4 cups, about 12 ounces fresh or frozen broccoli florets
2 slices of bacon, cut in small pieces
1 small thinly sliced onion
2 tablespoons white wine or balsamic vinegar
8 ounces, about 2 1/2 cups fresh white mushrooms, sliced
1 cup tomato wedges
1/2 teaspoon salt
In a medium saucepan bring 1 inch of water to a boil. Add broccoli; return water to a boil. Reduce heat and simmer covered, until crisp tender, 2 to 3 minutes; drain; set aside. In a large non stick skillet over medium high heat cook bacon until nearly crisp, about 4 minutes. Add onion; cook, stirring frequently, until onion is crisp tender and the bacon is crisp, 3 to 4 minutes. Stir in vinegar; cook, stirring constantly, until vinegar is reduced by half, about 30 seconds. Add mushrooms, tomatoes, salt and reserved broccoli; toss to coat. Serve immediately while slightly warm. Serves 6.
Mushroom Ragout
3 tablespoons oil
1 1/2 pounds fresh white mushrooms
1 large diced onion
1 1/2 teaspoons Italian seasoning
3/4 teaspoon salt
2 cups rotini pasta, uncooked
1 14.5 ounce can stewed tomatoes
1 15 to 19 ounce can white beans, drained
1/2 cup Parmesan cheese, divided
In a large skillet over medium heat, heat oil until hot. Add mushrooms, onions, Italian seasoning and salt; cook until tender, stirring occasionally, about 12 minutes. Meanwhile, prepare rotini pasta according to package directions; keep warm. Add stewed tomatoes and white beans to skillet; heat through. Stir in 1/4 cup Parmesan cheese and serve.
Variation: Serve over prepared orzo or polenta, if desired.
Serves 6
Grilled Mushroom Packets
1 pound fresh white mushrooms, sliced
2 medium zucchini, sliced
1 medium onion, thinly sliced
1 red bell pepper, diced
1/2 cup couscous (uncooked)
1/2 cup homemade or bottled barbecue sauce
1/2 teaspoon salt, optional
Preheat outdoor grill or oven to 425F. Place mushrooms in a medium bowl. Add zucchini, onion, red pepper, couscous and barbecue sauce; toss until well coated; set aside. On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each pieces place mushroom mixture, dividing evenly. Bring long sides of oil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on prepared outdoor grill, about 5 inches from heat source or in oven. Cook until vegetables are tender and couscous is cooked (on grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Remove; let stand for 5 minutes. Carefully unfold foil and serve. Serves 4.
Roasted Portabellas
4 whole Portabella mushrooms
1 medium red onion
1 bunch asparagus
1 tablespoon olive oil
1 tablespoon fresh thyme sprigs
1/4 teaspoon salt
1/4 teaspoon pepper
10 medium plum tomatoes
1/2 cup vinegar
1 1/2 cups olive oil
1 tablespoon salt
1 teaspoon pepper
In a food processor puree tomatoes, vinegar, olive oil, salt and pepper. Set aside. Trim the base of each mushroom stem. Season mushrooms with olive oil, salt, pepper and thyme. Roast in oven at 350 degrees for 10 to 15 minutes until soft. grill red onions with a tablespoon of olive oil in a saute pan. Set Aside. Blanch asparagus, cut into 2 inch pieces and set aside. Remove mushrooms from oven and cut lengthwise into halves. For presentation, lean 2 halves against one another on a plate and top with grilled onions and asparagus pieces. Drizzle plate with tomato vinaigrette. Serves 4.
Chinese Style Stir Fried Mushrooms
2 tablespoons peanut oil
1 teaspoon ginger, minced
1 teaspoon garlic, minced
8 ounces fresh Shiitake mushrooms, quartered
1 tablespoon soy sauce
1 tablespoon green onion, green part only, sliced
1 tablespoon sesame oil
Over medium high heat, heat a large heavy tablespoon skillet until a drop of water sizzles on the surface. Add oil, ginger, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add mushrooms; cook, stirring frequently, until mushrooms are golden brown, 3 to 4 minutes. Add soy sauce and sesame oil; cook and stir until most of the soy sauce evaporates, 1 to 2 minutes. Remove from heat; sprinkle with green onion. Top with toasted sesame seeds and serve over steamed rice, if desired. Serves 2.
