Mushroom Risotto Recipe and Eat Ate Book Giveaway.

FOLLOW US FOR YOUR CHANCE TO WIN!!

Mushroom Risotto

Serves 4

1.25 litres chicken or vegetable stock, or water

60 ml olive oil

75 g butter, plus an extra knob

1 medium onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped pinch of dried chilli flakes (optional)

2 garlic cloves, finely chopped

200 g Swiss brown mushrooms, halved or quartered

150 g oyster mushrooms, halved

300 g carnaroli rice

60 ml vermouth

100 g enoki mushrooms, ends trimmed

1 medium bunch parsley, finely chopped

3 thyme sprigs, leaves picked zest and juice of 1 lemon

1 cup grated grana padano, plus extra to serve

salt and freshly ground black pepper

Pour the stock or water into a saucepan and bring to a simmer. Meanwhile, heat the oil and

butter in a second heavy-based saucepan. Add the onion, carrot, celery and chilli (if using)

and cook until the onion is translucent. Add the garlic and cook for 30 seconds without

browning. Add the Swiss brown and oyster mushrooms and cook gently, stirring occasionally,

until they start to turn golden brown. Add the rice and continue stirring for 2 minutes. Add the

vermouth and stir until it evaporates, then add a ladleful of the simmering stock and stir until

absorbed. Keep adding liquid gradually in this way for 15–18 minutes.

Taste the risotto – the rice should be firm to the bite. If you prefer, cook for another 3–5

minutes, but no more, until the rice is tender in the middle but not completely soft.

Remove the risotto from the heat and add the enoki mushrooms, parsley, thyme, lemon

zest and juice, grana padano and extra knob of butter. Season with salt and pepper. Stir the

ingredients through and then cover and rest for 2 minutes. Serve in warm bowls with extra

grana padano on top.

From Eat Ate. Published by Chronicle Books. Copyright @ 2009 by Guy Mirabella. All rights reserved. Reprinted by permission of Chronicle Books.

Available at your local bookstore or online here

Become a fan of this BLOG for your chance to win a copy of this beautiful cookbook. Contest ends February 28th. Winner will be drawn at random.

black trumpet mushroom recipe

Beef Tenderloin - Black Trumpet Mushroom,
Black Truffle Potato Gratin, Bordelaise Sauce Recipe

Black Truffle Potato Gratin:
1 kg Yukon Gold potatoes (peeled and very thinly sliced)
5 g black truffle (brunoise)
15 g black trumpet mushroom (hydrated and brunoise)
1/2 small onion (very finely chopped)
50 ml white wine
20 ml white truffle oil
50 g old white Cheddar
150 ml whipping cream



Preparation:
In a pot, reduce the wine, onion and cream. Add the sliced potatoes, truffles, black trumpet mushroom, truffle oil and cheese. Add salt and white pepper. Line a square 10'' backing dish (glass or tin) with parchment paper. Add all the ingredients. Make sure to distribute the potatoes evenly and avoid creating gaps or air pockets. Cover and cook at 350F for about 35 minutes (until the potatoes are cooked). Refrigerate overnight, covered and weighted. Cut the gratin into 2 ½'' x 3 ½'' rectangles and then again in ½ to make the rectangles.


Bordelaise sauce (300ml):
100 g mirepoix (equal amounts of carrot, celery and onion)
125 ml red wine
350 ml veal demi
Sprig of thyme and rosemary
40 g bone marrow (chopped)

Preparation:
In a hot, dry stainless steel pot, add the mirepoix and caramelize. Deglaze with the wine and reduce to about 30ml. Add the demi and slowly reduce to the desired consistency. Steep a sprig of thyme and rosemary for the last 10 minutes. Strain. Add the bone marrow and emulsify with a hand blender. Add sea salt and white pepper, if needed. Strain.

Beef Tenderloin:
6 6½-oz portion of AAA beef tenderloin

Preparation:
Pan sear and finish in the over to your desired temperature.

Servings: 6

Plate Presentation:
AAA Alberta beef tenderloin served on the potato gratin. The gratin in cut into 2 triangles: 1 up and 1 down. The meat is carved into 2 large pieces. The bordelaise sauce served either on the bottom of the plate or drizzled over the beef tenderloin.

want to buy black trumpet mushrooms? www.pacrimmushrooms.com

blue chanterelle mushroom recipe

Smoked salmon with a creamy chanterelle mushroom sauce (Serves 4)

Smoked salmon:
4 4-ounce salmon fillets, butterflied
1 teaspoon salt
½ teaspoon fresh pepper

Creamy chanterelle mushroom sauce:
1 cup chanterelle mushrooms
1 cup heavy cream
¼ cup minced onions
1 tablespoon butter
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

Presentation:
Roasted potatoes and vegetables

Procedure:
Season salmon fillets with salt and pepper. Place in a smoking box lined with applewood chips, and set on a hot grill for 10 minutes.

