooms and Creamy Horseradish Sauce

Roasted Prime Rib with Sautéed Mushrooms and Creamy Horseradish Sauce

Roasted Prime Rib with Sautéed Mushrooms and Creamy Horseradish Sauce

 

2 T. kosher salt, plus more to taste

3 tsp. ground black pepper

3 cloves garlic

2 medium shallots

2 T. fresh rosemary leaves

2 T. fresh thyme leaves

1/2 cup olive oil

1 ( 8lb) standing rib roast, trimmed (to multiply or divide the recipe,this translates to roughly 1 rib for every 2-3 people)

 

1 cup heavy cream

6 T. lemon juice

1/2 tsp. salt

1/4 tsp. paprika

1/4 tsp. cayenne pepper

 

2 pounds mushrooms, washed, dried, and if large, chopped

4 T. unsalted butter

2 T. olive oil

1 1/2 T. Worcestershire sauce

2 cloves garlic, finely chopped

salt and pepper, to taste

6 T. fresh parsley, chopped

 

MARINATE: In a food processor, place salt, pepper, garlic, shallots, rosemary, thyme, and olive oil. Pulse until combined. Place the roast bone-side down in a large pan and pour the marinade over it. Rub as much as you can into every crevasse. Cover and refrigerate 4 to 24 hours. ROAST: Remove the meat and let it come to room temperature, about 1 hour before you plan to put it into the oven. Meanwhile, preheat the oven to 550° F and place the rack in the center. Insert a meat thermometer into the thickest part of the roast. When the oven is ready, place the roast, uncovered, into the oven. Immediately reduce the oven temperature to 350. Cook until the thermometer registers 125 degrees, about 15-20 minutes per pound, or 2 1/2 hours for an 8 lb roast. Check the temperature of the meat in several other places. A range of 125-155 will give you a good variety of doneness. Cover the roast with foil and let it rest on the counter at least 15 minutes before carving. MAKE THE SAUCE : You can do this while the meat cooks. In a medium bowl, beat cream until stiff. With the mixer on, add lemon juice, salt, paprika, cayenne and horseradish. Chill until ready to serve. SAUTE THE MUSHROOMS: Heat a large skillet over high heat. Add the butter and olive oil. When the butter foams, give the pan a shake and then add the mushrooms, Worcestershire sauce, and garlic. Toss the mushrooms until brown, about 5-10 minutes. Remove from heat and season with salt and pepper to taste. Toss with parsley and then place in a serving dish. CARVE: Slice the first piece between the ribs, close to the bone. Cut the second piece half way to the next bone and so on and so on giving each person basically half of the meat between the ribs. SERVE: Top with sauteed mushrooms and whipped horseradish sauce. Garnish with fresh parsley.

 

Vegan Mushroom Sauce

Vegan Mushroom Sauce

Vegan Mushroom Sauce

2 lbs. mushrooms crimini or baby bella

5 T. olive oil

5 garlic cloves, minced

¼ tsp. red pepper flakes

½ tsp. salt

13.5 oz. coconut cream

2 T. nutritional yeast

 

Cut off the stems of the mushrooms and then dice them into ½-inch cubes. In a large saucepan or pot, pour the oil and then sauté the mushrooms over medium-high heat, stirring as they simmer. Cook until they have shrunk some and are a deep brown color. Now add the minced garlic cloves, red pepper flakes, salt, and pepper, and stir well. Then add in the coconut milk and nutritional yeast. Stir everything together until well-combined. Serve hot with your favorite dishes and sides.