Polenta with Mushroom Medley
8 slices ready to serve polenta
1/4 cup olive oil
1 pound fresh mushroom mixture including small Shiitakes, criminis, oysters and whites
1 cup dry white wine
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat grill or broiler until hot. Lightly brush olive oil on both sides of polenta slices. Place on a grill rack or broiler pan; grill or broil until golden, about 4 minutes, turning once; remove and keep warm. Trim mushroom stems and slice mushrooms, if necessary. In a medium skillet, over medium heat, heat remaining oil. Add mushrooms; cook and stir until lightly browned, about 2 minutes. Add wine and rosemary; simmer until reduced by half, about 3 minutes. Stir in salt and pepper. Place 2 polenta slices on each plate; top with mushroom mixture, dividing evenly. Serve immediately. Serves 4.
Mushroom Clafouti
2 tablespoons corn oil margarine
3/4 cup onion, chopped
1 1/2 pounds fresh white mushrooms, thinly sliced
1/3 cup Dry Sherry
1 1/3 cup skim milk
3/4 cup all purpose flour, unbleached
3 large egg whites
1 large egg
1/2 teaspoon thyme leaves, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup Parmesan cheese, freshly grated
Preheat oven to 350F. Using a Layout vegetable spray, spray a 10 inch fluted quiche pan or pie plate. For the filling: In a large skillet heat margarine until melted. Add onion; cook over medium low heat, stirring occasionally, until onion is just softened, about 3 minutes. Add mushrooms; cook, stirring frequently, until liquid has evaporated, 15 to 18 minutes; set aside. Meanwhile prepare the crust: In the container of an electric blender place milk, flour, egg whites, egg, thyme, salt and black pepper. Blend on high speed, until well beaten, 1 to 2 minutes. Pour 1 cup mixture into prepared pan forming a thin layer; set remaining mixture aside. Bake until firm to the touch, about 10 minutes. Remove from oven; transfer to a baking sheet; spoon mushroom mixture from skillet evenly over crust reserving 1/4 cup mushrooms for garnish; sprinkle with Parmesan cheese. Whirl remaining milk mixture in blender to combine; pour over cheese. Bake until puffed and brown, about 45 minutes. Remove from oven; allow to cool, about 10 minutes before serving (clafouti will lose some of its puffiness and flatten out). garnish with reserved 1/4 cup mushrooms and fresh thyme springs, if desired. Serve warm or at room temperature. Serves 6.
Mushroom Croquettes
1 3/4 cups Italian flavored bread crumbs, divided
3 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground black pepper
1 17 ounce jar meatless spaghetti or Alfredo sauce
1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered
1 large garlic clove
3 tablespoons olive oil, divided
Trim mushroom stems. In the container of a food processor, combine 1 pound of the mushrooms, the onion and garlic; pulse just until; coarsely chopped. In a large skillet, heat 1 tablespoon of the oil until hot. Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. Remove from heat, spoon into a large bowl. Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper. Form into ten 3 inch long croquettes. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; coat croquettes with bread crumbs. Slice remaining 1/2 pound mushrooms; set aside for later use. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot. Add sliced mushrooms; cook and stir until tender, about 5 minutes. Stir in spaghetti sauce; cook until hot about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired.Serves 5.
Mushroom Fettuccini
1 pound Fettuccini
4 ounces specialty mushrooms such as Crimini, Shiitake, Enoki, Oyster
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 cup pine nuts
3 ounces sun dried tomatoes, softened and minced
Cook fettuccini according to package directions. Meanwhile, in medium sauce pan, heat oil and saute remaining ingredients 2 to 3 minutes. Remove from heat; toss with hot cooked fettuccini. Top with fresh grated Parmesan cheese. Serves 6.
