Mushroom Recipes Page

The below recipe collection is a grab bag of various mushroom recipes submitted by the foodie community that supplements our morel mushroom recipes and chanterelle mushroom recipes. Add to that the professional mushroom recipes created by our executive chef, and you’ve got a massive selection to choose from.

Marx Foods offers a full line of top-quality fresh mushrooms and dried mushrooms to home chefs.

Browse Recipes By Food Type

Button Mushroom Recipes

Red Wine Mushroom Sauce
Killer Crab Stuffed Mushroom
Cream of Mushroom Sauce
Mushroom Polenta
Meat-Free Vegan Tacos

Chanterelle Mushroom Recipes

Beef Tenderloin w/ Chanterelle Sauce

Cremini Mushroom Recipes

Mushroom Egg Scramble
Blue Cheese Cremini Buttons
Mushroom Triangles with Truffle Oil
Stuffed Mushrooms
Poached Egg on Sautéed Mushrooms and Pea Shoots
Mushroom­Yogurt Tart
Gorgonzola Cheese and Mushroom Fettuccini

General (Using any mushroom variety) Mushroom Recipes

Potato, Eggs and Mushrooms
Stuffed Mushrooms Diane
Wild Duck Stuffed Mushrooms with Apples and Brandy
Mushrooms made simple
Mushroom Pate w/ Almonds
Mushroom Sauce for Pasta, Rice, Polenta or Steak
Mushroom Calzone
Mushroom Carbonara
Beef Tenderloin Stroganoff
Sautéed Mushrooms with Butter
Mushroom Cutlets
Mushroom Sauté
Mushroom Pate
Kim’s Chicken Quesadillas
Vegan Mushroom Alfredo Sauce
Warm Mushroom Salad
Mushroom Soup
Eggplant with Mushrooms

Hedgehog Mushroom Recipes

Hedgehog Mushrooms and Asparagus in Tarragon Sauce

Lobster Mushroom Recipes

Dungeness Crab and Mushroom Dumplings

Maitake Mushroom Recipes

Maitake Mushroom Risotto

Oyster Mushroom Recipes

Fettuccine with Oyster Mushrooms, Sweet Garlic and Arugula
Morels with Garlic and Butter
Heirloom Carrot Salad with Seared Oyster Mushrooms on Toast

Pine Mushroom Recipes

Pine Mushroom Stuffed Phyllo


Grilled Veal Tenderloin with a Truffled Porcini Mushroom Sauce
Sun Dried Tomato & Porcini Mushroom Vinaigrette

Portobello Mushroom Recipes

Mushroom, Ramp and Spinach Tart
Mushrooms Burger
Portobello Parmesan Layered Casserole
Dirty Brandy Cream Pasta
Stuffed Mushrooms
Grilled Fresh Mozzarella and Tomato Portobello’s
Portabella Pizza
Portobello Milano
Warm Mushroom Dip
Grilled Chicken and Portobello Mushrooms on Arugula
Zucchini Stuffed Portabello Mushrooms

Shiitake Mushroom Recipes

Dungeness Crab and Mushroom Dumplings
Stir Fry
Shiitake Mac n’ Cheese
Spring Triad with Dryads
Quinoa & Mushroom Stuffed Peppers
Shiitake Cashew Soup
Tilapia Tacos with Shiitake and Bell Pepper
Mushroom Bisque
Grilled Pizza with Shiitakes
Narrow Noodles w/ Shiitake, Shrimp, Ham & Oyster Sauce

Wild Mushroom Mix Recipes

Smoky Chicken & Wild Mushroom Paella
Wild Mushroom Bruschetta
Divine wild mushroom pâté
Mushroom Bruschetta
Hemingway’s Risotto with Wild Mushrooms
Wild Mushroom Napoleon
Savory Mushroom Oatmeal
Wild Mushroom Cheesecake with a Walnut Crust
Magic Balkan Mushroom Soup
Mushroom Lovers’ Dream Risotto
Fresh Wild Mushroom Ragout with Sautéed Polenta
China Long Bean with Shrimp and Mushrooms in a Black Bean Garlic Sauce
Mushroom Emerald Curry
Mushroom ­ Wild Rice Soup (Vegan)
Beer­Battered Squash Blossoms with Wild Mushroom Stuffing
Pan Seared Filet Mignon with Wild Mushrooms

Button Mushroom Recipes

Red Wine Mushroom Sauce
by Hillary Omdal

# 1

•5 tablespoons butter
•¼ cup finely chopped shallots
•2 ½ ounces dried porcini mushrooms
•5 ounces button mushrooms, sliced
•1/2 cup red wine
•3/4 cup reduced red wine ­ Zinfandel works well (reduced from 1 ½ cups)
•Salt and freshly ground black pepper to taste

Soak porcini in hot water 30 minutes. Strain through fine sieve, reserving liquid. Chop porcini.

While porcini mushrooms are soaking, bring 1 ½ cups red wine to a brisk simmer over medium high heat.

Continually stir for 3 to 5 minutes and reduce by half to ¾ cup. Reduced wine should have a glaze consistency.

Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes.

Stir in reduced wine, and simmer for 6 minutes, or until sauce has thickened. Salt and pepper to taste.

Killer Crab Stuffed Mushroom
by Missy

# 2

Start with 30 button mushrooms and remove stems. Place on pan, topside down so hole is showing. Bake for 3-5 minutes at 325 or until mushrooms "sweat."

In separate bowl, combine 1 cup panko, 1 cup real crab, finely chopped celery and green onion to taste, 1 egg and 1/2 cup heavy cream.

On the side, cook and crumble bacon bits. Then sprinkle a few bacon bits inside each mushroom (don’t drain mushrooms). Then add panko mixture and top with grated parmesan cheese and salt and pepper to taste.

Bake again at 325 until golden brown or until mixture is heated.

Cream of Mushroom Sauce
by Grace O'Malley

# 3

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
12 button mushrooms, brushed off with damp towel and chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk or cream
1/8 teaspoon nutmeg, freshly grated or ground
Salt and pepper

Mushroom Polenta
by Lena Moy-Borgen

# 4

1 cup instant polenta/cornmeal
3 cups beef broth
1 onion
1 package mushrooms (I used the white button kind, but you can use whatever you want - it’ll all be good)
1/2 cup grated Romano Cheese

1. Bring 3 cups of beef broth to a boil. Stir in your polenta and whisk so that there are no lumps. Nobody likes lumpy polenta. It’s not like lumpy mashed potatoes. Simmer, add some salt and pepper, and keep whisking.

2.Heat a few tablespoons of olive oil in a skillet over medium heat. Now, here’s where the food processor comes into play. Take an onion, peel it, chop it in half and throw it in the food processor. Pulse it once or twice. Don’t just turn it on, because your onions will turn to mush. You can also just chop them by hand. That’s cool too. Throw them in the pan and let them soften.

3. Take your mushrooms and throw them in the food processor. Blitz them until they turn to mush. Mush is okay here. It’s actually what you’re going for.

4. Toss them in the pan with the onions. Cook them until the mushrooms taste good to you. I think mine were on the heat for maybe 7 minutes or so.

5. Mix it into the polenta. The grains of the polenta and the mushrooms bits are kind of the same consistency and I think that’s neat. Add the cheese, adjust the seasoning and serve! It’s great next to some steak.

Meat­Free Vegan Tacos
by Feeding Maybelle

# 5

Sautee in olive oil the following:
1/2 package frozen tofu, defrosted and drained
1/2 cup diced onion
1 T garlic, crushed
1 t chilli powder
2 t ground cumin
2 t ground cinnamon
1 t tamarind dissolved in water
salt as needed
1 cup button mushrooms, sliced

In a separate pan, sautee or steam until tender:
1 cup diced carrot (parcook this before adding other ingredients)
1 cup spinach
salt as needed

In the pan in which the meat filling was sauteed, add 1 inch of oil (olive or vegetable) and fry tortilla shells.

Fill the tacos, with meat, sauteed vegetables, refried beans, grated soy cheddar cheese, shredded lettuce, vegan sour cream

Serve with black beans and rice.

Chanterelle Mushroom Recipes

Beef Tenderloin w/ Chanterelle Sauce
by Diana Caspi

# 6

1 1/2 pounds beef tenderloin fillet
3 large garlic, pressed
2 tsp. crushed rosemary
salt and pepper, as needed
1 tablespoon each butter and olive oil
2 large shallots, minced
5 ounces (about 2,5 cups sliced) chanterelle mushrooms
1 1/2 cups beef broth
1 tablespoon each tomato paste and Dijon mustard
big splash Worcestershire sauce
pinch of cayenne pepper
2 tablespoon cold butter, cut in pieces
1/2 pound baby carrots, steamed (optional)
1/4 pound asparagus tips, steamed (optional)
1/4 pound potatoes, boiled (optional)

Rub beef with garlic and rosemary. Salt and pepper meat, if desired.

In a heavy medium skillet heat butter and olive oil to sizzling. Brown fillet well on all sides over medium high heat. Remove to oven pan. Roast at 350 F 30 to 40 minutes to preferred doneness (30 minutes for medium rare).

In drippings saute shallots and mushrooms for 5 minutes, stirring. Remove mushrooms; set aside.

Add broth, tomato paste, mustard, Worcestershire sauce, and cayenne to skillet. Reduce sauce by half over medium heat.

Strain sauce. Return to skillet; heat through.

Whisk in a few pieces of cold butter at a time. Adjust seasoning. Return mushrooms to sauce.

Serve sliced fillet surrounded with vegetables and chanterelle sauce.

Cremini Mushroom Recipes


Mushroom Egg Scramble
by Tara

# 7

1/2 lb. Cremini Mushrooms
Small Onion
2 or 3 roma tomatoes
1 avocado
8 eggs (to feed 4)

Chop the mushrooms and onions and saute in oil or butter. After they have softened, add the tomato.

Once cooked, put the shroom/onion/tomato mixture into a bowl. Turn the heat to medium/high and add the eggs (preferably scrambled)...and cook as you would scrambled eggs. Once the eggs are mostly cooked, add the vegetables and mix in. Add cubed avocado and mix. Then remove from heat and serve.

We ate our scramble this morning with some fruit and toast. It was delicious.

Blue Cheese Cremini Buttons
by Tom

# 8

1 lb. crimini button mushrooms without the stems
dry white wine-Chablis is good.
crumbled blue cheese
chopped parsley

Place the mushrooms in a dish-add wine and cover. Cook (either steam or in the microwave) until tender. Cool and refrigerate for 2 hours. Drain the mushrooms and fill with blue cheese and broil. Garnish with parsley.

Mushroom Triangles with Truffle Oil
by Katy from Sugarlaws

# 9

10 ounces of baby bella mushrooms
1 tbsp canola oil, plus extra to brush
1 tsp salt
3 large cloves garlic
2 tsp black truffle oil
15 sheets of phyllo dough, thawed

1. Preheat the oven to 350 degrees.
2. Chop mushrooms into very small pieces, no more than 1/4 inch cubes. Mince garlic.
3. In a medium-size saute pan, cook mushrooms, garlic, salt and canola oil until mushrooms are cooked through. Remove from heat, wait 45 seconds, and then stir in the truffle oil.
4. Cut phyllo sheets into long 4" strips, trimming excess.
5. Place about 1 1/2 tbsp of mushrooms in the corner of two stacked phyllo strips. Roll the sheets in triangles to the edge of the strip (for a demonstration, click here)
6. Place the rolled triangles on a baking sheet. Brush lighly with canola oil or spray with cooking spray.
7. Bake the triangles for about 3 minutes, or until their trops are golden. Serve.

Makes about 15 triangles.

Stuffed Mushrooms
by courtney

# 10

Clean a lb of cremini mushrooms, and mince the stems, 1/2 an onion, and a clove of garlic. Sautee in olive oil or butter until soft. Mix stem mix with 1 block of cream cheese, a 1/4 cup of finely grated cheddar. Stuff caps with cheese mix, sprikle with some parm. and bake at 375 for 25-30 min until cheese is melted and mushroom is cooked through.

Poached Egg on Sautéed Mushrooms and Pea Shoots
by Amy

# 11

Poached Egg on Sauteed Mushrooms and Pea Shoots
2 - 4 eggs
1lb pea sprouts (can substitute arugula)
3 garlic cloves, minced
8 oz crimini (or wild mushrooms) mushrooms, sliced
1 Tbsp butter
1 Tbsp oil
salt and pepper to taste

Soak and wash the pea sprouts then dry in a salad spinner.

