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Soy Roasted Mushroom Burger
County’s soy-roasted mushroom burger brings two times the meatiness by using prime grass-fed beef topped with soy-roasted portobello and crimini mushrooms. To compliment the meaty flavor, a toasty brioche bun gets a dollop of whipped goat cheese mouse and a layer of black truffle aioli, finished with a sprinkling of watercress. “The natural earthiness from mushrooms heighten the flavor of the beef, making the burger extra juicy and ‘melt-in-your-mouth’ worthy. It’s a technique I like to use a lot when I want to extract the maximum flavor from an ingredient,” says Chef Jon Feshan of County in New York City. “The addition of truffle aioli was an obvious accompaniment to the mushrooms when I was creating this burger. Just a little bit of black truffle goes a long way, especially to create an extra aromatic layer.”
- 1 lb 80/20 grass-fed ground beef (County uses a mix of trimmed chuck and short-rib that they grind in-house)
- soy roasted mushroom mix (recipe below)
- black truffle aioli
- wild watercress
- goat cheese mousse (recipe below)
- brioche buns
- In a large bowl, mix the ground beef and mushrooms until blended.
- Shape into patties. Preheat a grill pan. Cook to desired temperature. Lightly toast brioche buns.
- Spread Truffle aioli lightly on the bread, place burger, add a dollop of goat cheese mouse and some wild watercress.
Soy Roasted Mushrooms
- 2, 10-oz package mushrooms (We use a combination of oyster and shiitake mushrooms, but feel free to substitute your favorites — portobello or criminis are great because they are nice and meaty!)
- 1/4 cup reduced-salt soy sauce
- 1/4 cup olive oil
- fresh ground black pepper
- Wipe mushrooms clean, and trim ends. In a large bowl, toss with olive oil and soy and roast in a 380º oven for approximately 30 minutes. Alternatively you can also slice the mushrooms and sauté them in olive oil in a very hot pan, adding the soy after the mushrooms have started to sweat.
- Cook until the liquid has evaporated and the mushrooms are a nice mahogany brown color. Add black pepper to taste. (Make sure that the flavors are strong as this is the only seasoning the burger meat will get.) Let them cool.
- Chop coarsely by hand or place in a food processor and pulse until desired consistency. At County we grind the mushrooms with the meat so it disappears into it, but feel free to chop more coarsely if that is your preference.
- Take care not to grind it too finely as it will turn to mush and make the burger soggy or so coarsely that pieces will fall out of the mix when you grill or pan fry the meat.
Ravioli with Roasted Mushrooms, Spring Vegetables, Cured Egg Yolk, and Truffle Oil
“I love mushrooms — I feel like they’re both a sponge and the main event. They take flavor very well but they give so much earthy, umami-packed flavor and awesome texture and mouthfeel,” says celebrity chef and restaurant owner Dale Talde of New York hot spots Talde, Thistle Hill Tavern, and Pork Slope. This dish appears on the Thistle Hill Tavern menu.
Cured Egg Yolks
- 12 egg yolks
- 4 cups salt
- 4 cups sugar
- cheese cloth
- Mix salt and sugar together, in a baking pan place 4 cups of the mixture on the bottom.
- Carefully place egg yolks on top, careful not to break them and not to place them too close together.
- Bury the egg yolks with the rest of the salt-and-sugar mixture, and let cure in the refrigerator for one week.
- After eggs are cured, dig them out, wrap eggs with cheese cloth and tie them shut with twine.
- Tie eggs to a long piece of twine and hang in a cool, well-ventilated room. Let hang for 1 month or until eggs are nice and hard.
- 300 grams all-purpose flour
- 300 grams high-gluten flour
- 10 grams salt
- 270 grams egg yolks
- 15 grams white wine
- 15 grams olive oil
- water as needed
- In a mixer add dry ingredients then mix thoroughly with the dough hook attachment.
- Add wet ingredients until the dough comes together.