Shiitake Stir Fry
2 tablespoons peanut oil
1 pound fresh broccoli, cut
12 ounces fresh Shiitake mushrooms
2 medium green onions, chopped
1/4 cup dry roasted cashews
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Place frying pan over high heat, add oil. When oil is hot, add broccoli and salt. Stir fry for 1 minute. Add water and cook, stirring until broccoli is tender, yet crisp. Remove broccoli and set aside. Add mushrooms, onions and nutmeg. Stir fry until juices evaporate (about 3 minutes). Return broccoli to frying pan and stir to mix. Top with cashews. Serve with steamed rice. Serves 4.
Stuffed Portabella Mushrooms
4 medium portabella mushrooms
2 tablespoons butter
1/2 cup chopped onion
2 teaspoon finely chopped garlic
1/2 cup crumbled blue cheese
1/3 cup chopped walnuts
Preheat oven to 400F. Remove portabella stems; trim and chop stems, makes about 2 cups. In a medium skillet, over medium heat, heat butter. Add onion, garlic and chopped mushroom stems; cook and stir until onion is soft and mushrooms are lightly browned, about 5 minutes. Stir in cheese and walnuts. On a shallow baking sheet, place portabella caps, stem side up. Divide mushroom cheese mixture among portabellas. Bake until mushrooms are tender, about 20 minutes. Sprinkle with chopped parsley, if desired. Serves 4.
Shells with Fresh Mushrooms and Baby Peas
1 pound fresh white mushrooms
3 tablespoon extra virgin olive oil
1 cup sliced leeks or scallions
1 cup canned vegetable or low sodium chicken broth
1 14 1/2 ounce can diced tomatoes, drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups frozen baby peas
1 pound pasta shells
1/2 cup freshly grated Parmigiano Reggiano cheese
Trim mushrooms and thickly slice; set aside. In a large pot, bring 6 quarts of salted water to a boil. In a large skillet, heat olive oil over medium high heat. Add leeks and prepared mushrooms; cook stirring until tender, about 5 minutes. Stir in broth, tomatoes, salt and pepper; cook and stir, uncovered, until the liquid is reduced by half, about 5 minutes; stir in peas during the last 2 minutes. Meanwhile, cook pasta in the boiling water according to package directions until al dente. Transfer hot pasta to a large serving bowl; add mushroom and pea mixture and the cheese; toss until pasta is coated. garnish with chopped Italian parsley and additional cheese, if desired. Serves 6.
Hobo Pack with Mushrooms Italiano
1 pound small fresh white mushrooms
1 large red onion, cut in thin wedges
1/4 pound thinly sliced Prosciutto di Parma or smoked ham, cut into thin strips
2 large garlic cloves, thinly sliced
2 tablespoons olive oil
1 10 ounce bag pre washed spinach
Preheat grill or oven to 425F. Lay 2 sheets of heavy duty foil, each 24 inches long, one on top of each other. Trim mushroom stems. Combine mushrooms, onion, prosciutto and garlic in the center; arrange the spinach leaves on top; lay a third length of heavy duty foil on the top. Fold the edges of the foil sheets to securely close the pack. grill or cook on the center rack in the oven or until vegetables are tender, about 25 minutes. Serve over slices of grilled or toasted Italian bread, if desired. Makes about 3 1/2 cups. Serves 4.
Portebella Harvest Pitas
4 medium portabella mushroom caps, gills removed
1/2 cup bottled balsamic vinaigrette, as needed
3 cups fresh spinach leaves, trimmed and torn
1 large carrot, coarsely grated
4 large whole wheat pita pockets, warmed
8 ounces sharp Cheddar cheese, sliced
1 small tart apple, peeled, cored and thinly sliced
1/4 cup shelled, toasted and salted pumpkin seeds or walnuts, toasted
Over medium heat, heat a grill pan or 12 inch skillet. generously brush both sides of mushrooms with vinaigrette. grill mushrooms until tender and liquid evaporates, about 10 minutes, turning once; drain on paper towels and slice. In a medium bowl, combine spinach and carrot; toss with 3 tablespoons of the vinaigrette. Cut off 1/3 of each pita; open with fingertips. Spoon spinach carrot mixture, mushrooms, cheddar, apple and pumpkin seeds into pita pockets, dividing evenly. Serves 4.