Place mushrooms in a hot frying pan, and cook until all the liquid has evaporated. Add butter and onions, and sauté for 1-2 minutes. Add heavy cream, and boil for 3-4 minutes. Add chopped parsley, and season with salt and pepper, to taste.

Place each salmon fillet on a plate. Top with creamy chanterelle mushroom sauce. Garnish with roasted potatoes and vegetables.

this recipe was brought to you buy www.pacrimmushrooms.com

Chanterelle mushroom recipe

Salade de Chanterelles
(Chanterelle Salad)
Serves 4
BECAUSE THEIR appearance is so distinctive and because they grow in such profusion when conditions are right, chanterelles are among the safest and easiest wild mushrooms to gather—which is fortunate, because they're expensive.

1/4 cup shelled walnut halves
5 tbsp walnut oil
2 large cloves garlic, peeled and minced
1/2 lb chanterelles, cleaned and trimmed
Salt and freshly ground black pepper
1 medium tomato, seeded and diced
2 oz thinly sliced smoked ham, diced
1 tbsp finely chopped fresh parsley
1/4 lb mixed baby greens




1. Place walnuts in a single layer in a large skillet. Toast
over medium heat, turning once, for 10 minutes. Coarsely
chop and set aside.
2. Heat 3 tbsp. of the oil in a large skillet over medium
heat. Add garlic and cook, stirring until fragrant, for about
2 minutes. Increase heat to medium-high, add mushrooms,
season to taste with salt and pepper, and cook, stirring, until
mushrooms soften, about 5 minutes.
3. Reduce heat to low, add tomatoes, ham, and parsley, and
cook, stirring, for 1 minute. Remove from heat and set aside.
4. Put greens in a small bowl and dress with remaining 2 tbsp oil. Season to taste with salt and pepper, then divide between 4 small plates. Arrange mushroom mixture over lettuce, garnish with toasted walnuts, and serve.


to buy chanterelle mushrooms : www.pacrimmushrooms.com

Lobster mushroom recipe

Lobster and Pacific Rim Lobster Mushroom Risotto Recipe



Ingredients:
1/4 cup butter
1 tablespoon finely chopped shallots
1 tablespoon finely chopped garlic
1 medium carrot, finely diced
1 stalk celery, finely diced
8 ounces fresh wild lobster mushrooms, finely diced or 1oz Pacrim dried Lobster mushrooms
2 cups Arborio rice
1/4 cup sherry wine
5 cups fish stock, heated
4 ounces parmesan cheese, grated
salt and pepper to taste
2 whole lobsters cooked, cut meat in bite size pieces
1 tablespoon chopped parsley


Directions:

In a large pan over medium to high heat, melt butter. When butter is melted add all vegetables and sauté until vegetables are soft. Add the rice and stir until all of the rice is coated with butter.
Add the sherry and cook until the wine has been almost totally absorbed. Add enough stock to cover rice and stir continuously to keep rice from sticking or burning.
As the stock is absorbed by the rice add stock 1/2 cup at a time to keep rice covered with liquid. Cook the rice uncovered for approximately 20 minutes making sure to stir. When the rice is tender remove from the heat and add the cheese, salt and pepper.
Garnish cooked risotto with lobster and chopped parsley.

This recipe for Lobster and wild Lobster Mushroom Risotto
serves/makes 4

to buy Lobster mushrooms www.pacrimmushrooms.com

pine / matsutake mushroom recipe

Matsutake Gohan

INGREDIENTS:
2 1/2 cups Japanese rice
2 1/2 cups water
1-2 matsutake mushrooms
1 abura-age (fried tofu)
4 tbsps sake rice wine
4 tbsps soy sauce

PREPARATION:
Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear. Drain the rice in a colander. Put rice and water in a rice cooker and set aside for 30 min. Shred matsutake mushroom lengthwise. Cut aburaage into strips. Add matsutake, abura-age, soy sauce, and sake in the rice cooker and turn on the switch to start.

this recipe is brought to you from www.pacrimmushrooms.com

morel mushroom recipe

Roasted Asparagus and Morels with Shallot Butter

1.5 Ib (750 g) thin asparagus spears, tough ends removed
.25 lb (125 g) fresh or rehydrated morel mushrooms
4 tablespoons (2 oz/60 g) unsalted butter
2 shallots, minced
1 tablespoon chopped fresh tarragon
Coarse salt and freshly ground pepper


Preparation:
Look for thin asparagus spears for this dish; they are generally more tender, and the stalks do not require peeling before cooking

