Issue 2: Fall/Winter 2005

In Season


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Enoki and Crimini Stir Fry

Portabella mushrooms may be substituted for he criminis, and white mushrooms for the enokis.

Ingredients:

  • 1 lb crimini mushrooms, sliced
  • 1/2 lb enoki mushrooms, stems removed
  • 2 green peppers
  • 3 stalks of celery
  • 2 TBSP cornstarch, mixed with 2 TBSP water
  • 1/2 cup vegetable stock
  • 2 TBSP peanut oil
  • 1 TBSP ground ginger
  • 2 TBSP soy sauce
  • 3 cloves garlic, chopped

Instructions:

Slice onions in long strips and cut celery on an angle into strips.

Cut peppers from top to bottom into 1/2 inch strips.

Sauté onions, green peppers, celery, garlic and ginger in oil until tender.

Add crimini mushrooms, vegetable stock and soy sauce and simmer for one minute.

Thicken with cornstarch, simmering for 2-3 more minutes.

Remove from heat and add enoki mushrooms.

Serve with rice or noodles.

— from Carol Greenberg
Narberth, Pennsylvania.

Granny's Mushroom and Barley Soup

This old-fashioned recipe calls for dried mushrooms that can be found in the supermarket or in gourmet shops. Dried mushroom are the special ingredient in this soup, giving it a special taste and aroma.

Ingredients:

  • 2 cups fresh blackberries
  • 1/2 cup olive oil
  • 1 bunch of leeks, thinly sliced
  • 2 stalks of celery, diced
  • 3 large carrots, sliced
  • 1 oz dried mushrooms
  • 1 lb white mushrooms, sliced
  • 1 cup barley, washed and drained
  • 1/2 parsley, chopped
  • 5 whole garlic cloves
  • 2 potatoes, peeled and diced
  • 1/2 cup fresh dill, chopped
  • 3 qts vegetable stock
  • salt and pepper to taste

Instructions:

Heat olive oil in a large soup pot.

Add chopped leeks and sauté, being careful not to brown.

Add remaining ingredients and cook for 1 hour.

Add salt and pepper to taste.

Lower heat, cover and cook for approximately 20 minutes.

Serves 6

— from Carol Greenberg
Narberth, Pennsylvania.

Mushroom Paella

Ingredients:

  • 6 cups vegetable stock
  • 1/2 TBSP saffron threads
  • 4 portabella mushrooms, sliced
  • 6 white mushrooms, sliced
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 3 cups short-grained rice, uncooked
  • 4 TBSP olive oil
  • 2 cups green peas
  • 1 red pepper, diced
  • 1 green pepper, dice
  • 1 small can of sliced water chestnuts, rinsed and drained
  • 2 large carrots, sliced
  • 1 can of artichoke hearts, rinsed and drained

Instructions:

Place stock in a large saucepan and bring to a simmer.

Remove from heat and stir in saffron; set aside.

Pre-heat oven to 350°.

Heat oil in a large paella pan, or a large skillet with handles.

Add onion and garlic and cook over low heat until soft.

Add rice and stir to coat.

Stir in stock and simmer for 10 minutes.

Add salt and pepper to taste, and stir in peas, carrots, mushrooms, water chestnuts and artichoke hearts.

Place in oven and bake until carrots are soft and the rice is cooked.

Serves 4

— from Carol Greenberg
Narberth, Pennsylvania.

Spinach and Mushroom Salad

Ingredients:

  • 6 cups trimmed spinach leaves
  • 1 bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 lb white mushrooms, sliced
  • 1/2 favorite dressing
  • 1/2 cup scallions, sliced

Instructions:

In a large salad bowl, mix the spinach, bell pepper, tomatoes and mushrooms.

Stir in salad dressing and top with green onions.

Serves 4

— from Carol Greenberg
Narberth, Pennsylvania.