Basic Mushroom Recipes

This is a good way to store perishable mushrooms for future use in sauces, stuffings, and as a flavoring agent for soups and casseroles. Use the stems from stuffed mushrooms to make duxelles, and save the mushroom juices to add to soups and other dishes. Duxelles can be covered and stored in the refrigerator for at least 1 week.

• 1 pound mushrooms, minced
• 1 small onion, minced
• 2 shallots or green onions, minced
• 4 tablespoons butter
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste
• Pinch of grated nutmeg

Place the minced mushrooms in the center of a cotton tea towel. Twist the ends of the towel to squeeze as much liquid from the mushrooms as possible, collecting the juices in a bowl. Save the juice for another dish.

In a sauté pan or skillet, sauté the mushrooms, onion, and shallots in the butter until the onion is translucent. Add the lemon juice, salt, pepper, and nutmeg. Continue to cook, stirring until nearly all the moisture is evaporated.

--Kitchen Magic with Mushrooms

Mushrooms can be ground to a powder when thoroughly dried. Each variety will impart different flavors to sauces, soups, broiled fish, meat, and chicken. Puffballs are especially favored when used in this manner. Mushroom powder will keep for 4 to 6 months.

• 3 to 4 pounds mushrooms, cut into 1/4-inch slices
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• Few grains of cayenne
• 2 teaspoons cornstarch, to prevent caking (optional)

Dry the mushroom slices (Preserving). When the slices are nearly dry, remove in 2 to 3 batches to baking sheets. Place in a preheated 300º oven and toast until golden brown. After the slices have cooled, place a few at a time in a blender or a food processor and blend to a fine powder. Repeat this procedure until all the mushrooms have been pulverized. Add the other ingredients and blend.

Store in a glass container with a tightly closed top.

--Kitchen Magic with Mushrooms

An unusual relish that can be served with beef ribs, hamburgers, chuck roast, or mild-flavored fish.

• 4 pounds mushrooms, coarsely chopped
• 2 green bell peppers, seeded and coarsely chopped
• 1 red bell pepper, seeded and coarsely chopped
• 2 tablespoons salt
• 4 whole cloves
• 1 teaspoon peppercorns
• 1 teaspoon whole allspice berries
• 2 teaspoons mustard seeds
• 1 cup wine vinegar
• 1 cup sugar

In a large mixing bowl,combine the mushrooms, green peppers, and red peppers. Add the salt and mix well. Weigh down with a plate that fits inside the bowl. Place a heavy object on top, such as a stone. Let it stand overnight.

Place the spices in a cheesecloth bag. Tie securely with cotton string.

Combine the vinegar, sugar, and spice bag in a large heavy pot and bring to a boil. Squeeze the liquid out of the mushroom mixture with your hands and place the mushrooms in the pot. Simmer for 15 minutes.

With a slotted spoon, pack mushrooms firmly in hot sterilized pint jars. Remove excess liquid and seal. Process 20 minutes in a canner.

--Louise Freedman

Sweet and spicy mushrooms and tart apples combine to liven up beef, ham, and poultry.

• 2 pounds mushrooms, sliced
• 2 tart apples, peeled, pared, and chopped
• 1 onion, chopped
• 1/2 cup raisins
• 2 tablespoons grated fresh ginger
• 3/4 cup brown sugar or more
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly ground nutmeg
• 1/2 cup distilled white vinegar
• 1 teaspoon salt

Place all the ingredients in a large saucepan and cook slowly, uncovered, for 45 minutes to 1 hour or until most of the liquid has evaporated. Pack into hot sterilized jars and process in a canner for 5 minutes.

--Tom Flynn, from Rocky Mountain Mushroom Cookbook

An unusual relish that goes well with hamburgers, corned beef, and cheese or cold meat sandwiches.

• 2 pounds mushrooms, drained and trimmed
• One 1/4-inch slice fresh ginger peeled, minced
• 5 garlic cloves, minced
• 1/2 cup white distilled vinegar
• One 8-ounce can tomato sauce
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 teaspoon sugar
• 1-1/2 teaspoons salt or more

Puree the mushrooms, ginger, and garlic in small amounts in a blender or food processor until the mixture becomes pastelike. Place it in a heavy pot. Add the remaining ingredients and simmer uncovered for 1 hour, stirring occasionally. Pack into hot sterilized jars. Process in a canner for 15 minutes.

--Louise Freedman

A basic sauce especially designed for dried mushrooms, although small fresh caps may be used. Preparation time is short, since the dried caps are rehydrated in the cooking process. Excellent over pasta, chicken breasts, veal, and hot buttered toast.

• 2 ounces dried mushrooms, or 1/2 pound fresh small mushrooms
• 3 tablespoons butter
• 2 tablespoons water or more
• 1 cup half and half
• Salt to taste
• Pinch of white pepper
• 3 tablespoons water
• 1 tablespoon flour

If using dried mushrooms, quickly run water over the mushrooms in a colander to remove any sand just before cooking.

