Recipes

RECIPES

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HOLIDAY RECIPES!

Stuffing
Unsalted butter, at room temperature
1 (12-ounce) baguette or other French bread, cut crosswise in half then lengthwise in half again
1 yellow onion
3 cloves garlic
1 bunch celery
1 pound porcini, chanterelle, cremini, or button mushrooms
½ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup unsalted butter, melted
3 large eggs
½ cup dry sherry

To prepare the stuffing, butter the bread and toast in the 375ºF oven until golden on top, 10 minutes. Remove and allow to cool completely. Chop the onion, garlic, celery and mushrooms, (a food processor is okay as long as the vegetables are not chopped too small). Transfer to a large bowl. Cut the bread into ½ inch cubes and add to the bowl. Add the parsley, rosemary, thyme and sage. Toss to mix and season with salt and pepper. Add the melted butter, eggs, sherry, and the turkey broth. Mix well. *Lightly butter a 9 by 13-inch baking dish. Spread the stuffing in the dish, cover with aluminum foil, and bake alongside the turkey until crisp on top, about 1 ½ hours. *Do not bake if using in chicken

Wild Mushroom Spaghetti Sauce

1 lb. Ground Burger, beef or game*
1/2 lb Ground Italian Sausage*
1 Lg. Yellow onion, diced
3 stalks celery, diced
2 Tbs. Fresh garlic, diced
16 baby carrots, diced * optional
1 C. Wild mushrooms (morels or boletes or 1/2 c of each, cleaned and diced)
1 15 oz can diced tomatoes
2 15 oz cans tomato sauce
1 6 oz can of tomato paste
1 Tbs. ground oregano
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp parsley
Dash of Black Pepper and Truffle Sea Salt

Brown burger and sausage together, discard grease*. Meanwhile wash and soak the mushrooms in cold water 10 min. Add onion, celery, garlic, carrots and mushrooms to the burger and sausage. Cover and cook on medium low for 1 hr. stirring occasionally. Add tomato sauce, paste, diced tomatoes and seasonings, turn on low heat and simmer for 1 hour.

*You can omit the meat, and it is still excellent!

When preparing noodle according to the directions, substitute white or black truffle oil for the oil you would usually put in the boiling water to keep the noodle from sticking together.

Serve sauce over noodles and enjoy!

If you have left over sauce, make an omelet and put this sauce in it with some mozzarella cheese. It makes THE BEST spaghetti omelet!

Recipe Courtesy of Scott & Nancy~

MORELS WITH CALVADOS

l lb. morels 1/2 heavy cream

1 Tbsp. butter 2 oz. Calvados

Juice one fresh lemon 1 tsp chopped fresh tarragon

Salt & pepper

Slice morels lengthwise and rinse. Over medium heat, melt butter in a sauce pan. Saute morels

sprinkling with lemon juice, salt, and pepper. Saute until morels give up their liquid, about six

minutes. Add Calvados and cream. Boil 2 to 3 minutes to reduce. Stir in tarragon and serve.

This receipe comes from Chef Marcel Agnez, Le Regence, Plaza Athenee, New York. Agnez grew up in Normandy

where cream and Calvados were the region's specialties.

Serving the morels over pasta (Taglatelle) and the combination is great

Wild Mushroom Soup

1/2# fresh wild mushrooms like (chantrells, shitake, boletes, morels) or 2oz. dried.
1/2# fresh button mushrooms sliced
2 tablespoons butter
1/4 cup minced red onion
1-4 garlic cloves minced
1/2 cup minced fresh parsley
5 cups chicken stock
2 tablespoons lowfat sour cream
2 tablespoons 1/2 & 1/2

trim wild mushrooms & slice.
in large stock pot melt butter, saute onion, garlic,& parsley untill soft. add mushrooms & saute 5 min. add stock & seasonings & bring to a boil. reduce heat, cover and cook the soup 10 min.
in small bowl combine sour cream & 1/2 & 1/2, add to soup.
heat on low.

