Mushroom and Potato Hash
Serves 4
1 medium leek, sliced
3 Tbsp. butter
2 medium potatoes cut into 1/4 inch cubes
16 ounces mixed mushrooms
2 Tbsp. parsley
2 Tbsp. tarragon
1/4 tsp. salt
1/4 tsp. pepper
In a large skillet saute leek in 2 Tbsp. butter until tender.
Reduce heat to medium/low and add potatoes for 10 minutes and
until tender and golden. Set aside in bowl.
Melt butter again in skillet and cook the mushrooms until tender.
Add parsley, tarragon, salt and pepper and mix well. Stir in potato
mixture and heat. Garnish with parsley.
Porcini Soup - recipe from the December 11, 2002 St.
Cloud Times newspaper
2 1/2 cups dried porcini mushrooms (about 2 ounces)
3 cups boiling water
1 tbsp. butter
1 cup minced onion
1 clove garlic
1/4 cup long-grain rice
2 (14-ounce) cans chicken broth
2 tbsp. whipping cream
1 1/4 tsp. salt
6 tsp. low-fat sour cream
Cracked pepper
Snipped chives, for garnish
Place mushrooms in a bowl and pour the water over them. Let
rehydrate, 30 minutes. (Put a plate on top to keep them submerged.)
Lift the mushrooms from the bowl with a slotted spoon. Pour the
liquid into a sieve lined with cheesecloth. Reserve the liquid
and set aside. Mince 2 mushrooms and set aside for garnish. Reserve
the rest.
Heat the butter in a 4-quart sauce pan over medium-low heat and
add the onion. Cook, stirring occasionally, until softened, about
5 minutes. Add the garlic and cook one minute. Stir in the rice.
Stir in the reserved mushroom liquid, then the chicken broth.
Add the rehydrated mushrooms. Bring to a simmer. Cover and cook
30 minutes.
Remove 1/2 cup of the mushrooms with a slotted spoon. Roughly
chop and set aside. Puree the soup in batches, then return to
the saucepan and stir in the cream. Add the salt. Stir in the
roughly chopped mushrooms. Ladle into bowls. garnish each bowl
with a tsp. of the sour cream. Sprinkle with cracked pepper, the
mushrooms for garnish and the chives.
Cream of Mushroom Soup - adapted from "The Totally
Mushroom Cookbook" by Helene Siegel and Karen Gilingham
Serves 4
4 Tbsp. butter
1 pound any mushroom you like!
1/2 onion, thinly sliced
Salt and black pepper
3 cups chicken stock
1 1/4 cup heavy cream
1 Tbsp. fresh chopped thyme
Fresh lemon juice
Melt butter in a large stock pot over medium-high heat. Sauté
mushrooms and onions with salt and pepper until liquid evaporates,
10 minutes. Add chicken stock, cream , and thyme. Bring to a boil
and remove from heat.
Puree in batches in food processor and pour back into pot. Bring
just to boil and season to taste with lemon juice, salt, and pepper.
Serve hot.
Mixed Mushroom-Almond Pate
Recipe from the St. Cloud Times
1 Tbsp. olive oil
5-6 oz crimini mushrooms, sliced
3 oz oyster mushrooms, stemmed and sliced
3 oz shiitake, stemmed and sliced
1/2 cup chopped onion
2 cloves garlic, minced
2 tsp. fresh tarragon, minced
1 cup slivered almonds
2 tbsp. lemon juice
1 tbsp. soy sauce
ground white pepper to taste
almond slices or red bell pepper to garnish
Heat oil in a large skillet over medium high. Add mushrooms,
onion garlic and cook, stirring occasionally until mushrooms are
tender. Remove from heat, stir in tarragon and cool. Transfer
the mushroom mixture into a food processor or blender, add remaining
ingredients and process until smooth. Transfer to a bowl and let
stand 1 hour before serving. Garnish.
Lasagna of Wild and Fresh Mushrooms
Serves 6 to 8 - this recipe is long, hope you
have a printer!
