Mushrooms Royale Food
TRUMPET ROYALE MUSHROOMS WITH CELERY ROOT AND APPLE SLAW
Steps:
- Combine the celery root and apples in a large bowl, toss with 1/2 of the apple cider vinegar and season with salt. Let it sit for about 1 hour. This will soften the celery root and apples.
- Preheat a large saute pan over medium-high heat. Cut the mushrooms in half lengthwise and season with salt. When the pan is hot, coat with oil and arrange the mushrooms, cut side down, in the pan. Saute until the mushrooms are soft and golden brown. Flip the mushrooms over and repeat this process on the other side.
- While the mushrooms are cooking, drain the excess liquid from the celery root and apple mixture, if there is any. Return the celery root and apples to the bowl, add the creme fraiche and horseradish and about 1/2 of the remaining vinegar and season with salt, to taste. Stir to combine. Taste and add the remaining vinegar if you like things very acidic; adjust the salt, if needed.
- Divide the "slaw" between 4 serving plates. Lay 2 halves of the grilled mushrooms on top of the slaw and dress with mache and a sprinkling of onions.
- MMMMM mushroomy!
MUSHROOMS ROYALE
Steps:
- Preheat oven to 350 degrees. Butter a shallow 2-1/2 quart casserole dish. Place mushrooms, onions and garlic in a heavy-bottomed, medium-large pot. DO NOT add any fat or liquid. Cover and place pot on medium-low heat. Allow mushroom mixture to sweat 15 minutes to release their liquids, stirring occasionally. DO NOT let liquid cook away or allow mushrooms to brown - should be about 1/3-1/2 cup of liquid remaining in bottom of pot. Increase heat to medium, add butter and stir until melted and liquid is simmering. Add flour and continue to cook, stirring until smooth and well blended. Stir in yogurt, cream, nutmeg, salt and pepper. Cook, stirring until mixture thickens. Remove from heat and stir in parsley. Pour into prepared dish. Melt butter and mix with breadcrumbs, evenly sprinkle on top of mushroom mixture. Bake 25-30 minutes or until bubbling at edges and top is lightly browned. Remove from oven and let rest 5-10 minutes. Sprinkle with minced parsley just before serving. NOTE: Do not be tempted to use non/low fat yogurt or light cream. The fat content is essential for the proper texture of this dish, otherwise it will be too thin/runny and may separate.
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Estimated Reading Time 5 minsPublished 2017-01-04
- White Button Mushroom. Photo by Chris Gentile. Alternate names: able mushroom, cultivated mushroom, button, champignon (de Paris) Characteristics: The most common and mildest-tasting mushroom around.
- Portabello Mushroom. Alternate Names: Portobella, field mushroom, open cap mushroom. Characteristics: Common in Italian cooking, dense, rich portobellos lend depth to sauces and pastas and make a great meat substitute.
- Maitake Mushroom. Alternate Names: Hen of the Wood, sheepshead mushroom, ram's head, kumotake, dancing mushroom. Characteristics: From afar, this mushroom can look like a head of cabbage.
- Enoki Mushroom. Alternate Names: Enokitake, enokidake, futu, winter mushrooms, winter fungus. Characteristics:__ The edible variety of these mushrooms feature small, shiny white caps attached to thin stems and possess a distinctive crunch.
- King Trumpet Mushroom. Photo by Romulo Yanes. Alternate Names: King oyster, trumpet royale, ali'i oyster, boletus of the steppes, king brown mushroom, French horn mushroom, king brown mushroom.
- Black Trumpet Mushroom. Alternate Names: Horn of plenty, black chanterelle, trumpet of the dead. This wavy fungi is a late-summer find in the Midwest and East and grows all winter in the West.
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- Put the royal sun mushroom in water, turn up to the stove and leave it for 30 minutes. Put in the white kidney beans and leave them in the water for 2-3 hours. Remove the water and put it in another bowl in case you need it later. Slice the corn cob into 4 pieces so it absorbs a better taste.
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