Keep a saucepan of water simmering for poaching eggs later.

Heat 1 Tbsp of vegetable oil over medium high heat. Add pea shoots, garlic and season with some salt and flip and turn the pea shoots so they cook down evenly. Cook until all of the pea shoots wilt and start to release liquid.

Divide into serving plates. Before sauteing the mushrooms, you can start poaching the eggs in the simmering water.

Pour out liquid from the pea shoots and wipe the skillet clean. Melt butter on medium high heat and add mushrooms, salt, and pepper. First the mushrooms will absorb all the butter, then they will release liquid. Cook until all the liquid is reduced and coating the mushrooms.

Divide the sauteed mushrooms on top of the bed of pea shoots to create a bed of mushrooms. Make a well in the center for the egg. Gently place the egg onto the bed of mushrooms. Crack a bit of black pepper on the eggs.

The yolk mixes with the buttery mushrooms and light pea shoots to give it a wonderfully rich mouth feel.

Mushroom­Yogurt Tart
by JennDZ_The LeftoverQueen

# 12


2 containers of Crimini (Baby Bella) mushrooms, sliced
½ yellow onion, sliced
3 cloves of garlic, sliced
1 TBS olive oil for sautéing
1 cup Greek yogurt
½ tsp nutmeg
freshly grated pepper
1 handful of fresh spinach
5 pieces of phyllo dough
olive oil for brushing
¼ cup mozzarella cheese


Preheat the oven to 350 F. In a large skillet heat 1 TBS olive oil and add sliced mushroom, onion and garlic. In the meantime, take phyllo dough and fill a tart pan, making sure to brush each layer with olive oil or butter. Blind bake the tart dough for about 5 minutes. Add yogurt, nutmeg and pepper to the mushrooms in the skillet and mix together (yogurt will melt). Add the spinach and cook until just beginning to wilt, then remove from the heat. Spoon the mushroom mixture into the tart and bake for another 15 minutes or until phyllo is golden and crispy. Top with mozzarella cheese and cook for another 2 minutes of until melted and golden brown.

Gorgonzola Cheese and Mushroom Fettuccini
by Kristin (The Pearl Onion)

# 13

recipe per serving)

1 ½ tsp Olive oil
1/2 Shallot, chopped
1 Garlic clove, chopped
1/4 lb Cremini mushrooms, sliced into 1/3 inch pieces
1/2 tsp Flour
1/2 cup Whole milk
1.5 oz Gorgonzola cheese
1/4 cup Sliced basil
Salt and pepper to taste
1 serving Fettuccini pasta, cooked

1) Over medium heat in a sauté pan, add olive oil, shallot, garlic, and mushrooms. Cover and cook, mixing periodically, until the mushrooms are cooked through.
2) Add flour, mix, and cook for a minute (this will "cook off" the raw flour taste).
3) Add milk and stir­picking up the dried bits on the bottom of the pan. Then add gorgonzola cheese and dissolve it into the milk. (I used a whisk for this stage).
4) Lightly simmer mixture until it thickens to desired consistency (remember that the sauce will thicken further once it cools down on the pasta).
5) Add basil and stir until basil has wilted. This will take a minute at most.
6) Add salt and pepper to taste.
7) In a serving dish with fettuccini, pour the gorgonzola and mushroom sauce on top of the pasta. Garnish with extra basil.

General (Using any mushroom variety) Mushroom Recipes

Potato, Eggs and Mushrooms
by Lucia Jones

# 14

5 large russet potatoes cut in rounds
1/2 large onion sliced
1 jalapeno finely chopped
1/2 lb mushrooms sliced
3 med size tomatoes sliced longwise

2 tablespoons olive oil, more if needed.

Heat olive oil in large skillet at high heat. Add sliced potatoes and cook until done but still hard. Add onions and jalapenos. Cook until a bit tender. Toss often but be careful not to mash about three minutes. Add mushrooms for about three more minutes. Toss in Tomatoes and season with lots of pepper and salt to taste. Cover and let steam for about three to five minutes. Done!
Serve with sunny side up eggs,and Whole wheat tortillas for breakfast.

Stuffed Mushrooms Diane
by Jaye

# 15

This is a simple comfort food for me. It’s easy and delicious. Try different cheeses.
Stuffed Mushrooms Diane
12-16 mushrooms
2-4 tea. garlic
10 oz frozen spinach-thawed and squeezed
2 TBS butter
salt and pepper to taste

Remove the stems and chop until fine. I use my food processor. Mix the stems with blue cheese, garlic, spinach, salt and pepper. Stuff the mushrooms until overflowing and bake at 350 about 10-15 minutes.

Wild Duck Stuffed Mushrooms with Apples and Brandy
by Melinda Winner

# 16

The following is an appetizer Yeild apx. 30 to 50
Wild Duck stuffed mushrooms with apples and brandy
30 to 50 mushroom caps
3 c. roasted duck diced finely or torn small
1 small apple diced finely
1 stalk celery diced finely
1/2 small onion diced finely
1 stick butter divided
1/2 tsp. garlic powder
1/2 tsp. crushed basil
1/2 c. cracker crumbs
3 T. mayo
salt and pepper to taste
1 1/2 c.Shredded Brea cheese for topping (shred while cold)

1 c. brandy
1 c. orange juice

In a skillet place 1/2 stick of butter sautee apples, celery, onions until tender but not mushy. Stir in duck garlic, basil, cracker crumbs and mayo mix well add salt and pepper to taste and set aside. In a large pot whisk together brandy, butter and orange juice heat on medium high until it starts to boil then remove from heat. Place clean mushroom caps in pot let stand about 10 minutes. Preheat oven 400 and line 2 large baking pans with parchment paper. Using a teaspoon stuff the mushroom caps with stuffing mix. (Note. When you are lifting the mushrooms from the pot it is just fine if some of the liquid stays in the cap). Sprinkle Brea cheese on top and Bake for about 10 to 15 minutes until tender and bubbly serve warm.This is such a classy dish.

Mushrooms Made Simple
by Arg Savage

# 17

Mushrooms made simple.
Slice mushrooms longitudially and place in cold salt water (just pour some salt in a bowl and fill with water)
You can refidgerate and keep this way for a day or two, but best if drain and wash to cook in an hour.
Roll mushroom halfs and pieces in Wondra flour and fry in butter in a large pan (no lid) until golden brown and turn over and do the same on the other side. You often have to add more butter as you cook. Drain on paper towel and serve. And what do you do with all the wonderful smelling butter and flour and bits of mushroom­you just make mushroom toast. Place a couple of slices of bread in the butter sauce and grill. Keep doing until the pan is clean. They taste great with the mushrooms.

Mushroom Pate w/ Almonds
by Karen Dance

# 18

This unusual dip is quick and easy. A food processor or blender is needed.

1 cup toasted almonds
(place whole almonds in a 350
degree oven for 5-7 minutes.
You will know they are ready
by the toasty smell)
1 clove minced garlic
3/4 cup chopped onion
3/4 pound mushrooms, cleaned and sliced
3 T. butter
1 T. oil
3/4 tsp. salt
3/4 tsp. fresh thyme leaves (or dried)
fresh ground pepper to taste
2 T. olive oil

Heat the 3 T. butter and the 1 T. olive oil in a frying pan over medium high to high heat. When the butter starts to foam add the sliced mushrooms. As soon as the mushrooms begin to brown add the onions, garlic, thyme and salt. Cook until the liquid has evaporated. Set aside.

Process almonds (blender works too) until coarsely chopped. Remove 2 T. of the nuts and set aside. Process the remainder of the nuts until they form a paste, adding the 2 T olive oil. The mixture should be creamy. Add the mushroom/onion mixture and process until smooth. Add the remaining coarsely chopped nuts and blend just to mix. Add fresh ground pepper to taste. Chill covered if made ahead.

Serve with whole grain crackers and fresh cherry tomatoes.

Mushroom Sauce for Pasta, Rice, Polenta or Steak
by Caity

# 19

Fresh mushrooms (I use whatever looks good at the farmer’s market), sauteed in butter with chopped onions and fresh asparagus. Then mix in plain yogurt, a little lemon juice, chopped parsley, salt and pepper to taste. Delicious served over pasta, rice, polenta, or a good steak!

Mushroom Calzone
by James Young

# 20

Herb crust:
3 cups bread flour
1 Tbsp yeast
1 tsp salt
1 Tbsp dried herbs (rosemary, thyme, basil, oregano)
1 cup water
2 Tbsp olive oil
1 Tbsp sugar

Mix all dry ingredients. Heat water to 110 degrees, add sugar & oil. Mix into dry ingredients. Knead 5 minutes, let rest until doubled in size. Divide into two pieces & roll to a flat circle about 9" in diameter.

Calzone Filling
1 lb fresh mushrooms
1 medium to large sweet onion
2 cloves garlic
2 Tbsp oil
2 Tbsp whipping creme
¼ cup grated Pecorino Romano
½ cup diced fresh mozzarella, drained

Preheat oven to 350 degrees. Place a pizza stone in the bottom half of the oven.

Heat oil in a skillet, saute onions, mushrooms & garlic. Add salt & pepper to taste. Remove from heat and add whipping creme, stirring to incorporate into the mixture. Add salt & pepper to taste. Divide the mixture & the cheeses between the two dough rounds of dough, placing on one half of the round. Fold over the other half, brush the top with olive oil and cut 2-3 slits for steam to escape. Place on the pizza stone and bake for 25-30 minutes until well browned.

Mushroom Carbonara
by Roopa

# 21

(serves 1)

Scant ¼ pound dry linguini
2 teaspoons butter
½ small shallot, minced
1 small garlic clove, minced
¾ cup sliced mushrooms (I used 4 large criminis and 1 large chanterelle, you can use any kind of mushrooms you’d like, so long as they’re not the boring white buttons!)
¼ teaspoon chopped fresh sage
2 tablespoons dry white wine
1 egg yolk
2 tablespoons heavy cream
2 tablespoons (packed) freshly grated parmigiano reggiano cheese
Large pinch of salt
Lots of freshly ground black pepper ­ about 10 grinds


Bring a medium pot of salted water to a boil. Add the linguini and cook according package directions.

In the meantime, melt the butter over medium heat in a medium sauté pan. Add the shallots and garlic and cook until soft but not browned, about 3 minutes. Add the mushrooms, sage, and wine, and cook until the wine has cooked off and the mushrooms are soft, about 5 minutes. When the mushrooms are soft, turn off the heat but leave the pan on the burner.

In a small bowl, mix together the egg yolk, cream, cheese, salt, and pepper.

When the pasta is done, remove it from the water with tongs and transfer it to the pan containing the mushrooms. Pour the egg mixture over the pasta and toss well. Let the pasta stand for a minute so that the sauce can thicken, then transfer to a plate and serve immediately.

Beef Tenderloin Stroganoff
by Christi Dalton

# 22









Sautéed Mushrooms with Butter
by Tiffany Yang

# 23

1.5 pounds mushrooms cleaned
4 tablespoons butter
sea salt

optional parsley or ground cumin

Melt butter in saucepan large enough to hold all the mushrooms, or, can use a 2-3 quart pot. Add the mushrooms and saute until wilts and its water content starts to seep out. Put lid on and let it cook for about 5 minutes until tender. Add about 1.5 tsp ground cumin if desired or a bunch of snipped parsley leaves.
Remove mushrooms with a slotted spoon, sprinkle with sea salt and serve immediately.

Mushroom Cutlets
by lyn deMoss

# 24

2 cup finely chopped mushrooms
1/2 cup mixed chopped herbs (basil, rosemary, cilantro,parsley)
1 teaspoon sea salt
1 and 1/4 cup bread crumbs
1 and 1/4 cup grated mild cheddar cheese
2 large eggs

Mix all ingredients in bowl then form into small flat patties (about the size of your palm) , saute for 5 to 7 minutes in butter on each side.

1 cup sour cream, 1 chopped green onion, heat in sauce pan and serve over cutlets­Yum Chow!!

