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Brioche Mushroom Stuffing

Brioche Mushroom Stuffing

Brioche Mushroom Stuffing

 

1 loaf (1 pound) day-old brioche, cut into 1-inch cubes (8 to 10 C.)

12 ounces mixed exotic mushrooms

6 T. (3/4 stick) unsalted butter

1 bunch scallions, trimmed, white and light green parts thinly sliced

1 rib celery, trimmed and chopped (optional)

8 fresh sage leaves, thinly slivered

1 C. coarsely chopped pecans or peeled roasted chestnuts

1/4 C. Cognac or bourbon (optional)

5 large eggs (preferably organic)

3 C. heavy (whipping) cream

1/4 tsp. freshly grated nutmeg, or to taste

1/2 tsp. coarse salt (sea or kosher), or to taste

1/2 tsp. freshly ground black pepper, or to taste

 

Set up your grill for indirect grilling and preheat to medium (350°F).  Arrange the brioche chunks in a single layer in a large aluminum foil pan. Place the pan on the grill grate away from the heat and cover the grill. For even more smoke flavor, add wood chunks or handfuls of wood chips to the coals. Indirect-grill the brioche, stirring occasionally so the cubes brown evenly, until toasted and golden brown, about 15 minutes. Set the pan of brioche aside to cool. Meanwhile, trim the ends off the mushroom stems; remove and discard the stems if using shiitakes. Wipe the mushrooms clean with a damp paper towel. Cut large mushrooms into 1/4-inch slices; leave small ones whole. Melt 3 T. of the butter in a 12-inch cast-iron skillet on the stove or grill side burner over medium-high heat. Add the scallions, celery, if using, and sage and cook, stirring often, until golden brown, 4 minutes. Add the mushrooms and pecans. Increase the heat to high and cook, stirring often, until the mushrooms brown and all their liquid evaporates, 5 minutes. Add the Cognac, if using, and boil until only 2 T. of liquid remain, 2 minutes. Remove from the heat and let cool slightly. Crack the eggs into a large bowl and whisk until smooth. Whisk in the cream. Stir in the mushroom mixture, then the brioche cubes. Grate in the nutmeg and stir in salt and pepper; the mixture should be highly seasoned. Spoon it back into the skillet and top with the remaining 3 T. butter, cut into thin slices. (The pudding can be prepared several hours ahead to this stage; cover with plastic wrap or aluminum foil and refrigerate, if you have room. But the texture will be better if you cook it right away.) If you shut down the grill after toasting the brioche, re it up again for indirect grilling and preheat to 350°F. Add the wood chunks or chips to the coals following the manufacturer’s instructions. Cover the grill and smoke-roast the pudding until puffed and browned on top and cooked through (a skewer inserted into the center should come out clean), about 45 minutes. Serve it right from the skillet. Even more reason to give thanks for Thanksgiving.

Best Sauteed Mushrooms for Steak

Best Sauteed Mushrooms for Steak

Best Sauteed Mushrooms for Steak

 

1 lb mushrooms

1 T. butter

1 T. olive oil

2 garlic cloves

1-2 T. chopped parsley

fine sea salt and pepper

 

Prepare mushrooms: Clean the mushrooms by wiping them with kitchen paper. Slice into medium-thick slices. If very small, halve them. Heat the butter and the olive oil in a large skillet or nonstick pan. Sauté mushrooms: Add the minced garlic, stir continuously for about 20 seconds, then add the mushrooms. Stir well. Cook on medium heat for 7-8 minutes until the mushrooms are golden. Add the chopped parsley and salt and pepper to taste. Serve immediately.

Wild Mushroom Chowder with Leeks and Bacon

Wild Mushroom Chowder with Leeks and Bacon

Wild Mushroom Chowder with Leeks and Bacon

 

6 oz bacon optional sliced into ½ inch strips

½ cup all purpose flour

Soup

12 oz fresh wild or cultivated mushrooms *see note

8 oz Yukon gold potatoes diced ½ inch 2 cups

1 T.  minced garlic

4 oz 1 small finely chopped onion

4 oz 1 rib celery trimmed and diced ½ inch

3 oz 1 small leek

½ cup dry white wine

1 tsp. dried thyme

2 dried bay leaves

2 T.  unsalted butter

5 cups light colored chicken or vegetable stock

1 cup heavy cream

2 T.  crumbled dried mushrooms such as porcini (optional-*see note below)

Kosher salt and fresh ground black pepper

For serving

Fresh chopped herbs especially chives dill, or tarragon

Wedges of fresh lemon

oyster crackers optional

 

Soak dried mushrooms if using in the stock for 20 minutes. Remove the mushrooms and chop fine. Strain the stock, leaving any dirt at the bottom and reserve, adding the chopped mushrooms. In the soup pot, turn the heat to medium high and fry the bacon. Drain off the bacon fat into a small mixing bowl and reserve. Cool the for a few minutes, then stir in the flour, it should make a loose paste. Add the butter, leeks and celery, along with the onion and garlic to the pot and cook for 3 minutes. If using fresh mushrooms, push everything to the side of the pan and add them now, cooking until wilted, stirring occasionally. Add the wine and reduce by half. Add the stock, potatoes, salt and pepper, bacon, soaked mushrooms, thyme and bay leaf, cover, bring to a boil, turn the heat to low and cook for 15 minutes, or until the potatoes are tender. Scrape the flour paste into the soup, whisk briskly, and simmer until thickened and you can see the flour has activated. Keep an eye on the bottom of the pot and make sure it doesn’t stick. Add the cream to the chowder, mix to combine and heat through. Do not boil it.

