Sunday, March 28, 2010

Soliciting Mushroom Recipes!

Each month The Foodie Blogroll sponsors food-related giveaways, which range from cookbooks and utensils to ingredients, and everything in between.
The Foodie Blog Roll Contests: Winner!
I'm pleased to announce that Veggie Option is this month's winner of two bags of gourmet mushrooms, courtesy of Marx Foods. I received my box of goodies yesterday - two ounces of dried Porcini mushrooms, and two ounces of dried Wild Morels - and while I use button and portabellos in recipes quite often, I've never used the two types I won.

Does anyone have a favorite recipe using either morels or porcinis that they'd like to share?

Porcinis and Wild Morels


JennDZ - The Leftover Queen said...

This is awesome! Congrats on your win. I find that the porcinis go great in tomato sauce - making it very rich and delicious! Enjoy your win!

Jane Friedman said...

I have a fabulous mushroom recipe! This is adapted from a recipe I found in Cooking Light.


Baked Barley with Mushrooms and Caramelized Onions

2 tablespoons butter
4-1/2 cups chopped onion
1 teaspoon sugar
3 cups sliced button mushrooms
3 cups sliced shiitake or porcini mushrooms
1 1/2 cups uncooked pearl barley
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
4 cups vegetable broth
Fresh thyme sprigs (optional)

Melt butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently. Add mushrooms; cook 10 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt, pepper, and thyme.

Preheat oven to 350°.

Bring broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350° for 1 hour or until barley is tender. Let stand 10 minutes. Garnish with thyme sprigs, if desired.

Veggie Option said...

@JennDZ - I recently had morels in tomato soup and it was heavenly.

@Jane - thanks for the recipe, it sounds fantastic!

Shannon H. said...

I used to make this recipe at a restaurant I worked at. It makes like 6 large strudels, so you may want to scale it down a bit. Also,you can substitute just about any type of mushroom. Enjoy!

Wild Mushroom and Boursin Strudel

1 T olive oil
6 oz shallots, minced
4 cloves garlic, minced
3 lbs mushrooms (button or baby bella), quartered
1 cup dried Morels
10 oz dry white wine
1 package Boursin Cheese
18 phyllo sheets
butter, melted

Rehydrate Morels with hot water. Drain and chop; reserve mushroom water.
Sweat shallots and garlic in olive oil until tender. Add all mushrooms and sauté.
Deglaze pan with white wine and about half of the mushroom water. Cook until pan is almost dry, add the Boursin and stir to melt.
Season with salt and pepper to taste.
Allow mixture to cool slightly.

To assemble strudel, stack 3 sheets of phyllo, brushing butter between each layer. Mound 1/6 of the mushroom mixture along one edge of the phyllo and roll tightly.
Repeat with remaining ingredients. Brush top of strudels with melted butter and bake in a 350 degree oven until golden brown, about 15 minutes. Slice and serve.

Note: Any type of mushroom will work in this recipe.