Mushrooms and More Recipes

hands holding mushrooms
Mushroom “Meat” Loaf
By Marlene Bottenfield Tumbling Creek Farm

Yield: 4 servings
Prep time: about 30 minutes
Cooking time: about 30 minutes

MEATLESS RECIPE
INGREDIENTS:
Loaf:

Sauté in a medium saucepan:
1 lb oyster mushrooms – finely chopped
1 medium onion – diced
6 cloves garlic – minced
4 TBS olive oil

Cool slightly, then put in a bowl and add:
2 eggs
2 heels of bread – chopped finely in food processor
or mashed potatoes
2 TBS heavy cream or milk or milk substitute
2 TBS soy sauce or tamari
salt and pepper to taste
Place in loaf pan and bake at 350 for 30 minutes

WITH MEAT RECIPE
INGREDIENTS:
Loaf:

Sauté in a medium saucepan:
1/4 lb oyster mushrooms – finely chopped
1 lb ground turkey or beef
1 medium onion – diced
6 cloves garlic – minced
4 TBS olive oil

Cool slightly, then put in a bowl and add:
2 eggs
2 heels of bread – chopped finely in food processor
½ cup tomato sauce
salt and pepper to taste
Place in loaf pan and bake at 350 for 30 minutes

MUSHROOM GRAVY:
½ c flour
¾ c cream or milk – stir slowly into flour
2 TBS butter
Add ½ tsp veggie powder
Slowly heat to a light boil, stir till it thickens, then add:
Add ½ cup of dry red wine
Add ½ lb of oyster mushrooms – lightly chop tops, finely chop stems
Remove from heat.

Cliff holding coral mushrooms

GLAZED GRILLED SHRIMP AND OYSTER MUSHROOM TACOS

Glaze:
In a small saucepan, combine and heat until boiling:
1/4 cup freshly squeezed lime or orange juice
1/4 cup honey
1 tablespoon finely grated, peeled fresh ginger

Ingredients:
6-8 fresh apricots, peaches, or pluots, cut into quarters
32 medium shrimp
½ pound Oyster mushrooms
1-2 package of tortillas
Sour cream
Cilantro

Thread thawed shrimp onto skewers. (to keep shrimp from spinning on skewer, use two skewers spaced apart from each other)
Season on both sides with salt.

Thread fruit slivers onto separate skewers.

Thread mushrooms on separate skewers.

Brush shrimp, mushrooms and fruit on both sides with glaze.
Place loaded skewers on grill; cook, turning once. Cook shrimp until opaque throughout, 3 to 4 minutes. Oyster mushrooms should be crispy to slightly blackened on edges.

Warm tortillas and fill with shrimp, fruit, mushrooms, cilantro, sour cream and fresh salsa.

MUSHROOM STOCK
1# oyster mushrooms and stems
2 large carrots, chopped
1 onion, diced
1 stalk celery, chopped
3 cloves garlic, minced
About 1 inch fresh ginger, peeled and chopped
1/4 tsp sage
1/4 tsp thyme
10 C water
olive oil

Saute onions, garlic and mushrooms.
Add the rest of the ingredients.
Cover and simmer for about 2 hours, or until the stock is flavorful. Let it cool a little, and strain through cheesecloth.

Marlene holding mushrooms

CREAM OF MUSHROOM SOUP
Sautee in olive oil then set aside:
The tops of ¼ lb oyster mushrooms
¼ onion

In a food processor finely chop:
½ lb of oyster mushrooms (you can add the leftover stems here)
¾ onion
3 cloves garlic

Place food processed mix in pot
Add 1 1/2 quarts vegetable or chicken broth
1 stalk chopped celery
1 tsp parsley
salt
pepper
Cook until mushroom mix is tender (about ½ hour)

Mix in small container:
½ cup flour
3/4 cup milk
then add ¾ cup more mik

Stir in to cooking broth mixture. This will thicken the soup.

