FOUR Mushroom recipes for our Mushroom winners!
In one of our recent giveaways we offered winners a choice of their own Porcini, Blue Oyster, White Pearl, and Chicken of the Woods mushroom growing kits. It may be a while before our new mushroom tycoons see their first crops, but Kyle’s ahead of the game with a recipe for each of our winning varieties! You don’t need your own mushroom plantation to enjoy these, though. Try them all yourself, and feel free to change up the mushroom varieties and recipes!
Oyster Mushroom Pizza with Paprika and Chives
Ingredients:
-
- 1 tablespoon unsalted butter
- 2 oyster mushroom clusters broken/chopped into 1 to 2-inch pieces
- 1 large garlic clove minced or pressed salt and freshly ground black pepper
- 1 (14- to 16-ounce) ball pizza dough
- Extra-virgin olive oil
- 1 handful baby spinach
- ½ cup finely shredded Parmesan cheese
- Sweet paprika for sprinkling
- ¼ cup heavy cream
- 1 tablespoon chopped fresh chives (or more as desired)
Instructions:
-
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).
- Melt the butter in a skillet over medium heat. Add the garlic and mushrooms and cook, stirring frequently, until the mushrooms are just tender. Sprinkle with salt and pepper to taste and remove the pan from the heat.
- Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a floured pizza peel (if using a baking stone/steel).
- Brush the dough lightly with olive oil, making sure to get all the way to the edges. Scatter the mushrooms evenly on top, followed by the spinach. Season with a pinch of salt and a grind or two of black pepper, then add the Parmesan cheese and sprinkle with paprika. (Make sure you don’t add clumps of paprika; hold the jar about 6 inches above the pizza and sprinkle as evenly as you can in a zig-zag pattern.) Drizzle with the cream.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven and sprinkle with the chives. Wait about 5 minutes before slicing and serving.
Makes (1) 12” pizza Prep: 10 min, Cook: 10 min, Total: 20 min
Original recipe from Thursday Night Pizza
Stewed Fresh Porcini Mushrooms
Ingredients:
-
- 1/4 cup olive oil
- 2 cloves garlic, finely minced or crushed
- 1 tablespoon fresh thyme, parsley leaves, or nepitella
- 1 pound porcini mushrooms, cleaned and cut into 1/4-inch-thick slices, stems, and caps
- 1 medium plum tomato, diced
- 1 to 2 tablespoons white wine, or broth
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley leaves, for garnish
Instructions:
-
- Heat the olive oil in a heavy-bottomed pan over medium heat.
- Sauté the garlic and thyme or parsley (or nepitella) in the olive oil for 1 to 2 minutes, or until the garlic just turns pale golden.
- Add the mushrooms, increase the heat to high, and cook, stirring, until the mushrooms have given off their water.
- Reduce the heat to low, stir in the tomato, and simmer for about 30 minutes (this gives the tomato the time it requires to cook down into the sauce). Should the mushrooms begin to dry out, sprinkle them with white wine or broth.
- Season to taste with salt and pepper, garnish with fresh parsley.
3-4 Servings Prep: 5 min, Cook: 35 min, Total: 40 min
Original recipe from The Spruce Eats
Sautéed Oyster Mushrooms with Garlic
Ingredients:
-
- 10 ounces (284 g) oyster mushrooms
- 1 tablespoon (15 ml) extra virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons (30 g) butter
- 1 clove garlic, finely chopped or grated
- ¼ cup (15 g) fresh Italian parsley leaves
Instructions:
-
- Prep the mushrooms: Gently pat the mushrooms with a clean towel to absorb any excess moisture. Trim off the hard stem at the base of each clump of mushrooms. Separate large clusters into more bite-sized pieces, using your hands or a knife.
- Place a large (10-12-inch) nonstick pan over medium-high heat. When a drop of water sizzles and evaporates on contact, add the oil to the pan. Arrange the mushrooms in one layer. Cook, without turning, until one side is golden brown and crisp. Sprinkle with salt and pepper to taste and toss. *Note: If the mushrooms don’t fit in one layer in your pan, cook them in 2 batches, adding a little more oil as needed.
- Transfer the mushrooms to a serving platter. Without returning the pan to the heat, add the butter, garlic and parsley to the hot pan, swirling until the butter melts and the garlic is fragrant.
- Pour the garlic butter over the mushrooms and serve.
4 Servings Prep: 10 min, Cook: 10 min, Total: 20 min
Original recipe by Karen Tedesco on Family Style Food
Chicken of the Woods Mushroom Picatta
Ingredients:
-
- ¾ lb. (or more) chicken of the woods mushrooms
- ½ cup all-purpose flour
- 1 tsp salt, plus more to taste
- ¼ cup olive oil (and more, if needed)
- ¼ cup nutritional yeast or finely grated vegan cheese
- ½ cup dry white wine
- ¼ cup lemon juice
- ¼ cup of capers
- 3 TBSP vegan butter
- ½ lb. spaghetti
- Fresh parsley (optional)
- Black pepper, freshly ground to taste
Instructions:
-
- Clean the chicken of the woods, and slice so they are fairly thin (about ¼-½ inch thick. Depending on your chicken, this might be about the thickness that the petals grew in). Preheat the oven to 230 degrees, and place a metal baking sheet in the preheating oven.
- In a medium sized bowl, whisk together the flour, salt, and vegan cheese/nutritional yeast (if using). Dip the mushrooms into the flour, pressing slightly so that the mushrooms are lightly coated. In a large skillet, heat the olive oil. Once the oil is hot, cook the chicken of the woods (in batches, if needed) for 4 minutes on each side- as you cook bits of flour might come off and burn, but that will be incorporated into the sauce later. Put the cooked pieces on a baking tray in the warmed oven. Add more oil to cook all pieces, if needed.
- Put a pot of water on to boil for the pasta. As cook as directed on the box, time so it has finished cooking around when your sauce is complete.
- Once all the mushrooms have been cooked, pour the wine, capers and lemon juice directly into the same pan you were cooking with. Use a wooden spoon to scrape down the sides and bottom of the pan, and whisk to incorporate all the remaining oil and browned flour in the pot. Bring to a simmer for 3-4 minutes before adding the vegan butter and whisking together once it has melted. Add the cooked pasta, and toss to coat each noodle.
- Plate the pasta first, with the chicken of the woods on top and garnish with parsley, if desired.
Original recipe from Very Vegan Val