Finally, double check the seasoning one last time, adjust as needed until it tastes good to you, and serve, garnished with the herbs and lemon wedges on the side.

Real Cream of Mushroom Soup

Real Cream of Mushroom Soup

Real Cream of Mushroom Soup

6 T. salted butter, divided
1 pound sliced fresh button mushrooms
1 small onion, chopped
1 tsp. kosher or sea salt, plus more to taste
1/4 tsp. freshly ground black pepper
3 T. all-purpose flour
1 cup chicken broth
2 cups whole milk or half-and-half
1-1/2 cups sour cream, at room temperature
Garnish: chopped fresh parsley

Melt 3 T. butter in a 4- to 5-quart heavy-bottomed pot over medium-high heat. Add mushrooms, onion, salt, and pepper, and cook, stirring often, until golden brown, about 15 minutes. Transfer to a bowl and set aside. Reduce heat to medium and melt remaining 3 T. butter. Add flour and cook, stirring, until glossy, about 3 minutes. Slowly drizzle in chicken broth and milk (or half-and-half), whisking as you go. Increase heat to a simmer and cook until mixture thickens, whisking often, about 5 minutes. Reduce heat to medium-low, stir in the reserved mushroom mixture, and cook 10 minutes, stirring occasionally. Remove from heat and add the sour cream. Serve garnished with chopped fresh parsley.

Buttery Mushroom and Clam Pasta

Buttery Mushroom and Clam Pasta

Buttery Mushroom and Clam PastaButtery Mushroom and Clam Pasta

 

3/4 lb. bucatini or other long cut pasta

2 T. extra virgin olive oil

1 lb. mixed wild mushrooms

kosher salt and pepper

1 ear yellow corn, kernels removed

4 T. butter

2 cloves garlic, smashed

2 T. fresh thyme leaves

1 T. fresh chopped oregano

3/4 C. dry white wine

2 T. balsamic vinegar

12 little neck clams, rinsed and scrubbed

1/4 C. manchego cheese, grated (optional)

1/3 C. parsley, roughly chopped

crushed red pepper, to taste

 

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 C. of the pasta cooking water. Drain. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season lightly with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, corn, garlic, thyme, and oregano. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. Add the reserved pasta cooking water, the wine and the balsamic vinegar. Stir in the clams. Bring the mixture to a simmer over medium heat. Cover the pot with a lid and cook until all the clams have opened, about 5 to 8 minutes. Discard any unopened clams. Stir the pasta and manchego cheese. Remove from the heat and stir in the parsley, discard the garlic cloves. Divide among bowls and top with fresh herbs and crushed red pepper. Enjoy!

Classic Chicken Lombardy

Classic Chicken Lombardy

Classic Chicken Lombardy

 

2 boneless, skinless chicken breasts

Salt, to taste

Pepper, to taste

¼ cup flour

1 T. olive oil

1 T. butter

3 cups sliced cremini mushrooms

3 cloves garlic, minced

⅔ cup Marsala wine

⅓ cup chicken broth

½ cup shredded fontina cheese

½ cup shredded Parmesan cheese

2 scallions, sliced

1 T. minced parsley

 

Preheat the oven to 400 F. Butterfly the chicken breasts, then cut them in half, creating 4 pieces total. Season both sides of the chicken breasts with salt and pepper. Fill a plate with the flour. Lightly coat both sides of each chicken in flour, shaking off any excess. In an oven-safe pan, add the olive oil and butter over medium-high heat. Sear the dredged chicken on both sides, just until lightly golden brown (about 1 minute per side), then remove from the pan and set aside. Add the mushrooms and garlic to the pan. Sauté until the mushrooms are browned. Add the Marsala wine and chicken broth. Simmer until the sauce reduces by a third, about 5 minutes. Taste, and add more salt and pepper if needed. Turn the heat off, and add the chicken back to the pan. Top the chicken with fontina, Parmesan, and scallions.  Bake for 10 to 15 minutes or until the cheese has melted, ensuring the chicken reaches an internal temperature of 165 F. Garnish the chicken with minced parsley before serving.

