By Eileen Goltz
A Note about Mushrooms
Shitake mushrooms may be used after a thorough washing.
Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. thoroughly examine all the inner sections. If insects are found, mushroom must be discarded.
1. Remove stem from mushroom cap..
2. Examine the detached stem for any sign of worms.
3. Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
4. Wash thoroughly.
Portabellas (Portobellos), Shiitakes, Criminis and White mushrooms are the most commonly used varieties, but the more exotic mushrooms like Morels, Oyster mushrooms, Enokis are becoming increasingly popular (and available) in grocery stores around the country.
When you're selecting Mushrooms look for mushrooms with a fresh, smooth appearance, free from major blemishes, with a dry (not dried) surface. A closed veil (the thin membrane under the cap) indicates a more delicate flavor; an open veil means a richer flavor.
When storing mushrooms you should keep the mushrooms refrigerated. They're best when used within several days after purchase. Do not rinse mushrooms until ready to use. To prolong their shelf life, store the fresh mushrooms in a porous paper bag. Always remove plastic overlay from packaged mushrooms. Avoid airtight containers- this causes moisture condensation which speeds spoilage.
When cleaning your mushrooms gently wipe the mushrooms with a damp cloth or soft brush to remove occasional peat moss particles. Or, rinse with cold water and pat dry with paper towels.
You should note that fresh mushrooms
don't freeze well. But if it's really necessary to freeze them, first saute
in butter or oil or in a non-stick skillet without fat; cool slightly, then
freeze in an airtight container up to one month.
RED PEPPER AND BOURSIN STUFFED MUSHROOMS
Preheat oven to 350. Separate mushroom
caps from stems; set aside. On a shallow baking pan place caps rounded side
up. Using 2 tablespoons of the olive oil, brush outside of mushrooms; turn
mushrooms cavity side up; set aside. Chop mushroom stems (makes about 3/4
cup). In a small skillet heat remaining 1 tablespoon olive oil until hot.
Add chopped mushroom stems; cook, stirring frequently, until golden, about 3
minutes. Stir in roasted peppers, garlic, salt and black pepper; cook and
stir, until garlic is fragrant, about 2 minutes. Add wine; cook, stirring
constantly, until evaporated, about 1 minute. Remove from heat; stir in
cheese and breadcrumbs. Fill reserved mushroom caps with sauteed mushroom
mixture, dividing evenly. Bake until mushroom caps are tender, about 10 to
15 minutes. Serves 4
1 pound fresh white mushrooms, quartered
(about 5 cups) In a small saucepan combine vinegar, sugar, peanut butter,
soy sauce, sesame oil, garlic, ginger, salt and crushed red pepper. Cook
over medium-low heat, stirring frequently, until hot, about 4 minutes.
Meanwhile, in a large bowl place mushrooms; pour hot marinade over
mushrooms; toss to coat. Let stand at room temperature to blend flavors,
about 20 minutes. Serve as is or toss mushroom mixture with romaine lettuce,
chopped bell pepper and enoki mushrooms, if desired. Serves 6
Preheat oven to 300. In a bowl whisk
together the wine, broth, cranberry concentrate and flour to blend; pour the
mixture into 15 x 10 x 2-inch roasting pan. Place the onion, garlic and
rosemary on top of the marinade. Sprinkle brisket on all sides with salt and
pepper. Place the brisket, fat side up, in the roasting pan. Spoon some of
wine mixture over the top and sides. Cover the pan tightly with heavy-duty
foil. Bake brisket until very tender, basting with pan juices every hour,
for about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room
temperature. Thinly slice brisket across grain. Arrange slices in pan with
sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead.
Covered and refrigerate.) An hour before you're ready to serve preheat oven
to 350. Place the mushrooms and cranberries in the sauce around brisket.
Cover the pan with foil. Bake until mushrooms are tender and brisket is
heated through, about 30 minutes (40 minutes if brisket has been
refrigerated). Transfer the sliced brisket and sauce to platter and serve.
Serves 8. This is great with broasted sweet potatoes.
Place barley in heavy large saucepan.
Cook over medium heat until pale golden, shaking pan occasionally, about 10
minutes. Add broth to pan and bring to boil. Reduce heat to medium-low,
cover and simmer until barley is tender and broth is absorbed, about 35
minutes. Uncover and let barley cool. Char poblano and red bell pepper over
gas flame or in broiler until blackened on all sides. Enclose in paper bag
and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
Place barley, poblano and red bell pepper in large bowl. Add tomatoes and
next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can
be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature
before serving.) Prepare barbecue or broiler (medium-high heat). Spray
mushrooms with nonstick spray; sprinkle with salt and pepper. Grill (or
broil) until cooked through, about 4 minutes per side. Transfer the meat to
a work surface and slice thinly.
© Eileen Goltz 2003