Traditional recipes

Wild mushrooms – a festival of flavours

Wild mushrooms – a festival of flavours

By Ren Behan

The dampness and rain on autumn days always makes me think of wild mushrooms; a throwback to my childhood when my mother and grandmother would get up before dawn and sneak out to their trusted yet secret hotspots, deep in the forest, to hunt for edible mushrooms. They would always come back with baskets breaming with earthy delicacies, which would later find their way into handmade Polish dumplings, or perhaps into a pickling jar, or be dried to flavour hearty soups and stews. The ultimate find would be the cep or porcini, or a ‘prawdziwek’ as it was known to them, meaning ‘the true mushroom’, most often found from September to November.

Though mushroom hunting was always considered to be a family tradition, to me, there is still something rather perilous about it. In the absence of an experienced pair of hands to guide me, I feel much happier picking up a pre-approved selection during the safety of the weekly shop. The annual mushroom market during a food festival in my local city of St Albans is also something I look forward to each year, and this year there was an abundance of foraged wild mushrooms on offer. Varieties included a giant puffball and cauliflower fungus from Norfolk, as well as chanterelle, girolle, oyster, and even precious dark, black truffles from Europe and beyond.

The very simplest way of cooking mushrooms is to pan fry them with a little olive oil and butter, finely chopped onion and garlic, and plenty of fresh parsley. To this weekend’s bounty, I also added some Polish bacon (pancetta would make a good alternative) and a generous swirl of soured cream to the pan.

It’s always a good thing to have a good creamy mushroom soup in your repertoire. A handful of frugal ingredients can be transformed into something incredibly warm and comforting, for the whole family or even guests to enjoy. Don’t forget to take out some of the garlicky, pan-fried mushrooms to serve over some griddled ciabatta on the side. A mouthful of crunchy Italian ‘crostini’ drizzled with olive oil is always an extra treat.

And if you’ve any mushrooms left to use up, you’re spoilt for choice on how to put them to good use. Chopped finely, mushrooms are a great addition to homemade meatballs, and snuggle some pan-fried as an extra hidden veggie layer within a lasagne. Mushrooms also add an extra flavour when added to a pasta sauce and can be useful for bulking out casseroles, stews or stir-fries to make them stretch a bit further.

Next on my winter-warming comfort food shortlist is this recipe for a chicken and mushroom pasta bake, which uses dried porcini as well as any mixed, fresh mushrooms. Pasta baked with chicken, mushrooms, cream and Parmesan comes with a guarantee of cheering you up on a damp day!

Ren Behan is a food writer and a mum of two. Find out more at

8 Secrets For a Moist & Juicy Roast Turkey

Many of us have enjoyed delicious, golden brown sautéed mushrooms in restaurants. They show up alongside steaks, in salads, or on top of polenta. But when we sauté mushrooms at home, we end up with a soggy mess. What’s wrong?

Moisture is the problem high heat is the solution

All foods contain water that’s released when the food is heated. The goal in sautéing (to develop a savory crust on the food) is only achieved if the water evaporates quickly, the instant it’s released. Mushrooms, especially cultivated white mushrooms, are hard to sauté because they release so much water. But there are tricks to sautéing all mushrooms so they’re deliciously browned and full of flavor. Most important is high heat, which encourages quick evaporation. If the heat isn’t high enough, mushrooms boil and steam in their own released moisture rather than brown.

Mushrooms crowded in a pan will release a lot of water. Keep the heat on high as the mushrooms cook to evaporate the liquid quickly Keep cooking until all the water is gone. At this point, you can deglaze the pan with a little liquid, such as sherry, stock, or cream. Use a spoon to scrape up the flavorful browned juices on the bottom of the pan.

“Wild” mushrooms sauté drier

Creminis and certain “wild” mushrooms, such as shiitakes (most of which are now cultivated), morels, and chanterelles, contain less water than white mushrooms do. Not only are wild mushrooms more flavorful, but because they contain less water, they’re also easier to sauté.

Hardly any prep work is needed. Before sautéing your mushrooms, clean off any excess dirt. Contrary to what most people think, you can rinse mushrooms. Just rinse them lightly with water in a colander don’t soak them or they’ll absorb too much water. Dry them with paper towels and wipe off any stubborn dirt.