Instant Pot Creamy Garlic Mushroom Chicken

Instant Pot Creamy Garlic Mushroom Chicken

Instant Pot Creamy Garlic Mushroom Chicken

 

1 1/2 – 2 lbs. (0.6 kg-1 kg) chicken thighs or chicken breasts

salt

ground black pepper

1 T. olive oil

3 cloves garlic, minced

6 oz. (170 g) Cremini or white mushrooms, stems trimmed

1/2 cup chicken broth

1/2 cup whipping cream or heavy whipping cream

1/4 tsp. salt or to taste

3 dashes cayenne pepper

1 T. lemon juice

1 T. chopped parsley

 

Wash and rinse the chicken thighs with cold water. Pat dry with paper towels. Trim off the excess skin and fat with a pair of kitchen scissors. Season both sides of the chicken thighs with salt and pepper. Set aside.  Creamy garlic mushroom chicken in an Instant Pot. Turn on the Sauté mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add 1/2 T. of the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. (You may pan-fry the chicken on a regular skillet or non-stick skillet.) Discard the chicken fat from the instant pot by spooning it out. Add the remaining olive oil and sauté the garlic a little bit. Add the mushrooms, chicken broth, whipping cream, salt and cayenne pepper. Cover the pot and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, add the lemon juice and chopped parsley, stir to mix well. Turn to Sauté mode for a few minutes to reduce the sauce. Add more salt and lemon juice to suit your taste.  Creamy garlic mushroom chicken.  Serve immediately with some plain spaghetti.  Creamy garlic mushroom chicken.  If you use frozen chicken, increase the pressure cooking time by 10 minutes.

Mushroom Tacos with Avocado Crema

Mushroom Tacos with Avocado Crema

Mushroom Tacos with Avocado Crema

2 T. extra-virgin olive oil

1 T. balsamic vinegar

1 T. maple syrup

1  1/2 tsp. light soy sauce

Pinch red pepper flakes

6 Portobello mushroom caps, sliced into 1/3-inch slices

 

1 Hass avocado, pitted and peeled

1/4 C. Greek yogurt

1 garlic clove, roughly chopped

1 ½ tsp. minced, seeded jalapeno chile

Juice of 1/2 lime

Kosher salt and freshly ground black pepper, to taste

8 corn or flour tortillas, warmed, for serving

 

In a large bowl, whisk together the olive oil, vinegar, maple syrup, soy sauce, and red pepper flakes. Add the mushroom slices and toss to coat; let sit for at least 10 minutes, or up to 30 minutes.  Combine all the ingredients in the bowl of a food processor and pulse until smooth. Transfer to a bowl and season to taste with salt and pepper.  Heat a large skillet over medium-high heat. Add the mushroom slices and cook, turning as needed, until they have released their moisture and are beginning to brown and shrink, 8 to 9 minutes. Season to taste with salt and pepper.  To serve, pile some of the mushrooms onto the warmed tortillas and top with spoonfuls of avocado crema.  Note: To warm your tortillas, quickly grill over an open gas flame on its lowest setting for 30 to 40 seconds per side. Wrap in a towel to keep warm until serving.

Wild Mushrooms and Lardo on Rye

Wild Mushrooms and Lardo on Rye

Wild Mushrooms and Lardo on Rye

1 pound (454 g) mixed wild mushrooms: porcini, chanterelle, morel, boletus, etc. (substitute with any selection of cultivated and/or wild mushrooms)

2 T. (30 ml) butter

3 T. (45 ml) olive oil, divided

1/4 cup (60 ml) finely chopped shallots

1 T. (15 ml) fresh thyme leaves

Salt and pepper

½ cup (120 ml) dry white wine

1 cup (240 ml) heavy cream

4 toasted slices of rye bread

2 C. (480 ml) grated Fontina cheese (or substitute with mozzarella or old cheddar)

4 ounces (114 g) Italian lardo (from Valle d’Aosta, if possible), cut into thin strips

Italian parsley, chopped finely, for garnish

 

Clean mushrooms with damp cloth, trim woody ends of stems, and slice. Add butter and 1 T. (15 ml) of olive oil to a large skillet on medium heat. Add mushrooms, making sure the skillet is not overcrowded. Leave mushrooms to cook for 3-5 minutes or until bottoms are browned. Flip mushrooms and add shallots, thyme leaves, salt, and pepper to skillet. Cook for another 7-10 minutes, flipping once. Once moisture has evaporated, add dry white wine to skillet and reduce by at least half. Add heavy cream and continue cooking, stirring periodically. Drizzle toast with remaining olive oil. Broil 1 side of bread until golden. Flip over. Divide grated Fontina between slices of toast. Add cheese and broil again until cheese is melted and golden. Remove toast from oven and top each piece with sautéed mushrooms and paper-thin slices of lardo. Garnish with finely chopped Italian parsley.

