Morel Cream Sauce
This creamy sauce adds and elegant touch to any roast or beef dish.
- 2 oz. Mushroom House Brand Dried Morels
- 3 tbsp. Unsalted Butter
- 1/4 cup Finely Chopped Shallots
- 1 cup Dry Marsala Wine
- 2 cups Heavy Cream
- 1 tbsp. Fresh Squeezed Lemon Juice
- 1 tbsp. Fresh Chives, Thinly Sliced
- 1 tbsp. Fresh Tarragon Minced
- Fresh Cracked Pepper To Taste
- Kosher Salt To Taste
- To rehydrate mushrooms, boil about 2 cups of water and remove from heat. Place morels in hot water, cover and let steep for 30 minutes or until mushrooms are soft.
- Strain morels over another saucepan with a mesh strainer to capture the soaking liquid. If you do not have a fine mesh strainer, place cheesecloth inside your regular strainer.
- Place morels on a paper towel and gently press down on them to remove any excess water.
- Place saucepan with strained soaking liquid over medium-high heat and reduce by half.
- Melt butter in another sauce pan over medium-high heat
- Add shallots, stirring often, cook for 10 minutes until soft
- Add morels, reduce heat to low and stir often for about 2 minutes
- Increase heat to medium, then add Marsala and cook until liquid almost evaporates, about 10 minutes.
- Add reduced soaking liquid, cream and 1/2 tsp. of salt
- Simmer for about 10 minutes or until sauce thickens.
- Add lemon juice, herbs and season with salt and pepper to taste.
Porcini and Marsala Wine Turkey Gravy
- 2 tsp. Vegetable Oil
- 1 Turkey Neck
- 1 Onion, large dice
- 2 Celery stalks large dice
- 2 Carrots large dice
- 1/3 cup Marsala Wine
- 2 quarts Water
- 1 Bay leaf
- 1/2 ounce Dried Porcini
- 1/4 cup Butter
- 3 tbsp. Flour
- 2 tbsp. Heavy cream
- Salt and pepper to taste
- Pan drippings from roasted turkey, separated
- Turkey Giblets Optional
- Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey neck, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 7 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.
- Pour roast turkey drippings into fat separator and let stand until fat separates from turkey drippings
- Stir in 2 quarts of cold water, bay leaf, and 1/4 ounce dried porcini mushrooms and optional giblets. Add separated turkey drippings, bring to a simmer and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for about 1.5 hrs. Strain out solids, and set broth aside to cool.
- In a bowl, cover remaining 1/4 ounce dried porcini with 1 cup warm water; allow to rehydrate for 20 minutes. Remove mushrooms from water, and chop fine.
- Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly for 3 minutes to make roux. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
- Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.
Baby Asian Vegetables with Shiitake Mushrooms
- Wok or Large Sauté Pan
- 2 Tbsp. Peanut Oil
- 2 Garlic Cloves, Crushed
- 2 tsp. Ginger, Grated
- 3/4 Cup Shiitake's Sliced
- 2 Bunches Baby Bok Choy, Trimmed and Separated
- 15 oz. Fresh Baby Corn or 1 425 gr. Can
- 2 Tbsp. Oyster Sauce
- 1 Tbsp. Soy Sauce
- 2 Tbsp. Water
- Heat oil in a large frying pan or wok over medium-high heat. Add garlic and ginger. Stir-fry for 30 seconds or until aromatic.
- Add the mushroom and stir-fry for 2 minutes. Add the bok choy, corn, oyster sauce and soy sauce. Toss to combine.
- Add the water and reduce heat to low. Cover and cook for 2 minutes or until the vegetables are just tender. Serve.