serves 6
prep time 20 min.
cooking time 10-20 min.
cal.110
3 grams protine
5.7 grams fat
10 grams carbo
2 grams fiber
1020 grams sodium

Matsutake Gohan

2 1/2 cups Japanese rice
2 1/2 cups water
1-2 matsutake mushrooms
1 abura-age (fried tofu)
4 tbsps sake rice wine
4 tbsps soy sauce

PREPARATION:

Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear. Drain the rice in a colander. Put rice and water in a rice cooker and set aside for 30 min. Shred matsutake mushroom lengthwise. Cut aburaage into strips. Add matsutake, abura-age, soy sauce, and sake in the rice cooker and turn on the switch to start.

Matsutake Dobinmushi Recipe

3 and 1/3 cups dashi soup stock
1 tsp soy sauce
1 tsp salt
4 medium shrimp (shelled and deveined)
2 tbsps Japanese sake
1 matsutake mushroom
8 small chunks of chicken thigh
4 slices of lime

PREPARATION:

Wash matsutake and tear it thinly in lengthwise. Put dashi soup stock, soy sauce, sake, and salt in a pan and bring to a boil. Divide chicken pieces, shrimp, and matsutake into four Japanese earthen teapots.Pour soup into the teapots. Steam the teapots in a steamer for 15 minutes. Serve a slice of lime on the side.

Hot and Sour Soup

4 cups chicken stock

1/2 cup pork, slivered

1/4 cup bamboo shoots, slivered

1/2 cup matsutake, sliced

1/4 cup woodear (1 tbsp. dried)

1/2 cube (1 cup) tofu, sliced

2 tbsp. soy sauce

1/2 tsp. white pepper

3 tbsp. rice vinegar

1 egg beaten

2 tbsp. cornstarch, dissolved in 3 tbsp. water

green onions, chopped

1 tsp. sesame oil

1 tbsp. preserved vegetables, chopped

(optional)

Combine stock, bamboo shoots, pork, mushrooms, and cloud ears. Bring to a boil for 3 minutes. Add tofu and cook 1 minute. Add soy sauce, white pepper, and rice vinegar. Add egg and stir. Thicken with cornstarch and water. Add green onions and preserved vegetables. Add sesame oil.

Pork Medallions with Miso-Mushroom Sauce - 4 Servings

There are as many varieties of sake, a rice wine, as there are of, well, wine. Try a Junmai sake in this hearty but simple sauce; the added fruitiness complements the shiitakes. Make It a Meal: Try quick-cooking barley and a glass of Sapporo beer.

NUTRITIONAL INFORMATION

1 serving: Calories 300; Carbohydrates 17g; Cholesterol 70mg; Dietary Fiber 2g; Fat 11g (Monounsaturated Fat 7g, Saturated Fat 2g); Sodium 312mg

INGREDIENTS

1/4 cup plus 2 tablespoons all-purpose flour
1 pound pork tenderloin
2 tablespoons extra-virgin olive oil
14 ounces shiitake mushrooms or matsutake mushrooms
8 ounces white mushrooms
1 14-ounce can reduced-sodium chicken broth
1/4 cup sake
2 teaspoons rice vinegar
1/2 teaspoon freshly ground pepper
4 each scallions
1 tablespoon miso

DIRECTIONS

Place 1/4 cup flour on a large plate and dredge pork slices in it, shaking off the excess.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the pork and cook until golden, crispy and just barely pink in the center, 2 to 3 minutes per side. Transfer the pork to a plate; tent with foil to keep warm.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add shiitake and white mushrooms and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Sprinkle the remaining 2 tablespoons flour over the mushrooms; stir to coat. Add broth, sake, vinegar and pepper and bring to a simmer over high heat, stirring often. Reduce heat and continue simmering, stirring occasionally, until the sauce is thickened and slightly reduced, 4 to 6 minutes. Stir in scallions and miso. Return the pork to the pan, turn to coat with the sauce, and simmer until heated through, about 1 minute. Serve the pork topped with the sauce.

