Serves 6
STEW 3 tablespoons green olive oil, divided 2 cups sliced shallots 2 large cloves garlic, slightly crushed 2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick (Portobello, Shiitake and Cremini, work well together) 2 cups diced & drained tomatoes, fresh, frozen or canned 1 teaspoon fresh thyme leaves 1 teaspoon fresh sage, shredded ¼ teaspoon red pepper flakes 2 cups vegetable or chicken broth 2 tablespoons tomato paste, plus more if required Salt & pepper to taste ¼ cup shredded parsley POLENTA 1 cup instant polenta 4 cups vegetable or chicken broth (see brand instructions) Salt to taste
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 Serves: 8
2 tablespoons olive oil 8 oz. mushrooms, sliced 1 cups carrots, sliced 1 cups celery, sliced ½ cup chopped onions 6 – 8 cups turkey or chicken broth 2 cups cooked wild rice (approximately 1½ cups uncooked) 1½ cups turkey gravy 1½ cups light cream, room temperature 4 cups cubed turkey Salt and pepper to taste 4 tablespoons fresh minced parsley
 Serves 4 to 5 as a side dish
2½ to 3 lbs. mixed mushrooms, Portabello, Shitake, Maitake, any combination ½ cup good green olive oil 1 clove of garlic, pressed or minced ⅓ cup savory leaves, minced ¼ cup minced chives Salt and freshly ground pepper to taste 1 cup dry white wine, divided
 Serves 2
1 tablespoon good green olive oil 1 tablespoon unsalted butter 2 tablespoons fresh ginger, minced 6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise 1 cup dry white wine 12 oz. firm mushrooms, sliced 2 cups diced tomatoes, drained 10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized Salt and freshly ground pepper to taste Freshly grated Parmesan cheese
Serves: 2 2 large Portobello mushrooms, de-stems and cleaned 2 tablespoons parsley or basil, minced, divided 1 clove garlic, pressed or minced ½ cup ground beef, pork or sausage meat 1 extra large firm tomato, sliced thickly ½ cup shredded mozzarella Good green olive oil Salt & pepper to taste
 Serves 2
1 lb. Lion’s Mane mushroom, a single piece, if possible 2 tablespoons butter 3 tablespoons dry white wine Salt and freshly ground pepper to taste 3 tablespoons minced chives
 Serves: 4
8 chicken thighs, seasoned on both sides with salt and pepper 3 tablespoons good olive oil 5 tablespoons butter, divided ¼ cup flour 3 tablespoons minced ginger 1 whole star anise 8 halved shallots 3 lbs. Cinnamon Cap mushrooms, cleaned and cut (stems separated) 1½ cups dry white wine or chicken broth. ½ cup chopped cilantro Salt and pepper to taste.
 Serves: 4 for lunch
1 recipe of your favorite pre-baked piecrust 2 tablespoons good green olive oil 3 medium leeks, white parts cleaned and sliced 1 lb. Shitake mushrooms, cleaned, trimmed and sliced 1 teaspoon fresh thyme leaves 16 ounces cream cheese, room temperature 8 ounces soft goat cheese, room temperature, divided 6 & 2 4 eggs, room temperature and slightly beaten 2 tablespoons heavy cream Salt and fresh pepper to taste 3 thick slices of bacon, cooked crisp but still pliable and then diced
 Serves: 4
2 tablespoons olive oil ½ cup diced ramp bulbs and stems 2 cups sliced shitake mushrooms 1 cup dry white wine 1 can “lite” coconut milk 1 lime – zest separate from juice 24 extra-large shrimp, shelled with tails intact ½ cup shredded cilantro leaves 1 cup shredded ramp leaves
 Serves: 4
2 acorn squash, split in half, de-seeded 1 lb. ground lamb 1 yellow onion, thinly sliced 1½ cups shitake mushrooms, cleaned, and diced 2 medium cloves garlic, pressed ½ cup diced red bell peppers 2 tablespoons good olive oil, divided, plus some for brushing ½ cup beef, chicken or vegetable broth ¾ cup minced or shredded mint, parsley or chives, divided
 Serves 6
Crêpes: ½ cup all-purpose flour ½ cup milk (low or nonfat is fine) ¼ cup room temperature water 2 large eggs 3 tablespoons melted, unsalted butter Plus additional butter for the pan ½ teaspoon salt
