pies and plates healthy living kitchen - mushrooms

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    are easily reconstituted and can be used in place of fresh mushroomsin most recipes. Wild mushroom varieties are not easily harvested andare perishable so drying helps makes them more readily available. Inour opinion mushrooms are on of those rare foods that even betterdried because the drying process intensifies their flavor and makesthem more economical for every day use!

    Protein Substitute: Though composed of 80 to 90% water(obviously not dried mushrooms) - depending on the variety,mushrooms contain 2 to 4% protein and all the essential amino acids,making their protein complete. The range of amino acids is very largeand generally includes rare and other similar nitrogen compounds.Dried mushrooms' energy value also varies according to species,which is about equal to that of an apple. On an average however, theprotein value of the mushrooms is twice as that of asparagus andpotatoes, four times as that of tomatoes and carrots, six times as thatof oranges. For vegetarians, dried mushrooms make an ideal meatsubstitute.

    Vitamins & Minerals: Mushrooms provide the best non-animalsource of vitamin D and are a rich source of potassium andphosphorous. Most cultivated dried mushrooms contain vitamins C andK, and some vitamin E. They also have many of the B vitamins,including the B-complex vitamins - riboflavin, niacin and pantothenicacid. About 5 raw button mushrooms for instance, contain 370 mg. ofpotassium and 104 mg. phosphorous.

    Ideal for Diabetics and Weigh Watchers : Dried Portabellasare an ideal food for those watching their waistlines: they contain no fator sodium, are high in fiber, and low in calories (40 calories for amedium size). Also noteworthy is that dried mushrooms are very low incarbohydrates, making them ideal for diabetics and anemic persons,

    owing to their high folic acid content.

    Interesting History: A truly unique gift of nature, wild mushroomsare ancient foods that have been gathered and eaten throughouthistory, always linked with magic and myth from the time of early man.Their ability to appear suddenly overnight, their myriad of shapes,colors and gastronomic effects - ranging from aphrodisiac to poisonous- have bewitched and bewildered humankind for centuries. Commonfolk lore led mushrooms to be believed to hold many attributes ( theancient scholar Dioscorides was convinced they were capable ofspontaneous generation, a common notion throughout medievaltimes), so much so that they became integrated into important ritualsand ceremonies. The Normans of the 11th century C.E. prepared a

    wedding dish of a pound of mushrooms that traditionally was fed onlyto the groom, to act as a powerful aphrodisiac. In fact many parts ofthe world such as Russia, China, Greece, Mexico, and Latin Americabelieved that eating mushrooms could endow them with super-humanstrength - mushrooms grow upward with such surprising force they aresaid to push up stones (no wonder they were fed on the weddingnight!). Other cultures concluded that partaking of mushrooms wouldinsure their soul's residence with the gods. Wherever a bolt of lightninghad struck in the night, ancient Egyptians believed that divine magic

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    was responsible for the eruption of mushrooms that often resulted inthe area and their hieroglyphics indicate that they expected the eatingof mushrooms to bring them immortality. Only the pharaohs, who werethought of as godlike, could enjoy this privilege however. The commonEgyptian therefore, was never given permission to even touchmushrooms. Still, as mushrooms in ancient times were only gathered

    in the wild - not yet cultivated - the commoners no doubt had theirportion unobserved anyway.

    Reconstituting DriedMushrooms: Always wash themushrooms before soaking to removeany unwanted grit. Some methods forreconstituting call for soaking in hottap water for 20-30 minutes, whileothers suggest simmering for 30minutes. Depending upon thethickness, type of mushroom, andquality, soaking times will vary, but the

    most consistent way to reconstitute isto boil water, then soak themushrooms in the water for 20-30 minutes as it cools.

    More Tips on Using Dried Mushrooms: A convenientcharacteristic about most Dried Mushroom recipes is the fact that youcan monitor the consistency before you need to use them in a dish.

