Mushrooming Together

Be Thankful for Mushrooms
All recipes by Rachel

Shiitake Stuffing

A Thanksgiving dinner just wouldn’t be complete without homemade stuffing. The shiitake’s hearty texture and the earthy flavor of the rye and sage gave this stuffing a wholesome taste. I used a marble rye, but this could be substituted with a crusty white loaf or even cornbread.

About 3 C shiitakes, cleaned stemmed, roughly chopped

1 loaf rye bread

3 celery stalks, chopped

1 leek, roughly chopped

1 clove garlic, minced

Extra virgin olive oil, about 2 Tbsp

2 Tbsp butter

½ C dry white wine

2 C vegetable stock, more or less to moisten-could use chicken stock

1 C walnuts, toasted

1 tsp sage

½ tsp thyme

1 Tbsp parsley

2 eggs beaten

Salt and pepper to taste

Preheat oven to 400. Toast the bread slices (until slightly golden) and walnuts (15 or so min.) Cut the bread into small bite size chunks. Heat the oil in a large skillet. Cook the celery, leeks, and garlic until tender. Add the mushrooms and butter and cook until mushrooms give off liquid. Add the wine, herbs, salt and pepper and reduce. Mix the bread chunks and walnuts with vegetable mixture. Mix in the eggs and stock. Spoon into a buttered casserole dish. Bake for about 20-25 minutes, or until slightly golden.

Braised Stuffed Cabbage on Winter Vegetable Stew

This recipe was inspired by Julia Child’s stuffed cabbage. And, much like Julia’s recipes, these measurements are approximations and may be altered to taste. It is rather putsy and its many steps will keep you occupied for quite a while. However, the end result is delicious, wholesome, and beautiful. Let the cabbage sit at room temperature for a good 10 minutes before cutting or the slices and wonderful layers will fall apart. The caraway may be omitted if you have an aversion its bold flavor, but I suggest trying it, as it takes on a different flavor than one may assume.

Stew together:

3 large carrots, peeled and diced

1 turnip, peeled and diced

3 stalks celery, ends trimmed, diced

2 leeks, rinsed and diced

½ onion, minced

5 cloves garlic, roughly minced

2 C vegetable stock

¼ C white cooking wine, or other dry white wine

2 Tbsp parsley

1 tsp thyme

1 tsp Herbs de Provence

½ tsp whole caraway seeds

2 C rough chopped shiitake mushrooms

Heat 3 Tbsp extra virgin olive oil in a cast iron skillet. Add garlic and sauté until fragrant, but not soft. Add all other vegetables except mushrooms, sauté until onions are translucent and turnips are slightly soft. Add mushrooms and cook 5 minutes. Add white wine, stock, and spices. Let simmer for 10 minutes.

Cabbage Stuffing

1 ½ C cooked Arborio rice

2 Tbsp unsalted butter

2 C ground beef, drained, seasoned with salt and pepper (vegetarian crumbles work, too!)

½ C minced onion

2 cloves garlic, minced

1 C vegetable stock

½ tsp black truffle oil (omit if unavailable)

2 Tbsp extra virgin olive oil

In a small skillet, heat 2 Tbsp extra virgin olive oil. Add garlic and cook until light brown. Add onion and sauté until translucent. Add soy crumbles and cook, stirring often, until warm. Add butter and drizzle on black truffle oil. Add stock, salt, pepper, Herbs de Provence, and rice. Simmer until reduced. Set aside.

Cut the end off the cabbage. Carefully peel off the outside leaves. You will need about 12 leaves. Rinse and pat dry. Lay a sheet of aluminum foil on a flat surface. Lay three leaves flat and spread about 1 cup rice and soy crumble mixture. Lay another layer of three leaves, followed with more filling. Repeat until filling is gone and finish with a layer of cabbage. Bring the foil up and around the cabbage, pressing the sides with hands into a ball shape. Try to imitate the cabbage head shape. Pinch the top of the foil so there is only a small hole. Place hold down on top of stew, cover, and bake for 1 ½ to 2 hours in a 350 degree oven.

Remove the cabbage bundle and let sit for 10 minutes. Carefully remove foil and slice into wedges. Serve over stew.

Creamy Mushroom and Leek Pie

1 recipe pate brise or store-bought pie crust

1 lb. mixed mushrooms (shiitake, oyster, maitake, the possibilities are endless)

1 large leek, roughly sliced

4 cloves garlic, minced

3 Tbsp unsalted butter

2 Tbsp extra-virgin olive oil

½ C dry white wine

1 Tsp thyme

¼ C parsley

Salt and pepper to taste

Sauce

2-3 Tbsp flour

3 Tbsp unsalted butter

2 C milk

½ C heavy cream

¼ tsp nutmeg

Parmesan and smoked gouda, if desired

Place the piecrust in a buttered pie tin, poking holes in the bottom. Preheat oven to 400.

Heat oil in a large skillet. Add garlic and leeks and cook until tender. Add mushrooms and butter and cook until liquids have been reduced. Add the wine, thyme, and parsley, cook until reduced (5-10 minutes).

For the sauce:

In a small pot, melt the butter and add the flour, creating a roux. Slowly add the milk and cream, whisking constantly. If it is not thickening, add a little more flour or a tiny bit of cornstarch. Add the nutmeg and salt and pepper. If desired, sprinkle in some grated Parmesan.

Mix the mushroom mixture and sauce. Pour it into the piecrust and top with slices of gouda. Place the second crust on top, cutting and fluting as desired. Cut air vents in the top. Cover the edges with tin foil and bake for 15 minutes. Reduce the heat to 350 and bake for another 30-45 minutes, or until crust is golden and flaky.

Shiitake and Green Bean Casserole

The holidays just aren’t the same without green bean casserole. The addition of shiitakes and tender red potatoes takes the same-old same old to pleasantly surprising. You could even top the potatoes with French-fried onions for tradition’s sake!

About 1 lb shiitake, stemmed and sliced

2 cans green beans, or an equal amount fresh or frozen

1 yellow onion, minced

¼ C dry white wine

½ C heavy cream

¼ C milk-add more to make it creamier

2 Tbsp butter

2 cloves garlic

3-4 large red potatoes, sliced paper-thin

Salt and pepper

Parsley and/or thyme to taste

Extra virgin olive oil

Heat the oil in a skillet, add garlic and onions, cook until translucent. Add the mushrooms and butter, cook until tender. Add the wine and herbs, reduce. Pour in milk and cream, and some Parmesan if desired. Add the beans last (if canned) or when you add the mushrooms (if fresh or frozen). Pour into a large casserole dish. Toss the potato slices with olive oil, salt and pepper. Layer them on top and sprinkle with parsley and Parmesan. Bake at 375 until the potatoes are tender and golden.