Mushroom Sauté
by Greg Dicks

# 25

4-6 cups Mushrooms (Morels, Porcini, Cremini)
1 Small to medium Sweet Onion
3-4 cloves Garlic
1 TBS dried, ½ cup loosely packed fresh Basil
½ cup Sun Dried Tomato
4 oz Goat Cheese
6 ­ 8 oz Red Wine* (match the mushroom selection)
Clarified Butter
Peanut Oil

I use my Sitram Cybernox large sauté pan for this dish. If you don’t have one, go online if you can find one, or fly to France and get one. You can thank me later.

1. Slice the onion thinly, and caramelize it slowly using as little of the butter as is required. Mince and add the garlic late in the process so that it lightly browns. Reserve.

2. Prepare the mushrooms for sauté. Clean, trim and slice thinly, or in the case of morels, half or quarter according to size. Wipe the pan with a towel, and heat peanut oil for sautéing. Over high heat, quickly brown the mushrooms. Do this in batches if necessary. Turn off the heat.

3. Add the mushrooms, onion, and ½ of the red wine to the pan over low heat. If you are using dried basil, add that. Julienne the sun dried tomato and add that. Simmer slowly until most of the liquid is evaporated. If you are using fresh basil, make a chiffonade while the pan is simmering.

4. Add the remaining wine and the goat cheese. Stir until blended and warm throughout. If you are using fresh basil, stir in about 80% of the chiffonade. Correct the seasoning with salt and freshly ground pepper**. Serve, and garnish with the remaining chiffonade.

Serving ideas and variations: I like to serve this over grilled polenta pancakes with lamb chops and a good New Zealand black fruit Pinot Noir. Use only cremini and white mushrooms, white wine, herbs de province. Serve over rice or pasta. Increase volume as a pasta sauce by adding fresh stock of your choice, mushroom, chicken, or vegetable depending upon audience/constituency. My vegetarian girls like it with a bit of spice served over grits or brown rice.

*If you need more liquid for the desired consistency, use the stock or your choice. Too much wine can compete with the mushrooms for flavor and become too acidic after being reduced. Earthy wines with earthy mushrooms, mild with mild, etc.
**Always use freshly ground pepper. Rancid pepper oil is seriously carcinogenic. It goes rancid very quickly upon being ground. Go buy two pepper grinders, one for white, one for black, and lots of whole peppercorns. Throw away your already ground pepper. You’ll eat better and live longer. (Great Holiday gift packs to your foodie friends and family.)

Mushroom Pate
by Susie Forman

# 26


4 tablespoons Butter

8 oz mushrooms

8 oz cream cheese softened

4 cloves garlic, minced

¾ tsp celery salt

1 tsp black pepper

½ lemon squeezed

Dash of hot sauce

Sauté mushrooms, garlic and butter in saucepan 5-10 minutes.

Combine all ingredients in food processor and blend until smooth. Depending on the blender, you may need to stop several times to scrape the sides.

Serve pate` with crackers, melba toast or crudités. Enjoy!

Kim’s Chicken Quesadillas
by Kim

# 27

10 flour tortillas
1 pound of cubed chicken
8-12 ounces Mexican-blend or Pepper Jack Shredded Cheese
8 ounces sliced mushrooms
1 large or 2 small tomatoes, seeded & diced
Olive oil
3 cloves minced garlic
1 teaspoon of liquid smoke

Heat a skillet over medium high heat and drizzle in some olive oil. Saute the cubed chicken until mostly cooked through. Add in the minced garlic and saute about another minute. Add in the mushrooms and liquid smoke and saute another minute until the mushrooms are browned. Remove from skillet and set aside.

Place tortilla in skillet, layer in some cheese, chicken and mushrooms, tomatoes, and top with another tortilla. Heat on medium heat until the tortilla starts to brown and is a little crisp. Flip and brown the other side. Place quesadilla on the serving dish and cover with a clean towel to keep warm. Repeat until you are out of tortillas. Serve and eat while warm.


Vegan Mushroom Alfredo Sauce
by Teresa Evans

# 28

-2 tbsp Earth Balance (fake butter)
-2 tbsp Nutritional Yeast
-1/4 cup, Mushroom Soup in the Box (like the soymilk boxes)­make sure it’s the dairy-free one & make sure it’s in the box, it’s the tastiest one!
-1/4 cup Plain unsweetened non-dairy milk (soymilk works well)
-salt & pepper to taste
-pasta & veggies

1) melt the Earth Balance over low to med heat in sauce pan
2) add the soymilk & mushroom soup to saucepan & heat to warm
3) add nutritional yeast, salt, & pepper to taste
4) pour over your favorite pasta & veggies
5) SOOOO GOOD!!!!!

Warm Mushroom Salad
by Laura Rodier

# 29

2-4 servings

4 oz. Exotic Mushroom Blend (crimini, shitake, oyster)
1 head boston bibb or butter lettuce, chopped
2 tbs. butter
1 shallot, chopped
1 clove garlic, minced
1 cup chicken stock
1/4 cup dry white wine
2 tbs. pine nuts
2 tbs. crumbled feta cheese
salt and pepper to taste

Melt butter in skillet over med. heat. Add mushrooms, shallot, garlic. Saute until soft, about 5 minutes. Add wine, cook 1-2 minutes until reduced. Add chicken stock, cook another 2-3 minutes to reduce further. Spoon hot mushroom mixture over lettuce. Sprinkle with pine nuts and feta. Yum!

Mushroom Soup
by Laura Rodier

# 30

2-4 servings

4 oz. Exotic Mushroom Blend (crimini, shitake, oyster)
1 head boston bibb or butter lettuce, chopped
2 tbs. butter
1 shallot, chopped
1 clove garlic, minced
1 cup chicken stock
1/4 cup dry white wine
2 tbs. pine nuts
2 tbs. crumbled feta cheese
salt and pepper to taste

Melt butter in skillet over med. heat. Add mushrooms, shallot, garlic. Saute until soft, about 5 minutes. Add wine, cook 1-2 minutes until reduced. Add chicken stock, cook another 2-3 minutes to reduce further. Spoon hot mushroom mixture over lettuce. Sprinkle with pine nuts and feta. Yum!

Eggplant with Mushrooms
by Sally

# 31

Make Bechamel sauce: in heavy saucepan, melt 1/2 stick butter, blend in 3T flour, cook a few minutes. Add 1 1/2C hot milk, a bit at a time. Cook on low heat for 20 min. Add 1/2 c cream or half and half, salt and pepper to taste.
For the mushrooms, you can use all dried, all fresh, or a mix of the two.
If you’re using dried mushrooms-any combination of morels, chantarelles, or other wild mushrooms you like­soak them in hot water. 1 1/2 cup or so will do.
If you’re using fresh mushrooms, wash and chop 2 cups.

Halve lengthwise 1 large or 2 small eggplant. sprinkle w/salt, after a few minutes, rinse and dry.
Saute eggplant, cut side down, in olive oil for about 5 min; turn and saute other side.
Scoop out pulp, and chop.
Saute 1 small onion and a few shallots, chopped in butter or butter and olive oil, until lightly browned. Add a small garlic clove, minced.
Drain soaked mushrooms, reserving liquid, and chop coarsely.
Add mushrooms to onions, add salt and pepper, and saute for a few minutes (add more butter if necessary).
1 T Marsala, Maderia, or Sherry may be added at this time, but don’t add too much.
Add 1/2 c reserved soaking liquid or 1/2 c chicken or vegetable broth, and cook 5 minutes.

Mix together eggplant, mushrooms, and bechamel, along with 1T each fresh thyme and parsley, and 1/4 c grated parmesan cheese.

Put mixture into ramekins or shallow casseorle. Top with grated parmesan cheese and/or bread crumbs.
Bake 375 for 20 min., & broil to brown top.

Hedgehog Mushroom Recipes

Hedgehog Mushrooms and Asparagus in Tarragon Sauce
by Becky And The Beanstock

# 32

8 ounces fresh Hedgehog mushrooms, halved
1 ½ tablespoons butter
1 clove garlic, minced
12 ounces fresh asparagus, trimmed, cut into 1 1/2-inch lengths
1/4 cup vegetable broth (you can use water also)
1/2 cup sour cream
1 tablespoon mayonnaise
1 tablespoon half and half
3 tablespoons chopped fresh tarragon
Salt and fresh ground pepper to taste

Melt butter in 12-inch skillet over medium-high heat. Add garlic and Hedgehog mushrooms and sauté until garlic is translucent, about 5 minutes. Add the asparagus and the broth, and bring to a boil. Reduce heat to medium and cook for 2 minutes.

In a bowl, stir together the sour cream, mayonnaise, half and half and tarragon. Blend well, then add this by spoonfuls to the mushroom-asparagus mix. Add gradually, stopping when mushroom-asparagus is just coated with the sauce, being careful not to overwhelm the dish with too much cream. When the right amount is added, simmer gently for about 2 minutes, until sauce is warmed and thickened slightly. Add salt and pepper to taste. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper.

Lobster Mushroom Recipes

Dungeness Crab and Mushroom Dumplings
by peabody

# 33

12 ounces Dungeness crab meat, cooked
1 cup Shiitake mushrooms, cut into strips
½ cup Lobster mushrooms, cut into strips
½ cup Morel mushrooms, cut into strips
2 ounces sherry
1 ounce Cognac
1 cup heavy cream
½ cup scallions, cut thin
1 teaspoon fresh grated ginger
1 teaspoon finely chopped garlic
1 tsp olive oil
1 tsp unsalted butter
salt and pepper to taste
8-inch rice paper, softened and kept between wet paper towels

Sauté scallions, garlic and mushrooms in olive oil and butter until soft, about 3 minutes.
Add sherry and Cognac plus cup cream. Reduce until sauce starts to thicken, about 7 minutes.
Remove from heat. Add ginger and Dungeness crab meat and saute for about 30 seconds. Season with salt and pepper. Set aside to let filling cool to room temperature.

Place 1 tablespoon Dungeness crab filling in the center of each piece of rice paper. Bring edges of the rice paper together to form a sealed purse. Place dumplings in a bamboo steamer. Steam dumplings until heated through.

Serve with sauce of your choice.

Maitake Mushroom Recipes

Maitake Mushroom Risotto
by Gastronome

# 34

1 lb. Maitake Mushrooms (trimmed of stems, stems reserved, broken apart gently)
Butter (as needed)

Rinse the mushrooms and dry gently. Saute gently in melted butter. Season with salt, pepper, touch of lemon juice. Set aside.

Mushroom Broth:
1 T. canola oil
1 cup leeks, sliced
1/2 cup celery, diced
1/2 cup carrot, diced
trimmed Maitake stems, rough chopped

Sweat veggies in the oil until translucent, add stems and 4 cups water. Simmer gently for about 30 minutes. Strain.


1 T. Olive Oil
1/4 cup minced shallots
1 cup Sushi Rice (or any other short-grain rice)
3 cups mushroom broth with 1/2 cup white wine, kept hot
1/4 cup grated Pecorino Romano
Sauteed Maitake mushrooms

Sweat shallots in oil, add rice and stir until outside coating of rice is translucent.
Add broth/wine just to cover, stirring occasionally, until rice, when stirred, pulls away from the bottom of pan, then repeating until rice is al dente and creamy. Stir in sauteed mushrooms, cheese. Serve drizzled with a nice olive oil and shaved Pecorino.

Oyster Mushroom Recipes

Fettuccine with Oyster Mushrooms, Sweet Garlic and Arugula
by Claudia (cook eat FRET)

# 35

1/4 cup extra virgin olive oil
15 cloves garlic
2/3 cup cinzano rossi or any sweet red vermouth
10 ounces oyster mushrooms = trimmed
4 T unsalted butter
salt and freshly ground black pepper
1 bunch arugula, stemmed, washed and dried
1/3 cup freshly grated pecorino cheese

bring 6 qts of water and 2 T salt to a boil in a large pot

meanwhile, in a 10 - 12" sauté pan, heat the olive oil over medium heat until almost smoking. add the garlic and sauté until lightly browned on all sides. remove from heat and add the vermouth. replace the pan onto the burner, add the mushrooms and butter, and bring to a boil. reduce by half then remove from the heat and keep warm.

cook the pasta until tender and then drain. add to the mushrooms and stir gently over medium heat for about 1 minute to coat the noodles. add the arugula and toss until wilted. transfer to serving dish and toss with the cheese.