    Also, save the soaking water for other uses as it can be very flavorful. A good way to do this is to pour the liquid into ice cube trays andfreeze it for future use. Adding the liquid to rice or sauces that willcontain the re-hydrated mushrooms works well.

    It is important to remember when using Dried Mushrooms that they

    should be treated as a spice for flavoring rather than one of the mainingredients in a recipe. The flavor is concentrated and a small amountcan go a long way. For instance, 8 pounds of fresh ShiitakeMushrooms will yield about 1 pound of dried. Conversely, 1 dry ouncecan produce 7 to 10 ounces when reconstituted. They should be stored(dry) in an airtight container. Moisture is the arch enemy of DriedMushrooms.

    Dried Mushrooms can be used in various formats. They can be whole,kibbled (which is a fancy term for diced), and even powdered. Powdersare created by grinding Dried Mushrooms in a coffee grinder or spicemill. Use powder when you don't want the mushroom itself in the dish,but you need the great flavor they can impart. Add mushroom powder

    to flour when making your own pasta, or just use it as a flavoring agentin sauces, soups or stews.

    Note: Wild mushrooms may have stones embedded intheir flesh. To help dislodge the stones, it is stronglyrecommended to reconstitute and agitate themushrooms prior to use. Even then the stones mayhave to be manually dislodged!

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    CREAMED CORN AND MUSHROOMS

    - 2 cups fresh corn (about 4 ears)- 1/2 ounce SPECIAL BLEND DRIED MUSHROOMS, sliced ordiced(kibbled)- 2 teaspoons soy sauce

    - 1/2 cup heavy cream- Salt to taste

    Mince corn with sharp knife on a cutting board, or pulse in foodprocessor, careful not to turn corn to mushy paste. Simmer driedmushrooms in 1 cup of water with soy sauce for 20 minutes. Removemushrooms from liquid and reduce liquid over medium high heat to 1/3cup. If mushrooms aren't diced, dice now and add to liquid with cornand cream. Gently cook until corn softens a little. Add salt totaste. Approximately 4 servings

    MUSHROOM GRAVY

    - 1/2 ounce NORTHWEST BLEND or SPECIAL BLEND DRIEDMUSHROOMS, sliced or diced (kibbled) (NW stronger flavor, SBmilder flavor)- 1/2 teaspoon sugar- 1/2 teaspoon salt- 2 teaspoons soy sauce- 1 tablespoon onion, chopped- 2 tablespoons butter- 1 tablespoon flour- 1/2 cup white wine, or brandy

    Simmer dried mushrooms in 2 cups of water with the sugar, salt, andsoy sauce for 20 minutes. Cook the onion in the butter for a minute,

    then add the flour and cook, stirring, to make a golden roux. Add themushrooms with the liquid and the wine to the onion roux and gentlycook for 2 more minutes. Approximately 4 servings

    HERBED MUSHROOMS

    - 2 1/2 ounces DRIED FOREST BLEND MUSHROOMS, washed, thenreconstituted in hot water for 20-30 minutes, strain and save some ofthe liquid- 2 tablespoons olive oil- 1 small onion, minced- 1 clove garlic, minced- 1 teaspoon, dried marjoram, or 1 tablespoon of fresh, chopped

    - 3/4 cup sour cream- Salt and pepper to taste- Red cabbage, shredded- 1 tablespoon chopped parsley

    Slice re-constituted Mushrooms lengthwise. Saute onions in olive oilfor a few minutes. Lower heat, add garlic and mushrooms, andcook for 4 minutes or until most liquid is gone frommushrooms. Sprinkle mushrooms with marjoram, cover, and cook 8

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    more minutes. If mushrooms are too dry, add a little soaking liquid andcontinue cooking. Stir in sour cream and cook on low for 2 minutes.Don't let cream boil. Add salt and pepper to taste. Spoon mixture overred cabbage or roasted vegetables and sprinkle with parsley.