- Add a tsp of water at a time if dough doesn’t come together. Careful not to add too much water or the dough will be soft and hard to work with.
- 1 lb Cremini mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 oz shallots (brunois)
- 1 tbsp tarragon (chopped)
- 1 tbsp chives (chopped)
- 2 tbsp parsley (chopped)
- 1 tsp thyme (chopped)
- 1 can truffles (can, chopped)
- 1 cup parmesan (grated)
- 2 cups ricotta
- 1 tbsp truffle oil
- In a sauté pan, brown garlic with olive oil, then add shallots, cook until soft. Add mushrooms and pan roast until mushrooms are nice and soft. Put mushroom mix into a food processor and chop until mushrooms resembles the size of a grain of rice. Place in a mixing bowl and mix together all the herbs and cheese, truffles, and truffle oil. Put farce into a pastry bag.
- Cut out dough and weight to 200 grams each. Roll out pasta until you get about 1/8 of an inch thin. Place one pasta sheet over ravioli mold, fill farce in the pockets of the mold. Careful not to use too much or the ravioli will not seal properly. Place another sheet over mold, using a rolling pin, roll and seal ravioli. Place ravioli on a plate or a pan dusted with flour so it doesn’t stick to the bottom. Keep in refrigerator or freezer.
Truffle Ravioli with Spring Vegetable
- 8 truffle ravioli
- 4 snow peas
- 4 snap peas
- 1/4 cup English peas
- 1/4 cup wild mushrooms
- 1/4 cups parmesan
- pea tendrils
- 2 tbsp butter
- cure egg yolk
- In a sauté pan, melt butter and sauté together peas and wild mushrooms, add cooked ravioli with a small amount of pasta water. Season with salt, add parmesan. Toss until parmesan is evenly melted.
- Place in pasta bowl and garnish with grated egg yolk, pea tendril, and a small drizzle of truffle oil.
Porcini Mushroom Crusted Sea Bass
“A perfect match, the porcini-mushroom crust compliments this buttery fish, which when seared seals in all its natural flavors. The porcini mushrooms, also called ce’pe in French, departs a rich-tasting, earthy, woodsy flavor with a rich, buttery perfume. The porcini crust is a perfect balance, which brings the sea bass down to earth,” says Albert A Bijou, Executive Chef at The Coffee Bar, a much-heralded Kosher restaurant in Lawrence, New York.
- 7 oz fillet of Chilean sea bass
- 6 oz dried porcini mushrooms
- 8 oz white mushroom — rinsed and sliced
- 8 oz portobello mushroom — gills removed and sliced
- 3 cloves garlic
- 2 tbsp softened butter (can substitute with earths balance)
- 2 oz fresh basil leaves chopped
- 1 cup white unseasoned panko crumbs
- salt and pepper to taste
- Soak dried porcini mushrooms in enough hot water to just cover when submerged — till softened. Place soaked mushrooms with its liquid, white mushrooms, and portobello mushrooms in a pot and bring to a boil.
- Lower flame to a simmer, add butter, a tsp of salt & pepper — stir to incorporate butter and liquids with salt and pepper. Cook for about 30 minutes on a low flame — watch to make sure the liquids do not evaporate all the way, add water if necessary.
- Remove from stove top, let cool to room temperature. Remove excess liquid and set aside. Place mushroom mixture in a food processor and blend till smooth, adding the liquid set aside as needed to keep it a smooth texture.
- Now add the freshly chopped basil and continue to process. Once all ingredients are blended well, add unseasoned panko crumbs — this will firm up the crust. Season with sea salt and freshly ground pepper. Heat a cast iron skillet with 1 tsp olive oil and sear the fish on both sides for about 2 to 3 minutes. Remove from stove top and coat top of fish with the mushroom mixture about 1/4 inch. Place in preheated 400º oven for 10 minutes until fish flakes.
- Fry thinly sliced leeks and place on top of crust.
