Mushrooms | Saveur

Grilled Mushrooms with Garlic-Parsley Oil

SAVEUR Editors — Mon, 18 Mar 2019 22:50:20 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

The savory simplicity of mushrooms grilled over hot coals is always a favorite summer flavor. Only a hint of garlic and parsley are needed to season these rich and earthy fungi. If you can’t find oyster mushrooms, use any variety that won’t fall through the grate of your grill.

Featured in the August/September 2003 issue.

Yield: 4–6

¼ cup extra-virgin olive oil
3 garlic cloves, finely chopped
¼ bunch parsley leaves, finely chopped
Kosher salt
1 lb. oyster mushrooms, cleaned and trimmed
½ lb. white mushrooms, stemmed

Instructions

Heat a charcoal or gas grill to medium-high. In a small bowl, stir together the oil, garlic, and parsley, then season to taste with salt.
Add the mushrooms to the grill and cook gill side up without turning, basting continuously with the parsley oil, until charred and tender, 5–10 minutes.

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Grilled Morel and Fontina Toasts

Fatima Khawaja — Wed, 01 Jun 2022 02:51:08 +0000

Photo: Paola + Murray • Food Styling: Jason Schreiber • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Jason Schreiber • Prop Styling: Carla Gonzalez-Hart

Finding morels at the farmers market is like winning the lottery. One morning you’ll spot them, and the next they’re gone. Some years they don’t make an appearance at all, while others they’re around for weeks. That’s because these fussy, rare mushrooms, which are prized for their smoky earthiness, can’t be cultivated: They’re picked in forests between April and July and sprout only under certain climatic conditions. The good news is, you can substitute any edible mushroom in recipes that call for morels.

When shopping for wild mushrooms, look for ones that are dry and unbruised. Darker morels have more flavor than lighter ones. Don’t be daunted by the price per pound; mushrooms are mostly air, so a few ounces will go far. To prevent molding, store them in a brown paper bag in the fridge (the crisper drawer with the humidity turned off is best), and plan to eat them within a couple of days, lest they get slimy or shriveled. If the stems are too chewy for your taste (shiitake stems are notoriously tough), freeze them along with any trimmings and add them to your next batch of beef or vegetable stock.

When I’m cooking for my family, I love to keep things simple. These days, that means plenty of crusty bread (grilled on my little superintendent-approved electric grill) topped with cheese and something quick-cooked. A few farmers market morels, placed briefly over the hot grates, make this simple dish into something extra-special. If you don’t have a grill, use the broiler or a grill pan to toast the bread; meanwhile, fry the mushrooms directly in the chive-shallot butter until just tender.

Yield: Makes 2 toasts

Time: 30 minutes

¼ cup olive oil, divided
2 Tbsp. sherry vinegar
4 Tbsp. salted butter, softened, divided
1 medium garlic clove, finely chopped (2 tsp.)
1 small shallot, finely chopped (3 Tbsp.)
3 Tbsp. finely chopped chives
Freshly ground black pepper
4 oz. whole fresh morels (1½ cups lightly packed)
2 thick country bread slices
2 oz. thinly sliced fontina cheese
Flaky sea salt

Instructions

Heat a charcoal grill or set a gas grill to medium-high. In a small bowl, whisk together 2 tablespoons of the oil and the sherry vinegar. Set aside.
In a small skillet over medium heat, melt the butter. When the foam subsides, add the garlic and shallot and cook, stirring occasionally, until softened, 3–4 minutes. Add the chives and cook for about 1 minute more. Season to taste with black pepper and remove from the heat.
Thread the morels onto skewers. When the grill is preheated, use tongs and a wad of oiled paper towels to grease the grates. Add the morels and grill, turning occasionally, until slightly charred and just cooked through, about 10 minutes. Transfer to a cutting board, remove the skewers, then coarsely chop the mushrooms. Add them to the butter mixture and toss to coat.
Drizzle the remaining oil over both sides of the bread slices, then grill, turning once, until there are grill marks on both sides, about 4 minutes total. Turn off the heat. Top the slices evenly with the fontina, cover, and grill until the cheese is melted, 30–60 seconds more. Transfer the toasts to a plate, top with the buttered morels, and drizzle with the vinaigrette. Season to taste with flaky salt and serve hot.

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Pastelitos de Hongos (Mushroom Pastelitos)

Karla Tatiana Vasquez — Wed, 29 May 2024 18:30:47 +0000

Ren Fuller (Courtesy Ten Speed Press). Ren Fuller (Courtesy Ten Speed Press)

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Pastelitos are a beloved street food in El Salvador, and there are countless versions of this empanada-like snack handmade by women across the country. This version stuffed with sautéed mushrooms and tender vegetables comes to us from The SalviSoul Cookbook author Karla Tatiana Vasquez. The dish gets its signature flavor from the subtly sweet corn base of the masa harina (you can find the Maseca brand at most grocery stories; our test kitchen is also a fan of Masienda’s heirloom offering), and from chicken bouillon powder, which ups the umami in both the filling and the dough. To make these pastelitos completely vegetarian or vegan, use vegetable bouillon powder.