Pork Tenderloin Stuffed with Porcini Mushrooms - 8 Servings

Stuffing this lean pork with mushrooms adds not only elegance but also flavor and juiciness. Substitution Tip: Not all of us will have fresh porcinis at the ready, so you may substitute frozen porcini. For frozen porcini, allow to defrost for 24 hours in the refrigerator or until you can cut them.

1 serving: Calories 252; Carbohydrates 5g; Cholesterol 64mg; Dietary Fiber 1g; Fat 15g (Monounsaturated Fat 10g, Saturated Fat 3g); Potassium 678mg; Sodium 352mg

INGREDIENTS

1 pound porcini mushrooms
4 cloves garlic
2 tablespoons extra-virgin olive oil
2 1/4 teaspoons freshly ground pepper
2 teaspoons fresh sage
2 teaspoons fresh thyme
1 1/2 teaspoons kosher salt
2 pork tenderloins
Tomato Salsa Verde

DIRECTIONS

Preheat oven to 400°F.
Toss mushrooms, garlic, 1 tablespoon oil, 1/4 teaspoon pepper, 1 teaspoon sage, 1 teaspoon thyme and 1/2 teaspoon salt in a large bowl. Transfer to a roasting pan and roast in the oven for 5 minutes. Stir and continue roasting until the mushrooms are soft and fragrant, 5 to 10 minutes more. Set aside to cool.
To butterfly tenderloins, lay one tenderloin on a large cutting board. Holding the knife blade flat, parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the flaps remain attached. Open up the flaps as you would open a book. Cover with plastic wrap. With a meat pounder, rolling pin or heavy pan, pound the meat to an even 1/4-inch thickness. Butterfly and pound the remaining tenderloin.
Divide the mushroom mixture between the tenderloins, spreading evenly and leaving a 1-inch border all around. Starting with a long side, roll up each tenderloin to enclose the filling, then tie the roasts at 2-inch intervals with kitchen string. Combine the remaining 2 teaspoons pepper, 1 teaspoon sage, 1 teaspoon thyme and 1 teaspoon salt in a small bowl. Rub the mixture all over the tenderloins.
Increase oven temperature to 450°F.
Heat the remaining 1 tablespoon oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.
Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145°F, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. Remove the string, cut the pork into 1-inch-thick slices and serve with Tomato Salsa Verde on the side.

Beef and Wild Mushroom Stew - 6 Servings

To update Mom's traditional pot of beef and vegetables, we added fresh and dried mushrooms, chicken broth, red wine, and baked the stew until fork-tender. The long baking time (no constant stirring and watching) frees you to do other things.

NUTRITIONAL INFORMATION

1 serving: Calories 370; Carbohydrates 13g; Cholesterol 87mg; Fat 18g; Sodium 480mg

INGREDIENTS

2 tablespoons vegetable oil
1 pound medium white mushrooms, each cut in half
1 package dried mushrooms (1/2 ounce)
2 pounds beef for stew, cut into 1 1/2-inch chunks
3/4 teaspoon salt
1 large onion, diced
2 tablespoons water
2 garlic cloves, minced
2 tablespoons tomato paste
2 medium carrots, each cut lengthwise in half, then crosswise into thirds
1 cup chicken broth
3/4 cup dry red wine
1/4 teaspoon dried thyme leaves
1 bay leaf

