MUSHROOMS are marvelous morsels - zero fat, very low in calories and rich in vitamins and minerals; in fact, they're achieving super-food status because they also contain a powerful micronutrient which is both an antioxidant and antiinflammatory (ergothioneine).
We're no longer limited to just white button mushrooms in our stores; it's getting easier to find meaty portabellas and exotic varieties like shiitake, chanterelle and oyster mushrooms which all have a different flavor profile and texture. Experiment and find out which ones you like best.
Store mushrooms unwashed in a paper bag in your refrigerator.
Although many sources say not to wash mushrooms, I find that giving them a quick rinse and blotting them dry immediately with paper towels is much easier and cleans them better than the brushing or wiping often recommended (do this just before you cook them). Trim the ends of the stems before using.
One more quick tip - when sautéing mushrooms to serve with steak, stir in a couple of teaspoons of soy sauce. It adds a lovely depth of flavour to the mushrooms.
INDIVIDUAL STEAK & MUSHROOM PIES
A good old British classic - perfect for a cold winter's evening.
3 Tbsp olive oil
1½ lb. chuck or blade steak, cut into
1" cubes
1 onion, sliced
2 carrots, sliced
2 Tbsp all-purpose flour
2 Tbsp Worcestershire sauce
1-½ cups beef broth
Salt and pepper to taste
8 large mushrooms, cut into quarters Pastry for a double-crust pie (either homemade, or use Pillsbury's refrigerated pie crusts
Heat the oven to 300 degrees. Heat two tablespoons of the oil in a skillet and brown the meat in batches, removing each batch as it browns to a large casserole or baking dish. Heat the remaining oil in the skillet and cook the onion and carrots for about five minutes, until just beginning to brown. Add to the casserole. Stir the flour into the skillet, scraping up any residue from the pan. Add the Worcestershire sauce and beef stock, stirring constantly, and bring to a boil. Cook for one minute, stirring constantly. Season to taste with salt and pepper; add the mushrooms and pour into the casserole with the meat and vegetables. Cover dish and place in oven for one hour; remove cover and cook for another hour or until meat is tender, stirring occasionally.
Divide the meat mixture between six 1½ cup individual pie dishes (you can use foil ones) or ramekins. Roll out the pastry (if homemade); cut pastry into six rounds to fit the tops of the casseroles with a one-inch overhang.
Dampen the edge of each dish and press the overhang to the dish; flute edges by pinching between thumb and index finger. Bake the pies for 25-30 minutes, or until pastry is golden brown and filling is piping hot. (You can also make just one pie in a large baking dish).
MUSHROOM, SPINACH & ARTICHOKE CASSEROLE
You can serve this as a meatless main dish, a side dish, or even as a hot dip with assorted crackers.
2 tbsp extra virgin olive oil
8 oz fresh brown mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
6 cups fresh baby spinach
1 can artichoke hearts, drained and coarsely chopped
1 tub (227 g) artichoke and Asiago dip
Freshly ground black pepper
½ cup shredded Asiago cheese
In a large skillet, heat oil over medium high heat and cook mushrooms, onion and garlic for about 10 minutes or until liquid evaporates and mushrooms begin to turn golden. Stir in spinach and cook for about three minutes or until wilted and liquid is evaporated. Add artichokes and artichoke dip and cook, stirring, for about two minutes or until heated through. Stir in pepper to taste. Pour into a shallow baking dish and sprinkle with cheese. Bake at 400 degrees for approx. 20 minutes or until golden and bubbly. Let stand for five minutes before serving. Makes four to six servings.
Mushroom & Barley Soup
1 Tbsp olive oil
1 medium onion, cut into slivers
¾ cup pearl barley
2 cloves garlic, minced
¼ - ½ tsp dried thyme
1 lb brown or white button mushrooms, sliced
2 - 1L cartons beef broth (preferably low-sodium)
2 Tbsp tomato paste
1 tsp balsamic vinegar
1 bay leaf
Salt, fresh ground pepper
Heat the oil in a stock pot over medium heat. Add the onions and sauté for about five minutes or until translucent. Reduce the heat slightly; add barley, garlic and thyme and sauté for another few minutes. Stir in the mushrooms, followed by the broth, tomato paste, vinegar and bay leaf. Bring the soup to a boil, then reduce the heat to low; cover and simmer soup for at least one hour or until barley is very tender. Season to taste with salt and pepper. (Note: Leftover soup will thicken as the barley absorbs more liquid; add additional broth when reheating to achieve desired consistency).
Marinated Mushrooms
1 pound small button mushrooms, cleaned
2 cloves garlic, minced
2 Tbsp sherry or white wine vinegar
4 Tbsp olive oil
¼ tsp salt
¼ tsp sugar
Several grinds of black pepper
Put the mushrooms into a large zip-top bag. Combine all the other ingredients; taste for seasoning and adjust the tartness and sweetness by adding more vinegar, olive oil, sugar or salt as desired. Pour this mixture over the mushrooms in the bag; seal the bag and gently massage the mushrooms to get them evenly coated with the marinade. (It will look like there's not much liquid in the bag, but the mushrooms will start to exude their own moisture as they marinate).
Put bag in refrigerator and turn it occasionally so mushrooms marinate evenly. Allow the mushrooms to sit in marinade for at least an hour or up to three days before serving.
