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Tag: Mushrooms

Chicken Lettuce Wraps

1 lb Ground Chicken

6-8 Button Mushrooms, diced

1 can Water Chestnuts, diced

1 small Yellow Onion, diced

2 Tbs Extra Virgin Olive Oil

1 Head Butter or Leaf Lettuce, leaves separated

2 Large Handfuls of Basil, Cilantro, and Mint

1 Cucumber, cut in half then slice into thin spears

Hoisin Sauce (from omnivorescookbook.com)

  • 1/4 cup light soy sauce
  • 2 tablespoons natural peanut butter
  • 1 tablespoon honey
  • 2 teaspoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 clove garlic , grated
  • 1/8 teaspoon black pepper
  • 1 teaspoon miso paste

Saute onion in olive oil until just beginning to soften, about 5 minutes.  Add mushroom and cook until they begin to lose their moisture and soften, about 5 minutes.

Meanwhile, mix up hoisin sauce ingredients in a small bowl.

Remove onion and mushroom mixture to a bowl.  Add chicken to the pan and cook until just cooked through.  Add mushroom mixture back to pan, add water chestnuts and mix in hoisin sauce.  Stir frequently until fully heated through.

Serve family style.  For assembly, top one piece of lettuce with chicken mixture, then a generous helping of herbs and a few cucumber spears.

Portabella Sandwich with Caramelized Onions

Caramelized Onions:
1-1/2 Onions [sliced very thinly, combination of white + purple onions]
6 springs Thyme [fresh]
Sea Salt
2 Tbs Olive Oil

Mushrooms:
2 Garlic Cloves [minced]
3 Portabella Mushrooms [stems removed, sliced into 1/2″ slices]
1 Tbs Olive Oil
2 Tbs Balsamic Vinegar
2 Tbs Red Wine
1 Tbs Oregano [fresh, chopped]

Horseradish [to taste]
6 slices Sourdough Bread [fresh baked, crusty outside, soft inside]

For the onions, heat olive oil in a large saute pan with a lid over medium heat. Swish hot oil over the bottom of the pan + add onions. Season with sea salt. Cook over medium heat, stirring occasionally + making sure the onions do not brown. After about 5 minutes, when onions have wilted + started to change color, reduce heat and cover. Stir occasionally until the onions are well caramelized, about 1/2 an hour.  When the onions are done, stir in the fresh thyme leaves.

Meanwhile, heat olive oil in another large saute pan with a lid for the mushrooms. Add garlic + heat till fragrant, about 1 minute. Add the mushroom slices + cover. Allow to cook over medium heat, stirring every few minutes. In about 5-7 minutes, when about half of the mushrooms have softened, add the wine, balsamic vinegar + oregano.   Stir well to coat. Cook for about 5 more minutes until most of the cooking liquid has evaporated.

Smear each piece of bread with horseradish to taste, then pile with caramelized onions + balsamic coated mushrooms. Put on the top slice of bread and toast the sandwich in a grill press till the bread is golden brown + the ingredients have soaked in to the bread. Serve hot.

*I served this with Cabbage Beet Coleslaw from The Kitchn.  A great fresh, wintery beet slaw with a honey mustard dressing + plenty of color on the plate.  I used a napa cabbage in the recipe + threw in a fresh segmented orange for a little extra sweetness.  Yum, a perfect January meal.

Mushroom Gravy

2 cups Vegetable Broth
1/4 oz Dried Porcini Mushrooms [broken into very small pieces]
8 – 10 Crimini Mushrooms [sliced thinly]
1 Tbs Olive Oil
2 Garlic Cloves [minced]
1 tsp+ Corn Starch [mixed into 1 tsp water]
Fresh Rosemary [chopped, to taste]
Salt + Freshly Ground Black Pepper [to taste]

Bring broth to a boil, stir in dried mushrooms. Cover + reduce heat to a very low simmer.

Meanwhile, in a high walled saute pan, saute garlic + mushrooms in olive oil over medium heat for about 10 minutes. Add broth and mushrooms to saute pan and allow to simmer for 5 more minutes. Increase the heat and stir in the corn starch + water mixture to thicken. Remove from heat, season with salt, pepper + rosemary.

