Hometown Focus Recipes

Making meals with mushrooms


Freshly gathered mushrooms. Photos by Mandy Thompson of Virginia.

Freshly gathered mushrooms. Photos by Mandy Thompson of Virginia.

Mushroom pictures have been popping up all over social media as people, who are knowledgeable about such things, have been out in the woods gathering this wonderful treat.

I know nothing about searching for mushrooms nor do I know what is safe to eat when harvested in the wild. My mushroom exploration is limited to perusing the fresh produce aisle at our local grocery store to see if portabellas are available and, better yet, on sale.

I’ve tried several varieties and had to trust, from the people who provided them, that they were okay to eat. Guess so; I’m still here. Know your mushrooms and what is safe to pick and eat before gathering them in the wild, then try some of these recipes from www.allrecipes.com to prepare them.

Easy Chanterelle Mushrooms in Cream Sauce

Recipe by: monika1969

• 2 Tbsp. butter
• 3 shallots, minced
• 3 c. fresh wild chanterelle mushrooms,
cleaned and quartered
• 1/2 c. heavy whipping cream
• 1 1/2 tsp. all-purpose flour
• 1/2 tsp. cold water, or as needed
• 1/2 tsp. salt
• 1/2 tsp. herbes de Provence, or to taste
• Fresh ground black pepper, to taste

Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.

Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper. (Serving size: 4)

Gourmet Mushroom Risotto

Recipes by: Myleen Sagrado Sjödin

• 6 c. chicken broth, divided
• 3 Tbsp. olive oil, divided
• 1 lb. portobello mushrooms, thinly sliced
• 1 lb. white mushrooms, thinly sliced
• 2 shallots, diced

• 1 1/2 c. Arborio rice
• 1/2 c. dry white wine
• 1/8 tsp. sea salt to taste
• 1 pinch freshly ground black pepper to taste
• 3 Tbsp. finely chopped chives
• 4 Tbsp. butter
• 1/3 c. freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. (Serving size: 6)

Superb Sautéed Mushrooms

Recipe by: IrishMountainGirl

• 3 Tbsp. olive oil
• 3 Tbsp. butter
• 1 lb. button mushrooms, sliced
• 1 clove garlic, thinly sliced
• 1 Tbsp. red cooking wine
• 1 Tbsp. teriyaki sauce, or more to taste
• 1/4 tsp. garlic salt, or to taste
• 1 pinch freshly ground black pepper to taste

Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes. (Serving size: 4)

Grilled Portobello with Basil Mayonnaise Sandwich

Recipe by: Rotorwife

• 1/3 c. balsamic vinegar

• 1/4 c. olive oil
• 1 Tbsp. minced garlic
• 6 portobello mushroom caps
• 1/2 c. mayonnaise
• 1 Tbsp. Dijon mustard
• 1 tsp. lemon juice
• 2 Tbsp. chopped fresh basil
• 6 Kaiser rolls, split, toasted
• 1 Tbsp. butter
• 6 leaves lettuce
• 6 medium tomato slices

Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.

Arrange the portobello mushrooms gillside up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.

Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.

Mix the mayonnaise, Dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted Kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches. (Serving size: 6)

Morel Mushroom Bisque

Recipe by: Jennifer F.

• 1/2 c. butter
• 1 Tbsp. minced garlic
• 1 large onion, diced
• 8 oz. fresh morel mushrooms, sliced
• 1 Tbsp. chicken soup base
• 1 Tbsp. all-purpose flour
• 2 c. water
• 2 c. heavy cream
• 1/8 tsp. ground dried thyme
• 1 pinch salt to taste
• 2 teaspoons ground black pepper

Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5

minutes.

Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving. (Serving size: 4)

Mouth-Watering Stuffed Mushrooms

Recipe by: Angie Gorkoff

• 12 medium whole fresh mushrooms
• 1 Tbsp. vegetable oil
• 1 Tbsp. minced garlic
• 1 (8 oz.) package cream cheese, softened
• 1/4 c. grated Parmesan cheese
• 1/4 tsp. ground black pepper
• 1/4 tsp. onion powder
• 1/4 tsp. ground cayenne pepper

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. (Serving size: 12)

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please include your name, city of residence, and a telephone number. For those who do not have internet access, you can mail your recipes to Hometown Focus, 401 6th Ave. N., Suite 1111, Virginia, MN, 55792.

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