MAITAKE AND EGGPLANT CHEESE FRY
7 ounces maitake mushrooms
2 small to medium eggplants
5 Tablespoons of your favorite melting cheese
16 ounces Wild Mushroom Burgundy Pasta Sauce from River Kitchens
½ teaspoon olive oil
Preheat oven to 450°
Wash mushrooms thoroughly. Break up Maitake into pieces with fingers.
Cut eggplant into thin round slices, about ½ inch thick.
Lightly sauté eggplant in oil. Place eggplant and maitake in a baking dish. Add sauce and cheese over the top.
Bake until cheese melts and browns lightly
PORTABELLA CHILI TO FEED THE FAMILY OR YOUR FOOTBALL PARTY
2 medium onions, diced 4 pounds portabellas or baby bellas, chopped
2 celery stalks, diced 5 cups diced tomatoes
1 Tablespoon garlic, minced 4 cups tomato sauce
3 Tablespoons olive oil 8 cups kidney beans or less if desired
2 medium bell peppers, diced ¼ cup chili powder
2 red bell peppers, diced 2 Tablespoons corn meal
3 Tablespoons jalapenos, minced 2 Tablespoons cumin
1 Tablespoon salt ½ Tablespoon black pepper
Heat olive oil in a large soup pot over medium heat. Sauté the onions, celery, garlic, chili powder, cumin, salt and pepper in the hot oil until just browned. Add mushrooms and sauté 5 minutes more, add remaining ingredients, and bring to a boil. Simmer 20-30 minutes.
Remember- chili always tastes better the longer it simmers or served the next day!
CREAM OF MUSHROOM POTATO SOUP
1 pound baker potatoes, peeled, diced, and partially cooked
1 pound white or crimini mushrooms, washed and sliced
1 medium onion, diced
2 cloves garlic, minced
1 celery stalk, diced
1 stick butter
¼ cup flour
4 cups mushroom stock
1 cup heavy cream
salt and pepper to taste
Melt butter in a large pot over medium heat. Add onions, celery, garlic, salt and pepper. Sauté until onions begin to brown. Gradually add flour to onion mix, stirring constantly. Add stock a little at a time, stirring constantly. Add mushrooms and potatoes; simmer until mushrooms are cooked, stirring as needed. Add cream once mushrooms are cooked. Serve.
Yields 4-6 servings
FRIED PUFFBALL MUSHROOMS
Fresh puffball mushrooms
Kosher salt and fresh ground black pepper
High heat cooking oil, like grapeseed
All purpose flour
Eggs, beaten well with a splash of dairy or water
Fresh arugula or whatever greens you have/prefer
Fresh lemon juice or wedge,
Extra virgin olive oil
Preheat an oven to 225, or to a warm setting.
Season the flour with a couple good pinches of salt.
If you haven’t already, slice off the root end of the puffball and inspect for any bug damage, the flesh of the mushroom should be perfectly white, not at all greenish-yellow.
Using a long, sharp slicing knife, slice the puffball into 1/2 inch or so slices. Liberally coat the mushroom slices in flour, then tap off the excess and dip them in beaten egg, then the panko breadcrumbs. Heat a generous amount of oil in a pan (1/4-1/2 a cup should be good depending on the size of your mushroom slices) then, when sizzling hot, add the puffballs and cook until golden brown on each side.
Pay close attention to the amount of oil in the pan, the breadcrumbs are going to soak up a ton of oil, and you don’t to let the pan get dry, think of it like a shallow deep-fry.
Once the mushrooms are browned, place them in the warm oven on a cookie sheet with a resting rack to prevent the heat from being trapped and steaming the crispy crust until you’re done with the rest.
When the mushrooms are all fried, dress the arugula or other greens with the lemon, olive oil, salt and pepper to taste, then serve immediately.