Morels with Garlic and Butter
by Kevin Sullivan

# 36

Cut the grass for a little old lady. Notice morels in side yard, pick about a gallon of them, grays, blacks and browns. Go to friend’s house Sunday afternoon, cook line-caught Halibut from another buddy’s fishing trip to Alaska, eat until nearly full. Switch to iron skillet and simmer morels in butter, garlic and lemon pepper. Feast.

Heirloom Carrot Salad with Seared Oyster Mushrooms on Toast
by geekyPoet

# 37

After moving back to the Northwest, I was inspired to create a stuffing recipe that reflects the best of what the area has to offer. This stuffing recipe takes advantage of many wonderful, earthy flavors indigenous of the Northwest region of the United States. Ingredients like chanterelle mushrooms, fresh herbs, huckleberries and pine nuts impart such a wonderfully aromatic taste to this dish. I can’t help but think that had pilgrims landed on the Northwest coast rather than the Northeast, this is the kind of stuffing they would have created.



1/2 cup unsalted butter
1 small Walla Walla sweet onion, diced
1 small purple onion, diced
4 ribs celery, diced
2-3 cloves garlic, minced
1 pound chanterelle mushrooms wiped clean, stems trimmed and halved as needed
3 tablespoons chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage Kosher salt, to taste Ground black pepper, to taste
1/4 cup Pinot Gris, Northwest Varietal
1/2 cup whole milk
1/2 cup chicken stock
1 egg
1/2 pound day old challah bread, cubed into 1/2 to 3/4 inch cubes and toasted in a warm oven
1 cup toasted pine nuts
1 cup huckleberries (or blueberries)
1 large tart apple, pared, cored and diced
2 tablespoons chopped fresh flat leaf parsley
4 tablespoons truffle oil (optional)


Melt the butter in a large, heavy skillet over medium-high heat. Add onions and celery; cook for 3-4 minutes or until softened. Add garlic and mushrooms. Continue to cook until mushrooms are soft, about 4-5 minutes. Stir in the thyme, rosemary, sage, salt and pepper.

Deglaze the pan with the wine. Cook for another 2 minutes. Remove from heat and cool to room temperature.

In a large mixing bowl, beat together the milk, chicken stock and eggs. Stir in the bread cubes and cooled mushroom and onion mixture. Stir until well combined.
Stir in the pine nuts, huckleberries, apple and parsley. Season to taste with kosher salt and pepper.

Spoon stuffing into two well buttered muffin pans, compacting slightly. Cover with foil and bake in an oven preheated to 350° for about 20 minutes or until heated through. Uncover and drizzle with truffle oil; bake, uncovered, until top is crisp, about 15 minutes.

Pine Mushroom Recipes

Pine Mushroom Stuffed Phyllo
by Rachelle Chinnery

# 38

This recipe can be an appetizer or a main course depending on how mushroom crazed you are. The ingredients are all mild so that the predominant flavour is - of course - the mushrooms.

The first step in this recipe is to soak two small hands full of pine mushrooms in clean water. While they soak, dice one sweet onion and one sweet yellow pepper into pea-size pieces. When the mushrooms are soft, chop them into pea-size pieces too. Keep the soaking water.

Then, saute the onion, pepper and mushrooms in a little
mild olive oil. When the mushrooms have browned a little, add some of the soaking water to deglaze the pan. Cook the mixture until dry and add a little more water to deglaze again. Repeat this process until all the soaking water has been absorbed back into the mushrooms and the flavours are finely blended. Before stuffing the phyllo, add enough crushed feta cheese to compose about 20% of the mushroom mixture - a chunk of 1/2"x3" should do it. Add a little sprinkle of sea salt too.

Lay out some phyllo pastry and carefully place a tablespoon or so of the mushroom mix onto one corner and fold into tight triangular envelopes. If this is an entree, about three tablespoons full and rolled into a flattened cylinder forms. Both forms need to be generously brushed with organic butter.

The dipping or topping sauce - whether appetizer or entree, is a roux base - say two tablespoons of spelt flour in a teaspoon or so of butter. Add two cups of mild organic yogurt to this and flavour with a quarter teaspoon of tamarind paste. Another nice touch to this sauce would be to replace the tamarind with fig puree. Either way, keep it light so it allows full mushroom spotlight! Dip triangles or serve rolls with a drizzling of dressing. Enjoy with whichever wine you deem appropriate!

Porcini Mushroom Recipes

Grilled Veal Tenderloin with a Truffled Porcini Mushroom Sauce
by Sal Cialfi

# 39

Serves 4


4 8 ounce veal tenderloins silver skin removed

Extra virgin olive oil

Salt and pepper to taste

8 ounces fresh porcin mushrooms

2 ounces dried porcini mushrooms soaked in hot water

2 cups homemade veal or chicken broth

1 cup dry red wine

1 clove garlic chopped

1 table spoon white truffle oil


Salt pepper and oil veal and grill 4 minutes per side for med rare.

Meanwhile in a sauce pan brown garlic in olive oil add mushrooms and cook until liquid is released and then dried up put on cutting board and chop finely return to pan add broth and red wine bring to a boil and simmer until reduced by half take off the heat and add truffle oil

When veal is ready let it rest for about 2 minutes then slice and spoon sauce over veal. Serve with truffled mashed ptatoes and brocoli rabe

Sun Dried Tomato & Porcini Mushroom Vinaigrette
by Roland

# 40

Both dried mushrooms and dried tomatoes blend up so well, and make for an earthy salad dressing with lots of body; it has so much more flavor than the calories would let it seem. Enjoy…

Sun Dried Tomato & Porcini Mushroom Vinaigrette

Makes 6 servings

2 sun dried tomatoes
4-5 dried porcini mushrooms
1/8 cup red wine vinegar
1/8 cup olive oil (or some of the oil from the tomatoes, if you’re using oil soaked sun dried tomatoes)
1 tsp salt (or to taste)
fresh ground pepper
pinch of sugar or sweetener, optional

In a tall, narrow glass, soak the dried mushrooms in 1/4 cup boiling water for 20 to 30 minutes. If using dry (not oil soaked) tomatoes, add them to the water, as well.

Remove the tomatoes and mushrooms from the liquid and chop them. Put them in the blender jar. Add vinegar and blend and pulse until smooth. With the blender running, drizzle in the olive oil and run until it’s emulsified. It won’t take long, because the tomatoes and mushrooms add some body and substance to the dressing.

Taste the soaking water. If it’s bitter, discard it. If it’s tasty, carefully pour off the liquid, leaving as much of the sediment behind (dried mushrooms can leave some grit...) as possible. Use enough of the soaking water (and extra water, if needed) to bring the dressing to 6oz. Shake, stir, or blend to combine.

Salt and pepper to taste. Add a pinch of your sweetener of choice, if desired. Just a pinch.

One ounce equals two tablespoons, so this makes six servings of dressing.

Nutrition via, and not exact because I’m not exact.
Per 2 tbsp ­ Calories: 52, Fat: 5g, Carbs: 3g, Fiber: .5g Protein: 0

I made this work friendly, but feel free to blend in a fresh or roasted garlic clove, as well.

This would go well on salads, of course, but you could toss with some grilled veggies, too. Drizzle it on chicken or beef.

Last night, I brushed some on my grilled artichokes and had the rest in bowls for dipping.

Portobello Mushroom Recipes

Mushroom, Ramp and Spinach Tart
by Stephanie W.

# 41

1 bunch ramps

1 package portabello mushrooms

2 cloves garlic

3 cups spinach

1/4 cup fig infused vinegar

1/4 cup port

Salt and pepper to taste

2-4 cups Gruyere cheese, grated (depends on your level of cheese love)

9 sheets phyllo dough (take them out of the refrigerator to thaw)

Olive oil to brush phyllo sheets

Preheat the oven to 350 degrees

Chop off the ends of the ramps and dice the remaining stalk, including the leaves. Turn to the mushrooms, chop them up and set aside. Place a little olive oil in a saucepan on medium heat and saute the ramps, mushrooms and garlic for about five minutes, or until the ramps have wilted a bit.

Throw in the spinach and continue cooking until the spinach has wilted. Lower the heat a bit and add the vinegar and the port, cooking until both liquids have reduced. Add the salt and pepper to taste and remove the mixture from the heat.

While the ramp mixture cools, turn to the phyllo dough. Place a large sheet of parchment paper on a clean surface. Carefully place one sheet on the parchment paper and with a light hand, brush it with the olive oil. Place a second sheet on top of the oiled sheet (again using a light touch) and brush it with olive oil. Repeat with the third sheet. Place a line of the cheese along one of the long ends of the phyllo dough and then spoon some of the ramp mixture on top of the cheese.

Now it’s time to roll the dough (I stopped and prepared myself before could I let dough intimidate me?). Fold in the short ends of the dough to about a 1/2 inch (thanks for the rolling tips Kevin!) and then carefully start rolling the dough lengthwise. Place the tart seam side down on a baking sheet and continue the process for the remaining pieces of phyllo dough (this recipe makes three long tarts). Bake the tarts for 10-15 minutes, or until the sheets are golden brown. Allow to cool and then cut each tart into 3 or 4 equal parts (it depends on how big you want each individual tart to be).

Mushrooms Burger
by Ghaffa

# 42

1 Tbs olive oil

1½ cups moderately, finely chopped yellow onion (about 1 large onion)

3 small garlic cloves, finely minced

4 cups coarsely chopped portobello or oyster mushrooms (about 2 large mushrooms)

¼ tsp salt

1/8 tsp freshly ground black pepper

1 cup Italian-flavored breadcrumbs

2 large egg whites

buns and condiments of your choice

1 Heat olive oil in 12-inch nonstick skillet over moderately high heat for 1 minute. Add chopped onion and garlic and sauté, stirring occasionally, until limp and golden- about 3 minutes.

2 Add mushrooms and sauté, stirring now and then, until mushrooms soften and brown- about 4 minutes. Transfer mushroom mixture to a large bowl and cool 10 minutes.

3 Using wooden spoon, mix salt, pepper and bread crumbs into mushroom mixture. Add egg whites and mix thoroughly.

4 Scoop up mixture by ½-cup measure, then using hands, shape into four patties about ¾-inch-thick.

5 Wipe out skillet, spray with nonstick spray, and set over moderate heat. Add patties and brown about 3 minutes on each side.

6 Serve on buns and add desired condiments.

Portobello Parmesan Layered Casserole
by Laurie

# 43

Breaded and Fried Portobello Mushrooms (recipe follows)
Red Sauce (recipe follows)
4 ~ 7oz. balls Mozzarella di Bufala (sliced thin)
1 cup Grana Padano Cheese
(Parmigiano Reggiano is acceptable)
2 Hard-boiled eggs chopped
4 Dried Wild Morel Mushrooms reconstituted in Marsala wine then finely chopped.
4-6 oz. container Creamy Ricotta cheese

Breaded and Fried Portobello Mushrooms~
5-6 Large Portobello Mushrooms Sliced ¼ inch
2 eggs
2 cups dried bread crumbs (season w’ salt & pepper)
½ cup good quality Parmesan cheese
2 tbs. Fresh Italian parsley diced
Salt & pepper
Olive oil

Clean mushrooms by wiping or dry brushing them. Slice them to a ¼ inch thickness. Set aside. In a bowl, mix eggs with a dash of salt (around 1/8 of a tsp.). Set aside. In another bowl, add breadcrumbs, Parmesan cheese, parsley and salt and pepper to taste the crumbs. Heat a large cast iron or heavy duty stainless steel skillet on medium heat. Add around 1/8 to ¼ cup olive oil. Dip 1 mushroom at a time in egg wash, then breadcrumb mixture and then into the frying pan. Fry till golden brown. Repeat process with all of the mushrooms. Set aside on paper towels to drain excess oil.