Featured in “This Salvadoran Cookbook Is Making History” by Jessica Carbone.

Yield: Makes 12–16

Time: 1 hour 15 minutes

1 Tbsp. extra-virgin olive oil
3 garlic cloves, finely chopped
¼ medium white onion, finely chopped (½ cup)
½ tsp. kosher salt
10 oz. cremini or baby bella mushrooms, finely chopped
1 Tbsp. plus 2 tsp. chicken bouillon powder, divided
½ tsp. dried oregano
½ cup finely chopped green beans
3 small carrots (8 oz.), peeled and finely chopped (1 cup)
3 medium Roma tomatoes (1 lb.), finely chopped (1 cup)
2 medium Yukon Gold potatoes (1 lb.), peeled and finely chopped (2 cups)
2 cups masa harina
2 tsp. achiote powder
1 tsp. baking soda
2 cups vegetable oil

Instructions

To a large deep skillet over medium-high heat, add the olive oil. When it’s hot and shimmering, add the garlic, onion, and salt, and cook until fragrant, about 2 minutes. Add the mushrooms, 1 teaspoon of the chicken bouillon, the oregano, and ½ cup of water, and cook, stirring frequently, until the mushrooms have browned and the liquid is mostly absorbed, 10–12 minutes. Transfer to a large bowl, and wipe the skillet clean.
To the cleaned skillet over medium-high heat, add the green beans, carrots, tomatoes, potatoes, 2 teaspoons of the chicken bouillon, and 2 cups of water. Bring to a boil, then turn the heat to medium and simmer until the vegetables are tender, about 10 minutes. Using a slotted spoon, transfer the vegetables to the bowl with the mushroom mixture. Set aside to cool completely.
In a large bowl, stir together the masa harina, achiote, baking soda, and the remaining 2 teaspoons of the chicken bouillon. Slowly add 2 cups of water and knead until the dough holds together and does not tear when pressed, about 7 minutes.
Using your hands, divide the dough into 12–16 golf-ball-size balls (about 1½ ounces each). Using the fingertips of your dominant hand, flatten each ball, rotating slightly as you go, to create a thin and even tortilla. (If the dough is too sticky, flatten each ball between pieces of parchment.) Transfer the tortilla to a parchment-lined baking sheet and cover with plastic wrap while you repeat the flattening process.
Spoon 1–2 tablespoons of the vegetable mixture onto half of each tortilla, then fold the other half of the tortilla over the mixture and pinch the seam to close. (Don’t worry if the masa breaks slightly around the filling; the dough will seal up during frying.) Repeat with the remaining tortillas. (Reserve any leftover vegetable mixture for another use. In an airtight container, it will keep for up to 1 week in the fridge.)
To a large pot fitted with a deep-fry thermometer, add the vegetable oil and turn the heat to medium. When the temperature reads 350°F, add the pastelitos, two at a time, and fry, turning once, until they are deep golden brown, about 4 minutes total. Using tongs, transfer the pastelitos to a paper towel-lined plate to drain. Allow to cool slightly before serving.

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Creamy Gochujang Chicken Noodles

Gary Yeung — Fri, 10 May 2024 14:45:00 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Cooking and eating together is a nightly routine at Boston’s Engine 10 firehouse. Firefighters regularly work 24-hour shifts, so when they aren’t responding to disasters, crews frequently chop and braise together in the station kitchen. Firefighter Gary Yeung, a Boston native and passionate home cook, fused the flavors of Korean buldak and Italian American fettuccine Alfredo to create this creamy gochujang chicken noodles recipe. The fermented chile paste cuts the richness, yielding a best-of-both-worlds pasta dish.

Featured in “Around the Table with Boston’s Bravest” by Megan Zhang in the Spring/Summer 2024 issue.

Yield: 4–6

Time: 1 hour 10 minutes

¼ cup gochujang
3 Tbsp. vegetable oil, divided
2 Tbsp. gochugaru (Korean red pepper powder)
1½ tsp. honey
1 tsp. paprika
½ tsp. freshly ground black pepper
½ tsp. kosher salt
4 garlic cloves, finely chopped
4 boneless, skinless chicken thighs, cut into 1-in. pieces
1 lb. fettuccine
1½ cups heavy cream
3 Tbsp. soy sauce
3 scallions, whites and greens separated, thinly sliced
8 white mushrooms, thinly sliced
1 cup grated parmesan (optional)

Instructions

In a large bowl, stir together the gochujang, 1 tablespoon of the oil, the gochugaru, honey, paprika, black pepper, salt, and garlic. Add the chicken, toss to coat, cover, and refrigerate for 30 minutes.
Bring a pot of salted water to a boil, add the fettuccine and cook, stirring occasionally, until al dente, 8–10 minutes. Reserve 1⁄2 cup of the pasta water. Strain the pasta.
In a bowl, whisk together the cream, soy sauce, and scallion whites. To a large skillet set over medium heat, add the remaining oil. When it is hot, cook the chicken, stirring frequently, until lightly browned, 2–3 minutes. Stir in the mushrooms and cook until softened, 2–3 minutes. Add the cream mixture and simmer until the chicken is fully cooked, 8–10 minutes. Stir in the fettuccine and cook until the sauce has thickened, 2–3 minutes (if the mixture becomes too dry, stir in 1 tablespoon of pasta cooking water at a time to loosen slightly). Stir in the scallion greens and parmesan (if desired) and serve warm.

