5 Fall Mushroom Recipes From The Healdsburg Chef, Mushroom Forager

This could include a mushroom stew or risotto where roasted mushrooms are added towards the end of the cooking time.

Another option, she says, is to marinate mushrooms, such as cultivated alba or brown shell, in a simple dressing after roasting them. Schreiber then toss them with greens for a salad, using the marinade as a dressing, or she’ll add them with a dollop of ricotta as a bruschetta topping. Pickled mushrooms will keep in a container in the refrigerator for a few weeks.

Raw mushrooms, however, are prohibited.

“It’s really important with mushrooms to cook them,” Schreiber said. “They are more digestible. Some, like morels, are poisonous if you don’t cook them.

Schreiber noticed that people are more interested in mushrooms than ever, but there is a lack of knowledge.

“People in Europe grew up picking mushrooms with their parents and grandparents, and in Asia too,” she said. “We never grew up with that. We have to start learning somehow.

She suggests taking a class, joining a local mushroom society, or just befriending a more experienced forager and spending time in the woods with them.

“Most people want to come back and do it,” Schreiber said. “It’s like an Easter egg hunt for adults.”

Wild mushroom risotto

Makes 6 servings

8 dried porcini mushrooms

6 cups chicken broth, or vegetable broth or water to make vegetarian

2 pounds mixed mushrooms, such as chanterelles, cremini, hen of the woods, oyster mushrooms, and porcini mushrooms, cut or torn into bite-size pieces

⅓ cup olive oil

1 tablespoon fresh thyme, coarsely chopped

Kosher salt and freshly ground black pepper

3 tablespoons light olive oil

1 large yellow onion, minced

2 cups arborio rice

1 cup dry white wine

8 ounces fresh cream (optional)

½ cup grated parmesan

4 tablespoons of butter

Preheat the oven to 450 degrees.

Put broth or water in a 2-quart saucepan over medium heat. Add the dried mushrooms and leave to infuse over the heat for about 30 minutes. Drain the mushrooms that have swollen and set aside. Keep the liquid, which will be infused with the flavor of the mushrooms, warm over medium-low heat.

While the dried mushrooms infuse, toss the assorted fresh mushrooms with the olive oil, thyme, salt, and pepper on a parchment-lined baking sheet. Place in preheated oven and roast until mushrooms are golden brown, about 10 to 12 minutes. Put aside.

Add 3 tablespoons of olive oil to a low 6-quart saucepan and heat over medium-high heat. Add the onion then cook until translucent and very lightly browned, about 6 to 8 minutes. If it starts to get too brown, reduce the heat to medium.

Add arborio rice and cook until lightly toasted, about 4 minutes. Add wine and cook until evaporated, about two minutes, then ½ cup hot mushroom-infused broth. Cook, stirring, until the rice absorbs it, about 2 minutes. Continue adding broth, ½ cup at a time, and cook and stir until absorbed before adding more until the rice is tender and creamy, about 16 to 20 minutes total.

Slice the reserved porcini mushrooms and add them to the risotto, then incorporate half of the roasted porcini mushrooms, the butter, the parmesan and possibly the fresh cream. Taste and adjust seasoning, adding more salt and pepper as needed.

Transfer the risotto to a serving bowl or onto individual plates and garnish with the remaining roasted mushrooms. Serve immediately.

Pickled mushrooms are nice to have on hand. They can be used for a quick salad to complement a simple yet elegant meal or appetizer.

Marinated Mushrooms

Makes about 1 liter

For the roasted mushrooms

2-3 pounds Velvet Pioppini, Alba clam shell, brown clam shell mushrooms

3 tablespoons of olive oil

Salt and pepper to taste

For the vinaigrette

6 tablespoons sherry vinegar

1 tablespoon Dijon mustard

½ cup light olive oil

½ cup extra virgin olive oil

1 shallot, diced (about 1 ½ tablespoons)

½ teaspoon of fresh thyme

Salt and pepper

Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper. Add the mushrooms and toss with the olive oil and season with salt and pepper.

Roast the mushrooms for about 8-10 minutes or until all the liquid is released. Continue cooking until liquid evaporates and mushrooms begin to brown and caramelize, about 5 to 10 minutes longer, watching closely so they don’t burn.

Meanwhile, prepare the vinaigrette. In a large bowl, add vinegar, mustard, thyme, salt and pepper. Slowly pour in the oil while whisking to form an emulsion. Season with more salt and pepper to taste if desired.

Add the roasted mushrooms to the dressing. Store in an airtight container and refrigerate until ready to serve.

Marinated mushroom salad

Portions vary

Marinated mushrooms, see previous recipe

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Rozella J. Cook