Moonlight's Delights Gourmet Mushroom Recipes

Moonlight's Delights

Cooking Gourmet Mushrooms
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Baked Salmon and Black Trumpet Mushrooms

1 ounce Dried Black Trumpet Mushrooms
2 ½ cup Chardonnay
3 Cloves Garlic
1 teaspoon Oil
4 Salmon Fillets
Sea Salt
¼ cup Fresh Chives (chopped)
3 Tablespoons Butter
1 teaspoon Lemon Juice

Soak Dried Black Trumpet Mushrooms in Chardonnay for 30 minutes to overnight. Meanwhile place Salmon in a baking dish skin side down and set aside. After soaking Black Trumpets, chop Trumpets into small pieces. Heat Oil over medium heat and sauté Trumpets and Garlic for 2 minutes or until the garlic releases its flavor. Season the mushrooms with Sea Salt and place on top of Salmon. Bake at 400 degrees for 12 - 15 minutes. Near the end of the baking time, melt Butter in a small pan with Chives. Once Butter has melted, add Lemon Juice. Take Salmon out of the oven and flip over to peel off skin (the trumpets should be attached to the salmon by now). Serve Salmon with Mushroom side up and drizzle with the Chive Butter. Enjoy!

Morels Our Way

1 ounce Dried Morels or 8 ounces Fresh Morels
2 Eggs
½ cup Whole Wheat Flour
½ cup Corn Meal (medium or fine ground)
1 teaspoon Salt
4 Tablespoons Olive or Canola Oil
1 Clove Garlic, diced

If using Dried Morels, begin by soaking Mushrooms in a bowl of cold water for two hours. Mix Flour, Cornmeal, and Salt on a plate. Beat Eggs in a small bowl. Heat Oil in a skillet to medium-high. Soak Morels in Eggs for 30 seconds, then roll it in the Flour mixture. Place the Morels in the hot Oil and add diced Garlic. Cook until Mushrooms are golden brown on both sides. Drain off oil and Enjoy!

Sauteed Mushroom Salad

1 pound Fresh Hedgehog or Yellow Foot Chanterelle Mushrooms
½ cup Olive, Safflower, or Canola Oil
3 Green Onions
2 Large Cloves Garlic
Salt and Freshly Ground Pepper
Mixed Greens (Spinach, Butter Lettuce, Broccoli Sprouts, etc... any salad mix of your choice!)
¼ cup Parsley, chopped
1 Cucumber, peeled, quartered and diced
2 Medium Tomatoes, diced
2 Tbs. Red Wine Vinegar

Dry-sauté Mushrooms adding Garlic and Green Onions with the Oil. Mix together the Greens, Parsley, Cucumber and Tomatoes in a large salad bowl. Season with Salt and Pepper. Pour the Red Wine Vinegar over the Greens mixture in the salad bowl. Toss and serve on four plates. Drizzle each serving with Oil, Onion, Mushroom, and Garlic mixture. If desired, top with Parmigiano Reggiano. Enjoy!

Hedgehog Croustades

1 Short French Bread
2 tsp. Olive Oil
½ pound Fresh Hedgehog Mushrooms, diced
2 tsp. Tomato Ketchup
2 tsp. Lemon Juice
2 Tbs. Skim Milk or Plain Soy Milk
2 Tbs. Fresh Chives, Basil or Parsley snipped, plus extra to garnish if desired
Salt and Pepper

Preheat the oven to 400 degrees. Cut the French Bread in half lengthways. Cut a scoop out of the middle of each half, leaving a thick border. Brush the Bread with Oil, place on a baking sheet and bake for 6-8 minutes, until golden. Place the Hedgehogs in a small saucepan with the Ketchup, Lemon Juice and Milk. Simmer for about 5 minutes, or until most of the liquid is evaporated but before it becomes dry. Remove from the heat, then spoon the Hedgehogs into the Bread Croustades, and garnish with Fresh Chives. Enjoy!

Sweet and Sour Chanterelles

1 pound Fresh White or Golden Chanterelles sliced into 1" thick slices
1 cup Flour
1 tsp. Baking Powder
½ tsp. Salt
1 Egg
1 cup Skim Milk or Plain Soy Milk
¼ cup Canola Oil

Combine all ingredients except for the Chanterelles. Blend together with a beater until smooth. (Start with a low speed then progressively go higher.) Coat sliced Chanterelles in batter. Heat fryer oil to 375 degrees and fry batter dipped Chanterelles. Garnish with slivered almonds or sesame seeds and of course dip in your favorite sweet and sour sauce. Enjoy!

Cooking with Fresh Mushrooms

Many fresh mushrooms contain a good amount of water and to get the full flavor of a mushroom, this water needs to be "cooked out". The best way to do this is to dry-sauté the mushrooms before using them in your recipe. To dry-sauté your mushrooms, first clean them and slice them. Now, place the mushrooms in a skillet on medium-high heat with no oil. You will need to stir the mushrooms constantly so they do not stick to the pan before they begin to release their liquid. Adding a little bit of salt will help pull the liquid out faster. Once the mushrooms have released their liquid, let them cook in it until all the liquid evaporates. If you'd like, you can pour some of it out to use as a mushroom broth. Once all of the liquid has evaporated, you will need to start stirring the mushrooms constantly so they don't stick to the pan. After cooking the mushrooms for two or three more minutes with no liquid, turn down the heat and add a little olive oil and fresh garlic. Cook the mushrooms for 5-10 minutes in the oil, depending on how soft or crispy you prefer them. Your mushrooms are now ready to eat by themselves or be added to your favorite recipe. Enjoy!