If the stems of your mushrooms seem dry, hard, or slimy, trim just that part off otherwise just leave the stems intact. Shiitakes are the exception: their leathery stems don’t soften, so they should be cut off where they join the cap. (You can save the stems to flavor stocks and sauces.)

Cut your mushrooms on the thick side and try to keep their shape. As mushrooms release their moisture, they shrink. If you start with very thinly sliced mushrooms, they’ll shrivel down to nothing before they brown. Don’t slice cultivated mushrooms thinner than 1/4-inch. You can also cut them in half or quarters from top to bottom for a meatier bite.

I like to cook wild mushrooms whole, but if they’re very large or need to be combined with other mushrooms or ingredients, I cut them into pieces that follow their natural contours.

Cook in batches for best results

I sauté mushrooms only a handful at a time, making sure the mushrooms have browned before pushing them aside and adding more. Don’t worry about the mushrooms you added to the pan first: they won’t be in the pan long enough to overcook.

Start with a heavy pan. A heavy pan not only provides even heat, it also retains heat, so its temperature won’t drop very much when you start putting food into the pan.

Get the pan hot. Before you put anything in the pan, heat the pan over high heat. If you’re using oil or clarified butter, heat the fat until it ripples and barely begins to smoke—you want to hear the mushrooms sizzle when they hit the pan. (If you’re using whole butter, heat it until the butter is frothy.) Cook the mushrooms a handful at a time. Don’t add the next handful until the first has browned and there’s no liquid left in the bottom of the pan.

If the mushrooms release a lot of liquid in the pan, just keep cooking. You can cook all the mushrooms at one time, but because a lot of mushrooms will lower the temperature of the pan, you’ll wind up with a lot of liquid in the pan. If this happens, just continue cooking the mushrooms until the water boils away. Some liquid will evaporate and some gets reabsorbed into the mushrooms, which gives the mushrooms a rich flavor even though they were never actually sautéed.

When the mushrooms are evenly browned, push them to the side and add more. Brown these and repeat the process until all the mushrooms are browned. Continue cooking until the mushrooms are well browned and there’s no liquid left in the pan. Add flavor with a sprinkling of minced garlic and chopped parsley. Cook for another minute or two, tossing to coat the mushrooms evenly. Season with salt and pepper and serve

A few easy ways to add flavor

The fat you use is the first way you can add flavor. Butter tastes great, but it’s tricky because it burns at a lower temperature. Clarified butter, on the other hand, works beautifully. Olive oil adds a lovely, fruity flavor, but I don’t recommend using extra-virgin olive oil because the high heat eliminates any of the nuances of this more expensive grade. For even more flavor, you can sauté mushrooms in duck fat, lard, or the fat rendered from bacon or pancetta.

Deglaze the pan to capture the most flavor. You can deglaze the pan, where some of the mushroom flavor is now clinging, with flavorful liquids, such as sherry, wine, stock, or cream. Add a couple of tablespoons of liquid while the heat is still on high keep stirring to scrape up the browned mushroom juices until the liquid has completely evaporated.

Garlic, shallots, and herbs give the mushrooms some zing. French cooks are especially fond of mushrooms and like to sprinkle them with garlic, shallots, or herbs during sautéing to give them an extra burst of flavor. Chopped shallots can be added about halfway into sautéing added too soon, they may burn added too late, they’ll taste raw. Finely minced garlic is best added toward the end. I like to mix finely chopped garlic, parsley, and sometimes breadcrumbs (a mixture the French call a persillade) to sautéing mushrooms. I also like shallots and thyme.

Wild About Mushrooms

What is neither a fruit, vegetable, nor animal but is widely consumed around the world and found in the vegetable section of the grocery store? Well, it’s actually a fungus, which earns its own category…

Mushrooms are the perfect ingredient for recipes that make you feel like fall has finally arrived.

Revered by many foodies, an acquired taste, or never to taste by others, mushrooms come in many shapes, sizes, and flavors. There are thousands of mushrooms in the world but only a small number are edible.

