Linguine with Mushrooms
Serves 4
4 oz Black Trumpet mushrooms
8 oz Crimini mushrooms
1 clover garlic, minced
1/2 cup dry or cooking (white) wine
2 eggs or egg substitute
1/3 cup heavy cream
Parmesan cheese
Salt and Pepper
Slice crimini and black trumpet mushrooms. Saute crimini in butter for 2 minutes, add trumpet and garlic and saute 2 minutes more. Add wine and cook until reduced by at least half. Whip eggs and cream and add to mushroom mixture and toss with noodles immediately. Add desired amount of cheese, salt and pepper. The black trumpet looks great against the white sauce and noodles.
Black and White Grits - recipe from the New York Times
Serves 4-6, 1 hour
1 1/2 cups milk
salt
3/4 cup grits, not instant
4 ounces fresh black trumpet mushrooms
4 Tbsp. butter
2 cloves garlic, minced
4 ounces taleggio, rind removed and cut into chunks
Dash hot red pepper sauce
Freshly ground black pepper to taste
Place milk in a large heavy saucepan, and add salt and 2 cups
water. Bring to a boil. While whisking constantly, slowly add
grits. Lower heat and simmer, stirring until grits are thickened
and taste cooked.
While grits cook, wash mushrooms, drain and squeeze dry. Coarsely
chop. Melt butter in a medium saute pan over medium-high heat.
Add garlic and cook 1 to 2 minutes, then add mushrooms. Saute
about 10 minutes.
When grits are cooked, mix in cheese. Season with hot sauce, pepper
an more salt if desired. Stir in mushrooms.
Monkfish with Spinach and Black Trumpet Sauce - recipe from
the New York Times
Serves 4, 45 minutes
1 1/2 pounds monkfish, approximately
1/4 pound fresh black trumpet mushrooms
1 1/2 pounds fresh spinach, tough stems removed
3 Tbsp. butter
1 shallot, minced
1/4 cup Scotch
1/2 cup heavy cream
Salt and freshly ground black pepper
2 Tbsp. olive oil
Trim purplish membrane off fish. Cut crosswise into fillets
about 1/2 inch thick. Set aside. Plunge mushrooms into cold water
to remove any grit. Drain well, then squeeze dry in paper towels.
Cut large mushrooms in half lengthwise. Wash spinach in several
changes of cold water to remove all grit. Transfer to a colander
but do not dry.
Melt butter in a large saute pan over medium-high heat. Add shallot,
and saute 1 to 2 minutes, then add mushrooms. Cook stirring often,
until wilted and tender, about 10 minutes. Add Scotch and cook
until reduced to a glaze; add cream and cook until it coats mushrooms.
Season with salt and pepper. Remove from heat but keep warm.
Place spinach in a large pot over medium high heat, cover and
steam until wilted. Remove from heat, squeeze dry and keep warm.
In a second large saute pan, heat oil over high heat until almost
smoking. Season fish on both sides with salt and pepper, and lay
into hot oil. Cook 4-5 minutes on each side, until very tender.
Season spinach, and divide among 4 serving plates; lay monkfish
fillets over each. Spoon mushrooms and liquid over each serving
(there will be just enough sauce to lightly cover fish.) Serve.
Black Trumpet Linguine - recipe from the New York Times,
adapted from "A passion for Mushrooms" by Antonio Carluccio
Serves 4, 15 minutes
Salt
1/2 pound fresh black trumpets
6 Tbsp. butter
12 ounces linguine
freshly grated nutmeg
freshly ground white pepper
1/2 cup Parmesan cheese
3-4 Tbsp. chopped fresh chives
Bring a large pot of salted water to a rolling boil. Plunge
mushrooms into cold water several times to remove grit. Drain
well and squeeze dry. Chop and set aside.
Heat 2 Tbsp. butter in a large saute pan over medium-high heat.
Add mushrooms and sprinkle with salt. Cook, stirring until well
wilted and tender, about 10 minutes.
When mushrooms are dearly done, cook pasta until al dente. Remove
about 1/4 cup cooking water and set aside. Drain pasta and transfer
to a warm serving bowl. Add remaining butter, mushrooms, grated
nutmeg and white pepper. Toss to mix, adding reserved water as
needed. Add cheese, and toss until pasta is coated and ingredients
are integrated. Sprinkle with chives and serve with additional
cheese if desired.
Squash Soup with Black Trumpets - recipe from the New York
Times
Serves 4, 2 hours
1 large buttercup squash
1/4 cup pumpkin seeds
4 Tbsp. butter
1 clove garlic
2 leeks - white part only cleaned well and chopped
1 small jalapeno (seeded and diced (optional)
1 tsp. cumin
coarse sea salt
4 cups stock
1/2 cup light cream or half-and-half
ground white pepper
4 ounces black trumpet mushrooms, washed and halved
Heat oven to 350 degrees. Cut squash in half, and scrape out
seeds (a grapefruit spoon works best). Place cut-side down on
a foil-lined baking sheet, and bake until collapsed and caramelized,
about an hour. Toast pumpkin seeds in a small dry saute pan over
medium-high heat until they start to pop up and brown lightly
but not burn. Set aside.
In a heavy soup pot, melt 2 Tbsp. butter over medium heat. Add
garlic, leeks and jalapeno and cook, stirring until softened but
not browned 10-15 minutes. Add cumin and salt to taste. Scrape
flesh from baked squash and add to pot. Add stock, and bring to
simmer. Cook 15 minutes, until everything is very soft. Carefully
transfer to blender, and puree until smooth. Return pot over very
low heat. Stir in cream. Season with pepper and more salt if needed.
In a large saute pan, melt remaining butter over medium heat.
Add black trumpets and salt. Cook, stirring, until tender, about
10 minutes.
To serve, divide mushrooms among serving bowls. Ladle soup over.
Sprinkle with pumpkin seeds and serve.
Black Trumpet Souffle
Serves 4
1/4 cup butter
3-5 oz black trumpet mushrooms
3-5 oz crimini mushrooms
1/2 cup flour
1 1/4 cups milk
1/2 to 3/4 cup Swiss cheese
3 eggs
salt and pepper
Saute mushrooms in butter for just a few minutes. Add flour and stir for 2 minutes, slowly stir in milk away from heat. Return to heat and add cheese, salt and pepper. Beat in egg yolks only. Whisk egg whites until stiff in a separate bowl until they begin to become stiff, then fold into mushrooms. Pour into souffle dish and bake until firmed up between 30 and 40 minutes.