In a medium-sized saucepan, melt the butter and add the water. Add the mushrooms and cook slowly (for about 3 minutes) until the caps are soft. Add more water if needed. Add the half and half, salt, and white pepper. Simmer for 3 to 5 minutes. Blend the water and flour together and slowly stir into the sauce. Cook and stir 5 minutes until the sauce thickens.

--Kitchen Magic with Mushrooms

A classic sauce to be used with most mushrooms. Excellent over sweetbreads, fish, or poultry.

• 1/2 pound fresh young mushrooms
• 4 tablespoons butter
• 2 shallots or green onions, chopped
• 2 tablespoons flour
• 1 cup rich milk, scalded
• 1 cup chicken broth
• Few grains of nutmeg
• Salt and pepper to taste

In a sauté pan or skillet, sauté the mushrooms in 2 tablespoons of the butter for 3 to 4 minutes, adding the shallots the last few minutes. In a saucepan, melt the remaining 2 tablespoons of butter and stir in the flour. Cook and stir for 2 to 3 minutes. Whisk in the milk and broth. Simmer over very low heat, whisking often, until the sauce is thickened. Add the mushrooms, nutmeg, salt, and pepper.

--Kitchen Magic with Mushrooms

An elegant tomato sauce easily prepared in advance and stored in the refrigerator. Spoon it over freshly cooked and drained ravioli or pasta. Sprinkle with Romano or Parmesan cheese. This sauce is especially good with boletes, chanterelles, or common store mushrooms.

• 1 pound fresh mushrooms, or 3 ounces dried mushrooms
• 4 garlic cloves, chopped
• 2 tablespoons olive oil
• 1 pound ground turkey or beef
• 1 teaspoon chopped fresh mint leaves (optional)
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• One 15-ounce can tomato sauce
• Salt and pepper to taste
• 1/2 cup dry red wine or more

If using fresh mushrooms, cut into chunks; if using dried ones, soak them in hot water to cover for about 15 minutes, squeeze dry, and chop. Save the soaking liquid for the sauce.

In a large sauté pan or skillet, sauté the mushrooms and garlic for 7 minutes in the olive oil. Remove the mushrooms and garlic with a slotted spoon. Add the turkey or beef and cook for another 3 minutes, crumbling the meat as it cooks. Add the mint, rosemary, oregano, thyme, tomato sauce, salt, pepper, red wine, mushroom-garlic mixture, and the soaking liquid from the dried mushrooms if you have it. Cover and simmer for 1 hour. If you want a richer flavor, add more wine during the last 10 minutes of cooking.

--Peggy Sanders

An excellent salad dressing. Spread on bread or toast or add to sandwiches. This mayonnaise will keep in the refrigerator for several days.

• 2 eggs, at room temperature
• 1 teaspoon salt
• 1 teaspoon Dijon-style mustard, or 1/2 teaspoon dry mustard
• 2 tablespoons fresh lemon juice
• 1 teaspoon sherry wine vinegar
• 1 cup mild-flavored vegetable oil
• 1/4 pound mushrooms

Combine the eggs, salt, and mustard in a food processor or blender and blend for 10 seconds. Add the lemon juice and vinegar and blend for 10 more seconds. Add the oil in a slow stream, alternating with the mushrooms, one at a time. Refrigerate.

--Tom Flynn, from Rocky Mountain Mushroom Cookbook

There are never leftovers when these succulent appetizers are served. Guests usually soak up the sauce with French bread. These mushrooms are also delectable tossed with a salad.

• 1 pound small button mushrooms
• 1/3 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 2 tablespoons brandy
• 1/2 teaspoon ground pepper
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon each minced fresh thyme and oregano, or 1/8 teaspoon each dried thyme and oregano

Place all the ingredients in a saucepan and simmer very slowly for 10 minutes. Mix gently a few times. Allow the mushrooms to cool in the liquid. Drain and serve with toothpicks.

--Kitchen Magic with Mushrooms

These mushrooms will keep in the refrigerator for 2 weeks. An excellent recipe if you have a pressure cooker for canning. Especially good for chanterelles.

• 1 small onion, sliced crosswise
• 1/3 cup dry red wine
• 1/3 cup olive oil
• 1/4 cup minced fresh parsley
• 1 teaspoon Dijon mustard
• 1 tablespoon light brown sugar
• 1 teaspoon salt
• 1 pound mushrooms, thinly sliced

Separate the onion into rings. Place all the ingredients except the mushrooms in a large saucepan and bring to a boil. Add the mushrooms and simmer 5 to 6 minutes. Chill in a covered bowl for several hours, stirring a few times.

--Sally Fulton

The powerful anchovy taste requires the presence of a strongly flavored mushroom for balance, such as the shaggy parasol or common store mushroom. Serve on hot toast.