1 1/2 oz dried Porcini mushrooms soaked in 2 cups hot water
Sauce
3 T extra-virgin olive oil
1 large onion, minced
1 oz. finely chopped Prosciutto de Parma (optional)
1/4 cup minced parsley
1 pound fresh button mushrooms
1 clove of garlic
2" branch of rosemary (you can use dried, use less)
Sage (4 leaves)
2/3 cup dry white wine
2 lbs canned, drained tomatoes - crushed
Pasta
1 - 12 oz. box of lasagna
1 1/2 cups Parmesan cheese
1/2 cup heavy cream with 1/4 cup milk
Rinse the porcini to loosen any dirt or sand (they are wild
harvested.) Soak for 30 minutes in hot water until rehydrated
and remove. Save liquid by straining through a paper towel. For
sauce heat oil and saute onion, prosciutto and parsley. Add fresh
mushrooms and cook on high until golden. Stir in porcini, reduce
heat cook 2 minutes and add garlic and rest of herbs, cook for
1 minute. Add reserved mushroom liquid and reduce completely.
Add wine and reduce in same manner about 3 minutes. Once wine
has cooked down add tomatoes. Cook uncovered until a rich thick
sauce develops. Cook pasta for a short time, until still a bit
tough. Oil the bottom of a dish and pour some sauce. Proceed to
cover with noodles, sauce, cheese. Fill to top and use the remaining
cheese to mix with the cream mixture to cover the top. Cover with
foil and bake at 350 for 30 minutes and then uncover and bake
for 10 - 15 minutes. Let cool for 10 minutes. You may substitute
any cultivate mushroom for the white button - for more flavor
use Crimini, Portabella, Lobster (wild), Oyster or a mixture.
* Adapted from recipe by Lynne Rossetto Kasper
Breaded Maitake
1 medium size Maitake - Hen of the Woods
2 eggs
Milk, margarine, oil, flour, bread crumbs, salt and pepper. Clean
and separate into smaller pieces, cool and drain. Soak in milk.
Mix the eggs with water and beat. Dip the mushroom florets into
flower, coat in egg batter and then with bread crumbs.Fry in a
combination of margarine and cooking oil until brown. (Adapted
from John S. Komosa)
Sour Cream and mushrooms
This is a loose recipe. Use any wild edible mushroom, thicker
is better. Clean and cut into smaller pieces then boil, drain,
rinse in cold water and refrigerate. Mix chilled mushrooms, chopped
onion, minced garlic, spoon of mustard, sour cream, a spoon or
two of mayonnaise, salt and pepper and any other spices you desire,
even sugar. Refrigerate again for an hour or two. Serve cold with
mashed potatoes or rye bread. The amount of sour cream and mayo
you use is up to your taste and how many calories you desire,
spices are as well. (Adapted from John S. Komosa)
Chunky Chicken and Mushroom Chowder
1.25 lbs. chicken breast (with bone)
2 cups chicken broth
1 cup water
6 red-skinned potatoes (1.5 lbs.) scrubbed and cut into 1 inch
slices
1 carrot
1 tsp. salt
3/4 tsp. dried thyme
1/8 tsp. black pepper
1 cup milk
1/4 cup heavy cream
8 oz. mushrooms (Crimini or a variety) cut to bite sized pieces
1/2 tsp.Worcestershire sauce
In a 3 quart-pot, bring chicken breast, broth and water to
a boil. Reduce heat to low, cover and simmer 20 minutes or until
the chicken is done. Remove the chicken from the broth and set
aside broth pot. Cut chicken into larger pieces and discard skin
and bones.
To the broth, add potatoes, carrot, 3/4 tsp. salt, thyme and black
pepper. Cover and simmer about 15 minutes or until the potatoes
are tender.
Add milk, cream, mushrooms and the reserved chicken meat. Bring
to a boil. Reduce heat, cover and simmer 5 minutes. Taste and
add remaining 1/4 tsp.. salt and Worcestershire sauce. Serve with
crusty French bread.
Asian Skillet Beef and Mushrooms
1 lb lean flank steak, thickly sliced across the grain - then
cut 2 inch pieces.
