wild mushrooms

Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.

Fresh and Wild Mushroom Stew

cultivated brown mushrooms,

pale wild mushrooms,

Extra virgin olive oil

onion,

Salt and pepper

thyme

sage

red pepper flakes

tomato paste

tomatoes, peeled, seeded and chopped

all-purpose flour

Porcini broth, heated, or use chicken or vegetable broth

butter

garlic cloves,

parsley

Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.

In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.

Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.

Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)

Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

Venison meatball and wild mushroom ragout

tbs sunflower oil

onion, finely chopped

garlic cloves, crushed

dill,

venison mince

fresh white breadcrumbs

egg, lightly beaten

Dijon mustard

unsalted butter

mushrooms

tsp sweet smoked paprika

tomato paste and plain flour

beef stock

(80 milliliters) brandy

sour cream

tagliatelle

tbs poppyseeds

tbs chopped flat-leaf parsley leaves

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<p>Adjust the amount of oil, butter, and garlic according to the amount of mushrooms you have. You really can't go wrong with the quantities, however, overcompensate for oil and butter as the mushrooms absorb them fast!</p>

Sautéed Lion’S Mane Mushrooms With Garlic

olive oil or butter

minced garlic

lion’s mane mushrooms, sliced 1/2-inch thick

cilantro or parsley

toss with quinoa dressed salt

Sautéed Lion’s Mane Mushrooms with Garlic

Heat a cast iron skillet over medium heat, don&#8217;t add any oil yet! Dry sauté the lion&#8217;s mane mushroom slices until the water releases and edges start to brown. Remove from the skillet and transfer to plate.

Add a healthy pad of butter (or olive oil for a vegan alternative) and the garlic. When the garlic is fragrant, add the lion&#8217;s mane mushrooms back into the skillet. 

Sauté the mushrooms on each side until golden brown, about 5 minutes. 

This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.

Wild Rice And Mushroom Casserole

vegetable, mushroom or chicken broth

salt

rice,

extra-virgin olive oil, more as needed

leeks,

fennel bulbs,

baby spinach (about 4 cups)

garlic

teaspoon red pepper flakes

white beans (7 cups)

lemon juice

cilantro (or basil)

panko bread crumbs

fresh rosemary, chopped

lemon zest

Parmesan cheese (optional)

Flaky sea salt,

Wild Rice and Mushroom Casserole

Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.

Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.

In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.

Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.

In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you’d think.)

Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.

In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.

Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

Serve the family something different for dinner: a rich miso and mushroom broth with golden tofu and soft-boiled eggs.

This meal provides 550 kcal, 33g protein, 45g carbohydrate (of which 4.5g sugars), 27g fat (of which 5.7g saturates), 6g fibre and 4g salt per portion.


Simple miso, tofu and mushroom ramen

grams/½oz dried wild mushrooms,

1.4 litres/2½ pints just-boiled water

tbsp dark soy sauce,

vegetable stock cube

tbsp brown miso paste

egg noodles

pack firm tofu, drained, dried, cut into 8 rectangular slices

sunflower oil

eggs

150 grams/5 ounces chestnut mushrooms, thinly sliced

pak choi, roots trimmed, leaves

grams/3½oz beansprouts,

spring onions, trimmed, very thinly sliced

cashew

chillies, (optional)

A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can’t get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it’s cold from the fridge when you pop it into the oven.

Baked Cheesy Pasta With Wild Mushrooms

olive oil

salt,

black pepper,

rosemary branches

orecchiette, farfalle or other short pasta

heavy cream

ricotta

fontina cheese, grated (1 1/4 cups)

Parmesan, grated (1/2 cup)

garlic clove, finely grated

Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.

Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

Melissa Clark updates the pasta casserole with fontina cheese and wild mushrooms.

​​Mushrooms and spinach together is always a match made in heaven. I use a mix of wild and regular white or cremini mushrooms for this, but don’t hesitate to make it if regular mushrooms are all that is available.

Penne With Mushroom Ragout and Spinach

(about 1/2 cup) dried porcini mushrooms

extra virgin olive oil

onion

mixed regular and wild mushrooms

fruity red wine,

thyme thyme and rosemary

baby spinach spinach

penne

Parmesan

Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely. Measure out 1 cup of the soaking liquid and set aside.

Heat the olive oil in a large, heavy, nonstick skillet over medium heat and add the onion or shallots. Cook, stirring often, until tender, about 5 minutes. Turn up the heat to medium-high and add the fresh mushrooms. Cook, stirring often, until they begin to soften and sweat, about 5 minutes. Add the garlic and salt to taste, stir together for about 30 seconds, then add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms. Add the herbs and the mushroom soaking liquid. Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant. Turn off the heat, stir in some freshly ground pepper, taste and adjust salt.

Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 20 seconds only. Remove with a skimmer and transfer to the ice water, then drain and squeeze out water. Chop coarsely and add to the mushrooms. Reheat gently over low heat.

Bring the water back to a boil and cook the pasta al dente following the timing suggestions on the package. If there is not much broth in the pan with the mushrooms and spinach, add a ladleful of pasta water. Drain the pasta, toss with the mushrooms and spinach, add Parmesan to taste, and serve at once.

