FOR THE LOVE OF MUSHROOMS I have been fascinated by exotic mushrooms for years, I have countless books on the topic, I have foraged for them, I have studied them at Penn State University, I have personally picked thousands of pounds of them, and cooked as many great gourmet mushroom recipes. Foraging is an odd sport, typically, a healthy walk in a damp mature forest, and if you are lucky and find some, the next challenge is to determine if it is safe to eat. Is it yellow gills and red stem? or red gills and yellow stem? One is delicious and the other-deadly. No matter how many books you refer to, it is often hard to know which is which. There is an expression traded amongst foragers, “There are Brave Foragers and Old Foragers, BUT no Brave-Old Foragers” In the end, (for me at least), it is the cooking of the safely edible fungus that is the reward, for a long day foraging. This paper is tracking, good food involving mushrooms of all kinds. Yum, I hope you enjoy it! and check out www.deliciousmushrooms.com Ian Cole
Shrimp, Bacon and Oyster Mushroom LinguineWKRG-TVwhen the butter is sizzling add the 1 oz of green onions, bacon, mushrooms and shrimp. season with salt and pepper to taste. stir the pan every few seconds.
Aside from the few of us who get paid to think about these things, not many realize how commonly fungi intersect our lives. Most people eat some fungus daily: yeast, sure, but lots of others too. I think you should know about this, not to gross you out, but so you can appreciate the contributions of fungi to your ordinary-seeming life.
Today’s lesson in fungal utility covers pullulan, a useful polysaccharide made from fungus slime. That’s right, FUNGUS SLIME.
Pullulan is neat stuff. It’s made of long chains of modified glucose molecules. It tastes inoffensive and dissolves easily. Because of its low digestibility, it has a low glycemic index–eating it doesn’t cause a big insulin spike like sucrose. Early reports claimed pullulan was completely indigestible, but later research showed that it is slowly broken down in our bodies. Alas, a generous dose of it “increases the incidence and frequency of flatulence,” according to the hardy volunteers recruited by Dr. Wolf and colleagues. But those folks drank 50 grams of it in 2 cups of viscous, sugar-free lemonade–more than I’d recommend.
Pfizer introduced Listerine PocketPaks™ in 2001, and they took off like a rocket. Inside the package we find flat squares of what appears to be plastic. It’s not plastic– it’s pullulan. Put one on your tongue and it quickly melts, releasing its minty flavor. Refreshing! Since then pullulan has shown up in a variety other products: children’s medicines, which my son prefers to icky syrups, doggie breath strips and marijuana-laced medi-strips (both sadly discontinued in the US), gelatin-like capsules for medicines that don’t offend vegetarians, and as an edible coating that protects foods from drying.
3/4 pound cremini or mini portobello mushrooms, thinly sliced
1 small bunch Tuscan (lacinato) kale or Swiss chard, stemmed and thinly sliced
4 shallots, peeled, chopped
2 cloves garlic, peeled, finely chopped
Freshly grated nutmeg
3/4 cup Marsala wine
1 cup heavy whipping cream (or a mix of heavy cream and or half-and-half)
A few sprigs fresh sage, very thinly sliced
Grated Parmesan cheese for serving (about 1/2 cup)
In a small saucepan, place the stock and dried mushrooms. Bring to a low boil. Reduce the heat and simmer about 15 minutes to reconstitute the mushrooms. Strain the mushrooms from the stock and chop. Reserve the stock.
Bring a large pot of water to boil, salt it, add the pasta and cook until al dente. Drain, reserving a little of the cooking water.
While the pasta is cooking, in a large skillet, melt the butter over medium heat. Add the mushrooms and increase the heat to medium-high. Cook, stirring occasionally, until the mushrooms darken, about 7 to 8 minutes. Add the kale, shallots and garlic; season with salt, pepper and nutmeg to taste.
Cook for about 7 minutes longer, then stir in the wine. Add the chopped reconstituted mushrooms and all but 1/4 cup of the mushroom-infused stock.
Stir in the cream and cook to reduce and thicken. Toss the pasta with the sauce, adding the reserved pasta cooking water if the sauce is too thick to coat the pasta nicely. Garnish with the sage and serve with the cheese on the side.
Adapted from Rachel Ray magazine, February 2011 issue. Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on 3/4 pound pasta and using mix of heavy cream and half and half. 604 calories (34% from fat), 24 grams fat (13 grams sat. fat), 81 grams carbohydrates, 23 grams protein, 553 mg sodium, 66 mg cholesterol, 6 grams fiber.
This lasagna tastes very rich, even though it really isn’t It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles...
Would the kids and godsons be impressed with this? Just wondering. Fine Dining At Home 1/3 - Chilled Tomato Gazpacho. I told you about the DBS Indulge MasterChef Class I attended and the recipes I would share when I ...
Idaho farmers try their hand at trufflesCapital Press (subscription)The trees that produced the truffles were only four years old, and most trees don't produce them until six or eight years, said Charles Lefevre, owner of New World Truffieres and...
You can use practically any mixture of wild, dried, and fresh mushrooms in this flexible recipe. Each has its own distinctive shape, texture, and subtle flavorbut all mushrooms have powerful antioxidant and immune-bolstering properties. For color and an extra nutrient boost, try substituting spinach pasta. Serve with a simple green salad
Everyone thinks of mashed potatoes and gravy or mac and cheese as comfort foods. But after tasting this risotto, you may just have a new favorite.
Ingredients: 6 cups beef stock (or substitute chicken or mushroom stock) 3 tbsp olive oil 2 tbsp butter 1 cup shiitake mushrooms, stemmed and julienned 1 cup oyster mushrooms, sliced 1 cup cremini mushrooms, sliced salt and freshly ground pepper 1/2 cup finely chopped shallots 1 pound Principato di Lucedio Arborio rice 1/2 cup Courvoisier cognac 1/2 cup heavy cream 1/2 cup grated Parmigiano-Reggiano cheese 1/4 cup chopped flat-leaf parsley.
Pour the stock into a stock pot and bring to a boil. Reduce to a simmer. In a medium sauté pan, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium-high heat. Add the mushrooms and sauté for 5 minutes, or until tender. Season with salt and pepper to taste. Remove from the heat and set aside. Heat the remaining olive oil and butter in a heavy bottomed pot over medium-high heat. Add the shallots and sauté until translucent. Add the rice and cook, stirring constantly, until golden brown. Pour in the cognac and keep stirring until it is completely absorbed. Using a large ladle, add the stock one ladle at a time, stirring constantly, until absorbed. Continue this process until all the stock is used and the rice is creamy. Add the mushroom mixture to the risotto and continue cooking and stirring. Stir in the heavy cream and cheese and continue stirring. Risotto should have a very creamy texture. Season with salt and pepper to taste. Serve immediately, garnished with chopped parsley. Serves 8
Recipe courtesy of Lobster for Leos, Cookies for Capricorns by Sabra Ricci
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