• 2 tablespoons olive oil
• 1 garlic clove, chopped
• 1 pound mushrooms, sliced
• 1 tablespoon butter
• 3 anchovy fillets, chopped
• Pepper to taste
• Juice of 1/2 lemon
• Freshly toasted bread squares
• 1 teaspoon chopped fresh parsley

In a sauté pan or skillet, heat the oil and cook the garlic until translucent. Add the mushrooms and cook for 5 minutes or until all the liquid has evaporated. Add the butter, anchovies, pepper, and lemon juice and cook for 5 minutes. Remove from the heat and serve on squares of toast, sprinkled with the parsley.

--Kitchen Magic with Mushrooms

The combination of mushrooms and pecans is outstanding. This pâté is delectable served hot with the creamed mushroom sauce.

• 1-1/2 pounds mushrooms, chopped (you may use a combination of several varieties, for example: 1 pound common store mushrooms and 1/2 pound chanterelles or 1 to 2 ounces dried Italian boletes, or porcini.)
• 1 onion, minced
• 1/2 cup (1 stick) butter
• 1/2 teaspoon salt
• 1 thyme sprig, chopped, or 1/4 teaspoon dried thyme
• 8 eggs, slightly beaten
• 1 cup grated Emmenthaler cheese
• 1 cup ground pecans
• Creamed Mushroom Sauce, following

If you use dried mushrooms, soak them for about 15 minutes in hot water to cover, then drain and squeeze dry. Reserve the soaking liquid.

Cook the onion in the butter over low heat in a heavy pot until the onion is soft. Add the mushrooms, salt, and thyme. Cover and raise the heat for a few minutes. Empty into a strainer and press out as much juice as possible. Reserve the juice. Allow the mushrooms to cool, then mix them with the eggs, cheese, and pecans. Taste for salt and correct seasoning.

Pack the mixture into a buttered loaf pan and cover with foil. Place the loaf pan in a larger pan and pour boiling water into the pan so that it comes halfway up the side of the loaf pan. Bake in a preheated 325º oven for 1 hour or until the pâté is firm and slightly puffed. Allow it to set for 20 minutes before serving.

Reserved mushroom cooking liquid and mushroom soaking liquid if dried mushrooms are used.

• 3 tablespoons fresh lemon juice
• 1/4 cup wine (dry sherry, Madeira, or dry white)
• 1 cup heavy cream
• 1/2 cup (1 stick) cold unsalted butter or more

Place all the ingredients except the butter in a heavy saucepan. Cook until the liquid is reduced to a syrup, with only 6 to 7 tablespoons remaining. Cut the butter into 8 pieces and add one piece at a time over low heat, stirring gently. Do not add too much butter at one time. If the sauce seems too tart, add more butter.

--Paul Johnston

Shellfish blend beautifully as stuffings for mushrooms and crêpes. Scallops, lobster, mussels, and others can be substituted for crab meat.

• 12 to 16 large mushrooms, stems removed
• 6 tablespoons butter, melted
• 3/4 pound fresh cooked crab meat
• 2 eggs, beaten
• 3 tablespoons mayonnaise
• 1/4 cup chopped green onions
• 2 teaspoons fresh lemon juice
• 1/2 cup fresh bread crumbs

Dip the mushroom caps in the melted butter and place them upside down in a buttered baking dish. Save the stems for another meal.

Combine the crab meat, eggs, mayonnaise, onions, lemon juice, and half of the bread crumbs. Fill the mushroom caps with this mixture. Sprinkle the remaining crumbs and any butter left from dipping the caps on top of the stuffed caps. Bake in a preheated 375º oven for 15 minutes or until the bread crumbs are golden brown.

--Kitchen Magic with Mushrooms

An attractive and delicious centerpiece for a party.

• 1/2 cup (1 stick ) butter
• 12 large mushrooms, stems removed and reserved
• 1-1/2 tablespoons onion, minced
• 1 garlic clove, minced
• 3/4 cup cooked spinach, puréed
• 1/2 cup ground turkey or pork
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons freshly grated Parmesan
• 12 to 16 toasted bread rounds (optional)

Melt 6 tablespoons of the butter. Dip the mushroom caps into the melted butter and place them upside down in a buttered baking dish. Chop the mushroom stems and set aside. In a sauté pan or skillet, melt the remaining 2 tablespoons of butter and sauté the onion, garlic and mushrooms stems for about 5 minutes. Add the spinach, turkey, nutmeg, salt, and pepper, and cook until the meat is done.

Fill the mushroom caps with the mixture, sprinkle with Parmesan cheese, and bake for 15 minutes or until browned. Serve hot on toasted bread rounds, if desired.

--Kitchen Magic with Mushrooms

Dip slices of French bread into the cooking liquid released from these juicy stuffed mushrooms.

