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.
Nothing compares to the juicy flavor of a tomato, apple or peach picked fresh and eaten right at home. The same goes for Mushrooms. For the best taste & nutrition Mushrooms should be grown at home, harvested when mature and cooked immediately.
 When to Pick Morel Habitat Morels – Wait until they are yellow!
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Morel MushroomsMOREL FONDUEMushroom RecipeCut French or Italian bread into 1 X 1 X 3/4 inch pieces 1/2 lb. fresh morels
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. Grow Morel Mushrooms at Home |
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 Recipes
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. |
 Shiitake Mushroom Growing
Grow Shiitake Mushrooms |
Oyster Mushrooms
Roasted Mushrooms with Onion, Garlic, and Rosemary
Mushroom Recipes
| Ingredients Vegan Version:
15 ounces Oyster mushrooms, sliced Directions: 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.
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 Blue 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 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
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.
Grow LION’S MANE – HERICIUM Mushrooms at Home
Roasted Blue Oyster Mushrooms with Grape Tomatoes and Fresh Herbs
Preparation
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.
Nothing compares to the juicy flavor of a tomato, apple or peach picked fresh and eaten right at home. The same goes for Mushrooms. For the best taste & nutrition Mushrooms should be grown at home, harvested when mature and cooked immediately.
Some benefits of Home Grown Mushrooms:
1. Harvested at the peak of ripeness, maximizing nutrient content
2. Prepared on day or minute of harvest, no travel necessary
3. Hand-picked & handled just by you
4. With home grown mushrooms, you control the time of harvest and obtain perfect, ripe mushrooms every time.
Grow Blue Oyster Mushrooms at Home
We are proud of the organic specialty mushrooms that we grow in Sebastopol, California, and we are happy to share these recipes with you. But do you really need a recipe to enjoy these delicious home grown varieties? No. A simple sauté with butter or olive oil is a great place to start. If you haven’t tried roasting mushrooms, you should. Toss with a little salt and an oil of your choice. Spread on a sheet pan and roast at 350 to 450 degrees. The mushrooms develop flavor from contact with the hot pan, and you don’t have to watch and stir them. Once cooked the mushrooms can be added to soups or sauces, used as a garnish for an entree, or allowed to cool so you can add to a salad! Don’t be afraid to experiment. If your question is, “What do I do with them?” the answer might be “anything and everything works!”
Seared Maitake Mushrooms
Mushroom Recipes
INGREDIENTS
LEEK RéMOULADE
- 1 leek, white and pale-green parts only, thinly sliced
- Kosher salt
- ½ small shallot, finely chopped
- 2 cornichons, finely chopped
- ⅓ cup vegan or regular mayonnaise
- 2 Tbsp. Dijon mustard
- 1 Tbsp. capers, finely chopped
- 1 Tbsp. chopped fresh dill
- 1 Tbsp. chopped fresh tarragon
- Freshly ground black pepper
MUSHROOMS
- 2 garlic cloves, finely chopped
- 2 Tbsp. plus ½ cup olive oil
- 2 8-oz. maitake mushrooms, cleaned, halved through the stem
- Kosher salt and freshly ground black pepper
LEEK RéMOULADE
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Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.
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Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 Tbsp. water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.
MUSHROOMS
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Combine garlic and 2 Tbsp. oil in a small bowl. Heat remaining ½ cup oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side. Reduce heat to low. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.
Spoon leek rémoulade onto plates and top with mushrooms.