Creamy Semolina with Roasted Mushrooms

Ingredients

1. 1 pound white button mushrooms, quartered
2. 1 pound shiitake mushrooms, stems discarded and caps quartered
3. 1/4 cup plus 2 tablespoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 5 cups veggie stock
   
6. 1 1/2 cups semolina (10 ounces)
7. 2 tablespoons unsalted butter
8. 1/2 cup freshly grated Parmigiano-Reggiano cheese
9. 2 tablespoons chopped flat-leaf parsley

Directions

1. Preheat the oven to 425°. In a large baking dish, toss the mushrooms with the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring the mushrooms occasionally, until their liquid has evaporated and the mushrooms are lightly browned and tender.
2. Meanwhile, in a large saucepan, bring the stock to a simmer. Whisk in the semolina in a thin stream and bring to a boil, whisking to prevent lumps. Cook, stirring, until thick and creamy, about 3 minutes. Stir in the butter and cheese and season with salt and pepper. Pour the semolina into a large bowl and top with the roasted mushrooms. Garnish with the parsley and serve.

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Gnocchi with Wild Mushrooms

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 pounds mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)
• 2 shallots, minced
• ¼ cup dry vermouth
• ¾ cup veggie broth
• ½ cup heavy cream
• 1 teaspoon chopped thyme
• Salt and freshly ground pepper
• 2 pounds fresh or frozen prepared gnocchi
• 6 tablespoons freshly grated Parmesan cheese
• 1 teaspoon white truffle oil (optional)

Directions

1 Preheat the broiler. In a large ovenproof skillet, heat the olive oil with the butter. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the vermouth and cook until evaporated. Add the stock, cream and thyme, season with salt and pepper; bring to a boil.

2 Meanwhile, in a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well. Add the gnocchi to the mushrooms and simmer, stirring, for 1 minute. Stir in ¼ cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top.

3 Broil the gnocchi 6 inches from the heat for 2 to 3 minutes, until golden and bubbling. Drizzle with truffle oil and serve.

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Porcini Mushroom Tartlets

Ingredients

• 1 cup walnuts
• 10 ounces frozen all-butter puff pastry, thawed and chilled
• 3 tablespoons unsalted butter
• 2 large onions, thinly sliced
• Salt and freshly ground pepper
• 3/4 pound medium porcini or cremini mushrooms, trimmed
• Extra-virgin olive oil, for brushing
• Snipped chives

Directions

1. Preheat the oven to 350°. In a pie plate, bake the walnuts for about 8 minutes, or until lightly browned, then let cool and coarsely chop. Line a medium baking sheet with parchment paper.
2. Unfold the puff pastry and cut out four 4-inch rounds about 1/8 inch thick. Transfer the rounds to the prepared baking sheet and prick all over with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake the pastry for about 25 minutes, or until it is cooked and browned; remove the pastry from the oven. Increase the oven temperature to 400°.
3. Meanwhile, melt the butter in a large skillet. Add the onions and cook, stirring, over moderately high heat for 4 minutes; then cook over low heat, stirring often, until soft and golden, about 50 minutes; let cool. In a food processor, coarsely puree the onions and walnuts. Season with salt and pepper.
4. In a medium saucepan of boiling water, blanch the mushrooms until just tender, about 2 minutes. Drain, pat dry and slice 1/4 inch thick.
5. Spread the pastry rounds with the puree and arrange the mushrooms, overlapping, on top. Brush with olive oil and bake for 10 minutes, or until hot. Garnish with chives and serve.

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Umami Mushroom Morsels

Ingredients (Makes 3 servings)

1 8oz package mushrooms
1/4 cup sesame oil
1/3 cup Kikkoman Soy Sauce
2 cloves garlic, chopped
1 tablespoon sesame seeds
2 tablespoons grated parmesan cheese
2 tablespoons chopped cilantro

Instructions

Heat sesame oil in a large skillet over medium heat. Add mushroom slices, saute and stir for 5 minutes. Add soy sauce, garlic, and sesame seeds and saute for an additional 10 minutes. Toss with grated parmesan cheese and cilantro. Serve warm.

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Wild Mushroom Dip

Ingredients

• 2 cups dry white wine such as Chardonnay
• 2 .5 oz. containers dried wild mushrooms, mixed variety
  
• 2 8 oz. packages low fat cream cheese, cut into 1-inch cubes
• 2 10-3/4 oz. cans condensed fat free cream of mushroom soup
• 2 cups shredded mozzarella cheese
• 1 tsp. dried tarragon
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Directions

1. In a microwave-safe bowl, heat white wine on high-heat setting for 3 to 5
minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate.

2. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste.

3. In a large bowl combine pureed mushroom, 2/3 cup reserved mushroom liquid, and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker.

4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once halfway through. Makes 12 servings.

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Creamy Polenta with Sautéed Spinach and Mushrooms

Ingredients

• 4 cups simple marinara sauce (no meat or cheese, homemade or your favorite pre-made)
• Olive oil
• 4 cloves garlic, thinly sliced
• 2 bags pre-washed spinach
• 3 cups sliced fresh mushrooms (button, baby portabella or crimini)
• Salt, to taste
• 1 cup heavy whipping cream
• 1 cup veggie stock
• 2 cups water
• 1 1/2 teaspoons salt
• 1 1/2 cups polenta
• 4 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Freshly ground black pepper, for serving

In a medium saucepan, simmer marinara to keep warm until serving time. In a large skillet, heat about a tablespoon of olive oil over medium-high heat and add garlic. After 30 seconds, begin adding spinach, moving it around in the pan and adding more until it is all wilted. Add a sprinkle of salt, to taste, then remove the spinach to a strainer set over a bowl to drain some of the excess water off. Wipe out the skillet and add another tablespoon of oil, then over medium-high heat, sauté mushrooms with a pinch of salt. Remove to a bowl.

In a large saucepan, combine the heavy cream, chicken stock and water. Bring to a boil. Add the salt, then slowly pour in the polenta as a steady stream, stirring while you pour. Reduce the heat to simmer and continue stirring until the polenta is smooth and has large bubbles popping on the surface (like lava!). Simmer until very thick but not stiff, about 5-7 minutes. Take off heat and stir in butter and cheese. Spoon into bowls and top with a 1/4 cup of marinara sauce, then with the sautéed veggies. Serve immediately with extra grated Parmesan and freshly ground black pepper. Makes 6-8 servings.

Written by: Shannon Oelrich