Stuffed Free Range Veal Chop
“The foraged mushrooms have such an earthy and rich flavor to really add to the overall richness of the dish. The mushrooms in two places help the sauce and the filling of the veal chop blend perfectly,” says Chef Peter Vauthy of Red, the Steakhouse in Miami Beach.
- 1 free range veal chop, pounded out thin
- 1/4 cup sautéed foraged mushrooms, save 1 tablespoon for the sauce
- 1 tbsp freshly chopped parsley, save 1/4 tsp. for later
- 1/4 cup fontina val d’osta
- 2 oz foie gras small dice
- Kosher salt
- Fresh cracked black pepper
- 2 oz veal demi-glace, you can get at any grocery store
- 1 tbsp chopped mushrooms
- 1/2 oz heavy cream
- 1/4 tsp of truffle pate
- Preheat oven to 350º. Pound out the veal chop with a meat mallet to 1/4 inch thickness, then season the veal chop with kosher salt and black pepper. In a small bowl, combine the mushrooms, fontina, parsley, and foie gras. Lay the mushroom-fontina mixture over the top side of the veal chop. Roll up the veal chop and tie it with butcher’s twine. Sear the veal chop in an oven-safe pan until golden brown on all sides, then place in the preheated oven for 8 to 12 minutes.
- Heat the veal demi-glace to a slow simmer and add the cream, mushrooms, and truffle pate. Simmer until combined. Spoon over the veal chop before serving, and garnish with the leftover chopped parsley.
Azul Mushroom Soup
“The inspiration from that dish came from the South of France, where I grow up, in the St. Tropez region. It was yearly tradition to go with my parents in the forest each autumn to collect all kinds of mushrooms, then my mother will make soup by drying some mushrooms while some others would be marinated in oil and served the next summer. So all those combination of mushrooms will do a fantastic soup,” says Marc Innocenti, Corporate Chef of Azul Restaurant at Sonesta Ocean Point Resort in Saint Maarten.
- 1 lb crimini mushrooms
- 1/2 lb chanterelle mushrooms
- 2 oz dry porcini mushrooms
- 1 red onion
- 1 shallot
- 2 cloves garlic
- 10 oz clear chicken broth
- 10 oz heavy cream
- 2 oz fresh herbs
- salt and pepper to taste
- Wash and slice all mushrooms, sautéed with chopped onion, shallot garlic salt pepper, add chicken broth, reduce for few minutes, add heavy cream, reduce for few minutes until right consistency, check seasoning, add chopped fresh herbs.
- Can be served with a drizzle of virgin olive oil, parmesan cheese, and focaccia croutons. Serve very hot.
“Traditionally, grits are a simple dish made with water and butter, but I added truffle butter, cream, and mushrooms — since they’re in the same family to make a rich, yet decadent dish. Previously, I served this dish with chicken, but they’re SO great they can standout alone. We now serve the mushroom grits as their own dish on our dinner menu,” says Corporate Executive Chef Billy DeMarco, from La Cave Wine & Food Hideaway at The Wynn in Las Vegas. “The mushroom grits are unique in many ways. They’re a southern dish that you hardly ever see on the West Coast. Also, grits are a breakfast dish, but we serve them for dinner. This is a dish if people don’t order it, we will just bring it out for them to try — the cream, the truffle, the mushrooms, they instantly fall in love.”
- 2 oz grits quartered
- .25 oz mushroom trumpet
- .25 oz mushroom
- .25 oz crimini
- .5 oz milk
- 1 tbsp truffle butter
- .25 oz parmesan chives
*Cook grits with onions, butter, cream and milk. Cook chopped mushrooms with thyme, shallots and garlic parmesan cheese. Cook grits and fold mushrooms into grits, season, fold truffle butter into grits. Garnish grits with a few mushrooms and chives.