Maitake Mushroom Soup
- 4 oz. Fresh Maitake Mushrooms Chopped
- 1/2 oz. Dried Maitake Mushrooms soaked in 1 cup of hot water
- 1/2 lb. Assorted fresh mushrooms with at least 6 oz. of shiitake
- 1/2 oz. Dried Shiitake Soaked in 1 cup of hot water
- 3 Tbsps. Olive oil
- 2 Large Shallots chopped
- 1 Small Leek chopped
- 1 Small Vidalia onion chopped
- 1 Stalk Celery chopped
- 1 Medium Carrot chopped
- 1 Medium Potato peeled and chopped
- 4 Cups Vegetable stock (can substitute with water or chicken stock)
- 2 Tbsps. Tamari
- 1 Bay Leaf
- 2 tsp. Chopped fresh thyme
- 1 tsp. Chopped fresh rosemary
- Sea Salt to taste
- 1 Tbsp. Cognac (optional)
- Drain the maitake and shiitake mushrooms and reserve the liquid. Chop all the mushrooms. Heat oil over medium flame in a soup pot.
- Add mushrooms to pot along with shallot, leek, onion, celery, carrot, and potato. Increase heat to medium-high, and cook vegetables, stirring often, until they begin to soften, about ten minutes.
- Add soaking liquid from mushrooms, stock, tamari and bay leaf. Bring to a boil, reduce heat, and simmer 30 minutes.
- Add thyme and rosemary, and puree with a vertical hand blender until smooth.
- Season to taste and simmer an additional 5 minutes.
- Serve in bowls and drizzle optional cognac on top to give it a "French" touch
- 5 grams Fresh or Dried Sliced or Broken Reishi Mushrooms
- 5 cups Water
- 2 to 3 tbsp. Honey (optional)
- Pour the water into a pot or any other container and bring it to a boil. Make sure you don't use an aluminum container as the process requires heating for long, and the metal is neither a perfect absorber nor a reflector of heat.
- Add Reishi and let it boil for another half an hour. If you prefer a strong flavor, you may let it boil for longer, but keep adding more water as it evaporates.
- Turn off the heat and let the mushrooms steep in it for another 30 minutes, even longer if possible. Reishi mushroom is woody, therefore it needs time to steep.
- Now you may add optional honey to taste and stir it well.
- Strain the mixture into a jar using a strainer or a cheesecloth.
- Drink hot, or store in refrigerator in a sealed jar to enjoy cold.
Reishi Miso “Immunity” Soup
Soup can be made ahead of time. When ready, simmer soup and add green onion and tofu before serving.
- 8 Cups Water
- 3 Slices Reishi Mushrooms
- 2 Cloves Garlic
- 2 Cups Mixed Vegetables (carrots, celery, onions, and/or any root vegetable you have handy)
- 2 Green Onion, sliced diagonally into 1/2 pieces and separate the onion layers
- 3 Tbsp. Miso Paste
- 6 oz. Firm Tofu, cubed
- 1-2 tsp. Dashi granules. More dashi can be added if you want a stronger taste
- Add water, vegetable mix, reishi and garlic to pot and simmer for 1 hr.
- Strain broth into another pot and return to medium-high heat
- Add dashi granules to taste and bring to a boil
- Reduce to medium low heat and whisk in the miso paste
- Add the onion and tofu cubes and simmer for about 2 minutes before serving
Wild Mushroom Crostini
- 36 1/3- inch-thick baguette slices
- 2 tablespoons olive oil
- 1/3 cup chopped shallots
- 2 1/4 cups chopped oyster mushrooms
- 2 1/4 cups chopped stemmed shiitake mushrooms about 6 ounces
- 1 1/4 cups chopped chanterelle mushrooms about 4 ounces
- 1 garlic clove minced
- 1/4 cup whipping cream
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon grated lemon peel
- 1 cup grated Fontina cheese
- 1/2 cup freshly grated Parmesan cheese about 1 3/4 ounces
- Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
- Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)
- Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.
