Wine & Food

Snooth User: AdamJefferson

Mushrooms

Posted by AdamJefferson, Apr 22, 2011.

Its mushroom time.  We ate these with carmelized onions over grilled steaks two hours after we found them.  I'd like to read about how some of you prepare mushrooms, serve them, and pair them with wine. 

Replies

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Reply by bropaul, Apr 23, 2011.

We don't see fresh morels much here in NJ. The last time I cooked them was after a tree in a friend's yard had been struck by lightening in the summer, The following spring they appeared. I seem to recall sauteeing them in butter with a little chopped garlic, a little fresh thyme and a splash of  cream at the end and serving them over fresh pasta. Heavenly. Don't recall what we drank, but I would opt for a red from Piedmont - barbaresco perhaps.

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Reply by dmcker, Apr 23, 2011.

Morels are great, but I never see them fresh in Japan. Too many other varieties here, always in the marketplace, I guess. I miss them cooked in a cream sauce, sometimes paired with beef, but not too much because of all the great indigenous alternatives I have everyday access to. Not the same as scouring the hillside yourself, of course, but I guess city life has other advantages that can compensate. A friend just found a (rare) source in Tokyo for fresh porcini, and he uses them on small cream-sauce woodstove pizzas he makes with a little truffle oil thrown in for good measure. Have enjoyed a range of reds, from pinot noir to barolo, with them.

I used to do a lot of upriver trout fishing (yamame and iwana are the local names). Would each of us pull a half dozen or so out of the river in the morning, pick some shiitake growing on local pine trees, build a fire, skewer the trout and the shiitake on sticks that we'd stand in a circle around the fire, toss on a little salt, only, then pull out some bottles of chablis and meursault we'd stashed in a rocky corner of the riverbed before fishing, and start drinking our way to an appetite. When the fish and shiitake were done we'd enjoy some of the best eats you can imagine ever, lie on the riverbank and appreciate life. Somehow we always ended the meals with a bottle of classified Bordeaux, too....

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Reply by dmcker, Apr 24, 2011.

Also just posted in another thread about an Easter dinner side of shiitake, eringi, maitake, hiratake and shimeji mixture that I roasted in the oven with olive oil, and very light application of salt, pepper and a provencal herb mix, and served with lambshanks and roast potatoes. Great meal and wine mix. The mushrooms were particularly good with the Barbaresco....

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Reply by AdamJefferson, Apr 24, 2011.

Thanks for the suggestions.  Earthy reds are my favorites with mushrooms.

The only trouble I have with preparing fresh morels is that they contain so much water that its almost like boiling them before the liquid evaporates and thickens.  In a good year I get to dry a few also and use them later grated as a flavor accent in sauces, pasta dishes and soups.  That works well with dried porcini and and some other varieties that are affordable and commonly found in the supermarket or Asian food stores. 

Dave, nothing like fresh trout on the stream, but I've never been fortunate enough to find mushrooms at the same time.  We often serve fresh morels with wild turkey and crappie or catfish harvested this time of year.

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Reply by napagirl68, May 1, 2011.

I, myself, love mushrooms on homemade pizzas....  I like to combine them, sauteed a bit in truffle oil, on pizzas with fontina, carmelized onion, rosemary, and prosciutto...  I pair this with a pinot noir from Sonoma coast.  

I also like a fettucini I make with a large amount of sliced mushrooms, lemon zest, lemon juice, and fresh julienned basil.  You can add pancetta or ham as well....  pairing a bit tough with lemon, but I always lean toward the CA sauv blancs.  I top the pasta with lots of ground pepper and pecorino romano, freshly shaved.  a bit of italian parsley works well too.

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Reply by dmcker, May 1, 2011.

I tend more often towards the four(or more)-mushroom, four- (or more) cheese pasta sauce myself. Garlic and a small chili minced, olive oil, shiitake, maitake, shimeji, eringi and maybe enoki or hiratake if they're in the house (would use other funghi if in Europe, of course), slowly sweated with either vodka or white wine, depending on mood and what I'm drinking. Then a sauce of cream or half and half, parmigiano, fontina, either asiago or gorgonzola (light on these to accent rather than overpower the mushrooms), sometimes mozzarella or even mascarpone (depending on the pasta I'll use and the mushroom combo and the creaminess I want), and pecorino. If I don't have all those in the house I'll definitely substitute something else I do. The pasta is usually fettucine but sometimes short versions like penne.

That's mac-and-cheese at my house, each time a little bit different. 

Wine is either a range of whites with body and cut that can stand up to the earthiness of the pasta, or earthy, mulchy reds, from Barolos or Barbarescos to pinot noir.

No one who's every had the meal hasn't waxed extremely positive about it. Never anything left in the pan.... :-)

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Reply by AdamJefferson, May 12, 2011.

This sounds great.  I appreciate the different each time part; I take a little flack around here for never being able to precisely duplicate something that turned out good the first time.

We don't have much fresh mushroom variety in Mid Missouri but dried work well.  When I was young my grandmother sent them to us from Germany in Christmas packages (illegally, I suppose) and they were great in sauces or rehydrated and sauteed.

I'll give this a shot soon and report.   

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Reply by jking3702, May 12, 2011.

Not to go 'off wine' but lightly beer battered with cold beers doesn't suck either.  Fresh spring onions too. But prefer morels butter saute'd w/ herb of choice and s/p= delicious.  

 

Note for travelers-The Boathouse in Traverse City, MI right on the lake makes a killer morel bisque.  

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Reply by zufrieden, May 12, 2011.

Your post on mushrooms - particularly the photograph of delicate, slightly rare, morels - brought back memories of a year spent in the Rocky Mountain Trench in a remote Canadian village.  Morels would sprout in late spring like magic - weird shapes evocative of fairies, elves and other denizens of the deep green forest.  These mushrooms, like shaggy manes, require immediate consumption with only light cooking (certainly no boiling).  In that small town of yore I never could find the wine I wanted, so paired these delicacies with Candian Lager.

Today, I would combine with red meat and pair with a solid Cru Bourgeois or classified growth.

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Reply by Stephen Harvey, May 16, 2011.

Mushrooms - my favourite funghi

I love to do big field mushrooms baked in the oven.

I usually chop some onions, red, green and yellow capsicums, zuchinnis, and tomatoes, stir fry them with olive oil, sea salt, fresh garlic and basil.  Put the stir fry mixture into the mushrooms once they start to produce some juice and top with parmesan cheese flakes and finish in oven until cheese melts.  Serve with Bacon and Fried Eggs and Toasted Sourdough Bread.

Whist this is a breakfast meal, on holidays seved at 11.30am with young fresh riesling is the perfect excuse to relax and return to bed?!?!?


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