• 1 tablespoon butter, melted
• Few drops fresh lemon juice
• 1 to 1-1/2 pounds large mushrooms, stemmed
• 2 garlic cloves, minced
• 1/2 cup (1 stick) soft butter
• 2 shallots or green onions, minced
• 1/2 cup chopped fresh parsley
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper
• 1 loaf sourdough French bread

Combine the melted butter and lemon juice. Rub each mushroom with this mixture. Combine the garlic, soft butter, shallots, parsley, and Parmesan cheese. Add salt and pepper to taste and fill the mushroom cavities. Set in a shallow baking pan and bake in a preheated 400º oven for 10 to 12 minutes.

Serve with slices of French bread to soak up the juices, or set the mushrooms on the bread with toothpicks.

--Roma M. Wagner

• 1 pound mushrooms
• 3 tablespoons freshly grated Parmesan cheese
• 2 garlic cloves, minced
• l large onion, minced
• 1 cup fine bread crumbs
• 1 tablespoon chopped fresh parsley
• 2 tablespoons butter, melted
• Salt and pepper to taste
• 6 tablespoons olive oil

Remove the stems from the mushrooms; mince the stems. Mix the Parmesan cheese, garlic, onion, bread crumbs, parsley, and melted butter thoroughly. Add the chopped mushroom stems. Season with salt and pepper.

Stuff the caps with the filling. Place 2 tablespoons of the olive oil in a shallow baking pan. Place the stuffed caps in the pan and drizzle the remaining olive oil over the tops of the mushrooms.

Bake in a preheated 400º oven for 25 minutes or until brown and crisp.

--Alice Desjardin

Large meaty mushrooms are filled with a combination of walnuts and bacon and served as an appetizer or side dish.

• 1-1/2 pounds large mushrooms
• 4 tablespoons butter
• 1 medium onion, minced
• 1 cup soft white bread crumbs
• 1 cup chopped walnuts
• 1 tablespoon tomato paste
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• 3 bacon strips, cooked, drained, and crumbled
• 1/2 cup half and half

Remove the stems from the mushrooms and mince the stems. Melt the butter in a sauté pan or skillet and sauté the onion and stems for 4 minutes. Stir in the bread crumbs, nuts, tomato paste, lemon juice, salt, and pepper and cook for 2 minutes. Let the mixture cool slightly, then stuff the caps. Top with the bacon and bake in a preheated 400º oven for 25 minutes. Remove from the oven. Pour the cream over the mushrooms and bake for 5 more minutes. Serve warm.

--Rose C. Gaspari

This recipe originally called for the horse mushroom, a large field mushroom sometimes the size of a dinner plate. Common store mushrooms, shiitakes, chanterelles, or milky caps will make an equally delicious soup.

• 2 tablespoons butter
• 1 pound mushrooms, chopped
• 1 large garlic clove, chopped
• 3 to 4 green onions, chopped
• 4 cups chicken broth or more
• 1/2 cup cooked rice
• Salt and pepper to taste
• Chopped fresh parsley
• 4 tablespoons dry sherry

In a sauté pan or skillet, melt the butter and sauté the mushrooms, garlic, and green onions. Cook until most of the liquid has evaporated. Reserve about one-third of the sauté mixture and puree the remainder in a blender or a food processor with about 1 cup of the broth and the rice. The rice stabilizes the soup. Heat the puree in a heavy stockpot; add the remaining broth. Add salt and pepper and the mushrooms. If too thick, add more broth. Garnish with parsley, and at the table have each guest add a tablespoon of sherry to his or her serving.

--Mary Keehner

A hearty soup once served after a mushroom foray at a College of the Redwoods biology class in Mendocino, California. A green salad and a thick slice of whole-wheat bread covered with goat cheese made the meal complete.

• 4 tablespoons butter
• 1 medium onion, chopped
• 6 green onions, chopped
• 3/4 pound mushrooms, sliced
• 2 teaspoons paprika
• 1/4 cup flour
• 6 cups chicken broth
• 2 egg yolks
• 1-1/2 cups plain yogurt
• 1 teaspoon chopped fresh dill, or 1/4 teaspoon dried dill
• Salt and pepper to taste

In a large saucepan, melt the butter and sauté the onions until translucent. Add the mushrooms and cook until soft. Gradually stir in the paprika and flour. Add the broth. Cook, stirring, until thickened. Cover and simmer for 30 minutes.

Lightly beat together the egg yolks, yogurt, and dill. Stir about 1 cup of the hot soup into the egg mixture. Return it to the soup and cook, stirring over very low heat just until it thickens. Do not allow it to boil. Season with salt and pepper.

--Gathered Mushroom Recipes, College of the Redwoods

A basic cream soup that will highlight the flavor of most kinds of mushrooms.

• 5 tablespoons butter
• 1 large onion, chopped into small pieces
• 1-1/2 pounds mushrooms, chopped into small pieces
• 1/2 cup dry white wine
• 2-1/2 cups chicken broth
• 1 cup half and half
• Dash of ground nutmeg
• Salt and pepper to taste

In a large saucepan, melt the butter and sauté the onion until translucent. Add the mushrooms and continue to sauté for 5 minutes. Stir in the wine and cook for a few minutes, then add the broth. Cook for 15 minutes. Slowly add the cream and simmer for 5 minutes, never allowing it to boil. When you are ready to serve, add the nutmeg, salt, and pepper. Serve hot.