1/2 cup teriyaki sauce
1 Tbsp. peeled, minced fresh ginger or 1/2 tsp. ground ginger
1 tsp. sugar
2 Tbsp. vegetable oil
1/2 bag coleslaw (4 cups)
1 large garlic clove, minced
8 ounces mushrooms (white, Crimini or mixed) sliced thick
2 bunches of scallions cut into 2 inch pieces
1/2 cup chicken or beef broth
1 Tbsp. cornstarch
2 Tbsp. cold water
In a bowl combine beef with teriyaki sauce, ginger and sugar.
Cover and refrigerate 30 minutes.
In a large skillet heat 2 tsp. of the oil over high heat. Add
coleslaw mix and garlic. Stir-fry 3-4 minutes or until softened.
Place in a bowl.
Now heat 2 more tsp. of oil and add the beef and marinade. Cook
1-2 minutes until beef is lightly browned, stirring constantly.
Add to the cabbage mixture. Heat the last 2 tsp.. oil and add
mushrooms. Cook 1-2 minutes or until lightly browned. Add scallions,
toss and the beef and cabbage mixture. Add broth and remaining
teriyaki sauce. Bring to a boil and simmer 2 minutes or until
beef is no longer pink.
On the side in a cup, dissolve cornstarch in cold water. Add to
the skillet and cook 2-3 minutes or until the mixture boils and
thickens, stirring constantly. Serve with rice or Ramen noodles.
Pasta and Mushroom Tumble
1 package penny or medium sized pasta
1 bunch broccoli robe (trimmed of large, tough stems and coarsely
chopped)
1 Tbsp. olive oil
8-10 slices bacon (8 oz.) cut into 1 inch pieces
8 ounces of mushrooms (white, Crimini, or variety)
2 garlic cloves, minced.
1 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. black pepper
1 cup chicken broth
1 cup crumbled Feta cheese
Cook pasta according to package and add broccoli robe to the
pot for the last three minutes of cooking. Drain and place in
a bowl. Toss with olive oil. Cover to keep warm.
In a large skillet cook bacon on medium heat until crisp. Spoon
off all except 1 Tbsp. of bacon fat from skillet. Add mushrooms
and cook for 3-4 minutes on med-high heat. Add oregano, salt,
and black pepper. Cook 1 minute, stirring. Add broth and bring
to a boil. Pour mushroom mixture over the pasta and broccoli.
Sprinkle with Feta cheese and serve hot with sliced tomato and
cucumber salad.
Two Mushroom Parmesan Pasta Sauce
* You can use fresh mushrooms only if you prefer
1/2 oz. dried porcini or other dried mushrooms
1/2 cup lukewarm water
3 Tbsp. olive oil
1 1/2 lbs. fresh white button mushrooms, sliced
1 onion, chopped
1 large garlic clove, minced
2 tsp. dried basil
1 can (28 ounces) whole tomatoes, undrained and broken up
1 cup water
1/2 cup white wine or chicken broth
1 to 2 tsp. sugar to taste
1 tsp. salt
1/8 tsp. black pepper
1/2 cup grated Parmesan cheese
In small bowl combine dried mushrooms with 1/2 cup of water
and let soak about 20 minutes. In large skillet heat 2 tbsp. olive
oil over high heat. Add fresh mushrooms and cook 6-8 minutes or
until lightly browned. Set aside. In a large sauce pan, heat 1
Tbsp. oil over medium heat. Add onion and cook 3-5 minutes until
soft. Add garlic and basil and cook for 30 seconds. Stir in tomatoes
and their liquid, 1 cup water, wine, sugar, salt and pepper. Bring
to a boil.
Drain the dried mushrooms and add to the tomato mixture in the
sauce pan with the soaking liquid. Pour liquid slowly because
it may contain grit from the dried mushrooms. Reduce heat to low
and simmer sauce, uncovered, 20 minutes. Add the fresh mushrooms
and simmer 20-30 minutes. Remove from heat and stir in Parmesan
cheese. Serve with Spaghetti, fettucini, ravioli, chicken or sausage.