DIRECTIONS

1. In 5-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Add white mushrooms and cook until tender and lightly browned and most of liquid evaporates, about 10 minutes; transfer to small bowl.
2. Meanwhile, in 2-cup glass measuring cup, add dried mushrooms to 1 cup boiling water. Set aside.
3. Toss beef with salt. In same Dutch oven, heat remaining 1 tablespoon vegetable oil. Add beef chunks, half at a time, and cook until browned, 10 to 12 minutes per batch; transfer to bowl.
4. With slotted spoon, remove dried mushrooms from soaking liquid and coarsely chop; strain liquid. Set aside mushrooms and liquid.
5. Preheat oven to 350 degrees F. In drippings in Dutch oven, cook onion with water until onion is tender and lightly browned, about 10 minutes, stirring occasionally. Add garlic and cook 2 minutes longer. Stir in tomato paste; cook 1 minute, stirring constantly.
6. Return beef to Dutch oven; add dried mushrooms with their strained liquid, carrots, chicken broth, red wine, thyme, and bay leaf. Heat to boiling over high heat. Cover Dutch oven and bake 1 1/4 hours. Add sauted mushrooms; bake 15 minutes longer or until beef is tender. Discard bay leaf before serving.

Reprinted with permission of Hearst Communications, Inc.

Mushroom Risotto - 4 Servings

Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits.

NUTRITIONAL INFORMATION

1 serving: Calories 350; Carbohydrates 47g; Cholesterol 11mg; Dietary Fiber 4g; Fat 10g (Monounsaturated Fat 4g, Saturated Fat 3g); Sodium 404mg

INGREDIENTS

1 ounce dried porcini mushrooms
1 1/2 cups hot water
4 teaspoons extra-virgin olive oil
1 each medium leek
1 cup short-grain brown rice
2 cloves garlic
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
3 cups reduced-sodium chicken broth
4 ounces cremini
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
2 teaspoons balsamic vinegar
1/4 teaspoon salt
Freshly ground pepper

DIRECTIONS

Combine porcini and hot water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.
Preheat oven to 425 degrees F.
Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat. Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes. Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated, 2 to 4 minutes. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and transfer to the oven.
Bake until the rice is just tender but still has a little resistance and a creamy consistency, 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat and simmer for a few minutes, stirring, until it reaches the desired consistency.
While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat. Add cremini and cook, stirring occasionally, until tender and browned, 5 to 7 minutes.
When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.

Roast Duck with Wild Mushroom Sauce - 6 Servings

Complement the duck's robust flavor with a rich, red, ripe berry-flavor zinfandel.

NUTRITIONAL INFORMATION

1 serving: Calories 467; Carbohydrates 15g; Cholesterol 155mg; Dietary Fiber 2g; Fat 25g (Saturated Fat 8g); Sodium 483mg

INGREDIENTS

1 4- to 6-pound domestic duckling
1/4 cup broken dried mushrooms
1 cup frozen whole small onions, thawed
2 tablespoon margarine or butter
2 teaspoon sugar
4 teaspoon all-purpose flour
1 1/2 cup beef broth
1 tablespoon tomato paste
1/2 teaspoon dried savory, sage, or thyme, crushed
1/2 teaspoon Worcestershire sauce

DIRECTIONS

1. Pull neck skin of duckling to back; fasten with a skewer. Tie drumsticks to tail. Twist wing tips under back. Place bird, breast side up, on a rack in a shallow roasting pan. Prick skin. Insert a meat thermometer into breast (the bulb should not touch the bone).
2. Roast in a 300 degree F oven for 1-1/2 to 2 hours or until temperature reaches 180 degrees F. The drumsticks should move easily.
3. Meanwhile, for sauce, pour enough boiling water over dried mushrooms to cover. Let stand for 30 minutes; drain.
4. In a saucepan cook mushrooms and onions in margarine or butter about 5 minutes or until tender. Stir in sugar. Cook and stir for 5 to 7 minutes or until vegetables are glazed. Stir in flour. Cook and stir for 3 to 5 minutes more or until flour is brown.
5. Add beef broth, tomato paste, herb, and Worcestershire sauce. Bring to boiling. Reduce heat; simmer, uncovered, for 10 to 15 minutes or until sauce is reduced to about 1-2/3 cups.
6. To carve duck, remove the skin, if desired. With a sharp knife, slice duck along the backbone. Slice downward, cutting meat from ribs. Remove wings and legs. Slice breast meat. Serve with sauce. Makes 6 servings.

