Gourmet Mushrooms, Inc.

Toast bread over a hot grill or under a broiler. Brush with olive oil and rub with the garlic cloves while still hot. Top with sauteed mushrooms.

Heat a large skillet over high heat and coat the pan with olive oil. Add shallot and garlic followed by the mushrooms. Sauté for three or four minutes until mushrooms are cooked through. Sprinkle with parsley and adjust seasoning with salt and pepper. Top the bruschetta with sautéed mushrooms and serve with a glass of Cakebread Cellars Chardonnay.

This is a "knife and fork" version of bruschetta. The mushroom mix is sufficient for a dozen or more thinner slices of baguette if you would prefer an hors d'oeuvre to eat by hand. For this purpose, a rough dice of the mushrooms is better than sliced.

Tom Kha Gai
Serves 4

Combine half the coconut milk and the chicken stock with the galangal, lemon grass and kaffir lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce, mushrooms and sugar.

Simmer for about 4 minutes, or until the chicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

Place the lime juice and chopped chili in a serving bowl, then pour the soup into the serving bowl.

Garnish with the torn cilantro leaves and crushed chili peppers, and serve.

*Use a combination of whole Alba Clamshell™, Brown Clamshell™, Forest Nameko Nameko™ and sliced Trumpet Royale™

Makes 6 doz. - 1" sq

Preheat oven to 325°

Sauté onion, garlic, and exotic mushrooms in olive oil, over medium heat, until barely limp; add beaten eggs. Combine with all remaining ingredients, mixing well. Turn into buttered 7 x 11 inch pan. Bake for about 30 minutes, or until firm and lightly browned.

Cool and cut into 1 –inch squares.

Makes about 6 dozen 1 –inch squares.

Prepare Porcini stock by placing 1 tablespoon dry Porcini powder, sliced Porcini, and a pinch of sugar in 1 cup warm water. Let soak for 30 – 60 minutes. (For the well organized: covered overnight in the refrigerator is even better.)

Cooking should take approximately 20 minutes with the recommended portion. A truly al dente finish is expected.

Take the sliced Porcini in your hand and squeeze out the liquid. Set Porcini aside with the rice. Mix Porcini stock and chicken stock together in a saucepan and heat to almost a simmer.

Melt 2 tablespoons butter or oil in a saucepan. When good and hot add the rice and sliced Porcini. (For first time Risotto makers, set your clock for 20 minutes.) Stir and cook for approximately 1 minute on medium high heat.

Add the dry white wine. Stir simmer down until almost all the liquid has gone.

Add 1 cup of prepared stock. Stir simmer down again. (The starch should be really coming out now.) Repeat twice again using all the stock (3 times).

When the liquid has almost gone on the third time, add the remaining 2 tablespoons of butter/oil and 2 tablespoons grated cheese. Mix briskly 1 minute, then turn off the heat. Add 1 teaspoon or more to taste of Porcini oil to the mixture and serve immediately.

Bite a piece of rice to test if done, or slice a few grains in half. They should be soft going to firm with a pinprick of white in the center (al dente).

To prepare for 4 or 6 or more, just keep doubling the ingredients and allow a little more time.

Risotto gets better with practice and you can make slight variations according to your own taste.

This is a simple but delicious recipe that can be made a day or two ahead if desired. Any combination of mushrooms can be used. I always like to include some dry mushrooms such as shiitake or porcini because they have much more intense flavor than their fresh counterpart.

Add the butter and oil to a large sauté pan along with the shallots and garlic and sauté over moderate heat until softened but not brown. Add the mushrooms and increase heat and sauté until lightly colored. Add the next six ingredients and simmer for 5 minutes. Strain the mixture and set the mushroom mixture aside. Return sauce to pan and reduce over high heat by half to a medium sauce consistency (about ten minutes).

Stir mushrooms back into sauce and season to taste with salt and pepper. Divide among 6 lightly buttered one cup ovenproof pot pie dishes. Sprinkle herb bread crumb mixture on top of each and place in hot oven until mushrooms are bubbling and topping is lightly browned. Serve immediately.

Note: if making ahead, be sure to refrigerate pot pies and add crumb mixture just before placing in oven.

Combine all ingredients in a bowl with a few drops of olive oil to very lightly coat. Set aside until ready to use.

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Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.

Add the garlic, lime leaves, galangal or ginger, fish sauce, sugar, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes. Turn up the heat so the soup comes to a full boil. Add the shrimp and turn off the heat. Place the lime juice in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.

Every Thanksgiving Gourmet Mushrooms’ Trumpet Royale mushroom packages include this recipe for Herb Stuffing. Other mushrooms that might be substituted include Gourmet Mushroom’s Baby Oyster or their newest variety, Velvet Pioppini™.

3/4 loaf day-old bread, cubed, about six cups -
    mixed whole wheat and white
1/2 stick butter or 3 Tablespoon vegetable oil
4 oz. each Trumpet Royale and Velvet Pioppini mushrooms (or other         exotic or wild mushrooms) coarsely chopped
1 medium yellow onion, chopped
1 cup celery, diced
3 oz. Madeira or sherry (optional)
1 teaspoon each dry thyme and dry rubbed sage (or 2 tsp. Bell’s                 Seasoning) 1/2 cup turkey, chicken or vegetable stock (unseasoned     or low-sodium)
salt and black pepper to taste

Sauté onion, celery and mushrooms in butter for about ten minutes on medium heat, add Madeira or sherry and simmer until almost dry. Add Bell’s or dried thyme and sage to the sautéed vegetables, then toss with cubed bread, and fresh parsley. Season to taste with salt and pepper. Sprinkle with stock to moisten. If desired, add one beaten egg to stock before adding to bread mixture. Bake inside the bird or as a side dish. If baked separately, generously butter a pan or casserole. Cover with greased aluminum foil. Bake 45 minutes at 350 covered, then 15 minutes more uncovered. Serves 6-8.