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken

 

4 boneless skinless chicken breasts, thinly sliced

2 T. Olive oil

Salt Pepper

8 ounces sliced mushrooms

 

Creamy Parmesan Garlic Sauce:

1/4 C. butter

2 garlic cloves minced

1 T. flour

1/2 C. chicken broth

1 C. heavy cream or half and half

1/2 C. grated parmesan cheese

1/2 tsp. garlic powder

1/4 tsp. pepper

1/2 tsp. salt

1 C. spinach chopped

 

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Shiitake Mushroom Stuffed French Toast

Shiitake Mushroom Stuffed French Toast

Shiitake Mushroom Stuffed French ToastShiitake Mushroom Stuffed French Toast

 

1/2 C. Half and Half

2 Eggs

1 loaf Pan Bread sliced into 1/2 inch thick slices

Oil (I prefer Avocado Oil) just enough to cover the pan

1 1/2 T. Butter

2 C. Shiitake Mushrooms sliced

1 tsp. Mirin

1/2 tsp. Fish Sauce

1/4 tsp. Salt

Chives to garnish

 

Heat a skillet over medium heat, add the butter, and saute the shiitake Mushrooms until golden brown. Deglaze the pan with mirin and fish sauce and add the salt. Set aside. Mix, using a fork, the half and half and eggs in a pie pan. Take a slice of the bread and make a small incision into one of the sides of the slices, do not cut all the way through. Stuff some of the mushrooms into each slice of bread. Add oil to a skillet. Dip the slice in the egg and half and half mixture. Soak quickly and ensure coverage on both sides. Place in pan. Brown both sides and maybe even the edges. Plate and garnish with chives. Enjoy!

Morel and Spring Vegetable Hash

Morel and Spring Vegetable Hash

Morel and Spring Vegetable HashMorel and Spring Vegetable Hash

 

This hearty vegetarian hash kicks off spring by combining English peas, baby spinach, morels, and spring onions with crispy potatoes. Farmers harvest mild spring onions before the bulbs grow to full size; they have small white or deep purple bulbs and tall green tops. (Use two sweet onions if you can’t find spring onions.) Morels are my favorite mushroom to use in this hash, but you can also substitute your favorite mushroom if you don’t want to splurge on morels. Serve the hash on its own or dish it up with poached eggs and toast to make it a more substantial meal.

 

4 large red potatoes, cut into 1/2-inch pieces

1/4 C. extra-virgin olive oil

1 T. finely chopped fresh rosemary

Kosher salt and freshly ground black pepper

1/2 lb. fresh morel mushrooms

2 T. unsalted butter

1/2 lb. asparagus, trimmed and cut into 1 -inch pieces

4 spring onions, trimmed and cut into %-inch rings

2 garlic cloves, finely chopped

2 T. finely chopped fresh flat-leaf parsley

2 T. finely chopped fresh thyme

Finely grated zest and freshly squeezed juice of V2 lemon

1/2 lb. fresh or frozen shelled English peas

4 C. tightly packed baby spinach

 

Arrange a rack in the center of the oven and preheat the oven to 400°F. In a medium bowl, toss the potatoes with the oil, rosemary, and a pinch of salt and pepper. Transfer the potatoes to a large baking sheet and roast for 30 minutes or until crispy and fork-tender. Remove the potatoes from the oven and set aside. Bring a medium pot of salted water to a boil. Add the morels and boil for 10 seconds. (This cleans the morels and kills any worms or spores that might be in them.) Using a slotted spoon, transfer the morels to a cutting board. Pat the morels dry, halve them, and set aside. In a 12-inch cast-iron skillet set over medium heat, melt the butter and cook until blond. Add the asparagus and spring onions and cook, stirring occasionally, until the onions start to wilt and the asparagus gets a little color on it, about 3 minutes. Add the garlic and cook, stirring occasionally, until golden brown, about 1 minute. Add the morels, cover the skillet, and cook until the morels release their natural juices, about 1 minute. Remove the lid from the skillet and add the potatoes, parsley, thyme, lemon zest, and lemon juice and stir to combine. Add the peas and spinach, stir to combine, and cook, stirring frequently, until the spinach wilts, about 2 minutes. Season with salt and pepper. Using a large serving spoon, divide the hash among four to six large bowls or plates. Now eat.

Hamburger Mushroom Bake

Hamburger Mushroom Bake

Hamburger Mushroom Bake

 

1 pound of lean ground beef

6 ounces of cream cheese

3 eggs

5 C. of sliced mushrooms

2 T. of butter

1 tsp. of dried parsley

Salt and pepper to taste

Grated cheese of your choice (optional)

 

Preheat your oven to 350°F (175°C) and grease casserole dish. In a large skillet, cook the lean ground beef over medium heat until it browns. Season with salt and pepper. Set aside. Using a food processor, blend the cream cheese and add the eggs one at a time until a smooth mixture forms. Pour this creamy mixture over the ground beef and stir well to combine. Transfer the ground beef and cream cheese mixture into casserole. In the same skillet, melt the butter over medium heat, and cook the sliced mushrooms until they soften and turn a golden brown color. (Optional: add some garlic to mushrooms in this step.) Sprinkle the mushrooms with salt, dried parsley, and black pepper. Place the sautéed mushrooms on top of the hamburger and cream cheese mixture in the casserole dish. If you prefer, you can also add grated cheese on top. Bake the casserole for approximately 20 to 25 minutes, or until it sets. Be careful not to overcook it.

