Runnin’ on Shrooms

As leaves turn and the morning air brings a chill, Fall calls for cozy cuisine. Reach for mushrooms when you’re planning homey, flavorful dishes for your family and guests and they won’t disappoint. Meaty, umami-filled, and capable of providing a range of interesting possibilities, you’ll find a myriad of mushrooms in the BriarPatch Produce Department!

Sautéed Lion’s Mane Mushrooms

Serves 4

These regal mushrooms are fluffy, puffy, and when sliced and sautéed can pass for a “just-can’t-place-it” dish akin to shellfish. 1 lb lion’s mane mushrooms 2 Tbsp olive oil 2 Tbsp butter 1/2 tsp garlic powder 1/2 tsp coriander powder 1 Tbsp tamari

Pinches of kosher salt, to taste

Pickled Mushrooms

Makes 1 1/2 pints These are great for a holiday relish tray, or included in your favorite Bloody Mary accoutrements.

1 lb button mushrooms 2 Tbsp grapeseed oil 3 tsp kosher salt ¼ cup red wine vinegar 2 garlic cloves, minced 2 Tbsp chopped flat-leaf parsley 1 Tbsp chopped fresh marjoram or 1 tsp dried marjoram 1 Tbsp sweet paprika 1 Tbsp smoked paprika 1 Tbsp light brown sugar 2 tsp onion powder 1 tsp garlic powder

Zest of 1 lemon, minced 1 tsp fresh-ground black pepper Dash Worcestershire sauce Optional: Pinch chili flakes

Preheat oven to 350º. Combine mushrooms with 1 tbsp oil and 1 ½ tsp salt. Toss to coat; roast until tender in a large roasting pan, about 10 minutes. Combine remaining oil, vinegar, garlic, 1 Tbsp parsley, marjoram, sweet and smoked paprika, brown sugar, onion powder, garlic powder, lemon zest, Worcestershire sauce, chili flakes, pepper and 1 tsp salt in a large bowl. Mix well. Add warm mushrooms, stir/toss to coat evenly. Chill mushrooms completely in fridge before serving, minimum 2 hours but up to 2 days for more flavor depth. Adjust salt to taste. Sprinkle with remaining 1 Tbsp parsley for added brightness. Can refrigerate one month in non-reactive container. Cut mushroom bottoms off, then slice the fluffy puffs about ¼ - ½ inch thick. In medium skillet, heat olive oil and butter. Add mushrooms and cook on medium-high about two minutes, until browned.

Turn over mushrooms and brown the other side, another 1-2 minutes. Stir garlic powder, coriander powder, tamari and salt (to taste) into the pan juices. Serve warm.

A variety of different mushrooms add depth of taste and texture to this simple, yet exceptionally tasty, dish... prepare it in less than 30 minutes!

1 lb your favorite mix & match mushrooms, stems removed if woodsy, cleaned and sliced ¼" thick 2 Tbsp butter 1/2 shallot, diced ¼ cup veggie or beef broth ¼ cup sherry, Madeira or your favorite red wine 1/2 cup Greek yogurt 2 tsp Worcestershire sauce or Marmite

Salt & pepper to taste ¼ fresh parsley, chopped 4 oz egg noodles Melt butter in pan. Once hot, add shallot, sauté 1-2 minutes, until translucent. Add mushrooms and sauté over medium heat, until just softened, another 3-4 minutes. Remove from heat. Stir in Greek yogurt, Worcestershire sauce and sherry, and return to heat; stir another 2-3 minutes until thick. Add salt/ pepper to taste. Lower heat to keep warm. Make egg noodles according to package instructions.

Machanka

Makes 4-6 servings Machanka is a sour mushroom soup, usually eaten on religious holidays when folks traditionally refrain from eating meat. It’s popular in Slovakia, Belarus, Ukraine and other eastern European countries. The combo of dried mushrooms, caramelized onions and sauerkraut juice gives you layer upon layer of hearty flavor. Plan ahead – you have to soak the dried shrooms overnight! 2 oz dried mushrooms, porcini or a combination 6 cups water 1 medium onion, whole 1 large onion, thinly sliced

Pinch freshly-ground nutmeg

Salt and pepper to taste ¾ cup sauerkraut juice (or more to taste) ¼ cup all-purpose flour 5-7 Tbsp canola oil or unsalted butter 1/2 cup all-purpose flour, mixed with 1 cup water

Optional: Oven-roasted mushrooms, sauerkraut and mashed potatoes for serving In medium bowl, combine dried mushrooms and 2 cups warm water. Pour mushrooms over noodles. Sprinkle parsley over dish and serve immediately.

Cover and let soak overnight. The next day, remove mushrooms from soaking liquid without disturbing any sediment at the bottom and chop into small pieces. Carefully pour soaking liquid into a large pot without getting any sediment from dried mushrooms in there. Add chopped mushrooms, 4 cups water, onion, and salt/pepper to taste. Bring to a boil; reduce heat and simmer 1 ½ - 2 hours or until mushrooms are tender.

Remove onion and add sauerkraut juice, or more to taste. In small skillet, brown ¼ cup flour in 4 Tbsp oil (or butter) until you have a dark brown roux. Add this to soup, whisking until smooth. Temper the mixture of ½ cup flour and 1 cup water by adding a little hot soup into it, whisking until smooth. Pour tempered mixture through a strainer back into the hot soup, stirring constantly. In large skillet, add 1-2 Tbsp oil or butter and brown sliced onion until dark and caramelized. Set aside.

When ready to serve, add browned onions to soup, mixing well. Ladle into warmed soup bowls, on top of mashed potatoes, if using. Top with oven-roasted mushrooms and a dollop of sauerkraut if desired.