Winter Portabella Mushroom Stew
4 tablespoons olive oil
1 large onion, cut into 1/2 inch dice
2 teaspoons chopped fresh rosemary
8 ounces portabella mushrooms, sliced 1/2 inch thick, gills removed
1 pound large white mushrooms, thickly sliced
1 14.5 ounces can diced tomato
3 tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon sherry vinegar
2 tablespoons butter
salt and ground black pepper, to taste
2 pinches red pepper flakes
Heat 1 tablespoon oil in large Pit as skillet over medium heat. Add onions and rosemary and cook stirring occasionally, until lightly browned, about 12 minutes; remove to a bowl. Return the pan to the stove and add half the remaining oil. When it's hot, add the portabella mushrooms and saute until nicely browned, about 5 minutes. Add portabellas to the onion mixture and repeat sauteing with the remaining oil and the white mushrooms. Return everything to the pan and add the tomatoes, tomato paste, garlic, 1 1/2 cups water and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the butter. Season with salt, pepper and red pepper flakes. Serves 4.
Smoky Spinach and Gruyere Stuffed Mushrooms
1 1/2 pounds white mushrooms, large, fresh
1/2 cup, divided extra virgin olive oil
4 teaspoons, divided minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
8 ounces spinach, trimmed
1 cup green onions, chopped
1/2 cup gruyere or Swiss cheese, freshly grated
1/4 cup bacon flavored bits
1/3 cup dry bread crumbs, packaged
1/4 cup parsley, fresh chopped
3 tablespoons toasted walnuts, crushed
Preheat oven to 400F. Remove stems from mushroom (save for another use); place caps in a large bowl. Add 3 tablespoons of the oil, 2 teaspoons of the garlic, the salt and pepper; toss to coat. Transfer to a shallow pan; roast, rounded side up, until lightly cooked, about 8 minutes; remove from oven. To prepare stuffing: Blanche spinach in boiling water for 1 minute; drain well and chop (makes about 1 1/4 cups); place in a medium bowl. In a large skillet over medium heat, heat 1 tablespoon of the oil; add green onions; cook, stirring frequently, until lightly browned, about 5 minutes; add to bowl along with the gruyere and bacon bits (makes about 2 cups); mix well. Turn mushrooms cavity side up. Spoon stuffing into mushroom caps. In a small bowl, combine bread crumbs, parsley, walnuts and the remaining 1/4 cup olive oil and 2 teaspoons garlic; mix well. Sprinkle over stuffed caps. Bake until browned, about 8 minutes. Serve warm. Serves 18.
Marinated Thai Style Mushrooms
1/3 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons creamy style peanut butter
1 tablespoon soy sauce
1 tablespoon Oriental sesame oil
1 teaspoon minced garlic
1/2 teaspoon minced, fresh ginger
1/4 teaspoon salt
1/4 teaspoon red pepper, crushed
1 pound fresh, white mushrooms, quartered
In a small saucepan combine vinegar, sugar, peanut butter, soy sauce, sesame oil, garlic, ginger, salt and crushed red pepper. Cook over medium low heat, stirring frequently, until hot, about 4 minutes. Meanwhile, in a large bowl place mushrooms; pour hot marinade over mushrooms; toss to coat. Let stand at room temperature to blend flavors, about 20 minutes. Serve as is or toss mushroom mixture with romaine lettuce, chopped bell pepper and enoki mushrooms, if desired. Serves 6.
San Francisco Mushroom Rolls
1 pound mushrooms, chopped fine
1/2 cup butter
6 tablespoons flour
1 teaspoon salt
2 cups light cream
2 teaspoon lemon juice
1 small onion, minced
1/2 loaf sliced white bread, crusts trimmed
4 tablespoons melted butter
Saute mushrooms and onions in butter five minutes. Cool slightly. Add flour, salt and blend well. Stir in cream. Cook, stirring constantly until quite thick. Add lemon juice and cool. With rolling pin, roll bread slices until they are as thin as pastry. Spread 1 tablespoon of filling on each slice enough to cover. Roll up bread to form a long roll. Space on cookie sheet, seam side down. Refrigerate a few hours or until firm. Cut each roll into three segments. Brush with melted butter. Bake at 400F for 15 minutes or until nicely brown. Serves 84.