    EUROPEAN BLEND MUSHROOMS AND SUMMERVEGETABLES

    - 1 1/2 ounces DRIED EUROPEAN BLEND DRIED MUSHROOMS,reconstituted in hot water, 20-30-minutes, strain- 3 medium sweet bell peppers- 6 small zucchini- 4 tablespoons virgin olive oil- 1 tablespoon minced shallot- 1 small clove minced garlic- 1 tablespoon balsamic vinegar- 1/4 teaspoon sugar- Kosher salt and pepper

    Slice the reconstituted mushrooms in half lengthwise. Roast thepeppers under broiler until skin is charred. Place roasted peppers inpaper bag for 5-10 minutes, then peel, stem, seed them, then cut into2" matchsticks. Wash and trim zucchini, then cut into matchstickslices. Sprinkle the zucchini with Kosher salt in a colander, let sit 4minutes, strain. Saute shallots in olive oil until golden. Add themushrooms and cook 2 minutes. Add the peppers, zucchini and garlicand cook 5 minutes. Combine vinegar and sugar in a small bowl todissolve. Add this to the pan and cook 2 more minutes.

    ZUCCHINI STUFFED WITH MUSHROOMS

    - 1 ounce DRIED EURPOPEAN, NORTHWEST or SPECIAL BLEND

    MUSHROOMS reconstituted in hot water for 20-30 minutes, strain- 2 tablespoons butter- 2 large shallots, minced- 1 package frozen peas, cooked- 2 tablespoons sour cream- Large pinch cayenne- Large pinch nutmeg- Large pinch crushed dried thyme- 1/4 cup chopped cashews or macadamia nuts- 4 medium zucchini, cut in half and sprinkled with salt- 1/2 cup dry white wine- 1 tablespoon vegetable oil- 1 teaspoon salt

    - Ground black pepper- 1 small bay leaf- 3 tablespoons grated parmesan cheese

    Coarsely chop the reconstituted mushrooms. Saute the shallots in thebutter until they change color. Add the mushrooms, toss and cook onlow heat, covered for 5 minutes. Pour mixture into a bowl, with anyliquid that remains, and set aside. Puree peas and sour cream in afood processor, them add to mushroom mixture along with thecayenne, nutmeg, thyme and nuts. Preheat oven to 400

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    degrees. Scoop out zucchini with a tiny spoon into canoe shaped"boats" . In a non-stick skillet, combine the wine, oil, salt and somepepper, the bay leaf, and bring to a boil. Place zucchini, cut sidedown, in the liquid. Add enough water to cover zucchini, then boil 2minutes. Stuff each half with the mixture, sprinkle with parmesan, thenbake 10 minutes.

    MUSHROOM AND ONION SOUP

    This soup can be served with croutons, French bread or garlic bread,etc.- 1 ounce DRIED MUSHROOM (ANY BLEND), sliced or diced(kibbled)- 3 tablespoons olive oil- 2 tablespoons butter- 4 medium onions, sliced- 1 teaspoon salt- 1 tablespoon soy sauce- 1/2 teaspoon sugar

    Slowly simmer the onions in the olive oil and butter for approximately30 minutes. Stir to prevent burning and allow evencooking. Meanwhile, simmer dried mushrooms in 4 cups of water withthe salt, soy sauce and sugar for 20 minutes. Add onion tomushroom broth and continue to simmer for 30minutes. Approximately 4 servings

    MUSHROOM OIL

    - 1 ounce DRIED MUSHROOMS (ANY BLEND) sliced or diced(kibbled)- 3 cups sunflower or olive oil

    Combine oil and DRIED MUSHROOMS in tightly covered containerand store in a cool place (not above 70 degrees). After several weekswhen the color changes, it is ready to use. If you read the labels onour jars you'll get clues as to the strength or woodiness of themushrooms. The resulting flavor of the oil will depend upon themushrooms you choose! Have some fun experimenting! Note - Neverput fresh mushrooms or herbs in oils. You can only additives that arecompletely dried! Fresh mushrooms and herbs add water to the oiland allows bacteria to grow.

