Dried Mushrooms



	The Wild Dried Mushrooms
	Mushrooms have a long history, dating back as far as ancient Egypt, where they were referred to as "Sons of Gods sent to earth on thunderbolts". Considered as a delicacy for thousands of years in many cultures, they are whimsically best remembered as those cute dancing people in Disney's movie "Fantasia" or as a dangerous poison in Snow White. A mushroom is not a vegetable or a fruit. It belongs to the plant group fungi as do yeast, truffles, and bread mold. . They have no root and are not planted. They grow usually in dark, dank areas, drawing sustenance from other living or decaying vegetation. The French were the first to cultivate mushrooms on a commercial scale, starting in the 19^th century. Many popular varieties have been domesticated, making them available year- round and affordable on the market, but gourmets prefer wild mushrooms, which are more flavorful.
	How to reconstitute dried mushrooms: Rinse mushrooms well under cold running water, then soak in lukewarm water for about 20 minutes or until soft . Trim ends. Note that the morels may need several rinsing to rid them of grit due to their honeycombed caps. The steeping liquid is much too flavorful to toss. Strain it through a coffee filter to remove grit. Use it to flavor gravies, soups, sauces, etc. Weight & Measures: 3 oz. dried mushrooms = 1 lb. fresh 1 lb. raw mushrooms = 5-3/4 cup whole = 6 cups sliced (1/8" thick) 3-1/2 oz. sliced (1/8") = 1-1/3 cup raw = 1/2 cup cooked Storage: Store dried mushrooms in air- tight container. Also be sure your hands are dry before reaching into the container or you may introduce just enough moisture to spoil them. Dried mushrooms can be stored indefinitely in the freezer.
		Porcini (Boletus Edulis): If there is a universally popular wild mushroom, it may be Boletus Edulis. They are prized delicacy due to a short growing season. They have a pungent woodsy flavor with aromas of both wine and nuts that are much regaled. Their texture is smooth and meaty. Porcini are compatible with seasonings such as garlic, shallots, parsley, basil, lemon, salt, and pepper. Tomato sauce and/or wine also enhance the flavor. Chefs prefer to sauté them slowly in olive oil and butter before adding them to the dish they are preparing. Recipe: Baked Polenta with Cream and Porcini
	Cèpe: Those are interchangeable with Boletus Edulis. They have a deep, rich taste and an intense and aromatic smell. Many chefs use them to flavor soups and sauces for polenta and pasta. Recipe: Mushrooms Gravy
		Chanterelle: Also known as "girolle" this mushroom has a magical appeal for most culinary experts. Not all chanterelles are alike. European forms are usually about the size of a thumb whereas in the eastern United States they are the size of a fist. Europeans and easterners claim that their varieties are tastier than those from the West Coast. Chanterelles are meaty and chewy and have a delicate, nutty flavor with an aroma variously described as apricot or peachlike. One of the best ways to cook them is to sauté them in butter. Cream or half and half and chicken broth are good additions. Chanterelles bake well and retain their flavor after long cooking. Eggs, chicken, pork, and veal harmonize beautifully with them. Serve this over rice or pasta. Potatoes will overpower the chanterelle flavor, as will many other vegetables. Recipe: GoldenChanterelle Puffs
	Black Chanterelle: A black relative of the chanterelle is unfairly called "the trumpet of death". Smaller in size than the golden chanterelle, the black chanterelle is delicious and hard to find. The texture is crisp and firm, like the Asian wood ear mushroom, but it is much more tasty. Add it to soups or stews for texture and flavor. Many chefs grind them into a powder to sprinkle on top of dishes or to add to casseroles or soups for a rich mushroom flavor. Recipe: Black Chanterelles with Chestnuts and Wine
		Morel: The small, seductive, yet humble morels are "the lord of the orchards and forests". So esteemed is this fungus that its French admirers will travel hundreds of miles in its pursuit. Part of the morel's mystique is its ability to blend into the background. Morels are highly prized by gourmets for theirt smoky, earthy taste and yet difficult to describe intense flavor. There is no substitute for butter to bring out its subtle and treasured character. It adjusts extremely well to a light cream sauce with Madeira wine, which can be poured over chicken breasts or thin slices of veal. Recipe: Morel CreamSauce
	Forest Mix: Porcini, Cèpe, Ear Mushrooms (Black Fungus) & Oyster Mushroom (Pleurotte). Recipe: "Consommé Sylvestre"& Wild Mushroom and Fontina Cheese Omelets
	GOURMET RECIPES
	Mushroom Gravy The strong flavor of dried Cèpes makes an outstanding gravy. Serve over ravioli, pasta, polenta, or use for a chicken cacciatore/châsseur. Sprinkle freshly grated Romano cheese on top. 3 oz. dried porcini or cèpe - 1 lb. lean ground beef - 2 Italian sausages, cut into pieces - 1 onion & 1 shallot, chopped - 2 garlic cloves, minced - 1/4 cup chopped fresh parsley - fresh or dried rosemary, sage, oregano, or basil to taste - one 6 oz. can tomato paste - 1 cup dry white wine - two 8 oz. cans tomato sauce- 1 tbsp. butter Soak the mushrooms in warm water to cover for about 15 minutes, squeeze dry and finely mince them. Reserve the liquid. In a large, heavy saucepan, sauté the beef and sausages until lightly browned. Add the onion, garlic, parsley, mushrooms, and herbs. Mix the tomato paste with the wine. Add to the gravy along with the tomato sauce and the soaking liquid from the mushrooms. Simmer until thick, about 30 to 45 minutes.
