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Gourmet Mushroom Recipes

Fresh Mushrooms, Dried Mushrooms, Mushroom oils

Morel Mushrooms, Shiitake Mushrooms, Chanterelle Mushrooms, Black Trumpet Mushrooms, Cepe Mushrooms, Porcini Mushrooms, Oyster Mushrooms, Pleurotus Mushrooms, Portabella Mushrooms, Crimini Mushrooms, White Truffle Oil, Black Truffle Oil

Consider Substitutions: These recipes feature favorite mushrooms in them. However, just about any mushroom or mushroom oil can be used in any mushroom dish.

Morel Mushroom

Morel Mushrooms

MOREL FONDUE

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, either:
  1. 1/2 lb. fresh morels OR
  2. 1 - 3 oz. dried morels (re-hydrate before use)
Grate:
bullet1 lb. cheese (preferably un pasteurized)
Place in pan (you may rub sides with fresh garlic first):
bullet2 cups dry white wine
Heat wine until just below boil, stirring constantly and vigorously with a wooden spoon:
bulletAdd cheese a little bit at a time
bulletAdd morels a small portion at a time
bulletMay 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.

Porcini and Eggplant

Ingredients:

  1. 1 cup dried Porcini (Cepe), re-hydrated

  2. OR 3 Tablespoons Essence of Porcini in extra virgin olive oil

  3. 1 medium onion - inch pieces

  4. 3 celery stalks - one inch pieces

  5. 1 large carrot - 3/4 inch pieces

  6. 1/2 cup green pepper - one inch pieces

  7. 1 smallish eggplant - un peeled, one inch cubes

  8. 1/2 cup tomato sauce

  9. 1/4 cup tomato paste

  10. 3 tablespoons red wine vinegar

  11. 12 green olives - pitted & halved

  12. 1 tablespoon capers - drained

  13. 1 small garlic clove

  14. fresh ground pepper

  15. Marjoram

  16. 1 teaspoon fresh parsley - chopped

 

 Boxed 4 Btl Oil Gift Pack ($32.95 + S/H)

Preparation

  1. Lightly rub saucepan with garlic glove

  2. Heat Olive Oil or Porcini 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 Porcini 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 reconstituted, sautéed, Porcini or a few more drops of Porcini Oil (to taste)

  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: Mushrooms, both fresh or reconstituted, should be gently blotted dry after rinsing or reconstituting. This will enhance their flavor.
Truffle Oil & Eggs

Ingredients:
  1. 6 eggs
  2. Black Truffle Oil
  3. 2 tablespoons butter
  4. 2 tablespoons cream
Preparation:
bulletAdd a dash of Black Truffle Oil to the cream
  1. At medium heat
  2. Melt butter
  3. Add whisked eggs
  4. Stir constantly until eggs just begin to set
  5. Add cream containing Black Truffle Oil
  6. (If cream omitted, add Black Truffle Oil to the eggs at this stage)
  7. Stir until cooked enough for your taste
  8. Season with salt & pepper to taste.
Amphora Black Truffle Oil

Pasta with Truffle Oil and Garlic

Ingredients:

bullet1 medium yellow onion- chopped fine
bullet3 cloves garlic- chopped fine
bullet3 table spoons olive oil
bullet1 teaspoon truffle oil-- white or black
bullet1/4 cup grated fresh good quality parmesan cheese

Preparation & Presentation:

bulletSauté onion and garlic in olive oil.
bulletMake sure onion is golden but garlic is not burnt.
bulletBoil pasta, in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of olive oil.
bulletWhen al dente, drain pasta, toss with onion and garlic.
bulletAdd parmesan.
bulletToss again and drizzle 1 teaspoon truffle oil on top of each individual serving.
bulletServe immediately
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 near the end of hot dish preparation.

Shiitake

SHIITAKE FETTUCCINI

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.
bullet4 oz. Fresh Shiitake mushrooms OR 1/2 oz. dried Shiitake
bulletRe-hydrate and Slice Shiitake
bulletchop 1/2 small onion
bullet2 cloves minced garlic
bullet1/4 tsp. ground white pepper (to taste)
bullet1 Tbs. butter or olive oil
Drain pasta and toss with Alfredo sauce and add Sautéed mushrooms while hot.
bullet1 lb. cooked fettuccini
bullet1 cup Alfredo sauce
bullet1 Tbs. grated parmesan cheese

Sprinkle on parmesan cheese while hot, serve and enjoy.

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