Summer doesn’t last long. Before you know it, kids will be back in school, and Halloween decor will be spilling off retail shelves. Like summer, most foods are better consumed when they are fresh, and that especially goes for mushrooms. They don’t last long, so when you bring them home, make the most of them while they’re at their best. These fantastic fungi recipes are just the things to help you savor the sweet end of summer.
Mushroom Salad
Recipe Name: Mushroom Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Author: Tammy Algood
Ingredients
- ½ pound whole mushrooms (button, shiitake or cremini)
- Juice of ½ lemon
- ½ cup shaved Parmesan
- 3 tablespoons olive oil
- 1 garlic clove, peeled and minced
- ¼ cup fresh snipped herbs (basil, tarragon, parsley, thyme or a mixture)
- ½ teaspoon salt
- ½ teaspoon black pepper
- Arugula salad greens
Instructions
- Cut the mushrooms into thin slices and place in a salad bowl. Drizzle with the lemon juice. Add the Parmesan, oil, garlic, herbs, salt and pepper, tossing to evenly blend. Place the salad greens on individual plates. Evenly distribute the mushroom mixture on top and serve.
Mixed Mushroom Tart
Recipe Name: Mixed Mushroom Tart Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8 servings
Author: Tammy Algood
Ingredients
- 1 single pie pastry
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- ¼ cup minced onion
- 3 cups mixed mushrooms, sliced (button, morel, chanterelle, shiitake or baby portobello)
- 2 cups shredded Monterey Jack cheese
- 2 eggs, beaten
- ¾ cup half-and-half
- ¼ teaspoon seasoned salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees. Place the pastry in a 9-inch tart pan with a removable bottom. Use a fork to generously prick the bottom and fill with pie weights. Bake 12 minutes. Remove the pie weights and bake an additional 6 minutes. Cool completely on a wire rack.
- Increase the oven temperature to 375 degrees. In a large skillet, heat the oil over medium heat. Add the garlic, onions and mushrooms. Cook 8 minutes, stirring frequently.
- Meanwhile, combine the cheese, eggs, half-and-half, salt and pepper in a medium bowl. Add the mushroom mixture and blend well. Pour into the prepared crust. Bake 25 to 30 minutes or until the tart is set. Cool on a wire rack at least 5 minutes before slicing and serving.
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Wild Mushroom Mayonnaise
Recipe Name: Wild Mushroom Mayonnaise Description: A terrific sandwich spread Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6–8 servings
Author: Tammy Algood
Ingredients
- 1 cup mixed wild mushrooms
- ¼ cup rice or white wine vinegar
- ⅔ cup mayonnaise
- ¼ cup sour cream
- 1 large garlic clove, peeled and minced
- ½ teaspoon garlic or onion salt
- ½ teaspoon black or white pepper
- 2 teaspoons fresh chopped parsley, optional
Instructions
- Place the mushrooms in a large skillet over medium-high heat. Cover with water and add the vinegar. Bring to a boil and cook 2 minutes. Drain and allow to cool before finely chopping.
- Place the mushrooms in a mixing bowl. Add the mayonnaise, sour cream, garlic, salt, pepper and parsley, if using. Stir until smooth. Refrigerate until ready to use.
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Mushroom Sauce
Recipe Name: Mushroom Sauce Description: Use with everything from mashed potatoes to grilled chicken or pork. If you can’t locate the particular mushrooms called for in the recipe, substitute a pound of what is available. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6–8 servings
Author: Tammy Algood
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 large shallot, peeled and minced
- ½ pound cremini mushrooms, sliced
- ¼ pound chanterelle mushrooms, sliced
- ¼ pound porcini mushrooms, sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups low-sodium vegetable or chicken stock
- ¼ cup dry red wine
- 1 tablespoon fresh parsley, chopped
Instructions
- Place 2 tablespoons of the butter in a large saucepan over medium-high heat. Add the shallots and saute for 1 minute. Add the mushrooms, salt and pepper. Saute for 4 minutes. Sprinkle with the flour and then add the stock. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes. Add the wine and parsley and simmer 5 minutes. Whisk in the remaining 2 tablespoons of butter until completely melted. Serve warm.
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Fried-To-Perfection Mushrooms
Recipe Name: Fried-To-Perfection Mushrooms Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Author: Tammy Algood
Ingredients
- 1 cup peanut or canola oil
- 2 eggs
- ¾ cup milk
- ½ cup finely crushed saltine crackers
- 1 pound whole mushrooms (morels, button, cremini)
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the oil in a large cast iron skillet over medium-high heat.
- Meanwhile, whisk together the eggs and milk in a small bowl. Place the crackers in a shallow bowl. Dip the mushrooms in the egg mixture and dredge in the crackers. Carefully add to the hot oil and fry 2 to 3 minutes or until golden-brown. Turn to evenly brown, and don’t overcrowd the pan. Drain on paper towels. Sprinkle with the salt and pepper, and serve warm.
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Marinated Mushrooms
Recipe Name: Marinated Mushrooms Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6–8 servings
Author: Tammy Algood
Ingredients
- 2 pounds whole button or cremini mushrooms
- *
- 1 large red bell pepper, seeded and julienned
- 1 (8-ounce) jar whole small green olives, pitted and undrained
- 4 sprigs fresh rosemary or thyme
- 8 peppercorns, slightly crushed
- 6 garlic cloves, peeled and sliced
- 1 cup dry white wine or low-sodium chicken stock
- ¼ cup chopped fresh parsley
- 3 tablespoons canola or vegetable oil
- 3 tablespoons white balsamic or white wine vinegar
Instructions
- Place the mushrooms, bell peppers, olives and herb sprigs in a shallow baking dish in a single layer. Set aside. Place the peppercorns, garlic, wine or stock, parsley, oil and vinegar in a jar with a tight-fitting lid. Close and shake vigorously to emulsify. Pour over the mushroom mixture, cover and refrigerate overnight or for 8 hours. Bring to room temperature for 30 minutes before serving as an appetizer.
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*Slice in half if large
