It might be hard for some people to imagine one good thing about a whole month of rain , in the middle of the summer no-less, but rainy season in the mountains of colorado can only mean one thing: mushrooms!!
Before I knew the meaning of “mycophile” I already was one.
When I moved to Colorado I hoped I would be as blessed as I had been in my formative mushroom hunting years as a little girl in Russia.
Did you know that: In North America alone, there are an estimated 10,000 species of mushrooms, only 250 of which are known to be edible. So, just be careful when you go out to hunt and pick your own: buy a book, or better yet, bribe a friendly local mycologist (aka fungi expert) to tag along.
IF you get lucky with a large yield, be sure to clean, slice and dry in a 200 degree oven (or dehydrator) or better yet, use these sexy mushroom recipes and feed a crowd:
Creamy Mushroom Soup
INGREDIENTS
1 stick butter
¾ C minced shallots
½ t minced garlic
½ t ground nutmeg
4C mushrooms-use variety if you can, wiped clean and sliced
1½ C chicken stock or broth
4C hot water
¼ C dried porcini mushrooms , rinsed well
1/3 C dry sherry or Madeira
1C cream
2t lemon juice
Sauteed Wild Mushroom Garnish (optional)
2T butter
½ C shiitake, chanterelle, oyster, or cremini mushrooms, stems trimmed and discarded, mushrooms wiped clean and sliced thin
INSTRUCTIONS
1. Melt butter in large, heavy-bottomed pot over medium-low heat; when foaming subsides, add shallots and saute, stirring frequently, until softened, about 4 minutes. Stir in garlic and nutmeg; cook until fragrant, about 1 minute longer. Increase heat to medium; add sliced mushrooms and stir to coat with butter. Cook, stirring occasionally, until mushrooms release liquid, about 7 minutes. Reduce heat to medium-low, cover pot, and cook, stirring occasionally, until softened and mushrooms have released all liquid, about 20 minutes. Add chicken stock, water, and porcini mushrooms; cover and bring to simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes longer.
2. Pour soup into a large bowl. Rinse and dry pot. Puree soup in batches in blender until smooth, filling blender jar only halfway for each batch. Return soup to cooking pot; stir in Madeira and cream and bring to simmer over low heat. Add lemon juice, season to taste with salt and pepper, and serve with sauteed mushroom garnish, if desired. (Can be cooled to room temperature and refrigerated up to 4 days.) If making ahead, add cream at serving time.
For the Sauteed Wild Mushroom Garnish (optional)
Heat butter in medium skillet over low heat; when foam subsides, add mushrooms and sprinkle with salt and pepper. Cover and cook, stirring occasionally, until mushrooms release their liquid, about 10 minutes for shiitakes and chanterelles, about 5 minutes for oysters, and about 9 minutes for cremini. Uncover and continue to cook, stirring occasionally, until liquid released by mushrooms has evaporated and mushrooms are browned, about 2 minutes for shiitakes, about 3 minutes for chanterelles, and about 2 minutes for oysters and cremini. Sprinkle a portion of mushrooms over individual bowls of soup and serve.
Mushroom Crostini
INGREDIENTS
16 oz. button mushrooms, trimmed, cleaned and thinly sliced
1/3 C chopped fresh flat-leaf parsley
¼ C extra-virgin olive oil
¼ C fresh lemon juice
Sea salt and freshly ground black pepper
4 oz. parmesan
Baguette, sliced diagonally
DIRECTIONS
In a medium bowl, mix together the mushrooms and parsley.
In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler shave the Parmesan on top. Set aside for 5-10 minutes.
Grill the baguette slices (with olive oil, optional) on high on a charcoal or gas grill or broil for 30 seconds per side in the oven.
Serve with mushroom topping, adding more parmesan if desired.
Mushroom Risotto
(from America’s Test Kitchen)
Serves 6 as main course, 8 as first course
Cremini mushrooms are sometimes sold as baby bella mushrooms. If they’re not available, button mushrooms make a fine, though somewhat less flavorful, substitute. Toward the end of cooking, judge the doneness of the rice by tasting it.
INGREDIENTS
- 2bay leaves
- 6sprigs fresh thyme
- 4sprigs fresh parsley leaves
- 1ounce dried porcini mushrooms , rinsed in mesh strainer under running water
- 3 1/2cups low-sodium chicken broth
- 2teaspoons soy sauce
- 6tablespoons unsalted butter
- 1 1/4pounds cremini mushrooms , wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large
- 2medium onions , chopped fine (2 cups)
- Salt
- 3medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
- 1pound Arborio rice (2 1/8 cups)
- 1cup dry white wine or dry vermouth
- 2ounces Parmesan cheese , finely grated (about 1 cup)
- 2tablespoons chopped fresh parsley leaves
- Ground black pepper
- INSTRUCTIONS
- 1. Tie together bay leaves, thyme sprigs, and parsley sprigs with kitchen twine. Bring bundled herbs, porcini mushrooms, chicken broth, soy sauce, and 3 1/2 cups water to boil in medium saucepan over medium-high heat; reduce to medium-low and simmer until dried mushrooms are softened and fully hydrated, about 15 minutes. Remove and discard herb bundle and strain broth through fine-mesh strainer set over medium bowl (you should have about 6 1/2 cups strained liquid); return liquid to saucepan and keep warm over low heat. Finely mince porcini and set aside.
- 2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add cremini mushrooms, 1 cup onions, and 1/2 teaspoon salt; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic until fragrant, about 1 minute, then transfer mushrooms to oven-safe bowl and keep warm in oven. Off heat, add 1/4 cup water to now-empty skillet and scrape with wooden spoon to loosen any browned bits; pour liquid from skillet into saucepan with broth.
- 3. Heat 3 tablespoons butter in large saucepan over medium heat. When foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt; cook, stirring occasionally, until onions are softened and translucent, about 9 minutes. Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add minced porcini and 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in mushrooms (and any accumulated juices), Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.
AS ALWAYS, GIANT THANK YOU TO WHOLE FOODS MARKET FOR THEIR SPONSORSHIP AND SUPPORT!
