mushroom recipe

Mushroom Lovers Pasta

Mushroom Lovers Pasta

It would be hard to fit more mushrooms into this dish. I started by making fresh pasta and included mushroom powder in the dough. Then I sauteed up onions, garlic and a pound of fresh mushrooms for the sauce. My dinner guest loved it, and so did I.

Start by making the pasta dough. It has to rest before rolling. It will only take a couple of minutes to cook. I rolled and cut the pasta, then set it aside. Once my sauce was ready, I boiled the pasta and added it to the sauce.

I think the only thing I forgot, was to dust the top of the dish with mushroom powder before serving. I served it as a side dish, but it could easily be a main dish. I used a combination of button and Crimini mushrooms. Use what mushrooms you like.

So, we will start with the recipe for the mushroom pasta.

Mushroom  Pasta

 

3 c. flour, more if using electric pasta machine. See note.

½ c. mushroom powder- made from dried mushrooms*

1½ t. salt

4 eggs

Water, as needed

 

Mix flour, mushroom powder and salt. Stir in eggs, kneading until dough is smooth and elastic. Dough will be very stiff. Add a little water, as needed, to hold dough together. You may wish to mix the dough in a mixer or food processor. Cover dough and let rest  at least 15-20 minutes before rolling. Under kneading your dough will result in coarse, crumbly pasta. This batch makes about 1 pound. Serves 4-6.

 

Roll dough out on a well-floured board or with a pasta machine until desired thickness in reached. Add flour as needed to prevent sticking. Cut into strips or whatever shapes are desired. You might want to let the noodles dry 1-hour or more before cooking, but this is not necessary. Pasta can be hung to dry or separated and allowed to dry flat on a table. When pasta is not hanging to dry it must be turned occasionally to dry evenly. Although you may hear otherwise, homemade pasta, even when dried, should be frozen for long term storage. Storing at room temperature can lead to spoilage. Fresh pasta can also be stored in the refrigerator for a day or two.

Cooking fresh pasta happens quickly. For most noodles you are looking at 2-3 minutes at the most. Thicker cuts and ravioli would take a little longer. Watch it carefully. Drain after cooking, and toss with your favorite sauce.

Mushroom powder

*You might be tempted to powder up some store bought dried mushrooms. I would advise against that. Commercially dried mushrooms have not been washed before drying, so you might get dirt in your mushroom powder. I clean my mushrooms thoroughly before dehydrating.

Note: All electric pasta machines vary slightly and you should use their recipes as much as possible. Still, for most models, adding 1/4 c. flour for each cup in a hand rolled recipe works the best. Also recipes that contain seeds and vegetables may clog an electric pasta maker. Follow your manufacturer’s instructions.

 

The Mushroom Sauce

3 T. oil- I used avocado, but olive oil would be nice, too

3 c. sliced onions

4-5 cloves garlic, minced

1 lb. fresh mushrooms, washed and sliced

4 T. flour

1 c. chicken stock, or a bit more

1 c. half and half

salt and pepper to taste

2 t. fresh thyme leaves

Heat oil in a very large skillet and saute onions until golden. add the garlic and cook another minute. add the mushroom and cook until mushroom are tender. Mushrooms have a lot of water in them. Don’t freak if you start to get some in your pan. Add flour and stir until smooth. Stir in stock, half and half and seasonings. Reduce heat and simmer until mixture is thickened and bubbly. You might want a little more stock, if you like a thinner sauce. remember, the pasta will absorb some of the liquid, too.

Cook mushroom pasta. I only boiled mine for a minute, then drained it and added it to the mushroom sauce. Toss the pasta and sauce together. Keep on low heat for a minute or two before serving. Serves 4-6.

Oyster Mushroom Omelet

Oyster Mushroom Omelet

Oyster Mushroom Omelet

I was at a local farm market over the weekend and picked up oyster mushrooms. These were locally grown and very fresh. Oyster mushrooms have a wonderful rich flavor and almost meat-like texture. I decided to use some of them in my breakfast this morning by making an omelet. I had planned on adding cheese to it, but decided the mushrooms were all I needed.  I normally just have oat bran for breakfast. This was SO much better.