Add ½ cup white wine and the sautéed mushroom-onion mix you had set aside. Heat for 5 minutes and serve.

OYSTER MUSHROOM SPRING VINAIGRETTE

Sautee:
¼ lb oyster mushrooms
a pinch of garlic
2 shallots

Blend all but olive oil in blender:
1/4 cup or less turbinado sugar
1/2 tsp Sea Salt
1/4 tsp fresh Ground black pepper
1 cup good White balsamic vinegar
1/2 tsp ground ginger or minced fresh (fresh is better)
the sautéed mushroom mix

slowly add to make emulsion:
1/2 cup mild olive oil

MUSHROOM-SAUSAGE SOUP
Courtesy of Maria Galvez

Sautee all three till meat is done and mushrooms are cloudy:
1 oinion chopped
½ lb oyster mushrooms chopped
1 lb sausage chopped (optional)

Put in crockpot on low

Add:
3 cups broth
3 cups water
½ cup chopped carrots
½ cup chopped celery
Cook for 4 hours

Add:
2 cups brown rice
1 bunch chopped kale
salt and pepper to taste
Cook 1-2 more hours

CREAM OF ASPARAGUS SOUP

Sautee:
1 lb asparagus, woody end of stems removed, cut into ½ inch pieces. (save a few tips for garnishing the soup later)
½ medium onion chopped
2 cloves garlic diced fine
½ cup chopped celery
pinch of thyme
salt and pepper to taste

Add:
¾ quart chicken or vegetable broth
Simmer ½ hour

Cool, then puree in a food processor or blender (Be cautious if mix is still warm when you puree it)

In small pan:
Melt:
4 TBS butter

Add:
2 TBS flour

Stir until well-blended.

Slowly stir in:
1 cup ½ and ½,  milk, or rice milk

Add the asparagus mixture and heat to a simmer. (Do not boil or milk will separate,)

Garnish with asparagus tips.

STEAMED ASPARAGUS AND MUSHROOMS

Sautee in butter:
½ lb oyster mushrooms
½ onion

trim ends off asparagus and steam or grill

Serve garnished with mushrooms and onions

LAMB WITH A MUSHROOM MUSTARD SAUCE
(This sauce is excellent with grilled lamb chops)

Saute in olive oil:
½ lb. finely chopped oyster mushrooms
½ medium onion finely chopped

Mix together:
1 tsp dried mustard
1/4 c mustard
1/2 c white wine
1/4 c flour
salt
pepper
garlic

Mix into sautéed mushrooms and onions.  Add water if necessary.

Sauce should be a creamy texture.

Serve over lamb chops.

PASTA WITH BRAISED GREENS
Courtesy of Chef Peter Cady
2 servings

slice 1 med onion
¼ lb oyster mushrooms sliced
3 cloves garlic chopped
about 12 0z. or 2 large hand fulls of braising greens
5 oz nice quality pasta bow ties
2 tablespoons good California olive oil not extra virgin
Extra virgin California olive oil to finish
touch of nice white wine

get pan of water boiling with a little sea salt for the pasta

Sautee in a large skillet over medium heat until lightly browned: 
2 TBS olive oil, oyster mushroom and onions

add: the garlic and cook for about a minute more

add: the braising greens and a few ounces of white wine

cover for about 1 ½ minutes until greens are just wilted.

Drizzle a touch of the extra virgin olive oil over the mix.

Drain your perfectly cooked pasta and toss the braised green mix into the pasta.

STRAWBERRY SPRING VINAIGRETTE

Blend in blender:
1/4 cup or less turbinado sugar
1/2 tsp Sea Salt
1/4 tsp fresh Ground black pepper
1 cup good White balsamic vinegar
2 cups sliced fresh ripe strawberries
1/2 tsp ground ginger or minced fresh (fresh is better)

slowly add 1/2 cup mild olive oil to make emulsion

This is healthy and wonderful on grilled fresh asparagus or a spring green and strawberry chicken salad.

cropped-mushrooms2.jpg

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