Tag Archives: mushrooms

Mushroom Risotto


2 c. Arborio rice
4-6 c. vegetable stock
1/4 c. extra virgin olive oil

4 T. butter

1 ½  pounds mushrooms (Use any combination of mushroom varieties you like –  porcini, crimini, shitake, oyster & button -but if you use dried porcini mushrooms, rehydrate in hot water & use the mushroom water in addition to the vegetable stock for cooking the risotto)
2 cloves garlic, minced
3/4 cup onion, minced
Salt and pepper to taste

1 ½ c. parmesan cheese, freshly grated


In a large skillet, sauté mushrooms in 2 T. olive oil until tender.  Set aside. In a Dutch oven or stock pot over medium heat, pour remaining olive oil and 1 1/2 T of butter. Once the butter begins to melt, sauté the onions and garlic until tender and translucent.  Add the rice to this mixture and sauté until the rice becomes opaque and white.  At this point you can add about a cup of vegetable stock and stir until completely absorbed, repeat this process adding about a cup of stock at a time until the rice becomes creamy and starchy. Once the rice has reached desired consistency add the sautéed mushrooms, the remaining butter, and the parmesan cheese. Stir butter and cheese are completely melted.  Serves 6-8.

Porcini Mushrooms

Porcini mushrooms (Boletus edulis) are considered superior in flavor and texture. Its Italian name means “Little piglets,” which describes its appearance with pudgy stalks and rounded brown caps. Its flavor is earthy,  nutty and slightly meaty, with a smooth, creamy texture. Porcini are prominent in Italian cuisine and are widely exported and sold in dried form, reaching countries where they do not occur naturally.

When purchasing fresh porcini mushrooms, look for ones that are firm, with white stalks and brown caps that are not nicked or broken. If the undersides of the caps have a yellowish-brown tinge to them the mushrooms are beginning to decay. Also avoid any with black spots on them or the under caps are deep green. The other thing you should look for in a tired mushroom is signs of worms. When you get home, scrape any dirt you may find off the stalks and wipe the mushrooms clean with a damp cloth.

If you purchase dried porcini mushrooms, which are widely available in larger U.S. grocery store chains, look them over carefully. If they’re crumbly they’re likely old and probably won’t have much flavor. Also, look the mushrooms over for pinholes, and if you see any, check the bottom of the package for worms. If you find any worms, it’s better to discard the package. To prepare dried porcini steep them in just enough boiling water to cover for 20 minutes or until they’ve expanded. Drain them, reserving the liquid, and mince them. They’re now ready for use. I use the liquid as well, substituting it for any other liquid called for in the recipe.

Lemon Tofu, Winter Greens, Mushroom and Sun-dried Tomato Strudel


1 lb extra-firm tofu

Finely grated zest of one lemon

1/3 c. fresh lemon juice

¼ c. extra-virgin olive oil

3 T. fresh dill, chopped

3 garlic cloves, finely grated or mashed to a paste

Pinch of red pepper flakes

Sea salt or kosher salt


Sea salt or kosher salt

1 ½ lbs. collard greens or kale, tough stems removed

2 T. extra-virgin olive oil

1 ½ c. thinly sliced onions

12 ounces white or cremini mushrooms, sliced (about 3 c.)

Freshly ground black pepper

1/4 c. olive oil

1/3 c. thinly sliced sun-dried tomatoes

8 oz. phyllo, thawed in refrigerator

Paprika, for dusting


For the tofu:  Place the tofu in a bowl and mash to a rough puree with a fork, or squeeze through your fingers.  Add the lemon zest and juice, olive oil, dill, garlic and pepper flakes.  Stir well to combine and season with salt to taste.  For the vegetables: Bring a large pot of water to a boil and add 1 T. salt.  Add the greens and boil until tender but still bright green, 3-4 minutes.  Drain in a colander or sieve, pressing down hard on the greens with the back of a wooden spoon to remove excess water.  When the greens are cool enough to handle, transfer them to a cutting board and coarsely chop.  In a large skillet, heat the remaining ¼ c. olive oil over medium-high heat.  Add onions and cook, stirring until browned around the edges, 3-4 minutes.  Add the mushrooms and season with salt and pepper.  Increase the heat and cook, stirring, until the mushrooms are caramelized and the pan juices have thickened and glazed the vegetables, about 5 minutes. Stir in the greens and sun-dried tomatoes.  If there is a lot of liquid in the pan, simmer, stirring, for a few minutes until it has evaporated.  Remove from heat.  Set a rack in the lower third of the oven and preheat the oven to 400o F.  To assemble:  Brush a 10-inch skillet or 10-inch deep pie plate with some of the olive oil.  Unwrap the phyllo and unfold on a large work surface.  To prevent drying, keep the phyllo covered with a damp kitchen towel as you work.  Lay 5 sheets of phyllo in the prepared pan, brushing each layer with olive oil and placing each sheet at a slight angle to the one below to make an even overhang, and letting the edges hang over the sides.  Spread the vegetable mixture evenly over the phyllo.  Cover the vegetables with 2 ore more layers of phyllo, brushed with olive oil after each layer.  Spread the tofu mixture evenly on top of this layer and then finish with 8-10 more sheets of oiled phyllo.  Trim the edges of the phyllo with kitchen shears.  Brush the top layer with olive oil and score the top layers (as far down as the tofu layer) into 6 wedges.  Dust the top with paprika.  Bake until golden brown and crisp, about 35 minutes.  Rest for 5 minutes, then slice through the score marks and serve.  Serves 6.

