The season is here and I could not be happier. Todays find is just the tip of the iceberg, we are heading straight into mushroom season. Remember mushroomlandia? Many mushroom recipes are on the horizon. Mushroom ravioli will be first, maybe a soup maybe a mushroom and caramelized onion on crispy bread or a bruschetta, I have already made quesadillas the easiest thing a human can make, who knows I will also be experimenting since I know there will be more of these big boys. Can you tell I really like mushrooms? Mushroom napoleons with wild ramps, mushroom pizza, grilled mushrooms, mushroom florentines, I am going crazy with ideas but I want more, does anyone have some new and unique way I can prepare mushrooms, does anyone have an old fashioned way, can anyone come up with something besides 'foam' - my grandmother used to dry them and then grind them and deep fry them with a batter and put them in chile during lent (my other grandmother not the one with the coffee can) I had a city grandmother and a country grandmother the country grandmother taught me about wild mushrooms, the city grandmother taught me not to take any crap from any of her 13 children - the country grandmother had a mom, my great grandmother that made cheese and she died when I was 15.
13 comments:
Let me get back to you on this - I've got a good friend who is a vegetarian and is ALWAYS feeding me mushrooms. I'll see what she's got!
I love me some shrooms too! Bring it on Big guy...bring. it. on!
Hey! Where did you get those?? Don't tell me Central Park i won't believe you. haha.
I made a wild mushroom tarte tatin last month. It's on my blog.
Those look nice. I want to go morel hunting sometime. I don't think we've had enough rain, yet.
Mushroom and whole grain pilaf? With some toasted nuts.
I bought some millet, but I don't know what to do with it. I guess make the above.
dana: good lookin' out
beth: you have them all around you just look
zen chef: central park...LOL no not really........lol
emilline: keep hunting because they are hard to find...
oh my oh my!! What are u going to do with them? I want them in my breakfast!
Deep fried mushrooms in a hot chili powder flavored beer batter..
Broiled on hard bread, with a strong cheese melted over them..
Sauteed with onions, bacon, over calfs liver...
Alot of your ideas sound delicious!
Ingredients:
* 2 medium tomatoes, seeded and diced
* 1 small onion, diced
* 2 serrano chiles, finely diced
* 1 teaspoon salt
* 1 ripe medium avacado
* ½ bunch fresh cilantro, stems removed
* 1 tablespoon white wine vinegar
* juice of 1 lemon
* 1 to 2 pounds fresh crimini mushrooms, cleaned and stems removed
Preparation:
Combine the tomatoes, onion, chiles, and salt in a medium bowl and allow to marinate for 15 minutes.
Meanwhile, split the avocado in half and remove the seed. Scoop out the avocado meat and place in a food processor. Add the cilantro, vinegar, 2 tablespoons water, and the lemon juice and blend until smooth.
Fold the avocado puree into the tomato mixture and refrigerate for 1 hour before using.
Adjust seasoning for filling with salt if necessary. Stuff the mushroom caps with the guacamole and serve.
Serves 8 to 10
Suggested wine: Long Vineyards Sauvignon Blanc
Holy Crap those mushrooms are big!
And you have Ramps, too? I LOVE those! My mother lives in WV, and they go dig for ramps, and she frys them with potatos and man oh man are the GOOD!
The ONLY other way I know of is the secret "fried mushroom" that I'm sure NO ONE has heard of. :-)
Other than that, I got nothing.
I can't get enough 'shrooms. But I'd be afraid to forage for them myself. Knowing my luck, I'd pick my poison.
Do you ship???? I adore all mushrooms...
Oh you lucky Fungus!
over here the mushrooms's not ready until after the summer!
Tart
1/2 cup whole-milk ricotta cheese
1 large egg yolk
2 teaspoons plus 2 tablespoons extra-virgin olive oil
1/4 cup crème fraîche or sour cream
1 1/2 pounds assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed shiitake), sliced
2 teaspoons fresh thyme leaves
1 tablespoon butter
1 bunch green onions, thinly sliced on diagonal (about 1 1/2 cups)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg yolk, beaten to blend with 1 teaspoon water (for glaze)
4 ounces thinly sliced Gruyère cheese
For tart:
Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
Preheat oven to 400°F. Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
Not my recipe though i love this one and i adapt to make my own by adding different cheeses and herbs from my garden. good luck these are tasty.
Another favorite of mine is Cream of Mushroom soup with Onions and Garlic.. Lots of cream and sherry. mmmmmmmmmmmmmmmmm
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