Morel and Porcini Quiche
4 nine inch pie shells
2-3 cups dried morels
2 sweet red peppers, roasted, peeled and chopped
2 fresh ripe mulato peppers and 2 fresh ripe ancho/poblano peppers
roasted, peeled and chopped
1 sprig marjoram
3 springs fresh thyme
3 chives
1 Chinese chive leaf (snipped)
2/3 lb. Fontina cheese, shredded
5-8 Tbsp. sherry
1 dozen extra large eggs
3 pints cream (heavy or light 1.5 pints each)
1 1/2 cup plain yogurt (can be nonfat)
1 1/2 tsp. paprika
2 1/2 tsp. nutmeg
Pour enough boiling water over dried mushrooms to cover, steep,
drain mushrooms in sieve, pressing out and reserving excess liquid.
Return liquid to pan, leaving any dirt in bowl. Reduce liquid
over medium flame(1/2-1/2 cup.) Select the best morels, about
1/2 the number of quiche slices selected. Slice lengthwise and
let soak in cream and sherry to keep moist (2-3 Tbsp. each.) Chop
rest of mushrooms fairly fine and mix well with chopped peppers
and herbs. Spread equal amounts over each pie shell. Scatter equal
amounts of shredded cheese over the mushroom mixture. Beat eggs
until frothy, the beat in yogurt, paprika, nutmeg, cream, reduce
mushroom soaking liquid, and a dollop of sherry. Carefully pour
custard mixture over cheese (or in centers of shells.)
Bake 15 minutes in 425 (preheated) degree oven. Turn oven down
to 300 and bake 300 minutes or until puffed up in center. About
halfway through baking arrange sliced morels evenly in circles.
Make sure custard is set enough to hold them.
Mushroom and Spinach Frittata
Serves 6
10 ounces spinach
4 eggs or equivalent egg substitute
1 cup part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese
3/4 cup chopped Portabella or variety mushrooms
1/2 cup finely chopped scallions with some green tops (4 large)
1/4 tsp. dried Italian seasonings
Salt and pepper to taste
Preheat oven to 367. Whisk all ingredients together until mixed well. Spray a 9" pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
Wild Mushroom Salad
In a hot skillet add:
2 Tbsp. virgin olive oil,
2 cloves of garlic, minced
dash of fresh parsley
salt and pepper to taste
1/4 cup freshly diced tomatoes
finely sliced fresh wild mushrooms
Saute on high for 2 1/2 to 3 minutes and serve, with Arugula or Watercress if desired.
Mushrooms With Saffron-Cream Sauce Over Fettuccini
Makes 2 servings
1 Tbsp. unsalted butter
1/4 cup minced shallots ( 2 medium to large)
1/2 lb. sliced, mixed mushrooms
1 cup chicken broth, divided
1/2 tsp. saffron threads
1/4 tsp. thyme
Dash ground allspice
1/2 cup heavy cream
Salt, fresh ground white pepper
6 to 8 ounces spinach fettuccini, cooked and drained
1/4 cup shredded Asiago cheese
Melt butter in a large pan. Add shallots, mushrooms and saute for 1-2 minutes until browned. Add 1/2 cup chicken broth. Cover skillet and reduce heat to low, simmer until mushrooms are tender, about 5 minutes. Heat remaining 1/2 cup of broth and dissolve saffron in it. Add saffron broth to skillet along with thyme, allspice, cream and salt and pepper to taste. Simmer until heated through and slightly thickened. Divide cooked fettucini into 2 serving bowls. Spoon mushrooms and sauce over pasta. Sprinkle generously with pepper and lightly with salt. Spoon 2 tbsp. shredded cheese over each serving and serve. Use as many wild mushrooms as available and are affordable.
Pasta With Wild Mushrooms
Makes 2 servings
16 ounces whole onion or 14 oz. chopped, ready cut onion
(about 3 cups)
2 tsp. olive oil
16 oz. assorted fresh mushrooms (Portabella, shiitake, Crimini,
hen of the woods, porcini)
1/2 cup Marsala wine
1/2 cup no-salt-added beef stock or broth
8.0 oz. fresh pasta
1/4 tsp. salt
Freshly ground black pepper to taste
1 oz. Parmigiano Reggiano cheese
Finely chop the whole onion and saute it in hot oil in a nonstick pan, stirring occasionally for 15 minutes or until onion has softened. Bring water to a boil for pasta. Wash, trim, and coarsely chop the mushrooms. When the onion has softened, stir in the mushrooms and cook them until they release their juices and begin to dry out. Add wine and beef stock, and cook the mixture over medium heat until the mushrooms and onions are very soft. Cook pasta and season the mushroom sauce with salt and pepper. When pasta is cooked, drain. Mix it with sauce and then sprinkle with grated cheese.