Parmesan Polenta with Wild Mushrooms

Yields: 4-6

NUTRITIONAL INFORMATION

1 serving: Calories 400; Carbohydrates 37g; Cholesterol 10mg; Fat 9g; Sodium 610mg

INGREDIENTS

Polenta or Yellow Corn Meal (see this recipe to make polenta)
No-stick cooking spray
One 6.6-ounce package instant polenta
3 1/2 cups reduced-sodium chicken broth
3 cloves garlic, thinly sliced
1/3 cup coarsely grated mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Mushrooms
2 tablespoons olive oil
1 medium-size red bell pepper, cored, seeded, and cut into 2 x 1/4-inch strips, about 1 cup
1 small onion, thinly sliced, about 2/3 cup
1 1/2 pounds assorted wild mushrooms, such as shiitake, portobello, and cremini, or regular white mushrooms, cleaned and cut int
1 tablespoon all-purpose flour
3/4 cup reduced-sodium chicken broth
1/4 cup dry sherry or additional chicken broth
1/4 cup snipped fresh chives
Whole radishes and assorted olives for garnish, optional

DIRECTIONS

1. Spray 9-inch square baking pan with no-stick cooking spray.
2. Prepare polenta according to package directions, using 3 1/2 cups chicken broth and 3 cloves garlic. When thickened, remove from heat; add 1/4 cup mozzarella, Parmesan, salt, and pepper; stir until cheese is melted.
3. Pour polenta into prepared pan, smoothing surface with spatula or back of spoon; sprinkle with remaining mozzarella (see note). Let stand until firm.
4. Meanwhile, prepare mushrooms. In 12-inch skillet over medium-high heat, heat oil; add bell pepper, onion, and 3 cloves garlic; cook 1 to 2 minutes, stirring frequently until softened. Add mushrooms; cook 3 to 4 minutes, stirring occasionally until mushrooms are very lightly browned and almost tender.
5. Stir in flour to coat thoroughly; stir in 3/4 cup broth and sherry. Increase heat to high; bring to boil. Cook 2 minutes, stirring frequently until sauce is slightly thickened. Remove from heat; stir in snipped chives, salt, and pepper.
6. Cut polenta first into 3-inch squares, then crosswise into triangles; spoon mushrooms over to serve. Garnish, if desired, with radishes and olives. Makes 4 to 6 servings. Note: If desired, heat broiler. Place pan with polenta on cookie sheet; broil, 3 to 4 inches from heat source, about 1 minute until lightly browned.

Reprinted with permission of Hearst Communications, Inc.

Slow Cooked Chicken with Sauteed Mushrooms and Vanilla -4 Servings

Combining vanilla and garlic creates mellow accents in savory dishes. To split a vanilla bean open, use a small, sharp paring knife and cut from one tip to the other. Carefully separate the two long, flat sides and scrape the seeds into the dish you're preparing. Save the pods for steeping or grinding to powder, or use them to make vanilla sugar.

NUTRITIONAL INFORMATION

1 serving: Calories 560; Carbohydrates 9g; Cholesterol 221mg; Fat 32g; Sodium 577mg

INGREDIENTS

1 cup heavy cream
6 cloves garlic, crushed and peeled
4 sprigs fresh thyme
3/4 teaspoon salt
1 vanilla bean, split lengthwise, seeds scraped and pod reserved
2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1 pound mixed mushrooms, such as chanterelle, oyster, and cremini, sliced
1/4 teaspoon fresh-ground pepper
3 tablespoons dry vermouth
1 tablespoon unsalted cold butter
1/16 teaspoon cayenne pepper
2 tablespoons chopped chives

