Fresh king oyster mushrooms on autumn leaves
Fresh king oyster mushrooms...
Ira Leoni
Buy This at





Sur La Table Free Shipping

WB01419_1.gif (1881 bytes)

La Belle Cuisine - Marvelous Mushrooms

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Mushrooms. Elegant, earthy, enigmatic....

mushroom council.gif (35617 bytes)

The Mushroom Council

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!








Oyster Mushrooms
Oyster Mushrooms
Photographic Print

Paul, Michael
Buy at
















Close-Up of Assorted Mushrooms on a Table, Oregon
Close-Up of Assorted Mushrooms
on a Table, Oregon

Buy This











Mushrooms, Fresh Herbs & Kitchen String on Chopping Board
Mushrooms, Fresh Herbs and
Kitchen String on Chopping Board

Michael Paul
Buy This











Photographic Print

Buy at











Field Mushrooms for Sale by Roadside Near Cluj-Napoca, Cluj-Napoca, Cluj, Romania,
Field Mushrooms for Sale by
Roadside Near Cluj-Napoca,
Cluj-Napoca, Cluj, Romania,
Photographic Print

Mayfield, Diana
Buy at











Buy This










Shop Today!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Art Print

Moragues, Joaquin
Buy at



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

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

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

Index - Food Features
Index - Favorite Recipes
Holiday Central!
Party Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: July 19, 2013.