Pheasant with Lemon Caper Mushroom Sauce over Orzo Pasta

Pheasant with Lemon Caper Mushroom Sauce over Orzo Pasta

Pheasant with Lemon Caper Mushroom Sauce over Orzo PastaPheasant with Lemon Caper Mushroom Sauce over Orzo Pasta

 

2-4 Pheasant Breasts (pounded)

Fresh Lemon

Capers (in jar)

8 oz. Mushrooms (Oyster, Shitake)

Chicken Broth

White Wine

Butter (two sticks melted and separated)

Orzo Pasta

Flour

Salt

Pepper

 

Cook one C. of Orzo Pasta in water or chicken broth and set aside. Dredge the pounded pheasant breasts in flour, place on waxed paper and set aside. Prepare a skillet or fry pan with separated butter and heat. Add fresh squeezed lemon juice, ¼ C. of white wine, and some of the caper juice to the pan and bring to a boil. Place pheasant breast into the pan and sauté for 4-5 minutes on each side depending on the thickness. When finished, remove and set aside. Put mushrooms and capers into the same pan and cook until tender stirring constantly. Add a little more wine and lemon juice and some chicken stock as needed to taste and bring to a boil. Reduce for about 5 minutes on high heat. Put the pheasant breasts back into the pan, heat for one minute on each side and remove. Put the Orzo Pasta on a plate and place the pheasant breasts over the pasta. Pour the Lemon, Caper and Mushroom Sauce over the breasts and serve.

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

 

6 Vietnamese Brown Rice Spring Roll Wrappers

Stir Fried Mushrooms with Garlic and Ginger

1/2 a cucumber, peeled and cut into match sticks

dandelion greens, snapped in half or in thirds

cilantro, stems and leaves, pulled apart into smaller pieces

 

2 T. fish sauce

1/2 tsp. coconut sugar

1 tsp. vinegar

1 garlic clove, crushed

1 Thai red chili, sliced (or 1 dried Thai red chili, deseeded and torn apart)

 

Dip a spring roll wrapper in some warm water.  Place the softened wrapper on a flat surface and place the mushrooms in the middle. Top the mushrooms with the cucumber sticks, dandelion leaves, and cilantro. Fold the sides inward and then wrap and roll. Repeat. For Dipping Sauce, Combine everything together in a bowl and mix until the sugar is dissolved. Pour into a dipping dish and serve with the rolls.

Bobby Flay’s Winter Tonic: Chicken Broth with Sake, Ginger, Turmeric, and Mushrooms

Bobby Flay’s Winter Tonic: Chicken Broth with Sake, Ginger, Turmeric, and Mushrooms

Bobby Flay’s Winter Tonic: Chicken Broth with Sake, Ginger, Turmeric, and MushroomsBobby Flay’s Winter Tonic: Chicken Broth with Sake, Ginger, Turmeric, and Mushrooms

 

2 T. avocado oil

2 shallots, thinly sliced

2 garlic cloves, crushed

1 T. freshly grated turmeric

1 T. freshly grated ginger

6 shiitake mushrooms, thinly sliced

¾ C. dry sake

4 C. chicken bone broth

2 T. tamari

1 tsp. toasted sesame oil

2 T. white miso paste

¼ C. thinly sliced scallions

2 T. coarsely chopped cilantro

Chile oil, for garnish

Lime wedge, for garnish

 

Heat avocado oil in a large Dutch oven over medium heat until it shimmers. Add shallots, garlic, turmeric, and ginger. Cook until fragrant and softened, about 2 minutes.

Add the mushrooms and cook for another 2 minutes. Stir in the sake and let the alcohol cook off, about 3 minutes. Pour in the chicken bone broth, stir, and bring to a simmer. Reduce heat to low and stir in tamari, sesame oil, and miso paste. Whisk until combined. Let the broth simmer gently for 15 minutes to meld the flavors. Turn off the heat and stir in scallions and cilantro. Ladle the broth into bowls, garnish with chile oil and a squeeze of lime, and serve immediately.

Roasted Mushrooms & Garlic on Toast

Roasted Mushrooms & Garlic on Toast

Roasted Mushrooms & Garlic on ToastRoasted Mushrooms & Garlic on Toast

 

I used a mix of mushrooms; cremini, shitake and button. Slice the mushrooms in quarters or halves, depending on their size. You don’t want to slice them, because they will be too thin and burn. Place a piece of parchment paper on a sheet pan and toss the mushrooms with olive oil and kosher salt. I added in 6 whole garlic cloves because the roasted garlic is amazing spread on the toast! Throw on whole thyme sprigs and roast in a 400F oven for 25 minutes. Now you are ready to use them on buttered toast; polenta or omelet.

