Tuesday, October 27, 2009

Cooking with Shrooms

Hungarian Mushroom Soup

My friend Jacqueline recently shared this Allrecipes.com recipe with me, which turns out to be the same Hungarian Mushroom Soup recipe I have from Rain Forest Mushroom Company, except theirs calls for a mix of wild mushrooms.  I've needed to get over my discomfort with the notion that cooking with mushrooms picked in the wild is "a dangerous fare". This past weekend was the perfect opportunity to take the wild mushroom challenge. I'm hooked.

Homemade Mushroom Soup 101 Wonderful!

While I took a break from cooking Friday evening, my husband spent 40 minutes in the kitchen making us this absolutely delicious creamy mushroom soup; vegetarian and gluten-free. He served it up in deep bowls with slices of fresh-baked bread for himself and gluten-free bread for me to sop up the rich and flavorful broth. Here's Cliff's version of the recipe:

Ingredients:

  • 4 tablespoons unsalted butter

  • 2 cups chopped onions

  • 1 pound fresh white cap mushrooms, sliced (or mix: shiitake, maitake, oyster...)

  • 2 teaspoons dried dill weed

  • 1 tablespoon Hungarian paprika

  • 1 tablespoon wheat-free soy sauce (or regular)

  • 2 cups vegetable broth (or chicken stock)

  • 1 cup milk

  • 3 tablespoons almond flour (or all-purpose flour)

  • 1 teaspoon sea salt

  • cayenne pepper, to taste (or ground black pepper)

  • 2 teaspoons fresh lemon juice

  • 1/4 cup chopped fresh parsley

  • 1/2 cup sour cream

Directions:

  1. Melt the unsalted butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for another 5 minutes. Stir in the dill, paprika, soy sauce and broth. Cover, reduce heat to low and simmer for 15 minutes.

  2. In a separate bowl, whisk the milk and flour together. Pour the mixture into the soup and stir until it's well-blended. Cover and simmer for 15 more minutes, stirring occasionally.

  3. Finally, stir in the sea salt, pepper, lemon juice, parsley and sour cream. Mix together and allow the soup to heat through over low heat for 3-5 minutes. Do not boil. Serve while hot. 
  4. Option: garnish with a dollop of sour cream and paprika. Serves 6 or 2-4 very hungry people.



Then on Sunday afternoon, we attended the Mushroom Festival and Plant Sale sponsored by the Cascade Mycological Society and Lane Community College at the Mount Pisgah Arboretum in Eugene.




Human Shroom ticket-takers at the footbridge. 




First things first, cast our vote in the Scarecrow Contest.



Kimby and Jade Maxson pose with their Spider entry,
which won "Best Overall" in the Scarecrow Contest.



Field to Table sauteed mushrooms (sans the penne pasta) and LCC Culinary School mushroom stroganoff in phyllo bowl.




We bought several bags of wild mushrooms, including
chantrelles, shiitake, maitake and oyster; 3 for $10.



We also came away with some excellent mushroom recipes.
More Mushroom Recipes on the Cascade Mycological Society website.

Last night, I used two bags of the mixed wild mushrooms I bought at the mushroom festival for a saute that will serve 2-4. This recipe really brings out the flavor of the mushrooms. Delish!

Ingredients:

  • 1/2 pound of shiitake, oyster and maitake mushrooms
  • 1 tablespoon olive oil
  • 2 tablespoons butter (1/4 stick)
  • Sea salt and cayenne (or black pepper) to taste
  • 1 shallot, finely chopped
  • 1-2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 2 cloves garlic, minced
  • Light sprinkling of garlic salt, to taste
Directions:
  1. Clean mushrooms by gently brushing away any residue with a damp paper towel.
  2. Cut of any tough stems and discard. If mushrooms are large, cut into bite-size pieces, following the shape of the mushroom.
  3. Heat oil and butter in skillet over medium-high heat. Add mushrooms, salt, pepper and saute for about 3 minutes. 
  4. When liquid is released, raise heat to high and saute, tossing often for another 2 minutes.
  5. When liquid is nearly evaporated, add shallots and saute for another 1 to 2 minutes or until mushrooms are lightly browned and tender. Add parsley and tarragon or chives. 
  6. Taste. Adjust seasoning, if necessary. Serve hot.
 

 Cooking from Raman Prasad's Recipes for the Specific Carbohydrate Diet on page133, I made Nafisa's Spicy Fried Fish with halibut and served it with red Himalayan rice and the sauteed mushrooms. Magnifique!

Ingredients:
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon sea salt
  • 1 pound firm fish fillets, such as sole, halibut or bass
  • 2 tablespoons olive oil
  • Lime wedges, for garnish
Directions:
  1. Combine lime juice, chili powder, turmeric and salt in bowl large enough to hold fish fillets.
  2. Coat the fish on all sides and marinate for 30 minutes.
  3. Heat olive oil in skillet over medium-high heat.
  4. Place fish in skillet and cook until the bottom is done; about 4-5 minutes.
  5. Turn the fish over and cook for another 3 minutes or so, until the fillets reach a crisp consistency and the fish is firm.
  6. Garnish with wedge of lime. Serves 3-4.
Get yourself some wild mushrooms, invite some friends over and have your own Mushroom Fest!


3 comments:

  1. One food item that I still am not a huge fan of is mushrooms. I don't mind them but I think it's the texture that sets me off, and the overall earthiness. Someday I hope to be enlightened.

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  2. Kate, until now, my experience with edible mushrooms has been relatively limited, cooking with and eating the readily available white and brown mushrooms, the portebello, chantrelle, porcini and shiitake. I am excited about discovering the new flavors and textures that are unique to so many wild mushrooms that are local to our Willamette Valley region.

    One of the recipes I plan to cook soon is a Lion's Mane Quiche with the addition of fresh crab from the Oregon coast and locally made goat cheese.

    One thing to remember is not to wash mushrooms in water, but brush them clean with a dry or damp cloth, or use a soft-bristled "mushroom" brush. This will get rid of some of that "earthiness" you may be referring to.

    Have you considered finding a local mycological society to learn more about local edible mushrooms and go on a shrooming adventure in the company of knowledgeable folks? I am looking forward to doing this myself.

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  3. Since my mother was the opposite of an adventurist cook, there were quite a few foods that I came to late in life. I was about 25 when I was introduced to mushrooms. Nothing about them appealed to me. The fellow cooking them had just sauteed up a pan of simple white mushrooms in butter. He offered me a few, and without further contemplation I ate them. I was hooked. They were delicate, firm and tasty....a surprise without odd side issues to deal with. Ever since then, the mushroom has been a welcome addition to anything...always adding a positive note.

    I was about 40 when I had my first oyster. That can be a make-or-break relationship. Mine were very good...lightly breaded. I have had overcooked tough ones, and "too-late-in-the-season" slimy ones, which I believe would support all the fears of foods not to be approached. It is necessary to learn about when and how they are prepared...but still very worth it.

    Back to the earthiness...old mushrooms are not worth the effort..the earthiness is pronounced. If young and fresh, that aspect is missing. Fresh, raw and with balsamic vinegar on a salad is terrific...the texture is a welcome change from the crunch of lettuce.

    ReplyDelete