Exotic Mushroom Broth Recipes

MUSHROOM BROTH

Steps:

• Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
• Strain stock into a jar, discard vegetables, and your stock is good to go.

BRAISED EXOTIC MUSHROOMS

Steps:

• Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size.
• Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroomsoaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan.
• By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately.

EXOTIC MUSHROOMS AND TARRAGON CREAM

Steps:

• Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes .
• Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit.

MUSHROOM BROTH

Steps:

• Combine everything in a stockpot,& bring to a boil on high heat.
• Cover, turning heat to medium-low, to simmer for one hour.
• Strain through sieve lined with cheesecloth.
• Discard the vegetables.
• Save broth in refridgerator for up to four days, or in the freezer for up to 6 months.

EXOTIC MUSHROOM PâTé

Steps:

• Make the pâté:
• Butter loaf pan, then line bottom and sides with parchment paper and butter paper.
• Bring stock to a boil in a small saucepan. Remove pan from heat, add porcini, and let soak in hot stock until softened, about 30 minutes.
• With a slotted spoon, transfer porcini to a medium-mesh sieve set over a bowl. Press on porcini with back of a spoon to remove excess liquid, then add this to soaking liquid and reserve. Rinse porcini to remove any grit. Pat dry, chop, and put in a large bowl.
• Strain reserved soaking liquid through a fine-mesh sieve lined with a coffee filter or dampened paper towel into another small saucepan. Bring to a brisk simmer over moderate heat and simmer until reduced to about 1/4 cup, about 10 minutes. Add to porcini.
• Put a rack in middle of oven and preheat oven to 350°F. Heat 2 tablespoons butter in a large nonstick skillet over moderate heat until foam subsides. Add shallots and garlic and cook, stirring, until softened, about 6 minutes. Add sherry and cook, stirring for 1 minute. Transfer mixture to a blender. Heat 2 more tablespoons butter in skillet over moderately high heat until foam subsides. Add one third of shiitake and oyster mushrooms and cook, stirring, for about 2 minutes. Transfer to a bowl and cook remaining mushrooms in 2 batches, adding 2 more tablespoons butter to skillet for each batch. Add 2 cups sautéed mushrooms to shallot mixture in blender, and add remaining mushrooms to porcini mixture.
• Add cream, then eggs and almonds to blender and purée until mixture is very smooth, about 1 minute. Add purée to porcini mixture and stir in parsley, thyme, bread crumbs, lemon juice, salt, and pepper until well combined. Pour mixture into loaf pan and cover with foil.
• Put loaf pan in a larger baking pan and add enough boiling water to reach halfway up sides of loaf pan. Bake until set 1/2 inch from edges, about 50 minutes (pâté will not be completely set in center). Remove loaf pan from baking pan and let cool to room temperature on a rack. Refrigerate pâté in loaf pan, covered, for at least 6 hours. Bring pâté to room temperature before adding topping.
• While the pâté comes to room temperature, make the topping:
• Heat butter and oil in a large skillet over moderately high heat until foam subsides. Add mushrooms and almonds and cook, stirring, until mushrooms are tender and liquid they give off has evaporated, 6 to 8 minutes. Transfer to a heatproof bowl and let cool, then add parsley, salt, and pepper and toss to combine.
• To unmold pâté, run a thin knife between paper and edges of loaf pan. Invert a large plate over loaf pan and invert pâté onto plate (peel off paper). Mound topping on pâté, and spread on toasts and/or crackers.

CARSON'S CHICKEN WELLINGTON W/ EXOTIC MUSHROOM SHERRY SAUCE

Steps:

• For the Chicken Wellington - Heat the butter or oil in a frying pan; add the bacon and mushrooms and cook, stirring until the liquid has evaporated. Add the green onions and cook, stirring until soft. Stir in the mustard, cream cheese, cream, and chicken and mix well.
• Layer 5 sheets of phyllo pastry together, brushing each layer with melted butter. Keep the unused pastry covered with a barely damp, clean dishtowel or paper towel at all times to prevent pastry from drying out. Cut the pastry in half to form two squares. Spoon one eighth of the filling onto the end of each square, roll once, tuck the ends in and roll up into parcels. Brush lightly with butter. Repeat with the remaining pastry and filling.
• Place parcels on a lightly greased baking sheet. Bake at 400°F for about 20 minutes or until lightly browned and filling is hot. (Note: The Wellington phyllo parcels can be prepared a day in advance. Store, covered with plastic wrap, in refrigerator).
• For the Exotic Mushroom Sherry Sauce - In saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook until tender. Stir in flour, salt, and lemon pepper seasoning; mix well. Gradually add sherry, chicken broth, lemon juice, and bay leaves. Cook over medium heat about 3 minutes or until thickened. Add mushrooms, simmer 5 minutes or until thoroughly heated. Remove bay leaves. Spoon over Wellington, and garnish with fresh chopped green onion.
• Serve.

EXOTIC MUSHROOM BROTH

Steps:

• Chop shallots and slice garlic. In a 6-quart kettle bring broth and water to a boil with shallots, garlic, dried mushrooms, and thyme and cook at a bare simmer 1 hour. Line a large sieve with a double thickness of cheesecloth or dampened paper towels and pour liquid through sieve into a large bowl. Press hard on solids and discard. Broth may be made 3 days ahead and chilled, covered.
• Discard shiitake stems and thinly slice caps. In cleaned kettle simmer broth, shiitake caps, parsley, and Sherry, stirring occasionally, 10 minutes, or until mushrooms are tender, and season with salt and pepper.