25 Wednesday Apr 2012
Posted in Mushrooms, Photos, Photos By: Bob Young, Shrimpcargot, What's For Dinner?
Grilled New York Strip Steak
with
Garlic Sauteed Crimini Mushrooms
Fennel and Tomato Salad
Shrimpcargot
1988 Dolcetto D’Alba Cascina Bordino
06 Sunday Feb 2011
Posted in Mushrooms, Recipe By: Guy, Recipe By: Robin Young, Soup, Special Dinners
Robin came across this awesome mushroom soup on one of her food blogs. She took the recipe and adapted it as listed. Do enjoy this soup.
Robin’s Mushroom Soup
Adapted From: Smitten KitchenIngredients:
1 c Farro or Barley
½ c Dried Mushrooms
2 c Water
6 Beef Bullion Cubes
1 lbs Cremini Mushrooms, sliced
1 Onion, diced
2 Carrots, Diced
3 cloves Garlic, diced
Salt and Pepper to taste
2 T Olive Oil
2 T Butter
1 pt Veal Stock
2 T Sherry Vinegar
2 T SherryDirections:
Place the farro and the dried mushrooms in 2 cups of water and the bullion cubes. Simmer for 2 hours, replacing the water as necessary.Place 1 Tablespoon of olive oil and 1 Tablespoon of butter and salt and pepper in a skillet. Sauté the sliced mushrooms until golden brown. Add to the dried mushrooms.
Sauté the onion, carrot and garlic, in the remaining olive oil and butter and salt and pepper, until soft and very slightly caramelized. Add to the pot of mushrooms. Add the veal stock. Bring the pot up to a low simmer.
Add the sherry vinegar and the sherry, Salt and Pepper to taste.
Serve with buttered toast and a 1988 Côtes du Rhône.
08 Wednesday Dec 2010
This morning, right around noon, Robin was in the kitchen and said, “Brunch is ready.” So I walked out to the kitchen and she has made this awesome Portabello, also know as Cappellone, mushroom dish. This was just great with the poached egg on top. You can adjust this recipe to serve as many as you wish. Just adjust the shallot to the number you are making – 1 shallot for every 4 dishes. Here’s the recipe. Enjoy! I did.
Recipe Source: Robin Young
Serves: 4
Ingredients:
4 Portabello mushrooms – cleaned, stems removed and reserved
1 Shallot
4 eggs
4 T Sour Cream
4 T grated cheese
1 T Herbes de Provence
2 T butter
1 t pepper [black or cayenne]
Directions:
Mince or ‘small chop’ Portabello stems with shallot. Sauté in butter in med pan that can hold 2-4 portabellos and has a glass lid. Add Herbes de Provence when shallot is translucent – about 10 minutes on low heat
Place Portabellos gill side up on a serving plate. Spoon 1T Sour Cream into center where stem was removed. Break an egg into each mushroom over the sour cream.
Sprinkle 1T grated cheese over each egg – I used Pecorino, but grueyere, parmesan, cheddar, feta or bleu would do. Spoon the sauté mix of mushroom stems, shallot and herbs over the cheese.
Fill the sauté pan ½ full of water and bring to a gentle boil. Add about 1 T coarse sea salt to the water
Carefully place each mushroom into the poaching liquid. Cover with a clear glass lid and let poach over medium heat until egg is ‘set’ – test by wiggling the pan.
Lift out with slotted spatula or spoon onto serving plate.
Serve warm with toast, and salad or fruit.
20 Wednesday Oct 2010
Robin has had several requests for the pasta she made the other night. See the blog post Spinach Pasta and Mushroom Lasagna. So here is her recipe. Good luck and Cheers!
Left – Chantrelle Mushroom and Spinach PastaSpinach Pasta
1 box frozen chopped spinach thawed – and squeeze almost dry.
[or you could steam and chop fresh spinach = a cup]
3 eggs
blend well in food processor
1 1/2 cups semolina [or all purpose flour]
pour in the center of your bread kneading surface – making a hill.
Make a little volcanic indentation and pour in the spinach/egg mixture
1 Tbsp Olive oil
tsp salt
keep a little warm water nearby if needed
Mix the pasta ingredients with a fork – working from the edges in
I also use a pastry scraper to pile dry flour over the wet center.
Work with your fingers until you can form a ball. Then knead as you would knead bread.
When the pasta pastry is smooth and elastic wrap it in plastic wrap or tinfoil and let it rest for 1/2 to 1 hour.
This allows the gluten to relax and will improve the elasticity for noodle making.
Lasagne fillings
Grated cheeses – about 2 cups – your choice – peccorino romano, parmesano.
