​ 
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

1. Spray or brush both sides of the mushrooms with olive oil.
2. Grill or broil the mushrooms for about 3 minutes each side.  Set aside.
3. In a medium sauté pan, heat ½ tablespoon of oil.  Sauté garlic until fragrant.
4. Add the ground meat of choice and the parsley or basil.  Sauté until lightly cooked.
5. Pre heat oven to 350º.
6. Spread the cooked mixture into the hollow side of each mushroom.
7. Sprinkle with half (¼ cup) of the cheese.
8. Top with a very thick slice of tomato.
9. Sprinkle with the remaining ¼ cup of the cheese.
10. Bake in the oven for approximately 8 to 10 minutes, depending on the thickness of the mushroom, which should remain slight firm.
11. Sprinkle with the remaining herb and serve.

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
 

1. Gently clean and slice the mushroom(s) about ¼ to ½ inch thickness
2. Melt butter in a small sauté pan.
3. Add wine and reduce for a minute or two.
4. Add salt and pepper to the butter and wine, then add the sliced mushrooms, gently distributing them in the sauce.
5. Continue to sauté them until they turn golden, then turn them over and repeat the process.
6. Add the chives and stir without breaking the sliced mushrooms briefly.
7. Serve immediately.

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.
 
 

1. Heat a large skillet over medium heat for about 2 to 3 minutes.  Add the olive oil and 3 tablespoons of butter to the skillet, swirling them around and together.
2. When the butter/oil foam subsides, dredge each chicken piece lightly in it.  Add each chicken piece to the hot skillet.
3. Cook the thighs, turning once, until the chicken is browned on both sides, about 5 minutes per side.  Transfer the pieces to a plate and cover loosely with foil.
4. Add the remaining butter to the skillet along with ginger and the star anise. 
5. Add the shallots.  Cook until the shallots are softened.
6. Add the mushrooms stems to the skillet.  Cook, stirring occasionally for about 3 minutes.
7. Add the mushroom caps and continue to stir occasionally for about 3 more minutes or until the mushrooms have given up their liquid.
8. Return the chicken to the skillet.  Adjust the seasonings.  Add the wine or broth time and cook over medium heat until the sauce reduces and the chicken is tender, not more than another 5 minutes.  Remove the star anise.
9. Place stew in a serving bowl and sprinkle with cilantro

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
 

1. Prepare piecrust and set aside.
2. Preheat oven to 350º.
3. Place olive oil in a large sauté pan and heat.  Add leeks and sauté until translucent.  Remove from the pan and keep warm.
4. Add the mushrooms to the same pan and sauté slowly until their liquid has been released, about 6 minutes.
5. Return the leeks to the pan.  Add the thyme leaves and stir all to blend well with the mushrooms.
6. In a large bowl, whip the cream cheese and 6 oz. goat cheese with the eggs and heavy cream until all is a thick creamy consistency.
7. Pour the custard into the prepared piecrust.  Distribute the bacon pieces throughout the custard.  Place in the middle of the hot oven and bake until custard is about three-quarters set, approximately 12 to 15 minutes.
8. Remove the dish from the oven.  Distribute the leek and mushroom mixture across the top of the custard.
9. Distribute the remaining goat cheese in dabs across the leek mushroom filling.  Return to the oven and cook for 5 to 8 additional minutes.
10. Serve immediately.
    

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

1.      Heat oil in large deep sauté pan.  Bring heat to medium high.
2.      Add diced bulbs and stems, sauté for about 3 to 5 minutes, until translucent.
3.      Add the sliced mushrooms.  Mix well and cook for about 5 minutes.
4.      Add the wine and allow to reduce by half.
5.      Add the coconut milk, stir well and allow to cook for about 5 minutes.
6.     Add the zest.  Mix well.
7.    Add the shrimp and raise heat to high.  Mix gently but well.  Cook for about 3      minutes.  The shrimp should still be pink when done.
8.      Add cilantro and ramp leaves, mix well.  Remove pan from heat.
9.      Serve over rice immediately.  Black Chinese rice is a perfect foil for this dish.

​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
 
 

1. Preheat oven to 375º.
2. Brush the inside of the squash with a bit of olive oil, then season with salt and fresh pepper.  Place all four halves in a baking dish or sheet and place in the oven for about 20 minutes, depending on the thickness of the squash pulp.  Flesh should be firm but not hard when pierced with a toothpick.
3. In a large sauté pan, heat 2 tablespoons of olive oil.  Add the onions, garlic and peppers.  Sauté, stirring occasionally, until the onions are translucent.
4. Add the mushrooms and cook for about 3 to 5 minutes, until the mushrooms release their liquid.
5. Add the broth.  Cook for an additional 2 to 3 minutes.
6. Using a slotted spoon, remove the vegetables to a bowl and cover.  Reserve the remaining liquid in the pan.
7. Add the ground lamb to the pan and sauté very briefly, stirring and tossing to brown the surface evenly.  Remove the pan from the heat.
8. Add the vegetables back into the pan with the lamb.  Add half of the mint and mix well.
9. When the squash are ready, loosen the flesh from the walls of the hull with a large spoon but leave in place.  Fill each one with the lamb mixture.
10. Place the stuffed squash in the oven to continue cooking for an additional 5 to 7 minutes, more depending on the size of the squash.
11. Place the squash on a serving dish, sprinkle the top of each with the remaining mint and serve.

 

​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
 

1. Combine all the ingredients, except for the additional butter, in a large bowl, or a blender, or a food processor.  Whip with a wire whisk, blend, or process until the batter is smooth and thin.
2. If necessary, strain through a fine sieve.
3. Let stand for 30 minutes or refrigerate for up to two days.
4. Heat a 6 to 10” non-stick pan and coat with a bit of unsalted butter.
5. Pour a thin layer of batter into the pan, tilting as necessary to form a round crêpe.
6. Cook until the batter is set, maybe a minute or two.  You want the underside to be a speckled golden brown.
7. Turn the crêpe over using a spatula (I frequently lend my fingers to the task) and cook the second side to a similar golden brown.
8. Remove the crêpe to a large flat plate.  By the time the second crêpe is done, the first will have cooled sufficiently for them not to stick together.
9. Give the batter a quick whisk, and re-butter the pan as needed.
10. Repeat the process until completed.

 
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
 

1. Preheat oven to 350º.
2. Heat a large sauté pan over medium heat and distribute the olive oil on the surface.
3. Add the shallots and sauté until translucent.
4. Add the mushrooms and sauté, stirring frequently, until their liquid has been release and is being re-absorbed.
5. Add the wine; continue stirring until reduced by half.
6. Add the chicken broth.  Blend well and reduce by half.
7. Add the cream slowly while stirring occasionally.  Lower the heat.  Cook until the mixture is thoroughly blended and the consistency is a creamy sauce.
8. Remove from heat.  Add about half the parsley and mix.

 
Assembly

1. Place a single crêpe on a flat surface.
2. Spoon a portion of the mushroom mixture onto each crêpe down the middle.  Fold each side of the crêpe up and over itself.  Reserve a little of the mushroom mixture for the garnish.
3. Place the rolled crêpes into a baking dish large enough for six crêpes.
4. Place the baking dish in the oven and bake for about 10 to15 minutes, until heated through.
5. Drizzle a small amount of the mushroom mixture over each and sprinkle with the remaining parsley.  Serve hot.

 

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.