Culinaire #11.5 (October 2022)

Who Let The Fungi Out?

STORY AND PHOTOGRAPHY BY NATALIE FINDLAY

Gone are the days where the button mushroom showed up raw on

every vegetable platter.

With so many mushrooms to choose from now: morels, shiitake, oyster, chaga, lions mane, chestnut, enoki, portobello, crimini and many more, mushrooms are now the “fun guys” at the dinner table.

Each has their own unique flavour and texture profile. You are bound to discover new favourites to liven up your meals.

Mushrooms are packed with essential vitamins and minerals. They are a lowcalorie source of fibre, protein and antioxidants as well as selenium, copper, thiamine, magnesium and phosphorus. These recipes showcase mushroom as the main ingredient, but you can add them to virtually any dish you already make.

Now go have some fun with these “fun guys” and cook up something mushroomy.

4. Add the onion, carrot and celery and cook until translucent approximately 5 minutes. Add the garlic, thyme, sage, rosemary and nutmeg and cook another 3 or 4 minutes. Remove and reserve.

Note: mushrooms can soak up a lot of oil when they first hit the pan so you may need to add more duck fat or oil.

5. Add mushrooms to the pot. Sauté for 5 minutes or until starting to brown. 6. Add the bacon and onion mixture to pan and stir to combine. Add the wine and let reduce to half. 7. Add beans back to pot. Add stock and bring to a boil. Reduce heat to simmer and cover. Check pot in 40 minutes. Taste to see how the flavours are melding and adjust seasoning as desired. 8. Check pot at 1 hour 20 minutes. 9. Remove lid and let simmer another hour. You want the dish to be moist but not soupy. Check for taste and texture of the beans to make sure they are cooked. Enjoy with a side salad and crusty bread.

Mushroom Cassoulet

Mushroom Cassoulet

Serves 4 - 6

2¼ cups dried cannelini beans 2 Tbs (30 mL) duck fat or olive oil 6 slices bacon, thinly sliced 1 large onion, small dice 1 small carrot, small dice 2 stalks celery, small dice 6 cloves garlic, peeled and roughly chopped 3 tsp dried thyme 2 tsp dried sage 1½ tsp dried rosemary 6 grates nutmeg 2 cups chopped mushrooms (preferably a mix of different kinds)

10 Culinaire | October 2022

¾ cup (180 mL) white wine 1 tsp sea salt 3 cups (750 mL) stock (beef, chicken, vegetable or mushroom water)

1. In a large bowl add dried beans and enough water to cover by at least 5 cm. Soak, uncovered overnight. Drain beans and rinse. In a large pot, over high heat, add beans and fill 2/3 full with water. 2. Bring to a full boil and let boil for 10 minutes. Strain and reserve beans. 3. In a medium pot, over medium heat, add the duck fat and the bacon. Cook until bacon has slightly browned. Remove bacon and reserve.

Lions Mane Risotto

Serves 4

¼ cup butter 1/3 cup (80 mL) white wine 4 or 5 sprigs fresh thyme 1 clove garlic 2 cups fresh lions mane mushrooms 3 cups (750 mL) stock (beef, chicken, vegetable or mushroom water) 1 Tbs (15 mL) olive oil 1 Tbs butter 1 small onion, small dice ½ tsp sea salt 2 cloves garlic, fine chop 5 sprigs fresh thyme 1/3 cup (680 mL) white wine 1¼ cups risotto rice

Mushrooms on Toast

1. Over low heat, add the butter, wine, thyme, and garlic to a small pot and let melt together. 2. Add the mushrooms and let poach 30 minutes, making sure to stir the mushrooms to keep them covered with liquid. 3. While mushrooms are poaching start the risotto. Put stock in small pot to simmer. 4. In a medium pot, over medium heat, add olive oil and butter and let melt. Add onion and sauté 4 minutes. Add salt, garlic and thyme and sauté another 2 minutes. 5. Add the wine and let reduce 3 minutes. Add the risotto rice and stir to coat and let cook a couple of minutes. 6. Add the stock 1 cup (250 mL) at a time, stirring occasionally. As the stock is absorbed add the next cup of stock until all stock is used. Approximately 20 minutes. Check the texture of the risotto. If it is too firm, then add more stock until the texture is to your liking. 7. Gently stir in the lions mane mushrooms and serve.

Mushrooms on Toast

Makes 3-4 slices

2 tsp goat butter 1 cup crimini (brown button), sliced ¾ cup shiitake, sliced ¾ cup oyster, sliced ¼ cup chestnut, sliced 2 cloves garlic, thinly sliced 1 tsp fresh thyme 2 tsp fresh marjoram 2 Tbs (30 mL) white wine To taste sea salt 6 - 8 Tbs spreadable goat cheese 3 - 4 slices sourdough bread

1. In a sauté pan over medium heat melt butter and add mushrooms. Cook about 5 - 7 minutes. 2. Add garlic, thyme and marjoram and cook another 2 minutes. 3. Add wine and reduce. 4. Toast bread and spread bread with goat cheese, top with mushrooms.

Portobello Mushroom Pizza

Makes 2

2 Portobello mushrooms 2 tsp (10 mL) olive oil 4 Tbs (60 mL) pesto 1/3 cup mozzarella, grated 2 slices pancetta, chopped 3 walnuts, roughly chopped 2 tsp fresh mint, thinly sliced Drizzle of honey

1. Coat portobellos with olive oil and roast on a sheet pan at 350º F for 20 minutes. Remove mushrooms from the oven and turn the oven to broil. 2. Top mushroom (gill side) with pesto, mozzarella, pancetta and walnuts. Put back in the oven and broil until toasted and melty. 3. Top with mint and a drizzle of honey.

Portobello Mushroom Pizza

Natalie is a freelance writer, photographer, and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.

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