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

 

3 T. unsalted butter

2 (8 ounce) packages sliced crimini mushrooms

¼ C. white wine

4 cloves garlic, pressed through garlic press, plus 1 whole clove, peeled, divided use

2 tsp. thyme leaves

Salt

Black pepper

6 slices of your favorite rustic-style bread

Herbed Ricotta Spread (recipe below)

Thyme leaves, for garnish

 

Place a cast iron or other heavy bottom skillet or pan over medium-high heat; add in the butter, and once it has melted, add in the mushrooms and sauté for about 7-8 minutes, until they become a deep golden-brown, and begin to caramelize. (They will, at first, release a good bit of liquid; but then it evaporates, and the mushrooms become almost sticky, and caramelize.)  Add in the wine, and once it has reduced (after about 30 seconds), add in the 4 cloves of pressed garlic and the thyme, and stir those in to incorporate; once the garlic becomes aromatic, add in a couple of pinches of salt and pepper; set aside and keep warm. Toast your slices of bread, and then rub the remaining whole clove of garlic over each slice. Spread the Herbed Ricotta Spread generously over each slice of the garlicky toast, then spoon generous amounts of the sauteed mushrooms onto each piece; garnish with a little addition thyme, and enjoy.

 

Herbed Ricotta Spread Ingredients:

 

½ C. whole milk ricotta cheese

½ C. whipped cream cheese

¼ C. grated parmesan cheese

1 T. minced chives

1 T. chopped flat-leaf parsley

1 tsp. thyme leaves, minced

Pinch salt

Pinch black pepper

 

Add all of the ingredients into a medium-size bowl, and using a spatula, blend everything together until smooth and completely combined; use immediately, or keep in a covered container in fridge until ready to serve.

Wild Mushroom Tacos with Avocado Cream

Wild Mushroom Tacos with Avocado Cream

Wild Mushroom Tacos with Avocado Cream

4 tbsp oil

Mushrooms 32oz (I used baby bella, shitake, and hen of the woods) sliced into bite sized pieces

1 small yellow onion (diced)

3 cloves garlic

1/2 tbsp smoked paprika

1 tsp chili powder

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

3 tbsp cilantro (chopped) for garnish

1/2 lime for garnish

 

Avocado Crema:

1 avocado

1 lime (juiced)

1/4 can coconut milk (full fat)

Pinch of salt

1 tsp ground pepper

 

Heat olive oil in pan at Medium. Add in onions and sauté for 2-3 minutes until they soften. Then add mushrooms, stir for 1 minute, then add garlic, and stir. Let mixture brown for a few minutes and add smoked paprika, chili powder, garlic powder, salt and pepper and stir until mushrooms are well coated. Cover and set aside. In a blender place avocado, lime juice, coconut milk, salt and pepper and blend until smooth. Serve mushrooms in a tortilla, hard shell taco, or even a lettuce wrap and top with cilantro, crema sauce, lime and whatever toppings you like!

Fermented Mushrooms

Fermented Mushrooms

Fermented Mushrooms

1 or 2 8oz packages of mushrooms (I used about 1 and a half packages of sliced mushrooms)

Fresh thyme (a couple sprigs, depending on your taste)

Fresh marjoram (a couple sprigs, depending on your taste)

Smashed garlic (2 or 3 heads, depending on your tastes)

1 T. sea salt

1/4 teaspoon whey, sauerkraut juice, or culture starter

Filtered water

 

Place all of the ingredients into a quart sized mason jar.  Smash the mushrooms and other goodies down into the jar to get as many in there as you can. Add filtered water to cover, leaving an inch of head space at the top. Weigh down your mushrooms because they like to float! Set on your counter for 3 to 5 days.