Preheat the oven to 450°F (23O°C)
Place the asparagus on a rimmed baking sheet large enough to hold them in a single layer. Brush the morels clean. If there is a lot of gritt or other dirt lodged in their honeycomblike surface, you may need to dunk them briefly in cold water to free it; then pat dry with paper towels. If the morels are large, cut them crosswise into rings .25 inch (6 mm) wide. Leave small ones whole. Add the mushrooms to the baking sheet holding the asparagus. In a small saucepan over low heat, melt the butter. Add the shallots and sauté for 1 minute to release their flavor. Drizzle the shallot butter evenly over the asparagus and morels. Scatter the tarragon over the top and season with salt and pepper. Using your hands, toss the asparagus and morels in the butter and tarragon until evenly coated, then spread them into a single layer again.

Roast until the asparagus is lightly browned but still crisp and the morels are dark brown, about 10 minutes. Transfer the asparagus and morels to a serving platter a drizzle any pan juices over the top. Serve at once.

Serves 6

morel mushrooms recipes

Herbed Potato Gnocchi With Truffled Morels





S E R V E S 2


Broth:
1 pc fresh parmesan cheese
3 Cup vegetable stock
1 bayleaf
1 rosemary sprig
5 thyme sprigs


Combine all ingredients and bring to a simmer. Cook for 30 minutes and strain.



Gnocchi:
1 pkg prepared gnocchi
2 oz morels
2 tsp minced garlic
2 tsp shallots minced
1 Tbs chopped tomato
½ Tbs chopped parsley
1 Tbs truffle butter
2 Tbs fava beans
Truffle oil to taste



Heat pan with oil and add gnocchi. Cook until golden brown on one side. Toss gnocchi and add morels to brown. Add shallots, garlic and warm. Add broth slowly and reduce heat. Add truffle butter, tomatoes, parsley and fava beans. Drizzle with truffle oil and season to taste.

morel mushrooms recipe

Sauteed Salmon With Pacific Rim Morels And Peas Recipe



Ingredients:

1/2 pound Pacific Rim morel mushrooms
1 pound shelling peas
salt to taste
1 tablespoon butter
2 tablespoons minced green onion
1 fresh thyme sprig
freshly-ground black pepper to taste
2 tablespoons Sherry
1 dash soy sauce
1/2 cup whipping cream
4 salmon filets - diagonally sliced
1 tablespoon mild olive or peanut oil


Directions:

Slice the morels in half lengthwise and brush or shake off any debris; wash them only if absolutely necessary, and drain thoroughly.

Remove the peas from the pods. Blanch the peas in lightly salted water until they're crisp-tender and rinse them with cold water to stop the cooking.

Melt the butter in a medium skillet over medium-high heat and add the morel mushrooms. Cook the morels for about 3 to 4 minutes, then add the green onion, thyme sprig and a dash of salt and pepper.

When the mushrooms begin to release their liquid, add the wine and soy sauce and cook until nearly dry, 1 minute. Add the cream and peas, bring to a boil, then reduce to a simmer.

Meanwhile, season the salmon lightly with salt and pepper and heat the oil in another skillet (preferably nonstick). Cook the salmon over high heat until nicely browned and a skewer slides in easily, 3 to 4 minutes per side.

Transfer the salmon to a serving dish or individual plates. Correct the seasoning of the morel mushroom-pea mixture and spoon it around the salmon. Garnish with more fresh thyme if desired.

Each serving: 548 calories; 224 mg sodium; 126 mg cholesterol; 32 grams fat; 10 grams saturated fat; 21 grams carbohydrates; 44 grams protein; 6.94 grams fiber.

This recipe for Sauteed Salmon With Morel mushrooms serves/makes 4

this recipe is from http://www.pacrimmushrooms.com

mu mu mushrooms

from porcini to morel to cauliflower mushrooms. from dried bears tooth mushroom to wild fiddleheads. From matsutake mushrooms to blue chanterrelle's... If it grows in the forest and you can eat it we can get it!

www.pacrimmushrooms.com

Pacific Rim Mushrooms

what do you like to eat?

ok, so not everyone is a mushroom fan... but some people gota have em and pay big money just to taste them... my site is Pacific Rim Mushrooms (www.pacrimmushrooms.com) im making some changes to it and want your feedback... anything from new products to recipe's to more info on any product. If you have some good recipes I want em!!

thanks,

Brent

wild things

thanks for the shrooms!!

Today Pacific Rim Mushrooms has expanded its various wild exotic mushroom line to include such delicacies as hen of the woods, st. george mushrooms, French horn mushrooms, and about 25 more!!

thanks Pacific Rim mushrooms for all your help getting me started with my little wild mushrooms store. great service and excellent product. Ill call again to get some truffles next season..

check it out

http://www.pacrimmushrooms.com