Mozzarella or provolone and/or ricotta
Meanwhile chop one onion – sweat it in a saute pan with 1 Tbsp melted butter until translucent.
Add 2 cups cleaned and chopped mushroom pieces – chanterelle, white or brown crimini.
cook until mushrooms give off liquid. Set aside to cool, reserving liquid and a few sliced mushrooms. *
Preheat oven to 350 F.
Warm 3 cups of milk with one bay leaf, end of an onion spiked with a whole clove and some grated nutmeg.
Make a white sauce base roux in a good size pot with 4 Tbs butter and 1/3 cup flour.
Cook over medium heat – stirring until it just begins to brown.
Add hot milk all at once and using a whisk, keep cooking until bechamelia / italian flavored white sauce is as thick as heavy cream.
Get out pasta rolling machine or long rolling pin. Flour to coat work surface and roller blades.
Taking 1/4 of pasta dough Roll out to #4 on machine or about 1/8 inch thick in a rectangular shape.
Using glass bread pans – coat the bottom with some bechamelia sauce.
Layer a piece of pasta cut to fit the bottom of bread pan over the sauce, slotted spoon 1/3 mushroom mix, a layer of grated cheese to cover.
another layer of pasta, ricotta, mozzerella or provolone.
A third layer of pasta, bechamelia, musrooms, grated cheese.
fourth layer of pasta cover with one of the filling cheeses
Fifth layer of pasta, bechamalia, mushrooms
Sixth layer of pasta, bechamelia and grated cheese on the top.
Bake for 45 minutes – let cool a little – slice and serve with a green salad.
* Add reserved mushroom/onion juice to remainder of bechamelia for a wonderful ‘gravy’ over toast
16 Saturday Oct 2010
Robin is cooking one side of the Crêpe. Roll the pan to cover the bottom with the batter, about one-third of a cup.
After the first side lightly browns, turn the Crêpe over and cook until lightly brown. Notice the pan of sauteed filling. (Recipe below) Remove from heat and place the Crêpe on a working surface and fill with the filling. Fold in half and then half again. See the photos below.
The filling is placed on the Crêpe.
The finished Crêpe and plated
Crêpes, Autumn-style
Recipe source: Robin Young
Prep time: ~30 minutes
Ingredients (yields ~8 filled Crêpes):
Chanterelle Filling:(the filling can be adapted to your taste and pantry, you can also use bacon, zucchini, cherry tomatoes, different mushrooms, etc.)
1 tsp butter
1 small shallot, finely diced
6 slices of Pancetta, finely chopped
1 cup of baby Chanterelles
2 tbsp of fresh parsley, finely chopped
sea salt and freshly ground black pepper to taste
optional: ~ 50g Parmesan or Pecorino, grated
Thin Herbed Pancakes = Crêpes
1 cup all-purpose flour
three large eggs
a pinch of salt
1 cup milk
4 tbsp of chopped parsley – flat and curly
1 Tbsp chopped chives and tarragon (or more to your liking)
2 cloves garlic minced
clarified butter for the pan
12 Monday Jul 2010
Posted in Mushrooms, Things To Do, What's For Dinner?
I know, everyone doesn’t like mushrooms. But you should! Full of vitamins and “good stuff” and can be prepared in a variety of ways. Here is a link to Mushroom Recipes. There are literally hundreds of recipes at this source. At least take a look and see what is available. If you click the Header, you can go directly to their web page. From the recipe page of the Mushroom Council,
This collection of recipes highlights the versatility of mushrooms. A delicious and nutritious ingredient, mushrooms can be added to many different types of cuisine. Whether adding a touch of class with delicate enokis or heartier texture with white buttons, mushrooms are your go-to ingredient. Browse our selection to find a way you can use mushrooms today … Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, and they provide several nutrients, including riboflavin, niacin and selenium. No wonder we call them Nature’s Hidden Treasure! Mushrooms are the leading source of the essential nutrient selenium in the produce aisle and are also a source of ergotheioneine – both are important antioxidants that help protect the body’s cells from damage.
And lastly from the Mushroom Council, some interesting folklore.
Folklore
Mushrooms, the plant of immortality? That’s what ancient Egyptians believed according to the hieroglyphics of 4600 years ago. The delicious flavor of mushrooms intrigued the pharaohs of Egypt so much that they decreed mushrooms were food for royalty and that no commoner could ever touch them. This assured themselves the entire supply of mushrooms. In various other civilizations throughout the world, including Russia, China, Greece, Mexico and Latin America, mushroom rituals were practiced. Many believed that mushrooms had properties that could produce super-human strength, help in finding lost objects and lead the soul to the realm of the gods.
There you are. Interesting information and great recipes. Enjoy!
Boise Foodie Guild 