NOTE: Crepes may be sealed and frozen for up to a month. Mushroom Filling 1½ to 2 lbs. fresh mushrooms*, cleaned and chopped ¼ cup shallots, finely minced 1 tablespoon good green olive oil ¼ cup dry white wine 1 cup chicken broth 1¼ cup cream, room temperature 3 tablespoons parsley, shredded *a mix of button, shitake, Portobello works best
Assembly
Recipe by Anna Gill
Serves: 4 to 5 1 -4 to 5 pound sugar pumpkin 1 cup chicken broth 2 teaspoons salt ½ teaspoon nutmeg ½ teaspoon dry mustard 1 tablespoon vegetable oil ½ cup minced shallots 2 cups cooked wild rice 6 scallions, sliced diagonally ¾ cup mixed dried fruit: pears, cranberries, papaya, mango and apple 6 large shitake mushrooms, sliced thinly 1 teaspoon fresh, shredded sage ¼ cup pine nuts 1. Preheat oven to 350 degrees. 2. Cut the top from the pumpkin. Remove all seeds and strings. 3. Prick cavity with a fork and rub with 1 teaspoon of salt, the nutmeg and the mustard. Let the pumpkin sit for at least 15 minutes. 4. Add ¼ cup of chicken broth. 5. Put pumpkin in a shallow baking dish containing ½ inch of water. Place baking pan in oven and bake pumpkin for about an hour, more if a larger pumpkin is used. 6. As the chicken broth is absorbed, replace it with another ¼ cup. You may not use all of the broth. 7. Replace top of pumpkin during the last ½ hour of cooking. 8. Meanwhile, heat oil in a large skillet and sauté shallots and mushrooms lightly. 9. Stir in the wild rice, remaining salt, the scallions, dried fruit and pine nuts. 10 Stuff the baked pumpkin with the rice mixture, replace the pumpkin top and serve. NOTE: When serving, scoop out pumpkin flesh with stuffing. VARIATION: The original of this recipe included a pound of ground venison and half of the rice above. It is very good that way, but I then use it as a main dish rather than a side dish.  Recipe by Anna Gill
Serves: 4 2 slices bacon, diced 3 large leeks, thinly sliced ¼ cup dry white wine 5 to 7 medium shitake mushrooms 3 large firm meaty tomatoes – more pulp than juice, diced and drained 24 jumbo shrimp, shelled and deveined ½ cup minced parsley Salt and pepper to taste 1. Heat a large skillet on medium. Cook the bacon until crisp, but not beyond. Remove the bacon from the pan with a slotted spoon and drain on a paper towel, retaining the bacon drippings. 2. Extract all but 2 tablespoons of the bacon drippings from the pan and set aside. 3. Maintaining a medium heat, add the leeks to the skillet and sauté until translucent. 4. Add the wine and reduce by half. 5. Add the mushrooms and sauté until they release their own moisture, about 5 minutes. Continue to cook until the mushroom’s moisture is reabsorbed by all the other ingredients. 6. Add the tomatoes and heat through. 7. Add the shrimp, covering them, to the extent possible, by the other ingredients. After a minute or 2, turn the shrimp and cook for another minute or 2. 8. Move the shrimp and vegetables to a serving dish. Sprinkle with parsley and serve. Recipe by Anna Gill
Serves: 5 5 to 6 fresh ramp bulbs 20 oz. Shitake mushroom, cleaned and sliced ¼ inch thick 5 thick slices of bacon (non-flavored), diced 1. Clean, trim and slice the ramp bulbs like a scallion or leek. Slice them on the diagonal and set aside. 2. Place bacon in a large skillet over medium high heat. Cook until the bacon is almost done but not overly crisp. Remove the bacon with a slotted spoon to a small bowl. 3. Lower the heat under the skillet. Place the mushrooms and the ramps in the same skillet with the remaining bacon fat and sauté them, stirring gently until the mushrooms begin to release their own moisture. 4. Add the bacon back to the mixture and season with salt (remember the bacon) and freshly ground pepper. 5. When the mushrooms have reclaimed their moisture, place mixture in a serving dish and serve. NOTE: Baby Portobello or white button mushrooms will work as well, but the unique flavor of the ramp is a good match for the dense Shitake. Recipe by Anna Gill