Ultimate Cream of Mushroom Soup
Servings: 2 Quarts
- 1½ pounds mushrooms combination of shiitake, oyster, crimini and white mushrooms
- 6 tablespoons butter
- 6 tablespoons flour
- 3 tablespoons olive oil
- ½ C chopped chives
- 1 quart beef stock
- 1 C heavy cream
- 1 tsp cracked black pepper
- 1 tsp salt
- 2 tablespoons truffle oil
- Preheat Oven to 400 degrees and roughly chop mushrooms and place in oven-safe container. Add olive oil and ¼ C chopped chives.
- Place mixture in oven and roast for 20 minutes.
- Meanwhile, in a large stock pot, melt the butter, add the flour and mix together. Cook over medium heat for 5 minutes.
- Add cracked pepper, salt, and mushroom mixture from the oven.
- Mix together, slowly adding beef stock and cook for 10 minutes over medium heat until thickened.
- Add heavy cream and stir until combined. Simmer for 15 minutes.
- Serve in bowl with garnish of chopped chives and a drizzle of truffle oil.
Wild Mushrooms With Tofu
- 2 ounces dried shiitake mushrooms about 10 mushrooms
- 12 ounces firm tofu sliced 1/4 inch thick
- 1/4 cup plus 5 teaspoons cornstarch divided
- Kosher salt and freshly ground black pepper
- 3 tablespoons plus 2 teaspoons canola vegetable, or peanut oil, divided
- 1- pound Chinese mustard greens gai toy; see note, leaves separated, smaller ones left whole and larger ounces halved, and stalks cut into thick slices
- 3/4 cup vegetable stock
- 2 tablespoons soy sauce
- 2 teaspoons Shaoxing wine or dry sherry
- 2 teaspoons toasted sesame oil
- 1 1/4 pounds mixed fresh mushrooms such as portobello, maitake, king oyster, shimeji, enoki, and cremini, cut into thick slices, torn into large pieces, or separated into strands
- Rinse dried shiitakes under cold running water to remove any grit. Place shiitakes in a heatproof bowl and pour 1 1/2 cups hot water on top. Soak the shiitakes until fully rehydrated, at least 2 hours or up to overnight. Lift mushrooms from water, squeezing any excess water back into the bowl. Line a fine mesh strainer with paper towels or cheesecloth and strain mushroom soaking liquid through it into a clean bowl and reserve. Discard shiitake mushroom stems.
- Place tofu in a clean heatproof bowl and carefully pour enough boiling water on top to cover. Let stand for 30 seconds, then drain and transfer tofu to a paper towel-lined plate. Press gently on tofu with paper towels to dry thoroughly.
- Mix together 1/4 cup of cornstarch and 1/4 tsp of salt on a plate. Dredge tofu slices in cornstarch to evenly coat, tapping off excess and transferring them back to a clean, dry plate.
- Heat 3 tablespoons oil in a non-stick pan over medium-high heat until shimmering. Working in batches if necessary to avoid crowding the pan, cook tofu slices until crisp and golden on both sides, about 7 minutes. Transfer cooked tofu to a paper towel-lined plate.
- Bring a pot of salted water to a boil. Add Chinese mustard greens in and cook until just tender, about 5 minutes. Drain and place greens in a large deep serving plate.
- In a bowl, combine vegetable stock, 3/4 cup of the shiitake mushroom soaking liquid, soy sauce, Shaoxing wine, toasted sesame oil, and remaining 5 teaspoons cornstarch. Mix well and set aside.
- In a large pan or wok, heat up remaining 2 teaspoons oil. Add shiitake mushroom caps along with all the fresh mushrooms except the enoki, if using. Season with salt and pepper. Cook, stirring, until mushrooms release their water and then it evaporates.
- Add vegetable stock mixture and stir well. When the sauce begins to bubble and thicken, gently mix in tofu slices. Lower heat to a gentle simmer, then cook for 5 minutes. Add the enoki mushrooms, if using, and simmer until the mushrooms are tender and coated in a glossy sauce, about 5 minutes longer. Scrape mushrooms and tofu, along with any sauce, on top of mustard greens and serve with white rice.