Mushrooms, always in season, are grown year-round in every state of the U.S. Pennsylvania leads the way with some 60 percent of the total production. The daring pick them wild, but most go for the cultivated mushroom. So, unless you really know your fungi, you might not want to pick your own to avoid food poisoning.

Thousands of Years in the Making

Mushrooms have grown and have been eaten for thousands of years. They date back more than 13,000 years ago when discovered in archaeological sites in South America. Continuing on through culinary history, the Greeks and Romans used mushrooms in their fare. The Romans are said to have had “food tasters” to make sure the mushrooms weren’t poisonous.

Mushroom Varieties

Most people are familiar with white button the deeper, earthier flavored crimini the meat-like, deep-flavored portabella and the umbrella-shaped cap, rich and woodsy shiitake.

But to become a real mushroom expert, you might want to try the delicate gray, pale yellow, pink, or even blue oyster the spindly stemmed, mild-flavored and -crunch enoki used frequently in Asian cuisine the petite, mild, sweet, and nutty beech that are harvested in bouquets and the petal-like, woodsy flavored maitake, also known as “hen of the woods.”

Toadstool Health

Mushrooms are loaded with nutrients, antioxidants, are fat-free, contain zero grams of cholesterol, and are low in calories.

They’re a good source of three different B vitamins: riboflavin, which plays a role in cellular function, energy production, growth, development, and metabolism niacin, which promotes healthy skin and supports digestive and nervous system functions and pantothenic acid, which is important for metabolism and the production of hormones.

Mushrooms are also heralded for being the only source of vitamin D in the produce section. Vitamin D is important for helping to build and maintain strong bones, which is especially critical as you age.

Cancer-Fighting Properties Being Discovered

The City of Hope cancer center is conducting research that shows powder made from white button mushrooms seems to lower prostate-specific antigen (PSA) levels in men who were previously treated for prostate cancer. It’s also finding that breast cancer patients may be helped by consuming a mushroom-based extract.

Can Mushrooms Help You Lose Weight?

With a similar texture to meat, mushrooms are hearty, filling, and satisfying. But unlike meat, mushrooms are a low-calorie, fat-free, and cholesterol-free food. And that makes them a great alternative for those looking to manage their weight.

Mushrooms Versus Supplements

Some clinical trials have demonstrated that the vitamin D present in mushrooms is bioavailable and as equally effective in raising and maintaining a healthy adult’s vitamin D status as taking a supplement that contains vitamin D is. Although, the results aren’t conclusive. In fact, a 2012 study in dermato-endocrinology showed that 25 adults who consumed 2,000 IU of vitamin D from white button mushroom extract daily for a three-month period were able to raise and maintain their vitamin D 25(OH) levels similar to healthy adults who consumed 2,000 IU of supplements containing vitamin D2 or D3.

Medicinal Value

Magic or psychedelic mushrooms contain psilocybin, a compound that causes hallucinations. There are a few hundred varieties of these in the world. But the possession of them in the U.S. is illegal.

These mushrooms didn’t grow purely for the enjoyment of humans. Some scientists feel that these mushrooms developed their capability to ward off predatory insects.

Lewis Carroll must have had some knowledge of these mushrooms when he penned his Alice in Wonderland books. He described Alice growing and shrinking whenever she ate one side of the toadstool.

Jefferson Airplane supported Carroll’s thinking as they sang:

Go ask Alice, When she’s 10 feet tall…

When the men on the chessboard get up and tell you where to go,

And you’ve just had some kind of mushroom, And your mind is

moving low, Go ask Alice. I think she’ll know…

A Visit to the Mushroom Capital of the World

If you want to totally immerse yourself in mushroom lore, take a trip to Kennett Square, Pennsylvania, dubbed the “Mushroom Capital of the World.” Over a million pounds of mushrooms are said to be produced a day there. There’s a mushroom museum called The Mushroom Cap on State Street and some of the local mushroom houses open their doors to visitors.

Locals celebrate the mushroom at the annual Mushroom Festival, which is complete with a parade and blocks of food booths. There’s even the National Fried Mushroom Eating Championship, akin to the Wing Bowl a 5K run and a 2-mile fun walk.

New Year’s Eve is rung in by a giant mushroom drop rather than a ball drop.

