Vegetables 101: What are easy ideas to use mushrooms from Seattle farmers markets?

October 29, 3:35 PMSeattle Farmers Market ExaminerCarole Cancler

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Basket of mushrooms at Foraged & Found,
U-District farmers market (Photo-Carole Cancler)

Use these easy ideas to prepare mushrooms in a way that highlights their flavor. These simple recipe ideas suggest ways to prepare new and unfamiliar mushrooms for the first time. Using these ideas, you can explore the flavor and characteristics of each type of mushroom and decide which ones you like best.

• Quiche or omelet. Add sautéed mushrooms and onions or shallots to a plain quiche or omelet.
• Appetizer Spread. Bind sautéed and cooled, chopped mushrooms and onions with sour cream and use as a spread for toasted baguette slices or crackers.
• Clear soup. Simmer onions, carrots, celery, and black peppercorns in broth for 30-40 minutes and then strain. Add thin slices of fresh mushroom and serve. This is nice with delicate mushrooms such as Angel Wings or Corals as well as thinly shaved slices of King Boletes.
• Creamed soup. Sauté mushrooms and shallots until wilted, simmer in stock 30-40 minutes, puree with a hand blender, stir in cream, and season with salt, white pepper, thyme, and freshly grated nutmeg. Serve with spears of prosciutto and parmesan that have been baked in the oven until crisp.
• Grill. Grilled thick slices brushed lightly with olive oil briefly (30-60 seconds per side) and serve sprinkled lightly with salt or black pepper. For strongly flavored mushrooms, try a dash of balsamic vinegar or a shave of Parmesan.
• Risotto. Sauté mushrooms in olive oil and butter and stir into a risotto made with onion, white wine, butter, Parmesan, and freshly chopped parsley.
• Pasta. Sauté mushrooms in butter and/or oil, toss with cooked and drained pasta, sprinkle with Parmesan.
• Pilaf. Sauté slices in butter or oil and season with salt, pepper, and thyme or sage. Add to a pilaf of Emmer wheat, onions, roasted and diced carrot or squash, and chopped roasted hazelnuts or walnuts.
• Ravioli. Make a filling of chopped mushrooms sautéed with a little onion, seasoned with salt, thyme, and nutmeg, and bound with a few tablespoons of heavy cream. Fill ravioli, cook and serve drizzled with olive oil and shaved Parmesan or butter and sage leaves.
• Topping for steak or burgers or grilled fish. Sauté sliced mushrooms and shallots and season with salt, black pepper, thyme, and a squeeze of lemon.
• Topping for polenta or pilaf. Sauté mushrooms and onions until wilted. Add 1 tablespoon flour, deglaze with red wine, then simmer in stock or water until thick, and season with salt, pepper, and freshly chopped tarragon. Serve over polenta with a green salad, cheese, and a glass of wine for a light supper.