Move to your refrigerator. Tamara and Kelly recommend adding them to morning eggs and to salads. I think they would be great on an antipasti platter, or taken along on a picnic.

Seared Mushrooms with Garlic and Thyme

Seared Mushrooms with Garlic and Thyme

Seared Mushrooms with Garlic and Thyme

 

2 T. olive oil

12 ounces mushrooms (such as maitake, oyster, and/or king trumpet), cut into large pieces

Kosher salt, freshly ground pepper

4 T. unsalted butter, cut into pieces

2 sprigs thyme

2 garlic cloves, crushed

 

Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.  Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

1 1/2 pounds mushrooms

2 T. unsalted butter

4 cloves garlic, chopped

1/2 tsp. dried oregano

1/4 tsp. dried thyme (or 1 tsp. fresh thyme, chopped)

1/2 C. vegetable broth (or chicken broth)

salt and pepper to taste

1/4 C. half and half

1/2 C. parmigiano reggiano (parmesan cheese), grated

2 T. parsley, chopped

 

Toss the mushrooms with the butter, garlic, oregano, thyme, broth, salt and pepper and cook in a slow cooker on low for 2-3 hours or on high for 1-2 hours before mixing in the half and half, parmesan and parsley. Option: Add 1 T. white miso paste to the sauce along with the parmesan.

Instant Pot Pork Chops with Mushroom Gravy

Instant Pot Pork Chops with Mushroom Gravy

Instant Pot Pork Chops with Mushroom Gravy

4 Pork loin center chops 2lbs total. Look for bone-in well-marbled about 1.25 inches thick

2 T. butter

Spice Rub

1/2 tsp. smoked paprika

1/2 tsp. onion powder

1/2 tsp. garlic powder

3/4 tsp. black pepper

½ tsp. oregano

3/4 tsp. salt

Gravy

4 ounces baby bella mushrooms sliced

1 T. butter

1 yellow onion medium sized, sliced

1 T. garlic minced

½ tsp. dried thyme

½ tsp. dried rosemary

1 C. chicken stock

1 T. soy sauce

1 T. Worcestershire sauce

2 T. all-purpose flour

½ C. heavy cream

 

Mix Spice Rub: Combine all the spice rub ingredients in a small bowl, and mix together, then set aside.

Prep Pork Chops: Take your 1.25 inch thick pork chops and use a meat tenderizer and pound them a little to tenderize. Take a paper towel, and pat the pork chops dry. Season both sides of the pork chop with the spice rub.

 

Brown Pork Chops in Instant Pot: Using a 6 qt or 8 qt Instant Pot, press “Saute” and let the Instant Pot heat up. It will take 5-8 minutes, and will read “Hot” Add the 2 T. butter to the Instant Pot. And use a wooden spoon to spread it around. Make sure to coat the whole bottom of the pot with butter. Place 2 of the seasoned pork chops into the hot pot, and let them cook for 2-3 minutes, to brown. Do not move them, let that nice brown crust form. Then flip and repeat with the other side. Remove from the pot, and repeat the steps to brown the other 2 chops.

 

Start Gravy: Once chops are removed from the pot, add the mushrooms in. Sauté mushrooms for 6-8 minutes, until the moisture is gone, and the edges are crispy and slightly browned. Add in one T. of butter, then add in sliced yellow onions, minced garlic, thyme, and rosemary. And then sauté everything for 2-3 minutes until onions are fragrant and tender. Deglaze the pan by pouring chicken stock into the pan, and using your wooden spoon to scrape any browned bits off the bottom of the pot and mix it all together. This is very important so you do not receive a “Burn” notice from your pot. But also the brown bits add so much flavor to your sauce. Add Soy Sauce and Worcestershire Sauce, and stir.

