Mushroom Recipes

Gourmet Mushroom Recipes

Chef Bob Engel, formerly of Topolos Russian River Vineyards, Sonoma Country, California has presented classes on mushroom cookery to the Culinary Institute of America and the COPIA American Center of Food and Wine. Engel says, “Exotic mushrooms are the newest addition to the chef’s palette. Exotic mushrooms have a natural savory character — what chefs call umami — which blends easily into a wide range of dishes. No single ingredient offers so much in eye-appeal, texture and flavor as mushrooms do.”

Umami: When we eat, we use all of their senses (sight, hearing, smell, touch and taste) to form general judgments about their food, but it is taste that is the most influential in determining how delicious a food is. Taking its name from Japanese, umami is a pleasant savory taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors, most people don’t recognize umami when they encounter it, but it plays an important role making food taste delicious.

 

Morel Mushrooms

Morel Mushrooms
Mature Morel

MOREL FONDUE

Mushroom Recipe

Cut French or Italian bread into 1 X 1 X 3/4 inch pieces
Sauté: in butter; morels halved (lengthwise) or coarsely chopped; salt (or garlic salt) to taste:

1/2 lb. fresh morels or 1 – 3 oz. dried morels (re-hydrate before use)

Grate:

1 lb. cheese (preferably un pasteurized)

Place in pan (you may rub sides with fresh garlic first):

2 cups dry white wine

Heat wine until just below boil, stirring constantly and vigorously with a wooden spoon:

1. Add morels a small portion at a time
2. Add cheese a little bit at a time
 3, May be seasoned to taste with pepper & nutmeg

When all the cheese and morels have been added transfer to a fondue pan over low heat.
Use Fondue fork to dip cubes of bread into Fondue. Enjoy.

King Oyster Mushroom  and Eggplant

Mushroom Recipe

Ingredients:

  1.  1 cup sliced King Oyster Mushroom

    Trumpet Royale mushroom growing kit

    King Oyster Mushrooms

    Mature King Oyster Mushrooms on Mushroom Log
    Mature King Oyster Mushrooms
  2.  1 medium onion – inch pieces

  3.  3 celery stalks – one inch pieces

  4.  1 large carrot – 3/4 inch pieces

  5.  1/2 cup green pepper – one inch pieces

  6.  1 smallish eggplant – un peeled, one inch cubes

  7.  1/2 cup tomato sauce

  8.  1/4 cup tomato paste

  9.  3 tablespoons red wine vinegar

  10.  12 green olives – pitted & halved

  11.  1 tablespoon capers – drained

  12.  1 small garlic clove

  13.  fresh ground pepper

  14.  Marjoram

  15. 1 teaspoon fresh parsley – chopped

 

Preparation

  1. Lightly rub saucepan with garlic glove

  2. Heat Olive Oil  in large saucepan.

  3. Add: onion, green pepper, celery, & carrots

  4. Sauté until vegetables tender

  5. Remove vegetables & set aside

  6. Add a dash more Oil

  7. Increase heat & stir fry eggplant

  8. Lower heat

  9. Stir in tomato sauce & tomato paste

  10. Add cooked vegetables, olives, & capers

  11. Simmer for 30 minutes, uncovered.

  12. Flavor to taste with fresh ground pepper, thin with dry red wine if needed.

  13. Add sautéed King Oyster Mushroom

  14. Place in serving dish

Serve serve warm or cool with French or Italian bread for 6 – 8 people to enjoy as an appetizer.

Enhancing Hint: A heavy oil, such as extra virgin olive oil, will hold a mushroom’s flavor better than a light oil. Heating tends to drive off some of the volatile aromatic compounds that give the distinctive mushroom flavor. For maximum flavor, add Mushroom oils or stock near the end of hot dish preparation.

Shiitake

SHIITAKE FETTUCCINE

Mushroom Recipe

 

Sauté over moderate heat garlic and onion and white pepper in olive oil or butter until onion is softened then add Shiitake mushrooms and sauté for two more minutes. Do not over cook.

bullet 4 oz. Fresh Shiitake mushrooms
bullet Re-hydrate and Slice Shiitake
bullet chop 1/2 small onion
bullet 2 cloves minced garlic
bullet 1/4 tsp. ground white pepper (to taste)
bullet 1 Tbs. butter or olive oil

Drain pasta and toss with Alfredo sauce and add Sautéed mushrooms while hot.

bullet 1 lb. cooked fettuccini
bullet 1 cup Alfredo sauce
bullet 1 Tbs. grated parmesan cheese

Sprinkle on Parmesan cheese while hot, serve and enjoy.

Shiitake Mushroom Log

Shiitake Mushroom Growing Kit

Fresh Shiitake Mushrooms

 

King Oyster Mushroom

Roasted Mushrooms with Onion, Garlic, and Rosemary

Mushroom Recipe

 

Ingredients Vegan Version:15 ounces King Oyster or Oyster mushrooms, sliced
5  to 8 cloves garlic, grated
1/2 red onion
2 sprigs rosemary, divided
1/4 cup extra virgin olive oil
1 teaspoon red wine vinegar

Directions:

1. Preheat oven to 375 degrees F. Line a cookie sheet with foil, and place mushrooms on it. Set aside.

2. In blender, combine grated garlic, onion, 1 sprig rosemary (remove stem), red wine vinegar and olive oil. Blend until mixed, but not smooth. You should be able to see pieces of onion in the mixture.