CHEESY BROCCOLI CAULIFLOWER SOUP WITH SHIITAKE MUSHROOMS
4 cups mushroom stock
1 onion, diced
1 head cauliflower, chopped
1 head broccoli, chopped
½ pound shiitake mushrooms, de-stemmed and chopped
1 stick butter
1 pint milk
½ cup flour
1 pound shredded cheddar cheese
Heat butter in a large soup pot over medium heat. Add onions, sauté until just browned. Add flour, stirring constantly. Add stock, stirring constantly. Add cauliflower, broccoli, and shiitakes and bring to a boil. Simmer until vegetables are tender. Add milk and cheese. Stir thoroughly. Serve hot.
Key Lime Mango Grilled Salmon with Shiitake Mushrooms
4 – 6oz salmon fillets
1 – 16oz jar of RVR key lime mango salsa
8 oz shiitake mushrooms
Place salmon fillets on a large sheet of foil (you need it big enough so you can fold it closed). Rinse, destem and slice the shiitake mushrooms. Spread the mushrooms evenly over top of the 4 salmon fillets. Pour the mango salsa over top of the Fillets. Close the Foil. Grill on medium heat for approximately 10 minutes. They are done when the Salmon flakes.
GRILLED KING OYSTER MUSHROOMS
1 pound (500g) king oyster mushrooms
12 ounces (340g) bacon, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup (60ml) teriyaki sauce (see note above)
Cut mushrooms into 1-inch lengths, keeping the pieces next to each other so that you can reconstruct the mushrooms on a skewer.
Thread mushroom pieces onto metal or wooden skewers, alternating mushrooms with 1 to 2 pieces of bacon. When threaded, mushrooms should be reconstructions of themselves, with bacon in between each section.
Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Place mushrooms directly over hot side of grill and cook, turning frequently and sprinkling with salt and pepper 2 to 3 times during grilling, until mushrooms are fully tender and browned on the exterior and bacon is crisp, about 15 minutes total. Brush mushrooms with teriyaki glaze and cook for 30 seconds. Turn and brush second side with teriyaki and cook for 30 seconds longer. Remove from grill and allow to rest for 1 to 2 minutes. Brush with additional glaze and serve immediately.
Mushroom Julienne 8/15
· 16 oz of Crimini mushrooms thinly sliced
· 1/2 of a medium yellow onion thinly sliced
· 2 tbs butter
· 1 tbs butter separate from above
· 1/4 cup white wine
· 3/4 cup sour cream
· 1/2 cup heavy cream
· salt fresh cracked pepper
· Mozzarella cheese
1. Preheat the over to 375.
2. In a large skillet, melt the 2 tbs of butter and add mushrooms and onions. Saute, on medium heat, until mushrooms give out liquid and about half the size. Pour most of the liquid off and transfer the mushrooms into a small casserole dish or ceramic pots (you can use large ramekins too).
3. In a small sauce pot, melt the 1 tbs of butter and add white wine. Simmer on medium heat for a couple of minutes, until the alcohol cooks out. Add the heavy cream and stir in the sour cream. Stir until all combined and add salt and pepper. Bring it to boil and pour over the mushrooms. Stir the mixture.
Sprinkle generously with cheese and bake for about 10 minutes (until the cheese is melted and starts to golden.)
Easy Mushroom Taco
· 1/2 tablespoon olive oil
· 1/2 cup yellow and/or red onion, chopped
· 2 garlic cloves, chopped
· 2 pints sliced white button mushrooms, finely chopped
· 1 teaspoon smoked paprika
· 1/2 teaspoon chili powder
· 1/4 teaspoon each: cumin, garlic powder, black pepper
· Salt to taste (recommend ~1/4 teaspoon)
· 2 tablespoons chopped cilantro (more to taste)
· 6-8 6-inch whole wheat or corn tortillas*
· Optional toppings: avocado, salsa, shredded lettuce and/or cabbage, chopped tomatoes
1. In a large saute pan, saute onions, garlic and mushrooms until mushrooms are browned on the outside. You may need to saute in batches so that your mushrooms have plenty of room to brown and do not steam instead. Drain excess water that accumulates in your pan while sautéing.
2. Once mushrooms are mostly browned and the water is drained, add your spices. Continue to saute until aromatic for another 1-2 minutes.
3. Turn off the heat and mix in cilantro. Divide mushroom taco mixture into 6-8 tortillas. Top with your favorite taco garnishes