 

Pressure Cook: Add your browned pork chops back into the Instant Pot, pressing them down into the cooking liquid. Place the lid onto the Instant Pot, and lock the lid into place. Turn the valve to the “sealing” position. Pressure Cook for 1 minute on high. (yep you read that right) After 1 minute cook time is up, let the pressure naturally release for 10-15 minutes. After the 10-15 minutes, turn the valve to release pressure, and carefully open the lid (away from you). Remove pork chops from the pot, and set aside.

Turn pot back on to “Saute” and bring the mushroom gravy in the pot to a simmer. While the Instant Pot is naturally releasing pressure, whisk flour and cold heavy cream together. Remove chops from the pot. Then stir the heavy cream mixture into the mushroom sauce in the Instant Pot Taste the gravy, and season with salt and pepper to your preferred taste. Cook down if needed to achieve desired thickness.

Serve pork chops with the mushroom gravy spooned over top.

Mushroom, Bacon, and Parmesan Spaghetti

Mushroom, Bacon, and Parmesan Spaghetti

Mushroom, Bacon, and Parmesan Spaghetti

8 oz. spaghetti

8 pieces bacon about half a pack

2 cloves garlic minced

1/2 C. onion diced (about 1/4 of an onion)

8 oz. baby bella mushrooms

1 C. heavy cream

1 C. parmesan grated

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. oregano

1/4 tsp. thyme

 

Bring a large pot of water to a boil. Cook spaghetti 10-12 minutes until done. Drain and set aside.

While spaghetti is cooking, cut bacon into bite size pieces and cook over medium heat in a large Sauté Pan until done, about 8-10 minutes. Remove bacon from pan and place on a plate. To the large sauté pan add in garlic and onions and cook 5-6 minutes until onions are soft. Add mushrooms and cook another 3-4 minutes until they are tender. Add in the bacon. Change heat to medium low. Pour in heavy cream and stir well. Slowly add parmesan, salt, pepper, oregano, and thyme, and mix to ensure it doesn’t clump. Let simmer 2-3 minutes to thicken. Add pasta and stir so it’s fully covered. Serve warm and enjoy!

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

This savory mushroom dish is the vegetarian equivalent of a steak dinner. The rich taste and dense texture of the portobellos are complemented by creamy parsnips and lightly cooked greens.

 

1/4 C. soy sauce

2 T. balsamic vinegar

1 T. honey

4 T. Ketchup

2 cloves garlic, smashed

5 T. sherry

8 T. olive oil

4 portobello mushrooms, stems removed

2 parsnips, peeled, inner core removed, and coarsely chopped

2 Yukon Gold potatoes, peeled and coarsely chopped

Salt and freshly ground black pepper

4 T. minced fresh flat-leaf parsley leaves

1 bunch Sautéed Leafy Greens (cooked down in olive oil and garlic, finished with lemon juice)

 

Preheat the oven to 400°F. In a blender, combine the soy sauce, vinegar, honey, ketchup, garlic, 3 T. of the sherry, and 3 T. of the olive oil and blend until smooth. Spread the mushrooms on a rimmed baking sheet, gill sides up, and pour the marinade over them. Let marinate for 20 minutes. Combine the parsnips and potatoes in a saucepan with water to cover. Bring to boil over high heat, then lower the heat and simmer, uncovered, until the vegetables are tender, about 6 minutes. Drain and mash with 3 T. of the olive oil. Season with salt, then cover and set aside. Heat a large ovenproof pan and add the remaining 2 T. olive oil. Lift the mushrooms out of the marinade and reserve the marinade for later. Sear the mushrooms, gill side up, for 1 minute. Sear the second sides for 30 seconds.  and turn off the heat. If the pan isn’t big enough, you may need to sear the mushrooms in batches, but it’s okay to crowd them in a little for roasting. When you’re done searing, pour 1 T. of the reserved marinade over each mushroom and season with salt.  Cover and roast in the oven for 20 minutes. Uncover and roast for 5 minutes more. Transfer the mushrooms to a plate using a slotted spoon. Put the ovenproof pan with the roasting juices back on the stove over high heat, add the reserved marinade and the remaining sherry, and bring to a boil. Reduce the sauce for 1 minute. To serve, put a scoop of mashed parsnips and potatoes on a plate. Slice the mushrooms in half and put 2 halves on top of the parsnips. Spoon the sauce over the vegetables and garnish with parsley and black pepper. Serve with the sautéed greens.

