Delicious and Versatile Mushrooms

So what exactly is a mushroom? It is a fungus, which grows in the dark and creates more mushrooms by releasing spores. Mushrooms are found all over the world and have been a very honored food in many cultures. Ancient Egyptians considered mushrooms to be food for the royals. The French adored the fungus and began harvesting them in caves during the 17th century. These famous fungi didn’t reach popularity in the United States until the late 1800s.

The most common cultivated mushroom in the U.S. is the white button mushroom found in every supermarket and available year round. Crimini, or brown mushrooms, are also cultivated. They are similar in shape and size to the button mushrooms, but noticeably browner. Portobello mushrooms are criminis that have grown up.

The four most popular wild mushrooms are the cepe, chanterelle, morel and field mushrooms. Black and white truffles, shiitake mushrooms and oyster mushrooms have been popular with gourmet chefs and amateurs for centuries.

Unless you’re with a mycologist (a mushroom expert), never forage for wild mushrooms. There are very poisonous varieties of mushrooms that look similar to their edible cousins.
Choose mushrooms with tight caps, little discoloration, and no damp or wilted parts. If dried, avoid packages containing bits and pieces. Dried whole mushrooms are usually of better quality.

Mushrooms can be cooked in innumerable ways, although the dry heat methods are best. They are loaded with water and techniques that release it will intensify the mushroom’s flavor. Sautéing is my personal favorite. Mushrooms add an earthy flavor to food. I like mushroom dishes with burgundy, an earthy-flavor, friendly wine.

BURGUNDY MUSHROOMS Printable version
4 lbs. mushrooms, cleaned and stems
trimmed
1-1/2 cups butter
1 qt. burgundy wine
2 Tbsps. Worcestershire sauce
1 tsp. dill seed
1 tsp. pepper
1 tsp. garlic powder
2 cups water
3 beef bouillon cubes
3 chicken bouillon cubes
Salt
Bring water and butter to a boil in large pot. Add remaining ingredients and return to boiling. Reduce to simmer. Simmer, covered, for 5-6 hours. Remove cover and simmer for an additional 4 hours.

MUSHROOM STOCK Printable version
Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.
1 lb sliced mushrooms
1 onion, roughly chopped
2 garlic cloves
1 bay leaf
2-3 sprigs of thyme
Salt and pepper to taste
Sauté the mushrooms in butter or olive oil until just browned, or lay them out on a large sheet tray and bake at 375-degrees until browned. Add the mushrooms, onion, garlic, cloves, bay leaf and thyme to a stockpot. Add just enough water to cover the mushrooms and simmer for two hours. Check it periodically to see if you need to add water. Add as little as necessary. Strain the stock, simmer for another 10-15 minutes to reduce and concentrate it further and then season with salt and pepper.

MUSHROOMS AU GRATIN Printable version
A rich and delicious side dish casserole for mushroom lovers, made with fresh mushrooms, sour cream and cheese.
16 ozs. sliced mushrooms
2 Tbsps. butter
1 egg yolk
1/3 cup sour cream
1/4 tsp. salt
1/8 tsp. pepper
3 Tbsps. fresh chopped parsley
1/3 cup shredded Swiss or Monterey
Jack cheese
Heat butter in a skillet over medium-low heat. When butter is foamy, add mushrooms and cook until lightly browned, stirring constantly. Whisk together the sour cream, egg yolk, salt and pepper; stir into the mushrooms. Heat through, stirring. Spoon mushroom mixture into a shallow baking dish; sprinkle with the chopped parsley and shredded cheese. Bake at 425-degrees for 10 minutes, or until cheese is melted. Makes 4 servings.

CRAB STUFFED MUSHROOMS Printable version
3 dozen large, whole mushrooms
1 cup (8 oz.) crabmeat, drained, flaked
1 Tbsp. finely chopped parsley
1 Tbsp. chopped pimiento
1/4 tsp. dry mustard
1/2 cup mayonnaise
Wash mushrooms well; dry and remove stems with a sharp knife. Combine crab, parsley and pimiento. Stir together mayonnaise and dry mustard; gently stir into the crab mixture. Fill each mushroom cap with about 2 Tbsps. of crab mixture. Bake at 375-degrees for 8-10 minutes, or until hot. Makes 36 crab-stuffed mushrooms.

MUSHROOMS FLORENTINE Printable version
4 Tbsps. butter, melted, divided
1 lb. medium-size whole mushrooms
1 tsp. salt
1/4 cup finely chopped onion
2 (10 oz.) packages frozen chopped
spinach, thawed and drained
1 cup shredded cheddar cheese, divided
Garlic salt, to taste
Heat oven to 350-degrees. Place 2 Tbsps. of the butter in a large skillet over medium heat. Add the mushrooms and cook until browned, browning the cap sides first. Stir the salt, onion and remaining 2 Tbsps. butter into the spinach. Line a 10 x 7-inch casserole with the spinach mixture. Sprinkle 1/2 cup of the cheese over the spinach. Arrange the browned mushrooms over the cheese; season with the garlic salt and top with the remaining 1/2 cup cheese. Bake for 20 minutes or until the cheese is melted and browned. Serve hot.