Fresh Mushrooms 101

Shiitake Mushroom Ramen To-Go

Ingredients:

• 2 tablespoons extra virgin olive oil
• 6 ounces shiitake mushrooms, sliced
• 4 tablespoons chicken bouillon paste or broth base
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon Asian-style hot sauce (such as Sriracha)
• 2 cups shredded carrots
• 5 green onions, white and green portion sliced
• 8 ounces Asian noodles, cooked according to package directions
• 1 cup diced cucumber
• ½ cup chopped, fresh cilantro
• four 16-ounce wide-mouth jars with lids
• ¾ cup boiling water for each jar, when ready to serve

Directions

1. Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8 to 10 minutes.

2. Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar.

3. Divide carrots in two portions. Sprinkle ¼ cup of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles.

4. Lastly, add ¼ cup of diced cucumber and 2 tablespoons of cilantro.

5. Store jars in the refrigerator for up to three days. When ready to serve, boil ¾ cup of water. Pour water into the jar. Stir well and enjoy.

Shiitake Mushroom and Smoked Tofu Stir Fry

Ingredients:

• 1 tablespoon low-sodium soy sauce
• ½ teaspoon orange zest
• Juice from a medium orange (about ¼ cup)
• ½ teaspoon honey
• 2 tablespoons olive oil, or other cooking oil
• 1 small onion, chopped
• 1 ½ cups broccoli florets
• 6 ounces shiitake mushrooms, stems removed and sliced
• 2 garlic cloves, minced
• 1 large red bell pepper, chopped
• ½ cup shredded carrots
• 1 cup pea pods
• 7 to 8 ounces smoked tofu, cubed
• 1 tablespoon black sesame seeds
• 1 cup brown rice, cooked according to package directions
• Fine sea salt or soy sauce to taste

Directions:

1. Whisk together the soy sauce, orange zest, orange juice, and honey in a small dish. Set aside.

2. Heat the oil in a large skillet or wok over medium-high heat. Add the onion and cook for 1 minute, just until it beings to soften. Add the broccoli and cook for 2 minutes, until it turns bright green.

3. Stir in the mushrooms and garlic and continue to cook for 1 more minute. Add the bell pepper, carrots, and pea pods. Cook 1 more minute. The vegetables should brighten, but still be crisp.

4. Pour the orange dressing over the vegetables and stir to mix well. Gently toss in the tofu. Sprinkle with the sesame seeds.

5. Divide the rice into 4 portions. Top each with an equal amount of vegetables and tofu. Add the salt or soy sauce to taste, if desired.

Mediterranean Tacos

Ingredients:

For mushroom blend:

• one 10 ounces package Crimini mushrooms
• 2 cloves garlic, minced or pressed using a garlic press
• 1 1/2 tablespoonsolive oil
• 1 teaspoon ground turmeric
• 1 teaspoon dried basil
• 1/2 teaspoon cumin
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon salt

For tacos:

• Sauteed mushroom blend (ingredients above)
• 1 plum tomato, diced
• 1/2 cucumber, diced
• 1/3 cup tahini (sesame paste)
• 2 tablespoon lemon juice
• 1 clove minced garlic
• 4 corn tacos

Directions:

1. For mushroom blend:

2. Wash mushrooms well and dice using a chef’s knife.

3. Heat 2 cloves minced garlic in 1 1/2 Tbsp. olive oil for one minute.

4. Add mushrooms and saute until mushrooms are translucent, about 5 minutes.

5. Add turmeric, basil, cumin, pepper and salt to mushrooms and saute an additional 1-2 minutes.

For tacos:

1. Mix 1 clove minced garlic with lemon juice and tahini to form the tahini sauce.

2. Heat corn tortillas in microwave for 15-20 seconds, until soft and pliable.

3. Place 1/4 of the mushroom blend on each tortilla. Top with tomatoes, cucumbers and 1/4 of tahini sauce mixture.

Lamb Ragout

Ingredients:

• 8 ounces fresh crimini mushrooms
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• salt and pepper
• 1 pounds ground lamb
• 4 tablespoons tomato paste
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon Italian herbs
• one 28 ounce can whole tomatoes
• 1/2 cup red wine
• 1 bay leaf
• 1 pound dried spaghetti
• Freshly grated Parmesan cheese
• Fresh parsley, finely chopped

Directions:

1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

2. Heat oil in a large sauce pan over medium-high. Add mushrooms and saute for 3-4 minutes. Add onions and saute for 2 minutes. Add carrots and celery; saute until they start to soften, 4 minutes. Add garlic and saute another minute. Season with salt and pepper.

3. Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg and Italian herbs. Stir until well combined.

4. Add tomatoes to the pan. Using spatula, break up tomatoes. Add red wine, stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom doesn’t burn.

