March -- Mushrooms

A mushroom is the fleshy, spore-bearing fruiting body of a fungus.  It is produced above ground on soil or on its food source. Edible mushrooms are commercially cultivated in at least 60 countries.  The five top countries that produce mushrooms are China, the United States, The Netherlands, France and Poland. There are over twenty species that are commercially grown.  Mushrooms are commonly recognized as a vegetable.

The cremini, portobello and white button mushrooms are the three most commonly consumed in the world.  They are actually the same mushroom but look different and vary in appearance depending on the age.

The white button mushrooms are the youngest.  They vary in color from white to light brown and in size from small to jumbo.  Their pleasing flavor intensifies when cooked. It can be used raw and cooked.  The cremini mushroom also belongs to the white button mushroom family.  They have a browner color, a meatier texture and a deeper flavor.

The portobello mushroom can be small or large.  They are the largest of the commercially available mushrooms.  It has a deep, meat-like flavor and substantial texture. They are delicious whole, sliced, grilled, baked, stir-fried or deep-fried.  Be sure to trim off the dry, fibrous portion of the stem. The black gills underneath can also be removed if desired.

Mushrooms provide the following major nutrients:  riboflavin, niacin, copper, selenium and potassium.  The amounts vary as to the type of mushroom.

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Vegan Cream of Mushroom Soup II   (brandnewvegan.com)

Mushroom Soup:

• ½ medium sweet onion, diced
• 2 cloves garlic, minced
• 16 oz baby bella mushrooms, sliced
• ½ cup white wine
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp rubbed sage
• 3 Tbsp Mrs. Dash seasoning
• ½ tsp seasoning salt

Cashew Cream:

• ½ cup raw cashews (soaked in boiling hot water for 15 minutes)
• ½ cup unsweetened almond milk
• 1 tsp lemon juice
• 1 tsp apple cider vinegar
• ¼ tsp red wine vinegar

Seasoning/Thickener:

• ¼ tsp salt
• ¼ tsp pepper
• 1 Tbsp cornstarch

Directions:

1. Pre-soak cashews in hot water for at least 4 hours - the longer the better. 
2. In a large soup pot, saute onions and garlic in small amount of oil.
3. Rinse and slice mushrooms and add to pot.
4. After mushrooms cook down a bit, add the wine.
5. Continue cooking until mushrooms have reduced and most of the liquid has evaporated.
6. Add vegetable broth and stir to combine.
7. Add thyme, sage, Mrs Dash, and season salt and stir well.
8. In a blender, add drained cashews, and remaining Cashew Cream ingredients and blend until smooth.
9. Next add 1 cup of the soup to cashew mixture in the blender and blend until smooth.
10. Stir the cashew/soup mixture back into the soup pot and season with additional salt and pepper to taste.
11. Whisk corn starch and a few tablespoons of soup together and add back to pot to thicken.

Servings: 8

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Polenta Tart with Mushrooms and Sage  (Sur La Table)

Ingredients:  For Polenta

• 2 Tbsp vegetable oil, for brushing
• 1 12 cups finely ground polenta
• 2 cups cold water
• ½ cup grated Parmigiano-Reggiano cheese
• 4 Tbsp unsalted butter
• Freshly ground black pepper

Ingredients:  For Mushrooms

• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 medium onion, thinly sliced
• 2 medium garlic cloves, minced
• 1 1/2 lbs mushrooms such as cremini or Portobello
• 2 Tbsp red cooking wine
• 1 tsp minced fresh sale leaves
• 2 oz goat cheese for garnish