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Creamy Asparagus Pasta with Mushrooms, Lemon, and Pecorino

Benjamin Kemper — Wed, 26 Apr 2023 19:12:23 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray; Linens by Solino Home

Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

Too much asparagus might be the definition of a fancy problem, but there I was, looking down at three hefty bunches I impulse-bought on sale. My usual move when faced with a surfeit of veg is to blitz it into a puréed soup, but then I wondered—could asparagus be transformed into a silky, pastel-green sauce for pasta?

The answer, I discovered through trial and error, is a resounding “yes,” especially when you blend peas into the sauce and keep it nice and green by adding a handful of fresh arugula (asparagus, I remembered while testing, isn’t the prettiest shade when cooked).

Morels, shallots, lemon zest, Pecorino—these are the add-ins I wound up loving the most, since they play well together and all but scream spring. Enjoy this asparagus pasta recipe hot—and then (if you’re like me), enjoy it even more the next day straight from the fridge, with an extra squeeze of lemon juice and a generous drizzle of olive oil.

Yield: 4–6

Time: 50 minutes

1½ lb. asparagus (see footnote), bottom inch removed
Kosher salt and freshly ground black pepper
2 Tbsp. extra-virgin olive oil, plus more for garnish
8 oz. mushrooms, such as morels, chanterelles, or shiitakes, cleaned, trimmed, and sliced ¼-in. thick (3 cups)
6 Tbsp. unsalted butter, divided
⅔ cup finely chopped shallots
2 cups packed arugula leaves
1 cup peas, fresh or frozen
1 lb. farfalle (bowtie) pasta
1 cup packed finely grated Pecorino Romano, plus more for garnish
2 tsp. finely grated lemon zest
¼ cup fresh lemon juice

Instructions

Peel the bottom half of the asparagus stalks down to the white flesh. Remove and reserve the tips, then coarsely chop the stalks.
To a large pot set over medium-high heat, add the oil. When it’s shimmering and hot, add the mushrooms and asparagus tips and season with salt. Cook, stirring occasionally, until tender and browned, about 7 minutes. Add 2 tablespoons of the butter, stir until melted, then scrape into a bowl and set aside.
To the empty pot, add 2 tablespoons of the butter, the shallots, and asparagus stalks and turn the heat to medium. Cover and cook, stirring occasionally, until the stalks are al dente, about 8 minutes. Add 4½ cups of water and bring to a boil. Add the arugula and peas and boil for 1 minute more. Using an immersion (or regular) blender, process until it’s as smooth as possible. Add salt to taste (it should be assertively seasoned).
Add the farfalle, turn the heat to medium, and cover. Boil, stirring and scraping the bottom of the pot every 2 minutes on the dot to prevent sticking, until the pasta is nearly al dente, about 9 minutes.
Uncover, turn the heat to medium-high, and cook, stirring every 15 seconds, until the sauce has thickened and the pasta is al dente, 3–5 minutes more. Add the Pecorino, lemon zest and juice, remaining 2 tablespoons of butter, and half of the mushroom- asparagus mixture and cook for 1 minute more. Season with black pepper to taste.
To serve, divide the pasta among 4–6 bowls. Garnish each with the remaining asparagus-mushroom mixture, then drizzle with oil and sprinkle with Pecorino.

Note: Seek out asparagus that are ½ inch thick (thinner asparagus can be stringy, and thicker can be woody). Peeling the stalks in step 1 is essential as fibrous bottoms make for a far less creamy sauce.

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Chicken and Rice Vermicelli Soup

Corinne Trang — Mon, 18 Mar 2019 22:36:49 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

The delicacy of the ingredients in this Cantonese-style chicken and rice vermicelli soup belies the richness of the finished broth, perfect for staving off a winter chill. The level of spice in this warming Cantonese-style recipe, from cookbook author Corinne Trang, can be controlled by increasing (or omitting altogether) the fresh red hot chiles. Find more of our favorite Chinese recipes here.

