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Gourmet Mushroom Recipes

Fresh Mushrooms, Dried Mushrooms, Mushroom oils

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."

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
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.
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.

Porcini and Eggplant

Ingredients:

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

  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 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

  14. Place in serving dish

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

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 or stock 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.

Shiitake Mushroom Log
Fresh Shiitake Mushrooms

King Oyster

Roasted Mushrooms with Onion, Garlic, and Rosemary

Ingredients Vegan Version:

    15 ounces King 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.

 

Organic Trumpet Royale

Trumpet Royale Mushrooms

Gourmet Mushroom Products, P. O. Box 515 IP, Graton, CA 95444

(707) 829-7301 Fax: (707) 823-9091

E-mail

gourmet@gmushrooms.com
Morel Mushrooms
Morel Mushrooms - Photo by Lora Wasmer 2013

 

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