One mushroom farm is Phillips Mushroom Farm. It has a museum, regular cooking demos, and an everything-mushroom gift shop.

A recent mushroom soup demo there was led by Natalie Jenks of Natalie’s Fine Foods. Her Maitake and Roasted Corn Soup With Poblanos and Crispy Maitake recipe combines fresh corn, the unique maitake mushroom, and seasonings for a wonderful fall soup.

To learn more about mushrooms, which includes health information and recipes, visit the Mushroom Council website.

Maitake and Roasted Corn Soup with Poblanos and Crispy Maitake. Photo: C. Worthington

Maitake and Roasted Corn Soup with Poblanos and Crispy Maitake
Makes about 1 quart

2 lbs. Maitake Mushrooms
1 leek
1 cup fresh corn
2 stalks celery, chopped
1 quart chicken stock
2 tablespoons olive oil
4 sprigs thyme
4 cloves garlic
1 cup cream
2 Poblanos, minced
Salt and pepper
½ cup sour cream
2 limes cut into wedges
1/2 cup fresh cilantro, minced

Coarsely chop 1 1/2 pounds Maitake mushrooms. Toss with olive oil, corn and Poblanos. Roast at 400 degrees F. until crispy. Roast remaining Maitake at 450 degrees F. until crispy.

In a large stockpot, combine chicken stock, 2/3 of the roasted vegetables, celery, leeks, garlic and thyme. Simmer until tender. Remove thyme.

Add cream and puree until smooth. Add remaining roasted vegetables. Add salt and pepper to taste. Top with crispy maitakes, sour cream and cilantro.

Recipe by Natalie Jenks of Natalie’s Fine Foods.

Easy Mushroom Soup. Photo: Mushroom Council

Easy Mushroom Soup
Makes 3 to 4 servings

3 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot, finely chopped
4 ounces crimini mushrooms, chopped
4 ounces white button mushrooms, chopped
2 tablespoons all-purpose flour
3 cups chicken stock
¼ teaspoon fine sea salt, or to taste
¼ teaspoon ground black pepper, or to taste
Sliced sautéed mushrooms for garnish, optional
Chopped parsley for garnish, optional

Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.

Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.

Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.

Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.

35 Best Mushroom Recipes for All You Fungis and Gals Out There

Mushrooms are one of Ree Drummond's most favorite foods of all time. Yes, The Pioneer Woman fully endorses the humble mushroom, and it's safe to say she's serious about her patronage. Ree's even claimed to love mushrooms to the same degree that she hates bananas&mdashand she really, really hates bananas.

So it probably comes as no surprise to see this list of the absolute best mushroom recipes out there. We've got moments where our pal the mushroom is the star of the show (stuffed mushrooms, anyone?). We've got recipes in which he plays a quiet, supporting role alongside bigger, bolder ingredients like beef and chicken. We've got creamy, mushroom-based fall soup recipes and mushroom-based Southern comfort food recipes and cheesy mushroom pastas galore&mdashnot to mention a few mushroom Instant Pot recipes to make your weeknight meals a little more exciting.

But if there's one thing each and every one of the ideas in this collection has in common, it's straight-up deliciousness. Even if you haven't been a huge mushroom fan in the past, these dishes are bound to prove that mushrooms are just the fungi your dinner was missing (had to).

The mushrooms are rich in calcium, copper, thiamin, iron, phosphorus, selenium, and Vitamins B1, B2, B3, and B5. They have low cholesterol level and are high in dietary fibers and amino acids. They decrease risk of allergies and enhance digestion.

Also called beech brown mushroom, buna shimeji, and clamshell mushrooms, these mushrooms thrive on dead beech trees. With origins in East Asia and also grown in Norther Europe, these mushrooms feature speckled brown caps that are a bit cracked. Their base is white.

You can eat them raw, but they taste bitter. When you cook them, they give a sweet nutty taste and are crunchy to eat. They are best used in stir-fried dishes, sauces, stews, and soups. You can also saute them whole with stems.

Planning to prepare a noodle dish? Use Shimeji mushrooms to add distinctness to the taste of your dish.

30 Mushroom Recipes for a Velvety Smooth Meal Any Day of the Week

These breakfast, lunch, and dinner ideas feel SO luxe without all the fuss.

Mushrooms are found in so many classic dishes in kitchens across the world, from swimming in creamy pasta sauces to bulking up our favorite sandwiches and salads. On their own, they have a rich, umami flavor profile that many home cooks can't get enough of. But in other dishes, mushrooms can bring our favorite flavors to new heights. And just like they transcend the pages of nearly every kind of cookbook, you'll find mushrooms on the menu at any time of day &mdash from an early breakfast to a midday snack and finally, in the most delicious dinner you've had this week.

In addition to being downright delicious, mushrooms have earned their heart-healthy halo time and time again. All home cooks, but especially those on low-sodium diets, flock to mushrooms as they contain a compound called glutamate ribonucleotides, which lends them their flavor notes without all of the added sodium. An entire cup of mushrooms only contains 5mg of sodium, allowing you to freely reach for more indulgent add ons, like cheese, dairy, or your favorite crusty bread. Also low in calories, mushrooms are any dieter or flexitarian's dream, as they're rich in essential B vitamins, including folate and niacin, among others.

The best health benefit associated with mushrooms might be their ability to stand up as a true meat replacement in many of your favorite recipes. You can chop almost any mushroom (but especially portobello, cremini, porcini, and button mushrooms of course) into a finer consistency that mimics ground beef, and either replace it entirely or blend it into a smaller amount of your favorite beef dish. Plus, mushrooms can swap for meat in your favorite pasta sauces and in things like quiche and omelets at brunch. If you're interested in eating more plant-forward recipes, mushrooms are going to be your next best friend &mdash try them in any one of these incredibly smart meat swaps today.

Bake the Flavors of the Forest With Wild Mushroom Flan

3 cups heavy cream
5 eggs
1 lb assorted mushrooms (Silver Dollars, Morels, Chanterelles, Portobellos, Shiitakes, Enokis, Black Trumpet, and/or Hen of the Woods work great. All of these mushrooms can be interchanged)
2 Tbsp of butter
2 Tbsp of shallots, finely minced
¼ cup of brandy
1 Tbsp of white truffle oil (optional)
Salt and pepper to taste

In a large sauté pan, melt butter. Add shallots and sauté for one minute (until wilted).

Add mushrooms and brandy and ignite. Cook on high heat until mushrooms are cooked through and mixture is fairly dry. Depending on mushrooms that are used, they may expel a lot of water. Cook the mixture until all the juices are reduced and absorbed. Salt and pepper mixture, to taste.

Place mixture in food processor and process until smooth. (It does not have to be fine purée.) Then, set aside.

In a mixing bowl, place the eggs and cream. Beat lightly as for custard, being careful not to overbeat. Add mushroom mixture and truffle oil, if using. Adjust salt and pepper.

Butter 10 4-ounce individual ramekins and fill with mixture. Place ramekins in a Bain Marie (a water bath) so that water comes ¾ of the way up the sides of ramekins.

Place in 325°F oven for approximately 50 minutes until custard is set. Remove from water bath and keep warm. The flans may be served with a small salad as a luncheon or with a sauce of foie gras and truffles.

Recipe courtesy of Chef Peter X. Kelly, Restaurant X & Bully Boy Bar in Congers.

Related Video

Excellent winter entree with a green leafy vegetable, a baguette, and a nice earthy red wine.

Made this for Thanksgiving for a vegetarian option. Good recipe but I would use all fresh mushrooms. The dry tend to be a little tough after reconstituting. Tough overall the recipe was good.

Excellent! I used sage + thyme and a gluten-free crust. Everything else as written. I thought this needed more salt than I used to season the mushrooms. This virtually evaporated on a crowded potluck table. Everyone loved it. I was only sorry that I had no leftovers. One note: it didn't need the whole 30 minutes when baking. Iɽ suggest 25-30 minutes instead.

Superb! Made this Christmas Eve to go with a beef tenderloin and it was a huge hit. It definitely will become a tradition at our house.

Very delicious. Maybe a tiny bit less cheese to make it perfect, but will make it again!

A real favorite. Sometimes I increase the amount of shallots, and I always start with 12 oz crimini mushrooms. Calvados Brandy adds a nice depth of flavor.

I made this to bring to Pinot Noir wine tasting party, and it was the best accompaniment at the party, with just a crumb left. It does take quite a bit of time to put it together, between the crust, the mushrooms, and chopping fresh herbs (rosemary/thyme). I have another recipe for a mushroom tart which uses only porcini mushrooms (no cremini), with beef broth and red onions, which has a richer mushroom taste, but this was a close second.

This was absolutely delicious - it lived up to the hype in the reviews. Very "mushroomy," simple, and tasty! It disappeared off an hors d'oeuvres spread with a lot of other great food. If I make it again for this type of party Iɽ use a rectangular tart pan and cut into thin slices.

Perfect AS IS not change anything. you will be happy. Used herb mixture suggested by other. Rosemary and Thyme. I sometime enhance after the first test.but this needs NO improvement

This is fabulous AS WRITTEN. used herbs suggested by others, Rosemary and Thyme. I sometimes look to enhance recipes after trying once. not this ..just perfect and all guest agree. Enjoy

Rich, delicious, savory. If you don't have dried porcinis, don't worry about it. I used shitaki and crimini which worked really well. I probably used a 1/2 cup of cheese on the crust and about 1/3-1/2 cup of cheese on the top. Perfect.

I made this as an appetizer, and used mini filo cups. It was good, but a lot more work than necessary for a yummy mushroom appetizer. Also, the custard overwhelmed/cooked over the top of most of the fill cups, so it wasn't very attractive. Next time, if I used this as a base for an appetizer, I would just sauté the mushrooms with the aromatics and add a bit of heavy cream, then after cooling would add shredded cheese before filling the cups. Having said that, I will definitely make the actual full sized tart, as the flavors here were wonderful.

I didn't have the porcini mushrooms so I had to wing that portion of the recipe, but it turned out well regardless of that exclusion. I think I would reduce the amount of Gruyere and possibly increase the custard mixture next time to give the other flavors in the tart a better chance to stand up to such a strong cheese. I'll definitely make this again.

This was really good though took a bit of time. Really rich and flavorful. Made as written except I don't like eggs, so made custard with milk, cheese and flour. making it for the third time today.

This it best. just as written. Used herbs as suggested rosemary and thyme. Couldn't be better Friends often request I make this. Lost of similar but this is the ONLY one to keep.

There are severalother Wild Mushroom tarts on this site and other but THIS one is outstanding. Make exactly as stated and use fresh rosemary and thyme as suggested. Doesn't get better than this. I have friends asking me to make it over and over. The BEST every time.

This got rave reviews. I used a mix of fresh chanterelles and crimini. I subbed about 5oz of the chanterelles for the dried porcini. Rosemary and thyme were excellent in the tart. I cooked the crust for about 25 minutes to golden but still needed to pop back in the oven once the pie weights were out to cook the bottom more (another 10).

I made this as an experiment for a vegetarian Thanksgiving dish. It is so beautiful and delicate. Chunks of mushrooms stick up above the nutty Gruyere custard. It will be a hit with your friends and family!

Insanely good. My dinner guests were very happy with this one. I did have to blind bake the crust about 10 minutes longer than the recipe indicates before it turned golden brown.

I must add my vote, this is great and like many other I made just as written. For herbs used rosemary and thyme also. Perfect in every way..tecture, flavor, uniqueness. I've served as lunch with salad, along side cold salads on a buffet at room tempurture and enoyed the few leftovers (not often). You'll be happy you made this.

I made this last night for a first course with small amount of greens on the side. Excellent. The flavors were outstanding. As other, I used rosemary and thyme. Couldn't ask for a better result. Would make again for lunch or light dinner with salad. Make vegetarian friends very happy. Also, made as written,no changes..used crimini. Will slice them thinner next time. Having leftovers for dinner tonight.

Dang it, this is a winner! I double up on the mushrooms and cheese. both of which you can never have enough.

Bake small phyllo pastry cups and add the mixture and bake. For herbs, I used rosemary and thyme. Put grated gruyere on the bottom of the cup, add the mushroom mixture, and top with more cheese.Serve at room temperature as an appetizer over butter lettuce with a very light dressing (I used a cherry balsamic vinegar drizzled over the lettuce.) My guests wanted more :-)

Very easy and incredibly tasty! I will make this many many more times again.

sounds good, I'll try with dried cepes, shitake and portobello. Sub truffle oil for butter and use phyllo dough.

Griddled Steak with Wild Mushrooms

  • Preparation Time 10 mins
  • Cooking Time 15 mins
  • Serves 2
  • Difficulty Easy



Pre-heat two heavy griddle pans until very hot.

While the pans are heating, prepare the seasoning paste. Crumble the Knorr Beef Stock Cube into a small bowl and mix in 2tsps of olive oil to form a paste. Add in the powdered porcini and mix well.

Spread half the paste evenly and thoroughly over the top side of each of the steaks.

Place the steaks on the griddle pan, seasoned side-down. Cook for 3 minutes. As they cook evenly spread the remaining paste over the unseasoned side of each steak, then turn them over in the pan.

Cook for a further 3 minutes, then turn off the gas or electricity and allow the steaks to continue to cook in the residual heat of the griddle pan until cooked to taste, turning over at least once or twice as you do so.

If your pan isn’t thick enough to retain the heat in this way, then simply reduce the heat and complete the cooking over a very low heat.

I like to cook mine until the blood comes to the surface, which is when I know that the steak will be medium rare, just the way I like them.

Meanwhile, while the steaks are cooking, rub a little olive oil over the oyster mushrooms and cook them on the second griddle pan until cooked through, allowing 2–3 minutes per side.

Place the griddled mushrooms on a serving platter. Top each mushroom with a cooked steak, then pour over a little more olive oil, garnish with parsley sprigs and serve at once.

Wild Mushroom Ragoût

Dried mushrooms are my kind of luxury, convenient and affordable. While caviar or foie gras rarely fit my mood or budget, I can always have dried shiitakes, porcini, morels, and chanterelles on hand. And I reach for them often—both on harried weeknights when the clock is ticking and also when I’m looking for an extra boost of flavor to elevate a special dish. The flavor of dried mushrooms is concentrated and intense, and the texture is good and meaty. Like fresh mushrooms, they’re terrific in everything from soups to sauces to sautés.

Give ’em a soak. Before using dried mushrooms in a recipe, even if it’s a soup or a stew, it’s best to rehydrate them in hot water. This is necessary for two reasons: First, it plumps up the mushrooms, and, as a bonus, the soaking liquid creates a flavorful broth, which you can incorporate into a dish much as you would any other kind of broth. Second, soaking also helps remove grit from the mushrooms that would otherwise spoil your dish.

Once the mushrooms have steeped, it’s easy to add them to braises, stews, or sauces. What I do is brown the meat or fish (if there’s any in the dish) and then sauté the rehydrated mushrooms with the aromatics like shallots, garlic, or onion. Because they’re moist, the mushrooms don’t exactly brown, but this quick toss in hot oil really intensifies their flavor. Finally, I add the mushroom soaking liquid and finish cooking the dish.

The way I see it, there’s no set rule for which mushroom to pair with a specific dish. It makes sense to look to the mushroom’s native region, using Italian porcini in risotto, shiitakes in Asian dishes, and chanterelles in French sauces and bistro classics like omelettes. But I often mix shiitakes with other kinds of mushrooms, particularly when I’m using a pricey variety like morels. It’s a little trick of mine. Shiitakes’ flavor perfectly complements that of other mushrooms, and their affordability keeps the meal in the realm of simple, home cooking, just where it belongs.

Buying and storing dried mushrooms

The quality of dried mushrooms can vary greatly. My main rule is to buy them from a trusted source. If I can get a good look inside the package, I look for mushrooms that have a nice size and shape, and I avoid overly shriveled or crushed specimens.

The best way to buy dried mushrooms is to inspect their quality visually—they should be intact and not too shriveled. Dried mushrooms are sold in many supermarkets, but if you don’t see them, try specialty stores and high-end grocery stores like Whole Foods markets we also liked the mushrooms we ordered from Gourmet Mushrooms and Mushroom Products.

For long-term storage, I seal dried mushrooms in two heavy-duty zip-top freezer bags and put them in the freezer where they’ll keep indefinitely. For short term storage (a month or less), I seal the mushrooms in an airtight container or ziptop bag and store in a cool, dark place.


Versatile, affordable dried shiitakes are my go-to mushroom. Their meaty texture and smoky flavor is great on its own or paired with other varieties. Shiitakes are an obvious choice for Asian dishes, filling out soy-based braises or stews or perking up quick stir-fries.

Look for shiitakes with thick brown caps ridged with white. The stems can be woody, so trim them off and discard after soaking.


Chewy, succulent, and intensely flavorful, dried porcini (or cèpes) have a deep, earthy essence that complements Italian seasonings and is delicious with pork and chicken.

Porcini (pronounced pour-CHEE-nee) have thick stems and broad caps and are generally sliced before they’re dried. After rehydrating them, you can use them just as you would fresh mushrooms.


The golden, apricot hue of chanterelles befits their bright, fruity flavor. Their size can vary from tiny blossom-like specimens to impressive 5-inch trumpets, and in the dried form, they can be quite pricey. When rehydrated, their texture is pleasantly chewy the stems, however, can be woody, so after soaking, trim off tough stems and discard them. Pair chanterelles with eggs and cream sauces.


Nutty, buttery, and somewhat smoky, dried morels go beautifully with spring ingredients like asparagus and spring onions (or ramps, if you can find them). The hollow, honeycombed caps of wild morels can harbor sandy grit. With cultivated varieties this isn’t as much of a problem, but to be on the safe side, it’s a good idea to rinse morels with water before soaking them.

How to soak dried mushrooms

Put the mushrooms in a medium heatproof bowl. For Leek & Morel Strata, Wild Mushroom Ragoût, and Risotto with Peas & Porcini, pour in 2 cups boiling water and weight down the mushrooms with a small plate so the mushrooms are submerged. (If you’re using smaller or larger amounts of mushrooms, just use enough water to completely submerge them.) Soak until they’re plumped and softened, about 20 minutes (some varieties might take longer). Use a slotted spoon to transfer the mushrooms to a cutting board, squeezing any excess liquid from the mushrooms back into the soaking liquid. Let cool. Remove and discard any tough stems. Coarsely chop the mushrooms. Strain the soaking liquid through a coffee filter or paper towel set in a sieve. Set aside the mushroom “broth” for use in your dish or freeze for another time.

Simple ways to use dried mushrooms

When you have dried mushrooms in the pantry, there are lots of quick and simple ways to use them in your everyday cooking. Once you rehydrate them, they can go just about anywhere fresh mushrooms can go.

• Stir them into pilafs and other rice dishes.

• Add them to tomato or cream-based pasta sauces.

• Stir them into pan sauces for chops and cutlets.

• Add them to stir-fries. . Sauté with green beans or snap peas.

• Add them to eggs: Sauté rehydrated dried mushrooms with shallots and butter and fold into omelets, frittatas, or scrambled eggs.

• Make flavored butter: Pulse rehydrated morels or chanterelles with softened butter and a fresh herb like thyme in a food processor. Use right away or shape into a log, wrap in plastic, and refrigerate. Pats of the butter are delicious on roasted or grilled meats and vegetables.

Experiment with other dried mushrooms

Once you’re comfortable working with these more common dried mushrooms, try some of the more exotic varieties: Wood ears are wonderful in soups and stirfries. Dried black trumpets and lobster mushrooms add intense flavor to mushroom sauces and pair wonderfully with sautéed seafood. Versatile dried cremini and oyster mushrooms are great with beef or pastas.


After I make duxelles, they’re going straight to the freezer–either in a vacuum sealed bag pressed flat for quick thawing, or my personal favorite: the ice cube tray. Duxelles frozeon in an ice cube tray can be frozen in a re-sealable vacuum bag, or wrapped in parchment and frozen in a Ziploc, then presto! Take a chunk out whenever you need for that special sauce or stuffing

Venison pot roast with duxelles stuffing. You could use many different cuts from many different animals here. Recipe link below.

Watch the video: κολοκύθα πορτοκαλί για πίττα (December 2021).