Recipes

The following are wonderful recipes that showcase some of our finest mushrooms:

• Matsutake Chicken Stew
• Shrimp with Wood Ears
• Honey-glazed Pork with Portabellos
• Mushroom Medley Fettuccine
• Morel Bisque
• Hen of the Woods (Maitake) with Chicken
• Sauteéed Shiitake Mushrooms
• Porcini Soup
• Tortellini Chanterelle Broth
• Zucchini & Oyster Mushroom Fettuccini
• Crimini Mushroom Spread

Matsutake Chicken Stew

4 Tbls. vegetable oil
1 medium onion, 1 stalk celery, 1 carrot, sliced
2 small chicken breasts
1 oz. dried Matsutake mushrooms, rehydrated
6 Tbls all purpose flour
2 1/4 cups chicken broth, boiling
2 Tbls sherry
2 tsp. mustard
2 tsp. wine vinegar

Heat oil in large pan, add onion, celery, and carrot and saute. Cut chicken into bite size pieces. Add chicken and mushrooms to vegetables, cook briefly, then add flour. Remove pan from heat and stir in broth gradually so that the flour is completely absorbed. Return pan to heat and simmer gently to thicken, stirring. Add mustard, sherry and vinegar and simmer 20 more minutes. Season to taste.

Shrimp with Wood Ears

1 oz. dried Wood Ears, rehydrated
2 Tbls. ea. sesame and peanut oil
1-2 cloves garlic
1 tsp. grated ginger
1 lb. shrimp, peeled and deveined
1 green onion, sliced
2 carrots, very thinly sliced
1/2 cup ea. green peas and bamboo shoots
3 Tbls dry white wine
1 tsp. soy sauce

Heat sesame and peanut oils. Add garlic and ginger, stir over medium heat. Add shrimp, wood ears and green onion. Remove mixture when shrimp are opaque. Add the carrots, bamboo shoots, green peas and stir for a minute. Add wine and soy sauce. Stir-fry for 2 minutes. Return shrimp mixture and heat through. Serve with rice.

Honey-glazed Pork with Portabellos

2 pork loin chops
2 Tbls. honey
2 tsp. whole grain mustard
1/2 oz. dried Portabellos, rehydrated

Put the chops in a non-stick skillet, and cook over a low heat for about 2 minutes on each side. Stir in the honey, mustard and mushrooms. Cover, and cook gently for 8-10 minutes, turning the chops over halfway through the cooking time. Serve sprinkled with parsley, serves 2.

Mushroom Medley Fettuccine

6 Tbls. butter
1 small onion, finely chopped
4 garlic cloves, minced
1 oz. Mushroom Medley, rehydrated
1 cup heavy cream
2 Tbls. fresh chopped thyme
2 Tbls. lemon juice
2 tsp. soy sauce
1 lb. fettuccine, cooked and drained

Melt butter in large skillet over medium heat. Cook onions, garlic, salt and pepper until slightly golden. Add mushrooms, turn up heat and cook, stirring and tossing frequently until soft, about 2 minutes. Pour in cream and herbs and boil for 5 minutes to thicken. Stir in lemon juice and remove from heat. Pour sauce over hot pasta and toss well.

Morel Bisque

4 Tbls. butter
1 small onion, minced
1/2 oz dried Morels, rehydrated
2 Tbls. flour
3 cups beef broth
2 cups half and half
2 Tbls. dry sherry
2 Tbls. minced fresh parsley or chives
Salt and Pepper

In saute pan or skillet, melt butter and saute the onion and the morels for about 10 minutes. Stir in the flour and cook 2 to 3 minutes. Stir in beef broth until well blended. Add the half and half. Simmer, but do not allow the soup to boil. Just before serving, add the sherry and salt and pepper to taste. Sprinkle parsley on top and serve.

Hen of the Woods (Maitake) with Chicken

1 lb. chicken breast
1/2 oz. dried Maitake mushrooms, rehydrated
2 cups grated cheese
1/4 cup white wine
1 Tbls. oil
1 Tbls. butter

Brown chicken pieces with butter and oil. Place chicken on paper towel to soak up excess oil. Place chicken in a baking pan, top with grated cheese, wine and mushrooms. Cover and bake for 30 minutes at 450 degrees. Makes 4 servings.

Sauteéed Shiitake Mushrooms

2 Tbls. olive oil
1 oz. dried Shiitake mushrooms, rehydrated
1 Tbls. soy or oyster sauce
Garlic to taste

Cut mushrooms into slices. Heat oil in a medium skillet. Add garlic and mushrooms. Cook mushrooms for 1 to 2 minutes, adding soy or oyster sauce halfway through. Remove mushrooms to a serving dish. Excellent served on rice, pasta, meat, fish or as an appetizer.

Porcini Soup

4 Tbls. unsalted butter
2 medium onions
1 oz. dried Porcini mushrooms, rehydrated
1 garlic clove
5 Tbls. dry white wine
3 3/4 cups chicken stock, boiling
4 oz. potatoes, peeled and diced
1 tbls. lemon juice

Melt butter in large saucepan. Add onions and brown lightly. Add garlic, porcini and wine. Add stock and potatoes. Simmer gently for 45 minutes. Puree soup in just a few short bursts so that pieces of mushroom are left intact. Season with lemon juice and salt and pepper.

Tortellini Chanterelle Broth

12 ozs. fresh spinich and ricotta tortellini
5 cups chicken broth
5 Tbls. dry sherry
1 oz. dried Chanterelles, rehydrated
Chopped fresh parsley, to garnish

Cook tortellini according to package instructions. Bring the chicken broth to a boil, add the sherry and mushrooms and simmer for 10 minutes. Strain the tortellini, add to the stock, ladle into four soup bowls and garnish with fresh parsley.

Zucchini & Oyster Mushroom Fettuccini

2 Tbls. oil
3/4 lb. zucchini, sliced
1 onion, sliced
2 cloves garlic, crushed
1/2 oz. dried Oyster mushrooms, rehydrated
8 oz. can peeled and chopped tomatoes
1/2 tsp. each dried basil & mint
1 tsp. turmeric
5 Tbls. sherry
2/3 cup heavy cream
1/2 lb. fettuccini

Heat oil, cook zucchini, onion, garlic and mushrooms in a covered saucepan over a low heat. Stir in tomatoes, herbs, turmeric and sherry. Bring to a boil and simmer gently for 5 minutes. Add cream and seasoning, simmer for 20 minutes. Cook fettuccini and server zucchini and mushroom mixture on top of fettuccini.

Crimini Mushroom Spread

4 slices bacon
1/2 oz. dried Criminis, rehydrated
1 chopped medium onion
1 minced clove garlic
2 Tbls. flour
8 oz. cream cheese
2 tsp Worcestershire sauce
1 tsp. soy sauce
1/2 cup sour cream
Salt and Pepper to taste

Cook bacon until crisp. Cook mushrooms, onion and garlic in 2 teaspoons of drippings until tender and most of the liquid has evaporated. Stir in flour, salt, and pepper. Add cubed cream cheese, Worcestershire sauce and soy sauce. Heat and stir until cheese is melted. Stir in sour cream and crumbled bacon. Heat but do not boil. Makes 2 1/2 cups. Serve on rye bread rounds, crackers, and melba toast.