Mushroom recipe help
My amateur mycologist son-in-law gave me a mushroom kit (dense white) for the holidays, and I am now ready to harvest my first crop (about a pound, I would guess). I would like to make something featuring mushrooms, rather than using mushrooms as a secondary ingredient. So far, mushroom risotto seems to be the only thing I have come up with (other than soup, of course). Does anyone have other suggestions, preferably with pointers to or sketches of recipes?
I'm not sure if they are white button mushrooms or more exotic shrooms that you are about to harvest. I stuff medium sized button mushrooms with sauted scallions, fresh blue crab (fin meat), a little cognac, s sprinkle of hot sauce, some bechamel sauce and an egg to bind it, sprinkle with parmesan cheese and bake. There have never been any leftovers. I also use a wonderful French style marinated mushroom recipe from one of my favorite cookbooks: Roy Andre de Groots "Feasts for all Seasons" We usually have a jar in the fridge to add to salads and have a nosh.
This will really be the bare bones of a recipe, and if you want the specifics I'll gladly send them on, but my most successful (and favorite) mushroom recipe is Mushroom Lasagne. Saute down lots of chopped mushrooms in butter with chopped onions until the moisture evaporates. Season. Starting with a bechamel sauce, layer lasagne, mushroom mixture, prosciutto and bechamel--I prefer three layers, but it's your casserole. End with bechamel and sprinkle parmesan cheese. This dish is improved by the addition of some soaked, dried porcini or other wild dried mushroom--really gives it a woodsy, smokey flavor with the prosciutto.
Hope you try it sometime.
If you want to celebrate the mushroom itself, without a lot of extra ingredients, I'd go with a saute of mushrooms to be served over scrambled eggs or toast. If they're large you can quarter them, or if tiny buttons, leave whole. Saute first some minced shallots until soft, throw your mushrooms in with a spring of rosemary and saute those. Add red wine to sauce it up. Cook long enough to allow wine to mellow.
You can thicken with an additional lump of butter whisked in over lowish heat, or a little beurre manie. Kosher salt and freshly ground black pepper to taste.
This goes together very quickly and is my favorite late on Sunday breakfast. Chopped parsley on the final product doesn't hurt either. pat
I've had splendid luck with every recipe/technique in Colicchio's THINK LIKE A CHEF, particularly the duck, mushroom, and pan-roasting recipes. It's quite a revelatory book, in many ways. Mushrooms of every kind have amazing levels of flavor if they're browned
s-l-o-w-l-y over medium-low heat in an uncrowded pan.
As for other ways with mushrooms, get yourself a cedar plank and roast a pound of lightly marinated and herbed and lemoned mushrooms for a dozen minutes at 375. You can get great cedar planks from this web site:
Happy champignon chomping!