Wild Mushroom Pizza
By Toby Garrone of Far West Fungi
1 teaspoon olive oil
Pizza dough (use pre-made or make your own)
1 tablespoon butter
1 pound assorted fresh wild mushrooms, cut into ¼-inch-thick slices
1 teaspoon dried thyme
Salt and pepper to taste
1 8-ounce package cream cheese
4 ounces fontina cheese, shredded
1 cup shredded mozzarella
Heat oven to 400º. Brush a large cookie sheet with the olive oil and press out pizza dough into a 15- by 10-inch rectangle. Bake 8–10 minutes or until crust is light brown. Meanwhile, heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms, cook about 6 minutes, stirring frequently until well browned, then stir in thyme, salt, and pepper. Spread cream cheese evenly over crust. Sprinkle fontina cheese over cream cheese. Spread cooked mushrooms over cheese. Sprinkle mozzarella cheese over mushrooms. Bake 10-12 minutes longer or until cheese is melted and crust is golden. Cool 5 minutes, then cut into whatever serving size you desire.
Matsutake with Rice
3 cups raw rice
Water (appropriate amount for the type of rice you are using)
1 teaspoon salt
2 tablespoons of shoyu soy sauce
2 medium-size matsutake (approximately ¾ pound), sliced into small, thin wedges
Nori, thinly sliced (optional)
Sesame seeds, toasted (optional)
Place rice, the appropriate amount of water, salt, and shoyu in a cooking pot or rice cooker. Spread the sliced mushrooms over the rice. Turn the rice cooker on and cook until rice is done. When the rice is cooked, mix mushroom into the rice and serve immediately. Sprinkle with nori and sesame seeds, if desired.
Mushroom-stuffed Mini Pumpkins
6 miniature sugar pumpkins or acorn squash
3 tablespoons unsalted butter
4 ounces black trumpet mushrooms, trimmed, cleaned, and chopped
4 ounces yellowfoot chanterelle mushrooms, trimmed, cleaned, and chopped
1/4 cup light cream
1 egg yolk
1 teaspoon kosher or sea salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon nutmeg, ground
1 teaspoon minced fresh sage
3 tablespoons dry breadcrumbs
1 tablespoon grated Parmesan cheese
Cut pumpkins or squash in half, place cut-side down on a baking sheet, and roast until soft. Remove from oven and set aside to cool.
Heat 2 tablespoons butter in a large skillet over medium heat. Add black trumpets and sauté until softened, about 3 minutes. Stir in the yellowfoot and cook until the mushrooms are tender, about 5 minutes. Set aside.
Scrape flesh out from the tops and bottoms of the pumpkins, leaving enough to maintain structural integrity. (You should have 1¾ cups of flesh.) Place the pumpkin bottoms in a baking pan.
Place pumpkin flesh in a food processor and purée until smooth. Add cream, egg yolk, salt, pepper, and nutmeg and process until the mixture is creamy and light yellow. Transfer to a mixing bowl and fold in the sautéed mushrooms, then spoon this filling into the pumpkin bottoms.
Preheat oven to 350 degrees.
Melt the remaining tablespoon butter in a small skillet. Stir in the sage and cook until fragrant, about 2 minutes. Stir in the breadcrumbs. Cool completely, then stir in the cheese. Sprinkle over pumpkins. Bake, uncovered, until the filling is set and the topping is golden brown, about 25 minutes.
TWO MUSHROOM GRAVY RECIPES
Mushroom gravy #1
By Toby Garrone, Far West Fungi
½ pound mixed mushrooms, cleaned and chopped
1/4 cup yellow onion, diced
3 tablespoons olive oil
2 tablespoons white flour or cornstarch
4 cups vegetable or mushroom stock
1 tablespoon soy sauce
¼ cup dry red wine
1/4 teaspoon black pepper
Heat 1½ tablespoons oil in a large sauté pan. Add mushrooms and onions and cook over medium heat for 5 minutes. Add the wine to the pan and continue cooking until most of the moisture is gone. Add the rest of the olive oil to the mushrooms and then add the flour. Cook the flour with the mushrooms for 1 minute. Whisk in the stock along with the soy sauce and black pepper. Cook until thickened, whisking out any lumps that may form. Remove the gravy from the heat when it reaches your desired consistency. Serve warm.
Mushroom Gravy #2
By Chef Lacey Sher, Owner, Encuentro Café & Wine Bar, Jack London Square, Oakland
This simple recipe is delicious over grains, with greens, and of course on top of mashed potatoes.
Yield: 1 quart
1 tablespoon extra virgin olive oil
½ medium onion, small dice
2 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon minced fresh rosemary
1/2 pound fresh shitaake mushrooms, sliced
1/2 pound button mushrooms, sliced
1 cup vegetable stock
1/3 cup tamari
2 tablespoons arrowroot starch
1/3 cup water
In a large pot, sauté the onion, garlic, thyme, and rosemary in olive oil until the onions are soft. Add the mushrooms and cook until they have released their juices. Mix the tamari and stock together and add to the pot with the tamari. Bring to a simmer, and cook for 15 minutes. Make a slurry from the arrowroot and the remaining water, and add that to the pot. Cook the gravy until thickened. Add salt and pepper to taste.
By Chef Suzanne Drexhage, Owner of Bartavelle Coffee & Wine Bar on San Pablo in Berkeley
Pain au levain or other rustic bread
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 pound chanterelles, cleaned and chopped roughly
2–3 shallots, chopped fine
2 teaspoons fresh thyme, chopped fine
Slice the levain or other bread fairly thinly, cut into rough rectangles, cutting off tough crusts if necessary. Oil a baking sheet, then lay the bread pieces on it, and dot the tops with a little more oil. Bake at 400 degrees for 10 minutes, or until crisp and lightly browned.
Melt the butter with the olive oil in a sauté pan over medium high heat. Add the shallots and sauté, stirring often until softened, a couple of minutes. Add the chopped chanterelles, thyme, and salt and pepper to taste. Cook, stirring for a couple of minutes until the mushrooms give off their liquid, then add a splash of white wine and continue cooking and stirring until the liquid evaporates and mushrooms begin to brown a little. Check seasoning, and scoop a nice amount on to the crostini.