Directions:  
Preheat oven to 375 degrees F.  Using a silicone pastry brush, liberally coat the inside of a 9 inch tart pan with a removable base with oil and set aside.
To prepare polenta:  Add water to a medium saucepan set over high heat and bring to a boil.  When boiling, add polenta while whisking constantly. Lower heat to a simmer and cook, whisking constantly until polenta is creamy and cooked, about 7 minutes.  Add butter, 1 Tbsp at a time, whisking to combine. Add cheese, whisk to combine. Taste and adjust seasoning with salt and pepper.
To prepare tart:  Using a silicone spatula, transfer the polenta to the prepared tart pan, and spread the mixture evenly over the bottom and up the sides of the pan.  Transfer tart to preheated oven and bake until dry and crisp on the edges, about 30 minutes. Transfer to a wire rack to cool.
To prepare the mushrooms:   Add butter and oil to a large skillet set over medium heat.  When butter is melted, add onion and saute until onions are lightly caramelized, about 10 minutes.  Add garlic and saute until fragrant, about 1 minute. Add mushroom and saute until tender and well caramelized, about 15 minutes.  Remove skillet from heat, add wine and sage, and return skillet to medium heat to deglaze the pan by using a wooden spoon to scrape up the browned bits from the bottom of the skillet.  Taste and adjust seasoning with salt and pepper.
To serve:  Remove the polenta tart from the pan and place onto a platter.  Using a silicone spatula, fill the polenta shell with the mushrooms and garnish with crumbled goat cheese.  Slice and serve warm.
Serves: 4-5   

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Portabella Mushroom Burgers   (geniuskitchen.com)

Ingredients:

• 4 large portabella mushrooms
• ¼ cup balsamic vinegar
• 2 Tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 2-4 cloves garlic, finely minced
• Salt and pepper
• 4 oz sliced provolone cheese (or vegan cheese)
• 4 whole wheat rolls
• Sliced tomatoes (optional)
• Romaine lettuce leaf (optional)
• Sliced grilled onion (optional)
• Dijon mustard (optional)

Directions:

1. Cut stems off of mushrooms and place smooth side up in a shallow dish.
2. Sprinkle lightly with salt and pepper
3. Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
4. Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning one or twice.
5. Preheat grill to medium high heat
6. Place the mushrooms on the preheated grill, reserving the marinade for basting.
7. Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
8. During the last 2 minutes of grilling, top with cheese.
9. Serve with the whole wheat rolls and condiments of your choice.

Servings: 4

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Savory Stuffed Mushrooms  (Native Food Celebration Cookbook)

Ingredients:

• 2 dozen medium button mushrooms
• 4 whole shallots, minced
• 4 Tbsp olive oil
• ¼ cup ground hazelnuts
• ½ cup rice milk (or almond milk)
• ½ tsp salt
• ½ tsp pepper
• 2 Tbsp fresh rosemary, finely chopped

Directions:

1. Preheat oven to 375 degrees F
2. Carefully remove the stems from the mushroom caps and finely chop the mushroom stems.
3. Saute shallots and chopped mushroom stems in olive oil in skillet until translucent and lightly browned.
4. Add hazelnuts and saute another minute
5. Stir in milk, salt and pepper
6. Remove from flame and add chopped rosemary.
7. Place mushroom caps on oiled 9X13 inch baking dish.
8. Fill them with a tsp. And bake for 15 minutes.
9. Tastes great with dill cream.  Mix ½ cup vegan mayo with fresh chopped dill to taste.

Servings: 8 to 12

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Gourmet Mushroom Risotto  (allrecipes.com)

Ingredients:

• 6 cups vegetable broth, divided
• 3 Tbsp olive oil, divide
• 8-10 oz portobello mushrooms, thinly sliced
• 8-10 oz white mushrooms, thinly sliced
• 2 shallots, diced (or an onion)  Can also add one clove of garlic if desired.
• 1 ½ cup Arborio rice
• ½ cup dry white wine
• Salt to taste
• Ground pepper to taste
• 3 Tbsp finely chopped chives
• 4 Tbsp butter or vegan butter
• ⅓ cup Parmesan cheese

Directions:

1. In a saucepan, warm the broth over low heat.
   
2. Warm 2 Tbsp olive oil in a large saucepan over medium-high heat.  Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
   
3. Add 1 Tbsp olive oil to skillet, and stir in the shallots.  Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes.  When the rice has taken on a pale colden color, pour in wine, stirring constantly until the wine is fully absorbed.  Add ½ cup broth to the rice and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
   
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.  Season with salt and pepper to taste.
   

Servings: 6