Red Sauce~
4 Tablespoons extra-virgin olive oil
1 Sweet Vidalia onion, finely chopped
4 cloves of garlic, peeled and finely chopped
3- 28 oz. cans tomato sauce
1-8 oz. can tomato paste
3/4 to 1 cup red wine like a Chianti
½ tsp. crushed red pepper flakes
A few dashes cayenne pepper
½ tsp. freshly ground black pepper
Salt to taste (kosher or sea)
2 bay leaves
4 fresh Basil leaves chiffonade
3 tsp. fresh oregano or marjoram chopped
2 tsp. fresh flat leaf Italian parsley

In extra large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until translucent and light golden brown (*do not over cook). Add tomato sauce and tomato paste. Clean excess cans with a 1/2 a cup of water and add to sauce. Add red wine. Salt and pepper (both red and black) to taste (the spicier the better). Bring to a low boil and then turn heat down to medium low. Cook for 1 hour. Add fresh herbs around 15 minutes before cooking time is complete.

Pre-heat the oven to 350°.
In the bottom of a 3-quart (13×9x2) Casserole, lay enough fried mushrooms down to cover. Drizzle some sauce over mushrooms to cover but not to drench. Sprinkle some Grana Padano over sauce. Next, lay down some of the mozzarella slices. Top with small dollops of ricotta cheese evenly distributed. In a small bowl, mix the chopped eggs with the chopped soaked morels. Sprinkle around 3 tablespoons over the ricotta cheese. Repeat process with fried mushrooms, sauce, cheeses and egg and mushroom combination. You should be able to get three layers all in all, ending with small dollops of ricotta cheese, sauce drizzed on top of that and then sprinkled with some Grana Padano to finish.

Bake at 350 degrees for 40 to 45 minutes, or till cheese and sauce are bubbly.

Dirty Brandy Cream Pasta
by Michael Heaton

# 44

1 pound box of small penne pasta
2 shallots
4 cloves garlic
2 tblsoons olive oil
1/2 pound portobello mushrooms
cup of cream cup of brandy
half cup roasted walnuts
1 large box of chicken broth
half cup of parmesan cheese

olive oil goes in pasta pot
toss in chooped shallots and garlic
heat until cooked
pour in penne pasta and stir until coated with olive oil
just like with rissotto start with a cup of chicken stock then add a fourth of a cup every five minutes.
let the pasta absorb the stock
add chopped portobellos
halfway thru the stock add the brandy and the cream
keep stirring
after the last of the stock is gone
add parmesan cheese then the chopped roasted walnuts
stir it up
serve with a simple salad and bottle of wine
enjoy by a roaring fire

Stuffed Mushrooms
by Jacquie

# 45

~1 tablespoon of olive oil
~10-12 sundried tomatoes, chopped
~1 red bell pepper, diced
~1/2 medium onion, diced
~2 celery ribs, diced
~3 cloves of garlic, chopped
~salt and pepper

Saute all of the above over medium-high heat for about 10 minutes or until vegetables are silghtly caramelized.

Pour into a bowl and let cool to room temperature.

~1/2 cup of fresh bread crumbs
~8 oz of gruyere cheese

Combine the cooled vegetable mixture with the bread and cheese.

~8 large portabella mushrooms, stalk and "gills" removed with a spoon

Preheat the oven to 400 degrees. Stuff the mushrooms evenly with the vegetable/cheese/bread mixture and place into the oven on a baking sheet.

Bake for about 10-15 minutes or until mushrooms are cooked through (they will flatten slightly as they release water).

Optional: Grate Parmigianno-Reggiano or Grana Padano cheese on top of each mushroom when they’re just about done and set the oven to broil.

This is a delicious side dish that’s quick to pull together but looks impressive and is delicious.

Grilled Fresh Mozzarella and Tomato Portobellos
by Patti

# 46

6 large portebella mushrooms
1-2 ripe tomatoes, sliced
1 container of fresh mozzarella cheese
2 tbs Balsamic vinegar
Shredded Fresh parmesean cheese
Fresh basil, chopped
Garlic powder

Clean and de-stem mushrooms.
Drizzle a small amount of Balsamic vinegar over each mushroom.
Place a tomato slice on each mushroom, sprinkle with garlic powder.
Cover tomatoes in thin slices of the fresh mozzarella and shredded parmesean to taste. Fish with fresh basil.

These can be cooked in the oven at 350 until cheese is browned, but are best grilled.

Portabella Pizza
by Teresa Evans

# 47

Portabella Pizza, serves 4

4 medium to large portabella mushrooms
2 sliced fresh tomatoes
1/2 cup kalmata olives, chopped or sliced
handful of fresh basil
Optional: grated mozzarella or parmesean
Olive oil
Salt & pepper

1) Preheat oven to 350 degrees
2) Wash portabellas & cut off stems
3) Place portabellas upside down on oiled pan (with underside facing up)
4) Place sliced tomatoes & olives & basil atop the portabellas, add any other toppings you would like
5) Drizzle with olive oil & salt & pepper
6) Sprinkle with cheese if desired
7) Cook in oven until cheese is melted
8) YUM!

Portobello Milano
by Pete Milano

# 48

Add 2 TB EVOO to 9inch pan
Heat pan to the low side of medium
Dice 4 large garlic cloves
Dice 1 medium yellow onion
Slice 4 large Portobello mushrooms 1/8 ­ ¼ inch widths
½ lb fresh green beans sliced in half

Once the pan is heated add onion and cook for 10 minutes or until they start to brown. Stir often
Then add garlic and continue to stir often for 3 minutes
Empty pan to dish.
Add tsp of EVOO to the same pan and then add green beans and cook for 5 minutes. Stir often
Empty pan to dish.
Add mushrooms, stir often for 5 minutes.
Now add onion, garlic and green beans to the mushrooms and bring heat up to medium.
Add 3 pinches of ground red pepper
Add 3 pinches of black pepper
Stir for 3 to 5 minutes.

Makes enough for two to three people

Warm Mushroom Dip
by Joan Pieroni

# 49

Makes 1- 9"Pie plate of Dip

1 & 1/2lb. sliced baby portabella mushrooms
3 Tbsp. butter
2 Tbsp flour

16 oz. sour cream
1/2 tsp garlic powder
1/4 tsp ground pepper
2 cups shredded sharp cheddar cheese
assorted crackers for dipping

Saute mushrooms in melted butter until soft, add flour to pan to absorb juices. Add garlic powder & pepper. Stir in sour cream. Transfer to greased pie plate, cover with shredded cheddar, Bake 30 min at 350 until bubbly. Serve with crackers.

Grilled Chicken and Portobello Mushrooms on Arugula
by Jennifer Crawford

# 50

This makes a nice summertime lunch or dinner ­ simple and fresh.

Serves 4 and easily expanded

4 boneless, skinless chicken breasts

Salt and freshly ground pepper to taste

4-6 large Portobello mushroom caps, brushed to remove dirt

Several handfuls of arugula, cleaned and trimmed

Good Olive oil

Balsamic vinegar

Chunk of parmesan cheese

Crusty bread, such as a French baguette

Prepare charcoal grill.

Sprinkle chicken breasts with salt and pepper. Brush chicken breasts and mushroom caps with enough olive oil to coat. Grill chicken breasts for 8 to 10 minutes per side, just until no longer pink inside. Grill mushroom caps for 5 minutes per side. Remove from grill. Slice chicken and mushrooms into ½" to ¾" slices.

Toss arugula in a large bowl with a light drizzle of olive oil and balsamic vinegar. Divide arugula among four plates. Arrange sliced chicken and mushrooms on top of arugula. Drizzle with a little more oil and balsamic and a grind of pepper. Using a vegetable peeler, make shavings of parmesan cheese on top of each plate. Serve with sliced baguette along side.

Zucchini Stuffed Portabello Mushrooms
by Donna Myers

# 51

Zuchinis approx.1 1/4" to 1 1/2’ diameter
olive oil
green onion
clove garlic
fresh basil
Parmesan cheese
Portebello mushrooms.

If preparing for side dish allow one 3" to 3 1/2" mushroom per person. If serving as an appetizer allow 1/2 mushroom per person.

Per mushroom allow 1/2 to 2/3 cup sliced zucchini per mushroom.

Slice zucchini crosswise into very thin round slices. Place in a colander and sprinkle with approx 1/2 teaspoon to 1 teaspoon salt depending on number of mushrooms and amount of zucchini. Toss slightly to coat with salt. Allow to drain for 30 minutes. After 30 minutes, rinse with tap water and tap colander in sink to remove excess water.

Scrape the dark underside of mushroom to remove the gills being careful not to break side eliminating the "cup" shape. Place approx. 1 1/2 teaspoons olive oil on meaty underside of mushroom.

In a saute pan over medium low heat add olive oil and thinly sliced green onion. Add the chopped garlic and then zucchini slices and and saute slightly to soften. Remove from stove and fill the centers of each mushroom with mixture. Top with chopped fresh basil and freshly grated Parmesan cheese.

The mushrooms can be baked at 325 for 12 to 15 minutes or finished on a grill. Either method produces a wonderful side dish that garners oooohs and aaaahs!

P.S. I am one of those people that would walk a woods for days hunting the prize of Spring, the Morel!

Shiitake Mushroom Recipes

Dungeness Crab and Mushroom Dumplings
by Peabody

# 52

12 ounces Dungeness crab meat, cooked
1 cup Shiitake mushrooms, cut into strips
½ cup Lobster mushrooms, cut into strips
½ cup Morel mushrooms, cut into strips
2 ounces sherry
1 ounce Cognac
1 cup heavy cream
½ cup scallions, cut thin
1 teaspoon fresh grated ginger
1 teaspoon finely chopped garlic
1 tsp olive oil
1 tsp unsalted butter
salt and pepper to taste
8-inch rice paper, softened and kept between wet paper towels

Sauté scallions, garlic and mushrooms in olive oil and butter until soft, about 3 minutes.
Add sherry and Cognac plus cup cream. Reduce until sauce starts to thicken, about 7 minutes.
Remove from heat. Add ginger and Dungeness crab meat and saute for about 30 seconds. Season with salt and pepper. Set aside to let filling cool to room temperature.

Place 1 tablespoon Dungeness crab filling in the center of each piece of rice paper. Bring edges of the rice paper together to form a sealed purse. Place dumplings in a bamboo steamer. Steam dumplings until heated through.

Serve with sauce of your choice.

Stir Fry
by Rachel

# 53

for the stir-fry:
14 oz fresh rice noodles, cut into 1/2-inch-wide strips*
3 tablespoons canola oil
1/4 lb snow peas
1 bunch green onions, sliced
1 1/2 cup char sui thinly sliced
1 1/2 cup mung bean sprouts
6 dried shiitaki mushrooms, rehydrated and sliced thinly
1/2 cup water
1 cup dried cloudear mushrooms, rehydrated and sliced thinly
1/2 cup dried tiger lily buds**, rehydrated, hard ends removed

for the sauce:
3 cloves garlic, grated
2 inch knob fresh ginger, grated
1/2 teaspoon cornstarch
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons palm sugar
2 tablespoons Shaoxing wine
1/2 teaspoon sesame oil


First, tie all of the tiger lily buds into knots, like you were knotting a piece of string, with the knot in the center. Set aside. Heat the oil in the wok. Stir-fry noodle until soft and translucent, 3 to 4 minutes. Add snow peas and green onions, mushrooms, tiger lily buds, and water then stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add the sauce mixture, and pork and cook, stirring occasionally. Cook until the sauce thickens and all ingredients are well distributed and coated in sauce.

*Or boiled dried rice noddles. If you use the dried noodles add them at the end, with the sauce.

**Also known as golden needles.

Shiitake Mac n’ Cheese
by Curtis

# 54

This is perfect winter comfort food or summer BBQ side dish.

1 lb. Penne pasta
¼ cup butter (plus more for buttering pan)
1/3-cup flour
3 cups milk
14 oz. Grated sharp cheddar (we use Coastal)
4 oz. Brie
8 Tbsp. Fresh rosemary
3 Cloves fresh garlic, minced
5 oz. Fresh shiitake mushrooms, sliced and sautéed in butter
1 cup diced fresh figs
Chipotle Chile powder

Preheat oven to 350 degrees.

Butter a 9 by 13-inch baking dish.

Cook the penne 2 minutes less than the package directions in salted water (it will finish cooking in the oven).

Melt butter in a saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Add rosemary. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add the cheese (reserving some cheddar to sprinkle over the top), salt, Chile powder and garlic. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Fold in the mushrooms and figs.

Combine pasta and sauce and put in the prepared baking dish. Sprinkle the top with remaining cheese and Chile powder (to taste).

Bake, uncovered, for 30 minutes. Let sit for 5 minutes before serving.

