Soy-Pickled Baby Shiitake Mushrooms
These delightful mushrooms made famous by Momofuku are a delightful addition to a stir-fry!
Ingredients:
4 cups loosely packed baby Shiitake mushrooms (about 3 ounces by weight)
1 cup sugar
1 cup soy sauce
1 cup white wine or sherry vinegar
1 thumb-sized knob of ginger, peeled
Method:
1. To prep the mushrooms, wash thoroughly and then remove the stems from the mushroom caps and discard. Slice the caps into 1/4 inch wide slices.
2. Combine the mushrooms with 2 cups water and the sugar, soy sauce, vinegar and ginger in a sauce pan. Bring to a simmer over medium heat, then reduce heat and simmer gently for 30 minutes. Allow the mushrooms to cool in the liquid.
3. Pack the pickled mushroom slices into a quart size container and add enough of the cooking liquid to cover. Ready to serve immediately, or they should last in the refrigerator in a tightly-sealed jar for 2-3 weeks.
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Pickled Matsutake Mushrooms
Considered a delicacy in Asia, these spicy mushrooms are wonderful pickled. Serve this relish atop roasted chicken to rave reviews!
Ingredients:
1 pound Matsutake mushrooms, cut into slices
4 scallions, minced
3 tablespoons dry sherry
3 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon soy sauce
Sea salt
Method:
1. Preheat an oven broiler and broil the mushrooms until brown.
2. Combine all the other ingredients in a small saucepan and boil for 5 minutes. Cool. Place the mushrooms in a glass or ceramic baking dish, pour the liquid over, and store in the refrigerator at least 1 day before serving.
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Matsutake Mushroom Stir-Fry with Black Rice
Topped with quail egg and a sprinkling of toasted sesame seeds, this delicious recipe comes courtesy of Wei Kitchen.
Ingredients:
1 cup Venere black rice
1 pint Matsutake mushrooms, cleaned and sliced into quarters
1 bunch green onion, diced, with white and green parts separated
2-4 tablespoons shallot oil
1 teaspoon sesame oil
2 tablespoons soy sauce
2 cups F&L chicken stock
Sea salt and fresh ground pepper
Pickled or soft-boiled quail eggs (see recipe and method)
Toasted black sesame seeds
Method:
1. Pour shallot oil into a large, hot sauté pan on high heat. Add mushrooms to pan and cook for 2-3 minutes until softened and beginning to brown. Add in the white pieces of green onion, sesame oil, and soy sauce. Mix well and distribute mixture evenly across bottom of pan.
2. Carefully spoon rice evenly over your layer of vegetables Pour chicken stock into pan. Sprinkle with salt and pepper, cover, turn heat down to low and let simmer for 25 minutes or until rice is completely cooked and all stock has been absorbed by the rice. (Check the rice after 15 minutes to make sure bottom of rice is not burning and to mix evenly.)
3. Add the remaining green onion (diced green stalks) and mix well. Top each serving with your choice of pickled, or soft-boiled quail egg and a generous sprinkling of toasted black sesame seeds. If desired, drizzle lightly with Wei Kitchen shallot oil.
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How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.
Ingredients:
Dried wild mushrooms
Tools:
Medium saucepan
Handheld strainer
2-3 cups warm water, stock or wine
Method:
1. Place mushrooms in a medium saucepan. (Dried mushrooms will reconstitute to 6-8 times their dry weight.)
2. Cover mushrooms with warm water, stock or wine. Bring to a boil, then turn off heat. Allow to soak in liquid for at least 15-20 minutes; gradually the mushrooms will begin to soak in moisture and plump.
3. Drain mushrooms of liquid with the strainer. Reserve the flavorful soaking liquid for use in soup, stocks and more! Briefly sauté the reconstituted mushrooms in a little butter or olive oil, add a splash of white wine if desired, add salt and pepper to taste, and then use according to your recipe.
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Pan-Fried Oyster Mushrooms with Garlic
A rustic and beautiful side dish, these easy pan-fried mushrooms taste meaty and garlicky, yet delicate and fresh.