DIRECTIONS

Place the cream, 3 cups water, 3 cloves of the garlic, 2 sprigs of thyme, 1/2 teaspoon salt, and the vanilla bean seeds and pod in a medium saucepan with high sides. Bring to a near-simmer (150°F) over medium-high heat and add the chicken. Reduce heat to medium-low and cook until the chicken breasts reach an internal temperature of 155°F — about 50 minutes. (Be certain to ensure the liquid stays within a range of 140°F and 150°F.) Transfer the breasts to a small bowl and cover. Reserve the cooking liquid. Heat the olive oil in a large nonstick skillet over high heat. Add the mushrooms, pepper, remaining garlic, thyme, and salt and cook for 7 minutes. Carefully add the vermouth and cook for 1 more minute. Add the butter and the reserved cooking liquid and gently boil until the sauce is slightly thickened — about 20 minutes. Discard the garlic cloves and thyme sprigs. Stir in the cayenne and chives. Serve chicken sliced, topped with the sauce.

Reprinted with permission of Hearst Communications, Inc.

Fettuccini Alfredo and Wild Mushrooms - 4 Servings

NUTRITIONAL INFORMATION

1 serving: Calories 420; Fat 20g

INGREDIENTS

1/4 cup butter or margarine
1 medium onion, chopped
2 garlic cloves, minced
4 ounces mixed sliced wild mushrooms (crimini, shiitake, oyster)
1 package (9 ounces) fresh fettuccini
1/4 cup white wine
1 1/4 cups 1 percent milk
1 package (3 ounces) NeufchÂtel cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
Pinch of grated nutmeg
2 tablespoons chopped parsley

DIRECTIONS

1. In large skillet, melt butter over medium heat. Add onion and garlic and cook 6 to 7 minutes, until tender. Stir in mushrooms and cook 4 minutes. Cook fettuccini according to package directions.
2. Add wine to skillet and boil 1 minute. Stir in milk, NeufchÂtel, Parmesan, salt, and nutmeg. Toss cooked pasta with sauce. Sprinkle with parsley.

Reprinted with permission of Hearst Communications, Inc.

Boneless Pork Chops with Mushrooms & Thyme - 2 Servings

Although this supper is made to serve two, you can double or triple the recipe so it becomes a family meal that's big on taste but still very healthy. If you'd rather not use vermouth, substitute unsweetened apple juice.

NUTRITIONAL INFORMATION

1 serving: Calories 350; Carbohydrates 4g; Cholesterol 83mg; Dietary Fiber 1g; Fat 16g (Monounsaturated Fat 8g, Saturated Fat 5g); Sodium 420mg

INGREDIENTS

2 each 5-ounce boneless, center-cut pork loin chops
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
1 each medium shallot
1 1/2 cups sliced mushrooms
1/2 cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

DIRECTIONS

Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Lobster and Wild Mushroom Polenta Balls - 12 Servings

INGREDIENTS

1 cup ready-to-use wild mushroom polenta, or polenta of choice, about half 16-ounce package
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper, to taste
4 ounces cooked lobster meat, crabmeat, or shrimp, cut in 12 pieces
1 cup packaged unseasoned bread crumbs
1 quart vegetable oil for deep-fat frying

DIRECTIONS

1. In medium-size bowl, using fork, break polenta into fine crumbs; stir in Parmesan, 2 tablespoons warm water, and salt and pepper, to taste.
2. Oil hands well; using about 1 1/2 tablespoons polenta, form into cup-shape. Place one piece lobster in center, and roll into ball to cover lobster. Roll each ball into bread crumbs to coat well. Polenta balls may be prepared ahead to this point and refrigerated until serving time.
3. In heavy 3-quart saucepan, over medium heat, heat oil to register 365 degrees F on deep-fat frying thermometer, or until 1-inch bread cube fries golden in 1 minute. Fry polenta balls 1 to 2 minutes until golden brown. Using slotted spoon, remove from pan to paper towels to drain. Serve warm.
Note: If preferred, polenta balls may be made omitting 2 tablespoons warm water, and oven-baked at 400 degrees F for 12 to 15 minutes. Cool 5 minutes before serving.

