Make Room for the Mushroom
Posted by Doris Romeo on Feb 19, 2006 - 2:30:00 PM
I've done mushrooms recipes in the past, but I never get enough of them, so here are two more.
Photo by Olga Litvin
3 oz. dried mushrooms
1 lb. fresh mushrooms (white button or crimini, or a mixture of both)
1/2 med. onion chopped fine
4 T. butter or soy margarine
Pinch of thyme
2 T. brandy
2 T. dry sherry
1 quart boiling water
1 cup sour cream or soy sour cream
Salt and pepper to taste
Soak the dried mushrooms in boiling water for about 2 hours. Drain well, and set aside the liquid for later. Slice the mushrooms, nice and thic. Heat the butter and add the onions; saute for a couple of minutes util they are transparent. Add all the mushrooms and cook for a couple of minutes: add the salt pepper and thyme. Over a bowl pour the remaining mushroom liquid through a cheesecloth to catch any dirt. This should yield about two cups of liquid. Add the sherry and brandy, blend in the sour cream, pour over the mushrooms and heat - do not bring to a boil. Serve over egg noodles or rice.
Portobello mushrooms in balsamic sauce
2 or 3 portabellas stems removed
1 red onion sliced
2 T. capers
3 T. butter or soy margarine
1/4 cup balsamic vinegar (the older the better)
Salt and pepper
First grill, roast or broil the mushrooms, set aside. In a large skillet heat the butter, saute the onions until just tender, add the vinegar, capers and mushrooms, salt and pepper. Serve with a side of goat cheese.