Grilled Mushrooms with Trumpet Royale Mushrooms, Spicy Potato, Pickled Honshimeji Mushrooms and Shiso Tempura
Neta’s Chef Sungchul “Sung” Shim’s grilled mushrooms with trumpet royale mushrooms, spicy potato, pickled honshimeji mushrooms, and shiso tempura showcases mushrooms in multiple ways. The spicy potato are potatoes that are julienned and fried and tossed with togarashi and ichimi pepper. The shiso is tempura-battered and fried. The pickled honshimeji mushrooms are pickled in soy sauce, rice vinegar, sugar, and mirin. “This idea came to me from many, many late nights after work while I was dining in Koreatown here in New York. I always like to partake in Korean barbecue, it’s such a treat. We like to get an assortment of beef and pork — the meat always comes with mushrooms and other vegetables. While the meats and vegetables are being grilled right in front of us, we start assembling wraps from lettuce and shiso leaves. We would fill them with the grilled items and add kimchi to it. This dish isn’t really a wrap, but I consider it a deconstructed version of a Korean barbecue lettuce or shiso leaf wrap.”
- 4 large king mushrooms
- 4 tbsp pickled Honshimeji mushrooms
- 20 pieces of shiso tempura
- 4 tbsp Togarashi spiced Potato
- micro red shiso or sliced scallions (optional garnish)
Turn oven on to 350º. Cut king mushroom in half lengthwise. Score the cut side of the mushrooms with a knife to create hashmarks. Drizzle extra virgin olive oil on the mushrooms and season with salt. Roast mushrooms in the oven in either a sheet pan or large sauté pan for about 25–30 minutes until they soften, but make sure they don’t brown. Reserve for later.
Pickled Honshimeji Mushrooms
For pickling solution, mix the following:
- 1 cup water
- 1 cup soy sauce
- 1/3 cup rice vinegar
- 1/3 cup sake
- 1/3 cup sugar
Take 3 bags of honshimeji mushrooms and cut tops off and reserve (the bottoms can be discarded or saved for vegetable/mushroom stock/broth). Bring pickling solution to a boil in a sauce pot. Pour hot pickling solution over the honshimeji mushrooms in a mixing bowl and cover. Leave covered until the mushrooms cool down to room temperature (reserve for later)
- tempura batter that needs to be mixed together gently
- 1/2 cup water
- 2/3 cup tempura flour
- 1/4 cup vodka
- 5 shiso leaves (for dusting)
- 1 tbsp tempura flour
Set up fryer to 330º (or a shallow pot with canola oil). Cut shiso leaves into quarters and dust with tempura flour. Dip cut shiso leaves into tempura batter. Then put shiso leaves into the fryer until nice and crispy. After desired texture, season with salt and pepper (reserve for later)
Togarashi Spiced Potato
- 1 medium sized Idaho potato
- 1 tsp togarashi
- salt to taste
Peel potato and slice very thin into julienne (match sticks), rinse twice and pat dry. Heat the fryer to 350º. Fry the julienned potato sticks until golden brown. After doing so, pull the potato out and let drain on paper towels and season with togarashi and salt (reserve for later)
Assembling each plate:
Turn the grill onto medium-high heat (375º). Grill the King Mushrooms cut-side down and get nice char marks on them. After doing so, pull off of the grill and slice into halves. Place the sliced mushrooms on the plate and put 1 tbsp of pickled honshimeji mushrooms on top of grilled King mushrooms. Sprinkle crispy togarashi spiced potatoes on top. Garnish with shiso tempura (fresh micro red shiso/sliced scallions as an option for adding color and freshness to the dish).
Setas a la Plancha
Mushrooms a la Plancha with a farm egg, as presented by a Barcelona-inspired tapas restaurant from James Beard Award–winning chefs Ken Oringer and Jamie Bissonnette. “These are one of Ken and my’s favorite tapas when we’re in San Sebastien, Spain. There’s always such beautiful mushrooms there, and you can get this dish at multiple locations. When we’re on our pintxos crawl we’ll often order it multiple times in a day. Our recipe works even if you don’t have a hot plancha at home, and can be simplified with just olive oil, salt and pepper; but the addition of soy sauce, espelette and herbs takes it to the next level,” says chef/co-owner Jamie Bissonnette of Toro, with locations in Boston and New York.