6 to 12 oz Hon Shimeji mushrooms
4 slices bacon
1 small onion, chopped
4 cups potatoes, diced
2 cups water
2 cups light cream
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1/2 cup red peppers, diced
8 oz. clam juice
1/2 cup white wine
Chop mushrooms with stems. Cut bacon into 1" strips fry and remove from pan. Brown onion in bacon fat, remove 1/2 the fat and add potatoes, mushrooms, water, salt, wine, red pepper and clam juice. Add bacon, butter and cream. Season with salt and pepper to taste. Serve immediately. Serves 4 to 6.
Pad Thai with Hon Shimeji Mushrooms
1 pkg. Pad Thai rice noodles
6 oz. Hon Shimeji mushrooms, chopped
8 oz. baked tofu
1 can coconut milk
2 Tbsp. vegetable oil
1 onion, chopped
2 tsp. grated ginger
2 cloves garlic
1 head broccoli or 2 small bok choy
Soy sauce to taste
1 tsp. arrowroot powder
3 small Thai chili peppers (optional)
Boil water and add noodles, cook 5-8 minutes. Drain and rinse with warm water. Cover and set aside. Saute mushrooms and onion in vegetable oil. Add garlic, ginger, chiles, tofu and broccoli or bok choy. Cook 5 min. Add coconut milk and soy sauce. Sprinkle arrowroot and mix well. Mix sauce with noodles and serve immediately.
Mushroom Lasagna
Serves 24
8 lbs. stemless fresh white mushrooms (or white and shiitake)
1/2 cup olive oil
1/2 cup chopped garlic
4 cups savoy cabbage, sliced thin
1/2 cup olive oil
Onions shallots 2 cups thinly sliced
Assorted hearty greens (kale, chard, escarole, spinach, dandelion,
chicory) 9 cups
Goat cheese (or ricotta or cottage cheese, or all) 5 cups
1 cup roasted garlic
1 cup parsley, chopped
2 eggs
Salt and pepper to taste
Lasagna, fresh or dry prepared, 2 lbs.
1 cup bread crumbs
1 - 1 1/2 cups aged hard goat cheese (or Pecorino Romano)
Heat oven to 350F. Add olive oil to cover bottom of large skillet. Saute mushrooms with 1/4 cup garlic, salt and pepper. Reserve. Add olive oil to cover separate large pot. Over high heat sweat cabbage, onions and shallots to 20 minutes until very soft. Add remaining garlic and salt and pepper to taste. Add to mushroom mixture and save. In another large pot, add oil and saute hearty greens. Season with salt, pepper. Reserve. In a smaller mixer, blend cheese, roasted garlic, parsley, eggs, seasonings. Incorporate into hearty greens mixture. To assemble, layer bottom of 24" steam table pan with lasagna sheets. Top 1/3 of the mushroom filling. Layer with lasagna. Top with 1/2 of the hearty greens and cheese mixture. Repeat, layer lasagna. Top with 1/3 of the mushroom filling. Layer lasagna. Top with remaining hearty greens and cheese mixture. Layer lasagna. Mix remaining mushroom filling with bread crumbs and grated hard cheese. Top lasagna with the mixture and bake in oven (350) for 50 minutes. Uncover and bake for an additional 10 minutes at 450F. Let sit for 30 minutes before serving, with marinara sauce.