Spring Triad with Dryads
by Joe from CT

# 55

This recipe uses 3 kinds of mushrooms and ramps, which are abundant (wild) in the spring, and available in some specialty food marts.

2 Tbsp olive oil
1/3 cup thin sliced ramp bulbs (or shallots)
1 clove garlic, minced
4-5 shiitake mushrooms, sliced thin
3/4 cup Dryad’s Saddle (Polyporus squamosus) mushrooms or Oyster mushrooms, sliced
2 Tbsp low-sodium tamari or soy sauce
1/3 cup roasted peppers, sliced
1/2 tsp ground cumin
1/2 tsp tumeric
2 Tbsp + 1 Tbsp vegetable broth
4 large fresh morel mushrooms (or 6-8 small, dried & rehydrated), sliced lengthwise in 1/4’s (1/2’s if dried)
2/3 cup thin sliced ramp greens (or green onions, green part only)
Salt & fresh ground pepper
12 oz. artichoke (or other) tortellini
1/3 cup toasted pine nuts (or slivered almonds, toasted)

Put water up to boil.

Mix dryads with tamari (or mix the shiitakes with tamari, if using oysters instead of dryads)

In a large frying pan, heat the oil, medium heat. Add garlic and ramp bulbs. Cook 2 minutes, stirring. Add shiitakes and dryads (or oysters), cook 6 minutes, stirring often. Add morels, cumin, tumeric and 2 Tbsp broth. Cook 5 minutes, stir every minute or so. Add peppers, ramp greens, and 1 Tbsp broth. Cook 3 minutes more, keep stirred. (Note: add a LITTLE more broth if this gets too dry at any point) Add salt & pepper to taste. Remove from heat.

Cook pasta according to package directions. (Do not overcook!) Drain. Transfer to serving bowk. Add the mushroom/ramp/pepper mixture to the pasta, along with the toasted nuts. toss to mix completely.

Serves 2 as a main course. Serve with a fresh salad. (This dish is best if eaten hot, but may be refrigerated and served cold.)

Quinoa & Mushroom Stuffed Peppers
by Olga

# 56

1/2 cup dry quinoa (cooked according to the package directions)
1/4 cup dried shitake mushrooms (rehydrated in warm water for 30 minutes)
1/4 cup chopped onion
1/4 cup chopped celery
a few dashes of cumin powder
a dash of chili powder
salt & pepper to taste
2 T olive oil

2 green peppers, tops cut, seeds removed
1 cup tomato sauce

Toppings: Monterey Jack cheese, sourcream

1) heat the oven to 375F
2) Saute onions and celery together in 2 T of olive oil for about 5-7 minutes.
3) Squeeze the water from the rehydrated shitake mushrooms, cut into thin strips, and add to the onion/celery mixture and cook for 3-5 minutes.
4) Combine the mushroom/onion/celery mixture with cooked quinoa, add cumin and chili powder and season with salt and pepper. Let the mixture cool slightly.
5) In a large pot of boiling water place two green peppers and let them cook for about 5-7 minutes (don’t overcook them!)
6) put the tomato sauce on the bottom of the Pyrex dish; remove the peppers from the boiling water (be careful not to burn yourself), let them cool slightly and stuff them with quinoa/mushroom/onion/celery mixture.
7) place the peppers in the pyrex dish (the peppers should fit snuggly into the dish and be in the upright position), cover with foil and bake for about 40-50 minutes.
8) serve the peppers with sourcream and shredded cheese!

Note: the directions sound a bit more complicated than they really are! Please give this recipe a try.

There are pictures of the few stages of the process on my blog: check them out ;)

Shiitake Cashew Soup
by Stephanie Jones

# 57

2 T butter
3-5 garlic cloves, minced
1 pound wild mushrooms
1/2 tsp sea salt

Heat butter, cook garlic until fragrant. Add mushrooms and salt, cook until butter is absorped and begins to release.

Because I feel a lack of creativity submitting that one, Here is a second best recipe:

Shiitake Cashew Soup
Vegetarian and gluten free
Makes 6 servings

1 c cashews, plus extra cashews halved for garnish
1 Tbsp olive oil
2 medium yellow onions, diced
4 cloves garlic, chopped
1 3-inch knob of ginger, peeled and grated
8 oz shiitake mushrooms, stemmed and caps sliced
1 tsp kosher salt
¼ tsp cayenne
5 c basic chicken stock or roasted vegetable stock
1 small head Napa cabbage, thinly sliced
½ jalapeño pepper, seeded and minced
1 Tbsp toasted sesame oil
2 Tbsp brown rice vinegar

Soak cashews in 3 cups cold water (or to cover) for 8 hrs.

Heat olive oil in a large soup pot over medium high heat. Add onions and sauté until translucent, about 5 min. Add garlic, ginger, mushrooms, salt, and cayenne pepper and cook for about 5 more min. Pour in stock and add cabbage and jalapeno. Bring to a boil. Meanwhile, drain cashews. In a food processor, blend cashews with 1 cup water until smooth. Strain through a fine-mesh sieve and add to the pot, stirring well. Lower heat under the pot and simmer soup, covered, for 20 min. (at this point, the soup can be refrigerated for up to 3 days or frozen for 1 month.)

Turn off heat and stir in sesame oil and rice vinegar. Serve in warmed bowls garnished with a couple cashew halves.

Morels, please

Tilapia Tacos with Shiitake and Bell Pepper
by Margot Finn

# 58

1 lb Tilapia Fillets
2 T. neutral-flavored oil
1/2 t. cumin
1/2 t. oregano
1/2 t. mild chili powder
1/8 t. cayenne
6-10 shiitake caps, sliced(~1 1/2 cups; if dried, soak in hot water for at least 15 min and reserve soaking water)
1/2-3/4 c. reserved soaking water or stock (mushroom, vegetable, or chicken)
1 bell pepper, sliced
2 garlic cloves, minced
1 cup crumbled or shredded cheese (we especially like queso fresco, goat cheese, feta, sharp cheddar, and gruyere)
flour tortillas (2 large or 3 small per person; 1 lb. tilapia will serve 4-5)
salsa (optional)

1. warm the tortillas by wrapping them in foil and placing them in an oven on low, or skip this step and microwave briefly or heat in a skillet just before serving
2. heat 1 T. oil in a non-stick pan over medium-high heat until it shimmers
3. pan-fry the tilapia until it is well-done; ignore everything you have ever known about how to cook fish and cook the hell out of it; let it brown and cook through
4. meanwhile, heat the other T. oil in another skillet over medium-high heat; add the garlic and saute the garlic for 1-2 min, add the sliced bell pepper and saute 3-4 min, and then add the shiitake and saute 2-3 min just until soft, salt to taste
5. when the tilapia is browned on both sides add the cumin, oregano, chili powder, cayenne, and ~1/2 t. salt, and break the fillets up with a spatula until you have a pan full of crispy, browning seasoned fish flakes
6. pour enough soaking water or stock into the tilapia pan to just cover the bottom of the pan and cook until the moisture has been absorbed/evaporated
7. for hard cheeses: heat each tortilla in a clean skillet over medium heat, and sprinkle some cheese in the center, top with about 2-3 T. of tilapia flakes, 1/4 c. of the shiitake saute, and 1-2 t. salsa if desired
for soft cheeses: fill each tortilla with 2-3 T. of tilapia flakes, 1/4 c. of shiitake saute, 1­2 t. salsa (if desired) and 1 T. cheese

notes: 1) for best results, use fresh tortillas, good cheese, and homemade salsa
2) feel free to experiment with the seasonings­the heart of this meal is the chewy, crispy tilapia paired with the richness of shiitake­we were surprised to like the gruyere, and find we like it even more with some sage in the tilapia; sometimes corn or spinach will make its way into the vegetable saute if we have some around, and different kinds of salsa will change the dish as well. it’s an easy and flexible weeknight dinner, and quite cheap because the quality of the fish really doesn’t matter.

For a complete meal, start with fresh guacamole and tortilla chips, and serve the tacos with black beans simmered with garlic, ginger, onion, bell pepper, thyme, all spice, and orange juice and either traditional Spanish rice or cilantro-lime rice.

Mushroom Bisque
by Kevin D Weeks

# 59

1/2 lb button mushrooms ­ sliced
1/2 lb shitake mushrooms ­ sliced
1/2 lb small portabella mushrooms ­ sliced
2 oz dried porcini mushrooms
3 tbsp olive oil
salt to taste
1 tsp Herbes de Provence
2 tbsp butter
3 ea shallots ­ sliced
1/2 c white wine
1/2 c beef or chicken broth (may need more)
1 c heavy cream
fresh chives ­ chopped (for garnish)
crème fraiche or sour cream (for garnish)

Bring 1 cup water to a boil then pour over dried mushrooms. Allow to rehydrate for 15 minutes. Pour through a fine strainer to filter out any dirt. Reserving the liquid.

Add fresh mushrooms to a large skillet over medium-high heat and sprinkle with salt. Cook, turning over frequently with a spatula, until mushrooms begin to give up their liquid. Drizzle with olive oil and sprinkle with Fines Herbes. Continue cooking and stirring until mushrooms have given up most of their liquid. Add shallots, rehydrated porcini, and butter and cook until you can smell the shallots.

Add the white wine to the skillet and reduce to about three tablespoons. Add beef or chicken broth and liquid from rehydrated porcini. Cook about five minutes.

Pour mushroom mixture into a blender and puree. Add cream and mix. Add additional stock if needed to achieve desired consistency. Serve with a splash of dry sherry and topped with a spoon full of crème fraiche or sour cream.

Grilled Pizza with Shiitakes
by Brian Cook

# 60

2 tablespoons sugar
2 teaspoons kosher salt or 1 tsp. table salt
1 tablespoon olive oil
3/4 cup warm water (110-120 F)
2 cups bread flour
1 teaspoon instant yeast
2 teaspoons olive oil

2 T. olive oil (divided)
6 oz. fresh shiitake mushrooms
1/4 cup thinly sliced shallot
1 cup grated fontina cheese
optional: truffle oil

1. Combine the sugar, salt, olive oil, water, 1 cup of flour, and yeast
2. Add the remaining cup of flour gradually, stirring until the dough begins to come together
3. Turn dough onto a lightly floured surface and knead for 15-20 min. or until you can tear of a small piece and stretch it until a taut membrane forms (the baker’s windowpane); if it rips before forming the membrane, keep kneading
4. Roll the dough into a smooth ball on the countertop and place in a glass or stainless steel bowl, top with 2 t. olive oil and roll to coat
5. Tightly wrap the bowl with plastic wrap and place in the refrigerator for 18-24 hrs.

To bake:
6. Fire up the grill­you want it hot to cook the pizza (white/gray ash for charcoal or high heat for gas) or heat the oven to 500 (with a pizza stone on the floor or bottom rack if you have one)
7. Split the dough into two equal parts using a sharp knife, flatten each into disks and fold them over to form a ball.
8. Wet your hands and dampen the countertop slightly and roll each ball until it has a smooth surface, cover with a towel and let rest for at least 30 min.
(Note: if you don’t want to bake one or both of them 24 hrs after making the dough, you can follow the steps up to here and put the ball(s) of dough into ziplock bags sprayed with cooking spray and return them to the refrigerator for up to 6 days)
9. prepare toppings: heat oil and saute the shallots until golden, add the shiitakes and saute until they release their juices and the sugars in the shallots are starting to carmelize
10. sprinkle flour onto a pizza peel or cookie sheet, and begin to stretch the dough into a round, forming a lip at the edge with your fingers; rotate it after each stretch to prevent it from sticking to the pan
11. (optional) rest for another 30 min. for a chewier crust, or bake immediately
12. slide the dough onto the hot grill, and cook just until done on that side; remove with a peel or spatula and place cooked side up on a floured surface
13. brush with olive oil, sprinkle half the shiitake and shallot mixture evenly over the surface, and top with shredded fontina, dot with truffle oil if using
14. carefully slide the pizza back onto the grill and cover immediately
15. check every 2 min. for doneness;
16. when dough is cooked on the bottom, slide the cookie sheet or a pizza pan underneath to prevent it from burning, cover the grill and cook just until the cheese is melted: alternatively, remove from the grill and broil it quickly to melt the cheese before serving
for the oven: top pizza before baking for 7-10 min at 500 or until golden brown) and rest for 3 min before serving

Narrow Noodles w/ Shiitake, Shrimp, Ham & Oyster Sauce
by Mary Taylor

# 61

8 ounces dried narrow noodles, such as somen or angel hair pasta
1 tablespoon sesame oil
3 tablespoons plus 3 tablespoons oyster sauce
2 tablespoons vegetable oil
2-3 ounces sliced and dried shiitake - reconstituted and squeezed to eliminate excess moisture
1 pound medium shrimp
4 ounces ham, cut into 1/8" strips
1 tablespoon chopped ginger root
4 green onions (cut into 1" pieces) or 1/4 cup chopped chives

Cook noodles, drain, and mix with sesame oil and 3 tablespoons oyster sauce. Cover and set aside.
Heat vegetable oil in a skillet over medium heat. Add the reconstituted shiitake, shrimp, ham and ginger. Stir fry until shrimp are just barely cooked. Add remaining 3 tablespoons oyster sauce and green onions.
Arrange noodles on individual plates. Pour shrimp mixture over noodles and serve to 4 delighted diners.