Reprinted with permission of Hearst Communications, Inc.

Italian Mushroom and Bean Soup - 6 Servings

NUTRITIONAL INFORMATION

1 serving: Calories 200

INGREDIENTS

1 small bunch (1/2 pound) escarole
1 tablespoon olive or vegetable oil
2 onions, chopped
2 slices bacon, chopped
2 garlic cloves, crushed in press
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 can (15 1/2 ounces) white kidney beans, rinsed and drained
1/3 cup small pasta such as mini bow ties or tubetti
1 package (.5 ounces) dried porcini mushrooms, crumbled
1/2 teaspoon salt

DIRECTIONS

1. Rinse escarole well; coarsely chop leaves.
2. In 5-quart pot, cook onion in oil until tender, 5 minutes. Add bacon and garlic and cook 3 minutes. Add escarole, chicken broth, beans, pasta, mushrooms, and salt. Cover and simmer 15 minutes.

Reprinted with permission of Hearst Communications, Inc.

Tofu with Tomato-Mushroom Sauce - 4 Servings

Sauteed tofu makes a simple fresh tomato-and-mushroom sauce hearty and substantial. Serve over polenta or toss with pasta.

NUTRITIONAL INFORMATION

1 serving: Calories 136; Carbohydrates 6g; Cholesterol 6mg; Dietary Fiber 2g; Fat 9g (Monounsaturated Fat 3g, Saturated Fat 2g); Sodium 111mg

INGREDIENTS

14 ounces extra-firm tofu
2 teaspoons extra-virgin olive oil
2 each medium tomatoes
1 1/2 cups sliced mushrooms
2 tablespoons prepared pesto
2 tablespoons crumbled feta cheese

DIRECTIONS

Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Remove from the heat and stir in pesto and feta.

Mushroom-Stuffed Pork Chops with Spinach Saute -4 Servings

NUTRITIONAL INFORMATION

1 serving: Calories 400; Carbohydrates 7g; Cholesterol 60mg; Fat 13g; Sodium 130mg

INGREDIENTS

1/4 ounce dried porcini mushrooms, about 1/3 cup
2/3 cup hot water
8 ounces mixed fresh mushrooms, such as shiitake, portobello, cremini, and/or white mushrooms, wiped clean
1 tablespoon plus 1 teaspoon olive oil
1 small onion, finely chopped, about 1/2 cup
1/4 cup fresh bread crumbs, preferably from Italian bread
Salt and freshly ground black pepper, to taste
2 double boneless center-cut loin pork chops, about 8 ounces each and 1 1/2 inches thick, trimmed of fat
1/4 cup reduced-sodium chicken broth or water
Spinach SautÉ (Below)
Braised Red Onions (Below)