Potato and Shiitake Gnocchi with Brown Butter

Potato and Shiitake Gnocchi with Brown Butter

Potato and Shiitake Gnocchi with Brown ButterPotato and Shiitake Gnocchi with Brown Butter

 

1/2 lb. Golden Potatoes diced, boiled and mashed

1 Egg

1 C. AP Flour

1/2 tsp. Sea Salt

1/2 C. Shiitake Mushrooms diced

1 stick (8 T.) of Unsalted Butter

3 sprigs of Sage

Parsley (optional)

 

First you’ll want to boil your potatoes, drain, and let them cool. Then you’ll want to get a large metal mixing bowl and mash em up. While your potatoes are boiling you’ll want to sauté the mushrooms in 3 T. melted butter with the sage. Once the mushrooms are nicely browned (not burnt) remove all contents from the pan, including the sage and set aside.In the mashed potato mixture fold in the mushrooms, then add the egg, and then followed by the flour. Once all ingredients are incorporated fold in more (or less) flour to form a dough ball. Continue kneading it holds it own. Split the dough in half and roll it out on a floured (clean) surface. Make a long snake about 1/2″ in diameter. Using a pastry scraper cut into 1″ long dumplings. Continue this process until you have enough to make one batch. Boil the dumplings until they float. In a skillet brown the remaining butter and fry the gnocchi until golden brown. Enjoy with the brown butter over the gnocchi and with a bit of parsley!

Creamy Garlic Herb Chicken

Creamy Garlic Herb Chicken

Creamy Garlic Herb Chicken

 

6 pieces of chicken, salt and peppered (I used thighs)

3 T.  olive oil

¼ cup butter

16 ounces sliced mushrooms

2 T.  minced garlic

3 tsp. thyme

1½ tsp. rosemary

1 tsp. salt

¼ tsp. pepper

1 cup chicken broth

2 cups heavy cream

 

Heat large skillet over medium high heat. Add olive oil and chicken. If using boned chicken cook chicken for 8 minutes per side. Remove chicken from skillet. Wipe skillet clean with a paper towel. Melt butter over medium high heat and add mushrooms. Cook for about 5 minutes. Add garlic, thyme, rosemary, salt and pepper and cook for another minute. Add chicken broth and heavy cream and bring to a boil.

Lower heat to medium low and add chicken back in. Cook for about 20 minutes. Chicken should reach and internal temperature of 165 degrees F. Serve

Chicken of the Woods Caesar Burgers

Chicken of the Woods Caesar Burgers

Chicken of the Woods Caesar BurgersChicken of the Woods Caesar Burgers

 

1-3 cloves garlic, minced

1 C. mayonnaise

1 tsp. anchovy paste (or 3 anchovies, minced)

2 T. lemon juice (juice from ½ a lemon)

1 tsp. Worcestershire sauce

1 tsp. smooth Dijon mustard

¾ C. Parmesan cheese, grated

1 small pinch kosher salt

½ tsp. black pepper

¼ tsp. white sugar

12 pieces bacon

1½ lb. chicken of the woods, torn into bun-sized pieces

Lard or oil for frying

1 C. all-purpose flour

½ tsp. kosher salt

½ tsp. pepper

4 eggs

2 C. panko breadcrumbs

1 head romaine lettuce, torn into large pieces

4 sesame seed buns

 

Mince garlic and add a small pinch of salt, allow this to sit for 5 minutes. Mince again and scrape into a paste with the side of your knife. Add it to a bowl along with the rest of the sauce ingredients and mix well. Cook the bacon slices until crispy. Drain the bacon skillet of most of its grease, then add the buns to toast them. Bring several inches of oil in a deep skillet to 350°F. Set out three plates or shallow bowls. Add the flour, salt, and pepper to one, the beaten eggs to another, and the panko breadcrumbs to the last. Dip the mushroom pieces in the flour, then shake off. Dip in the eggs on both sides, then into the panko, pressing the crumbs into the mushroom. Transfer to the hot oil and fry for about 3 to 4 minutes per side until golden brown. Do this in several batches so you don’t overcrowd the pan. Keep the fried mushrooms in a 200°F oven while you finish the rest. Tear the lettuce into large, bun-sized pieces. Slather the toasted buns with the Caesar dressing/sauce on both sides. Stack a few pieces of the fried mushroom (depending on its size) onto the bottom bun. Add bacon slices and top with lettuce, then with the top bun. Serve immediately.

Chanterelles and Scrambled Eggs on Toast

Chanterelles and Scrambled Eggs on Toast

Chanterelles and Scrambled Eggs on Toast

 

8–10 ounce Chanterelle mushrooms

4 large eggs

2 T.  extra-virgin olive oil

sea salt (as needed)

1–2 clove garlic (peeled and minced)

¼ cup chopped flat leaf parsley

freshly cracked black pepper

1 T.  unsalted butter (at room temperature, divided)

2 slice rustic bread (toasted and buttered)

 