Mushrooms Parmesan
1 pound fresh mushrooms, whole
3 tablespoons butter or margarine
3 tablespoons Parmesan cheese, grated
1/8 teaspoon pepper
In a large skillet melt butter; add mushrooms, a few at a time, and cook over medium high heat until golden. Shake pan frequently during cooking. Sprinkle with cheese and pepper; cook 1 minute longer. Serves 4.
Herb Breaded Whole Mushrooms
1 pound fresh mushrooms, small
1/3 cup flour
1/4 cup dry bread crumbs
1 1/2 teaspoon salt
1 teaspoon Italian seasoning
1 large egg, lightly beaten
Rinse, pat dry and trim stems of mushrooms; set aside. Combine flour, bread crumbs, salt and Italian seasoning; set aside. Dip reserved mushrooms into beaten eggs, then into crumb mixture; toss well to coat. Shake off excess crumbs. Heat oil in deep fat fryer to 375F. Add mushrooms a few at a time; fry until golden about 3 minutes. Remove mushrooms to paper towels to drain; keep warm. Repeat until all mushrooms are used. Serves 4.
Mushroom Caps with Chorizo Stuffing
16 large fresh white mushrooms
1/3 cup olive oil
5 ounces chorizo sausage, fully cooked, diced
1/4 cup chopped fresh parsley
2 large garlic cloves, finely chopped
Preheat grill and vegetable grate or broiler and broiler pan. Remove mushroom stems. In a large bowl, combine mushroom caps and olive oil; toss to coat. In a small bowl, combine sausage, parsley and garlic. Fill mushroom cavities with sausage mixture. Place on vegetable grate or broiler pan. grill or broil until mushrooms are tender and browned. 10 to 15 minutes. Serves 8.
Creamed Mushrooms and Onions a la Romano
1/2 pounds sliced fresh mushrooms
1/2 teaspoon Italian seasoning
1 15.5 ounce can drained small white onion
1 package white sauce mix
1/8 teaspoon ground black pepper
1/3 cup grated Romano cheese
Rinse and pat dry fresh mushrooms; set aside. Prepare white sauce according to directions. Season with Italian seasoning and black pepper. Place mushrooms and onions in buttered one quart casserole. Pour sauce over all. Sprinkle with cheese. Bake in preheated 350F oven for 30 minutes. Serve piping hot. Serves 4.
Mushrooms with Herbs
2 tablespoons olive oil
8 ounces fresh white mushrooms, halved, quartered or sliced
1/2 cup onion, chopped
1 teaspoon garlic, minced
1 tablespoons fresh parsley, chopped
1 tablespoons fresh tarragon or 1/4 teaspoon dried tarragon
1/2 teaspoon salt
1 pinch ground black pepper
In a large 1.5 skillet over medium high heat, heat olive oil until hot. Add mushrooms and onion; cook, stirring frequently, until mushrooms are golden, about 5 minutes. Stir in garlic; cook and stir, until garlic is fragrant, about 30 seconds. Add parsley, tarragon, salt and black pepper; cook, stirring frequently, until herbs coat the mushrooms and flavors are blended, about 1 minute. Serves 2.
