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MUSHROOM IDEAS
CUMIN ROASTED MUSHROOMS
4 cloves garlic, minced
1 teaspoon cumin seeds, toasted and coarsely ground
1/2 teaspoon ground ancho chile powder
1/4 teaspoon freshly ground black pepper
3 tablespoons balsamic vinegar
3 tablespoons tamari
2 tablespoons extra virgin olive oil
1 pound cremini or button mushrooms, cleaned with a damp towel
Preheat the broiler. In a mixing bowl, combine the garlic, cumin, chile powder, black pepper, vinegar, tamari and olive oil, immerse the mushrooms completely for 10 to 15 minutes. Place the mushroom caps button-side down in a baking dish, Brush on marinade, and broil for 5 to 7 minutes, until the mushrooms are brown and dry. Serve warm or at room temperature. Serves 6
CURRIED MUSHROOMS AND CHICKPEAS
2 large onions, chopped
1/2 cup water
1 1/2 tablespoons whole cumin
1 1/2 pounds mushrooms, sliced
1 (28-ounce) can tomatoes, chopped with juice
2 cups cooked garbanzo beans (or one 15-ounce can, drained)
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon ginger
1 teaspoon salt
Cook onion in the water for 2 to 3 minutes, then add the cumin and mushrooms, cook over medium heat until the onions are soft and the mushrooms are brown. Chop tomatoes with their juice and add to the onions along with the garbanzo beans and spices. Cook 20 to 30 minutesuntil the mushrooms are tender. Serve with rice, yogurt, a chutney and any steamed vegetable. Serves 8
GARLIC MUSHROOMS
4 tablespoons olive oil
18 to 20 large button mushrooms, stemmed
1 tablespoon minced garlic
1 tablespoon finely chopped fresh herbs (thyme, basil, oregano, parsley) or about 1 tsp of dried herbs
2 scallions (white part only) or a medium shallot, finely chopped
Pinch of hot red pepper flakes
1/2 cup sherry (use dry or sweet depending on your mood)
4 tablespoons unsalted butter
Salt and freshly ground pepper to taste
In a large, heavy skillet over medium-high heat, heat 2 tablespoons of the oil until it smokes. Add the mushrooms and sauté for 1 to 2 minutes, stirring constantly. Add the remaining 2 tablespoons oil, the garlic, dried herbs, scallions and red pepper flakes. Sauté until the mushrooms brown, about 2 minutes. Add the sherry and cook until the liquid is reduced by half, about 3 to 5 minutes. Add the butter, a bit at a time, stirring to glaze the mushrooms. Season with salt and pepper, if desired. Serves 4 or stuffs 2 good sandwiches.
Secret of Success - be sure the oil is very hot so the mushrooms will brown AND be sure to reduce the sherry so that the flavor intensifies.
MUSHROOM CASSOULET
Combine 1 pound sliced white mushrooms, 1 chopped onion and 1 c chicken broth in a saucepan. Tie together a sprig of thyme, basil, oregano and 2 celery leaves, and add to pan. Add the juice of ½ lemon and season to taste with salt and pepper. Bring to a boil and reduce liquid by about half. Turn mixture into ramekins and top with ½ c breadcrumbs; dot with butter. Bake at 350 degrees for 20 minutes. Makes 4-6 servings.
MUSHROOM FRITTERS:
Slice 1 pound of Portobello mushrooms ½ thick. Combine 4 c flour and a pinch of salt in a large bowl. In another bowl, whisk 4 eggs and ¼ c water until frothy. In a third bowl, combine 4 c Japanese breadcrumbs (Panko) with 1 tbsp chopped fresh thyme. Dip mushroom strips 1 at a time in flour, then egg, then in crumbs. Transfer to a cookie sheet until ready to fry. (May be done 3-4 hours ahead.) Heat 6 c peanut oil in a large saucepan to 350 degrees. Fry mushroom strips 6 at a time until golden brown. Drain on paper towels. Make an aioli with 2 minced medium garlic cloves, 2 egg yolks, 3 tsp lemon juice and ½ tsp salt, whisked together; slowly add 1c olive oil to make mayonnaise for dipping. Works well with an arugula salad in a light sherry vinaigrette.
SAKE SAUTÉED MUSHROOMS
Combine 1 c sake, 1 c mirin, ½ T soy, ¼ c butter, ½ large crushed clove of garlic, and 1 pound of fresh mushrooms. Sauté over medium heat for 15-20 minutes.
WARM MUSHROOM PATE:
Preheat oven to 350 degrees and lightly grease a loaf pan, line it with greased parchment. Heat ½ cup olive oil in a small skillet, add 3 minced shallots and 3 chopped garlic cloves; sauté until they begin to brown; let cool.Place ½ c chopped celery, ¾ pound chopped almonds, ¾ pound breadcrumbs, 2.5 pounds mushrooms, ½ c sour cream, ½ x sweet vermouth, 5 egg whites, ¾ tbsp of Italian herbs (oregano, parsley and thyme), ½ tsp salt and ¼ tsp cayenne into a food processor. Add the onion mixture and pulse until well blended but retaining some texture. Spoon the mixture into the pan and tap to settle. Bake 50-60 minutes until firm and brown. Let cool to room temperature before slicing. Serve on a bed of greens moistened with balsamic or vinaigrette. Serves 9. |