Gently clean the chanterelles then pull them apart lengthwise into evenly sized strips. It’s a small detail but tearing as opposed to slicing lets the heat get to a lot more edges of the mushroom creating a more interesting texture. Set aside. Crack eggs into a medium bowl and add a pinch of sea salt. Use a whisk to whip the eggs until uniformly pale yellow in color, about 30 seconds. Set aside. Heat a 12-inch sauté pan with a lid over medium-high heat add olive oil and swirl the pan to completely coat the bottom. Lay the torn chanterelles in as close to a single layer as possible. Let them cook undisturbed until they begin to brown at the edges, about 3 minutes. Stir, then cook undisturbed for another 2 to 3 minutes until golden brown. Stir in the garlic, parsley, and a few grinds of black pepper, and cook, stirring, another minute or so until the garlic is fragrant. Remove from heat add 2 T.  butter and stir until melted. Cover and set aside in a warm place. Melt the remaining 1 T.  butter in an 8‑inch nonstick slope-sided skillet set over medium-low heat. When the butter is completely melted and beginning to foam pour the eggs into the center of the skillet and cook, without stirring, until a thin layer of cooked egg appears around the edge of the skillet. Then, using a small rubber spatula scrape the cooked edges of the eggs around the circumference of the skillet then use the spatula to loosen the eggs in the center. Keep the eggs moving constantly until creamy. Cut any thick curds that form with the spatula. Do not stop stirring, or leave the skillet’s side for more than a few seconds. I like to remove them from the heat when they’re still a bit runny on the top. The whole process should take less than 2 minutes. Immediately top the buttered toast slices with the warm soft eggs, then spoon some of the garlicky mushrooms over the eggs. Finish with a sprinkle with sea salt and a grind of black pepper. Serve immediately.

Chicken of the Woods Bouillon

Chicken of the Woods Bouillon

Chicken of the Woods Bouillon

 

1 ounce dried chicken of the woods pieces, about 1 ¼ cup

1 tsp. dried thyme

2 tsp. fine sea salt, or more to taste (optional)

2 tsp. onion powder

1 ½ tsp. garlic powder

½ tsp. ground black pepper

¼ tsp. turmeric powder, for color (optional)

 

Working in batches, grind your chicken of the woods pieces and thyme in a spice or coffee grinder until they are finely powdered. Pour the powdered mushroom mixture into a medium bowl. To the bowl, add the salt, onion powder, garlic powder, ground black pepper, and turmeric, if using. Stir well, and store in a tightly sealed jar. Use 1 ½ tsp. of bouillon powder per cup of water. I recommend using the powder in dishes where it will boil for at least 2-3 minutes to make sure that the mushroom particles are well cooked. I usually add an additional ¼ tsp. of salt per cup of water to bring out the chicken flavor. See the notes below for tips if your broth is flavorless.

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise

 

vegetable oil

2 large portobello mushroom caps, sliced into 1/4 inch slices

2 cups buttermilk

1 cup all purpose flour

pinch of salt

 

1/3 cup mayonnaise

juice from 2 Meyer lemons

salt and fresh cracked pepper

 

Heat several inches of oil to 340F in a deep pot. Use a thermometer for accuracy. Meanwhile, mix the buttermilk, flour and salt together to make a batter. It should have the consistency of a thick pancake batter. When the oil is hot, coat the mushrooms in the batter, shaking off any excess, and fry, in batches, until golden brown and crispy. Flip the mushrooms over in the oil a couple of times. This will take about 3 to 4 minutes. Drain the mushrooms on paper towels. To make the Lemonnaise, whisk the mayo and the lemon juice together until smooth. Add a pinch of salt, and lots of fresh cracked black pepper. The sauce will be on the thin side.

Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen

 

3 T. toasted sesame oil – divided

3.5 ounces shiitakes – torn

4 garlic cloves – grated

1 T. freshly grated ginger

4 cups chicken broth – or vegetable

½ tsp. ground turmeric

½ tsp. brown sugar

2 T. low sodium soy sauce

1 tbsp fish sauce

1 T. sambal oelek – or other chili paste, more or less to taste (optional)

2 T. Thai red curry paste

1 can (14 oz/400 ml) unsweetened coconut milk – full fat

1 T. lime juice

9 ounces instant ramen noodles

chili oil – for serving

sesame seeds – for serving

chopped chives – for serving

4 boiled eggs – cooked for 7 minutes

 

Get the prep done before you start cooking: grate the garlic and ginger. Tear the shiitakes into small pieces. Heat 1 tbsp sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tbsp sesame oil, season with salt and pepper, cook until crispy. Remove from pot. Reduce the heat to low. Again, add 1 tbsp sesame oil, garlic and ginger. Cook until fragrant, about 1 minute. Deglaze the pot with chicken broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot. Bring to a boil. Add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and sambal. Add coconut milk and squeeze in lime juice. When the broth starts to boil, add ramen noodles and cook for 2 minutes ( If not serving right away, cook the ramen noodles separately otherwise they’ll soak up the broth). Serve immediately finished off with shiitakes, sesame seeds, chives and chili oil. Top with eggs, enjoy!

Mushroom, Shallot and Herbed Goat Cheese

Mushroom, Shallot and Herbed Goat Cheese

Mushroom, Shallot and Herbed Goat Cheese

 

10 4-inch puff pastry sheet squares see notes!

8 oz mushrooms any kind will do! sliced

1 shallot shallot finely chopped

3 garlic cloves minced

1/3 cup parsley leaves roughly chopped

2 tablespoons olive oil

1/4 cup parmesan

4 oz goat cheese

1/4 teaspoon each of sage, thyme, rosemary, salt, pepper

1 egg, whisked for egg wash

1/4 cup white wine can sub with chicken broth!)