Cold Thai Mushroom Salad with Spicy Peanut Sauce
1 8 ounce package Udon noodles or spaghetti, uncooked
1 tablespoons Olive Oil
8 ounces boneless pork chops, cut in thin strips
4 cups bok choy
6 ounces fresh white mushrooms, thinly sliced
1 1/2 cup sweet red bell peppers, thinly sliced
1 1/4 cup spicy peanut sauce, recipe follows
1/2 cup creamy peanut butter
1/4 cup ketchup
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1 1/2 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon sugar
3/4 teaspoon minced garlic
1/2 teaspoon crushed red pepper
If using udon noodles; cover with cold water for 20 minutes, drain. Meanwhile, fill a large sauce pot 3/4 full with salted water; bring to a boil. Add noodles; cook until firm tender, about 2 minutes. Drain and rinse under cold water; set aside in a large serving bowl; covered. If using spaghetti cook in salted water according to package directions; drain and rinse under cold water; set aside in a large serving bowl. In a large skillet heat 1 tablespoon of oil until hot. Add pork; cook, stirring frequently, until no longer pink, about 3 minutes; cool slightly. Add to pasta along with bok choy, mushrooms and red peppers. Toss with Spicy Peanut Sauce. Serve garnished with enoki or white mushrooms cut in strips, and chopped salted peanuts, if desired. SPICY PEANUT SAUCE In a small bowl combine peanut butter, ketchup, vinegar, 1/4 cup water, soy sauce, ginger, sugar, garlic and red pepper. Serves 1 1/4 cups. Serves 4.
Marinated Mushrooms
1 pound small fresh mushrooms
3/4 cup wine vinegar
1/2 cup salad oil
1/4 cup water
1 leaf bay leaf, broken
1 teaspoon fennel seeds, crushed
1/4 teaspoon salt
1/2 teaspoon seasoned pepper
1 clove garlic, pressed
1 tablespoons parsley, minced
Rinse mushrooms quickly or wipe with damp paper towels. Combine the remaining ingredients except garlic and parsley and boil for 5 minutes. Pour over mushrooms and stir well. Add garlic. Cover and refrigerate at least 12 hours. Stir or turn occasionally. Sprinkle with parsley, drain and serve. Serves 6.
Cream of Shiitake Mushroom Soup
2 pounds fresh Shiitake mushrooms, stemmed and sliced
extra virgin olive oil as needed
salt and ground black pepper to taste
2 cloves garlic, peeled and finely diced
2 each shallots, peeled and finely diced
24 ounces chicken stock
1 large onion, diced
4 each shallots, sliced
1 tablespoon extra virgin olive oil
1 cup dry white wine
2 cups chicken stock
2 cups heavy cream
Heat a heavy pan, cast iron if possible, and add 1/4 inch olive oil. Add mushrooms; cook for 15 seconds. salt and pepper to taste while they are cooking. Add garlic and shallots, but keep stirring the mushrooms so that the garlic and shallots do not color or burn. After 1 minute, add stock. Remove from heat; puree mushrooms in a blender. When ready to serve, combine mushrooms and cream base. Heat thoroughly, but do not boil. Serve immediately. Cream Base: cook onion and 4 shallots with a bit of oil until they are clear. Add white wine; reduce until almost dry. Add chicken stock; reduce until almost dry. Add cream and reduce slowly for 10 minutes. Strain. Serves 6.
Szechuan Marinated Mushrooms
1 pound medium sized fresh white mushrooms
1/4 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon szechuan sauce
1 1/2 teaspoon minced chopped garlic
1/2 teaspoon salt
Trim and quarter mushrooms; place in a large bowl. In a medium sized microwaveable dish, combine vinegar, sugar, Szechuan sauce, garlic and salt. Microwave on high until mixture bubbles, about 1 minute. Add mushrooms; stir to coat. Cover and refrigerate to blend flavors, about 1 hour. Drain and garnish with finely diced red peppers or chopped parsley, if desired. Serve as a hor d'oeuvre, on a bed of greens or as an accompaniment to grilled meat or poultry. Makes 3 1/2 cups. Serves 8.
Grilled Mushrooms on Arugula
2 tablespoons soy sauce
2 tablespoons Oriental sesame oil
2 tablespoons olive oil
2 teaspoons sugar
1 bunch arugula, stems removed
12 large fresh white mushrooms
4 teaspoons sesame seeds
Prepare a seasoning sauce by combining the soy sauce, sesame oil, olive oil, and sugar. Preheat the boiler. Divide arugula evenly among 6 salad plates. Rinse. Remove mushroom stems. Place mushrooms rounded side up on a broil rack. Brush seasoning sauce on the mushroom caps. Position the rack 4 to 6 inches from the heat and broil until the mushrooms look brown and crusty, 2 to 3 minutes. They cook very quickly, so keep an eye on them. Immediately place the mushrooms on top of the arugula. Pour the small amount of seasoning sauce left in the pan over the arugula. Toast sesame seeds in a skillet over moderate heat until golden. Sprinkle the sesame seeds on the arugula and serve. Serves 6.