    DRIED MUSHROOM BUTTERThis butter goes well with baked fish or on vegetables.

    - 1/4 ounce DRIED MUSHROOMS (your choice), sliced or diced(kibbled)- 1 teaspoon soy sauce- 1/4 teaspoon sugar- 1/3 cup butter, softened

    Cover dried mushrooms with water in a small saucepan and simmerwith the soy sauce and sugar for 20 minutes. After the liquid hascooled, puree in a blender and combine with the butter. Refrigerate

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    BARLEY SOUP WITH DRIED MUSHROOMS

    2 Tablespoon(s) olive oil1/2 Cup(s) chopped onion2 Stalk(s) celery, diced

    4 Clove(s) garlic, minced4 Cup(s) stock (vegetable or chicken)4 Cup(s) water1 Large can crushed tomatoes1/2 Ounce dry mushrooms (we recommend Forest Blend but youchose)1/4 Pound(s) fresh button mushrooms, sliced1/2 Cup(s) pearled barley1 Tablespoon(s) soy sauce1 Large carrot diced

    Reconstitute the morels by submerging in four cups of hot water for 20minutes. Drain the mushrooms by pouring them through a clean coffee

    filter, reserve the liquid. Slice into long strips, remove any debris fromthe inside of the mushrooms. Saute the onion, celery and garlic in oliveoil until the onion is translucent. Add the tomatoes, mushrooms andsoy sauce. Cook for 3-5 minutes. Slowly add the broth and mushroomsoaking water. Simmer for 1 hour. Add the barley and carrots and cookfor another 35 minutes. Salt and pepper to taste.

    EUROPEAN BLEND BUERRE ROUGE

    1/4 Cup(s) chopped onion3 Tablespoon(s) melted butter1/2 Teaspoon(s) ground chili powder1 Teaspoon(s) fresh minced garlic

    1 Teaspoon(s) lemon juice1/2 Cup(s) red wine1 Teaspoon(s) sugar1 Tablespoon(s) soy sauce1/2 Ounce(s) *reconstituted European Blend mushrooms, cutinto mediums size pieces

    In a skillet, saute the onions in the butter until translucent. Add the redwine to stop the cooking. Add the rest of the ingredients, except themushrooms, and stir for about one minute. Add the mushrooms, coverwith a tight-fitting lid and simmer for 30 minutes. Serve over grilledmeat or vegetables, or over rice. * To reconsitute soak in hot water for20-30 minutes.

    WILD RICE AND WILD MUSHROOM SOUP

    1/2 Cup(s) boiling water3 Tablespoon(s) sherry1/2 Ounce(s) DRIED EUROPEAN BLEND mushrooms1/4 Cup(s) butter3/4 Cup(s) diced onion1 Piece(s) celery

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    1 Cup(s) sliced fresh button mushrooms2 Tablespoon(s) flour6 Cup(s) broth1 1/2 Cup(s) cooked wild rice (we recommend using Pies & Plates' 5GRAIN BLEND)salt and pepper to taste

    Place the mushrooms in a bowl and cover with sherry and boilingwater. Let sit for 20 mintues. Drain, reserving the liquid, and slice themushrooms. Heat the butter in a saucepan and saute the onion, celeryand fresh mushrooms. Cook for five minutes. Sprinkle the flour in andstir constantly while all the vegetables become coated. Slowly, 1/2 cupat a time, add the broth, stirring so that the flour does not clump. Addthe mushrooms, the reserved mushroom liquid and the cooked wildrice. Bring to a boil then reduce heat and simmer for 10 minutes. Saltand pepper to taste, if needed add more sherry.

    Know your 'Srooms!