--Louise Freedman

A rich consommé containing a combination of flavors. Serve some mushrooms and capers in each bowl. Toasted garlic-tarragon bread complements this soup.

• Six 10-1/2-ounce cans beef consommé, with an equal amount of cold water
• 1 pound round steak, cubed
• 3 large leeks, coarsely chopped
• 1 lemon, sliced without peeling into 1/4-inch slices
• 2 medium carrots, quartered and cut into 2-inch slices
• 2 celery stalks, coarsely chopped
• 2 garlic cloves, crushed
• 1 bay leaf
• 2 egg whites
• 1/4 pound fresh mushrooms, cut into thin slices
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 1/4 cup brandy
• Salt and pepper to taste

Heat the consommé and water in a large soup pot. Add the cubed round steak and bring to a boil. Reduce to a simmer and remove the scum. Add the leeks, lemon slices, carrots, celery, garlic, and bay leaf. Simmer for 2 hours. Remove from the heat and strain the stock. Allow it to cool. Discard the bay leaf.

Beat the egg whites lightly. Add them to the cooled stock and heat, stirring constantly. Strain the stock again, this time through a strainer lined with moistened muslin. The stock should be clear and a rich amber in color.

Sauté the mushrooms in the butter for 2 to 3 minutes, then add the lemon juice and capers. Bring the clarified consommé to a boil. Add the brandy and the salt and pepper to taste. Reduce the heat. Add the mushrooms and capers. Simmer for a few minutes.

Serve portions of mushrooms and capers in each soup plate.

--Kitchen Magic with Mushrooms

Duxelles add interest to stuffed eggs. Blewits are particularly impressive prepared in this manner.

• 6 hard-cooked eggs
• 1/4 cup duxelles
• 1 tablespoon mayonnaise
• 1/4 teaspoon Dijon mustard
• Salt and pepper
• Chopped fresh parsley

Cut the eggs in half lengthwise. Remove the yolks and mash them in a mixing bowl. Blend in the duxelles, mayonnaise, mustard, salt, and pepper. Mound the yolk mixture into the egg whites and sprinkle the parsley over the top.

--Louise Freedman

A flavorful cold appetizer or main course for a summer lunch. This is a pleasant opportunity to experiment with combinations of herbs and mushrooms. Use milky caps, chanterelles, hedgehog mushrooms, or common store mushrooms.

• 1/2 pound mushrooms, chopped
• 4 tablespoons butter
• 1 yellow onion, chopped
• 6 eggs, beaten
• 1/2 cup milk or half and half
• 1/4 cup dry sherry
• 1/4 cup bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 2 teaspoons chopped fresh parsley
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper

In a sauté pan or skillet, sauté the mushrooms in the butter for about 3 minutes. Add the onion and cook over moderate heat until it is translucent. Cool.

In a mixing bowl, blend the eggs, milk, sherry, bread crumbs, Parmesan cheese, herbs, salt, and pepper. Stir in the mushrooms and onion and spread the mixture in a greased 9-by-13-inch baking pan. Bake for 30 minutes in a preheated 350º oven or until a knife inserted in the center comes out clean. Cool, then cut into squares to serve.

--Ken Kassenbrock and Pat Bedinger

The flavor of mild and delicate mushrooms, such as oyster, puffball and shaggy mane mushrooms, is enhanced when cooked with eggs. Slicing mushrooms finely allows them to cook more quickly.

• 1/2 pound mushrooms, thinly sliced
• 4 tablespoons butter
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh parsley
• 1/4 cup heavy cream
• 6 eggs, which have been kept at room temperature for at least 30 minutes and then lightly beaten
• Salt and pepper to taste

In a sauté pan or skillet, sauté the mushrooms in 2 tablespoons of the butter. Cook until the liquid has almost evaporated. Add the chives and parsley. Set aside.

Blend the cream into the eggs. Melt the remaining 2 tablespoons of butter in an omelette pan. Add the beaten eggs, salt, and pepper. Allow the eggs to partially cook, then add the mushroom mixture. Quickly fold the omelette in half and transfer to warm plates.

--Louise Freedman

Try using chanterelles and/or blewits for color as well as gustatory pleasure.

• 4 tablespoons butter
• 1 small onion, minced
• 3/4 pound mushrooms, minced
• 1/4 cup flour
• 1 cup half and half
• 1/4 cup dry sherry
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• Dash of cayenne
• 4 eggs, separated
• 2 tablespoons bread crumbs

In a sauté pan or skillet, melt the butter and sauté the onion until translucent. Add the mushrooms and cook slowly for about 7 to 10 minutes or until most of the liquid has evaporated. Add the flour; cook and stir for 2 or 3 minutes, then mix in the half and half and sherry. Add the parsley, salt, pepper, and cayenne. Cool.

