EDIBLE MUSHROOMS

 

      

                                                             Edible Fungi
                

Edible mushrooms are the fleshy fruit of certain species of microfungi.  They can appear either below the ground (hypogeous) or above the ground (epigeous), where they might be picked by hand.  One must be extremely careful while picking wild mushrooms because they might be poisonous. 

 

Mushrooms are cultivated for their nutritious and culinary values.  Dried mushrooms, especially shiitake are sources of deep tasty flavour. 

Some people may be allergic to mushrooms so one must eat a very small amount and wait to see the reactions. 

 

I am giving you below a few recipes for edible mushrooms.

 

 

                                                PICKLED MUSHROOMS

 

500 g (1 lb) small, fresh mushrooms

2-3 garlic cloves, peeled

2-3 red sweet peppers

2-3 pickled pearl onions

2 cloves

A few peppercorns

Salt to taste

Vinegar

 

Peel the mushrooms and blanch them for 4-5 minutes in boiling, salted water. Strain them thoroughly and place them in a sterilized jar interspersed with the garlic cloves, red peppers, pearl onions and peppercorns.  Pour in the vinegar and a little salt, if necessary, and cover the jars with parchment paper rounds and seal with their lids.  

The mushrooms can be kept for 1 ½ months.

 

                                    MUSHROOMS PRESERVED IN OLIVE OIL

1 kg (2 lb) mushrooms

1 litre (4 cups) white vinegar

1 ½ litres (6 cups) water

6 bay leaves

3 rosemary twigs, cut into 6 pieces

2 sage twigs, cut into 6 pieces

2-3 garlic cloves, peeled and sliced

Salt and freshly ground black pepper to taste

Olive oil to cover

Trim, wash and dry the mushrooms and chop the thickly.  Boil the water and vinegar and drop in the mushrooms and simmer for 4 minutes.  Strain thoroughly and place on thick towels and cover with extra towels and set aside for 12 hours.

 

Then place them in sterilized jars interspersed the herbs and garlic and cover with olive oil seal with baking parchment rounds and seal tightly, turning the jars upside down occasionally.

 

 

                                    CHICKEN CUTLETS WITH MUSHROOMS

2 chicken breasts

250 g (½ lb) mushrooms

2 tbsp olive oil

1 onion, peeled

2 garlic cloves, peeled

Parsley

250 ml (1 cup) white wine

500 ml (2 cups) vegetable stock

A little salt, if necessary, and plenty of freshly ground black pepper

Chopped parsley

 

Cut the chicken breasts into fillets and thinly slice the mushrooms.  Grate the onion and sauté in a little olive oil.  Then add the mushrooms, garlic and chicken and season with salt and freshly ground black pepper to taste and cook until the chicken is golden all over.  Then pour in the wine and when the alcohol evaporates add the stock, cover the saucepan and simmer gently for 20 minutes until the chicken is tender.  Serve sprinkled with chopped parsley.     

 

 

                                       VEAL CUTLETS WITH MUSHROOMS

 

1 kg (2 lb) veal cutlets

2 tbs olive oil plus more

500 g (1 lb) mushrooms, wiped, sliced and sautéed in a little olive oil

1 onion, peeled and grated

2 garlic cloves, peeled and sliced

3 ripe tomatoes, halved, deseeded, grated skins discarded

30 g (1 oz) butter

Parsley

Salt and freshly ground black pepper to taste

 

Place the cutlets in a roasting tin, brush with olive oil and season with salt and pepper. Pour in the wine and place in an oven preheated to 180 C (350 F) and bake for 30 minutes, adding the stock in portions.  Then add the mushrooms, the grated tomatoes, and cook until the sauce thickens.  Stir in the butter for extra taste.

Serve sprinkled with chopped parsley and mashed potatoes.  

 

 

                                      LAMB WITH OYSTER MUSHROOMS

1 ½ kg (3 lb) lamb, boned and extra fat discarded

500 g (1 lb) oyster mushrooms

2 onions, peeled and grated

3 garlic cloves, peeled and sliced

Olive oil

250 ml (1 cup) dry white wine

Salt and freshly ground white pepper to taste

2 tsp fresh thyme leaves

1 heaped tbsp Dijon mustard or more if preferred

500 ml (2 cups) tasty meat stock

Sautéed carrots and peas

 

Wipe, slice the onions and sauté the mushrooms with the onion, garlic and thyme until golden, and set aside.  Preheat the oven to 180 C (350 F).

 

Season the lamb with salt and pepper and massage it with the Dijon mustard.  Place it in a tin and bake for 35-40 minutes, until the meat is tender.  Then add the sautéed mushrooms and cook for a few minutes more.

 

Serve the lamb, sliced, with the mushrooms accompanied with buttery carrots and peas.

 

 

                             CROQUETTES WITH MUSSELS AND MUSHROOMS

1 kg (2 lb) mussels, scrubbed and threads removed

125 ml (½ cup) white wine

 

250 g (½ lb) mushrooms, trimmed

100 ml (½ cup minus 2 tbsp) olive oil

250 ml (1 cup) dry white wine

1 onion, peeled and grated

2 spring onions, trimmed and finely sliced

1 garlic clove peeled and sliced

 

½ cup plain flour

2 eggs, separated, whites whipped to soft peaks with a pinch of salt

The juice of l lemon

1 bouquet garni (bay leaf – celery – dill – parsley – thyme)

Salt and pepper to taste

 

Place the mussels with the white wine and heat until the mussels open.  Discard any that remain closed.  Remove the mussel flesh and place them a bowl and reserve the liquid.

 

Sauté the onion, spring onions and garlic in olive oil until the onion becomes translucent the add the mushroom and cook until tender

 

In the meantime, cook the flour in olive oil, add the bay leaf and stir until golden.  Pour in the mussel liquid double strained to prevent and possible sand, and simmer gently, stirring constantly until the sauce thickens.  Remove from the stove and discard the bay leaf.  Let the mixture cool a little and stir in the egg yolks and fold in the whipped egg whites.

 

Shape walnut-sized balls, press them into patties and place them in a baking tin lined with poled baking parchment.  Brush each patty with olive oil, cover with parchment and tin foil and bake for 30.  Then remove the parchment and foil and cook until puffed and golden.