Veal Medallions with Artichoke Hearts and Mushrooms


1 ½-2 lbs. veal cutlets, trimmed and cut into 2” pieces


4 T. butter

1-10 oz. can beef broth

1 c. sliced mushrooms

2-6 oz. jars marinated artichoke hearts, drained

½ c. red wine


Fresh ground pepper


Pound veal pieces between two sheets of plastic wrap with meat mallet.  Flour and brown in butter.  Remove from skillet.  Scrape bottom of pan and add wine, beef broth, and tarragon.  Return meat to skillet with mushrooms and artichoke hearts.  Cover and simmer until veal is tender and sauce thickens.  Serve over rice.

Shrimp and Artichoke Hearts

As I’ve mentioned, my husband and I first met in Pensacola, FL where he was going through flight training to become a Naval Aviator.  Pensacola is the gem of the Gulf Coast – warm weather, pristine sugary sand beaches, and azure water teeming with a variety of seafood.  The Gulf Coast is probably best known for its shrimp and we always found the best selection at Joe Patty’s Seafood downtown.  Here is one of my favorite shrimp recipes for you to savor. It makes a great company dinner with a chilled white wine.


3 T. butter

3 T. flour

½ t. cayenne

1 pint half & half

3 T. catsup

2 T. Worcestershire

5 T. lemon juice

5 T. sherry

3 jars marinated artichoke hearts, well drained

½ lb. Fresh mushrooms, sliced

2 ½ lbs. Jumbo shrimp, cooked, peeled & deveined

2 c. grated cheddar


Preheat oven to 400o. Melt butter over low heat in a medium saucepan.  Add flour & cayenne pepper.  Mix well.  Whisk in half & half and cook over low heat until thick and well blended.  Add catsup, Worchester, lemon juice & sherry.  Blend well.  In baking dish, combine artichoke hearts, shrimp & mushrooms.  Pour sauce over and top with cheese.  Bake about 30 minutes in 400o oven.  This is best served with a crisp green salad, rice and a crunchy loaf of bread. Serves 6-8.

Red Pumpkin Ravioli with Four Mushroom Sauce

Ravioli con Zucca Rosso

(Red Pumpkin Ravioli)



2 c. fresh Zucca rosso (red pumpkin), small dice (or you can use 1 c. canned pumpkin)

1 T. olive oil

½ c. Ricotta cheese

¼ c. Parmesan, grated

¼ c. Smoked provolone, grated 2 T. fresh basil, chiffonade

Pasta Dough:

1 c. flour

1 c. semolina flour

3 eggs

Egg wash:

One egg, beaten



Sauté pumpkin in olive oil until soft (if you are using canned pumpkin, you can eliminate this step). Stack basil leaves, roll and slice thinly into slivers. Combine all ingredients for filling and set aside while you make the pasta dough.

Using dough hook, combine all ingredients on low speed. Dough will be very sticky. Use disposable gloves to form dough into a ball and knead on flour-dusted surface until it is smooth. Cut a portion off with sharp knife. Dust with semolina flour and roll out pasta dough into a thin sheet using a rolling pin, pasta maker or pastry sheeter. Brush with egg wash. Place teaspoons of filling on dough at regular intervals. Place another sheet of pasta dough on top. Carefully, seal around the filling with your fingers. Using a heart-shaped cookie cutter, cut out the raviolis. Check seal again to remove any air bubbles. Pasta may be frozen on a cookie sheet and transferred to a zip loc bag for later use at this point. For service, boil gently in 4 quarts of salted water for 4-5 minutes or until they float. Recipe makes 30-40 pieces of ravioli, depending on size of cookie cutter. Can freeze any extra pasta dough that is not used. Serve with Sage Butter Sauce or Porcini Mushroom Sauce.

Sugo ai Quattro Funghi

(Four Mushroom Sauce)


1 large clove garlic, minced

2 T. Olive Oil

8 oz. Shitake Mushrooms, sliced

1 large Portobello mushroom, diced

½ c. dried Porcini mushrooms, rehydrated & diced

8 oz. Button mushrooms, sliced

1 T. fresh thyme, chopped

1 T. fresh basil, chopped

½ c. chicken broth

Salt & Pepper to taste

2 scallions, sliced


Sauté the garlic in a frying pan, add mushrooms and cook over low heat for 5 minutes. Add thyme, basil, and chicken broth and cook for another 5 minutes. Season to taste with salt and pepper. Spoon sauce over ravioli. Garnish with scallions. Serves 6.