Yield: serves 4

Time: 1 hour

Ingredients

Chicken and Rice Vermicelli Soup

8 oz. mi fen (dried rice vermicelli)
¼ cup medium dried shrimp
4 large dried shiitake mushrooms
¼ cup vegetable oil
4 large garlic cloves, finely chopped
8 cup chicken stock
5 scallions, white parts only; 3 crushed, 2 thinly cut on the bias
2 thin slices peeled fresh ginger
Kosher salt
1 skinless boneless chicken breast, very thinly cut on the bias
4 head baby bok choy, trimmed, leaves separated
½ cup cilantro leaves
2 red bird’s eye chiles, thinly sliced on the bias

Instructions

In three separate bowls of hot water, soak the noodles, dried shrimp, and mushrooms until each has softened, about 20 minutes. Drain the shrimp, discarding their soaking liquid, and set aside. Use a slotted spoon to remove the mushrooms (save their soaking liquid for another use), and squeeze them to extract any excess water. Trim and discard the mushroom stems; julienne their caps, and set aside.
In a small pot over medium heat, heat the oil. Add the garlic and cook, stirring occasionally, just until golden, 2–3 minutes. Immediately remove the pan from the heat and pour the garlic oil into a small, heatproof serving bowl.
To a large pot, add the rehydrated shrimp, julienned mushrooms, stock, crushed scallions, and ginger. Season lightly with salt, then bring to a boil over high heat. Turn down the heat to medium-low and continue to cook at a simmer until the aromatics are softened and the broth is rich and flavorful, about 15 minutes.
Meanwhile, bring a second large pot of water to a boil over high heat. Drain the vermicelli, add it to the boiling water, and cook for 5 seconds; remove the noodles with a spider skimmer or long-handled sieve and divide among 4 large soup bowls. Add the sliced chicken to the boiling water, cook for 10 seconds, remove with the sieve, and divide among the bowls. Add the bok choy to the pot and blanch until just tender, 1–2 minutes. Remove the bok choy and arrange on top of the chicken. Ladle about 2 cups of the broth into each bowl, then garnish each serving with sliced scallions, cilantro, and chiles. Drizzle with the garlic oil just before serving.

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Blanquette de Veau

SAVEUR Editors — Mon, 18 Mar 2019 22:40:09 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

This classic French dish of delicate veal, cream, carrots, mushrooms, and butter (and more butter) does in many ways feel like a blanketed dish—in which nothing is cooked to the point of browning, but rather velveted in a warm and comforting white sauce. Blanquette de veau consistently ranks in the top ten when the French are surveyed about their favorite dishes. Find more of our favorite classic French recipes here.

Yield: 6–8

Time: 3 hours

5–6 parsley sprigs
3 thyme sprigs
1 tsp. coriander seeds
2 garlic cloves
5 black peppercorns
2 whole cloves
1 bay leaf
3 lb. boneless veal shoulder, cut into 1-in. chunks
16 baby carrots, peeled
10 oz. pearl onions, peeled
2 small fennel bulbs, each cut into 8 wedges
10 oz. button mushrooms, quartered
5 celery stalks, cut into 1-in. pieces
3 Tbsp. unsalted butter
2 Tbsp. plus 1½ tsp. all-purpose flour
2 cup heavy cream
1 Tbsp. fresh lemon juice
Kosher salt and freshly ground white pepper
Cayenne pepper
Cooked white rice, for serving
⅓ cup crème fraîche
Parsley leaves, to garnish

Instructions

Make a bouquet garni: In a large square of cheesecloth, bundle the parsley, thyme, coriander, garlic, black peppercorns, cloves, and bay leaf; tie with kitchen twine to close, and set aside.
In a large pot set over high heat, bring the veal, bouquet garni, and 10 cups water to a boil; turn down the heat to medium-low, and cook, occasionally and skimming any impurities that rise to the surface, for 30 minutes. Add the carrots, onions, and fennel, and cook for 30 minutes. Add the mushrooms and celery, and cook until the veal is very tender and vegetables are tender, about 20 minutes. Using a slotted spoon, transfer the veal and vegetables to a large bowl; cover and keep warm.
Set a fine sieve over a large bowl, and strain the veal. Measure 4 cups of the cooking liquid into a small pot, and bring to a boil over medium-high heat. Cook until the liquid has reduced by half, about 30 minutes. (Reserve the remaining veal broth for another use.)
Wipe the large pot clean and return it to the stove over medium heat; add the butter and once it has melted, whisk in the flour, and cook, stirring, to make a smooth, white roux, 3–5 minutes. Add the reduced stock and the cream, and bring to a boil; cook, stirring frequently, until the sauce is thickened and slightly reduced, about 15 minutes.
Return the veal and vegetables to the sauce, and cook until warmed through, about 5 minutes. Stir in the lemon juice, salt, white pepper, and cayenne; divide the blanquette de veau among bowls of white rice. Drizzle each serving with crème fraîche and garnish with parsley leaves before serving.

See all 150 classic recipes featured in our 150th issue »

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18 Morel Recipes

Organic — Mon, 18 Mar 2019 22:26:10 +0000

Preserved lemon, a Moroccan staple, brightens this simple spring dish. See the recipe for Morels with Mint, Peas, and Shallot ». Joseph de Leo

Elegant, honeycomb-like morel mushrooms are our favorite harbinger of spring. Their appeal lies not just in their earthy flavor, but in their spongelike texture and structure, which makes them perfect for soaking up sauce. Here are 18 of our favorite morel recipes.