Wild Mushroom Mix Recipes

Smokey Chicken & Wild Mushroom Paella
by Bryce

# 62

2 tablespoons extra­virgin olive oil
4 chicken thighs boned skinned and cut into medium sized pieces
3/4 pound fresh wild mushrooms (we used oyster and shitake mushrooms from the local farmers market in Laramie)
4 ounces greenbeans
2 cloves of garlic peeled crushed and chopped
1/4 pound chorizo sausage
1/2 cup white wine
1/4 cup Sofrito
1 quart chicken stock
1 pinch saffron threads
2 bay leaves
1 tablespoon salt
1 1/2 cups arborio rice (risotto rice)

1. Prepare a charcoal fire with about a quart and a half of brickets - DO NOT USE STARTER FLUID OR "QUICK LIGHT" BRICKETS.
2. Starting on your stove, heat the olive oil in a paella pan over high heat.
3. Add the chopped garlic and then the chicken and sauté until brown on all sides, about six minutes.
4. add the mushrooms and sauté until they soften and begin to turn golden.
5. Remove paella pan from the stove and take it to your grill.
6. Grill should be hot, add a handfull of oak (or other wood) chips or kindling strips to fire, and place paella pan on grill.
7. Quickly add white wine, which should begin to boil off as oak begins to burn.
8. Follow with Sofrito and stir.
9. Add Chicken stock.
10. Crush the saffron and add it to the pan.
11. Add bay leaves, and salt.
12. Stir in Rice
13. If wood chips have burned themselves out add another handful and cover grill.
14. Cover grills baffles halfway (top and bottom) for a medium low heat - chips should begin to smoke.
15. Cook at a slow boil for 10 to 15 minutes or until the liquid is absorbed.
16. Do not stir or break the surface of the Paella with a spoon or other impliment while the paella is cooking, or the rice will cook unevenly.
17. Remove from grill and serve immediately.

Wild Mushroom Bruschetta
by Rocky-cat

# 63

1/2 lb. assorted mushrooms, such as cremini, shiitake, and oyster
1 Tbs. olive oil
A healthy splash of sweet Marsala
salt to taste, if necessary
4 1/2-inch thick slices from the center of an Italian boule-style bread
Olive oil to drizzle
1 garlic clove, peeled and cut in half

Clean and trim mushrooms, discarding stems as necessary. Slice thickly. Heat 1 Tbs. olive oil in a skillet and saute mushrooms until they’ve given off their liquid. Add a splash of sweet Marsala and cook down until almost all of the liquid is evaporated. Add salt to taste, if necessary.

Meanwhile, grill or broil bread slices directly on the oven rack until lightly browned. Remove from grill or oven and cut in half if slices are very large. Push in lightly on bread to break surface and drizzle lightly with olive oil. Rub all bread surfaces, especially crusts, with cut sides of garlic clove.

Top with mushroom mixture and serve hot or warm.

Divine Wild Mushroom Pâté
by Jac Charlesworth

# 64

1 cup dried wild mushrooms (porcini, shitake, chanterelle, lobster and oyster etc) ­ rehydrated and liquor reserved
2-3 cups of fresh mushrooms (cremini, shitake, oyster, morel etc) - sliced
4oz butter (1 stick)
2-3 cloves of garlic ­ crushed
¼ cup of sherry or white wine
½ cup cream
1 handful Italian flat leaf parsley and/or tarragon
Salt and plenty of cracked black pepper to season

Rinse the dried mushrooms to remove any residual grit. I use porcini for their amazing texture and shitake, chanterelle, lobster and oyster mushrooms for their rich flavor. Really any mushrooms will do but avoid using too many wood-ears because their texture is too gelatinous.

Cover with boiling water and allow to soak, then simmer them very gently for 10 minutes. Drain the rehydrated mushrooms but reserve the liquor as much of the rich flavor has been transferred there.

For the fresh mushroom, select your favorite combination. I primarily use morels when I have them, and bulk out with some milder cremini, white or honey brown mushrooms. When fresh morels are unavailable I use a mixture of fresh shitake, oyster and cremini mushrooms for the combination of tastes and textures.

Clean and roughly slice the mushrooms and cook them until they are nicely browned and reabsorbing their released moisture. Use at least half a stick of butter to sauté the mushrooms, if not more. The more butter the creamier the pâté and the better that cool, smooth mouth feel when it first hits the palate. Season the mushrooms with salt and pepper as you cook them and add 2-3 cloves of crushed garlic towards the end of the browning process, so that the garlic doesn’t burn but remains a major player in the flavor stakes.

Deglaze the pan with sherry or white wine, depending on your preference. I like sweet sherry, especially if I’m going with a peppery pâté, but use white wine if you prefer a slightly lemony edge.

At this point you can turn the heat down to a happy simmer, add the rehydrated dried mushrooms, half a cup of good quality cream and a little of the mushroom liquor. Be careful not to add any of the sediment that may have settled at the bottom of the mushroom liquor because you don’t want any grit in the pâté.

Allow the whole mixture to simmer and infuse until the cream reduces. Use the mushroom liquor to stop the mixture reducing too much. It’s a balancing act but you want the mushrooms well coated in the cream mixture but not swimming in gravy. The cream mixture should thicken slightly. At this point add as much cracked black pepper as you can handle, and season with salt as required. Remove from the heat and continue to stir occasionally as it cools so you don’t get a skin forming.

Once the mixture is luke-warm, and a good handful of chopped Italian flat leaf parsley and/or fresh tarragon and blend the whole mixture in a food processor until smooth but not total paste; it should retain some fine mushroom texture. Taste and season again if required. Transfer to small serving bowls and top with cracked pepper and/or some more finely chopped herbs. Chill for a few hours or overnight then serve with hot ciabatta toast or on melba crackers.

Leftover pâté is also amazing when mixed through pasta as if it were a pesto, or a dollop can be added as the finishing touch to a creamy mushroom soup, or used as a filling in home made ravioli, and melted over a freshly grilled rib-eye...priceless.

Wild Mushroom Bruschetta
by Rocky-cat

# 65

/2 lb. assorted mushrooms, such as cremini, shiitake, and oyster
1 Tbs. olive oil
A healthy splash of sweet Marsala
salt to taste, if necessary
4 1/2-inch thick slices from the center of an Italian boule-style bread
Olive oil to drizzle
1 garlic clove, peeled and cut in half

Clean and trim mushrooms, discarding stems as necessary. Slice thickly. Heat 1 Tbs. olive oil in a skillet and saute mushrooms until they’ve given off their liquid. Add a splash of sweet Marsala and cook down until almost all of the liquid is evaporated. Add salt to taste, if necessary.

Meanwhile, grill or broil bread slices directly on the oven rack until lightly browned. Remove from grill or oven and cut in half if slices are very large. Push in lightly on bread to break surface and drizzle lightly with olive oil. Rub all bread surfaces, especially crusts, with cut sides of garlic clove.

Top with mushroom mixture and serve hot or warm.

Hemingway’s Risotto with Wild Mushrooms
by Ted Fondulas

# 66

Serves 4- 6

1 pound wild mushrooms, cleaned and sliced*
3 tablespoons vegetable oil
1/2 lemon, juiced
2 medium shallots, chopped
4 ounces butter, unsalted

6 ounces Arborio rice
1.5 qt. mushroom stock, warm
1 garlic clove, small
2 tbs. white wine
1 tsp. white truffle oil
.5 tsp. fresh thyme

Sauté the mushrooms in the vegetable oil about 5 minutes, or until tender. Squeeze the lemon juice over them, season to taste and set aside.

Place shallots and 2 oz. of butter in medium size pot. Sweat until tender over low heat, 3 to 5 minutes. Stir in rice and cook for another 2 minutes until it is completely coated. Slowly add mushroom stock a small amount at a time. It should bubble at first, then form a creamy liquid. Raise the heat to medium. Keep adding the stock until half of it is gone, Add garlic clove and white wine. Add salt to taste. When you are left with about a cup of stock add the cooked mushrooms to rice and continue to stir. Add the remainder of chicken stock. Stir.

(At this point you may shock the rice by placing it on a sheet pan lined with parchment paper, and refrigerate for reheating later. When ready to serve, bring the cooled rice to room temperature. Place it in a pot and warm. Proceed to next step.)

Finish the rice with the remaining butter and drizzle of truffle oil. Sprinkle in fresh thyme and add mushrooms previously cooked. Adjust seasoning. Serve immediately.

NOTE: The rice should be slightly chewy when you’re done and the all of the liquid (cream) should not be absorbed into the rice, but should serve as a sauce. You may use less or more stock when cooking depending on your heat levels and personal taste.

*Wild mushrooms may be substituted with brown and white mushrooms.

Mushroom Stock
1.5 qt. water
2 lbs. mushroom stems
1 sprig thyme
1 medium size onion, quartered

Combine all ingredients in a pot. Bring to a slow boil. Cover and steep for 20 minutes. Strain. For additional flavor add one or all of the following:
1. 1 tbs. of porcini powder (available in gourmet food stores)
2. Liquid from steeping dried morels: cover about 1 oz. of morels with 8 oz of hot water. Let steep for about 20 minutes. Strain through a fine mesh sieve. You may also add the re-hydrated morels to the fresh mushroom mixture for added depth or save for another use.

Wild Mushroom Napoleon
by george seitz

# 67

20 Napoleons

1 pd morilles 1 pd champignons
1/2 Quart heavy cream
3 shallots
twig of Thyme
salt and whita pepper
Puff Pastry yourself made (best!) or purchased commercial sheets
Sautee sliced champignons with shallots in butter until just turning color add Morilles let cook for 3 minutes add heavy cream thicken sligtly, season to taste.
Spoon over baked puff pastry strip,top with another baked puff pastry strip
Top with Glacage (1/2 Hollandaise 1/2 whipped cream
place under salamnder and brown off
garnish with sprigs of fresh herbs
a great appetizer

Savory Mushroom Oatmeal
by Knifethrower

# 68

2 cups organic old fashioned oats
3 1/4 cups boiling water
2 1/2 teaspoons Better Than Bouillon mushroom base*
1 cup of dried wild mushrooms
2 cups of sliced fresh Shitake, Porcini and/or Crimini mushrooms
1/2 teaspoon freshly ground mixed color peppercorns (black peppercorns alone are too bossy - mixed ones just play better here)
3 Tablespoons Olive Oil
1 small sprig of fresh Thyme
Sea salt to taste
1 Tablespoon white truffle oil for finishing

Preheat oven to 325 degrees and butter a small casserole dish.

Break dried mushrooms into smallish pieces, about a half inch or smaller. Rinse dried mushrooms in a splash under the tap and soak them in the boiling water. Soak them for five minutes and strain the liquid through a coffee filter lined strainer. Press most of the liquid from the mushrooms and set aside. Add the bouillon to the water, stir dissolve fully.

Heat the olive oil over low to medium and saute the fresh mushrooms with the pepper and Thyme for about six minutes, or until just a hint of gold starts to show on them. Do not overcook them.

Place bullion/mushroom liquid in casserole and gently fold in all mushrooms and oats. Do not stir more than it takes to settle ingredients in the dish. Cover dish tightly with aluminum foil and the casserole lid if available.