Pair this earthy mushroom and lentil salad with a glass of Pinot Noir for the perfect meal.

Warm Wild Mushroom and Lentil Salad

lb. mixed wild mushrooms, sliced

garlic, crushed

lentils,

c. parsley

red onion, very thinly sliced

c. balsamic vinaigrette

Blue cheese,

Sauteed wild mushrooms with crisp breadcrumbs, garlic and chili.

Wild Mushrooms With Breadcrumbs, Garlic, And Chili

Kosher salt and pepper

tbsp cooking oil (like lard, grapeseed

panko breadcrumbs

tsp crushed red pepper

tsp fresh chopped thyme

Heat the oil and garlic in a saute pan over medium heat until lightly sizzling. Allow the garlic to brown, but not burn.

Add the mushrooms and butter, and cook for 5 minutes, stirring occasionally, until the mushrooms are lightly browned and caramelized, season the mushrooms with salt and pepper to taste.

Reduce the heat and add the breadcrumbs, thyme and cook, stirring regularly until the breadcrumbs are golden brown. Remove the pan from the heat, add the dried chili and stir to combine, then serve immediately.

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It&amp;rsquo;s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Winter Squash and Wild Mushroom Curry

vegetable oil

butternut

Kosher salt and black pepper

green chiles,

shallots

black mustard seeds

cumin seeds

curry leaves (optional)

coriander

cayenne

turmeric

coconut milk

lime juice

Cilantro sprigs,

Mushroom Risotto

stock

saffron

scallions

onions

fresh wild mushrooms, trimmed, cleaned and sliced (see note)

Arborio rice

Salt and black pepper

Parmigiano-Reggiano cheese

Place stock in a heavy saucepan, and over medium heat bring to a simmer. Add saffron, stir, and leave to simmer very slightly.

Meanwhile, in a larger saucepan over medium heat, melt 1 tablespoon butter in olive oil. When foam subsides, add scallions and onions, and cook, stirring frequently, until softened and yellow but not browned. Add mushrooms and saute, stirring occasionally, until liquid has evaporated.

Add rice to mushrooms, and cook, stirring to coat well, with butter and oil. Add approximately 3/4 cup of simmering stock to rice and mushrooms. Stir well and continue to cook, stirring occasionally, until rice has absorbed most of stock. Continue adding stock to rice by the half-cupful, adding only after rice has absorbed previous addition. As cooking continues, you will have to stir more frequently. After 25 to 30 minutes, all the stock should be absorbed, and rice should be tender but still chewy.

Remove from heat. Add salt and pepper to taste. Stir in remaining butter and 1/4 cup of Parmigiano-Reggiano. Serve immediately, passing the rest of the cheese.

Freezing cooked wild mushrooms is easy when they&#x27;re frozen in a vacuum bag.

Sous-Vide Frozen Wild Mushrooms

tsp kosher salt

lb Wild mushrooms,

T unsalted butter oil

Fresh herbs, especially thyme

Clean your mushrooms well.

Season the mushrooms with salt, then put into the vacuum bag with the herbs and butter.

Cook the mushrooms at 165F for 2 hours or until completely cooked using the sous vide machine.

Immediately cool the mushroom bag in cold water, then dry the bag off and freeze.

Venison hand pies (pasties) are the perfect handheld meal. These delicious little treats are made of flavorful venison and mushroom filling with stout beer gravy wrapped in a flaky Irish cheddar crust.

Top 17 wild mushrooms recipes from across the web

The most viewed wild mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fresh and Wild Mushroom Stew

Venison meatball and wild mushroom ...

Sautéed Lion’S Mane Mushrooms With ...

Wild Rice And Mushroom Casserole

Simple miso, tofu and mushroom rame...

Baked Cheesy Pasta With Wild Mushro...

Penne With Mushroom Ragout and Spin...

Warm Wild Mushroom and Lentil Salad

Wild Mushrooms With Breadcrumbs, Ga...

Winter Squash and Wild Mushroom Cur...

Mushroom Risotto

Sous-Vide Frozen Wild Mushrooms

Venison and Wild Mushroom Hand Pies...

Huitlacoche Elotes

Marinated Woodland Mushroom Medley

Pheasant, wild mushroom and bacon '...

Easy mushroom soup

Top 17 wild mushrooms recipes from across the web

The most viewed wild mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh and Wild Mushroom Stew

Venison meatball and wild mushroom ...

Sautéed Lion’S Mane Mushrooms With ...

Wild Rice And Mushroom Casserole

Simple miso, tofu and mushroom rame...

Baked Cheesy Pasta With Wild Mushro...

Penne With Mushroom Ragout and Spin...

Warm Wild Mushroom and Lentil Salad

Wild Mushrooms With Breadcrumbs, Ga...

Winter Squash and Wild Mushroom Cur...

Mushroom Risotto

Sous-Vide Frozen Wild Mushrooms

Venison and Wild Mushroom Hand Pies...

Huitlacoche Elotes

Marinated Woodland Mushroom Medley

Pheasant, wild mushroom and bacon '...

Easy mushroom soup

The most viewed wild mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine