1. Savory Mushroom Tart
This recipe can serve as a main or side-dish. If marrying the flavors of wild foraged and/or homegrown mushrooms sounds good to you, then this is the recipe for you!
1oz (28g packet) dried porcini mushrooms
1 generous cup chopped fresh blue oyster mushrooms, maitake (hen of the woods), or 50/50 blend of both
1 medium red onion
15 sprigs of parsley, leaves only
2 tsp dried thyme
1/4 cup extra virgin olive oil
2 Tbs salted butter
1 Tbs tomato paste
1 cup lukewarm vegetable or mushroom stock
3 large eggs
1/2 cup freshly grated Parmigiano-Reggiano
Salt and pepper to taste
2 1/3 cups all-purpose flour plus more for dusting
1 tsp kosher salt
2 sticks of butter, cut into small cubes and chilled
1/4 to 3/4 cups of ice water
1. Soak dried porcini in warm water for at least 1/2 hour.
2. Make your tart dough. In a large bowl, mix together the flour and salt. Add the small pieces of butter by hand and mix it together. Rub the butter into the flour and roll it into small pea-sized pieces. Continue this process until the butter is fully incorporated into the flour and the mixture reaches a consistency like course ground cornmeal with a touch of moisture.
3. Add the ice water one spoonful at a time and stir the mixture by hand. You are shooting for a dough that isn't too wet, but has just barely pulled all the buttery flour into one mass. Shape the mass into a ball by kneading it one or two times.
4. Take one half the dough, flatten it, wrap it in plastic and store it in the freezer for up to one month. Store the second half in the fridge until your tart filling is complete.
5. Finely chop the onion and parsley. Heat the olive oil and butter in a heavy sauce pan and add the chopped ingredients and dried thyme. Gently sauté the onion and parsley for 10 minutes on medium-low heat. Drain and coarsely chop the porcini. Add the porcini mushrooms, the chopped oysters or maitake, and tomato paste to the pan and sauté for another 5 minutes.
6. Pre-heat your oven to 375°
7. Add the vegetable or mushroom stock and season with salt and pepper. Cook slowly until all the broth has evaporated (about 35 minutes). Remove the pan from heat and transfer mixture to a bowl to cool.
8. Remove your prepared tart dough from the fridge and roll it out onto a floured surface.
9. Line dough in a 4.5 x 14 inch tart pan or a 9-inch pie dish (preferably with a removable bottom). Cover the outer crust with aluminum foil and add cooking weights or dry beans to the interior and bake for 10 minutes. Keep an eye on it and make sure it doesn't burn! A wandering attention span has ruined many a tart shell. The crust should be tan but not dark brown. Remove it from the oven and allow it to cool.
10. Add eggs and Parmigiano to the cooled filling in the bowl. Mix well and pour into the cooled pastry shell and bake for another 20 minutes or until the eggs are cooked through. Cool in the pan for 10 minutes before removing.
Serve immediately. This tart goes great with a fresh spring salad like the shaved fennel and arugula salad with a yogurt and horseradish dressing pictured below.
2. Chestnut Mushrooms Roasted on an Open Fire
The perfect holiday appetizer or side-dish to get your family talking about mushrooms! Chestnut mushrooms have a nutty, woody, sweet flavor full that can complement holiday main dishes. Crafted by our friend Zach of Spore to Fork, this recipe lets your homegrown chestnut mushrooms shine.
4 tablespoons unsalted butter
1 pound Chestnut Mushrooms
1/2 tsp cinnamon
1/4 teaspoon Kosher salt
1/4 teaspoon sugar
Pinch of nutmeg
Black pepper to taste
1 sprig rosemary
1. Pre-heat grill to med/high (we prefer charcoal).
2. While grill heats, step inside and melt butter. Toss in bowl with mushrooms, cinnamon, salt, sugar, nutmeg and black pepper. Place in foil-lined grill basket and place on grill.
3. Grill until mushrooms begin to become crisp (not charred) - adjust heat if necessary. Add rosemary leaves.
4. Once mushrooms are done to your liking, remove carefully and serve alongside your favorite meat or protein (we love these alongside pork chops!)
3. Oyster Mushroom Dish for Mushroom Haters
If you're looking for a gateway recipe to get your friends and family to really start enjoying mushrooms–this is the one for you. This recipe is so simple and effective, it has turned many a mushroom-doubter into a mushroom-lover! This one also relies on the adaptable flavor of oyster mushrooms
2 tbsp. unsalted butter or extra-virgin olive oil
1 harvest homegrown mushrooms, torn or cut into bite-size pieces
2 garlic cloves, minced
1 tbsp. fresh thyme or 1 tsp. dried
1 tbsp. fresh rosemary or 1 tsp. dried freshly ground black pepper
1/4 cup dry white wine (optional)*
1/4 cup heavy cream (optional)*
*You can add both optional ingredients to create layers of flavor.
1. Heat butter or oil in a large cast iron skillet or dutch oven over medium heat.
2. When butter is melted or oil is shimmering, add mushrooms. Do not crowd the pan, cook in batches if necessary.
3. Cook mushrooms, tossing occasionally until all of the moisture has released, approx. 10 minutes.
4. Add garlic, thyme, rosemary, salt, and pepper. Cook until the moisture in the pan has evaporated and the mushrooms are brown and beginning to crisp, 10-15 minutes.
(optional) Add wine and cook until reduced, approx. 5 minutes.
(optional) Add cream and cook until reduced, approx. 3 minutes.
Remove from heat. Season with salt to taste. Serve immediately or refrigerate for later use.
To adapt this recipe for a lactose-free or vegan diet: substitute heavy cream for coconut cream, coconut milk, or vegetable broth and substitute butter for ghee or coconut oil.
You can also amend the recipe by adding 1/2 cup of dry white wine when you add the garlic or by adding 1 Tbs of madeira when you deglaze the pan. Rosemary, sage, parsley, or lovage all make good substitutions or additions to thyme.
4. Roasted Oyster Mushroom “Turkey” w/ Red Wine Gravy
Looking for a holiday main dish for your vegetarian or vegan friends / family? Zach of Spore to Fork wanted to mimic the flavors of Thanksgiving with this recipe which takes advantage oyster mushrooms' meaty texture and adaptable flavor.
1 lb oyster mushrooms: 12 oz kept in large clusters, 4 oz minced
1 stick (4 oz) unsalted butter
Kosher salt & cracked black pepper to taste
3-5 leaves fresh sage
2 sprigs fresh rosemary
2 tbsp minced shallot
2 tbsp flour
8 oz vegetable stock (chilled)
4 oz dry red wine
Special Materials Required
1. Pre-heat oven to 350°
2. Tie 12 oz oyster mushrooms together tightly with butcher’s twine and place on sheet pan
3. Melt 3 oz butter in small bowl
4. Season mushrooms generously with salt and pepper. Arrange sage and rosemary on top of cluster (reserve some fresh herbs for garnish). Brush until all surfaces are coated with melted butter and place in oven. Roast about 30-40 minutes (until mushrooms are crisp on the exterior and fully cooked through).
5. Place 1 oz butter in small sauce pan on low/medium heat and melt. When bubbles subside, add minced mushrooms and shallots to pan and cook until browned.
6. Add flour to pan to make roux and stir about 5 minutes (until nutty and fragrant). Take care not to burn.
7. Slowly whisk in stock then slowly whisk in wine. Bring to a simmer to make gravy (adding more stock if necessary along the way). Simmer until thickened to desired consistency then season to taste with salt and pepper.
8. Cut twine from mushrooms and plate with your favorite thanksgiving sides. Top with fresh herbs, gravy and enjoy.
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