 

Preheat the oven to 400F and prepare two large baking pans. Arrange the 4 inch square puff pastry sheets (see notes!) onto the baking pans, separated by an inch or two. Do not add more than 6 puff pastry squares to each baking pan. Using a fork, poke small holes onto the surface of each square, taking care not to completely poke through the dough. Heat up 1 tablespoon of olive oil to a large skillet on medium high heat and add the shallot and garlic. Sauté for 1-2 minutes then add the mushrooms, the last tablespoon of olive oil, and all of the spices. Mix and cook for another 2 minutes, then add the white wine. Cook for another 4-5 minutes. Turn off the heat. Mix in the goat cheese, parmesan cheese, and parsley and stir to combine together until the goat cheese has melted and thickened into the mix. Pour generous scoops of this mix onto the top of each puff pastry square. You can either not pinch any of the sides and let them naturally puff up, or you can pinch in the sides like I prefer to do, to form a bit of a fun design. If you do this, you can close them up any way you like but I always prefer two ways: pinching each of the four corners to make a curved edge on each side, or to only pinch in two of the four sides to make a boat-shaped looking tart. See my photos in the post above for a better idea of how to do this and what it looks like! I like to top off any puff pastry with extra filling. Grab your whisked egg and add the egg wash over the top of only the bare puff pastry on all sides of each square (not over the filling). Bake for 25-30 minutes until the puff pastry is golden brown. Enjoy!

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

 

1 pound rigatoni

2 T. olive oil

8 ounces shiitake mushrooms, sliced

6 ounces fresh English peas or frozen peas

Kosher salt

Freshly ground black pepper

12 ounces premade Alfredo sauce

1 lemon

 

In a large pot, bring heavily salted water to a boil. Cook pasta according to package instructions or until al dente. Strain pasta and set aside In the same pot, heat oil over medium-high heat. Once the oil is shimmering, add mushrooms and cook, tossing occasionally until golden browned and crispy, 4-5 minutes. Season generously with salt. Add peas and cook until bright green, 2 minutes. Turn heat to low, add alfredo sauce, and bring to a gentle simmer. Use a peeler to remove three 2-inch strips of zest from the lemon. Thinly slice the strips lengthwise and set them aside for garnish. Zest the rest of the lemon straight into the pot. Turn off heat, squeeze 1 T. of lemon juice into the sauce, and mix to combine. Taste the sauce and add more lemon juice if desired. Season with salt and pepper to taste. Divide pasta into bowls and garnish with the strips of lemon zest. Serve immediately and enjoy!

Mushroom Gruyere Tartlet

Mushroom Gruyere Tartlet

Mushroom Gruyere Tartlet

 

1 package frozen butter puff pastry

1 ounce dried porcini mushrooms

2 cups gruyere cheese, grated

1 medium yellow onion, finely chopped

Package cremini mushrooms, stems removed and caps sliced

2 tablespoons extra virgin olive oil

2 tablespoons butter

1 teaspoon soy sauce

4 tablespoons Madeira or white wine

½ teaspoon dried thyme

Fresh Italian parsley to garnish

 

Thaw puff pastry according to directions on package. Preheat oven to 375 degrees

Add 1 cup hot water to porcini mushrooms in a small bowl. Set aside for 30 minutes. Drain and coarsely chop.  Sauté onion over medium/low heat in 2 tablespoons olive oil until just softened, about 5 minutes. Add cremini mushrooms, butter, soy sauce, wine, dried thyme, and reserved porcini mushrooms. Cook, uncovered, over medium heat until liquid has evaporated. Remove from heat and set aside.  Using 4 ¼ inch bowl to trace, cut four rounds from puff pastry. Transfer to ungreased cookie sheet. Score ¼ inch edge of each round with sharp knife.  Top each round with approximately 1/3 cup mushroom mixture, being careful to leave ¼ inch edge. Add roughly 3 tablespoons grated gruyere on top of mushroom mixture and garnish each with 3-4 fresh parsley leaves.  Bake for 25 minutes until puff pastry is golden brown. Serve immediately.

Sauteed Morels with Eilderflower and Miner’s Lettuce

Sauteed Morels with Eilderflower and Miner’s Lettuce

Sauteed Morels with Eilderflower and Miner’s Lettuce

 

1 1/2 lb miner’s lettuce

1/4 cup champagne vinegar

1/3 cup elderflower syrup

1 shallot, minced

2 tsp. sea salt

1/2 cup olive oil

1 lb fresh morel mushrooms

1 tsp. cracked black pepper

1 tsp. fresh thyme leaves, minced

 

Mince the shallot and place in a small mixing bowl. Add the champagne vinegar and allow to sit for 30 minutes to an hour. Add most of the olive oil, sea salt, elderflower syrup, thyme leaves and black pepper and whisk the dressing vigorously for one minute. Clean the miner’s lettuce and allow to dry. Place into a large salad bowl. In a medium saucepan or skillet, add 3 tbsp. of olive oil and bring to medium heat. Toss in the morels and sauté until lightly browned. Combine the dressing, morels and lettuce in the salad bowl and toss together gently.  Note: One of the main ingredients in this recipe, miner’s lettuce, may need to be handpicked or found at a health food store. The good news is that this delicious wild edible can be found in most coastal regions and in the western mountains of the Americas. You can also use a tender lettuce, and mushrooms of your choice!