DIRECTIONS

1. In small bowl, combine porcini mushrooms and hot water; let stand 20 minutes until mushrooms are softened.
2. Meanwhile, trim fresh mushrooms, removing stems from shiitakes and portobellos; process, using pulsing motion, in food processor until finely chopped, working in batches if necessary. You should have about 3 cups.
3. In 10-inch nonstick skillet over medium-high heat, heat 1 tablespoon oil; add onion; cook 2 minutes, stirring frequently until softened. Add chopped mushrooms; cook 6 to 8 minutes, stirring occasionally until mushrooms are tender.
4. Meanwhile, drain porcini, reserving liquid; squeeze dry; chop to make about 1/4 cup. Remove skillet from heat; stir in porcini, bread crumbs, salt, and pepper. Set mixture aside to cool.
5. Place pork chops on flat surface; using small sharp knife, cut horizontal pocket in each chop about 4 inches long and 2 inches deep. Divide mushroom mixture evenly among pockets, pressing in firmly; sprinkle chops lightly on both sides with salt and pepper.
6. Wipe out skillet with paper towels; add remaining 1 teaspoon oil; heat over medium heat. Add stuffed pork chops; cook 4 minutes on each side until browned. Add chicken broth and 1/2 cup reserved porcini liquid; bring to boil. Reduce heat to medium-low; simmer, covered, about 6 minutes until pork is just cooked through. Remove from heat; using slotted spoon transfer chops to cutting board.
7. Cut chops into 1/4-inch slices; arrange on serving plates. Spoon liquid remaining in skillet over pork; serve accompanied by Spinach SautÉ and Braised Red Onions. Makes 4 servings.
SPINACH SAUTÉ Stem, rinse, and drain 2 pounds spinach; you should have about 20 cups of leaves. In 5- to 6-quart Dutch oven over medium heat, heat 1 1/2 teaspoons olive oil; add 2 cloves garlic, crushed; cook 30 seconds until fragrant. Add spinach and 1/8 teaspoon each crushed hot red pepper and freshly grated nutmeg; cook 4 to 5 minutes, tossing spinach gently until wilted and tender but still bright green. Remove from heat; season with salt and freshly ground black pepper, to taste. Makes 4 servings.
BRAISED RED ONIONS Peel and trim roots of 4 medium-size red onions; place, one at a time, on cutting board, root end down. Using sharp knife, cut into 8 wedges, stopping two thirds of way down to root end; do not cut all the way through. Place onions in glass pie plate; drizzle with 1 tablespoon honey; sprinkle with salt and freshly ground black pepper, to taste. Scatter 6 fresh thyme sprigs or 1/2 teaspoon dried thyme leaves on top; pour 1/4 cup reduced-sodium chicken broth or water into pie plate. Cover with vented plastic wrap; cook in microwave on high (100% power) 18 to 20 minutes until onions are tender when pierced with tip of knife. When serving, spoon some of liquid from dish over onions. Makes 4 servings.

Reprinted with permission of Hearst Communications, Inc.

Porcini Mushroom Risotto

Stir bacon and Parmesan into creamy risotto for a delightful meal. Yields: 8 cups.

NUTRITIONAL INFORMATION

1 serving: Calories 181; Carbohydrates 13g; Cholesterol 18mg; Fat 10g; Sodium 442mg

INGREDIENTS

3/4 cup dried porcini mushrooms (about 1/3 ounce)
4 1/2 cups low-sodium chicken broth
8 ounces bacon, cut into 1/2-inch pieces
1 medium onion, minced (about 1 cup)
2 1/4 cups Arborio rice (about 1 pound)
1/2 cup dry white wine
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon fresh-ground pepper
dried bread crumbs

DIRECTIONS

1. Make the mushroom broth: Bring 4 cups water to a simmer in a medium saucepan, completely submerge the mushrooms, and soak for 25 minutes. Remove the mushrooms with a slotted spoon and slice into 1/2-inch pieces. Strain the water and return it to the saucepan; add the chicken broth, bring to a simmer, and keep warm.
2. Make the risotto: Cook bacon in a large saucepan until crisp. Transfer to a small bowl and set aside; reserve fat. Sauté onions in 2 tablespoons bacon fat until translucent — about 5 minutes. Add the rice and cook over medium heat until slightly translucent — about 5 minutes. Add the wine and cook until absorbed. Add 1 cup of hot broth, stirring constantly, and cook until absorbed, continue stirring and adding broth by the cupfuls until risotto is creamy and rice is cooked through but slightly al dente — about 25 minutes. Stir in the bacon, Parmesan, salt, and pepper and serve immediately or freeze (see Step 3).
3. Freeze the leftover risotto: Shape 1/4 cupfuls of cooled risotto into 2-inch patties and coat with bread crumbs. Stack patties between sheets of waxed paper and transfer to an airtight container. Store frozen for up to 2 months. To serve, cook frozen patties in a lightly oiled or buttered skillet for 6 minutes on each side. Drain on paper towels.

By: Country Living