IN SEASON: MUSHROOMS Feuilletés

Move Over for Mushroom Season

BY SUZANNE LEDBETTER

Any way you slice them, mushrooms are a tasty tool to add to your culinary library. With dozens of varieties to choose from, they are the perfect low-calorie ingredient to ramp up flavor in an array of dishes. From soups and appetizers, to burgers, pastas, and braised meats, make more room for mushrooms on your plate!

Have you ever wondered why mushrooms are so vital to building flavor in recipes? Because mushrooms are the ultimate ingredient to create umami. A Japanese word used to describe savoriness, umami is a brothy, rich, or meaty taste sensation. Umami is one of the five basic tastes alongside sweet, salty, bitter, and sour.

Mushrooms, along with foods like Parmesan cheese and tomatoes, are some of the best sources of umami. And while all mushrooms are a source of umami, the darker the mushroom, the deeper in flavor. This is often why you find chefs using shiitake, cremini, portabella, and white button mushrooms in their cuisine. They are a reliable source of umami to bring balance to any dish. So go ahead, clear the fridge, and make room for mushrooms!

FEUILLETÉS AUX CHAMPIGNONS SAUVAGES

Recipe adapted from Cocoa and Lavender

INGREDIENTS

½ lb. all-butter puff pastry 3 tbsp. unsalted butter 2 oz. shallots, chopped 6 oz. wild mushrooms 1 tbsp. chopped tarragon 1/3 c. white wine 2 tbsp. cognac ½ c. heavy cream 1 tbsp. unsalted butter Salt Pepper Parsley Egg yolk DIRECTIONS

Preheat oven to 400°F. Cut four, four-inch squares of puff pastry. Place two on a parchment-lined baking sheet. Using a sharp knife, cut a square from the center of the other two pieces of dough to create the sides and top of the feuilleté box. Brush bases lightly with water and place cut sides and tops onto the bases; press together gently. Stir yolk, then brush tops of pastry with yolk, being careful not to let it get on the sides (that will keep it from “puffing”). Bake for 12 minutes, then remove from oven. Using a serrated knife, cut around the edges of the “top” and then, using a small spatula, remove the center tops and reserve (they may need an extra couple of minutes in the oven). Sauté shallots in three tablespoons of fresh butter. When soft, add the wild mushrooms and tarragon, and cook until mushrooms are golden-brown. Deglaze with white wine and reduce by half. Add Cognac, cook a couple of minutes, then add cream and cook for another four to five minutes. Finish with remaining tablespoon of butter while seasoning to taste with salt, pepper, and parsley. Divide filling between two boxes, and cover with reserved puff pastry top.

WILD MUSHROOM SOUP WITH SHERRY

INGREDIENTS

8 tbsp. butter, room temperature 1 c. sliced shallots ¾ c. chopped onion 3 garlic cloves, minced 3 cups sliced and stemmed fresh shiitake mushrooms (about 6 ounces) 3 cups sliced cremini mushrooms (about 6 ounces) 3 cups sliced oyster mushrooms (about 4 1/2 ounces) ½ c. cup dry white wine ½ c. dry Sherry ¼ c. all-purpose flour 8 c. chicken stock or canned low-salt chicken broth ½ c. whipping cream Melt six tablespoons butter in large pot over medium-high heat. Add shallots, onion, and garlic and sauté until onion is translucent, about eight minutes. Add all mushrooms and sauté until they begin to soften, about four minutes. Add white wine and sherry. Boil until liquid is reduced to a glaze, about six minutes. Mix remaining two tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper. Working in small batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared one day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.

AIR FRYER MUSHROOMS

INGREDIENTS

8 oz. whole mushrooms 2 tbsp. butter ¾ c. panko breadcrumbs 2 large eggs 1 tsp. hot sauce 1 tsp. Worcestershire ½ tsp. salt ¼ tsp. pepper DIRECTIONS

Clean mushrooms with damp cloth. Trim mushroom stems by cutting just under cap or snapping stem off. Add butter and panko crumbs to a microwave safe dish and heat in microwave for one to two minutes. In a small mixing bowl, mix together eggs, hot sauce, Worcestershire, salt, and pepper. Dip each mushroom first into egg mixture, then into breadcrumbs. Be sure to shake off excess. Spray inside of air fryer and add a single layer of mushrooms. Cook at 375 degrees for eight to ten minutes, or until golden brown. Serve alone or with spicy ranch dressing for added flavor.