In the Kitchen with Sigona’s Featuring: Wild Mushrooms

Wild mushrooms are a treat for your taste buds! We carry mushrooms year-round, but when we get in local, wild mushrooms, such as Matsutake, Porcini or Chanterelles, I encourage our shoppers to take advantage of the special treats from nature. Right now we have in wild Chanterelles from California, Oregon and Canada, and wild Porcini and Matsutake from Mendocino, Calif.

Wild Mushroom Sauté

This simple side is delicious, versatile and cooks up in a matter of minutes. It’s a “down and dirty” side dish, if you will. It’s so easy! This works well for either Matsutake or Porcini mushrooms. Serve mushrooms warm as a side or on top of grilled chicken or beef. Serves 4.

What you need:

  • Wild mushrooms, one or more varieties
  • Sigona’s Fresh Press California Arbequina extra virgin olive oil
  • Sherry vinegar
  • Salt
  • Pepper
  • Butter, chilled and cubed

Directions: In a medium bowl, mix together olive oil and sherry (a little more sherry than oil), just enough to cover the mushrooms.

Brush the mushrooms with a pastry brush or wipe with a paper towel to remove any dirt or sand. Cut mushrooms into 1/4 inch slices. Add the mushrooms to the oil and sherry mixture and let marinate for 5-10 minutes.

Remove mushrooms from marinade, reserving the oil mixture, and add mushrooms to a skillet over medium-high heat. Season with salt and pepper, and sauté for about 2-3 minutes per side. The mushrooms will release their juices and firm up.

With a slotted spoon, remove the mushrooms from the skillet and arrange in a single layer on a plate or rack and set aside.

Add the reserved marinade to the skillet and cook a while to reduce. Stir in the cubes of chilled butter and cook until melted. Pour the sauce over the mushrooms and serve.

Cook’s Note: Make a wild mushroom crostini! Toast a few 1/2-inch-thick slices of your favorite baguette, brushed with olive oil, in the oven at 350F for about 5-7 minutes on each side or until lightly toasted. Rub the toasted slices with a bit of a garlic clove and set aside. If desired, while preparing the mushrooms, add in a little diced shallot and fresh thyme. Follow the rest of the directions above, pile the mushrooms on top of the toasted baguette and drizzle with a little of the sauce (not too much or you’ll have a soggy crostini).

Pastured Egg Omelets with Wild Chanterelle Mushrooms

No need to be intimidated by either omelets or mushrooms. This is a simple, easy breakfast or dish for when you’re making breakfast for dinner. Add in other veggies as desired, such as bell pepper. Serves 2.

Ingredients:

  • 2 TBL Sigona’s Fresh Press California Arbequina extra virgin olive oil
  • 1 small yellow onion or 2 shallots, peeled and diced
  • 1/2 lb. wild Chanterelle mushrooms
  • 2 TBL butter
  • Salt and pepper
  • 6 Wattle & Comb Pastured eggs
  • 2 TBL milk
  • Cheese of choice, grated (we recommend Sigona’s Moo-na Lisa or Moo-net) optional
  • 2 TBL fresh parsley, chopped

Directions: Beat together eggs and milk in a bowl. Mix in cheese, parsley and season with salt and pepper. Set aside.

Brush the mushrooms with a pastry brush or wipe with a paper towel to remove any dirt or sand. Cut into 1/4 inch slices.

Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until soft, 3–5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring, until they soften and release their juices and absorb it back in. Stir in the cold butter.

Just as the butter has melted, add egg mixture to the skillet. Work quickly, stirring the just the surface of the egg mixture constantly. When they’re about halfway set, carefully fold sides of omelet over and cook until cooked through, about 1 minute more. Serve warm.

Alternative: Wild Chanterelle Mushroom Omelets with Fresh Herbs.

Soba Noodle Salad with Wild Matsutake Mushrooms

Soba noodles are made from buckwheat flour, so they’re high in protein, fiber and essential amino acids. A healthy choice indeed! Recipe adapted from Back to the Roots; they note that the leftovers make for a great cold noodle salad. (Recipe adapted and picture from Back to the Roots.)