Bacon Wrapped Green Bean Bundles with Mushroom Gravy

Bacon Wrapped Green Bean Bundles with Mushroom Gravy

Bacon Wrapped Green Bean Bundles with Mushroom Gravy

3 slices of bacon

1 lb. fresh or frozen green beans defrosted and trimmed

Mushroom Gravy

3 T. butter

1 cup fresh button mushrooms stemmed and sliced

1 tsp. garlic

1/4 cup flour

1 cup beef broth

1/4 cup heavy cream

2 tsp. basil

Salt and pepper

 

Preheat oven to 350. Cut your bacon slices in half and stretch slightly. Grabbing about 6-7 green beans, bundle together and wrap bacon around center of each bundle. Set aside. Meanwhile to make your Mushroom Gravy, in sauté pan add your butter and melt, once melted add your mushrooms and sauté until tender. Add your minced garlic for about 1 minute until fragrant. Stir in your flour, then slowly add your beef broth and heavy cream. Gradually stir until thickened. Season with salt, pepper and basil. Pour in the bottom of a 11″x7″ baking dish and top with your green bean bundles. Bake for about 30 minutes or until bacon is crisp and green beans are tender.

Garlic Butter Mushroom Pork Chops

Garlic Butter Mushroom Pork Chops

Garlic Butter Mushroom Pork Chops

2 bone-in pork chops

1/2 tsp. salt

1/4 tsp. black pepper

1 T. olive oil

4 T. unsalted butter divided

5 medium baby Bella mushrooms sliced

3 garlic cloves minced

1/4 C. water or chicken stock

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. smoked paprika

 

In a cast iron skillet, heat up olive oil over medium heat. Season pork chops on both sides with salt and pepper. Sear pork chops on each side for 3 to 4 minutes, until golden brown. Check the internal temperature. It should be at least 145 degrees F. Remove pork chops onto a plate and set aside. Place two T. of butter in the skillet and let melt. Add garlic and mushrooms. Season with salt, pepper and paprika. Sauté, stirring often. Add chicken stock to skillet and scrape all of the browned bits from the bottom of the pan. Add remaining 2 T. of butter to skillet. Melt, then return pork chops to skillet. Simmer everything together for 2 to 3 minutes. Serve.

Grilled Maitake Mushrooms

Grilled Maitake Mushrooms

Grilled Maitake Mushrooms

Start this recipe the night before serving so that the mushrooms can marinate overnight. Widely known as “hens of the woods” because of their richness and dense texture, maitakes can look intimidating, like a strange piece of brown coral. But they’re delicious, meaty, and easy to work with. If you’ve never tried maitakes, I encourage you to experiment with them. Portobellos, shiitakes, or any mushroom big enough to grill may also be used.

