Gourmet Mushroom Recipes
Fresh Mushrooms, Dried Mushrooms, Mushroom oils
Chef Bob Engel, formerly
of Topolos Russian River Vineyards, Sonoma Country, California has presented classes on mushroom cookery to
the Culinary Institute of America and the COPIA American Center of Food and
Wine. Engel says, "Exotic mushrooms are the newest addition to the chef's
palette. Exotic mushrooms have a natural savory character -- what chefs call
umami -- which blends easily into a wide range of dishes. No single ingredient
offers so much in eye-appeal, texture and flavor as mushrooms do."
Morel Mushrooms, Shiitake Mushrooms, Chanterelle Mushrooms, Black Trumpet Mushrooms, Cepe Mushrooms, Porcini Mushrooms, Oyster Mushrooms, Pleurotus Mushrooms, Portabella Mushrooms, Crimini Mushrooms, White Truffle Oil, Black Truffle Oil
Consider Substitutions: These recipes feature favorite mushrooms in them. However, just about any mushroom or mushroom oil can be used in any mushroom dish.
Umami: When we eat, we use all of their senses
(sight, hearing, smell, touch and taste) to form general judgments about their
food, but it is taste that is the most influential in determining how
delicious a food is. Taking its name from Japanese, umami is a pleasant
savory taste imparted by glutamate, a type of amino acid, and ribonucleotides,
including inosinate and guanylate, which occur naturally in many foods. As the
taste of umami itself is subtle and blends well with other tastes to expand
and round out flavors, most people don’t recognize umami when they encounter
it, but it plays an important role making food taste delicious.|
Porcini and Eggplant
1 cup dried Porcini (Cepe), re-hydrated
OR 3 Tablespoons
Essence of Porcini in extra virgin olive oil
1 medium onion - inch pieces
3 celery stalks - one inch pieces
1 large carrot - 3/4 inch pieces
1/2 cup green pepper - one inch pieces
1 smallish eggplant - un peeled, one inch cubes
1/2 cup tomato sauce
1/4 cup tomato paste
3 tablespoons red wine vinegar
12 green olives - pitted & halved
1 tablespoon capers - drained
1 small garlic clove
fresh ground pepper
1 teaspoon fresh parsley - chopped
Lightly rub saucepan with garlic glove
Heat Olive Oil or Porcini Oil in large saucepan.
Add: onion, green pepper, celery, & carrots
Sauté until vegetables tender
Remove vegetables & set aside
Add a dash more Porcini Oil
Increase heat & stir fry eggplant
Stir in tomato sauce & tomato paste
Add cooked vegetables, olives, & capers
Simmer for 30 minutes, uncovered.
Flavor to taste with fresh ground pepper, thin with dry red wine if needed.
Add reconstituted, sautéed, Porcini or a few more drops of
Porcini Oil (to taste)
Place in serving dish
Serve serve warm or cool with French or Italian bread for 6 - 8 people to enjoy as an appetizer.
|Enhancing Hint: Mushrooms, both fresh or reconstituted, should be gently blotted dry after rinsing or reconstituting. This will enhance their flavor.|
Truffle Oil & Eggs
- 6 eggs
- Black Truffle Oil
- 2 tablespoons butter
- 2 tablespoons cream
|Add a dash of Black Truffle Oil to the cream |
- At medium heat
- Melt butter
- Add whisked eggs
- Stir constantly until eggs just begin to set
- Add cream containing Black Truffle Oil
- (If cream omitted, add Black Truffle Oil to the eggs at this stage)
- Stir until cooked enough for your taste
- Season with salt & pepper to taste.
Pasta with Truffle Oil and Garlic
|1 medium yellow onion- chopped fine |
|3 cloves garlic- chopped fine |
|3 table spoons olive oil |
|1 teaspoon truffle oil-- white or black
|1/4 cup grated fresh good quality parmesan cheese |
Preparation & Presentation:
|Sauté onion and garlic in olive oil. |
|Make sure onion is golden but garlic is not burnt. |
|Boil pasta, in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of olive oil.
|When al dente, drain pasta, toss with onion and garlic. |
|Add parmesan. |
|Toss again and drizzle 1 teaspoon truffle oil on top of each individual serving.
|Serve immediately |
|Enhancing Hint: A heavy oil, such as extra virgin olive oil, will hold a mushroom's flavor better than a light oil. Heating tends to drive off some of the volatile aromatic compounds
that give the distinctive mushroom flavor. For maximum flavor, add Mushroom Oils near the end of hot dish preparation. |
Roasted Mushrooms with Onion, Garlic, and
|Ingredients Vegan Version:
15 ounces Trumpet Royale mushrooms,
5 to 8 cloves garlic, grated
1/2 red onion
2 sprigs rosemary, divided
1/4 cup extra virgin olive oil
1 teaspoon red wine vinegar
1. Preheat oven to 375 degrees F. Line a cookie sheet with foil, and place
mushrooms on it. Set aside.
2. In blender, combine grated garlic, onion, 1 sprig rosemary (remove
stem), red wine vinegar and olive oil. Blend until mixed, but not smooth.
You should be able to see pieces of onion in the mixture.
3. Spread mixture over the sliced (1/4 inch) mushrooms and use your hands
to evenly coat. Sprinkle salt and pepper; place the other rosemary sprig
across mushrooms. Fold foil over mushrooms to create an envelope and poke
a few holes in the top to allow steam to escape.
4. Bake for 35 to 40 minutes. Remove rosemary sprig before serving.
This dish would be great as a side to rice or placed in pasta or served as
an appetizer. This dish has lots of flavor. If you don’t like sharp
tastes, lessen amount of garlic and/or onion. You can use whatever
mushrooms you like; simply adjust baking time on size of mushrooms.
Trumpet Royale Mushrooms
Gourmet Mushroom Products, P. O. Box 515 IP, Graton, CA 95444
(707) 829-7301 Fax: (707) 823-9091
Morel Mushrooms - Photo by Lora Wasmer 2013
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