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
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.
Roasted Mushrooms with Onion, Garlic, and Rosemary
|Ingredients Vegan Version: |
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. I’ve seen a chef 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.