Tidewater Kitchen - Mushrooms: Pamela Meredith

Mushrooms: A Super Food

There are many benefits of mushrooms, as they are incredibly healthy and contain many of the nutrients our bodies need to function well. Just to name a few: mushrooms decrease cancer risk, lower sodium intake, promote lower cholesterol, protect brain health, provide a source of Vitamin D, stimulate a healthier gut and support a healthy immune system. They are very versatile. Slice them raw and toss them in a salad; grill, sauté or roast them. Add mushrooms to soups, wraps, casseroles and Italian dishes. Portobello mushrooms are often served as a burger because of their meaty texture.

In dishes that contain large amounts of meat, replace onefourth to half of the meat with mushrooms to make the dish lower in calories and still be delicious. You can also create a vegetarian dish by substituting mushrooms for all the meat and poultry. However, make sure the meal includes a half cup of dried beans or a quarter cup of nuts to add a good source of protein.

Although they are fungi, mushrooms are in the vegetable category for cooking purposes. They allow you to add extra taste without sodium or fat. When choosing your mushrooms, make sure they feel firm, are not moist to the touch and are free from mold. They can be stored in a paper bag inside the refrigerator for about five days. Brush off the dirt and rinse lightly when you are ready to use them.

Yummy Baked Mushrooms

These mushrooms are baked in a tasty seasoned cream sauce and are perfect as a party appetizer or as a side dish for lunch or dinner! They may be the BEST baked mushrooms I’ve ever had. Makes about 4 cups.

2 lbs. whole mushrooms 3 T. butter 1 c. heavy cream 1/2 t. salt 1/4 t. pepper 1/4 t. minced parsley

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1/2 T. garlic powder 1 T. fresh lemon juice

Preheat the oven to 350°F. Remove stems from mushrooms and brush off dirt. Arrange mushrooms, cavity side up, in a 9” x 13” dish. Dice the butter and distribute the pieces over the mushrooms. Mix all of the spices into the heavy cream and pour over mushrooms. Bake for 30 minutes.

Mushroom Galette

This savory tart is made with flaky pastry and a delicious combination of cheeses, mushrooms and caramelized onions. Serves 8.

1 sheet of pie dough, store bought or homemade 1/3 c. whole milk ricotta 6 oz. cremini mushrooms, cut into slices 1/4 of a jumbo white onion, cut into

Dinner is served.

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Mushrooms ing mat. Brush the egg white over most of the crust, leaving about a 1 ½-inch bare edge. Let the crust rest for a minute for the egg white to dry slightly. Spread the ricotta over the area covered with the egg white. Use a zester to finely grate ¼ c. parmesan cheese as a light garnish over all the ricotta. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheeses. Distribute the mushroom-onion mixture evenly over the ricotta, then top with the shredded gruyere. Fold the bare edges of the pie crust thin crescent-shaped slices over the mushroom filling. Brush 1 c. gruyere cheese and 1/2 c. shred- the egg yolk over the pastry, then ded parmesan cheese, for grating as top the pastry with about ¼ c. of a garnish finely grated parmesan. Pinch each of salt and freshly Bake the galette for 20–30 minground pepper utes. If you’re using store-bought Pinch of nutmeg crust, it will typically look golden 1 egg, separated and be ready at the 20- to 25-minOlive oil ute mark, whereas homemade pastry can take up to 30 minutes. Allow

Preheat the oven to 400°F. Add to rest for 10 minutes on the cookie about a tablespoon of olive oil to a sheet, then transfer to your serving pan and warm over medium heat. plate. Once hot, add the onion slices. Cook until the onions begin to turn gold- Mixed-Up Mushrooms en along the edges and caramelize. This vegetable side goes with any Add the mushroom slices to the pan entrée, and the assortment of fresh and cook for another few minutes, mushrooms makes the dish interuntil mushrooms are tender. Turn esting and flavorful. off the heat and set the pan aside.

Unroll the pie crust onto a cookie 3 T. butter sheet or jelly roll pan fitted with 1 lb. assorted fresh mushrooms, parchment paper or a silicone bak- chopped (I like to use ¼ lb. each of 74

Mushrooms 2 T. butter 1 onion, chopped 2 garlic cloves, minced 8 oz. shiitake mushrooms, stems removed, caps wiped clean and thinly sliced 1 T. tamari or soy sauce (see note) 6 c. chicken stock 1/3 c. pearl barley, rinsed and drained 1/4 c. dry sherry (see note) Sea salt and freshly ground black pepper to taste

Melt the butter in a large soup pot over medium-high heat. Add the onion and garlic, and sauté for about 5 minutes. Stir in the mushrooms and sauté, stirring frequently, until softened, about 10 minutes. Add the tamari and sauté for another minute.

