MUSHROOMS are the fruiting bodies of fungi that live most of their life underground. The mycelia of the underworld provides some of the healthiest protein rich vegetarian sources available readily, all year round to our diets. 

We’ve been shopping for this essential food from great sources such as Far West Fungi and even locally with Jordan from Dambacher Farms. We’ve experimented extensively with them all and have favorite dishes and tips on how to create tasty dishes from these earthly beings. 

Our centenarian neighbors with wide eyes and expressive faces remember the days of collecting wild mushrooms. They were Italians and sought after the Porcini mushroom having learnt the ways of preservation in their home country. Josephine could be heard reciting the preparation of the mushrooms: bay leaves from the bushes by the creek and peppercorns (likely procured along with salt, buckshot and olive oil) added to dried mushrooms and left to “cure”. It was a few years after the Old Gulch Fire of 1992 that we learned of the whereabouts of these favored mushrooms and it took twenty years after the burn before the brush was big enough for the mycelia to once again make their homes. Josephine was right – about 20 years and that’s what it took. 

Knowing the difference between varieties and cooking methods:

Shittakes, Maitake both lend themselves to the dry sauté method: the key is to release moisture and use that moisture to further cook the mushroom. Heat a skillet to medium hot and pull apart the mushrooms (or slice, stems removed on the shiitake). As soon as they start squeaking and their own moisture begins to soften and cook – it’s at this moment that you’ll want to add a little butter to the pan and continue cooking until slightly crispy. Once cooked they can be added to any dish from pizza toppings to pasta dishes. Stored in an air tight container in the fridge they can be pulled out at any moment.

Oyster, Lions Mane, Trumpet, Cremini all prefer to be cooked in a little oil or butter from the start. Oysters and Lions Mane work amazing as a chicken or fish substitute, delicious rolled in egg and breadcrumbs. Trumpet mushrooms are like steaks and cremini added to sauces.

Josephine’s Porcini Rice

2 cups rice (White Basmati is our go too for this recipe)

3 cups stock

1/2 cup porcini powder

EVOO

With a little oil on the bottom of the saucepan stir rice until coated and cook on medium heat, stirring often until rice is browned (5 – 8 mins). Add the 1/2 cup porcini powder, stock to the pot, allow to boil. Cover and turn the pot down to low until the rice is fully cooked. 

**For extra deliciousness – Melt a tablespoon of butter or two in a cast iron pan and cook the rice until well coated and crisped. Add a handful of garden peas.

Mushroom Pasta with smoked Gouda

1 pound your favorite pasta

2 TBS unsalted butter

1 TBS olive oil

1/2 cup shallots diced

1.5 pounds mixed mushroom (shiitake (stem removed), oyster, chanterelle) sliced

1 TBS chopped fresh thyme

2 cloves garlic, minced

3 TBS flour

3 cups milk

10 ounces smoked Gouda, shredded

1/2 tsp salt

1/4 tsp pepper

Heat oven to 350. Bring a large pot of lightly salted water to boiling. Add pasta and cook 8 minutes, or about 1 – 2 minutes less than package directions. Drain and set aside. Meanwhile, in a large skillet, heat 1 TBS of butter and oil over medium heat. Add shallots and cook for 3 mins. Remove and put to the side. Add mushrooms (see dry sauté method above), add a little butter and continue cooking until well done and slightly crispy. Add the thyme and garlic and cook for a few more minutes. Add the shallots and 1 TBS butter to the pan, sprinkle the flour and begin to make a roux by adding milk a little at a time until the sauce develops. Remove from heat and stir in cheese, salt and pepper until smooth. Stir in cooked pasta.. Pour mixture into a 13x9x2 inch baking dish. Bake at 350 for 20 minutes until lightly browned and bubbly.

CHANTERELLE MUSHROOM GRAVY

4 TBS unsalted butter

1 shallot, minced

3/4 pound Chanterelle mushrooms (or Maitake) finely chopped

1/4 cup flour

3 cups Stock (chicken or vegetarian)

Sea Salt

White pepper

In a 21/2 quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the mushrooms and sauté. Stir frequently, until the mushrooms soften and give up their juices about 5 minutes.

Meanwhile, in a small bowl whisk together flour and 1/2 cup of the stock until the flour is dissolved. Add the remaining 2 1/2 cups stock to the mushrooms in the pan and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens about 5 minutes. Taste and adjust the seasoning with salt and pepper. Keep warm until ready to serve.

Wonderful paired with Stuffed Winter Squash or simply on rice or over Josephine’s Porcini Rice.

Shiitake Mushrooms with Baby Bok Choy

This quick recipe is delicious served simply with rice for a nutritious meal on the run.

1/4 lb shiitake mushrooms (quartered into chunks with stem intact)

Half or Quarter bok choy depending on size and wash thoroughly

2 TBS Coconut, Sesame or Butter

1 clove garlic, chopped

Chile pepper flakes to taste

Tamari, Bragg’s Amino or Soy sauce

Cook mushrooms first using the dry sauté method. Put a cast iron pan on high heat. Add mushrooms without oil stirring occasionally to prevent sticking until juices are extracted and they start to squeak. Add 2 TBS oil or butter to the pan and add the garlic, pile flakes and bok choy to coat. Cook for a few minutes and splash with water or stock to braise and finish cooking. Add a couple of splashes of soy sauce to season and serve.