Mushroom Medley Saute
20 oz Mushroom Medley (mix of mushrooms, shiitake, oyster, crimini)
2 cloves Garlic
1 Medium onion
½ cup butter or olive oil
½ tsp salt
Pepper to taste
Chop the garlic into small pieces and dice the onion. Add garlic, onions and butter or oil to a sauté pan. Sauté in a sauté pan at medium/high heat four about 2 minutes. Destem shiitake mushrooms. Cut the bottoms of the oyster mushrooms off where they attach at the base. Slice all the mushrooms. Add mushrooms and salt to the sauté pan and cook for about 10 minutes stirring occasionally till mushrooms are tender with a fork.
8 Portabella Mushrooms
- 1 quart water
- 2 tbs kosher salt
- 1⁄4 cup white vinegar
- 2 tablespoons sugar
- 2 bay leaves
- ½ teaspoon peppercorn
- 1⁄4 teaspoon mustard seeds
- 1pinch ground cloves
- 1 Cinanamon Stick
THE SIMMERING LIQUID
- water, to come up 3/4 to side of mushrooms
- 1/2teaspoon peppercorn
- 1⁄4teaspoon mustard seeds
- 1⁄4teaspoon whole allspice
- 1⁄8teaspoon whole cloves
- 2garlic cloves, sliced
- Combine all of the dry brine ingredients and put in a cheese cloth bag. Bring to a boil and cool.
- Place the mushrooms in the cooled off brine. Make sure all mushrooms are covered by brine the tie off tightly, place in a pot large enough to hold it all, and refrigerate 30-40 minutes turning occasionally.
- Remove the mushrooms from the brine and discard the brine and the spice bag.
- Place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the mushrooms.
- Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil.
- Reduce heat to a low simmer and cook, covered, for at least 30 minutes.
LEEK AND SHIITAKE SPOONBREAD
12 Shiitake mushrooms, stems discarded and caps coarsely chopped
2 leeks, white parts only, quartered lengthwise and cut crosswise, ½ inch thick
salt and pepper 1 teaspoon soy sauce
1 cup heavy cream 1 cup grated cheddar cheese
½ cup milk 3-4 dashes hot pepper sauce
½ cup coarse yellow cornmeal 2 large eggs, separated
Preheat oven to 350°. Butter a 1 ½ quart soufflé or casserole dish and set aside. Season the mushrooms with salt and pepper, set aside
In a saucepan, bring the cream and milk to a simmer. Remove from the heat and whisk in the cornmeal until smooth. Add the leeks and mix well. Let cool slightly.
Stir the mushrooms, cheese, soy sauce and hot pepper sauce into the cornmeal mixture. Stir in the egg yolks and mix well.
Using an electric mixer or whisking by hand, beat the egg whites until stiff peaks form. Stir about one-third of the whites into the cornmeal mixture, then gently fold in the remaining whites. Scrape the batter into the prepared dish.
Bake until the top is puffed and brown and a knife inserted in the center come out mostly clean, about 1 hour. Serve immediately (the top will deflate as it sits)
4 medium to large Portabella mushrooms, washed and de-stemmed
Italian dressing or your favorite marinade
1-10oz jar River Valley Kitchens Garlic Lovers Pasta Sauce
8 ounces shredded mozzarella cheese
Marinate portabella caps in dressing or marinade for at least 30 minutes. Grill, fry or broil until tender
( cap will be flexible if you bend it with a pair of tongs)
Place cooked mushrooms, cap side down, in a shallow dish
Spoon 1-2 Tablespoons Garlic Lovers Pasta Sauce into each cap, sprinkle with cheese and bake until cheese melts.
You can add toppings of your choice: peppers, onions, tomatoes, spinach, etc.