Vin jaune, a semisweet wine from the Jura region of France, enlivens the creamy morel ragù for this dish of veal and oysters. See the recipe for Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce » Joseph de Leo

Morels are paired with pieces of yuba, or tofu skin, to soak up a pungent black bean chile sauce and create this rich, flavorful almost-stew. See the recipe for Morels in Black Bean Sauce with Fried Enoki Mushrooms » Joseph de Leo

Preserved lemon, a Moroccan staple, brightens this simple spring dish. See the recipe for Morels with Mint, Peas, and Shallot » Joseph de Leo

Dried morels are rubbed onto this chicken before roasting, while fresh morels soak up the juices released during cooking for a one-two mushroom punch. See the recipe for Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes » Joseph de Leo

In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. This recipe was adapted from Food52 by Leah Koenig for her article One Ingredient Many Ways: Mushrooms. See the recipe for Morel and Asparagus Spaghetti » Yossy Arefi

This is a simple but rich spring recipe that combines the earthy quality of morels with the bright sweetness of favas. Christopher Hirsheimer

In this creamy, refined version of liver and onions, from Toronto’s The Black Hoof restaurant, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms. See the recipe for Duck Liver Mousse with Cipolline Onions and Mushrooms » Saveur

Morels are a great complement for this orzo, which is simmered slowly with butter, shallots, and chicken stock and enriched with cream for a silky, risotto-like texture. See the recipe from Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms » Helen Rosner

See the Recipe Russell Kaye

See the Recipe Anita Calero

Pheasant and Morel Potpie If pheasant hunting and mushroom foraging aren’t your thing, you can always order them by mail. See this Recipe Christopher Hirsheimer

Wild Mushroom Pasta Here’s a secret: Because of their concentrated flavor, you only need a few dried morels and the water they soak in to perfume an entire sauce. See Recipe For Wild Mushroom Pasta » Back to 15 Spring-Ready Pasta Dishes » William Abranowicz

See the Recipe Russell Kaye

See the Recipe Christopher Baker

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Our 40 Best Mushroom Recipes So You Can Add Some Fungi To Your Diet

SAVEUR Editors — Mon, 18 Mar 2019 22:27:45 +0000

Morels with Mint, Peas, and Shallot. Joseph De Leo

With their deep, earthy flavor, mushrooms are one of our favorite ingredients. So much so that we once sent our correspondents to investigate the strange alien planet that grows half of all the mushrooms in America. From wild mushrooms to shiitakes to morels, mushrooms take many forms, making them a versatile ingredient for your dishes no matter the season. Whether you’re looking for a mushroom-infused cocktail or a creamy pasta with shrooms tossed in, our best mushroom recipes will make you want to add some fungi to your diet right now.

Ginger liqueur adds a spicy balance to this mushroom-infused vermouth cocktail from San Francisco’s Dirty Habit. Get the recipe for Dirt Nap »

Cheesy Mushroom and Pancetta Bread Pudding

Caramelized onions and mushrooms, a pinch of cayenne, and tangy crème fraiche turn this pillowy white bread pudding savory. It makes a delightful brunch, lunch, or dinner with a lightly dressed green salad on the side. Get the recipe for Cheesy Mushroom and Pancetta Bread Pudding »

Caramelized onions and mushrooms, a pinch of cayenne, and tangy crème fraiche turn this pillowy white bread pudding savory. It makes a delightful brunch, lunch, or dinner with a lightly dressed green salad on the side. For best results, use this homemade white bread. Get the recipe for Cheesy Mushroom and Pancetta Bread Pudding »

The Truffle Pig

Recently some unexpected vegetables—ramps, butternut squash, and beets—have started showing up in creative cocktails. Now, mushrooms are getting in on the fun(gus). At Dallas farm-to-table restaurant FT33, The Truffle Pig features a refreshing mix of tequila, lemon juice, and muddled mushrooms sweetened with rosemary-cinnamon honey. Topping it off is a seared hen of the woods mushroom.

Flameware—clay pots that can be used on the stove or in the oven—was pioneered in the ’50s but has lost popularity as the special clay is notoriously difficult to work with and materials like enameled cast iron meet most high-heat cooking needs. Travis McFlynn, Bay Area’s ceramicist-to-the-chefs, has developed a line of flameware that is handmade and gorgeous enough to cook and serve in. Chad Robertson, who favors McFlynn’s vessels for this dish at Tartine Bakery in San Francisco, considers the benefits of the painstaking process: “When you have a wood-fired oven, it’s sexy to be blasting a dish and then serve it right out of there.”