    Black Trumpet Black Trumpet (CraterllusCornucopioides), also known as horn ofplenty, is considered a great delicacy.This fragile, trumpet shaped mushroomhas a waxy, charcoal-gray outersurface, while the inside is a velvetyblackish-brown. This is an incrediblyrich and buttery mushroom. The BlackTrumpet can be found growing in large

    groups in damp deciduous woods,especially under oak or beech, during summer and fall.

    Suggested Use: Black Trumpets work well as a flavoring ingredient insoups and casseroles. Black Trumpets are great in vegetarian cookingbecause they add a richness and depth that is often the role of meat ina recipe. These Mushrooms are delicious sauted and added to ricedishes, particularly wild rice.

    BoletesBoletes (Boletus Luteus) are Mushrooms thathave tubes, a spongy layer containing tinypores instead of gills. This Mushroom is theking of the edible Mushrooms. ThisMushroom typically grows in the summer orfall and are found growing under conifers andhardwoods in temperate climates. TheMushrooms are used fresh or dried forconsistent availability. The French name fora Bolete is Cepe. In Britain this Mushroom isknown as the Penny Bun. The EuropeanBoletes are sliced then dried for use. These

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    Boletes are dark brown in color and range from 1 to 2 inches in lengthby 2/8 to 1/4 inch wide. The Boletes have a rich, deep, earthy flavorwhich is famous throughout the world in numerous cuisines.

    Suggested Use: Boletes are great in pasta sauces, soups and anyrecipe calling for Wild Mushrooms. Boletes are wonderful in wild rice

    pilaf or add them to your next stuffing or casserole dish.

    Button Mushrooms The White Button (AgaricusBrunnescens) is the most frequentlyused of all Mushrooms. Also, calledChampignon, they've been cultivated bythe French since the 1700's. Today, theUnited States is the largest grower ofcultivated White Button Mushrooms. TheChampignon retains it's shape well when

    cooked, although they do shrink a little in size. The Champignon has amild flavor and firm texture and comes in sliced form. The Champignonabsorbs flavors well in any dish.

    Suggested Use: When reconstituted, Dried Champignon look, cookand taste just like their fresh form. Delicious in gravy, sauces, creamsoups, stews, stir fry recipes, pasta, casseroles - just about anythingyoud want to use mushrooms in Buttons are good to take along oncamping trips to add extra flavor to camp fire meals.

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    ChantrelleMushroomChanterelles (CantharellusCibarius) are Funnel ShapedMushrooms that are relativelyuncommon. They bear a slightresemblance to Horn of Plenty,but are smaller, brownish-gray

    in color rather than black, and have a compressed stem. Very soughtafter for their tender texture and flavor, they are an uncultivatedmushroom. They grow in clusters under broad-leaved trees and aredifficult to find among the leaf litter. Chanterelles are found inconiferous and hardwood forests of Northern climates.

    Suggested Use: Chanterelles have a delicious flavor. They are greatsauted in butter with onions orshallots. This is a wonderfulMushroom for sauces.Chanterelles go well in creamsauces. The flavor of thisMushroom is so delightful that it isbest cooked with light seasoningsso that the Mushroom taste can behighlighted.

    Lobster MushroomThe Lobster Mushroom (Hypomyces Lactifluorum) is a ParasiticMushroom which uses another Mushroom as its host; and dramaticallyincreases the flavor of that host. The Lobster Mushroom derives itsname from the reddish color of the Mushroom. This Mushroom is agreat addition to Mushroom dishes because of its beautiful color whichis rather unique in the edible Mushroom world. Lobster Mushroomshave a firm, soft texture, delicate flavor and the slices range from 1 - 3inches wide. The Lobster absorbs flavors of a dish well while addingeye appeal.

    Suggested Use: Lobster Mushrooms add a beautiful touch of color todishes. They are great in baked dishes or sauted and served with meator tofu. Use in place of any Mushroom, Lobster are very versatile.