- 1 lb mixed mushrooms
- 1 each shallot, peeled and minced
- 1 clove garlic, peeled and minced
- 2 sprigs thyme
- 1/2 bunch parsley, picked and leaves chopped, stems left whole and separate
- 1/2 bunch chives, thin sliced
- 4 eggs, yolk only
- 1/4 cup veg or mushroom stock
- 1 tsp soy sauce
- To taste — salt and pepper
- pinch espelette
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- As needed canola oil (to sear)
- 1 lemon — for juice
- In a large flat pan, cook the mushrooms with thyme, and parsley stems on high heat to sear them in canola oil. Do this in smaller batches so when cooking 1/4 of the bottom of the pan is visible (this will mimic that plancha technique and ensure that the mushrooms sear and cook evenly).
- Once all are cooked, melt 1 tbsp of butter in the same pan, and return all of the mushrooms. When they are hot, add the soy and the vegetable stock. Season with salt and pepper. Taste and adjust with seasoning, and lemon. Finish with butter and the extra virgin olive oil, parsley and 3/4 of the sliced chives. Divide into serving bowls. Place an egg yolk on a spoon, and rest in the center of the hot mushrooms. Season yolks with remaining chives, sea salt and espelette.
- To eat: mix the yolk into the mushrooms.
Grilled Wild-Mushroom Cubano
“King trumpet mushrooms have thick, meaty stalks and caps that hold up well to cooking. They have a mild, slightly milky flavor, with a savoriness that intensifies when cooked. The king trumpets and the shiitakes fill in for the meat that’s found in a traditional Cubano,” says Chef Shaun VanAlphen of The Bonnie in Astoria, New York.
- 2 large king trumpet mushrooms
- 3 shiitake mushroom caps
- 1 tbsp white balsamic vinegar
- salt and pepper, to taste
- 1/2 corn on the cob
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/4 French baguette, sliced half-way through
- 1 tbsp. smoky mayo (recipe below)
- 1/2 McClure’s spicy pickle
- 2 slices swiss cheese
- Pre-heat a grill to 375°. In a small mixing bowl, toss the mushrooms with the white balsamic vinegar, plus salt and pepper, to taste. On a small plate, coat the corn with the olive oil, and season with salt and pepper to taste.
- When the grill is heated, cook the mushrooms and corn until tender but textured, about 5–7 minutes for the mushrooms, and 10 minutes for the corn. The corn should have light char marks. Remove the mushrooms and corn from the grill. Using a sharp knife, slice the corn kernels from the cob.
- To assemble, apply the butter to the inner and outer parts of the baguette. Toast the baguette on the heated grill. Slather the insides with the smoked mayo, then build the sandwich: pickle, mushrooms, swiss cheese.
- Close the sandwich and continue to grill until the cheese is melted and the center is warm. Makes 1 sandwich.
- 2 tbsp mayonnaise
- 1 tbsp yellow mustard
- 1/2 tsp smoked paprika
- 1 pinch salt
Mix ingredients together in a small bowl. Cover the bowl with plastic wrap and refrigerate.
Mushroom Banh Mi
“The thing that I like about this sandwich is that the format allows you to substitute ingredients in and out, depending on what you have access to. Swap the radishes for some sliced kohlrabi, grill some marinated tofu instead of the mushrooms, pickle some onions along with the carrots. There are plenty of possibilities, and all will lead to a delicious sandwich!” says Pinewood Social Strategic Hospitality Culinary Director Josh Habiger.
- 1 piece of French bread, approximately 8″ long
- sliced radishes
- pickled carrots (recipe below)
- sliced cucumber
- grilled oyster mushrooms
- Pickle carrots. Grill Mushrooms by simply tossing the mushrooms in a bowl with some oil, a little bit of salt, and pepper. Set the mushrooms onto a hot grill until you notice them soften up and absorb a nice grilled flavor.