Beat the egg yolks and add to the cooled mushroom mixture. Beat the egg whites until stiff. Fold them gently into the mushroom-egg yolk mixture, then turn into a buttered 6-cup soufflé dish. Sprinkle the bread crumbs on top. Bake in a preheated 350º oven for about 45 minutes or until the top is firm and golden brown.

--Louise Freedman

The use of curry powder demands a mushroom with strong flavor, such as the common store mushroom, shaggy parasol, horse mushroom, or candy cap.

• 2 cups water
• Salt to taste
• 1 cup brown rice
• 4 tablespoons butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/2 pound mushrooms, chopped
• 3/4 tablespoon curry powder
• 1/4 cup chutney, minced
• 1/4 cup pine nuts
• 2 tablespoons raisins, chopped

In a saucepan, bring the water to a boil, add the salt, and stir in the rice. Reduce the heat to low. Cover and steam 35 to 40 minutes or until tender.

In a sauté pan or skillet, melt the butter and sauté the onion, celery, and mushrooms for about 5 to 6 minutes. Stir in the curry powder and continue to blend until the vegetables are nicely browned. Add the chutney to the curry mixture and fold the entire mixture into the brown rice. Add the pine nuts and raisins just before serving.

--Roma Wagner

Many mushroom varieties can go into this dish.

• 2 tablespoons butter
• 1 medium onion, diced very fine
• 2 cups long-grain white rice
• 1/4 pound mushrooms, sliced
• 3-1/2 cups beef broth

Melt the butter in a large sauté pan or skillet. Add the onion and rice, stirring until golden brown in color. Stir in the mushrooms, and then the beef broth. Cover.

Bring to a boil and lower the heat to a simmer. Cook for about 20 minutes or until all the broth is absorbed.

--Ardie Drysdale

Bland foods such as rice complement the nuances of mushroom flavors. This dish can be accented with many varieties of mushrooms. We recommend shaggy parasols, boletes, or chanterelles.

• 3 cups chicken broth
• Pinch of saffron
• 4 tablespoons butter
• 1 tablespoon olive oil
• 1/2 pound mushrooms, sliced
• 1 cup Arborio rice
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1/2 cup freshly grated Parmesan cheese

Place the chicken broth in a saucepan; add the saffron and bring the broth to a boil. Remove from the heat. In a saucepan, melt the butter with the olive oil and sauté the mushrooms for 5 minutes. Add the rice; cook and stir until golden. Add the heated chicken broth 1 cup at a time, simmering and stirring occasionally until each cup is absorbed and the rice is creamy. Add salt and pepper. Sprinkle with parsley.

Serve immediately on a platter with the cheese sprinkled on top.

--Kitchen Magic with Mushrooms

An Eastern European casserole dish, combining the nuttiness of buckwheat groats with the flavor and texture of mushrooms such as milky caps, common store mushrooms or boletes.

• 1 cup kasha
• 5 tablespoons butter
• 3-1/2 cups boiling water
• 1 medium onion, chopped
• 1 pound mushrooms, cut into large pieces
• 2 tablespoons chopped fresh dill
• Salt
• 1/2 cup sour cream or plain yogurt

Wash and rinse the kasha. In a large saucepan, melt 3 tablespoons of the butter. Add the kasha and cook constantly to keep the grains separated and coated for 3 minutes. Stir in the boiling water. Cover and cook for about 10 minutes.

In a sauté pan or skillet, sauté the onion in the remaining 2 tablespoons of the butter. Add the mushrooms and cook until all the liquid is absorbed. Add the chopped dill.

Blend the mushroom mixture into the kasha and add the salt. Place it in a buttered casserole dish. Bake for 15 to 20 minutes in a preheated 350º oven.

Top each serving with a large spoonful of sour cream.

--Louise Freedman

The contrasting flavors of artichokes and mushrooms convert pasta into an exciting vegetarian meal. Small trimmed whole artichokes may be used.

• 12 small fresh artichoke hearts, outer leaves removed
• 1/4 cup wine vinegar
• 6 garlic cloves, minced
• 1/2 pound mushrooms, sliced
• 1/4 cup olive oil
• 4 green onions, cut into 2-inch slices
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• 1 pound fresh or dried fettuccine
• 4 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 cup minced fresh Italian parsley
• Freshly grated Parmesan cheese

In a medium saucepan, simmer the artichokes in water to cover and the vinegar for 5 to 8 minutes or until they can be pierced with a fork. Drain.

In a sauté pan or skillet, sauté the garlic and mushrooms in the olive oil for 5 minutes. Add the green onions and cook until translucent. Add the lemon juice, salt, and pepper. Add the artichokes. Set aside and keep warm.

Cook the fettuccine in a large amount of boiling salted water until al dente. Drain. Put the fettuccine back into the pot, add the butter, and toss the pasta to coat it. Add the cream and quickly toss. Add the artichokes, mushrooms, and parsley and toss again.