Ingredients:
1 pound Oyster mushrooms, cleaned and cut into evenly sized pieces
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, peeled and smashed
Sea salt and fresh ground pepper, to taste
Method:
1. Place butter and olive oil in a heavy skillet set over medium-high heat. When the butter is melted, add the mushrooms to the skillet in one single layer.
2. Cook the mushrooms for 2 minutes, or until golden. Flip over the mushrooms and add the smashed garlic to the skillet. Reduce heat to medium-low; season with salt and pepper and continue to cook the mushrooms until they start to brown, spooning the butter over the mushrooms as they cook.
3. Remove from heat. Add more salt and pepper, as needed, and serve.
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Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!
Ingredients:
1½ pounds Oyster mushrooms, halved if large
4 tablespoons cold unsalted butter, diced
½ cup chicken stock
¼ cup olive oil
Freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425°.
2. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer. Dot the mushrooms with butter and drizzle with the chicken stock and olive oil. Season with salt and pepper.
3. Roast the mushrooms in the center of the oven for about 20 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots. Blot with paper towels and transfer to a plate. Sprinkle the mushrooms with the parsley and serve.
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Cinnamon Cap Mushroom & Ricotta Crostini
This elegant little starter is a beautiful showcase for this week’s Cinnamon Cap mushrooms.
Ingredients:
Extra-virgin olive oil
3 ounces Cinnamon Cap mushrooms, wiped clean and trimmed
1 clove of garlic, peeled and finely chopped
2 miniature sweet red peppers, seeded and sliced
4 tablespoons ricotta, drained
A few sprouts of chives, or other combination of fresh herbs, such as parsley or lovage, snipped
Sea salt and freshly ground black pepper
4 slices Italian Rustica bread
Method:
1. Set a heavy frying pan, big enough to hold all the mushrooms in one layer, over medium high heat and add a tablespoon of extra virgin olive oil. Add the garlic and shake the pan to coat the garlic and keep it from sticking, cooking until fragrant, about 1-2 minutes. Add mushrooms and peppers, salt and pepper and fry gently for a few minutes until peppers have softened and mushrooms are golden.
2. Meanwhile, drizzle the bread slices with a bit of olive oil and toast under the broiler on both sides. When toasted, divide ricotta and sautéed vegetables between the slices. Sprinkle with the snipped herbs and serve immediately.
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Roasted Matsutake Mushrooms
Another delightful preparation of these truly special mushrooms.
Ingredients:
½ pound Matsutake mushrooms
4 tablespoons olive oil
¼ cup dry white wine
Juice of a lemon
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Break up the Matsutake into 2-inch pieces. Take a large piece of tin foil and fold it into the shape of a bowl. Place the Matsutake chunks into the tin foil.
2. Drizzle with olive oil, juice of a lemon, white wine and salt and pepper to taste. Fold the foil over so that the mushroom are completely sealed.
3. Roast packet in the oven for 15 minutes, until mushrooms are soft. Serve warm.
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Pappardelle Pasta with Sautéed Chanterelle Mushrooms & Herbs
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.
Ingredients:
1 pound semolina pappardelle
2 cups Chanterelle mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Pecorino or Parmesan cheese (optional)
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 5 to 7 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add Chanterelle mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
3. Add in drained pasta and toss everything together. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.
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Roasted King Trumpet Mushrooms
Thick, meaty slices of this mushroom variety are roasted in the oven for a rich, concentrated flavor.
Ingredients:
1 ½ pounds King Trumpet mushrooms, thickly sliced
4 tablespoons butter, sliced
½ cup chicken stock
¼ cup olive oil
2 tablespoons parsley chopped
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425°. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer. Dot the mushrooms with the butter and drizzle with the chicken stock and olive oil. Season with salt and pepper.
2. Roast the mushrooms in the center of the oven for about 50 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots. Blot with paper towels and transfer to a plate. Sprinkle with the parsley and serve.
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