Stir in the stock and barley, then bring to a boil. Reduce heat and simmer over medium heat until barley is tender, 25–30 minutes. Add the sherry, season with salt and pepper and serve.

Notes: Tamari is thicker than soy sauce and has a richer, mellower

button, cremini, shiitake and oyster mushrooms) 1 T. flour 1 8-oz. container sour cream 4 oz. chopped water chestnuts 1 t. celery salt 1 t. fresh lemon juice 1/4 t. sea salt 1 T. minced fresh cilantro or parsley

Melt butter in a large skillet over medium heat; add mushrooms, and sauté for 10 minutes. Sprinkle with flour and cook, stirring constantly, 1–2 minutes. Add sour cream and the next 4 ingredients, then cook, stirring constantly, for 5 minutes. Stir in parsley or cilantro and serve. 4–6 servings.

Shiitake Mushroom Barley Soup

You can also make this with a combination of button and cremini mushrooms, but shiitakes have a more intense flavor.

flavor. Sherry should be added at the end of the cooking time, as its fragrance dissipates quickly. Never use “cooking sherry”—as it will ruin the soup!

Quinoa-Stuffed Mushrooms

Using nutty, healthful quinoa instead of breadcrumbs makes this a great accompaniment for anything from roast chicken to steak to grilled, baked or poached fish.

8 button or cremini mushrooms with a 2-inch diameter, wiped clean, stems removed and chopped 2 T. extra virgin olive oil 1 T. butter 2 garlic cloves, pressed or minced 1 small leek, white part only, well washed and chopped (1/3 c.) 1/4 c. quinoa, well rinsed 1/4 c. chicken stock 1-1/2 t. fresh lemon juice 2 T. walnuts, chopped 2 T. fresh Italian parsley 1/8 t. sea salt

Preheat the oven to 425°F. Brush the mushroom caps inside and out with 1 T. of oil. Arrange, open side up, on a baking sheet.

Melt the butter in a skillet over medium-high heat. Add the garlic, leek and reserved mushroom stems and sauté until tender, 4 minutes. Stir in the quinoa and chicken stock, and bring to a boil. Reduce the heat, cover and simmer until all the liquid is absorbed and the quinoa is tender, 10 minutes. Stir in the lemon juice to taste, then add walnuts and parsley. Add salt to taste.

Using a teaspoon, pack the stuffing inside the mushroom caps, mounding it up high. Drizzle the remaining 1 T. oil over the mushrooms and roast until they are hot and fork tender, about 10 minutes. Serves 4.

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Wild Mushroom, Spinach and

Goat Cheese Lasagna

It isn’t always easy to discern why some things go well together…they just do! The tang of the goat cheese complements the earthiness of the mushrooms and spinach.

1 lb. fresh spinach, trimmed of tough stems 1/3 c. extra virgin olive oil 1 small onion or ¼ c. finely minced shallots 3 large garlic cloves, minced 1 lb. white or cremini mushrooms, wiped clean and sliced 8 oz. shiitake mushrooms, stems removed, caps wiped clean and sliced 1/3 c. dry white wine 2 T. fresh basil, chopped 1 T. fresh thyme, chopped 1 c. ricotta cheese Sea salt and freshly ground pepper 8 oz. (2 c.) mozzarella cheese, grated 10 oz. soft fresh goat cheese (chevre), crumbled 1/2 t. freshly grated nutmeg 1 lb. lasagna noodles, cooked and drained

Preheat the oven to 350°F. Lightly butter an 11” x 7” baking pan. Place the spinach in a large bowl filled with cold water to soak while you cook the mushrooms.

Heat the oil in a large saucepan over medium-high heat. Add the shallots and garlic, and sauté until just tender, 2 minutes. Add the mushrooms, tossing quickly to coat evenly with the oil, and sauté, stirring frequently, until they are tender, 4–5 minutes. Add the wine and simmer, scraping up any browned bits clinging to the bottom of the pan, until most of the liquid has evaporated. Remove from the heat, stir in the basil, thyme and ricotta and season to taste with salt and pepper. Stir in half of the grated mozzarella and set aside.

Shake the spinach free of water and place it in a large saucepan along with the water that is left clinging to the leaves. Cover and cook over medium heat until wilted and tender,