Oyster Mushroom Omelet 

1 T. oil

 1 T. butter

1 small onion, sliced

4 oz. oyster mushrooms, washed and chopped

2 eggs

1 T. water

salt, pepper and hot sauce to taste

Heat the oil and butter in skillet and cook onion until golden. Add mushrooms and cook over medium heat until mushrooms are a little golden brown. Don’t rush this part. The mushrooms get better in flavor and texture as they cook. Turn heat down a little if they are getting brown too quickly. Season with salt and pepper. Remove from pan and set aside. Return pan to stove and put heat on medium high. Beat eggs with water, salt, pepper and hot sauce to taste. Pour eggs in to pan. As eggs start to cook use a spatula to lift eggs, while tipping pan to allow uncooked eggs to reach bottom of pan. When eggs are mostly cooked add mushroom mixture to one side of the eggs. Use spatula to fold other half of the eggs over. Cook a few more minutes. Flip onto plate to serve.

Oyster Mushrooms

Oyster Mushrooms

Mushroom Paprikash Soup

Mushroom Paprikash Soup

Mushroom Paprikash Soup

I was lucky enough to get some beautiful fresh Shitake mushrooms a few days ago. I also had some Crimini mushrooms. With a chilly weekend ahead I decided to go with a soup.  I was thinking of a version of the mushroom soup I grew up with. It is normally made with dried mushrooms. I made some changes, like adding barley. I was also planning on adding sour cream. A friend mentioned a recipe she had with paprika added to a mushrooms. The Mushroom Paprikash Soup was born. We had it over the weekend and everyone really liked it. Here is the recipe. If you can’t find fresh Shitake Mushrooms feel free to use what fresh mushrooms you do have.

 

Mushroom Paprikash Soup

8 oz. fresh shitake mushrooms

8 oz. fresh crimini mushrooms

oil

2 onions, chopped

8 cups water

1 c. uncooked barley

1/4 c. balsamic vinegar

1/4 c. sherry

2 T. honey

1 c. sour cream

2 T. paprika

1 T. hot sauce

salt and pepper to taste

Remove stems from mushrooms and wash thoroughly. In soup pot heat oil and add onions and mushroom stems and cook until golden brown. Add the water and simmer together for 30 minutes or longer to make a mushroom stock.  Meanwhile, wash and slice the mushroom caps. Strain stock, discard onions and stems and set aside. Put a little more oil in the soup pot and add the sliced mushrooms. Saute them for a few minutes. Return stock to soup pot with the mushrooms, bring to a boil and simmer, covered for 20 minutes. Add the barley, vinegar, sherry and honey and simmer, covered, for 40-50 minutes, or until barley is tender.  To prevent the sour cream from curdling place it in a small bowl and ladle in a little of the hot soup. Whisk until smooth and add a little more soup, whisking again. Add the sour cream mixture to the soup along with the rest of the seasonings. Adjust to your taste and serve. Serves 6.

Fresh shitake mushrooms

Fresh shitake mushrooms

Shitake and Crimini Mushrooms

Shitake and Crimini Mushrooms

Portobellos with Hummus

Portobellos with Hummus

Portobellos with Hummus

If you are looking for a fun way to serve Portobello mushrooms you might want to give this a try.  I love mushrooms and am always looking for a new way to serve them. All you do is take Portobello mushrooms caps, clean them up a bit, and saute them. Once the caps are cooked spoon in a mixture of hummus, cream cheese and roasted red pepper. At this point they go in the oven or under the broiler. You could even do this on the grill, but you won’t get the top browning. I made my own hummus and roasted a pepper but both of those ingredients could be purchased. Here is the recipe.

