Expo recipe: Candy Cap Ice Cream
Candy Cap Ice Cream
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Expo Recipe: Olive and Mushroom Tapenade
Olive and Mushroom Tapenade (5)
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Expo Recipe: Pork with Porcini Cream Sauce
Pork with Porcini Cream Sauce
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Expo Recipe: Cream of Chanterelle Soup
Cream of Chanterelle Soup
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Wild Mushroom Pate
WILD MUSHROOM PATE 3 tablespoons unsalted butter 1 pound of assorted mushrooms such as crimini, shitake, portobelllo or sarcodon, cleaned and chopped in pieces plus some halves for garnish 3 medium shallots or green onion with green parts 1 8oz package of cream cheese, room temperature Heat butter in a large skillet. Cook the mushrooms and onions until soft and liquid has released and cooked away. Place mushroom mix in a food processor and pulse mixture until finely chopped. Mix with cream cheese. Variety of additions to the mixture: Toasted nuts (walnuts, pine nuts, pecans) Herbs: (thyme, tarragon, parsley garlic, salt, pepper) Meats, (bacon, ham, pepperoni,) Liquids: DASH ( sherry, lemon juice, tabasco, hot sauce) Bon Appetite
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Wild Rice and Mushroom Soup
From Sunset Magazine, October 2007, pg. 126 A little cream goes a long way in this earthy, supremely comforting soup. Ingredients: Prep and Cook Time: 1 1/2 hours Makes: 8 servings Notes: Look for whole wild rice grains; they cook more evenly and keep their nutty-chewy texture better than split or broken grains do. Pancetta is available at specialty markets and Italian delis; you can substitute bacon if you like. 3/4 cup wild rice (see Notes) 1 tbsp salt 1 oz. dried porcini mushrooms 5 tbsp butter at room temperature, divided 4 oz. pancetta, finely chopped (see Notes) 8 oz. button mushrooms, finely chopped 1 leek, halved, rinsed, and white and light green parts thinly sliced 2 tbsp flour 1/2 cup dry white wine 4 cups reduced-sodium chicken or vegetable broth 3 tbsp minced flat-leaf parsley 1/2 tsp freshly ground black pepper 2/3 cup heavy whipping cream Directions: 1. Put wild rice, salt, and 8 cups cold water in a medium pot. Bring to a boil, lower heat to maintain a steady simmer, and cook until rice is tender, about 45 minutes. Drain and set aside. 2. Meanwhile, put porcini in a small bowl and pour in 1 1/2 cups boiling water. Let sit until soft, about 15 minutes. 3. In a large pot, cook 1 tbsp butter and pancetta over medium-high heat until the meat renders some of its fat and turns a lighter pink. Add button mushrooms and leek, Cook, stirring occasionally, until mushrooms give off their liquid, about 10 minutes. 4. Meanwhile, lift porcini from liquid with a slotted spoon (reserving liquid), chop finely, and add to pot. 5. Sprinkle vegetables and pancetta with flour and cook, stirring constantly, until flour starts to stick to the bottom of the pot (scrape it up as much as possible while stirring). Add wine, reserved liquid from soaking porcini (pouring slowly so as to leave any grit behind), and broth. Bring to a boil, then lower heat to maintain a steady simmer and cook 15 minutes. 6. Meanwhile, combine remaining 4 tbsp butter, the parsley, and pepper, Set aside. 7. Add reserved wild rice to vegetable mixture and cook 10 minutes. Stir in cream and cook until hot, about 1 minute. Divide soup among 8 bowls and serve hot, with a dollop of parsley butter on each serving. Per serving: 305 Cal, 62% (189 cal) from fat; 8.1 g protein; 21 g fat (12 g sat); 20 g carbo (2.5 g fiber); 818 mg sodium; 55 mg chol.
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Bacon, Egg, & Chanterelle Sandwiches
Reprinted from The Mycorizon (Newsletter of the New Mexico Mycological Society), September 2006 Ingredients: Unsalted butter 12 oz. meaty bacon 1 1/4 cups chanterelles halved 4 eggs 4 rolls (whole grain or whatever you prefer) Sea salt and freshly ground black pepper Directions: Fry bacon and keep warm. Gently sauté chanterlles in butter until soft and keep warm. Fry eggs individually to desired doneness. Toast and butter rolls. Assemble and season with salt and pepper. Serves four
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Basil Polenta With Mushroom Sauce
Gail and Pete McKenzie Ingredients: Polenta: 3 C cold water 4 Cloves Garlic – minced 1/2 tsp. Salt 1/4 C Fresh Basil – chopped 1/4 tsp. Pepper 1 C Cornmeal – mixed into 1C water 1 Tbs. Butter 1 Tbs. Romano or Parmesan Cheese – freshly grated Mushroom sauce: 1 Tbs. Butter 1/4 C Onions – finely chopped 1 Tbs. Olive Oil 1 Tbs. Fresh Basil – chopped 12 oz. sliced Oyster mushrooms [Pleurotus ostreatus] Directions: Polenta: Bring 3 cups water to a boil in top of double boiler, placing top directly on the burner. Stir in moistened cornmeal, basil, garlic, salt & pepper, stirring constantly with a whisk until mixture comes to a boil. Place over simmering water in bottom half of double boiler and cook, stirring occasionally, until thick- [15 – 30 minutes]. Stir in butter and cheese. Mushroom sauce: Heat butter and oil over medium high heat in heavy skillet. Add onions and garlic. Sauté, stirring occasionally, for one minute. Add mushrooms and basil. Stir fry, tossing to coat mixture with butter. Cook for about three minutes. To serve: Top each serving of polenta with 1/6 of the sauce. Garnish with a fresh basil sprig!