Serve this dish in a large platter accompanied with a bowl of Parmesan cheese.

--Louise Freedman

A very filling combination of foods.

• 1 medium whole eggplant
• 1-1/2 pounds mushrooms
• 1/4 cup olive oil
• 3 garlic cloves, diced
• 1 cup dry white wine
• 1 large green or red bell pepper, peeled and coarsely chopped
• 1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary
• 3 cups chopped fresh tomatoes, or one 15-ounce can peeled tomatoes
• 12 California pitted ripe olives
• Salt to taste
• 1-1/2 pounds tagliarini
• Freshly grated Parmesan cheese

With a fork, prick the skin of the eggplant and place it on a baking sheet in a preheated 450º oven for 30 minutes or until the outer surface is crusty and brown. Cool. Scoop out the pulp and discard the skin.

In a sauté pan or skillet, sauté the mushrooms in the olive oil for 5 minutes or until browned. Remove from the pan with a slotted spoon.

In the same pan, sauté the eggplant and garlic in the olive oil left over from the mushrooms. Cook over medium heat, stirring constantly, for a few minutes. Add the wine and cook a few minutes longer. Add the pepper, rosemary, tomatoes, olives, salt, and the mushrooms. Continue to cook over low heat while you prepare the pasta.

Cook the tagliarini in boiling salted water until al dente. Drain and serve the sauce on top of the pasta. Generously sprinkle with Parmesan cheese and serve immediately.

--Louise Freedman

One of the simplest of the many mushroom-butter-cream combinations. Shaggy manes or chanterelles are especially good baked this way.

• 1 to 2 pounds mushrooms, cut in halves
• Salt and pepper to taste
• 5 to 6 tablespoons butter
• About 4 tablespoons heavy cream

Spread the mushrooms in a long baking pan. Dust lightly with salt and pepper and dot with butter. Cover and bake in a preheated 350ºoven for 25 minutes. Pour the cream into the pan and bring to a boil on top of the stove.

--Kitchen Magic with Mushrooms

Another basic mushroom dish--try shaggy parasol mushrooms or common store mushrooms this way.

• 1 pound small button mushrooms
• 3 tablespoons butter
• 1 cup sour cream or plain yogurt

In a sauté pan or skillet, sauté the mushrooms in the butter until brown. Add the sour cream and allow it to "stew" at a slow simmer on top of the stove. If using yogurt, simmer it until just heated through. Serve immediately.

--Kitchen Magic with Mushrooms

The tangy flavor of miso turns mushrooms into a delicious side dish. Serve over rice or grill them until brown and juicy.

• 1 tablespoon white or red miso
• 2 minced garlic cloves
• 1/2 cup water
• 1/2 teaspoon sugar
• 1 teaspoon Asian sesame oil
• 1 tablespoon sesame seeds
• 1 pound mushrooms

In a large glass or ceramic bowl, mix and crush the miso and garlic in the water with the back of a spoon until blended. Add the sugar, sesame oil, and seeds. Add the mushrooms, cover, and marinate in the refrigerator for 20 minutes or more.

Bake in a preheated 400º oven for 20 minutes or grill for 10 minutes.

--Louise Freedman

Lovers of goat cheese will enjoy the combinations in this baked dish.

• 2 tomatoes, peeled, seeded, and thinly sliced
• 1 pound mushrooms, thinly sliced
• Salt and pepper to taste
• 1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried tarragon
• 1/2 cup bread crumbs
• 2 tablespoons butter
• 2 ounces goat cheese

Cover the bottom of a buttered 8-by-8-inch baking pan with the tomatoes. Layer the mushrooms on top. Add the salt, pepper, and tarragon. In a small sauté pan or skillet, slowly brown the bread crumbs in the butter and then add this mixture to the mushrooms. Crumble the cheese on top and bake in a preheated 400º oven for 20 minutes.

--Louise Freedman

Chanterelles or blewits are highly recommended here. Serve alongside veal cutlets or veal sausages.

• 3 tablespoons butter
• 1 medium onion, chopped
• 1 pound mushrooms, sliced
• 2 to 3 teaspoons flour
• Salt and pepper to taste
• 2 to 3 tablespoons sour cream

In a saucepan, melt the butter and add the onion and mushrooms. Cover and cook 20 minutes over low heat. Remove the cover and sprinkle the flour over the mushrooms. Blend. Cook and stir for 1 to 2 minutes. Add the salt, pepper, and sour cream. Heat thoroughly, but do not boil.

--Luba Burrows

Several different mushrooms can be featured in this savory pudding, such as chanterelles, common store mushrooms, field mushrooms, candy cap mushrooms, and boletes, fresh or dried. Serve it with rack of lamb or a beef rib roast.

