Morel Mushroom Growing Kits  Outdoor Mushroom Plugs  Organic Indoor  Mushroom Growing Kits Organic  Gourmet Mushroom  Baskets Truffle & Gourmet Infused Oils Dried Mushrooms Posters,
T-Shirts, Coffee Cups & EcoPaper		 Mushroom Books Organic Mushroom Nutraceuticals Gourmet Home Page About Us
Visa MasterCard Discover American Express PayPal

Gourmet Mushroom Recipes

Fresh Mushrooms, Dried Mushrooms, Mushroom oils

Morel Mushrooms, Shiitake Mushrooms, Chanterelle Mushrooms, Black Trumpet Mushrooms, Cepe Mushrooms, Porcini Mushrooms, Oyster Mushrooms, Pleurotus Mushrooms, Portabella Mushrooms, Crimini Mushrooms, White Truffle Oil, Black Truffle Oil
Consider Substitutions: These recipes feature favorite mushrooms in them. However, just about any fresh or dried mushroom or mushroom oil can be used in any mushroom dish.

Morel Mushroom

Morel Mushrooms

MOREL FONDUE

Cut French or Italian bread into 1 X 1 X 3/4 inch pieces
Sauté in butter; morels halved (lengthwise) or coarsely chopped; salt (or garlic salt) to taste, either:
  1. 1/2 lb. fresh morels
  2. 1 oz. dried morels (re-hydrate first)
Grate:
  • 1 lb. cheese (preferably un-pasteurized)
Place in pan (you may rub sides with fresh garlic first):
  • 2 cups dry white wine
Heat wine until just below boil, stirring constantly and vigorously with a wooden spoon:
  • Add cheese a little bit at a time
  • Add morels a small portion at a time
  • May be seasoned to taste with pepper & nutmeg
When all the cheese and morels have been added transfer to a fondue pan over low heat.
Use Fondue fork to dip cubes of bread into Fondue. Enjoy.
Enhancing Hint: It is important to trap the aroma and flavor of mushrooms. This can be done in fats such as oil, butter and cream. A light Sauté before adding mushrooms to a dish will enhance the flavor.

PORCINI

A Robust Appetizer with PORCINI

  1. 1 cup dried Porcini (Cepe), re-hydrated
  2. OR 3 Tablespoons Essence of Porcini in extra virgin olive oil
  3. 1 medium onion - inch pieces
  4. 3 celery stalks - one inch pieces
  5. 1 large carrot - 3/4 inch pieces
  6. 1/2 cup green pepper - one inch pieces
  7. 1 smallish eggplant - un peeled, one inch cubes
  8. 1/2 cup tomato sauce
  9. 1/4 cup tomato paste
  10. 3 tablespoons red wine vinegar
  11. 12 green olives - pitted & halved
  12. 1 tablespoon capers - drained
  13. 1 small garlic clove
  14. fresh ground pepper
  15. Marjoram
  16. 1 teaspoon fresh parsley - chopped

 

 Boxed 4 Btl Oil Gift Pack

Preparation

  1. Lightly rub saucepan with garlic glove
  2. Heat Olive Oil or Porcini Oil in large saucepan.
  3. Add: onion, green pepper, celery, & carrots
  4. Sauté until vegetables tender
  5. Remove vegetables & set aside
  6. Add a dash more Porcini Oil
  7. Increase heat & stir fry eggplant
  8. Lower heat
  9. Stir in tomato sauce & tomato paste
  10. Add cooked vegetables, olives, & capers
  11. Simmer for 30 minutes, uncovered.
  12. Flavor to taste with fresh ground pepper, thin with dry red wine if needed.
  13. Add reconstituted Porcini or a few more drops of Porcini Oil (to taste)
  14. Place in serving dish
Serve serve warm or cool with French or Italian bread for 6 - 8 people to enjoy as an appetizer.
Enhancing Hint: Mushrooms, both fresh or reconstituted, should be gently blotted dry after rinsing or reconstituting. This will enhance their flavor.

TRUFFLES

BLACK TRUFFLE SCRAMBLED EGGS

Gourmet Mushroom Oils
  1. 6 eggs
  2. Black Truffle Oil
  3. 2 tablespoons butter
  4. 2 tablespoons cream
Preparation:
  • Add a dash of Black Truffle Oil to the cream
  1. At medium heat
  2. Melt butter
  3. Add whisked eggs
  4. Stir constantly until eggs just begin to set
  5. Add cream containing Black Truffle Oil
  6. (If cream omitted, add Black Truffle Oil to the eggs at this stage)
  7. Stir until cooked enough for your taste
  8. Season with salt & pepper to taste.
A quick gourmet breakfast treat.
Enhancing Hint: A heavy oil, such as extra virgin olive oil, will hold a mushroom's flavor better than a light oil. Heating tends to drive off some of the volatile aromatic compounds which give the distinctive mushroom flavor. For maximum flavor, add Mushroom Oils near the end of hot dish preparation.

Shiitake

SHIITAKE FETTUCCINI

Sauté over moderate heat garlic and onion and white pepper in olive oil or butter until onion is softened then add Shiitake mushrooms and sauté for two more minutes. Do not over cook.
  • 4 oz. Fresh Shiitake mushrooms OR 1/2 oz. dried Shiitake
  • Re-hydrate and Slice Shiitake
  • chop 1/2 small onion
  • 2 cloves minced garlic
  • 1/4 tsp. ground white pepper (to taste)
  • 1 Tbs. butter or olive oil
Drain pasta and toss with Alfredo sauce and add Sautéed mushrooms while hot.
  • 1 lb. cooked fettuccini
  • 1 cup Alfredo sauce
  • 1 Tbs. grated parmesan cheese

Sprinkle on parmesan cheese while hot, serve and enjoy.

Click here for HOME PAGE

Mushroom Kits
- grow Organic Mushrooms in Your Own Home		 Mushroom Books
- Cultivation, Hunting, Identifying, Cooking...		 Dried Mushrooms
- Morel, Shiitake, Porcini & More
The Mushroom Motif
- Posters & T-Shirts		 Essence of Gourmet Mushrooms
- in Extra Virgin Olive Oil: White Truffle, Porcini, Black Truffle		 Fresh Mushrooms
- Gourmet & Gift Baskets

 

Gourmet Mushroom Products, P. O. Box 515 IP, Graton, CA 95444

(707) 829-7301 Fax: (707) 823-9091

E-mail
gourmet@gmushrooms.com
Fresh Roasted Gourmet Coffee

Copyright © 2000 - 2007