Bake for 20-35 minutes, until the broth has absorbed and oats are tender to the bite. Do not stir this dish as it cooks or the oats will become gummy! (Organic oats from Bob’s Red Mill work very well)

Finish with sea salt and drizzle with truffle oil.

(I recommend serving this alongside a hearty braised beef dish done in a bath of Dunkelweisen, perhaps short ribs. The aromas blend well, wheat and oat. It smells like a bakery as it all cooks.)

* I sometimes substitute dried Porcini powder (and kosher salt to taste) for the bullion when I have it on hand.

Wild Mushroom Cheesecake with a Walnut Crust
by Trent Mack

# 69


1 lb. assorted wild mushrooms(shiitake,porcini,oyster, morels, ect.)

2 Shallots, minced

3 oz butter

.5 fl oz brandy

.5 fl oz sherry

2 fl oz heavy cream

1 Tbsp. Fresh thyme minced

1 lb. plus 4 oz cream cheese

12 oz Gorgonzola cheese

4 eggs

3.25 oz toasted walnuts, coarsely chopped

1 oz bread crumbs

1) Sauté the mushrooms and shallots in 2 oz of butter

2) Add brandy, sherry, to finish the duxelles and reserve

3) In a food processor combine gorgonzola, cream cheese, fresh thyme, eggs, heavy cream, and process until fully combined.

4) Fold in duxelles

5) Combine walnuts and bread crumbs in a small bowl.

6) Melt remaining 1 oz of butter and add to walnut and bread crumbs.

7) In a 9 inch spring form pan press walnut/bread crumbs evenly across the bottom to form a crust.

8) Pour in the duxelle filling

9) Bake in a hot water bath at 350 degrees F. for about 40-45 min Let cool and cut into 16 slices.

I plate this with apple and pear chips, a small amount of mixed green lettuce and drizzle black truffle oil and black pepper.

Magic Balkan Mushroom Soup
by Magic Balkan Mushroom Soup

# 70


1 ½ lbs. assorted wild mushrooms, wiped clean, and chopped
1 med. yellow onion, diced
1 clove garlic
2-3 T. veg. oil
1 T. butter
2 T. sweet imported paprika
1 T. kosher salt
1 T. dill weed (fresh is best but dry is OK)
Optional: 1 t. Vegeta (a popular Balkan seasoning mix sometimes available at local supermarkets)
Several grindings of black pepper
8 cups chicken broth (vegetarians can use water and/or vegetable broth)
(homemade is preferable to canned, but the latter will do in a pinch)
1 lg. peeled, diced potato
2/3 C. sour cream
2/3 C. chopped Italian parsley

Sauté diced onion, then garlic, in oil/butter until translucent. Add chopped mushrooms & sauté until soft. Mix in paprika, salt, dill weed, pepper (& Vegeta). Add broth & simmer about 30 mins. Add diced potato & cook through (approx. 20 mins.). Add sour cream & simmer 5 mins. or until ready to eat. Add chopped parsley when ready to serve. Serve with crusty bread as light meal or soup course for larger meal. Yield: about 9 cups or 4-5 servings.

Mushroom Lover’s Dream Risotto
by Sherry Jahoda

# 71

2 Cups Aborio rice
6 Tbsp. unsalted butter (put aside 4 Tbsp.)
2 Tbsp. olive oil
Approx. 5-6 Cups organic beef broth
1 lb. mixed wild mushrooms
1/2 Cup Dried Funghi Porcini reconstituted or 2 fresh Portobello mushrooms
Dash of cayenne pepper
1/2 cream

Melt the 2 Tbsp of butter then add olive oil, add rice and stir to awaken its "riceness". Stir the simmering broth into the rice continuously adding enough at a time to induce the rice to leisurely drink amidst pleasantly rolling bubbles.

After rice partakes (around 25 minutes) - should be almost al dente - then momentarily take from the heat.

Puree the Porcini (or Portobello just the cleaned cap) with the cream and dash of cayenne and infuse the rice with their essence.

Place back on the welcoming heat and stir gently to arouse the rice to plump out, but make sure not too much as it will turn into an unhappy much. The risotto should be wonderfully creamy, almost saucy, and do give it enough broth to fulfill it. It should still have plenty of yell in its bite.

In the meantime, lightly saute the beautiful mushrooms in a Tbsp. of butter.

Now to ravish the risotto with its just desserts: Add the sauteed mushrooms and the 3 Tbsp of butter.

Taste to make sure it is soothing and balanced. Parmigiano may accompany the risotto to meet one’s taste.

Fresh Wild Mushroom Ragout with Sautéed Polenta
by Una Raymond

# 72

(serves 4 as an appetizer)

4 tablespoons butter or margarine
3 tablespoons olive oil
1 lb. morels or other wild mixed mushrooms
1/4 cup spring onions (white and pale green parts only)
1 large clove garlic - minced
1 tablespoon balsamic vinegar
1/4 cup chicken broth
1/2 cup heavy whipping cream
1/4 cup cilantro - chopped (leaves only)
1/2 cup grated gruyere cheese
1 tube of already-prepared polenta

Melt 2 tbs butter with 2 tbs olive oil in large frying pan over medium heat. Add mushrooms and saute until slightly browned, stirring, 10 minutes. Add spring onions, garlic and balsamic vinegar and saute until tender, 2 minutes. Add broth and simmer for one minute. Stir in cream and half of cilantro and simmer for another minute. Season to taste with salt and pepper. Keep warm.

Meanwhile, cut 8 half-inch slices from prepared polenta and saute with remaining butter and olive oil in large frying pan until slightly crisp, about 2.1/2 minutes each side.

Transfer polenta to four plates and top each slice with warm mushroom ragout. Sprinkle with grated cheese and remaining cilantro and serve. Enjoy!

China Long Bean with Shrimp and Mushrooms in a Black Bean Garlic Sauce
by Courtney Nzeribe

# 73

Serves 2-3 persons

1 bunch China Long Bean cut into manageable pieces (I cut mine into thirds)
1 cup assorted mushrooms (enoki, shitake, oyster, etc,)
25 raw shrimp with shells on (of course you can add more or less)
1 tablespoon vegetable oil
1 tablespoon Sambal Oelek (available pre made in Asian specialty depts.)
1 tablespoon Black Bean Garlic Sauce (available pre made in Asian specialty depts.)

Heat wok to very hot. Add oil. Add beans and fry for approx 5-8 min until they start to brown and pucker in the skin. This brings out the flavor of the bean. Add shrimp and cook until just pink. Add quickly the mushrooms. Toss quickly and add the Sambal Olelek and Black Bean Garlic Sauce. Toss until evenly coated and serve warm.

Mushroom Emerald Curry
by Mohini

# 74

I used:
a handful of king oyster mushrooms, thinly sliced
a handful of brown and white shimeji mushrooms, also called beech mushrooms
1 big bunch of spinach, chopped in a food processor
ground cumin
garam masala
curry powder
finely chopped onion, garlic, and ginger
red chili powder
1 large black cardamom pod
a few big green chilies
spoonful of olive oil
half a spoon of sugar
salt to taste
fresh cilantro leaves to garnish

My method:
1. On medium, heat some oil.
2. Cook the onion with garam masala and cumin until slightly browned, not burnt.
3. Add the garlic, ginger, chilies, and cardamom, and let them cook until slightly tender.
4. Add the mushrooms, salt, and chili powder, and cook for a few minutes.
5. Add the spinach, sugar, curry, salt, and a little water, and cook on medium-high heat.

The secrets to preserving the beautiful emerald color are: not covering it while you cook, using the higher heat for a shorter time, and adding that bit of sugar.

Serve hot, with your choice of rice, paratha, roti, or naan!

Mushroom … Wild Rice Soup (Vegan)
by Christine Campbell

# 75

Makes 8 servings (1/2 gallon)
Wild rice, uncooked 2 c
Onion, small dice 1 c
Shallot, minced 1 ea
Garlic, mashed 4 cl
Carrot, small dice 1 c
Celery, small dice 1 c
Red bell pepper, sm dice ½ c
Sundried tomatoes, diced ½ c
Shiitake mushrooms, sliced 2 c
Morel mushrooms, sliced 2 c
Chantrelle mushrooms, sliced 1 c
Thyme, salt, pepper, tumeric,to taste


Sauté onions, shallot, garlic, carrots, and celery in olive oil until onions are translucent. Add red pepper, sundried tomatoes, and mushrooms. Sauté for about 5 minutes, deglaze with white wine if desired, and then add the stock. Bring to a boil and then simmer for approximately ½ hour.

Meanwhile, cook the rice (4:1 ratio). Add to the soup when fully cooked.

Beer­Battered Squash Blossoms with Wild Mushroom Stuffing
by Miladel Pamatmat

# 76

2 cups wild mushrooms, coarsely chopped (criminis, shitakes, chanterelles, morels, oysters, you name it. Any mix will do)
1 shallot, fine chopped
2 Tbl butter
2 Tbl roasted poblano peppers, chopped (optional)
1/2 Tbl oregano, chopped
1/4 cup mascarpone or ricotta cheese
Salt & pepper
16 squash blossoms. If you can find the female blossoms with young squash attached to them, even better.

1 cup flour, sifted
1 cup beer, cold
1/2 teaspoon salt

Oil for deep frying

Saute mushrooms and shallots in butter until liquid releases and evaporates. Let it cool. Mix with the poblano, oregano, and cheese. Season with salt & pepper to taste. Stuff squash blossoms with mushroom stuffing. Do not overstuff or the flower will break.

For batter, combine flour and salt and whisk together with the beer.

Dip blossoms in batter, coating all sides. Let the excess drip off. If you have a small baby squash attached to the blossom, leave the end of it unbattered.

Deep fry in oil, until lightly golden, turning to make sure all sides fry well. Set on paper towel to remove excess oil. Salt if so desired.

Can be served on salads, with a light cheese sauce, or just straight up. Nom nom, yum!

Pan Seared Filet Mignon with Wild Mushrooms
by Jeff Wampler

# 77

Serves 8 as a small plate

1 pound filet mignon
12 ounces wild mushrooms such as chanterelle, oyster, or morels,
1 shallot, small diced
1 T. Creole or Cajun spice
2 tsp. finely chopped thyme
2 tsp. finely chopped Italian parsley
2 large Yukon Gold potatoes, skin-on and sliced ¼ inches thick
1 T. butter
½ C. balsamic vinegar
Zest of one lemon
Salt and freshly ground pepper
Olive oil

1. Make a balsamic reduction. In a small sauce pan combine the balsamic vinegar and lemon zest. Bring to a vigorous boil and reduce until it becomes like syrup.
Strain out zest and set reduction aside.
2. Season the beef. Place the filet mignon on a plate and rub thoroughly with the spices. Cover with plastic wrap and let the beef come to room temperature (at least 30 minutes).
3. Parboil the Potatoes. Cover the potato slices with cold water in a pot and bring to boil. Lower heat to a simmer and cook potatoes until they are al dente. Be careful not to over cook the potatoes at this stage since they will finish cooking later when they are sautéed. Drain potatoes, toss with a little olive oil and allow to cool.
4. Sauté the Mushrooms. Cut or tear the mushrooms into half inch pieces. Heat 2 T. olive oil in a sauté pan until smoking and add the mushrooms. Cook, stirring occasionally, for about 4 minutes seasoning with salt and pepper. Add the shallots, butter, 1 tsp. thyme, and 1 tsp. parsley and continue cooking for another 45 seconds. Set mushrooms aside.
5. Sear the beef. In a sauté pan heat olive oil until just smoking and add the beef. Be careful not to burn the spices but get a good sear on all sides of the beef. Finish cooking in a 400 degree oven for about 8 minutes for medium.
6. Brown the potatoes. In a large sauté pan heat 1 T. olive oil until just smoking and add all the potatoes and season with salt and pepper. Cook until the potatoes are nicely brown and for the last 30 seconds add 1 tsp. thyme and 1 tsp. Italian parsley.
7. Finishing the plate. Remove the beef from the oven and allow to rest for 5 minutes. Reheat the mushrooms in the oven and start placing two slices of potato on each plate. Add some of the reheated mushrooms on top of the potatoes and then slice the beef so that each plate gets two pieces of beef. Drizzle with the balsamic reduction and serve.