Gourmet Mushroom Recipes
Fresh Mushrooms, Dried Mushrooms, Mushroom oils
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 fresh or dried mushroom or mushroom oil can be used in any mushroom dish. |
| Enhancing Hint: It is important to trap the aroma and flavor of mushrooms. This can be done in fats such as oil, butter and cream. A light Sauté before adding mushrooms to a dish will enhance the flavor. |
A Robust Appetizer with PORCINI
- 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
- Marjoram
- 1 teaspoon fresh parsley - chopped
|
 |
Preparation
- 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
- Lower heat
- 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 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. |
TRUFFLES
BLACK TRUFFLE SCRAMBLED EGGS
 |
- 6 eggs
- Black Truffle Oil
- 2 tablespoons butter
- 2 tablespoons cream
Preparation:
 | 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.
A quick gourmet breakfast treat. |
| 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 which give the distinctive mushroom flavor. For maximum flavor, add
Mushroom Oils near the end of hot dish preparation. |
Shiitake
SHIITAKE FETTUCCINI
Sauté over moderate heat garlic and onion and white pepper in olive oil or butter until onion is softened then add Shiitake mushrooms and sauté
for two more minutes. Do not over cook.
| 4 oz. Fresh Shiitake mushrooms OR 1/2 oz. dried Shiitake
|
| Re-hydrate and Slice Shiitake |
| chop 1/2 small onion |
| 2 cloves minced garlic |
| 1/4 tsp. ground white pepper (to taste) |
| 1 Tbs. butter or olive oil |
Drain pasta and toss with Alfredo sauce and add Sautéed mushrooms while hot.
| 1 lb. cooked fettuccini |
| 1 cup Alfredo sauce |
| 1 Tbs. grated parmesan cheese |
Sprinkle on parmesan cheese while hot, serve and enjoy.
Click here for HOME PAGE
Gourmet Mushroom Products, P. O. Box 515 IP, Graton, CA 95444
(707) 829-7301 Fax: (707) 823-9091
E-mail gourmet@gmushrooms.com
Copyright © 2000 - 2011
|