Wild Mushroom, Caramelized Onion and Kale Soup

Wild Mushroom, Caramelized Onion and Kale Soup

Wild Mushroom, Caramelized Onion and Kale Soup

 

2 T. extra virgin olive oil

1 sweet organic onion, sliced to about ½” thickness

4 cloves garlic, minced

1 tsp. pink or sea salt

½ tsp. cracked pepper

2 C. shitake mushrooms, whole

2 C. sliced baby bella or cremini mushrooms

4 C. chicken or vegetable broth (organic and gluten-free)

2 C. organic kale, roughly chopped into bite sized pieces

½ C. coconut milk or coconut cream

 

In a large pot, heat oil then add onions. Continue to sauté until onions are golden brown, about 10-15 minutes. Add garlic, salt and pepper and mushrooms. Continue to cook until mushrooms are softened and golden. Pour in broth and bring to a boil. Add kale. Reduce heat to low then simmer, covered for 20 minutes. Stir in coconut milk. Season with additional salt and pepper.

Wine-Braised Mushrooms and Gnocchi

Wine-Braised Mushrooms and Gnocchi

Wine-Braised Mushrooms and Gnocchi

 

5 T. unsalted butter (divided)

1 1/4 pounds mushrooms

Kosher salt and black pepper

2 leeks (sliced–white parts only)

3 garlic cloves (2 minced and 1 grated)

1 T. tomato paste

1/2 t. smoked paprika

1 C. dry red wine (I used merlot)

2 C. vegetable broth

1 T. soy sauce

4 sprigs of thyme

1 bay leaf

12 ounces gnocchi

Chopped fresh parsley for garnishing

 

Chop the mushrooms into 1/2 inch pieces. I used cremini mushrooms for this dish. Melt 2 T. butter in a large Dutch oven. Sauté half the mushrooms over medium heat in the butter for about five minutes. Don’t stir the mushrooms at this stage. You want to get a little browning on the mushrooms. After sautéing the mushrooms on one side, turn the mushrooms over and repeat the process. Remove the mushrooms from the pan and set aside. Repeat the process with the other half of the mushrooms using 2 more T. of butter. Remove the second half of the mushrooms from the pan and add to the first half. Season with salt and pepper. Set aside. Melt the remaining 1 T. of butter in the Dutch oven you used for the mushrooms. Add the sliced leeks and sauté them for about 8 minutes until they are lightly browned and have begun to soften. Add the minced garlic and a large pinch of salt and sauté for another minute. Stir in the tomato paste and the smoked paprika and continue to cook for one more minute. Add the wine, vegetable broth, soy sauce, thyme and bay leaf to the Dutch oven with the leeks. Scrape the brown bits off the bottom of the pot as you stir the mixture. Add the mushrooms back into the Dutch oven, partially cover the pot and simmer the mushroom mixture for about 15 minutes. After 15 minutes, add the gnocchi and stir. Continue to cook for another 30 to 40 minutes. You want the sauce to thicken. Stir in the grated garlic and adjust the seasonings to your taste. Remove the thyme and the bay leaf. Serve hot over polenta.

Leek and Mushroom Grilled Cheese

Leek and Mushroom Grilled Cheese

Leek and Mushroom Grilled Cheese

 

1 T. olive oil

1 T. unsalted butter, plus more for grilled cheese

1 leek, trimmed and thinly sliced

Salt

3 ounces of mushrooms, sliced

Pinch of crushed red pepper

1/4 tsp. Dijon mustard

1 C. of grated Gouda cheese

Bread of choice

 

To a medium skillet, set over medium heat, add the olive oil and butter. when the butter is melted, add the leeks and a few pinches of salt. Cook, stirring frequently, until softened, about 5 minutes.  Add the mushrooms and cook, stirring frequently for another 7 minutes, until the mushrooms have cooked down. Stir in the crushed red pepper and Dijon mustard. Transfer to a bowl.  To assemble the grilled cheese, add a few spoonfuls of the leek mixture to one half of bread. Top with a liberal handful of cheese. To a medium skillet, set over medium heat, add a T. of butter. When melted, add the grilled cheese and cover with a lid. Cook until lightly golden brown on the first side, about 3 minutes. Flip and cook on the opposite side for about 3 minutes. Slice and serve.

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

 

1 T. olive oil

9 ounces best-quality spicy sausage, casing removed

1 onion, finely chopped

1 clove garlic, minced

1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn

2 T. fresh thyme, leaves

1 to 2 small dried red chiles, crumbled

Coarse salt and freshly ground pepper

Fresh Pappardelle

3 to 4 T. unsalted butter

½ C. loosely packed flat-leaf parsley, chopped

½ C. freshly grated Parmesan cheese

 

In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper. Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 C. cooking liquid; drain pasta. Return to pot. Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

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.