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Surprise!
Oyster Mushrooms
Photographic Print
Paul, Michael
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Close-Up of Assorted Mushrooms
on a Table, Oregon
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Mushrooms, Fresh Herbs and
Kitchen String on Chopping Board
Michael Paul
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Mushrooms
Photographic Print
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Field Mushrooms for Sale by
Roadside Near Cluj-Napoca,
Cluj-Napoca, Cluj, Romania,
Photographic Print
Mayfield, Diana
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Champignons
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Mushrooms
Art Print
Moragues, Joaquin
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La Belle Cuisine
Apparently some of us have to acquire a taste for mushrooms. That was
the
case with one of my sons in particular. As a child he was very quick to turn up
his
nose at "fungus stuff", but he has since become quite an aficionado. In my case,
it was love at first sight, and true love at first bite. No doubt
about it. I
am crazy mad about
mushrooms!
Not only the delicate, subtle earthy flavor, but also the beauty of the
various shapes intrigues me. And if that weren't enough, there is the mystique and
folklore surrounding the Agaricus bisporus family. I've often been accused of
being unable to prepare a meal without mushrooms and onions. That's only a
slight
exaggeration. Why even try, when mushrooms are so delicious and so readily
available? I'm delighted to find that even the more exotic varieties
are no longer
inaccessible to those of us living in small towns. Now THAT'S
what I call progress!
The same son who was not born with an appreciation of edible fungi is
now a
professional pastry chef. Before he decided to specialize in pastry, he became quite
a gifted all-around chef with a special talent for soups of all kinds. This
is
the most
recent version of his ever-evolving mushroom soup recipe.....
Chef Keegan's Cream of Mushroom Soup
1 medium onion, chopped
2 stalks celery, chopped
1/4 cup unsalted butter
1 pound fresh mushrooms
3 ounces oyster mushrooms
3 cups chicken stock
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
Juice of 1/2 lemon
2 cups half and half
Creole or Cajun seasoning mix
Beurre manié *
1/4 cup minced parsley or other
minced fresh herbs of your choice
In a soup pot sauté the chopped onion and celery in butter until
they
are soft, but not brown. Meanwhile, slice 1 pound mushrooms, including
the trimmed
stems. Remove stems from oyster mushrooms and add the
stems, along with the sliced
mushrooms, to the kettle. Continue to sauté
the mixture until the mushrooms lose their
liquid and most of the liquid
has cooked down. Add stock and simmer the soup about 15
minutes.
In
a blender or food processor purée the soup, adding more stock while blending
if necessary to achieve desired consistency. Return soup to the kettle. Add white pepper,
cayenne and lemon juice. (Please do not omit
the lemon juice, as it is a key ingredient.)
Add the half and half and the oyster mushrooms. Heat to a simmer. Adjust seasoning as
necessary
with Cajun seasoning mix. Thicken with beurre manié * if desired.
Garnish with
minced fresh herbs of your choice.
(Note: Chef Keegan says to add herbs [parsley, pinch of thyme, small
piece of
bay
leaf] during the sautéing of onion and celery unless you are using a really
good stock made with fresh herbs.) Also, remember that reducing** the
stock
will intensify
the flavor considerably. Use your own best judgment, depending
on what sort of stock or broth you are using.
* [burr mahn-YAY]
French for "kneaded butter," beurre manié is a paste made of softened
butter
and flour (usually in equal parts) that is used to thicken sauces.
** Culinarily, to boil a liquid
(usually stock, wine or a sauce mixture)
rapidly until the volume is reduced by
evaporation, thereby thickening
the consistency
and intensifying the flavor. Such a
mixture is sometimes
referred to as a reduction.
New Food Lover's Companion
by Sharon Tyler Herbst, Second Edition,
© 1995,
Barron's
Educational Series, Inc
NOTE: If you prefer to have more mushroom pieces, add only the
mushroom stems prior to puréeing. Then melt 2 tablespoons butter in saucepan, add thinly
sliced mushroom caps, 1/4 teaspoon salt and 1 teaspoon fresh lemon juice. Cover and cook slowly
for 5 minutes. Add
the mushrooms and their cooking juices into the puréed soup base. In
this
case, you probably would not need to add lemon juice along with
the
white and cayenne
pepper.
Creamed Mushrooms
Gourmet Archives
4 tablespoons unsalted butter
1/2 cup minced onion
1 pound medium mushrooms,
coarse stems trimmed
1/4 cup Verdecho or Bual Madeira
3 tablespoons flour
1 1/2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 tablespoons freshly grated Parmesan
1 tablespoon chopped fresh parsley
In a heavy 10-inch skillet melt 3 tablespoons butter over moderately
low
heat. Add onion and cook, stirring, 1 minute. Reduce heat to low
and cook covered,
stirring occasionally, until soft, golden and trans-
lucent, about 20 minutes (do not
brown). Quarter mushrooms length-
wise and stir into onion mixture. Cook covered, over low
heat, stirring occasionally, 20 minutes and drain in a large fine sieve set over a large
bowl 5 minutes.
Preheat broiler. Transfer mushroom and onion solids to a plate and
return
liquid to skillet. Add Madeira to skillet and boil until almost all
liquid is evaporated
and mixture is a thick glaze. Remove skillet from
heat and add remaining tablespoon
butter. Whisk in flour and and 1/4
cup half-and-half, whisking vigorously to prevent lumps.
Whisk in the remaining 1 1/4 cups half-and-half, salt and white pepper. Simmer,
whisking
constantly, until thickened and smooth, about 3 minutes.
Add the mushroom and onion solids
with any liquid on plate and
simmer, stirring, 3 minutes.
