You can also buy dried mushrooms through our online shop. We offer 14 varieties of wild and cultivated mushrooms, four blends, and porcini and portabella powders. Shipping is free on $50 orders. Visit our online shop here.Spinach and Shroom Bread Pudding
This recipe is courtesy of Kowalski's Markets.
- 4 tbsp. extra virgin olive oil, divided
- 12 oz. loaf artisan bread, cut into 1" cubes
- - kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- 1/4 cup finely chopped shallots
- 2 cloves garlic, minced
- 1 lb. sliced mushrooms (crimini, porcini, shiitake or combination)
- 10 oz. frozen chopped spinach, thawed and squeezed dry
- 2 tbsp. finely chopped fresh Italian parsley
- 2 tsp. finely chopped fresh thyme
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground Kowalski's Black Peppercorns
- 1 cup (about 8 oz.) shredded fontina cheese
- 1/4 cup freshly shredded Parmesan cheese
- 4 eggs, lightly beaten
- 3 cups half-and-half
- 1/2 cup chicken or vegetable stock
In a large mixing bowl, drizzle 3 tbsp. olive oil over bread, tossing to coat; season with salt and pepper. Bake in a preheated 350° oven in a single layer on a parchment-lined baking sheet until browned and crisp (about 20 min.). Heat remaining oil in a large sauté pan over medium-high heat; add shallots and sauté 2-3 min. until soft. Add garlic; sauté 1 min. Add mushrooms; sauté until soft and liquid has evaporated (about 10 min.). Add spinach; cook 2 min. Remove pan from heat; add herbs, salt and pepper; set aside. Spray a 9x13" baking dish with cooking spray; toss in 1/2 of the bread followed by the vegetables and 1/2 the cheeses; cover the dish with remaining bread and cheese. In a medium mixing bowl, whisk together eggs, half-and-half and stock; pour over bread and let stand at least 1/2 hr., up to 1 hr. Bake in preheated 350° oven, uncovered, until set (30-35 min.); allow to stand 10 min. before slicing and serving.
Heat 1 quart of water to boil. Add one cup sugar and stir well. Cool thoroughly to quicken the icing time. Puree 1 pound prime chanterelles in the food processor. Add to the simple syrup. Add 1 tablespoon of fresh lemon juice, and stir well. Place in an ice-cream freezer and proceed according to directions.
Carlo Gislimberti's Chanterelle Sorbet
- 4 cups water
- 2 cups sugar
- 1 cup pureed chanterelles
- 1 Tbsp. lemon juice
Make a simple syrup by mixing water and sugar in a sauce pan. Bring to a boil and cook for 5 minutes. Let it cool. Blend syrup with chanterelles and lemon juice in a blender and then pour into an ice cream maker and mix until it thickens into sorbet.
Leon's Hot Chanterelle "Parfait"
For the syrup: Take equal parts sugar and water, in sufficient quantity to cover your chanterelles. In a heavy sauce pan, over medium heat, bring the water and sugar to a rolling boil. Leon recommends wearing goggles if you don't wear glasses when making the syrup: it may splatter.
For the chanterelles: Add the chanterelles to the boiling syrup, and cook them until they are just tender.
To assemble: Remove the chanterelles from the syrup and fold them into cold sour cream, like strawberries. Serve immediately for best result.
Yield 5 dozen
- 1/2 cup butter or margarine
- 1 cup firmly packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 2 squares unsweetened chocolate, melted and cooled
- 2 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup sour cream
- 1/2 cup chopped maraschino cherries
- 1/2 cup chopped nuts
- 1 cup coarsely chopped fresh mushrooms
Cream butter and sugar until fluffy. Add egg, vanilla and almond extract: beat thoroughly. Stir in chocolate. Sift flour, baking soda and salt. Add to creamed mixture with sour cream. Mix well, add remaining ingredients. Drop teaspoons 2 inches apart on greased cookie sheet. Bake at 350 degrees for 12 minutes.Fresh Mushroom Pie
- 3 cups flour
- Pinch salt
- 1 3/4 cup shortening
- 1 egg, beaten
- 1 tbsp. white vinegar
5 tbsp. ice water
- 4 tbsp. butter or margarine
- 1 1/2 cup mushrooms, cleaned and sliced
- 1 cup thinly sliced red onions
- 1/3 cup flour
- 1 8 oz. carton cottage cheese
- 1/4 cup chopped parsley
- 1/4 cup dry sherry
1/8 tsp. freshly cracked black pepper
In skillet, melt butter. Add mushrooms and onions and cook until tender, about 10 minutes. Stir in flour, cottage cheese, sherry, parsley and pepper. Pour into pie filling. Bake on bottom rack of 425 degree oven for 40 to 50 minutes. Half way through, cover edges with foil to prevent burning. Cool and serve.Mushroom Cake
- 1/2 cup shortening or butter
- 1 cup sugar
- 3/4 cup brown sugar
- 3 eggs
- 2 cups flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1 tsp. salt optional
- 1/4 cup sour milk (add 1/4 tsp. lemon or vinegar to milk to sour)
- 1 cup ground mushrooms
- 1/2 cup raisins
- 1/2 cup chopped nuts
Preheat oven to 350 degrees. Grease and flour bundt pan. Cream sugars with shortening or butter until fluffy. Beat in eggs. Sift flour with baking powder, baking soda and salt. Add to creamed mixture, alternating with sour milk. Blend in mushrooms. Fold in raisins and nuts. Pour into pan and bake 35 to 40 minutes.