 

1 C. olive oil

1/2 C. soy sauce

2 scallions, green and white parts separated, and green parts thinly sliced

2 cloves garlic, peeled and crushed

2 T. honey

5 T. white wine

Salt and freshly ground black pepper

1 1/2 lb. maitake mushrooms

1/2 bunch watercress, roots trimmed

 

Put the olive oil, soy sauce, scallion whites, garlic, honey, and 2 T. of the wine in a blender and blend until smooth. Season with salt. Cut the maitake into slices 1 inch thick. It’s important that each slice be attached to the large stem at the bottom; otherwise the slice will fall apart and be hard to handle on the grill. To avoid this problem, simply pick up the mushroom and look at where the stem is. Turn the mushroom on its side while gently slicing, making sure the connection between the frilly part of the mushroom and the stem stays intact. Place the slices in a shallow rimmed dish and coat them with the marinade. Cover and refrigerate overnight. Heat a grill until it’s very hot and arrange the maitakes on the grill, reserving the marinade. Press the slices with a metal spatula to form grill marks and brush them with some of the reserved marinade. Grill for 3 minutes, then turn and press down with the spatula again. Brush with some of the remaining marinade and grill for 2 minutes more. Set the maitakes aside. Heat a sauté pan over high heat and add the reserved marinade and the remaining 3 T. white wine. Bring to a boil and reduce for a few minutes, until the sauce coats the back of a spoon. To serve, arrange a bed of watercress on four individual plates. Slice the maitakes into a few pieces and divide among the plates, arranging them on top of the watercress. Season with salt and pepper. Spoon the sauce over the mushrooms and garnish with the scallion greens.

Creamy Garlic Butter Tuscan Mushrooms

Creamy Garlic Butter Tuscan Mushrooms

Creamy Garlic Butter Tuscan Mushrooms

 

2 T. salted butter

4 cloves garlic, finely diced

21 oz. mushrooms, washed and dried with paper towel

1 small onion, chopped

1/2 C. white wine. optional, use stock for lower carb

5 oz. jarred sun-dried tomato strips in oil, (reserve 1 T. of the jarred oil for cooking)

1 1/2 C. heavy cream

Salt and pepper, to taste

3 C. baby spinach leaves, washed

1/2 C. fresh grated Parmesan cheese

1 tsp. cornstarch, optional — (mix cornstarch with 1 T. water for a thicker sauce), omit for lower carb

1 tsp. dried Italian herbs

1 T. fresh parsley, chopped

 

Heat a large skillet over medium-high heat. Melt the butter and sauté onion until transparent; add the garlic and cook until fragrant (about one minute). Cook the sun-dried tomatoes and oil in with the butter for about 2 minutes to release all their flavors. Cook mushrooms in the tomato flavors for about 5 minutes. Pour in the white wine or broth (if using), and allow to reduce to half, while scraping any bits off the bottom of the pan. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach leaves; allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) Mix in the herbs and garnish with parsley. Serve over mashed cauliflower, zucchini noodles or steamed veg.

Baked Eggs on Mushrooms

Baked Eggs on Mushrooms

Baked Eggs on Mushrooms

2 T. Butter

1 clove Garlic, minced

2 C. sliced Button or Cremini Mushrooms

¾ tsp. Fresh Thyme

½ C. grated Fontina or Mozzarella Cheese

2 Eggs

Pinch each Salt & Pepper

 

Preheat oven to 400. In a smallish oven-safe skillet, melt the butter over medium heat. Add the garlic, mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften, about 3 minutes. Sprinkle the grated cheese evenly over the mushrooms. Now crack the eggs on top, side by side. Slide the pan into the oven and bake for about 10 minutes, which gives firm whites and slightly runny yolks. Adjust the time based on your egg preference. Sprinkle with salt and pepper before serving.

Mixed Wild Mushroom Sauté on Toast Points

Mixed Wild Mushroom Sauté on Toast Points

Mixed Wild Mushroom Sauté on Toast Points

 

2 T. olive oil

2 T. butter, cut into pieces

4 garlic cloves, finely chopped

2 shallots, thinly sliced

1 1/2 lb. assorted mushrooms, thinly sliced

2 T. fresh thyme

Salt and pepper

3 T. all-purpose flour

1/2 C. dry white wine

1 C. vegetable broth

1/2 C. half-and-half

8 slices bread, toasted

2 C. gruyere cheese, shredded

 

Heat a large non-stick skillet over medium heat. Add the olive oil and butter. Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine. Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste. Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute. Whisk the wine into the pan and cook it off for a minute, then whisk in the stock. Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes. Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.