Transfer creamed mushrooms to
a
1-quart gratin dish and sprinkle Parmesan evenly over top. Broil about 4 inches from heat
until bubbly
and browned lightly, 2 to 3 minutes. Sprinkle with parsley. Serves 6
as a
first course.
Fresh Mushrooms
with
Eggplant and Tomato
Bon Appetit Archives
Bon Appetit - One Year Subscription
A 1-pound eggplant
Sea salt
3 tablespoons olive oil
1 medium yellow onion, finely chopped
1 large celery stalk, finely chopped
2 medium firm mushrooms,
coarsely chopped
1 1/2 teaspoons minced garlic
Herb salt to taste
2 medium tomatoes, peeled and
coarsely chopped
2 tablespoons dry whole wheat
breadcrumbs
1 tablespoon tomato paste
3 tablespoons finely chopped
fresh parsley
Fresh lemon juice
30 to 40 medium-size firm
fresh mushrooms
Grated Parmesan cheese
Cut the eggplant in half lengthwise. Make criss-cross pattern in
pulp and sprinkle with sea salt. Let stand 30 minutes. Rinse eggplant thoroughly
and drain
well. Pat dry with paper towels. Peel eggplant and coarsely
chop the pulp.
Heat 2 tablespoons
olive oil in medium skillet over medium low heat.
Add eggplant and cook until softened,
about 2 minutes. Remove from
pan and let cool.
Heat 1 tablespoon olive oil in same skillet
over medium heat. Add the
onion, celery, chopped mushrooms, minced garlic and herb salt to
taste. Cook 3 to 4 minutes. Return eggplant to skillet with tomatoes. Stir in
the breadcrumbs,
tomato paste and parsley. Season with herb salt and
continue cooking over medium heat about
4 minutes. (Mixture can be
prepared
ahead to this point, covered and refrigerated.)
Just
before serving dampen paper towel with mixture of water and a
little fresh lemon juice.
Wipe 30 to 40 medium-size firm mushrooms
lightly. Carefully remove stems. Fill each cup
with stuffing. Sprinkle
with Parmesan. Bake briefly at 350 degrees F. to warm through.
Mammy's Marinated Mushrooms
1/3 cup wine vinegar
2/3 cup extra-virgin olive oil
1 tablespoon chopped fresh parsley
1/2 teaspoon salt, or to taste
12 teaspoon pepper, or to taste
1/2 teaspoon sugar
1 tablespoon fresh lemon juice
1 clove garlic, crushed
2 pounds small fresh mushrooms,
cleaned and stemmed
1 pint sour cream
Combine all ingredients except sour cream in large jar. Cover
tightly
and marinate in refrigerator several days. Serve in
sour cream.
Gigi's Mushrooms Parmigiana
12 large fresh mushrooms
2 tablespoons butter
1 medium onion, finely chopped
2 ounce pepperoni, diced (1/2 cup)
1/4 cup finely chopped bell pepper
1 clove garlic, minced
1/2 cup finely crushed butter crackers
(about 12
crackers)
3 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh parsley leaves
1/2 teaspoon seasoned salt
(We use Cajun seasoning, such as
Tony Chachere’s)
1/4 teaspoon dried oregano, crushed
Freshly ground black pepper to taste
1/3 cup chicken broth
Rinse mushrooms of any excess dirt or grit and dry them well.
Remove stems; finely chop them and reserve. Drain caps on paper towels. Melt butter in
skillet. Add onion, pepperoni, bell pepper, garlic and chopped mushroom stems. Cook until
vegetables are tender but not brown. Add crushed crackers grated Parmesan cheese, parsley,
seasoned salt,
oregano and pepper; mix well. Stir in chicken broth. Spoon stuffing
into
caps, rounding tops. Place caps in shallow baking pan with about
1/4 inch water covering
bottom of pan. Bake, uncovered, in preheated
325-degree F. oven about 25 minutes or until heated through.
Mushroom Tapenade on
Toasted Baguette
Slices
Bon Appetit Archives
Bon Appetit - One Year Subscription
7 tablespoons olive oil
1 pound mushrooms, quartered
4 garlic cloves, chopped
2 tablespoons minced fresh herbs
(thyme, oregano, marjoram)
1/3 cup dry red wine
18 Kalamata olives, pitted
2 tablespoons drained capers
5 anchovy fillets, drained
1 1/2 tablespoons fresh lemon juice
2 French bread baguettes, cut diagonally
into 1/2-inch slices, toasted
Heat 3 tablespoons oil in heavy large skillet over medium-high
heat.
Add mushrooms, garlic, and herbs; sauté 5 minutes. Add wine; reduce
heat
and simmer
until almost all liquid evaporates, about 7 minutes.
Transfer
to processor, cool. Add
olives, capers, anchovies and juice. Process using on/off turns until finely chopped.
Gradually blend in
4 tablespoons oil (do not overprocess). Transfer to bowl. Cover
and
chill at least 1 day and up
to 5 days. Serve with toasted
baguette slices.
Featured Archive Recipes:
Chef Keegan's Crab and Mushroom Bisque
Craig Claiborne's Braised Chinese
Mushrooms for a Crowd
Grilled Portobello Mushrooms with
Black Olives and Tomatoes
Grilled Portobello Mushrooms with Red Peppers
and White Bean Purée
Martha Stewart's Stuffed Mushrooms
Mother's Mushroom Soup (Martha Stewart)
Mushrooms Tarts with Onions and Walnuts
Mushrooms with Dilled Sour Cream on Toast
Spaetzle Mushroom Gratin
Veal Scallops with Mushrooms
Veal Stew with Shallots and Wild Mushrooms
Vermicelli with Artichokes and Mushrooms
Wild Mushroom and Crab Cheesecake
Wild Rice and Wild Mushroom Soup
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