- Slice the baguette and grill or toast it to give the bread some added texture and spread mayonnaise on the inside of both halves, then follow with the sriracha (use based on your own spice level).
- Start by layering each ingredient the entire length of the bread, starting with the grilled mushrooms, and following with each of the others.
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tsp salt
- Bring to a boil 1 cup of white vinegar, 1 cup of water, 1/4 cup sugar, 1 tsp salt.
- Pour over several carrots that have been sliced to matchsticks (or shredded) along with one or two sliced chili peppers (fresnos or jalapeños) to give the carrots.
- Allow these to sit in the refrigerator for at least a couple of hours.
Foraged Mushrooms with Madeira and Thyme, Stone Ground White Cornmeal Polenta
“This recipe was inspired by the amazing selection of mushrooms found throughout New England in the autumn. It is a great way to showcase all the varieties in one dish. The Madeira complements the mushrooms’ earthiness with its toasty caramel notes,” says Chef Mark Sapienza, Executive Chef of The Langham, Boston.
- 4 cups assorted foraged mushrooms
- 1 shallot, minced
- 1/2 cup Madeira wine
- 1/2 cup clarified butter
- 1 cup heavy cream
- 2 tbsp thyme, picked leaves
- 4 oz white cornmeal
- 24 oz milk
- 1/2 cup heavy cream
- 1/4 cup butter
- salt and pepper to taste
- Heat sauté pan over medium-high heat. Add clarified butter and shallots, cook for 30 seconds and add mushrooms. (Hen of the woods, chicken, lobster, coppertops, oyster, chanterelles and Cèpes are a few examples of foraged fall mushrooms.) Let mushrooms cook for 1 to 2 minutes then season and tossed to allow even cooking of 1 to 2 minutes more. Transfer to warm plate and reserve.
- In the same pan mushrooms were cooked, deglaze with Madeira, add heavy cream, and reduce by half. Reserve. Heat milk and butter to boil and stir in cornmeal. Continue cooking over medium heat for 20 minutes, stirring continually. Add heavy cream and season to taste.
- Serve polenta topped with warmed mushroom. Top with sauce and garnish with picked time. For presentation polenta and mushrooms can be assembled in a mold.
Fried Oringii Mushrooms
“In Thailand, deep-fried appetizers such as fried fish balls and fried grasshoppers are very popular, especially among the street food you can find in Bangkok. Most recently, oringii mushrooms have become famous in many restaurants in Bangkok because of their organic taste and nutritional benefits, including being high in protein and low in cholesterol,” says Chef Kornthanut Thongnum of Kiin Thai Eatery in New York. These mushrooms are marinated with “Nam Pla” Thai preserved fish sauce and battered with egg and breadcrumbs. Served with homemade mayo dipping sauce.
- 150 grams sliced oringii mushrooms (not too thin slices)
- 2 eggs
- 3 tbsp tapioca flour
- 1 cup breadcrumbs
- 2 tbsp mayonnaise
- 32 oz vegetable oil (for deep fries)
- 32 oz vegetable broth
- 8 oz Thai fish sauce
- 2 cubes palm sugar
- Mix ingredients for the marinade and wait until it cools down. Set aside. Cut the hard part of the oringii mushroom out. Cut in half then slice to 1 cm x 3 inches size.
- Put the mushroom into the marinade around 10 minutes. Whisk the eggs in a separate bowl.
- Put a tapioca flour in a bowl and the breadcrumbs in another bowl. Heat the oil with medium heat. Dip the marinated mushroom into tapioca flour bowl, then dip into egg bowl and dip into the breadcrumbs bowl. Be careful not to get too much crumbs.
- Then dip the mushroom into the heated oil until golden color. Drain off the oil and put mushroom into serving plate. Server with mayo sauce.
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