Serves 4 5 garlic cloves, unpeeled 7 tablespoons olive oil 1 tablespoon fresh lemon juice 1 tablespoon minced fresh rosemary 2 teaspoons Dijon mustard ½ cup mayonnaise 2 tablespoons sugar 2 tablespoons balsamic vinegar 4 (4- to 5-inch-diameter) Portobello mushrooms, cleaned & stems removed 1 red onion, cut into four ¼ to ½ inch slices 4 sections good baguette or Ciabatta rolls, halved 1 cup baby arugula or peppery sprouts 1. Preheat oven to 350o. 2. Place garlic in small baking dish. Drizzle with 1 tablespoon oil; toss to coat. Cover dish with foil and bake until garlic is tender; about 20 minutes. 3. Cool garlic slightly. Peel. 4. Combine roasted garlic, 1 tablespoon oil, lemon juice, rosemary and mustard in mini-processor. Blend well scraping down sides of processor occasionally. 5. Transfer mixture to small bowl. Whisk in mayonnaise. 6. Season aloli with salt and pepper. Set aside. 7. Prepare grill (medium heat) or preheat broiler. 8. Stir sugar and balsamic vinegar in heavy small saucepan over medium heat until sugar dissolves. 9. Simmer mixture until syrupy and reduced slightly. Cover; keep warm. 10. Brush mushroom caps and onion slices on both sides with 3 tablespoons oil. Sprinkle with salt and pepper. Grill or broil mushrooms and onions until tender and cooked through, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. 11. Brush cut sides of bread with remaining 2 tablespoons oil. Grill or broil bread cut sides toward heat, until lightly toasted, about 2 minutes. 12. Spread 1 tablespoon aioli over cut side of each roll bottom. 13. Top each with ¼ cup of arugula or sprouts, then 1 mushroom cap and 1 slice of onion. 14. Drizzle a bit of balsamic syrup over onion on each roll. 15. Spread 1 tablespoon aloli over top half of each roll. Place atop sandwiches and serve. Serves 4
½ tablespoon extra lite olive oil ½ tablespoon butter 1 lb. pork tenderloin, silver skin removed, cut into two inch cubes 8 oz. shitake mushrooms, sliced thickly ½ cup shallots, sliced 1 carrot, diced 2 tablespoon flour ¾ cup apple cider 1 cup chicken broth 1 tablespoon fresh thyme, minced Sea salt and freshly cracked pepper, to taste Granny smith apple, diced Fresh parsley, shredded for garnish 1. Pat pork cubes dry with a paper towel then season the cubes with sea salt and freshly ground pepper and toss to cover. 2. Heat the olive oil and butter in a large skillet or pan over medium high heat. When the pan is very hot, add the pork and sauté until brown on both sides, about 2 minutes per side. Remove pork to a bowl and cover loosely with tin foil. 3. Add the mushrooms, carrot, and shallots in the same pan over medium heat. Cook until softened, 3-4 minutes. 4. Sprinkle the flour on top of the vegetables and stir. Continue to cook for about 1 minute. 5. Add the apple cider to the pan, scraping up any bits on the bottom of the pan. 6. Add the chicken broth and bring mixture to a boil. Simmer for about 5 minutes. 7. Reduce heat to medium low, return the pork with its residual juices to the pan. 8. Add the minced thyme and stir gently. 9. Simmer stew until thickened, 15 to 20 minutes. 10.Test the seasoning and adjust if necessary. 11. Place the stew in a serving bowl and top with diced apple and parsley.  Recipe by Anna Gill
Serves: 4 as a main course 2 tablespoons extra lite olive oil 2 cloves of garlic, pressed 1 large leek, cleaned, trimmed and thinly slices 6 to 8 leaves of sage, minced, plus another 5 for garnish ½ teaspoon fresh thyme leaves 2 tablespoons tomato paste 1 to 2 cups of vegetable broth 10 to 12 small red cipollini onions, paper and ends removed and kept whole 1 -14.8 oz. jar roasted, peeled whole chestnuts 2 cups butternut squash in 2 inch cubes 5 to 7 fingerling potatoes, washed and chunked, (approximately 2 inch pieces) 2 carrots, washed and chunked, (approximately 2 inch pieces) 2½ cups oyster mushroom, torn into 1½ inch florets 2 cups baby Portobello or white button mushrooms, sliced thickly Salt & freshly ground pepper 1. Preheat oven to 375o. 2. Heat the olive oil in a medium sized saucepan. 