soupnancy

All of these can can be served as an accompaniment or as a main dish.

Mushroom Barley Stew

8p (main)

400 g fresh mushrooms, sliced

15g dried porcini, rehydrated, chopped (reserve liquid)

2 Tbsp olive oil

2 Tbsp butter

1/2 onion, chopped

1 stalk celery, chopped

1 carrot, diced

3 cloves garlic

2 Tbsp balsamic vinegar

1 c red wine

1 L beef stock (or mushroom stock)

1 c barley, rinsed (mondé, not pearl)

2c chopped tomatoes with juice (1 can)

1 Tbsp chopped fresh thyme

½ tsp worchesterchire

1 cup carnaroli or arborio rice, rinsed

1 tsp chopped rosemary or sage (or half dried)

s.q. salt, pepper

60 ml cream or sour cream (optional)

Boil water (min. 1 L). Parcook barley 10 minutes, drain.

Sauté mushrooms in olive oil, when colored, add butter.

Add chopped vegetables, and stir, allowing to caramelize a little.

Add garlic, after a minute, deglaze with vinegar and wine, cook down, add worchesterchire.

Add beef stock and herbs, bring to a simmer, add parcooked barley and tomatoes.
Cook 30 minutes, or until barley is done and stew is thick.

Finish with cream if desired, season to taste.


Mushroom Leek Risotto

8p

2 c carnaroli or arborio rice, rinsed

15 g dried mushrooms, rehydrated in 1 L of hot water

120 g fresh mushrooms,diced

1 leek, diced

2 cloves garlic, minced

1 c white wine

1 L chicken stock

100ml cream

2 Tbsp butter

½ c grated parmesan

s.q. salt, pepper

s.q. olive oil

Sauté fresh mushrooms in olive oil. When colored, add rice and leek, lower heat. Cook, stirring until rice is well coated and leek is translucent. Add garlic. A minute later, deglaze with wine, cook down.

Drain rehydrated mushrooms, keeping liquid. Decant, and add to rice. Add stock, cook over low heat, stirring regularly for 20-25 min.

When rice is tender but still holding its shape, add cream. Minutes later, take off heat and stir in butter and parmesan. Season with salt and pepper.

Mushroom Root vegetable gratin

12p

11x13 baking dish

3 potatoes, sliced thinly

1 celery root, sliced thinly

2 L thinly sliced vegetables of choice ( 3 parsnips and/or parsley root, 2 beets or 6 sunchokes or 2 carrots, 1 small butternut squash)

4 Tbsp flour

2 french shallots, minced

2 Tbsp mixed herbs (any combination of thyme, rosemary, sage, parsley)

s.q. salt, pepper

1 c grated cheese (swiss, cheddar, parm...)

2 c chicken stock

100 mlcream

s.q. butter

Butter baking dish. Place potato and celery root slices, overlapping, to form bottom layer.

Toss other sliced root vegetables with shallots and herbs, season generously with salt and pepper. Mix in cheese and flour. Layer evenly over potatoes. Top with a layer of potato slices. Pour chicken stock and cream over top.

Bake at 400F for 1 hour, or until a knife comes out clean.

Serve right away, or refrigerate and press (with aluminum foil and a weight like a can of tomatoes) to portion into nice squares the next day, before reheating.

Mushroom Squash Shephard’s pie

12 p

(11x13 casserole dish)

1 kg fresh mushrooms (or a combination of fresh and dry, rehydrated), chopped

1 onion, minced

2 cloves garlic, minced

1 tsp ground cumin

1 Tbsp thyme, rosemary

1 Tbsp tamari

1 tsp worchesterchire

2 Tbsp sherry vinegar

1 L corn kernels

1 large butternut squash, halved and seeded

2 potatoes, peeled and quartered

2 Tbsp butter

¼ c breadcrumbs

s.q. salt, pepper

s.q. olive oil

Roast butternut squash at 400F flesh side down on a roasting pan with a little olive oil for 45 min, until soft. Remove flesh and mash or purée in a food processor.

Meanwhile boil potatoes in salted water for 30 min. or until tender. Drain and steam dry. Pass through a food mill or mash well. Combine well with butternut squash and butter.

Sauté mushrooms in olive oil. Add onion, lower heat and cook 10-15 minutes until onions are nicely soft and caramelized. Add garlic, stir a minute, deglaze with sherry vinegar, add tamari and worchesterchire and remove from heat.

Butter baking dish. Spoon in mushroom mixture and press down evenly. Add corn kernels evenly over top. Spoon butternut squash – potato mix over. Sprinkle with breadcrumbs.

Bake at 400F for 1 hr. until hot throughout and crusty on top, serve.

Mushroom Polenta

12 p

(11x13 baking dish)

2 c polenta

1L milk

1L water

1 tsp salt

1 kg mushrooms, sliced

1 onion, diced

4 cloves garlic

2 Tbsp balsamic vinegar or sherry vinegar

1 Tbsp thyme and rosemary

2 oz butter

2 c grated mixed cheese with at least a little parmesan in there

s.q. salt, pepper

s.q. extra virgin olive oil

Generously butter baking dish.

Sauté mushrooms in olive oil. When nicely colored, add garlic and lower heat. Cook a few minutes, add herbs, and deglaze with vinegar, season, reserve.

Heat water and milk to a boil, add polenta in a slow, steady stream, lower heat, and stir continously until mixture is thick and starts to come off sides of the pot (15-20 min). Cook a few minutes longer, remove from heat, add butter and salt, toss in cheese.

Stir mushrooms into polenta and spoon into dish. After a few minutes, it will have set enough to portion and still serve hot. Otherwise, refrigerate until ready to serve. Cut into nice portions and reheat. You can reheat in the oven, or coat with flour and pan-fry for a crispy exterior and melting interior...

Mushroom cheese crepes or quesadillas or ravioli, even pizza...

8p

1 lb (454g) mushrooms (you can use a combination of fresh and dried, rehydrated)

2 french shallots, minced

2 cloves garlic, minced

2 Tbsp mixed herbs (thyme and rosemary or tarragon or dill or basil or parsley or sage....)

100 ml white wine

1 c ricotta

¼ c parmesan (you could replace the ricotta and parmesan with any cheese mixture that is a combination of soft and hard, use Brie or gorgonzola and cheddar or Emmenthal or Parm or Asiago or..)

2 eggs

¼ c breadcrumbs

*Add sautéed cubed zucchini or butternut squash, and/or bell peppers, artichokes, anything you want...as long as it is not too wet, to the final mixture.

Sauté mushrooms in olive oil. Add herbs, deglaze with white wine. Remove from heat. Stir in egg, and then the cheese and breadcrumbs.

Use as a stuffing in crepes that you will bake or in quesadillas (tortillas) that you will fry or in ravioli that you will boil. Or spread on a pizza shell or bread and bake.