The Mighty Mushroom

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Surprisingly versatile, mushrooms can make their way into almost any dish at any time of day. They can be grilled, stuffed, fried, breaded, braised, sautéed and even roasted. While many of us have yet to move beyond the button mushroom, there are a myriad of mushroom varieties that are just waiting for you. So, if you are looking to shake up your pasta sauce or add a little bit of excitement to your morning omelet, mushrooms may be a great way to add some great “out of the box” flavors to your favorite dishes.

The unassuming mushroom on your grocery store shelf actually holds the award for attaining a depth of flavor that is not easily achieved by other ingredients. Mushrooms contain a wide variety of flavors that can give your dish a hint of earthiness or add a mellow undertone to almost any recipe. From the meaty shiitake to the floral chanterelle, there is so much to be discovered if you are willing to step outside of your white button comfort zone and dive into the wonderful world of mushrooms.

There are over 10,000 known types of mushrooms in the world, and science suspects that we have only found one-third to one-half of the mushroom species on the planet. Out of known species, we are aware of 300 edible mushroom species. However, because growing mushrooms can be difficult, just over 20 are commercially cultivated for culinary inclusion. Edible mushrooms are the fleshy, edible fruit bodies of several species of macro-fungi. They can either grow above the ground and look similar to what you see on your grocery store shelf, or they can grow below the surface and must be dug out by hand.

This edible fungus may look strange, and it may seem odd that an edible food could grow out of some unsavory ground conditions, but mushrooms actually contain many health benefits. For instance, white button mushrooms, such as cremini, help to remove excess estrogen in the human body, and they are now being credited with helping to prevent (or suppress) breast cancer. All types of mushrooms are a great source of the fibers chitin and beta-glucan. These fibers are credited with lowering cholesterol and improving cardiovascular health. The beta-glucan they contain also helps to protect against cold and flu viruses.

Mushrooms are one of the few foods that contain germanium. This trace mineral helps your body to use oxygen efficiently and protects against free radicals. They also contain trace minerals like selenium, copper, niacin, potassium and phosphorus that are vital for good health. They are also a surprising source of protein, vitamin C and iron. However, the cell walls of a mushroom are not digestible unless the mushrooms are exposed to heat. Cooking the mushrooms will break down the cell walls and release all of their healthy goodness.

Edible mushrooms differ by texture, taste, and aroma. They have long been consumed for both nutritional value as well as for medicinal reasons. They can either be harvested in the wild or cultivated. Cultivated mushrooms are the most popular and are also the safest selection as there is no danger in eating a poisonous mushroom by accident.

The Chinese have valued the medicinal properties of various mushroom varieties as well as enjoying them as a food. Ancient Greeks and Romans used mushrooms in many of the dishes that were served to the upper class, and food tasters were employed by Roman emperors to be sure that no poisonous mushrooms had been used.

Truffles are mushrooms that grow underground in very specific environments and can only be found by highly trained, truffle hunting dogs. Traditionally, they used truffle hunting pigs, but recently they began to use dogs because the dogs do not eat the highly prized truffles. Truffles come in many varieties and are very rare. However, the most desired is the white truffle. At over $3,000 a pound, this extremely rare white mushroom signifies luxury at the finest dining establishments worldwide. The white truffle can only be harvested a couple of months out of the year, and they come from a very exclusive part of Italy.

White truffles have a unique aroma that is reminiscent of freshly overturned soil covered by a slight misting on a cool autumn day mixed with the subtle mellow flavor that seems to combine childhood memories with a sublime complex taste that includes hints of garlic and shallots. These expensive delicacies are not commonly sliced but rather shaved over everything from risotto to mashed potatoes.

Because the white truffle is rare and out of reach for many of us financially, a much more affordable way to sample the white truffle is by using truffle oil. True truffle oil is made by infusing a light oil with pieces of truffle until the oil carries both the beautiful aroma as well as the flavor of the truffle. It can then be poured over your chosen dish just before serving to allow the aromas to burst and be enjoyed in their fullness. The most common dishes that are enhanced by truffle oil are fish, lobster, poultry, soups, steaks, garlic bread, risotto, and vegetables.

Closer to home, the morel mushroom is the delicacy that has become an annual tradition for many families across the country. The elusive morel mushroom appears in early spring and can be found in forests, fields, and along fence rows. Easy to spot when it can actually be found, morels are identified by their sponge-like appearance. They are the safest of all wild mushrooms but should still be identified by an experienced mushroom hunter or field guide.

So, once your wild harvested mushrooms have been properly identified, or you bring them home from the store, it is time to shake up your dinner plans. To help you, we have gathered some wonderful, tasty recipes for you.

So, if you are looking to shake up your pasta sauce or add a little bit of excitement to your morning omelet, mushrooms may be a great way to add some great “out of the box” flavors to your favorite dishes.

Coq Au Vin

Directions:

Preheat oven to 375 degrees

Season chicken thighs all over with salt and black pepper. Place bacon in a large cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet. Increase heat to high and place chicken, skin-side down, into the skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate. Drain and discard all but 1 tablespoon drippings from the skillet.

Lower heat to medium-high. Saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized. Stir flour and butter into vegetable mixture until completely incorporated. Pour red wine into the skillet and bring to a boil while scraping browned bits of food off the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture. Simmer until wine is about 1/3 reduced. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.

Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. Transfer chicken to a platter.

Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly. Season with salt and pepper. Remove and discard thyme. To finish, pour the sauce over chicken thighs and serve immediately.