Ingredients:

  • 1 (16 ounce) package soba noodles
  • 5-6 TBL Sigona’s Fresh Press Favolosa extra virgin olive oil, divided
  • Wild Matsutake mushrooms (about 1/4 – 1/2 lb. or as desired)
  • 6 cloves garlic, minced
  • 4 TBL organic agave
  • 6 TBL rice vinegar
  • 6 TBL soy sauce
  • 2 TBL Sigona’s toasted sesame oil
  • 2 tsp red chili flakes (more or less, depending on taste)
  • 6 green onions, sliced
  • 1 tsp sesame seeds (black or regular)
  • Sea salt

Directions: Cook soba noodles according to the package directions. Drain and rinse with cold water.

Brush the mushrooms with a pastry brush or wipe with a paper towel to remove any dirt or sand. Cut into 1/4 inch slices.

Meanwhile, place a saucepan over medium-high heat. Sauté mushrooms with 2 TBL olive oil and season with salt. Once mushrooms are tender and browned, stir in garlic, agave, remaining oil, vinegar, soy sauce, sesame oil and chili flakes. Bring to a boil, stirring constantly until mixture is thoroughly combined.

Pour sauce over soba noodles, and toss to coat. Garnish with green onions and sesame seeds. Serve hot or cold the next day for lunch!

Cook’s Note: You can use any mushroom in this dish. For more mushroom ideas, visit Back to the Roots.

Carmelo’s Wild Chanterelle Mushroom Sauce over Pasta

I wouldn’t call this a recipe per se, but more of a result of what I call my “throw caution to the wind” attitude I take on in the kitchen. Add in a little of this, or a little of that, to season this to your liking and serve over fresh pasta. It’s quick, easy and indulgent.

What you need:

  • 1 pkg. fresh, locally made Saporito pasta
  • Wild Chanterelle mushrooms
  • Sigona’s Fresh Press Hojiblanca extra virgin olive oil
  • Salt
  • Pepper
  • Butter, chilled
  • Cream (just a couple TBLs worth)
  • Freshly grated parmigiano-reggiano or pecorino

Directions: Cook pasta according to package directions.

Brush the mushrooms with a pastry brush or wipe with a paper towel to remove any dirt or sand. Cut into 1/4 inch slices.

Heat oil in a large skillet over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until they soften and release their juices and absorb it back in. Stir in the cold butter and cream, cook about 1 minute. Add in grated cheese.

Set aside about 1/4 of the mushroom mix and stir the rest into the cooked pasta. Add pasta to a serving bowl and top with the remaining mixture.

Grilled Wild Mushrooms

Both the porcini and matsutake mushrooms are hardy varieties so you can slice them and pop them on the grill for an easy side dish.

What you need:

  • Wild mushrooms, either Matsutake or Porcini
  • Sigona’s Fresh Press California Arbequina extra virgin olive oil
  • Salt
  • Pepper

Directions: Heat grill to high heat.

Brush the mushrooms with a pastry brush or wipe with a paper towel to remove any dirt or sand. Cut them into 1/2 inch slices, brush lightly with olive oil and season with salt and pepper.

Grill for about 2 minutes on each side, or until they have lightly browned. Transfer to a serving dish and serve.

Wild Mushroom and Coach Farm Goat Cheese Pizza

This fantastic pizza recipe features our wild Porchini mushrooms and white truffle oil. Adapted from Coach Farm.

Ingredients:

  • 24 oz. pizza dough ball
  • 6 oz. fresh tomato pizza sauce
  • 2 medium seasoned and grilled Portabella mushroom caps
  • 6 oz. Porchini mushrooms, seasoned and sautèed in garlic
  • 6 oz. Crimini mushrooms, seasoned and sautèed in garlic
  • 6 oz. oyster mushrooms, seasoned and sautèed in garlic
  • 10 oz. Coach Farm goat cheese, crumbled
  • Drizzle white truffle oil

Directions:

  • Stretch dough to 18 to 20 in.
  • Spread pizza sauce evenly.
  • Drain all mushrooms well and distribute evenly.
  • Top with crumbled goat cheese.
  • Cook in oven at 575°F until desired crispness is obtained.
  • Drizzle truffle oil to finish.

Yields 1 pizza (8 slices)

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