Potato and Cheese Tortelli with Porcini Mushrooms

“It’s a common misconception that tortelli and tortellini are the same,” chef Evan Funke of Felix in Los Angeles says. Unlike round tortellini, tortelli (the proper name for these ravioli-like stuffed pastas) are squares or rectangles simply folded over a filling and sealed. This is a thicker dough and more toothsome, too. A classic autumn condimento is a porcini mushroom sauce. “When it’s mushroom season in Italy, you eat porcini until you’re blue in the face,” says Funke. Get the recipe for Potato and Cheese Tortelli with Porcini Mushrooms »

Morels with Mint, Peas, and Shallot

Richard Kuo of New York City’s Pearl & Ash uses preserved lemon, a Moroccan staple, to brighten this simple spring dish. Get the recipe for Morels with Mint, Peas, and Shallot »

Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts

A mix of sautéed mushrooms, toasted walnuts, ricotta, thyme, honey, and pappardelle, this pasta dish needs only a green salad on the side. Get the recipe for Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts »

Pike-perch with Creamed Mushrooms and Horseradish Butter

In Sweden, chef Magnus Nilsson of Fäviken uses pike-perch, a distinct fish that’s neither pike nor perch but is similar in size and taste to American walleye. If you can’t find either, red snapper or any firm, white-flesh fish with moderately sized fillets will work. Get the recipe for Pike-perch with Creamed Mushrooms and Horseradish Butter »

Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce

Vin jaune, a semisweet wine from the Jura region of France, enlivens the creamy morel ragù in this elegant veal and oyster dish.

Vin jaune, a semisweet wine from the Jura region of France, enlivens the creamy morel ragù in this elegant veal and oyster dish. Get the recipe for Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce »

Chef Chris Fischer likes to lay out these charred mushrooms at the start of a meal for snacking—they put cheese plates and crudités to shame. Tossing them with the marinade infuses them with deep flavor. Get the recipe for Grilled Shiitake Mushroom with Chile and Thyme »

A variety mushrooms gives nuance to this hearty vegetarian soup. Any assortment of fresh mushrooms will work and you can change those flavorful notes by switching up the combination each time you make it. Get the recipe Onion Fennel and Mushroom Soup »

Seaweed Salad with Orange and Macadamia Nuts

Chef Josita Hartanto of Berlin’s Lucky Leek mixes three marinated seaweeds with sweet caramelized mushrooms, steamed vinegary rice, and crisp toasted nori in this vegan rice bowl. All of the seaweeds used here can be found online so search them out, as they each contribute a different texture and taste to this salad. Get the recipe for Seaweed Salad with Orange and Macadamia Nuts »

Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes

In this recipe, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin.

In this recipe, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin. Get the recipe for Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes »

Marinated and Grilled Shiitakes

Wetzel reinforces the earthy funk of shiitakes by marinating fresh mushrooms in a broth made from dry, before giving them smoked edge with a trip to the grill. Get the recipe for Marinated and Grilled Shiitakes »

Pizza with Ramps, Morels, and Eggs

This pizza, which pairs mellow, earthy morels, with oniony ramps, sharp Parmesan cheese, and just-set eggs. Get the recipe for Pizza with Ramps, Morels, and Eggs »

Morels in Black Bean Sauce with Fried Enoki Mushrooms

Morels are paired with pieces of yuba, or tofu skin, to soak up a pungent black bean chile sauce to create this rich, flavorful almost-stew. Get the recipe for Morels in Black Bean Sauce with Fried Enoki Mushrooms »

Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and Blackberries

Chef Jim Christiansen fries his eggs with a splash of water to keep them from burning. Get the recipe for Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and Blackberries »

Spaghetti alla Primavera

I believe it started in 1975, when I visited Prince Edward Island with a number of colleagues, including Craig Claiborne of the New York Times. To eat we had only lobster and wild boar. After a week of this, everyone said, “Can we have some pasta?” I set out to make two dishes, one with vegetables, one Alfredo style. But in the end I mixed it all together, vegetables with spaghetti and cream. After Claiborne wrote about it in the Times, everybody started to come to Le Cirque and ask for spaghetti alla primavera. But my French chef said, “You want to do spaghetti? I don’t want spaghetti in my kitchen!” I didn’t want a crisis. So I decided to prepare it in the dining room, on a cart, tableside. It looked nice, and it tasted nice. We’ve never put it on the menu, but people still ask for it. —Sirio Maccioni, co-owner of Le Cirque restaurant in New York City Get the recipe for Spaghetti alla Primavera »

Sauteed Chanterelle Mushrooms with (or without) Bacon (November 2014)

A scorching hot pan gives these prized mushrooms a crisp, golden sear.

Chef James Wayman of Mystic, Connecticut’s Oyster Club serves these smoky, nutty mushrooms alongside creamy sweet potato pudding. Get the recipe for Sautéed Chanterelle Mushrooms with Bacon »

Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms

Simmering orzo slowly with butter, shallots, and chicken stock and enriched it with cream yields a silky, risotto-like texture. See the recipe for Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms

Simmering orzo slowly with butter, shallots, and chicken stock and enriched it with cream yields a silky, risotto-like texture. Get the recipe for Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms »

Morel and Asparagus Spaghetti

Nori Maki (Nori Rolls with Japanese Omelette, Shiitake Mushroom, and Halibut)

Perfect for special occasions, these rolls are stuffed with flaky fish, sweet Japanese omelette, plump shiitake mushrooms, tender kampyo, or dried squash, and blanched carrots and mizuna. Get the recipe for Nori Maki (Nori Rolls with Japanese Omelette, Shiitake Mushroom, and Halibut) »

Duck Liver Mousse with Cipolline Onions and Mushrooms

In this creamy, refined version of liver and onions, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms.