3. Spread mixture over the sliced (1/4 inch) mushrooms and use your hands to evenly coat. Sprinkle salt and pepper; place the other rosemary sprig across mushrooms. Fold foil over mushrooms to create an envelope and poke a few holes in the top to allow steam to escape.

4. Bake for 35 to 40 minutes. Remove rosemary sprig before serving.

This dish would be great as a side to rice or placed in pasta or served as an appetizer. This dish has lots of flavor. If you don’t like sharp tastes, lessen amount of garlic and/or onion. You can use whatever mushrooms you like; simply adjust baking time on size of mushrooms.

 

Sonoma BrownOyster mushroom growing Kits

Sonoma Brown Oyster Mushrooms

 

 

 

 

Sonoma Brown Oyster Mushrooms

Sonoma Brown Oyster Mushrooms

 

Tips for Specialty Mushrooms: Roasting

Mushrooms lend themselves to roasting. Roasting brings out the flavor, and you don’t have to fuss with them the way you do when you saute mushrooms. (No stirring or watching to make sure they don’t burn.) Why do we say that our mushrooms are particularly good when roasted? Because white button mushrooms or portobellas give off so much water when roasted that you don’t get the flavorful carmelization as easily.

You don’t need a recipe to roast mushrooms. You can use an oven temperature of 350 to 450 degrees or more. some chefs use a 700 degree wood fired oven for King Oyster. They shrank quite a bit in size, but the flavor was awesome.

The general rules are:

  • Use enough vegetable oil to very lightly coat the mushrooms. Maybe 1-2 Tablespoons per 8 ounces of mushrooms. Add a little salt and pepper now. You can season again later.
  • Grease a baking sheet very lightly. Lay the mushrooms out in a single layer, not heaped. Stir or flip the mushrooms once during the cooking if you care to. Not necessary, but desirable.
  • If you are going to add fresh herbs or garlic, do so after the mushrooms are about 80% done. That will keep the garlic or herbs from scorching.

Stuffed Chicken with Mushroom Dressing

INGREDIENTS

6 tablespoons unsalted butter, plus 1 tablespoon, softened
1 large onion, thinly sliced
3 celery stalks, thinly sliced crosswise
3 garlic cloves, minced
Coarse salt and freshly ground pepper
1 pound King Oyster Mushroom or Shiitake Mushroom, sliced
6 cups day-old rustic-bread cubes (1 inch)
3/4 cup chicken stock
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh sage
1 whole chicken (about 4 1/2 pounds)

  • Preheat oven to 450 degrees. Melt 2 tablespoons butter in a large ovenproof skillet over high heat. Cook onion, celery, and garlic until translucent, 3 to 5 minutes. Season with salt. Remove from skillet. Working in 2 batches, cook mushrooms in 2 tablespoons butter. Add to onion mixture.
  • 2. Stir in bread, stock, juice, and sage. Season with salt and pepper. Return to skillet.
  • 3. Place chicken, breast side up, on stuffing, and tuck wings under. Tie legs together with kitchen twine. Pat chicken dry with paper towels. Rub skin with softened butter, and season with salt.
  • 4. Roast for 30 minutes. Rotate skillet, and roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let rest for 10 minutes before serving.

LION’S MANE – HERICIUM MUSHROOMS WITH GARLIC AND PARSLEY

Lion's Mane mushroom home growing kit

Pom Pom Lion’s Mane mushroom home growing kit

Serves 2-4 as an appetizer, side dish or as a vegetable garnish.

Ingredients

8 ounces mixed fresh wild mushrooms
Kosher salt, to taste
Fresh ground black pepper, to taste

1/2 teaspoon chopped fresh garlic, or more to taste
2 tablespoons high heat cooking oil or lard
1 teaspoon fresh chopped Italian parsley
1 tablespoon unsalted butter

 

Directions:

  • In a large saute pan or cast iron skillet or two pans if you only have 10 inch saute pans, heat the oil until hot and shimmering.
  • Add the mushrooms and cook until caramelized on medium-high heat Season to taste with salt and pepper, then add the butter, garlic and parsley and cook for 1 minute more, stirring to distribute the seasonings.
  • Double check the seasoning for salt and adjust if needed, then remove the mushrooms from the pan with a slotted spoon to remove any excess fat, or allow them to dry on paper towels for a second.

Roasted Blue Oyster Mushrooms with Grape Tomatoes and Fresh Herbs

Preparation

Blue Oyster mushroom growing Kits

Blue Oyster Mushrooms

Preheat oven to 400°. Spray a rimmed baking sheet with cooking spray or brush with olive oil.

Trim off woody stems of the mushrooms and reserve for another use (a terrific addition to homemade stock). Shred the remaining mushrooms lengthwise into a large bowl.

Add tomatoes, olive oil, vinegar (or pickle brine), garlic and 1 tablespoon herbs. Toss well.

Arrange the mixture in a single layer on the baking sheet and roast for 30 minutes, turning halfway through to ensure even browning.

Remove from oven, add remaining herbs and season with salt and pepper to taste. (Add salt at the very end whenever cooking mushrooms, otherwise they will exude their natural juices.)

May be served as a colorful  side dish, tossed with pasta or as a topping for steak or burgers.

This mushroom will add a silky, colorful texture to your favorite dish.   The slight shell fish flavor is excellent with fish or poultry dishes.