    Morel Mushrooms Morel mushrooms (Morchella Elata)are honeycomb capped mushrooms

    that are the delight of the northwoods. Morel mushrooms have awonderful buttery, woodsy flavor thatis delicious with beef, game, poultryand seafood. Typically, morels rangefrom 3/4 of an inch to 4 inches inheight. Morels have a cream coloredbase and a dark cap. Typically found

    in the Pacific Northwest, morels inspire an early spring pilgrimage in a

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    quest for this rare and delicious treat. Although there are many beliefs,it is commonly believed that morels arrive within 20 days after the firstspring frost. Hunters of the Morel Mushroom rarely reveal theirharvesting locations. Furthermore, if the location of the wild mushroomis not picked clean the mushrooms will return the following spring.

    Suggested Use: Because of their earthy flavor, morels are oftenpaired with cream or white wine sauces and milder flavored meats,such as veal or chicken. They are also wonderful when partnered withgrilled and roasted foods.

    Porchin MushroomsPorcini mushrooms (Boletus Edulis)are a very popular mushroomthroughout Europe and the UnitedStates. During late spring and earlysummer the porcini grows inabundance. Porcini mushrooms havea distinct flavor. The flavor can bealmost addicting. Dried porcinis are a

    very economical mushroom as the flavor is very concentrated. Porcinisare graded by size, color, aroma, and variety.

    Suggested Use: Porcini are delicious in soups, sauces, stuffings andstews. Dried Porcini can be substituted for any Mushroom in anyrecipe; typically a smaller amount of Dried Porcini can be used inrecipes than other Mushrooms because of the intense flavor of thePorcini.

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    almost exclusively in China. They are thought to look like ears growingout of trees, hence the name. This mushroom has other names suchas tree ear and black fungus. It is often confused with the cloud ear.Woodear mushrooms are believed by many to be good for the heart.When reconstituted, the brownish tan inner color blends with the blackexterior color to create a singled colored brownish black mushroom.

    The woodear has a firm skin with a slightly crunchy texture and anearthy flavor. Shredded woodear mushrooms are thin, long slices ofthe whole woodear mushroom.

    Suggested Use: Wood Ear Mushroom's texture is crunchy and itsflavor is mild. This Mushroom is very popular and served often inOriental soups. Wood Ear are often called for in pork recipes, thoughthey can be used with most meats.

    Pies & Plates' Special Mushroom Blends

    At the present time we are carrying only unique mushroomblends because we think they are more interesting and fun tocook with! If there is enough demand for a certain mushroom wemay offer it in the future. If your recipe calls for a certain type ofmushroom, for example, Chantrelles or Porchini you can eaislysubsitute one of our blends that contains the called formushroom!

    Our Steak Blend is a delicious combination of Oyster, Blazei, KingOyster and Porcini mushrooms. It was specifically designed toenhance the flavor and presentation of any steak. It is the perfectblend of mild and wild flavored mushrooms.

    Our European Blend has a robust and hearty flavor, perfect forbeef recipes. This Dried Mushroom Blend contains Morels,Chanterelles, Black Trumpets, Porcini, Lobsters, Sliced Shiitakes,and Boletes.

    Our Forest Blend is an earthy, yet savory combination of Shiitake,Porcini, Oyster, Bolete, Wood Ear and Sliced Shiitake.

    Our North Woods Mushroom Blend is a savory and versatilemixture of wild and cultivated Dried Mushrooms. This Blend addsa rich, hearty flavor containing Lobster, Shiitake, Porcini, Morels,Oyster, Sliced Shiitake and Boletes.

    Our Special Blend is a mild, yet savory combination of Shiitake,Chanterelle, Morel, Porcini, Oyster and Bolete.

    Our Stir Fry Blend has a delicately mild flavor that is suited forstir fry recipes. This Dried Mushroom Blend contains Shiitake,Shredded Wood Ear, Sliced Button, Cloud Ear and Oyster.