3. Add the garlic and leeks and sauté until the leeks are wilted and slightly translucent. 4. Add the minced sage, thyme leaves and the tomato paste. Stir and cook gently for about 2 minutes. 5. Remove the vegetables and herbs with a slotted spoon to a bowl, leaving as much of the cooking fluid as possible. Set the vegetables aside. 6. Coat the bottom of a 14 inch baking pan with the reserved liquid and add ¼ cup of the vegetable broth. Add the cipollini, squash and the chestnuts to the baking dish and place in the oven for about 15 minutes. 7. Add the potatoes, carrots and both types of mushrooms to the baking dish and sprinkle the reserved sautéed vegetables over them. Add a ¼ cup of vegetable broth as needed. (While this dish needs the broth, like risotto, it should added in small quantities, a little at a time.) Toss all the vegetables together and return the baking dish in the oven. 8. Lower the temperature to 350o and cook for approximately 20 to 30 minutes, adding broth as it is absorbed. When ready, the vegetables should be easily pierced but should not crumble. 9. Remove the baking dish, season with salt and pepper, garnish with the remaining sage leaves and serve. VARIATIONS: Depending on the season there are an infinite number of alternative vegetables that can be used here. The trick is to give the denser veggies, like the whole cipollini and the chestnuts a longer cooking time than those that cook more quickly.  Recipe by Anna Gill
Serves: 8 2 lbs. whole marble potatoes, washed 1 lb. shitake mushrooms, wiped and cut into 2 inch pieces 2 tablespoons extra-virgin olive oil 2 tablespoons butter 2 garlic cloves, minced 4 sliced thick bacon, cooked crisp and diced ½ cup minced parsley Sea salt and freshly ground pepper 1. Pre heat oven to 350 degrees. 2. In a large bowl, toss potatoes, mushrooms, oil, butter and garlic. Let sit for an hour. 3. Place potato and mushroom mixture in a ceramic baking dish. 4. Roast in oven for approximately 30 minutes, turning once. 5. Remove baking dish from the oven. Season lightly with the salt and pepper 6. Sprinkle with the parsley and bacon bits, toss gently and serve in the baking dish. Recipe by Anna Gill
Serves 4 to 6 Wooden skewers soaked in water for an hour. ½ cup extra virgin olive oil 3 cloves garlic, peeled ¼ cup flat-leaf parsley Salt and pepper 1 lb. shitake mushrooms (3 to 5 inches in diameter, cleaned leaving 1 inch of stem) 1. Preheat grill at a medium low setting. 2. Place oil, garlic, parsley, salt and pepper in a mini-processor and pulse until all forms a liquid-y paste. 3. Thread shitakes onto skewers through the remaining inch of stem. 4. Brush both sides of the mushrooms with the oil basted paste. 5. Grill mushrooms until the edges begin to curl and the meat yields easily to a spare skewer. Brush the top of each mushroom with the oil paste. Turn and repeat the process. 6. Cool slightly, then serve warm. Recipe by Kay Carroll
Serves 6 1 onion, chopped 3 cups peeled and chopped beets 2 celery stalks, chopped ½ red bell pepper, chopped 1 ½ cups chopped mushrooms 1 large cooking apple, chopped 2 Tablespoons canola or grapeseed oil 2 ½ quarts stock or water 1 teaspoon cumin seeds Pinch of dried thyme 1 large bay leaf Fresh lemon juice Salt and freshly ground pepper 1. Place the chopped vegetables and apple in a large saucepan with the oil and 3 Tablespoons of the stock or water. Cover and cook slowly for about 15 minutes, shaking the pan occasionally. 2. Stir in the cumin seeds and cook for 1 minute. Add the remaining stock or water, the thyme, bay leaf, lemon juice and seasoning to taste. 3. Bring the soup to a boil. Cover the pan and turn down the heat to a slow simmer. Cook for about 30 minutes. 4. Remove the bay leaf and puree the vegetables in a food processor or a blender. 5. Return the vegetables to the saucepan. Reheat. Check the seasoning. 6. Serve into soup bowls. Garnish with swirls of sour cream and top with a few sprigs of dill, rosemary or thyme for color. Recipe by Anna Gill
