ETL: Mushroom Heaven

These are my favourite mushroom dishes. You cannot go wrong here.  Any type of mushroom would work. I've cooked these dishes with baby Bella, with white mushrooms, cremini, etc. For the recipes featured in this posting I used chanterelle and oyster mushrooms.

  

Chanterelle (girolle): Vase-shaped; ranging in color from bright yellow to orange; nutty and delicate flavor and texture; expensive when fresh; also available dried and canned. Add late in the cooking process to avoid toughening. Use in salads, sauces and risottos.

 

Oyster: Fluted cap resembles a fan; ranging in color from a soft beige brown to gray; can be eaten raw in salads but more often this mushroom is cooked to bring out its delicate flavor and velvety texture. Some say this mushroom has a faint oyster-like or seafood flavor, to match its likeness in shape to oysters. 

Hash Brown Potatoes and Mushrooms 

 You will need 3 potatoes, cut into small cubes, 2-3 shallots, 2-3 garlic cloves and 1/2 lb chanterelle mushrooms.

Carefully wash the mushrooms, especially if you use chanterelle like me. They should be rinsed in a large bowl, and drained in a colander. Repeat the rinsing until the water is clear. Note that they should not sit in water for more than a few minutes. Cut the onions, garlic and the potatoes

Brown the potatoes in 1 tbsp of olive oil. Then add the onions, the garlic and the mushrooms at the end. 

 

 Season with salt and pepper. 

Sprinkle with fresh parsley and serve.

Oyster Mushrooms with Chick Peas and Leeks 

You need 3-4 leeks, 2-3 cloves of garlic, 1lb oyster mushrooms and 2 cups of cooked chick peas.

 Saute the leeks and the garlic i 1 tbsp olive oil. Add the mushrooms, and cook for 10 minutes. At the end add the cooked chick peas. Season with salt, pepper and cumin. I add 2 tbsp of balsamic vinegar when I cook white mushrooms or cremini. I prefer the oyster mushrooms plain, the vinegar overpower their delicate taste.