• One 1-pound loaf day-old French bread, cut into small cubes
• 2-1/2 cups milk or more
• 2 teaspoons chopped fresh Italian parsley
• 1/2 teaspoon ground coriander
• 2 green onions, chopped
• 2 eggs, slightly beaten
• 2 small zucchini
• 1 pound fresh or 3 ounces dried mushrooms, sliced (if using dried mushrooms, soak them in hot water for about 15 minutes, squeeze dry, and reserve the liquid)
• 4 tablespoons butter
• 1 teaspoon salt
• 1-1/2 teaspoons baking powder
• 1 cup unbleached all-purpose flour

Place the bread cubes in a large mixing bowl. Pour 2 cups of the milk over the bread cubes and let stand for 20 minutes. With your fingers occasionally blend the milk into the bread cubes, breaking the hard bread crusts. Mix the parsley, coriander, green onions, and eggs into the mixture.

Grate the zucchini, then place them in a clean dish towel and twist it to remove as much liquid as possible. Add it to the bread mixture.

In a sauté pan or skillet, sauté the mushrooms in the butter for 7 minutes. Cool for 5 minutes. Add the mushrooms and 1/2 cup of milk to the mixture.

Mix the salt, baking powder, and flour together and add it slowly, working it into the bread mixture. Do not overwork the dough. The dough should be lumpy and sticky. Add more milk if needed.

Place the mixture in a buttered baking dish and bake in a preheated 350º oven for 45 minutes to 1 hour, or until well browned.

--Louise Freedman

A mushroom pie, brown and crusty. Blewits are perfect for this dish, but other types of mushrooms are also good.

Filling:
• 2 pounds mushrooms
• 3 tablespoons butter
• 6 green onions, chopped
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste
• 2 tablespoons flour
• 1/2 cup milk or more
• 1/2 cup sour cream
• 2 hard cooked-eggs, sliced

Pie Crust:
• 1/2 cup (1 stick) butter
• 2 cups unbleached all-purpose flour mixed with 1 teaspoon salt
• 1/2 cup cold water or more

• 1 egg yolk, mixed with 1 teaspoon water
• Sesame seeds (optional)

Stem and slice the mushrooms. Save the stems for duxelles. In a sauté pan or skillet, melt the butter and sauté the mushrooms for 5 minutes. Add the green onions, lemon juice, and salt and pepper to taste. Sprinkle the flour on top and, quickly stirring, add milk to blend. Allow it to cool. Add the sour cream. Set aside.

To make the crust, cut the butter into the flour with a pastry cutter or 2 knives. Mix in the water until it forms a ball. You may need additional water. Divide the dough in half. Roll out one dough ball on a floured board and line the bottom of the pie pan.

Fill with the mushroom mixture, then cover the filling with the sliced hard-cooked eggs. Roll out the other half of the crust and cover, pinching the edges securely together. Cut a slit in the top. You may want to form a mushroom design out of the leftover crust to put on top. Brush the top with the egg-water. Sprinkle with sesame seeds, if you like.

Bake in a preheated 350º oven for 30 minutes or until the crust is golden brown.

--Kitchen Magic with Mushrooms

Use the same ingredients as in the preceding recipe to make beautiful individual turnovers.

Follow the recipe for the pirog crust, preceding. Roll the pastry 1/8 inch thick and cut into six 4-inch- diameter circles.

Prepare the mushroom filling. Chop the hard-cooked eggs. Place 1-1/2 tablespoons of cooled filling on half of each circle. Sprinkle some chopped hard-cooked egg on top. Moisten the edge of the circle and fold over, pinching the edges together. Transfer the piroshki to a buttered baking sheet. Brush the egg-water mixture on top. Sprinkle on sesame seeds, if you like. Bake in a preheated 400º oven for about 15 minutes, or until the crusts are golden.

--Kitchen Magic with Mushrooms

Sheets of flaky filo embrace the mushroom filling, making an elegant main course. Any mushroom except Asian varieties may be used.

• 1/2 cup (1 stick) butter
• 1 medium onion, chopped
• 1 pound mushrooms, chopped
• 1/4 cup dry sherry
• 2 tablespoons chopped fresh dill, or 1-1/2 teaspoons dried dill
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup sour cream
• 10 filo leaves
• 1/2 cup bread crumbs

In a saucepan, melt 3 tablespoons of the butter. Sauté the onion until translucent. Add the mushrooms and cook for 5 minutes, or until all the liquid has evaporated. Add the sherry, dill, salt, and pepper. Allow the mixture to cool. Stir in the sour cream.

Melt the remaining butter in a saucepan. Brush a sheet of the filo with melted butter and fit it into an 8-inch baking dish. Repeat 5 times, then sprinkle the bread crumbs over the fifth sheet and add the mushroom mixture. Fold the bottom sheets over the mushroom mixture. Add the other 5 sheets in the same manner, only folding the top sheets down to fit within the baking pan. Brush the top surface with the remaining butter. Score lightly into the portions desired. Bake in a preheated 350 º oven for 30 minutes or until golden brown. The strudel will expand in size and become light and flaky.

--Louise Freedman