In this creamy, refined version of liver and onions, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms. Get the recipe for Duck Liver Mousse with Cipolline Onions and Mushrooms »

Chicken Marsala

Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.

Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. Get the recipe for Chicken Marsala »

Mushroom-Barley Soup

A hearty beef stock serves as the base for mushroom and barley soup, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice. Get the recipe for Mushroom-Barley Soup »

Corzetti Pasta with Dried Mushroom Ragù

The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock. Get the recipe for Corzetti Pasta with Dried Mushroom Ragù »

Serravalle Scrivia native and local cook Davide Gheezi makes this pasta dish with mushrooms that have been foraged, dried, and stored over the winter. The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock. Get the recipe for Corzetti Pasta with Dried Mushroom Ragù »

Chicken Pot Pie

Classic, comforting pot pie gets an elegant boost with the addition of shaved black truffles.

Classic, comforting pot pie gets an elegant boost with the addition of shaved black truffles. Get the recipe for Chicken Pot Pie »

Mo Gu Niantiao Tang (Mushroom Noodle Soup)

A homemade chicken broth flavored with ginger, garlic, and scallions, is the key to this soup’s richness.

A homemade chicken broth flavored with ginger, garlic, and scallions, is the key to this soup’s richness. Get the recipe for Mo Gu Niantiao Tang (Mushroom Noodle Soup) »

Mushroom “Soy” Sauce

Soy Sauce

This is a dead-simple condiment (with some serious mushroom funk) that Christian Puglisi of Relæ in Copenhagen, Denmark, calls “pure liquid umami.” Use a few dashes to finish pastas, add a spoonful to wilted greens, or brush with butter onto cooked fish. Get the recipe for Mushroom “Soy” Sauce »

Rachetta (Racket-Shaped Pizza with Mushrooms and Tomatoes)

A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle.

A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle. Get the recipe for Rachetta (Racket-Shaped Pizza with Mushrooms and Tomatoes) »

Salmon, Scallion, and Enoki Mushroom Foil Yaki

Your new favorite way to cook salmon: with Asian sauces, scallions, and enoki mushrooms, all wrapped up in a foil pouch. Get the recipe for Salmon, Scallion, and Enoki Mushroom Foil Yaki »

Halibut with Marinated Chanterelles and Chamomile

Inspired by a story that first appeared in our June/July 2010 issue, chef Tom Colicchio created this beautiful dish of halibut with chanterelle mushrooms and pleasingly bitter fresh chamomile.

Inspired by a story that first appeared in our June/July 2010 issue, chef Tom Colicchio created this beautiful dish of halibut with chanterelle mushrooms and pleasingly bitter fresh chamomile. Get the recipe for Halibut with Marinated Chanterelles and Chamomile »

Garlic-and-Gruyère-Stuffed Mushrooms

Garlic-and-Gruyere-Stuffed Mushrooms

Each summer, at the Gilroy Garlic Festival in Gilroy, California—home to 90 percent of the American garlic crop—festivalgoers can nosh on a wide assortment of garlicky dishes, ranging from spaghetti enrobed in a pungent pesto to garlic ice cream. One of our favorites is this dish of garlic-stuffed mushrooms, which we’ve enhanced with a little dry sherry and nutty Gruyère cheese. Get the recipe for Garlic-and-Gruyère-Stuffed Mushrooms »

Chicken Stuffed with Manchego, Mushrooms, and Spinach (Pollo Relleno)

Creamy Manchego fresco cheese melts gloriously in this stuffed roast chicken dish from Mexico City home cook Susana Rangel Gutierrez.

Creamy Manchego fresco cheese melts gloriously in this stuffed roast chicken dish from Mexico City home cook Susana Rangel Gutierrez. Get the recipe for Chicken Stuffed with Manchego, Mushrooms, and Spinach (Pollo Relleno) »

Sole au Vin Blanc (Sole with Mushrooms and Shellfish)

This shellfish-sauced dish is adapted from artist Henri de Toulouse-Lautrec’s The Art of Cuisine (Henry Holt and Company, 1966). Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work.

Fragrant with star anise, chiles de árbol, and cilantro, these mushrooms brown to a crisp on the outside while remaining tender inside. Get the recipe for Maitake Mushrooms with Red Chiles and Cilantro »

Coquilles St-Jacques (Gratinéed Scallops)

For this classic French preparation, scallops are broiled with mushrooms in a cream sauce topped with bubbling cheese.