Wild Mushroom, Goat Cheese and Watercress Crepes

Wild Mushroom, Goat Cheese and Watercress Crepes

Wild Mushroom, Goat Cheese and Watercress Crepes

 

Crepes:

 

2 eggs

1 1/4 cups low-fat milk

1/4 teaspoon salt

1 cup all-purpose flour

1 to 2 tablespoons melted butter

 

Mushrooms:

 

2 tablespoons unsalted butter (divided)

8 ounces wild mushrooms, cleaned and sliced

1 medium shallot, minced

2 cloves garlic, minced

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

2 teaspoons lemon juice

1 bunch watercress, stems removed

4 ounces herbed goat cheese

 

To make crepes: Place the eggs, milk, salt and flour in a blender and process until smooth. Let the batter rest at least 15 minutes (or up to 2 days) before using. Place an 8-inch nonstick skillet over medium heat for a couple of minutes. Brush the pan lightly with melted butter. Pour a 1/4 cup batter into the hot pan, wait a few seconds, then tilt the pan in all directions to spread the batter into an even circle. Cook over medium heat until the top is dry, about 1 minute. Loosen the edges with the tip of a spatula, slide it underneath the crepe and carefully turn it over. Cook the other side for about 30 seconds, then slide the crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. To make mushrooms: Heat a large sauté pan over high heat. When hot, add 1 tablespoon of the butter and half the mushrooms. Sauté, stirring occasionally, until the mushrooms are seared, golden brown and dry. Transfer to a plate and repeat with the remaining butter and mushrooms. When all the mushrooms are cooked, return them to the pan, set the heat to medium and add the shallot. Sauté, stirring occasionally, until the shallot is beginning to soften, about 3 minutes. Add the garlic and sauté until fragrant, 1 minute more. Season to taste with salt and pepper. In a medium bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. Add the watercress and toss to coat. Heat a small skillet over medium heat. Add one crepe and spread about 1 tablespoon of the goat cheese on top. Sprinkle with warm sautéed mushrooms and cook until cheese begins to melt. Top with a small handful of watercress, fold the crepe over and slide onto a plate. Repeat with the remaining crepes and filling (save some of the watercress for garnish). Serve 2 crepes per person, topped with watercress.

PNW Roasted Fall Mushroom Bruschetta

PNW Roasted Fall Mushroom Bruschetta

PNW Roasted Fall Mushroom Bruschetta

 

4 cups seasonal mushrooms (chanterelles, oyster, shiitake, or cremini), roughly chopped

1/2 cup extra-virgin olive oil, plus more for brushing bread and drizzling

¼ cup minced garlic

1 small sweet onion, thinly sliced

1/4 cup chopped fresh rosemary

1/4 cup chopped fresh Italian parsley

Salt

Freshly ground black pepper

12 pieces of sliced baguette, cut 1/4 inch thick diagonally

2 tablespoons chopped fresh chives

1/4 cup grated Parmesan cheese

 

Preheat the oven to 375°F. Combine the mushrooms, oil, garlic, onion, rosemary, and parsley in a large bowl. Stir to combine, then salt and pepper to taste. Spread the mushroom mixture in an even layer on a large baking sheet, and roast for 10 to 15 minutes, or until the mushrooms are lightly caramelized. Meanwhile, brush the baguette slices with oil on both sides. Sprinkle lightly with salt. When the mushrooms are done, toast the bread for about 5 minutes, turning once, or until light golden brown on both sides. Arrange the warm baguette toasts on a serving platter. Top with the warm mushroom mixture, drizzle with additional oil, and garnish with chopped chives and Parmesan. Serve immediately.