5. Remove lid and taste sauce; season with salt and pepper as needed. Continue to summer on low, with lid removed; sauce will begin to thicken.

6. Meanwhile, prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of Parmesan cheese and finely chopped parsley.

Mushroom Flat Bread

Ingredients:

• 2 cups sliced crimini mushrooms
• 2 cups crumbled blue cheese
• 4 large white onions
• 2-3 cups arugula
• 2 large cloves garlic
• 1/2-3/4 cup olive oil
• Fresh pizza dough
• 1/4 cup flour
• 1 tablespoon sugar
• 1 teaspoon salt
• Water

Directions:

1. Slice 4 large white onions to desired thickness. Using a wide bottomed skillet add enough olive oil where it coats the entire pan and cook on medium/high heat. When the oil begins to shimmer add onions and stir to fully coat all the onions with oil. Cook 10 minutes stirring occasionally. Add salt and sugar, bring the heat down to medium/low. Cook an additional 30-40 minutes, stirring occasionally, until your onions are completely caramelized. If your onions begin to dry out during this process add more olive oil or a little water. Set aside.

2.Preheat your grill to 400 degrees, or oven to 400 degrees.

3. On a flat floured surface roll out the pizza dough making 6 small flat breads, about a 1/4 inch thick. Brush east side of the dough with olive oil and grill flatbreads on a pizza stone until just barley cooked, pull off and let cool 5 minutes.

4. Once cooled rub half a garlic clove over each side of the flatbread and brush with olive oil. Add mushrooms, caramelized onions, and blue cheese. Grill each flatbread until cheese is melted, top with fresh arugula and enjoy!

Grilled Portabella Burgers with Garlic Mayo

Ingredients:

Marinade

2 teaspoons chili powder

• 1 teaspoon dark or light brown sugar
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 1/3 cup extra virgin olive oil

Burgers

4 portabella mushrooms, stems and gills removed

• 1/3 cup mayonnaise
• 1 teaspoon chopped chives
• ¼ teaspoon garlic powder
• ¼ teaspoon fine sea salt
• 1 small red onion, sliced (keep rings intact)
• 4 buns
• 4 lettuce leaves
• Olive oil for grilling

Directions:

1. Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes.

2. Preheat grill to high heat.

3. To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve.

4. Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender.

5. To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun.

Mushroom Marinara Ravioli

Ingredients:

Sauce

4 tablespoons extra virgin olive oil

• ¼ cup diced yellow onion
• 2 garlic cloves, minced
• one 28-ounce can crushed tomatoes
• 1 tablespoon sugar
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 ¼ teaspoons fine sea salt
• ¼ teaspoon crushed red pepper (optional)
• 8 ounces white button mushrooms, sliced
• ½ teaspoon chopped fresh parsley
• Pinch ground black pepper

Ravioli

8 ounces white button mushrooms, chopped

• ¼ cup freshly grated parmesan
• 1/3 cup packed basil leaves
• 4 garlic cloves, chopped
• 8 to 10 fresh oregano leaves
• 2 tablespoons panko bread crumbs
• ¼ teaspoon fine sea salt
• 1/8 teaspoon ground black pepper
• 40 wonton wrappers
• Grated Parmesan and chopped herbs for garnish

Directions:

1. Start the sauce by heating 2 tablespoons of the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook for 3 minutes, until the onion begins to soften. Reduce the heat to medium and add the crushed tomatoes.

2. Stir in the sugar, dried basil, dried oregano, 1 teaspoon of the salt, and crushed red pepper (if using). Bring to a simmer, partially covered with a lid, and stir occasionally while you finish the ravioli.

3. To make the ravioli, place the chopped mushrooms in a food processor with the Parmesan, basil leaves, garlic, and oregano. Process on high for 30 seconds, until the mushrooms look nearly pureed. Pour into a bowl and stir in the bread crumbs, salt, and pepper.

4. Bring a large pot of water to a boil. Working on a flat surface, lay out 20 of the wonton wrappers. Place a generous teaspoon of the mushroom filling in the center of each square. Brush the edges with water and place the remaining wontons over each scoop of filling. Press and pinch the edges to seal the ravioli. You can also use a scalloped cutter or a biscuit cutter to give the ravioli a round or scalloped edge.

5. Boil the ravioli a few at a time for 1 minute, until they float to the top. Remove with a slotted spoon and transfer 5 ravioli to each of 4 serving plates.

6. Finish the sauce by heating the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the sliced mushrooms and cook for 5 minutes, until tender. Toss with the remaining ¼ teaspoon salt, pepper, and parsley.

7. Pour some sauce over each plate of ravioli and top with an equal amount of mushrooms. Garnish with Parmesan and chopped herbs when served.