Pumpkin Buckwheat Risotto


1 cup Onion [chopped]
4 Garlic Cloves [minced]
8 oz Crimini Mushrooms [sliced]
1 Tbs Extra Virgin Olive Oil
1 Tbs Butter
1 cup Kasha [roasted]
2 cups Vegetable Broth
Sea Salt + Freshly Ground Black Pepper
1 Tbs Oregano [fresh, chopped]
2 cups Pumpkin [roasted, chopped into 1″ cubes]

Roast pumpkin till tender, but not mushy. [A whole pumpkin will take 30-60 minutes, at 400 degrees F, depending on its size.] Chop.

Heat oil + butter in a large pan with a lid. Saute onion until translucent, about 10 minutes, seasoned lightly with salt + black pepper. Add garlic + mushrooms and saute until the moisture from the mushrooms has released and evaporated, about 10 minutes. Stir in kasha, making sure to mix well so groats are covered with oil. Add vegetable broth, cover, and simmer for 20 minutes, or until liquid has been absorbed + kasha is tender.

Stir in pumpkin and oregano, reserving a small amount for garnish.

Wild Mushroom Risotto

2 Tbs Butter
1 Tbs Extra Virgin Olive Oil
3 cups Vegetable Broth
1/4 cup Dried Wild Mushrooms [broken into 1/2″ pieces, mixture of chanterelle, morel, lobster, hedgehog, porcini]
1 Onion [medium, yellow, chopped]
3 Garlic Cloves [minced]
1/2 tsp Sea Salt [medium grain]
3/4 cup Arborio Rice
1/3 cup White Wine [dry reisling]
10 oz Mushrooms [fresh chopped, mixture of shitake, crimini, + yellowfoot]
1 Tbs Herbs [fresh chopped, 1 sprig each of thyme, oregano, marjoram]

Bring vegetable broth to a boil + add dried mushroom pieces. Reduce heat and allow mushrooms to reconstitute for about 20 minutes. [This is a great time to prep the rest of your ingredients.]

Heat butter and olive oil in a large sauce pan. Saute onion with salt for 5 minutes over medium heat. Add garlic and continue to saute until translucent, about 10 to 15 minutes. Add fresh mushrooms and cook for about 10 more minutes until the mushrooms have released their juices and it has evaporated. Add rice and toast, stirring constantly for about 1 minute. Add wine + stir until wine evaporates and absorbs into rice. Add broth 1/4 cup at a time to rice + mushroom mixture, stirring frequently till absorbed before adding another 1/4 cup. When adding the last 1/4 of broth also add the rehydrated dried mushrooms. Once all broth is absorbed and rice is tender, remove from heat and stir in herbs.

Serves 2 as a main dish, 4 as a side. Excellent with roasted asparagus or other crisp spring vegetable.

Mixed Mushroom Kasha

1 c. Water
1 c. Kasha [Whole, raw buckwheat groats]
1 Egg [free range, beaten]
1 c. Vegetable Stock
1 hand full Dried Mushrooms [mixed wild varieties, broken into 1/2” pieces]
3 Onions [small, chopped, about 3 cups worth]
3 Garlic Cloves [minced]
8 oz. Crimini Mushrooms [sliced]
1 Tbs. Extra Virgin Olive Oil
2 Tbs. Butter [divided]
1/4 c. Fresh Flat Leaf Parsley [leaves only]
a pinch of Dried Tarragon
Salt + Freshly Ground Black Pepper to Taste

Boil 1 cup of water.  Add dried mushrooms and remove from heat, setting aside for about 30 minutes until mushrooms are tender.  Meanwhile, chop remaining ingredients.

Heat a medium saucepan over medium high heat.  Add kasha and egg and stir frequently, separating kernels until kasha is golden and fragrant, about 10 minutes.  Strain reconstituted mushrooms, adding liquid to kasha.  Cook over high heat for about 5 minutes.  Add vegetable stock, bring to a boil, then turn off heat and allow to sit, covered for 20 minutes or until all liquid is absorbed.

Meanwhile, heat 1 Tbs butter and 1 Tbs olive oil in a large skillet.  Brown onion gently with a pinch of salt, stirring frequently for about 10 minutes.  Add garlic crimini mushrooms, + mixed wild mushrooms and cook until mushrooms are starting to brown and have released their juices.    Finish with the remaining 1 Tbs butter, pinch of tarragon, and season with salt + pepper.  Stir in kasha and parsley, then serve.

4 Side Dish Servings.  Delicious with a Beet Green Salad or roasted root veggies.

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