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Asiago Cheese Dip With Boletus Edulis
Larry Renshaw Ingredients: 1 cup asiago cheese, shredded 1 cup sour cream 1 cup Miracle Whip, or mayonnaise 1/4 cup sun dried tomato flakes 1/4 cup green onions, sliced 1/2 cup dried Boletus edulis Directions: Reconstitute the dried tomatoes and Boletus edulis in as little hot water as possible. Combine all ingredients in an oven-proof container. Top with bread crumbs and bake at 350 for about 15 minutes or until bubbly. Serve immediately with toasted bread. Italian foccacia bread is a great choice.
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Wild Mushroom And Goat Cheese Ravioli
Jim Smailer — Chef, The Boulder Cork Restaurant Ingredients: 1 lb fresh pasta sheets, approx. 5-6 sheets measuring 12 x 12 inches (available at specialty pasta shops) 1 lb mixed wild mushrooms, sliced 1 tbsn minced fresh thyme leaves 2 tbsn minced shallot 2 tbsn olive oil 1 tbsn minced dry pack sundried tomatoes 8 oz. ricotta cheese 1/2 cup grated parmesan cheese 4 oz. mild goat cheese salt and pepper Directions: Using a glass or other object as a guide, cut pasta sheets into 3 1/2 inch diameter circles. (Place glass on pasta and cut around it with a paring knife.) Store circles under a warm damp cloth to prevent them from drying out. Sauté the shallot, sundried tomato, and thyme leaves in the olive oil until the shallot is tender. Add the mushrooms and cook over medium heat until cooked through and tender. Remove from heat and add a pinch of salt and pepper. Let the mixture cool slightly. In a food processor add the ricotta, parmesan, and goat cheese. Pulse once or twice and then add the mushroom mixture. Pulse machine to achieve a coarse puree, not a paste. Correct for salt and pepper. Place a small dollop of mushroom mixture in the center of a pasta circle and fold over to make a half moon ravioli. (Have a small bowl of warm water handy so you can moisten edge of pasta before folding.) Seal ravioli with a pasta crimper. This recipe makes approximately 36-40 ravioli. Ravioli may be made fresh and stored for approximately 4 hours in the refrigerator or frozen for later use. Cook ravioli in boiling salted water for approximately 5 minutes if fresh or 8-10 minutes if frozen. Be creative with sauces.
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Stuffed Shiitake Mushrooms
Jill Nussinow — From The Veggie Queen by Jill Nussinow, MS, RD, Vegetarian Connection Press: Santa Rosa, 2005. Reprinted with permission from the author. To learn more about Jill and her work visit her website. Appetizers don’t need to be complicated. This one works because everyone knows that it is a treat to have shiitake mushrooms. You can boost your immune system while savoring the flavors. Ingredients: Vegetable oil spray (optional) 1 medium onion, chopped 1 clove garlic, minced 2 tablespoons chopped fresh Italian parsley 4 ounces sausage flavor Gimme Lean or other soy sausage 1/2 cup breadcrumbs 8 to 12 large shiitake mushrooms Directions: Preheat the oven to 350°F. Spray a small bit of oil in a large sauté pan placed over medium heat. Add the onion and sauté until it turns translucent, about 5 minutes. Add the garlic and sauté another minute. If the mixture begins to stick, add a tablespoon of water or broth. Put the cooked onions and garlic into a bowl. Add the parsley, Gimme Lean, and bread crumbs and stir to combine. Cut the stems away from the mushrooms as they are quite tough (but you can save them for stock). Mound the filling into the mushroom caps with a spoon, pressing firmly with the inside of the spoon to form a smooth mound. Put the mushrooms on a baking sheet. Bake for 15 to 20 minutes or until the filling feels firm and hot. These must be served hot or the filling texture will be mushy. Note: To make breadcrumbs, you can use fresh, stale, or lightly toasted bread. Put one slice into the food processor and process until you have crumbs. Dry Sautéing Some authors of fat-free recipes suggest adding some type of liquid to pan “sauté” the initial ingredients, which for me usually includes onions and garlic. But what you end up with are steamed or boiled vegetables instead of a sauté. My technique requires that you have a heavy-bottomed nonstick pan. Most of these pans should not be used over heat higher than medium as it tends to burn the pan’s nonstick coating. That’s why I start with a dry pan over medium heat. I call this method dry sautéing. Put the pan on medium heat for a few minutes. Add the ingredients in the order listed and for the recommended cooking times. The key to preventing burnt food is to stir occasionally and look at the ingredients to be sure nothing is sticking or burning. If that begins to happen, add water, broth, juice, or wine, a tablespoon at a time so you can easily scrape off the stuck-on food particles. Do not add so much liquid that the ingredients get soggy, or you will not be sautéing. I have found that dry sautéing is the best oil-free method for extracting the most flavor from food. It is one of the easiest ways I know of for eliminating a tablespoon of fat and 100 calories from your diet
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Shaggy Mane Soup
Jason Salzman Ingredients: 3/4 cup choped scallions 1/4 stick butter 2 cups chopped shaggy manes (Coprinus comatus) Garlic totaste 2 tbsp flour 1 cup milk 1 cup chicken broth Salt to taste Directions: Combine scallions and butter and saute for five minutes. Add shaggy manes and cook for three minutes. Add fresh garlic. Add flour and cook for three more minutes. Add milk and chicken broth. Cook on very low heat for 10 to 20 minutes. This soup was served at the wild mushroom cook-and-taste party at the Telluride Mushroom Festival, an annual gathering of a couple hundred mycophiles interested in collecting, studying, eating, discussing, and loving wild mushrooms.
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