Baked Asian Stuffed Mushrooms
1/4 cup chicken broth
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons vegetable oil
1 1/2 teaspoons minced garlic
2 tablespoons each finely diced zucchini and carrot
1 cup cooked medium grain rice
1/4 cup finely chopped, cooked shrimp
1 green onion, including top, minced
2 eggs lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 pounds large fresh white mushrooms, stems removed
1/3 cup chicken broth
Preheat oven to 350F. Combine the first 5 ingredients for sauce in a small saucepan and set aside. Place a wok or wide skillet over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 5 seconds. Add zucchini and carrot; stir fry for 1 minute. Add rice, shrimp, and green onion; mix well. Stir in eggs, salt and pepper; turn off heat and mix well. Mound about 2 rounded teaspoons of filling into each mushroom cap and press firmly. Place mushrooms, filling side up, in a shallow baking pan. Just before baking, pour chicken broth around mushrooms. Bake, uncovered, for 15 minutes. With a slotted spatula, transfer mushrooms to a serving platter; cover loosely to keep warm. Pour pan drippings into reserved sauce mixture. Stirring constantly, cook over medium high heat until mixture boils and thickens slightly. Serve sauce on the side. Serves 28.
Mushrooms en Papillote
1 lb medium size fresh white mushrooms
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons garlic, peeled and thinly sliced
1 tablespoon unsalted butter
1 tablespoon virgin olive oil
1 tablespoon chopped fresh parsley
Preheat oven to 400F. Arrange a 16 to 18 inch square of aluminium foil on a flat work surface. Wash the mushrooms, drain them well, and pile them in the center of the foil;sprinkle them with salt, pepper, and garlic. Dot with butter, and then sprinkle with the oil. gather up the edges of the foil, and fold them together securely to encase the mushrooms in a square package. Place the foil package seam side up on a cookie sheet;bake for 45 minutes. Unwrap the package, and serve the mushrooms in their own juices with a sprinkling of parsley on top. Serves 6.
Mushrooms and Basil in Wine Sauce
2 tablespoons olive oil
12 ounces fresh white mushrooms, sliced
4 ounces fresh Shiitake mushrooms, sliced
1 cup sweet red bell pepper, thinly sliced
2 teaspoon garlic, minced
1/2 cup white wine, dry
1 chicken boullion cube
1 tablespoons cornstarch
1/4 cup green onions, sliced
1/4 cup fresh basil leaves, thinly sliced
1 tablespoons oyster sauce
1 pinch ground red pepper
In a large skillet over high heat, heat oil until hot. Add white and Shiitake mushrooms, red bell pepper and garlic; cook, stirring occasionally, until mushroom liquid has nearly evaporated, about 6 minutes. Add wine and boullion cube; cook, stirring occasionally, until wine is slightly reduced and boullion cube dissolves, about 4 minutes. Meanwhile, in a cup combine cornstarch and 1 cup water until smooth. Add to skillet, along with green onions, basil, oyster sauce and ground red pepper. Bring to a boil, stirring constantly until lightly thickened and clear; about 1 minute. Serve over broiled chicken breast, fish or pork, or toss with hot cooked pasta or rice. Serves 8.
Tortellini with Shiitake
8 ounces tortellini pasta
4 1/2 ounces Shiitake mushrooms
1 tablespoons fresh herbs
1/2 cup white wine
1/2 cup cream
Cook tortellini according to package directions. Set aside. Saute mushrooms with garlic, fresh herbs and white wine for 3 minutes. Slowly add cream and reduce to sauce. Add tortellini and heat to serve. Serves 4.
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