Gourmet Mushrooms Create Creamy Summer Saute

Gourmet mushrooms are a delightful addition to any meal, but especially at the vegan table. Succulent texture, woody fragrance and savory character create a gourmet experience comparable (and compatible!) with the finest wines. And though freshly harvested mushrooms are appealing, restricting indulgence to a few illusive days in fall is not necessary.There are many delicious varieties cultivated in specialized growing environments; and when dried properly, seemingly simple flavors develop complicated depth.

Ten pounds of fresh mushrooms are needed to produce one pound of dried. So while they seem expensive when compared to fresh, the value is ten fold. And as they last indefinitely, there is no risk in stocking the pantry.

Mushrooms are a great addition to a plant-based diet. They generally are high in vitamin B and iron, as well as trace minerals, and contain stable antioxidants that aren’t destroyed in a short cooking process. If you rehydrate them in a sunny window, they actually MAKE vitamin D, much like our own skin. Nutrient levels and immune boosting-benefits are not affected by the drying process.

Premium Mushroom Blend or bulk Dried Porcini Mushrooms are available through the Great American Spice Company. The blend is a bit pricey, but the eclectic selection can last a long time if you use them sparingly.
Gourmet Mushrooms Create Creamy Summer Saute, 5.0 out of 5 based on 1 rating

 Ingredients:

    1/2 pound cashews (soak)
    1/2 cup dried mushrooms (soak) (any gourmet mushrooms will work)
    Fresh seasonal ingredients of choice: greens, peppers, squash, onion, broccoli, cauliflower, corn, beans, tofu, etc.
    4-5 cloves freshly chopped garlic
    2 tbsp each of seasonings: parsley, oregano, basil, thyme, garlic salt, black pepper (or fresh if you have them!)
    1/2 cup yeast flakes
    1tbsp ground mustard

Gourmet Mushrooms Create Creamy Summer Saute, 5.0 out of 5 based on 1 rating

Preparation:

1-2 hour in advance:

Soak 1/2 lb of cashews in water for an hour or so. (They plump up just like dried beans and turn white…perfect for cream!)

Boil 5-6 cups plain water and pour over dried mushrooms in a mixing bowl. Add just enough to cover the mushrooms and discard the remainder. Let them soak (in a sunny window if possible) until they are tender.

20 minutes before serving time:

Drain cashews and put them in a blender. Cover the nuts with about half of the broth produced by soaking mushrooms. Add yeast flakes, ground mustard and 1 tbsp each of seasonings. Puree until thoroughly blended. Taste it with your finger and fine tune as needed. I usually add a bit more salt. If it’s too thick, add a bit more broth.

Cook pasta of choice according to package directions. I like Farfalle Pot Pie Bow Noodles (egg free) because it’s very light in texture and flavor. Add 1-2 tbsp salt to the boiling water, and the subtle flavor will pop.

In a skillet, add the soaking mushrooms and remaining broth to desired veggies and garlic. Cook on medium heat until everything is tender, but brightly colored with a bit of crunch. Add seasonings just before removing from heat.

Pour cashew sauce over sauté. Cook another 2-3 minutes. Stir frequently.

Serve over, or mix into, the pasta. Take compliments graciously.

Gourmet Mushrooms Create Creamy Summer Saute, 5.0 out of 5 based on 1 rating

Potato Mushroom Curry

Potato Mushroom Curry

Ingredients
Potato – 1 big cubed to small bite size pieces
Mushroom Chopped – 2 cups
Peas – 1 Cup
Onion – 1 chopped
Ginger Garlic Paste – 2tsp
Tomato Puree – ½ cup or use 2 tomato
Coriander Powder – 2 tsp
Cumin powder – 1 tsp
Garam Masala – 1 tsp
Chili Powder – 1 tsp
Turmeric Powder – ½ tsp
Dry Mint leaves – 2 tsp
Cream – 2 tsp (Optional)
Oil – 2tsp
Salt to taste

Method

Heat oil in a non – stick pan and add the onion and sauté for few mins.
Add the potato and mix well and add ginger garlic paste and mix well, add some water and cook for 10 mins.
Now add all the dry ingredients except the mint leaves and give a nice mix.
Add the chopped mushroom and peas and the tomato puree and cook in a low flame, add water if needed.
Add the mint leaves and cook until all the veggies are cooked.
Add cream and remove and garnish with cilantro.
Serve hot with chapati.