Ingredients:

  • 12 white button mushrooms, stems removed
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1/2 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 slices of bacon, cooked, drained and crumbled
  • 2 tablespoon chopped fresh parsley
  • 1 1/2 cups plain bread crumbs
  • Dash of cayenne pepper
  • salt and pepper, to taste

Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • 1 pinch kosher salt and freshly ground black pepper to taste
  • 8 ounces bacon, sliced crosswise into 1/2-inch pieces
  • 10 large button mushrooms
  • 1/2 large yellow onion, diced
  • 8 ounce bag baby carrots
  • 2 shallots, sliced
  • 2 teaspoons all-purpose flour
  • 2 teaspoons butter
  • 1 1/2 cups red wine
  • 6 sprigs fresh thyme
  • 1 cup chicken broth

Directions:

Preheat oven to 375 degrees. Wipe mushroom caps clean with a damp cloth. In a large skillet heat oil and 1 tablespoon butter over medium high heat. Add onions and cook for 1 minute. Stir in chopped mushroom stems and cook until soft, about 2 minutes. Stir in the garlic, bacon and fresh parsley. Toss to coat and cook for another minute. Remove from heat and add breadcrumbs a half cup at a time. Add just enough bread crumbs so that mixture remains moist. Season mixture with cayenne, salt and pepper. When mixture is cool enough to handle stuff the caps. Place the stuffed caps in a baking dish and drizzle with 2 tablespoons of melted butter. Bake for 12-15 minutes or until heated through. Serve immediately.

Stuffed Button Mushrooms

Ingredients:

  • 12 white button mushrooms, stems removed
  • 1 tablespoon olive oil3 tablespoons butter
  • 1/2 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 slices of bacon, cooked, drained and crumbled
  • 2 tablespoon chopped fresh parsley
  • 1 1/2 cups plain bread crumbs
  • Dash of cayenne pepper
  • salt and pepper, to taste

Directions:

Preheat oven to 375 degrees. Wipe mushroom caps clean with a damp cloth. In a large skillet heat oil and 1 tablespoon butter over medium high heat. Add onions and cook for 1 minute. Stir in chopped mushroom stems and cook until soft, about 2 minutes. Stir in the garlic, bacon and fresh parsley. Toss to coat and cook for another minute. Remove from heat and add breadcrumbs a half cup at a time. Add just enough bread crumbs so that mixture remains moist. Season mixture with cayenne, salt and pepper. When mixture is cool enough to handle stuff the caps. Place the stuffed caps in a baking dish and drizzle with 2 tablespoons of melted butter. Bake for 12-15 minutes or until heated through. Serve immediately.

Wild Mushroom and Red Pepper Stromboli

Ingredients:

  • 4 c wild mushrooms, sliced (can substitute with what is available at your local grocery store. Use different types, according to personal preference)
  • 2 red peppers, cut into thin strips
  • 2 tablespoons olive oil
  • 2 cups shredded mozzarella cheese

Easy Pizza Dough

  • 1 tablespoon sugar
  • 1 1/4 ounce packet active dry yeast
  • 3 tablespoons olive oil
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt1 teaspoon black sesame seeds

Directions:

Easy Pizza Dough

Whisk 1 1/3 cups of warm water (hot from the tap) together with sugar and salt. Sprinkle in the packet of yeast and set aside, allowing the yeast to get foamy. Add the olive oil to the yeast/water mixture. Begin to stir in the flour, stirring until the mixture forms a dough. Sprinkle a working surface area with extra flour and begin to knead your dough ball for another 5-10 minutes, until the dough is smooth. Brush a small amount of olive oil on the dough ball and place back into the mixing bowl. Cover and set aside in room temperature for about an hour, allowing the ball to double in size. When ready, roll out the dough to about 1/4 inch thick (or to your preference).

Filling Instructions:

In a skillet heat olive oil over medium-high heat. Add red pepper strips and cook until tender. Add sliced mushrooms and continue to cook until tender. Set aside.    On rolled out dough, sprinkle mozzarella cheese evenly. Then, spread your red pepper/mushroom mix evenly over the mozzarella cheese. Beginning at one end of the rolled out dough, begin to roll the dough, enveloping the peppers, mushrooms, and cheese. Tuck both ends under to create your rolled pizza, or stromboli. Set your stromboli on a baking sheet. Sprinkle top with sesame seeds and allow to rest for 30 minutes as the dough begins to rise again.While your stromboli is resting, preheat your oven to 375 degrees. Place the baking sheet on the center rack and bake for 40 minutes, or until the edges of the dough are golden brown. Remove from oven and allow to rest for 10 minutes. Cut in half and serve.

Mushroom Bruschetta

Ingredients:

  • 1 small baguette, thinly sliced (about 24 slices)
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 2 tablespoons extra virgin olive oil
  • 2 scallions (37 grams / 1.3 ounces), minced
  • 1 cup Maitake mushrooms, cleaned and shredded
  • 1 cup Shiitake mushrooms, cleaned, stems removed and sliced
  • 1 cup Shimeji mushrooms, root end trimmed and separated
  • 1 teaspoon fresh thyme leaves
  • salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced flat-leaf parsley

Directions:

Put the oven rack in the middle position and preheat to 350 degrees.Put 1 tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil. Place the bread on a baking sheet and bake until each piece is golden brown and crisp (around 6-7 minutes). When the slices are done, remove the pan from the oven and give each piece a swipe with the clove of garlic.In a medium-sized sauté pan, add 2 tablespoons of olive oil and the minced scallions. Sauté until the scallions are golden brown and caramelized. Add the mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms, and they are golden brown on the outside. Season with salt and pepper to taste and then add the balsamic vinegar. Toss the mushrooms to glaze evenly. Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly. Let the mushrooms cool to room temperature. When you’re ready to serve the bruschetta, top each slice of toasted bread with the mushroom mixture.