Monday, October 11, 2010

Wild Mushrooms

I have recently had the opportunity to participate in a wild mushroom recipe challenge by Marx Foods.  I LOVE mushrooms and was very excited to have this opportunity to this.  They sent me 5 varieties of dried mushrooms; Porcini, Lobster, Black Trumpet, Chanterelle and Matsutake.  They all have a wonderful aroma and I had some trouble deciding what do with them.  I wanted to show a few different ways to use dried wild mushrooms and finally decided that just one recipe would not do.  Here are three recipes I have come up, including a dessert of sorts (yes really) that I hope you will also enjoy.

To begin with for most recipes you will need to rehydrate the mushrooms.  Marx Foods has great instructions HERE.

Filet Mignon with Wild Mushrooms and Red Wine Reduction
2 (4 oz.) pieces filet mignon
1 oz dried wild mushrooms (mix and match any varieties you like)
1 scallion, sliced thin
1 1/2 cups red wine
olive oil
1 T. butter

Rehydrate mushrooms and set aside.  I used Lobster, Black Trumpet and Mutsutake mushrooms.

Make a one inch slit in the side of each filet and create a 'pocket'.  Stuff some of the rehydrated mushrooms inside each filet, save the rest for later.  Season each side of the filets with salt and pepper, drizzle with a little olive oil and allow to set for a few minutes.  Preheat over to 450 degrees.  Using an oven safe pan add a tablespoon of olive oil to the pan and heat pan until very hot high heat.  Place filets in pan and and sear for one minute, turn meat over and sear other side for one minute.
Place pan with filets in the oven, cook for 4 minutes.  Turn meat over and cook another 3 minutes.  Remove from the oven and removed meat from the pan and allow to rest while preparing the reduction sauce.

Using the same pan add scallions and cook over medium high heat for 1 minute.  
Add wine, mushrooms and butter, stir to melt butter.  
Cook for 1 minute and remove mushrooms from the pan.  Continue to cook wine sauce until reduced by half.  Turn off heat and remove sauce from pan.  

Serve filets whole or sliced with sauce drizzled over it and mushrooms on top.

Serves 2

Porcini Risotto
2 cups Arborio rice
1 small sweet onions, chopped
6 cups chicken stock
1 cup dry white wine
1 clove garlic, minced
2 T. butter
1/4 cup Parmesan cheese
1/4 oz. dried Porcini mushrooms

Heat the chichen stockand hold warn over medium low heat.  

Place dried mushrooms in a spice or coffee grinder and grind until a fine powder.

Heat pot or skillet large enough to hold all ingredients on medium high  and add the olive oil and onions.  When onions are almost translucent add the garlic, cook for about 30 seconds, mixing constantly.  Add the rice and stir with a wooden spoon to toast the rice for about 2 or 3 minutes.  Add the wine and continue to stir until all the wine is absorbed.  
Add about 2 cups of the chicken stock and the ground mushrooms, cook until all chicken stock is absorbed, gently stirring often.  
Do not add more stock until the first addition is absorbed.  Add 2 more cups of chicken stock and stir gently.    Add final 2 cups of stock and continue to stir.  Only add the final 2 cups of stock when all other stock is absorbed.

Once  stock is absorbed removed the pan from the hear and add the butter and cheese, stir gently  once more until butter is melted.

Serves 4 - 6

Toasted Brioche with Goat Cheese, Caramelized Figs and Candied Chanterelle Mushrooms

1 oz. dried Chaterelle Mushrooms, rehydrated (reserve water used to rehydrate mushrooms)
1 cup sugar
32 Black Mission figs
4 oz. goat cheese, room temperature
4 slices of Brioche, toasted

Place one cup of the water from rehydrating the mushrooms (add water if needed to make one cup) and sugar in a small sauce pan over a medium heat.  Once all sugar has dissolved add the mushrooms and bring to a simmer. 
Simmer for 5 or 6 minutes and allow to cool to room temperature.  Remove mushrooms from syrup and drain slightly on a paper towel.  Reserve syrup.  Chop mushrooms into small pieces.

Remove the skin from the figs, cut each fig in half.  Heat a non-stick skillet, sprayed with canola oil, over medium heat.  Place figs, cut side down, in hot skillet and cook until caramelized (watch closely).  gently turn each fig half over and caramelize the other side.  Removed from heat.

Spread about one ounce of goat cheese on each slice of toasted brioche.  Place 8 fig halves on each slice, top with chopped mushrooms and drizzle with reserved mushroom syrup to taste.

Serves 4