Flank Steak with Wild Mushroom Sauce
Serves 2
1/2 cup dry red wine
1 tsp. Sherry vinegar
Grated rind or 1 orange
1/8 tsp. fennel seed
1 bay leaf
1 (8-10 oz.) piece flank steak
1 tsp. butter
1 small clove garlic, minced
1 shallot, peeled and minced
1 cup dry wild mushrooms
3/4 cup beef broth
Salt and pepper
In a medium glass bowl, stir together red wine, vinegar, grated orange rind. fennel and bay leaf. With sharp knife, make diagonal slashes in both sides of flank to score. Place steak in marinade. Cover and refrigerate for 3 hours, turning once. Melt butter in a small pan over low heat. Add garlic and shallot and saute 5 minutes. Drain marinade from meat and add to garlic mixture. Add mushrooms and beef broth and simmer until mushrooms are tender and liquid is reduced by 1/3, about 20 minutes. Place steak on broiler pan and broil 3-5 minutes per side, remove from broiler. Pour juices into mushroom sauce. Season with salt and pepper, discard bay leaf. Slice beef into thin strips, pour mushroom sauce into gravy boat and pass separately.
Mushroom Pilaf
2 Tbsp. butter
1 medium onion, diced very fine
2 cups long grain white rice
1 pkg Forest Dried Mushrooms, rehydrated and sliced
3 1/2 cups beef broth
Melt butter in a large sauce pan or skillet. Add the onion and rice, stirring until golden brown in color. Stir in the mushrooms and then the beet broth. Cover. Bring to a boil and lower the heat to a simmer. Cook for about 20 minutes or until all the broth is absorbed.
Chicken and Mushroom Stir-fry
1 pkg. (1.0 oz.) Forest brand Oriental Blend Dried Mushrooms,
rehydrated and sliced.
3 Tbsp. butter
2 Tbsp. chopped onion
1 chicken breast, boned and sliced into strips
2 cups Chinese pea pods or sugar snap peas with tips and strings
removed
1 tsp soy sauce
Melt butter in a large skillet, add onions and mushrooms. Saute
over medium heat for 2-3 minutes stirring constantly until onions
are soft and the mushrooms are softened, but not brown. Remove
mushrooms and set aside.
In the same skillet saute chicken until golden brown. Add remaining
ingredients, stir-fry for 3 minutes. Add mushrooms, cover and
simmer for one minute. Serve with favorite rice. Serves 2-4.
Woodland Mushroom Stew
1 pkg. (1.0 oz) Forest dried Woodland Blend Mushrooms, rehydrated
3 Tbsp. butter
4 cups milk
1 tsp. salt
pepper to taste
1/2 tsp Worcestershire sauce (optional)
2-3 drops cayenne pepper sauce
Rehydrate mushrooms as directed. Melt butter in a heavy saucepan and saute mushrooms for 2-3 minutes, stirring constantly. Add milk and heat almost to the boiling point. Add seasoning and stir well. Serve immediately with oyster crackers or buttered toast. Serves 4.
Mushroom Stuffed Bread
Preheat oven to 375 degrees
In a large frying pan, saute:
1 large peeled and chopped onion
1/2 clove peeled and minced garlic
1/2 stick butter
Mix with a wooden spoon for about 15 minutes, until onion is transparent
Add:
2 lbs. wiped and sliced mushrooms, wild or domestic
1/2 cup fresh parsley
1/2 tsp. thyme
salt and pepper to taste
Mix again for five minutes, add one cup dry white wine and let
this simmer for 10 minutes over medium heat until liquid is reduced.
Slice the top off a big loaf of bread and hollow it till 1 1/2
inch shell is left. Fill loaf with mushroom mixture, replace lid
and rub loaf with olive oil. Bake for 20 minutes on a sided baking
sheet laid with 1/2 dozen bacon strips. Baste the loaf with drippings
during cooking. Serve hot, sliced into pie-shaped wedges.
Deep Fried Mushrooms
Batter:
Equal parts club soda, self-rising flour, and a bit of garlic
salt. For a sweeter taste use 7up, for a "different"
taste, use beer. Coat mushrooms in batter and cook up in a fry
pan.
Seasoned Mushrooms
Makes 8 servings
3 lbs. fresh mushrooms
1 Tbsp. salt
2 Tbsp. sugar
1 Tbsp. sesame seed
1 Tbsp. chopped green onion
1/2 Tbsp. minced garlic
1 Tbsp. sesame oil
Wash and slice mushrooms. Mix all ingredients in a bowl and cook uncovered in a microwave for 3 minutes on high, or on the stove on medium heat for 5 minutes.