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Marasmius Recipes

Mushroom Recipes

   The flavor and aroma of Marasmius are out of proportion to its size. Added fresh to soups, ragouts and stews, it confers a definite, somewhat sweet taste. This sweet quality also enhances the taste of cookies. To prepare for use where shorter cooking times are called for, simmer them beforehand for 15 minutes in water with butter and lemon juice. This mushroom is often dried before use, although it is delicious fresh. The caps are thin and dry quickly. String them on a thread with a button on the bottom and hang in a warm place. One of the unique characteristics of Marasmius is its amazing ability to rapidly take up water to resume its original texture, appearance and taste.
Chicken with Fairy Ring Mushrooms
2 plump chicken breasts
6 slices pancetta
1 punnet fairy ring (mousseron) mushrooms
4 shallots, diced
2 cloves garlic, chopped finely
2 tablespoons crème fraîche
A few sprigs of thyme
Butter for sauteeing
Salt and pepper
Cooking Instructions:
Place a sprig of thyme on each chicken breast, and wrap pancetta around the breast, holding the thyme in place. You shouldn't need to secure it; as the pancetta cooks, it will stop being flexible enough to unroll. Saute gently for about eight minutes per side, until the pancetta is golden-brown. While you saute the chicken, melt some butter in another small pan and soften the shallots and garlic. When the shallots are transluscent, add the mushrooms and a sprig of thyme. Saute, keeping everything on the move, until the mushrooms are cooked and soft. Add the crème fraîche to the mushroom pan, stir briskly until everything is amalgamated, and season. Put a pool of the mushroom sauce on each plate and place the cooked chicken on top. I served this with mashed potatoes, and a green salad with a sharp dressing.
Fairy Peppers
Servings: 2
225 g (8 oz) freshly minced rump steak
4 green peppers
1 onion
100 g (4 oz) fairy ring mushrooms
1 teaspoon mixed herbs
1 teaspoon paprika pepper
Vegetable oil for frying
Cooking Instructions:
Finely chop onion and fry in oil until golden brown. Add the minced meat, mix well with the onions, add the rest of the dry ingredients and fry until cooked. Wash and slice the fairy ring mushrooms, add to mince, mix in and fry gently for 2-3 minutes. Remove from heat and drain off excess fat. Wash peppers, remove tops, cut out stems, then remove seeds from body of peppers and wash out. Fill peppers with mince filling, replace tops, wrap in foil and place in shallow dish. Bake in a moderate oven 180?C (350F, Mark 4) for 1 hour.
Fairy Ring Mushroom Cookies

Your favorite sugar cookie recipe, without the flavoring
1 cup dried fairy-ring mushroom caps, minced
1/2 teaspoon almond extract
Cooking Instructions:
Mix the cookies according to the recipe. Add the mushrooms and almond extract. Bake according to the recipe directions.
Fairy Ring Mushroom Pasta Sauce
Servings: 4
1 cup dried Marasmius oreades (Fairy Ring Mushroom)
1-1/2 cup peeled and diced tomatoes
1/2 teaspoon Herbs d'Provence
1/4 cup chopped Italian parsley
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/4 teaspoon hot sauce
Salt and pepper to taste
1/2 lb. good quality pasta (farfalle, fusilli, penne, rigitoni, etc.)
Cooking Instructions:
Soak the dried mushrooms in hot water until soft. Drain, reserving liquid. Heat the butter and olive oil in a sauté pan. Add mushrooms and Herbs d'Provence. Cook slowly for 15 minutes. Add reserved soaking liquid and reduce over high heat until about 3/4 of the liquid is gone. Add tomatoes and parsley and cook for 3-4 minutes. Cook the pasta in boiling salted water until done but still firm to the bite.
Fairy Ring Mushroom Risotto
Servings: 4-6
1 cup dried Marasmius oreades (Fairy Ring Mushroom)
1½ cups Arborio rice
5 cups stock
2 tablespoons chopped shallots
3 tablespoons butter
3 tablespoons extra virgin olive oil
2/3 cup grated Parmesan cheese
1/4 cup balsamic vinegar
Cooking Instructions:
Soak the mushrooms until soft in hot water. Drain and use the soaking liquid as part of the stock. Sauté the mushrooms slowly in half the butter and olive oil for 10 minutes and set aside. Bring the stock to a simmer while the mushrooms cook. In a heavy 2 ½ quart sauce pan, sauté the shallots in the remaining butter and olive oil until soft and lightly colored. Add the rice and stir until well coated by the oil. Cook for about 1 minute. Add ½ cup simmering stock and continuously stir the mixture over medium heat. When the rice dries out add another ½ cup stock and continue to stir. You will repeat this process until the rice is cooked. This will take about 30 minutes. Risotto cooked too quickly will not cook evenly and risotto cooked too slowly will be gluey. Good risotto is creamy but still firm to the bite (al dente). About 10 minutes before the risotto is done, add the reserved mushrooms. About 5 minutes before the rice is done, add the Parmesan cheese and balsamic vinegar. If you run out of stock before the rice is done, you may use hot water. Serve immediately.
Fairy Ring Mushroom Soup
Servings: 4
1 cup fresh or dried fairy-ring mushrooms (soaking these mushrooms is not necessary)
2 large shallots or green onions, minced
3 tablespoons butter
2 tablespoons flour
2 cups beef or chicken broth
2 cups half and half
1 thyme sprig
1 teaspoon Tabasco sauce
1/4 cup dry sherry
Cooking Instructions:
If using fresh mushrooms, cook them with the shallots and butter in a heavy soup pot for 3 minutes. If using dried mushrooms, add about 1/2 cup of water to the pot with the butter and shallots. Add the flour, stir a minute or two, and whisk in the broth. Add the half and half, thyme, Tabasco sauce, cayenne, and salt to taste. Simmer the soup over low heat for 10 minutes. Do not allow it to boil. Add the sherry just before serving.
Mushroom-Stuffed Pig's Feet in a Turnip Sauce
Servings: 3
6 pig's feet
9 oz wild mushrooms (fairy rings)
1 egg
3.5 oz minced pork
3.5 oz minced beef
Salt and pepper
For the sauce:
1 onion
1 carrot
2 garlic cloves
Skin of one orange
Skin of one lemon
3.5 oz turnips
1 tbsp chocolate
Black pepper
Clove, rosemary, thyme
Cooking Instructions:
Cut the feet in half lengthwise and cook together with all the ingredients of the sauce and some water. Meanwhile, prepare the filling with the finely chopped mushrooms, the minced meat, the egg and a little salt and pepper. When well cooked, remove the pig's feet from the pan and leave to cool. Carefully remove the bones. Take a sheet of aluminum foil and place one half of the foot on it, cover with stuffing then place the other half on top. Wrap the foot in the paper and return to the sauce. Do the same with the other feet and cook in the sauce for 20 minutes. To serve, remove the aluminum foil and serve the feet either whole or in halves with the strained sauce and the turnips cut in cubes.
Rice Pilaf with Fairy Ring Mushroom
Servings: 4
5 tablespoons butter
1 cup fairy-ring mushrooms
1 cup long-grain rice
2 cups hot beef broth
Dash of cayenne
Salt and pepper to taste
Cooking Instructions:
Melt the butter in a skillet and saute mushrooms for 5 minutes. Add the rice and cook for another 3 minutes. Stir in the beef broth. Adjust the flavor by adding the cayenne, salt, and pepper. Cover and simmer about 15 minutes or until the rice is soft and fuffy. Remove the lid and continue to cook for a few more minutes.

Mushroom Recipes

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