Mushroom Tasting Dinner • 4 Varieties, 4 Recipes
July 25, 2009 by Joan in Food Challenge, Vegetables | 12 Comments
What to do with small amounts of 4 different exotic dried mushrooms? I thought about a mixed saute that could be put in some puff pastry, but that seemed like a cop-out. I thought about a cream soup but I really didn’t feel like making soup. Besides, since I wanted to taste the flavor of each variety, I decided to rehydrate them and give them a quick saute separately…a little olive oil and a garlic clove in each pan.
Though I don’t think any of the varieties originate in Italy and though it wasn’t my plan, the Italianess in me came out and I made a 4-course tasting dinner with distinctly Italian flavors. When I decided which way I was going, I added a splash of Sweet Vermouth to the Maitake mushrooms, a splash of white wine to the Dried Lobster mushrooms, and some marsala to the Morels. I like to splash around in the kitchen.
Added about 1T of minced ham, a little Sweet Vermouth and about 1/2 can of Goya small white beans to the mix and warmed everything to meld flavors. Dressed with a little olive oil and cider vinegar. Served over crisp fresh Escarole.
The mushrooms were sauteed in white wine and mixed with roasted yellow peppers and layered with ricotta seasoned with salt, pepper and parmigiana cheese. The dough, truth be told, is store bought thin pizza dough (I think Pillsbury) from the refrigerator biscuit section. I used about 1/3 for this dish (making 2) and the rest for…
Brushed the dough with pasta sauce and layered it with thinly sliced leeks, sweet red peppers, crumbled ricotta salada and the mushrooms. Baked at 400 degrees.
Fettuccine with Morel Cream Sauce
The mushrooms, as noted, were sauteed with a little olive oil, 1 clove of garlic, and a splash of Marsala wine. I blended some fresh basil, a few walnuts, S&P into about 1/2C of ricotta and then mixed that with about 1/2C of cream and folded it into the mushrooms. Finished the dish with a fresh grating of nutmeg.
While these may not be the usual applications for these exotic mushrooms, we can attest to having a fabulous - and fun – dinner. My thanks to Marx Foods, an online purveyor of fine and exotic food products. I’ve been following their blog for a while and beside culinary tips and recipes from Chef Matthew, the company very generously often offers food bloggers an opportunity to sample some of their products. I got real lucky on this one!
Note: In case you want to make this dinner, mushroom titles link to info/order page on Marx Foods site.
Note: Any recipes found on FOODalogue are offered as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
12 Comments
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I'd like one of each please. They look fabulous!
Very creative Joan! Nothing like splashing about in the kitchen. The calzone is probably my favourite!
I have died and gone to heaven Joan! Mushrooms are my very favourite ingredient. If I came to your house and you made me this meal (excluding the ham), I would love you forever
Mushrooms are a top rated food choice in y book. I would have ahard time choosing if these 4 were on the same menu. hmmm. GREG
4 varieties are absolutely mouth watering! Who was there to help you eat this fabulous display? I know from experience they had to wait for the picture taking before partaking……
Oh my, I love all kind of mushrooms. Very hard for me to choose one.
I wish I could "taste" your tasting menu. Those lobster mushrooms, in particular, look gorgeous.
This may be the most amazing thing I have ever seen. Each of those dishes sound absolutely amazing to me! I seriously can't pick which one sounds best! Gorgesou job!
you did those mushrooms justice. i think if i was ever to turn vegetarian (will never ever ever ever ever ever ever ever happen) i think i would live on mushrooms. so many flavors and varieties (and almost a meat-like texture).
These all look So delicious. I love that you kept them separate to really taste and differentiate between the tastes. I am a huge mushroom fan and would love each of those dishes right now!
gorgeous shrooms! GREG
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