Note About Using Mushroom Powder
Mushroom powder can be used instead of flour for dredging fish fillets, poultry tenderloins and meats of all kinds. It makes a mouth-watering crust - both light and savory - that particularly suits veal scaloppine. It can also be used to give body and depth to soups, stews, sauces and gravies. A 2-ounce jar of mushroom powder costs about $10 and is available from Oyster Creek Farm Mushroom Company, R.R. 1 Box 320, Damariscotta, ME 04543, 207-563-1076. Maine Wild Mix, Porcini, Chanterelle and Black Trumpet flavors are available. If you have a spice grinder and time, you can make your own powder: Brush the grit from 1/2 to 2/3 ounce dried porcini mushrooms (about 2/3 cup) and grind them to a fine powder.
Fresh Shiitake can be kept in the refrigerator in a cloth or paper bag for 2 to 3 weeks. Do not use plastic. Any that are not used fresh can be dried for later use. Either in a food dehydrator, or in a gas oven with just the pilot light. Once the mushrooms are dry they can be kept in a glass Jar that seals, or a zip lock bag.
Place whole mushrooms in hot water for 15 to 20 minutes or until soft. Rehydrated mushrooms can be used in recipes in same way as fresh mushrooms, so for larger dishes you can use both mushrooms to extend and distribute the flavor of the Shiitake.
Find it on the
1 lb. Fish fillets (cut into 4 pieces)
Twice Baked Potatoes with Maitake Mushrooms and Smoky Gouda
4 large baking potatoes (baked until almost cooked thru)
Cut potatoes lengthwise in half. Scoop out potatoes into a bowl. Try not to damage the skins. Add 6 oz. Grated Smoky Gouda and 1/2 stick of butter to warm potatoes and smash a little. Reconstitute 2 oz. of Maitake mushroom in hot tap water just to cover for 15 mins. Drain, chop, put in a small skillet with 3 or 4 slices of Panchetta or bacon diced. Sauté until bacon is crisp. Combine this with the potatoes mixture, scoop it back into the potatoes skins top with a little Smoky Gouda and bake again until hot.
Oyster Creek Morel Cream Sauce
Heat heavy cream in a sauce pan gently over med heat. Add 1/2 oz. Oyster Creek Morel mushrooms. After 15 to 20 minutes, remove Morels. Squeeze out excess cream and chop. Sauté a few shallots in a small amount of olive oil. Add chopped Morel, cook 10 minutes or so until mushrooms are cooked thru. Add cream and simmer until sauce thickens. Salt and pepper to taste. Serve over pasta, chicken, or toast points.
Mushroom-dusted Veal Scaloppine with Sage
1 pound veal scaloppine
Make sure you are well organized before you begin to cook your veal because the process goes very quickly. I like to serve this with sauteed turnips with smoked onions or sauteed chicory with shiitake mushrooms.
Porcini Pork Tenderloin
1-1/2 - 2 1b. Pork Tenderloin (fat and silverskin removed)
Soak Porcini in about 2 cups of warm water for 15 to 30 mins. Strain mushrooms, saving soaking liquid, press between paper towels to remove excess liquid, then chop. Slice pork in 1/4" medallions, dredge in flour salt and pepper, saute in oil until golden, remove and set aside. To the same pan add more oil if needed to saute garlic, shallots and chopped Porcini. Saute for about 10 minutes, deglaze pan with the wine or chicken broth, return meat to pan with the soaking liquid. Cook over low heat until sauce thickens.
Baked Polenta with Shiitake Mushrooms
4 cups chicken stock
In heavy kettle bring chicken stock to a boil. Add butter. Add cornmeal in a slow stream while whisking until very thick over low heat, about 15 minutes. Slowly wisk in parmesan cheese. Pour mixture into a buttered 8" pie plate and cool. Preheat oven to 375, cover a baking sheet with parchment paper. Slice polenta into wedges and sprinkle with Parmesan and top with sliced Fontina. Place in oven for 20 minutes.
In a heavy skillet heat olive oil add minced garlic, saute about 2 minutes. Add sliced Shiitake and cook until mushrooms are lightly browned. Serve this mixture over baked polenta.
Portobella Mushroom Stuffed with a Spinach and Gorgonzola cheese
4 Portobella mushrooms (med. size)
Remove stem from mushrooms and place the mushroom caps gills-side-down in a saute pan, and cook for about 5 min in a little olive oil. Turn caps over and cook with about 1/4 cup of water until water disappears. In another pan cook garlic and onions in a little olive oil until the onions are caramelized. Add spinach until wilted. Stuff caps with onion and spinach mixture. Top with gorgonzola cheese. Cover. Heat until cheese melts, just a few minutes. Serve on a bed of greens and finish with balsamic vinegar and truffle oil.
Mushroom in Cream Sauce Over Pasta
Soak Mushrooms in hot water for about 30 minutes, saving the soaking liquid. Squeeze excess liquid from mushrooms and saute with shallots, minced garlic and one half cup of fresh sliced mushrooms of your choice. Add one diced tomato, some of the soaking liquid, and three tablespoons of heavy cream. Simmer until sauce thickens. Season with fresh herbs, toss with cooked pasta.
Wild Mushroom Soup
1/2 oz. Oyster Creek Sliced Shiitake Mushrooms
Reconstitute dried Shiitake in warm vegetable stock. Saute onions, garlic, and Porcini powder until onions are glassy. Add fresh mushrooms. Cook a few minutes until mushrooms release their liquid. Add Shiitake and vegetable stock. Simmer 10 to 15 minutes. Salt and Pepper to taste. Vegetable stock is usually salty. Makes about 5 cups.
Oyster Creek Wild Mushroom Dip
8 oz. cream cheese
Reconstitute dried mushrooms in 2 cups hot water for 30 minutes. Drain, saving the soaking liquid. Rinse mushrooms with cold water, then press with a paper towel to remove excess liquid. Chop the mushrooms fine, saute in very little olive oil a few minutes. Add soaking liquid to mushrooms being careful not to use any sediment at the bottom (sometimes wild mushrooms can be gritty). Simmer slowly, stirring occasionally until liquid is gone but mixture is still moist. Remove mushrooms to a bowl to cool. Add mashed, roasted garlic, softened cream cheese, herbs, salt, and pepper. Refrigerate before serving. This can also be used as a sauce over pasta by thinning the dip with a little yogurt or cream, and heating it up a little.
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