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.
Cut French or Italian bread into 1 X 1 X 3/4 inch pieces
1/2 lb. fresh morels or 1 – 3 oz. dried morels (re-hydrate before use)
Place in pan (you may rub sides with fresh garlic first):
Heat wine until just below boil, stirring constantly and vigorously with a wooden spoon:
When all the cheese and morels have been added transfer to a fondue pan over low heat.
King Oyster Mushroom and Eggplant
Lightly rub saucepan with garlic glove
Heat Olive Oil in large saucepan.
Add: onion, green pepper, celery, & carrots
Sauté until vegetables tender
Remove vegetables & set aside
Add a dash more Oil
Increase heat & stir fry eggplant
Stir in tomato sauce & tomato paste
Add cooked vegetables, olives, & capers
Simmer for 30 minutes, uncovered.
Flavor to taste with fresh ground pepper, thin with dry red wine if needed.
Add sautéed King Oyster Mushroom
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.
|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.
Drain pasta and toss with Alfredo sauce and add Sautéed mushrooms while hot.
Sprinkle on Parmesan cheese while hot, serve and enjoy.
Fresh Shiitake Mushrooms
Roasted Mushrooms with Onion, Garlic, and Rosemary
Ingredients Vegan Version: 15 ounces King Oyster or Oyster
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.
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
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
Serves 2-4 as an appetizer, side dish or as a vegetable garnish.
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
- 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
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.