Mushroom

Stir Fried Shiitake Mushrooms

STIR FRIED SHIITAKE MUSHROOMS.jpg

Makes 2 first course servings. 

I do not know about you, but for me mushrooms evoke the winter season. This is a simple, tasty dish. It can also be a side dish.

INGREDIENTS:

  • 8 large shiitake mushrooms, about ½ pound

  • 3-4 tablespoons extra-virgin olive oil

  • 2 scallions including the green part, thinly sliced.

  • 3 cloves garlic, finely chopped

  • 3-4 tablespoons dry white wine

  • ¾ cup loosely packed flat leaf parsley, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Discard the mushroom stems. Wipe the caps with a damp paper towel and slice thinly. 

  2. Heat a wok, add 2 tablespoons oil, heat the oil, add scallions and garlic and sauté over low heat until soft, about 2 minutes. 

  3. Add the remaining tablespoon oil and all the mushrooms. Stir fry over medium high heat adding the wine until mushrooms are ALMOST wilted (the amount of oil and wine will depend on the utensil, the heat and the mushrooms. I do not like them too oily, or too wilted, but they are like sponges and absorb any liquid quickly). 

  4. Add the parsley and season to taste with salt and pepper.

 
 

Mushroom Soup

Makes 5- 6 servings.

I like to take advantage of the mushroom season – which is at its peak in Fall and Winter – and if you happen to be a mushroom lover, as I am you will find this soup irresistibly delicious.

A bit of dried porcini brings out the flavor of the assorted fresh mushrooms.

INGREDIENTS:

  • ½ ounce dried porcini mushrooms
  • ¾ cup boiling water
  • 2 cloves garlic, finely chopped
  • 2 -3 leeks
  • 1 pound assorted fresh wild mushrooms (chanterelles, black trumpets, oyster, shiitake)
  • ¼ cup extra -virgin olive oil
  • 3 ½ cups chicken broth
  • 1 cup loosely packed flat leaf parsley, finely chopped
  • Leaves from 6 thyme sprigs
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Place the porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.
  2. Remove reconstituted mushrooms and squeeze dry all the liquid back into the bowl. Cut the mushrooms into small pieces. Set aside.
  3. Strain the mushroom liquid through a fine mesh sieve (if you do not have a fine mesh sieve line what you have with paper towel).
  4. Cut off and discard the roots and tough dark green leaves of the leeks. Cut the white and light green parts into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand.
  5. Wipe all the fresh mushrooms with a damp paper towel and trim ends. For the shiitake discard the stems.  Cut all the mushrooms into small pieces.  
  6. Heat the olive oil in a medium saucepan, add the garlic and the leeks and sauté over low heat for 5 minutes.
  7. Add all the mushrooms, including the reconstituted porcini. Increase the heat and sauté for another 5 minutes, stirring frequently. The mushrooms will exude a bit of liquid. Add the porcini liquid, the chicken broth, parsley and thyme.
  8. Bring to a boil, over high heat. Lower the heat and cook, covered, for 30 minutes. Season to taste with salt and pepper.  
 
 

Kale Mushroom Soup

Makes 6-8 servings.

This is a hearty, nutritious, and flavorful winter soup that can almost be a meal in itself.  It also freezes very well. Do not be discouraged by the chopping I do it all in a food processor.

INGREDIENTS:

  • ½ ounce dried porcini mushrooms
  • 1 cup boiling water
  • 4 tablespoons extra- virgin olive oil
  • 1 onion, quartered, finely chopped (See Note)
  • 4 garlic cloves, quartered, finely chopped
  • 1 large carrot, cut into thick slices, finely chopped
  • ¼ pound white mushrooms
  • ¼ pound shiitake mushrooms
  • ¼ pound Portobello mushrooms
  • ¼ cup medium bulgur  
  • 5 ounces baby kale
  • 5 cups vegetable broth
  • Leaves from 6 thyme sprigs 
  • Kosher salt
  • Freshly ground black pepper
  • Truffle oil, for garnish, optional

PREPARATION:

  1. Place porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.
  2. Remove reconstituted mushrooms and squeeze dry. Set aside. Strain the mushroom liquid through a fine sieve and set aside. 
  3. Wipe the white mushrooms with a damp paper towel. Trim the ends, quarter and chop finely in a food processor.
  4. Wipe the shiitake mushrooms, discard the stems, quarter and chop finely.
  5. Wipe the Portobello mushroom, cut into eights and chop finely together with the saved porcini mushrooms.
  6. Heat 2 tablespoons of the oil in a large saucepan.
  7. Add onion, garlic, carrot and sauté for a minute. Add the rest of the oil and all of the mushrooms.  Sauté over high heat for a minute.
  8. Add the bulgur, kale, reserved mushroom liquid, vegetable broth and thyme.  Bring to a boil over high heat. Lower the heat and cook covered for 20 minutes. Season to taste with salt and pepper.

NOTE:

I suggest chopping all of the vegetables, in a food processor. I do the onions and garlic together, the carrots separately, and the mushrooms, each variety, separately.