Mushroom and Pepper's Sandwich

Mushroom and Pepper's Sandwich

Ingredients

Bread – 4 slices
Button Mushroom – 5 chopped
Red and yellow peppers Chopped – 1 Cup
Cheese Singles – 2 (use any kind of your choice, I used provolone)
Oil – 1 tsp
Salt and pepper to taste
Mayonnaise and Dijon mustard to spread

Method

Heat oil in a pan and fry peppers till half cooked and add mushrooms and fry for couple of mins by adding salt and pepper.
Meanwhile spread the mayo and Dijon mustard on one bread slice and place the fried mushroom and peppers and top it with the cheese and close it with another bread slice.
Put the sandwich in a skillet and evenly brown over medium heat on both sides.

Cream of Mushroom Soup Recipe

Cream of Mushroom Soup Recipe

This homemade cream of mushroom soup is a quick and simple recipe which can prepared in 10 minutes.  This soup has a rich and creamy texture makes everyone to fall in love with it.
                                     
Ingredients for Cream of Mushroom Soup

1.    ½ kg fresh mushrooms

2.    25 gms chopped onion

3.    25 gms chopped celery

4.     25 gms chopped leek

5.    10 gms chopped garlic

6.    15 ml vegetable oil

7.    1 lt. mushroom stalk

8.    Salt and black pepper according to your taste

9.    30 ml fresh cream

10.    1 string thyme

Method for making Cream of Mushroom Soup

Step 1: Chopped mushroom pieces after washing it off.

Step 2: Heat oil in a pan. Now add chopped garlic, thyme, onion, leek and celery in it and roast it for 5-8 minute.

Step 3: Now add mushrooms and roast it again for 8 minute. Add mushroom stalk and now cook it for 15-20 minute

Step 4: Sprinkle salt and black pepper on it. Mixed half cream with it and stir it well. Now you can serve it hot with adding cream on it.

Ingredients for Mushroom Stock

1.    500 gms fine chopped mushrooms

2.    1 chopped onion

3.    2 buds of garlic

4.    1 bay leaf

5.    2-3 chopped thyme

6.    Salt and black pepper according to your taste

7.    1 teaspoon olive oil

Method for making Mushroom Stock

Step 1: Heat oil in a pan and roast mushrooms in it

Step 2: Now add onion, garlic, clove, bayleaf, thyme and enough water. Cover the pan lid and cook it for 2 hours on low flame

Step 3: If you want you can add little amount of water to it and cook it again. Sieve it and cook it for 10-15 minutes to make it thicker

Step 4: To make your soup thicker, add roux with it. Now keep it aside after adding salt and black pepper to it

Mushroom Curry Recipe

Mushroom Curry Recipe

Button mushrooms simmered in an onion tomato based spicy curry is a treasure trove for vegetarian food lovers. This Indian mushroom curry recipe goes well with rice and chapati. Succulent mushroom pieces dipped in thick tomato gravy can make your dinner more exciting.

     
 
Ingredients for Spicy Mushroom Curry
1 tablespoon roughly chopped mint leaves (phudina)

1 tablespoon roughly chopped coriander

1 chopped tomato

1 chopped onions

5 cashew nuts

3 green chillies

1 cup mushrooms (chopped)

1/4 tsp mustard seeds

1/4 teaspoon cumin seeds

4 teaspoon oil

Salt according to taste
        
How to make spicy mushroom curry?

Step 1: Take 1 teaspoon  oil in a pan, add  mushroom and toss till tender, keep it aside.

Step 2: Heat the remaining oil in the same pan, add mustard seeds and cumin seeds.

Step 3: Add ground paste, mix well and simmer for 10 minutes. Add little water if required.

Step 4: Add salt and tossed mushroom, mix well, cover and cook for 2 minutes.Serve hot with rice or roti.

Stuffed Mushrooms

Stuffed Mushrooms

You need a good dry white wine and Marsala wine for this recipe. You can fill the mushrooms the previous night, pop them in the refrigerator and bake them just before serving. Make your family and friends happy with this delicious appetizers and once again, Happy Thanksgiving!!