 

 

 

Portobellos with Hummus

2 tablespoons olive oil
6 small portobello mushroom caps, stems and ribs removed
1/2 cup cream cheese, softened
1 roasted red pepper, diced
3/4 cup hummus
Salt and pepper to taste

Preheat oven to 375 degrees. Heat olive oil in a large skillet over medium-high heat. Sear the portobello mushrooms for 3 minutes on each side until browned.
Stir together cream cheese, pepper, and hummus until evenly blended. Season the mushroom caps with salt and pepper on each side. Place the mushrooms onto a baking sheet, with the stem-side facing up. Then fill with hummus mixture. Bake in preheated oven for 15 minutes until the filling is hot.

Spinach and Mushrooms Quesadillas

Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas

We made these in class last night and I thought I’d share the recipe with you. These quesadillas are really good- made with a combination of Portobello mushrooms, spinach and cheese they are rich and packed with flavor. I just cooked them in a skillet for class but you could also bake them in the oven or brush with oil and cook them on the grill. We didn’t serve them with anything, but I could see having a fresh salsa on the side.

 

 

Spinach and Mushroom Quesadillas

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced                                                                                            salt and pepper to taste
4 (10 inch) flour tortillas
1 tablespoon vegetable oil

Prepare spinach according to package directions. Drain and pat dry. Set aside.
Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on one side of each tortilla. Top with equal amounts of cheese. Fold tortillas in half over the filling. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Cheesy Portobello “Burgers”

Portobello Mushroom "Burger"

Portobello Mushroom “Burger”

I had a chance to have a friend over for lunch. She is vegetarian. Neither of us had a lot of time so I wanted something fast and easy. I had a couple of portobello mushroom caps in the fridge so I used them as my starting point. I also had some whole wheat buns so a sandwich felt like the right choice. I don’t like to use the word burger. Burgers for me will always be meat, but it did end up pretty close. The flavors, appearance and feeling was pretty burger-like, if not a true burger.

I started by  cooking some sliced onion in oil adding salt, pepper and some hot sauce. While the onions were cooking I rinsed the mushroom caps and gave them a drizzle of lemon-infused olive oil and white wine vinegar. Also gave them a dash of salt and some Italian seasoning. I would say I marinaded them, but seriously, it was for 10 minutes while the onions were cooking. Once the onions were getting almost caramelized I added the mushrooms to the pan with the liquids I had been soaking them in. I let them cook, turning a few times, until they were cooked and browning a little. By then most of the liquid in the pan was gone.

The biggest challenge with cooking any mushroom is water. They are full of it. To get a truly strong mushroom flavor you need to get that water out and intensify the mushroom’s flavor. Don’t be afraid to let them cook long enough for that to happen.

I finished the mushrooms off with a couple of slices of sharp white cheddar cheese. I also toasted the buns. To serve it I placed the cheesy mushrooms on the buns and topped each with some of the onions. It was a lunch I would make again, even for my non-vegetarian friends.

Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

The cold winter this year has really got me craving comfort foods. Also have a real taste for some childhood favorites. My mother used to make some really good quiches. Always a home made crust. I used what I had on hand the other day to whip up this quiche. Thought of her when I made it.

 

Spinach and Mushroom Quiche

1 unbaked pie crust

1 T. oil

1 small onion, chopped

8 oz. sliced mushrooms

salt and pepper to taste

1 (10 oz.) package frozen spinach, thawed and squeezed dry

4 oz. diced Swiss Cheese

2 T. flour

1 c. milk or half and half

3 eggs, beaten

In skillet saute onion in oil until tender. Add mushrooms and cook about 5 minutes more. Season with salt and pepper. Stir in the spinach and set aside. In 9-inch pie pan place the crust. Toss cheese with the flour and place in crust. Add the spinach mixture. Combine milk with the eggs and pour over the spinach mixture. Place pan on a baking sheet to collect any drips and place in a preheated 400 degree oven. Bake for 30 minutes then turn down over to 325 and continue baking until quiche is firm near the middle, about 25-30 minutes more. To test for “doneness” insert a butter knife about an inch from the center of the quiche. If it comes out clean the quiche is done. Serves 4-6.

Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

 

 

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