	Baked Polenta with Cream and Porcini In olden times polenta was eaten alone, or at most with a couple of slices of cheese or a little milk. Traditionally it was food for the poor, considered unworthy of the aristocratic table. But these days it is enriched with a variety of ingredients and forms the basis of many tasty dishes. It can also be served as a main meal and is very practical, because it can be made ahead and reheated at the last minute. For Polenta: 6 cups water-sea salt* - 2 1/2 cups polenta* For Sauce: 2 cups heavy cream -1 cup freshly grated Parmesan cheese - 1/4 cup butter - oz. dried porcini rehydrated - freshly ground pepper - 1 tblsp. chopped parsley FOR POLENTA: Bring the water to a boil with a little salt. Sprinkle the cornmeal into the boiling water, stirring with a wooden spoon. Simmer, stirring all the time, for about 30 minutes. Pour the polenta into a large baking dish rinsed in cold water; spread it 1 1/4 inches thick and set aside to cool. FOR SAUCE: Mix the cream with the Parmesan. Heat the butter in a small skillet, add the mushrooms and sauté for 5 minutes over moderate heat. Season with salt and pepper, sprinkle with parsley and remove from the heat. Preheat oven to 350°F. Turn out the polenta and slice it half horizontally into 2 thin sheets. Pour a small amount of the cream mixture into the baking dish and place the lower half of the polenta on it. Pour over half the cream and replace the top half of the polenta. Scatter with the mushrooms and the remaining cream. Bake for 30 minutes in the preheated oven. Serve hot.
	Morel Cream Sauce Serve this sauce on top of buttered toast, over mashed potatoes or with fettuccine, roast chicken, veal or pan-fried trout. 1 oz. dried morels, rehydrated - 1 cup boiling water - 1 tblsp. unsalted butter - 1 large minced shallot - 1 cup heavy cream - 1/2 tsp. finely chopped fresh thyme - 1 tsp. fresh lemon juice In a saucepan, melt the butter over moderate heat. Add the shallot and cook until translucent, about 1 minute. Stir in the morels and season to taste with salt and freshly ground pepper. Pour in the mushroom liquid, stopping when you reach the grit. Boil over high heat to reduce by half, about 6 minutes. Add the cream and thyme, then simmer over moderately high heat until reduced by a third, about 5 minutes. Season with salt, pepper and the lemon juice.
	Golden Chanterelle Puffs (35) Chanterelle puffs are a light and elegant party food. Serve them with a white wine such as Traminer, Riesling, or Sauvignon Blanc. 1 cup chicken broth - 2 oz. dried chanterelles, rehydrated and minced - 1/2 cup (1 stick ) butter - 1/2 tsp. fine sea salt* - 1 cup unbleached all-purpose flour - 3 eggs Heat the chicken broth in a heavy medium saucepan. Add the chanterelles, butter, and salt and allow to come to a boil. Stir in the flour, mixing constantly until the mixture is smooth and almost leaves the sides of the pan. Remove from the heat. Beat one egg at a time into the mixture. Drop tablespoons of the dough onto a buttered cookie sheet, spacing the spoonfuls about 2 inches apart. Bake in a preheated 450º oven for 15 minutes or until firm and golden. Cool the puffs on a rack.
	Black Chanterelles with Chestnuts & Wine An elegant side dish to serve with a prime rib roast during the Christmas holidays. 3 tblsp. butter - 3 oz. dried black chanterelles with chestnuts & wine, rehydrated and sliced - 18 fresh chestnuts, boiled or roasted, peeled, shelled and sliced - 1/4 cup seasoned Port wine or Madeira - Dash of Harissa* sauce - Salt and pepper to taste Melt the butter in a large saucepan and cook the mushrooms until most of the liquid is evaporated. Add the chestnuts and cook for 3 minutes. Add the dry fortified wine and Harissa sauce, and season with salt and pepper.
	Consommé Sylvestre - [kon-suh-MAY] A clarified broth that can be served hot or cold, and is variously used as a soup or sauce base. 2 oz. Dry mix forest mushrooms - 3 lb. flat Mushrooms - 2 pints of vegetable stock - 5 oz. of shallots or 2 small red onions - fresh chervil or parsley - walnut oil* - sea salt* and pepper Chop shallots or the small red onions. Clean and shred the flat mushrooms, sauté the shallots or onions until golden color, then add the mushrooms. Cook for 35 mn with a lid on the pan. Add vegetable stock. Bring to the boil, then filter the juice through a fine sieve, pressing the mushroom paste to extract all the juices. Sweat in walnut oil soaked wild mushrooms mix, then add to the mushroom consommé. Season to taste. Add the chopped fresh chervil or parsley for garnish.
	Wild Mushroom and Fontina Cheese Omelets 3 tblsp. plus 6 tsp. butter - 3 oz. dried wild mushrooms, rehydrated - 1 onion, finely chopped - 2 tblsp. dry Sherry - 3 tblsp. sour cream - 2 teaspoons chopped fresh thyme - 15 large eggs - 3/4 tsp. Fine Sea salt- 1/2 tsp. freshly ground black peppe - 1 cup grated Fontina cheese Melt 3 tablespoons butter in heavy large skillet over high heat. Add mushrooms and onion; sauté until golden brown, about 15 minutes. Mix in Sherry; cook 1 minute. Remove from heat. Mix in sour cream and thyme. Season to taste with salt and pepper. Set aside Whisk eggs, salt and pepper in large bowl to blend. Melt 1 teaspoon butter in 7-inch nonstick omelet pan over medium-low heat. Pour generous 1/2 cup egg mixture into pan and cook until almost set, tilting pan and lifting egg mixture with rubber spatula to allow uncooked portion to run underneath, about 1 minute. Spoon 1/3 cup mushroom mixture over half of omelet. Sprinkle mushrooms with about 3 tablespoons cheese. Cover and cook until cheese melts, about 2 minutes. Fold unfilled half of omelet over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture, mushroom filling and cheese, forming total of 6 omelets.