Serves 5 1 bottle medium bodied red wine 2 cups low sodium chicken broth 10 sprigs fresh parsley PLUS 2 tablespoons minced parsley leaves 2 sprigs fresh thyme 1 bay leaf 4 ounces unflavored thick-sliced bacon, diced 2½ pounds chicken thighs, trimmed of excess fat (If you need to feed white meat only people, you can add a quartered breast on the bone.) Salt & Pepper 5 Tablespoons sweet butter 48 pearl onions, about 2 cups (if using frozen onions: thaw, drain and pat dry) 8 ounces cremini or button mushrooms, halved or quartered if large 2 medium garlic cloves, minced or pressed 1 tablespoon tomato paste 2 tablespoons super fine flour dissolved in a little cold water 1. Bring all but 1 tablespoon of wine (reserve for later use), broth, parsley sprigs, thyme, and bay leaf to simmer in a large sauce pan over medium high heat. Cook until reduced by half, about 3 cups, and about 25 minutes. Discard herbs. 2. Cook bacon in large Dutch oven over medium heat until browned, 7 to 8 minutes. Transfer bacon to paper towel lined plate. Reserve 3 tablespoons bacon fat in small bowl. Discard remaining fat. 3. Lightly season chicken with salt & pepper. Heat 1 tablespoon of bacon fat in Dutch oven over medium-high heat until just smoking. Add half the chicken in a single layer and cook until lightly browned, about 2 minutes per side. Transfer to plate and repeat with remaining chicken and remaining tablespoon of bacon fat. 4. Melt 3 tablespoon of butter in Dutch oven over medium-high heat. When foam subsides, add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic and cook about 30 seconds. 5. Add the dissolved the flour to the onion and mushroom mixture stirring frequently until well combined. 6. Add reduced wine mixture, scraping the bottom of the pot with a wooden spoon to loosen all the browned bits. Add ¼ teaspoon pepper. Return chicken, bacon and accumulated juices to the pot. Increase the heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer until chicken is tender, about 25 minutes, stirring about halfway through the cooking time. 7. Using a slotted spoon, transfer the chicken to a large bowl. Tent with foil to keep warm. Increase heat to medium-high and simmer sauce until thick and glossy and measures 3 ¼ cups, about 5 minutes. Turn off the heat, stir in remaining 2 tablespoons of butter and reserved wine. Return chicken to the pot, top with minced parsley and serve immediately.  Recipe by Lisa Fielding
Serves Four 10 medium eggs ½ cup heavy cream or milk 3 tablespoons olive oil 1 large onion 1 lb. mushrooms 2 tsp. fresh tarragon 1 ½ teaspoons sea salt ½ teaspoon freshly ground black pepper ¾ cup grated Gruyere or Swiss Cheese 1. Preheat oven to 375 degrees. 2. Thinly slice onions and set aside. 3. Clean and quarter mushrooms, set aside. 4. Separate tarragon leaves from their stems and discard the latter. Finely mince leaves, set aside. 5. Crack eggs into a large bowl. Whisk vigorously. Add 1 teaspoon salt, pepper, tarragon and cream. Whisk to combine. Set aside. 6. Heat two tablespoons olive oil in large skillet over medium heat. Add onions. Saute and stir frequently so they brown evenly. The process should take around ten minutes for the onions to adequately caramelize. Scatter the onions in a two-inch deep medium casserole. 7. Heat the remaining tablespoon of olive oil over medium heat and add mushrooms. Season with remaining salt. Saute for three to five minutes until softened and liquid is reduced. Scatter mushrooms over onions. 8. Pour egg mixture over all. Sprinkle grated cheese on top. 9. Bake frittata for 30 minutes or until set in the center and browned on top. Cool slightly. 10. Serve with a tossed green salad and crusty French bread for a simple and delicious dinner. |
