Mushroom Recipes

Maitakes and Pasta

Photo by: Charles Haynes

4 to 6 servings
total time:
1 hour

Ingredients

1 ounce dried porcini
3/4 cup heavy cream
1 1/2 cups chicken stock or mushroom broth
1 pound maitakes clean and sliced
3 or 4 sprigs fresh thyme, chopped
2 cloves garlic, chopped
1 leek, chopped
4 tablespoons unsalted butter
salt and pepper
1 pound fresh pasta or dried, cooked as instructed on box
Reggiano Parmesan cheese
1/4 cup chopped parsley

Directions

In a large saucepan warm porcini, cream and stock gently for 30 minutes until the sauce is infused with mushroom flavor. Once you have infused the sauce take a slotted spoon and remove the porcini. Strain the sauce to get any of the lumps out. In a separate pan use one tablespoon of butter to saute chopped leek until soft and translucent. Once leeks are soft and translucent remove from pan and set aside. In the same pan add the rest of the butter and saute the sliced maitakes, add chopped thyme, salt and pepper. Start boiling your pasta at this point. When the mushrooms are just about done add garlic and saute for about a minute add cream sauce and leeks, cook gently until pasta is cooked. Plate with mushroom sauce on top of pasta and garnish with a dash of parsley and Parmesan cheese to your taste.

“Chicken” and Biscuits

Photo by: Peter Stevens

8 serving
total time:
1 hour

Ingredients

1 large onion, chopped
1 tablespoon of olive oil
2 to 3 cups of Chicken of the Wood, cleans chopped
3 tablespoons of flour
2 cups of milk
salt
pepper
paprika a dash
1/2 teaspoon marjoram
Packaged or from scratch biscuits
1 cup of cheddar cheese, grated

Directions

In a large saucepan warm olive oil and saute onions for 2 minutes. Add mushrooms cook for 5 minutes. Remove mushroom and onion set aside, using the same pan add flour and stir quickly to make a roux. Add milk to the roux once it becomes light brown in color and refrigerant. Make sure you are stirring the milk, mixing the lumps out. Now add the mushrooms and onions and cook for a few minutes. Make your biscuits as directed by the box, or your recipe, but sprinkle on the cheese before baking. Once the biscuit are done place one or two (or more) on a plate and pour mushroom sauce all over them!

Creamy Wild Mushroom Ragout

Oyster Mushroom Quiche

4 or 6 servings
total time:
45 minutes

Ingredients

6 ounces Oyster Mushrooms, sliced
1 Tablespoon butter
1 Tablespoon olive oil
1/3 cup of dry white wine
9 inch Pie crust
5 eggs
1 cup milk
salt a dash
pepper to taste
4 ounces shredded cheese

Directions

Preheat oven to 375° F. Saute mushroom in olive oil for 2 minutes, add wine and continue to saute until mushrooms are tender. Place mushroom in the pie crust. In a separate bowl beat eggs, seasoning and milk together then pour on top of mushrooms in the pie crust. Sprinkle cheese on top. Bake for 30 to 35 minutes.

Soy-Glazed Shiitake Mushrooms Sushi

Photo by: Loozrboy

Photo by: Loozrboy

4 or 6 servings
total time:
45 minutes

Ingredients
4 ounces dried shiitake mushrooms
boiling water, just enough to cover dried mushrooms
1/4 cup sugar
1/4 cup soy sauce

Sushi Rice

1 1/2 cups sushi rice
water for soaking
1 1/2 cups water
3 tablespoons rice vinegar
1 tablespoon organic cane sugar
3/4 teaspoon kosher salt
Sushi Seaweed for rolling (nori) and a sushi mat

Directions

To hydrate your dried shiitake, place mushrooms in large bowl and in a separate saucepan, boil water. Once the water is boiled pour water over the dried mushrooms until they are covered and let stand for about an hour. The larger the mushroom the longer it is going to take to hydrate. When they are hydrated remove the woody stems from the mushrooms with a paring knife and reserve soaking water. Place the cleaned mushroom in a medium saucepan. Add the reserved soaking water to the saucepan being careful not to add the grit which was left from the bottom of the bowl. Add sugar and soy sauce and bring pan to a boil. Turn down to medium-low. Let boil until the liquid has reduced to a half of a cup about 25 minutes. The sauce will be thin and a syrupy glaze.

Make the sushi rice. In a small saucepan cover the rice with cold water and soak for a half hour. Strain and rinse rice thoroughly. Drain and return to saucepan and add 1 1/2 cups of water. Bring to boil uncovered, then turn down to a simmer, cover for 20 minutes. Combine rice vinegar, sugar and salt in a small microwaveable bowl. Microwave the mixture for about one minute until the sugar is dissolved. Gently fold vinegar mixture into the rice.

Make Sushi Rolls

Place a sheet of nori on sushi mat. Rice should evenly cover from the near edge to about an inch from the far edge of the sheet.
Place your mushrooms and sauce in a line, starting on the near edge of the rice layer. Roll, tight and wait a minute before cutting. Cut into bit sized sushi pieces with a wet sharp knife.

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