For this classic French preparation, scallops are broiled with mushrooms in a cream sauce topped with bubbling cheese. Get the recipe for Coquilles St-Jacques (Gratinéed Scallops) »

Portobello Burger with Blue Cheese and Sauteed Red Onions

A far cry from the standard grilled-mushroom-cap-as-burger, these ultra-savory portobello patties get a further umami boost from garlic and steak sauce—a perfect match for a flavorful topping of melted blue cheese and tangy caramelized red onions.

Tagliatelle with Black Truffle Cream Sauce

For this luxurious dish, chef Robin Jackson, of Knight Inlet Lodge in British Columbia, lavishes pasta in a truffle-infused cream sauce and crowns it with chanterelles, lavender, pecorino, and shavings of truffle, which release their seductive aroma in the steam. Get the recipe for Tagliatelle with Black Truffle Cream Sauce »

Roasted Mushrooms with Chile-Lemon Oil

Mixed mushrooms are tossed with chile-lemon oil and roasted, resulting in a flavorful, umami-packed dish. Get the recipe for Roasted Mushrooms with Chile-Lemon Oil »

The post Our 40 Best Mushroom Recipes So You Can Add Some Fungi To Your Diet appeared first on Saveur.

What to Do with a Delivery of Wild Mushrooms

Jake Cohen — Mon, 18 Mar 2019 22:29:31 +0000

Jake Cohen

I grew up with a strong disdain for white button mushrooms. My mother enjoyed them in everything: sliced raw on salad, steamed with spinach, and on top of her pizza. While an excellent cook, she was never able to grasp the concept of sautéing mushrooms until golden brown. As a result, I only knew mushrooms as soggy and flavorless.

When I arrived at my first produce identification course in culinary school, I began tasting gourmet mushrooms I had never seen or heard of before: chanterelle, morel, hen of the woods, lobster, oyster, and enoki. Each one was completely different in size and shape, but when sautéed in butter with garlic and thyme, all of them transformed into delicate bites of pure umami. I was a convert.

Roasted Mushrooms with Chile-Lemon Oil

At the SAVEUR test kitchen, we recently received a case of wild mushrooms (grey oyster, pioppino, lion’s mane, golden enoki, shiitake, hen of the woods, and lemon oyster) foraged by Tama Matsuoka Wong and I was told I could cook them however I wanted. So I played around with technique and flavor: I made a chile-lemon oil using fresh chile, lemon zest, garlic, shallot, and thyme, and dressed the mushrooms before roasting, instead of sautéing. As long as equal-sized pieces are spread out on a baking sheet in a single layer, roasting at 450° F yields a beautifully golden product with a delicious blend of textures: the enoki get crispy, like fried onions, while the lion’s mane takes on a tender quality, like seared fish. The best part is you can use as many types as you want. This recipe has become my go-to for any mix of mushrooms.

See the recipe for Roasted Mushrooms with Chile-Lemon Oil »

The post What to Do with a Delivery of Wild Mushrooms appeared first on Saveur.

Morel Mushroom Recipes

Organic — Mon, 18 Mar 2019 22:21:56 +0000

Morel and Asparagus Spaghetti. Yossy Arefi

One of the first mushrooms to arrive in the spring, morels are treasured for their woodsy flavor. They have a relatively short growing season, so we like to use them as much as we can during that period of early spring when they are available. We’ve rounded up some of our favorite morel mushroom recipes.

When morels come into season, you can find a bounty of other spring produce to cook them with. Ramps even more prized than morels—their bright, onion flavor pairs beautifully with the earthy mushrooms on a pizza with sharp Parmesan cheese, and just-set eggs. Peas are another great early spring vegetable. Try quickly sautéing snow peas and morels with mint and preserved lemon.

While morels are only in season for a short time, they can be dried and used year-round. Grinding the mushrooms makes an aromatic spice rub for roast chicken. Dried morels also reconstitute remarkably well—try roasting your morel-rubbed chicken over rehydrated morels so that they absorb the chicken’s juices. For our morel and asparagus spaghetti, the pasta is cooked in the water used to rehydrate the mushrooms, giving the dish an extra layer of flavor.

The flavor of morels is at home in Asian-inspired cooking, too. The restaurant Tuome in New York City pairs morels with yuba. The mushrooms and tofu skin soak up a pungent black bean chile sauce.

For more inspiration on how to use this springtime delicacy, check out our collection of morel mushroom recipes.

Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce

Vin jaune, a semisweet wine from the Jura region of France, enlivens the creamy morel ragù in this elegant veal and oyster dish.

Morels in Black Bean Sauce with Fried Enoki Mushrooms

Morels with Mint, Peas, and Shallot

Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes

In this recipe, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin.

Pizza with Ramps, Morels, and Eggs

Morel and Asparagus Spaghetti

Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms

Simmering orzo slowly with butter, shallots, and chicken stock and enriched it with cream yields a silky, risotto-like texture.

Duck Liver Mousse with Cipolline Onions and Mushrooms

In this creamy, refined version of liver and onions, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms.

The post Morel Mushroom Recipes appeared first on Saveur.