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Mushrooms

BROCCOLI AND SHIITAKE MUSHROOMS SOBA NOODLES

Ingredients:

  • 1 lb. broccoli florets about 2 heads, chopped
  • 4 oz. soba noodles
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 8 oz. shiitake mushrooms, stemmed and sliced
  • ¼ cup ponzu
  • Kosher salt and freshly ground pepper to taste
  • Zest from 1/2 lemon
  • Sesame seeds for garnish

 

Directions:

  1. Bring a medium sauce pan of water to a boil. Put the broccoli florets in the boiling water and cook for 30 seconds or until the stems are bright & green. Remove from the water with a slotted spoon or strainer & set aside.
  2. Bring the water back to a boil and cook the soba noodles according to package directions.
  3. Meanwhile, melt 1 tablespoon of butter and olive oil together in a large sauté pan over medium high heat. Add the mushrooms and cook without stirring for 2-3 minutes, watching so the mushrooms don’t stick to the pan or burn. Stir & reduce to the heat to medium then add the broccoli and the ponzu and cook together for 2-3 more minutes.
  4. Add the remaining tablespoon of butter, stir and season with kosher salt and freshly ground black pepper. Garnish with lemon zest and sesame seeds and add more ponzu to taste. 

BURRATA MUSHROOM BITES

Ingredients:

  • 2 tomatoes, diced
  • 6 large crimini mushrooms, stemmed
  • 1/2 cup baby arugula, coarsely chopped 4
  • oz. fresh burrata cheese, room temperature, patted dry and torn into 6 pieces
  • 1 tbsp. olive oil
  • 2 tsp. red wine vinegar
  • 2 tsp. basil
  • Salt and cumin to taste

 

Directions:

  1. Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper. In a bowl, combine tomatoes, 1 tsp each oil, vinegar and basil and salt and cumin. Spread in a single layer in center of baking sheet, leaving room along outer edges.
  2. In same bowl, combine mushrooms, remaining 2 tsp oil, 1 tsp each vinegar and basil and salt and cumin. Arrange mushrooms stem side up along outer edges of baking sheet. Bake for 15 minutes. Turn mushrooms, stirring juices into tomatoes, and bake until mushrooms are tender, about 5 minutes.
  3. Place 1 mushroom stem side up on top of a plate and place 1- piece cheese in cavity of each. Arrange tomatoes over cheese and garnish with arugula.

CREAMY MUSHROOM SOUP

Ingredients:

  • 3 tbsp. flour
  • 4 cups water
  • 2 chicken bouillon cubes
  • 5 oz. shiitake mushrooms, sliced
  • 8 oz. baby bella, sliced
  • 1 celery stalk
  • 1 tbsp. light butter (optional)

 

Directions:

  1. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
  2. Add celery, mushrooms, chicken bouillon and butter and bring to a boil.
  3. Cover and simmer until vegetables are soft, about 20 minutes.
  4. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

FETTUCCINI WITH SHIITAKE MUSHROOMS AND BASIL

Ingredients:

  • 2 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 oz. shiitake mushrooms, stemmed and sliced
  • 1 lemon, the zest and the juice
  • 8 oz. whole-wheat fettuccini
  • ½ cup chopped fresh basil
  • ½ cup shredded parmesan cheese

 

Directions:

  1. Bring a large pot of water to a boil for cooking pasta.
  2. Heat oil in large nonstick skillet over medium-high heat. Add garlic, and mushrooms cook until tender. Stir in lemon zest, lemon juice, salt and pepper.
  3. Meanwhile, cook pasta, according to package directions. Drain, reserving ½ cup cooking liquid.
  4. Add the pasta, the reserved cooking liquid, Parmesan and ¼ cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

GARLIC MUSHROOM QUINOA

Ingredients:

  • 1 cup quinoa
  • 1 tbsp. olive oil
  • 1 lb. cremini mushrooms, thinly sliced
  • 5 cloves garlic, minced
  • 1/2 tsp, dried thyme
  • Kosher salt and freshly ground black pepper to taste
  • 2 tbsp. grated Parmesan

 

Directions:

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic, and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
  3. Serve immediately, garnished with Parmesan, if desired.

ROASTED BALSAMIC BOK CHOY AND SHIITAKE MUSHROOMS

Ingredients:

  • 2 bok choy, halved lengthwise and cut into 2 inch strips
  • 1 cup sliced shiitake mushrooms
  • 4 tbsp. olive oil
  • ¼ cup balsamic vinegar
  • 1 tbsp. brown sugar
  • 1 clove garlic, minced
  • 1 tbsp. tamari sauce
  • Salt and pepper

 

Directions:

  1. Position a rack in the center of the oven, and heat the oven to 400 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, toss the bok choy, mushrooms, 1 Tbsp. of oil, salt and pepper. Spread the vegetables on the baking sheet, and roast for  about 15 minutes.
  3. Meanwhile, in a small saucepan, whisk together the vinegar and brown sugar. Bring to a simmer over medium-low heat, and cook until reduced, 2 to 5 minutes. Add the garlic and simmer for 30 seconds. Take off the heat, and the remaining Tbsp. olive oil and the tamari, and stir to combine. Pour the balsamic mixture over the bok choy and mushrooms, toss to coat, and continue to roast until tender, 5 to 10 minutes more. Serve immediately.

SOY-WASABI BUTTER SHIITAKE MUSHROOMS

Ingredients:

  • 2 cups assorted shiitake mushrooms
  • 2 tbsp. butter
  • 2 tbsp. soy sauce
  • 1 tsp. wasabi paste
  • 1 pinch kosher salt
  • Juice from a quarter lemon

 

Directions:

  1. Sauté these mushrooms over medium-high heat, cut side down, with one tablespoon of butter. Avoid any temptation of moving the mushrooms for several minutes.
  2. Once the mushrooms are nice and golden, add the remaining tablespoon of butter, along with a teaspoon of wasabi to one end of the skillet. Integrate the wasabi as best you can into the butter.
  3. Add the soy sauce to the butter and wasabi. It will begin to bubble and thicken to a glaze. Toss everything together, making sure the mushrooms are fully coated in the sauce. To finish, sprinkle a pinch of coarse Kosher salt atop, and squeeze the juice from a quarter lemon. Serve immediately.