Mushroom Magic

Have you ever encountered those strange-looking fungi and roots in the market and wondered how to use them? Here are a few recipes.

By YOSSI BEN DAYAN
March 3, 2011 15:13
3 minute read.
Mushroom dish

Mushrooms 311. (photo credit: Boaz Lavi)

Tekoa mushroom farm, established in 1986, focused initially on special edible mushrooms and on growing wild mushrooms in particular. Over the years the farm has expanded the product line and today it grows, imports and markets a wide range of special fruits and vegetables. If you ever encountered those special mushroom and roots and didn’t know what to do with them, here are a few recipe ideas to get you going. All of Tekoa Farm produce is kosher.

FETTUCCINI WITH SHALLOTS, BLUE CHEESE, FRESH TURMERIC AND PISTACHIO

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✔ 250 gr. green fettuccini
✔ 1 Tbsp. butter
✔ 1 shallot, chopped
✔ 6 sage leaves
✔ 2 King Oyster mushrooms
 ✔ 1⁄4 cup white wine
✔ 250 ml. cooking cream
✔ 1 tsp. shredded fresh turmeric root
✔ 1 Tbsp. fresh turmeric root sliced into thin strips
✔ 1 Tbsp. crushed pistachio nuts
✔ 100 gr. blue cheese, crumbled
✔ Salt and pepper
✔ Pinch nutmeg

Sauce: melt butter in saucepan and add chopped shallots, ground turmeric and sage. Sauté until the onions are transparent. Slice mushrooms lengthwise and into 1⁄2-cm. semicircles. Add the mushrooms to the onion mix and fry, mixing constantly for 2-3 minutes.

Add wine and continue cooking until it evaporates. Add cream, bring to boil and lower heat. Continue cooking until the sauce thickens. Add cheese, season.

Meanwhile prepare pasta according to directions. Strain and add cooked pasta into the sauce. Mix well and serve immediately garnished with turmeric stripes.

MUSHROOM AND TOMATO SALAD
Makes 6

✔ 1 package wild mushrooms
✔ 1 package (100 gr.) shiitake mushroom
✔ 1 package (150 gr.) shimeji mushroom
✔ 1 package (100 gr.) enoki mushroom
✔ 10 semi-dried (moist) tomatoes, sliced into strips
✔ 1 shallot sliced very thinly
✔ 4 garlic cloves, sliced thinly
✔ 1 tsp. fresh thyme leaves, chopped
✔ 2 Tbsp. fresh oregano leaves, chopped
✔ 2 Tbsp. fresh basil leaves, sliced thinly
✔ 1⁄3 cup olive oil
✔ 1 Tbsp. balsamic vinegar
✔ Salt and pepper
✔ 1 Tbsp. Slightly roasted pine nuts or 2 Tbsp. roasted pecan nuts

Remove stems from the shimeji and forest mushrooms and keep whole. Slice the shiitake into 2-4 pieces each, depending on size.

Place all the mushrooms except the enoki in a bowl with the thyme and a little oil, salt and pepper. Mix well and place in a lined baking dish at 180º, for 20 minutes. Remove mushroom mixture from oven, place in the mixing bowl. Add the rest of the ingredients and let marinate for 10 minutes. Meanwhile sauté the enoki mushrooms for a minute in a pan with a little oil. Add to bowl, mix and serve.

MIXED MUSHROOMS IN PITA
Makes 8

A healthy version of the mixed Jerusalem meats, can be eaten in a pita bread or as a main dish for vegetarians.

✔ 1 package (170 gr.) wild mushrooms, sliced into strips
✔ 1 package (150 gr.) brown, whole shimeji mushrooms with small part of stem
✔ 1 package (100 gr.) shiitake mushrooms sliced, stem removed
✔ 3 onions, sliced into thin strips
✔ 1⁄3 cup olive oil
✔ 1 tsp. sweet paprika
✔ 1 Tbsp. cumin
✔ 1 tsp. sumac
✔ 1 turmeric root, shredded
✔ Salt and pepper

Heat oil in a pan or a wok and brown onions. Remove from pan, add a little oil and quickly sauté all the mushrooms, about 4 minutes. Return onions, season and continue frying and mixing. Serve sprinkled with a little chopped parsley and pine nuts (optional).


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