Preparation time: 45 minutes

Baking time: 30 minutes

No. of servings: 5

Ingredients:

    White button mushrooms – 25
    Olive oil – 5 tbsp
    Marsala wine – 4 tbsp
    Garlic – 2
    Chopped onion – 1/4 cup
    Chopped scallions or green onions – 1/3 cup
    Panko bread crumbs – 1/4 cup
    Shredded Fontina cheese – 3/4 cup
    Shredded Parmesan cheese – 1/2 cup
    Chopped parsley – 1 tbsp
    Fresh or dried oregano – 1 tsp
    Salt and pepper

For White Wine Sauce:

    Butter – 2 tbsp
    Garlic cloves – 2
    Dry white wine – 1/3 cup
    White wine vinegar – 2 tbsp

Method of Preparation:
Preparation of Stuffing:

    Preheat oven to 375ºF.
    Wipe off mushrooms with a paper towel and snap off the stem and finely chop the mushroom stems.
    Transfer the mushrooms to a bowl and pour in 3 tbsp of olive oil and 4 tbsp of Marsala wine. Mix well so that mushrooms are well coated. Let it rest.
    Heat 1 and 1/2 tbsp of olive oil over medium heat in a pan and add chopped garlic.
    Add onions, chopped mushroom stems and saute or fry until mushroom shrinks and cooked.
    Add a little salt and oregano and continue to saute for a minute.
    Add green onions, parsley and toss for a minute and then add breadcrumbs. You can substitute Panko breadcrumbs with the Italian or regular breadcrumbs.
    Mix everything well and add salt and pepper.

    After a minute remove from heat and transfer it to a bowl and add grated Fontina and Parmesan cheese.    Mix well. Stuffing is ready.

Preparation of Wine Sauce:

    Heat butter in a pan and add chopped garlic followed by white wine and vinegar.
    Let it reduce over low heat. It takes about 5 to 10 mins.
    Wine sauce is ready.

Preparation of Stuffed Mushrooms:

     Fill each mushroom with the cheese mixture and arrange it in a baking dish.
    Pour the wine sauce to the baking dish and bake for 30 minutes or until the cheese melts and the               mushrooms are tender and browned. Serve hot.

Mushroom and Capsicum curry

Mushroom and Capsicum curry

This is one of the delicious dish for chapati. In my opinion bell peppers and peas are the best combination for mushroom to enhances its flavour.This is one vegetarian dish I make often for the chapati. So here is the recipe for the awesome dish.

Ingredients:
Mushroom Chopped - 2 cups
Bell Pepper - 1 Medium cut to small cubes
Onion chopped - 1 medium
Tomato chopped - 1 medium
Ginger Garlic Paste - 1 tsp
Coriander Powder - 2tsp
Chili Powder - 1 tsp
Garam Masala - 1 tsp
Turmeric Powder - 1/2 tsp
Cumin Seed - 1 tsp
Yogurt - 3tsp
Salt as required
Oil - 3 tsp

Procedure:
Heat oil in a non - stick pan and add cumin seeds to splutter then add onion and ginger garlic paste and saute till the onion is well cooked. Add bell peppers and tomato and mix well. Add all the masala powders and mix. Now add mushroom and yogurt and salt and give a good mix and sprinkle little water. Close and cook in a reduced flame and continue mixing in between until the vegetables are fully cooked. Serve with Chapati.Enjoy!!!

Oyster mushroom fry / Sippi kaalaan varuval

Oyster mushroom fry / Sippi kaalaan varuval

Ingredients :

Oyster mushrooms (Sippi kaalaan)- 250 gms
Onion- 1 no or 6 shallots (use shallots if possible for a better taste)
Green chillies- 5 nos
Curry leaves- handful
Turmeric powder- a pinch
Chilli powder- 1 tspn or any garam masala
Mustard and urid dhal- 1/2 tspn (for tempering)
Salt to taste
Oil- 3 tbspns

Method :

Wash and tear mushrooms into small pieces using your hand. Do not discard the stem. Heat oil in a pan. When the oil is hot do the tempering using mustard and uri dhal. When the mustard seeds splutter and the urid dhal turns brown add the sliced onions, cut green chillies, curry leaves, a pinch of turmeric and enough salt. Saute well until the onions acquire a golden colour. At this stage add chilli powder  or garam masala and  oyster mushrooms. Saute them well.  Do not add water. Oyster mushrooms have enough water content. Simmer the flame and fry until they become golden and crispy. A very attractive, tasty fry will be ready in minutes.

Taste enhancing tips for this recipe : Make it as simple as possible to relish the real mushroom taste. If you have chicken 65 masala you can use it for getting that unique colour, taste and flavour, you can also name it as mushroom 65 :)