Mushrooms Recipes:

Mushroom Risotto

Mushroom Bisque

Mushroom Linguine

Cooking Hints

Dried Mushrooms Types:

Chanterelles

Morels

Oyster

Porcini

Shiitake

Wood Ear

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This Risotto Recipe with it's nutty and wild flavors is one of our favorites to serve with roasted vegetables, wild salmon, pork chops and all kinds of flavorful beef. Even with a number of ingredients this delicious wild mushroom risotto is easy to prepare!

Ingredients:

• 1 cup white wine such as chardonnay or pinot gresio
• 1 1/2 cups warm water
• 2 teaspoons or two cubs chicken bouillon
• 1/3 cup finely chopped dry shiitake mushrooms or other dried wild mushrooms
• 1/4 teaspoon nutmeg
• 1/8 teaspoon chipotle chili powder
• 1 small pinch crushed saffron
• 3 tablespoons olive oil
• 1 cup medium grain rice such as Arborio
• 1/4 cup chopped fresh parsley or 2 tablespoons dried parsley
• 1 tablespoon minced thyme leaves
• 1 tablespoon lemon juice
• 1/4 cup pine nuts
• salt and pepper to taste

In a medium size bowel combine white wine, warm water, bouillon, dried shiitake mushrooms, nutmeg, chipotle chili powder, and saffron. While mixture is steeping, add olive oil to a large skillet over medium high heat. when the oil is hot, add rice and toast while stirring until lightly browned. Add the steeping mixture along with the remainder of the ingredients and bring to a boil. reduce heat to a simmer, cover and cook for 10 minutes. Turn off heat and let sit another 10 minuets. Adjust seasoning to taste and serve warm. This risotto also reheats quit nicely. Enjoy!

This wild mushroom bisque is not only easy, it is an elegant addition to any meal, or served as the main course in a light lunch with garlic garlic beard and a nice glass of white wine.

• Butter
• Flour
• 1 bottle white wine such as chardonnay or Pinot Grigio
• Assorted dried mushrooms such as shiitake, chanterelles, morels and oyster mushrooms
• Heavy Cream
• salt???
• Chives

Soak mushrooms in just enough warm water to cover them until tender and pliable, about 20-30 minutes. Retain soaking liquid. Puree hydrated mushrooms and soaking liquid in a blender or with a wand mixer. Melt butter in a Dutch oven over medium heat and cook flour 2-3 minutes. Add  purred mushrooms and wine to Dutch oven and bring to a simmer and allow liquid to reduce. Add Cream and and simmer for 10 minuets longer. Serve in bowls, garnish with finely chopped chives and serve your wild mushroom Bisque.

Wild Mushroom Linguine

• Linguine
• Butter
• Garlic
• White wine such as chardonnay or Pinot Grigio
• Assorted dried mushrooms such as shiitake, chanterelles, morels and oyster mushrooms
• Heavy Cream
• Chopped parsley

Soak mushrooms in just enough warm water to cover them until tender and pliable, about 20-30 minutes. Cook linguine in salted water to desired doneness. While pasta is cooking and mushrooms are soaking, heat butter in a large skillet. When the butter is hot, add finely minced garlic and cooking until soft and fragrant. Add wine, coarsely chopped mushrooms, soaking liquid and bring to a simmer. Reduced. Add Cream, parsley, and return to a simmer. Allow to cook approximately 5 more minutes until a thick coating sauce is created. Add linguine, toss until pasta is well coated and serve with remainder of parsley as garnish. .

Reconstituting: Dried mushrooms can be reconstituted by steeping them in warm water/broth for about 30 minutes or by added them to a simmering liquid 10-15 minutes before serving. The flavorful soaking liquid can be strained for addition to sauces and soups.

Sauteed: Lightly saute reconstituted mushrooms (and possibly shallots) in butter until tender, or for approximately 4 minutes. Serve warm as a side dish to meats such as a nice steak or on crackers as a hors d'oeuvre.

Sauce: follow the recipe above and deglaze pan with wine and/or mushroom soaking liquid. Reduce liquid, add heavy cream and simmer until desired thickness is reached. Serve over all kinds of meats, poultry, or pasta.