Tonight my younger son prepared a meal containing a wealth of mushrooms: chanterelles, shitakes, portobellos, baby brown mushrooms, and morels.
As a public service, here are the recipe outlines that my son wrote on post-it notes as he cooked.
Baked Stuffed Mushrooms
- Sautee minced chanterelle and shitake mushrooms, shallots, garlic, and saffron in butter until lightly browned.
- Combine with squash puree and stuff into medium portobello mushroom caps.
- Bake 14 minutes, then top with grated parmesan, salt, and black pepper
- Bake 2-3 more minutes until lightly browned.
Capellini Pasta with Morels and Cauliflower in Tart Butter
- Pasta cooks for 3 minutes
- Dice cauliflower and steam for 18 minutes
- Pan fry minced morels (6) until lightly browned
- Heat butter, minced garlic, and white wine vinegar with a splash of heavy whipping cream
- Combine sauce ingredients
- Toast 2/3 tsp garlic
- Slice mozzarella log into 3/16'' by 5/8" slices and soak in warm cream with toasted garlic
- Stir cheese into the sauce (it is okay if lumpy)
- Spoon sauce over pasta; add lemon juice and ribbons of fresh basil
Elicoidali (i.e., helical tube) Pasta with Marinated Mushrooms and Shallots in Mozzarella Bolognese Sauce with Fresh Basil and Garlic
- Pasta cooks in 10 minutes
- Marinate halved baby brown mushrooms for 15 minutes with wine vinegar, soy sauce and dried herbs (oregano, thyme, and basil) and minced garlic.
- Sautee mushrooms.
- Heat marinara sauce to boiling. Add minced shallots and continue to heat.
- Drain pasta. Pour sauce over pasta and stir.
- Garnish with ribbons of fresh basil, sauteed mushrooms, and grated parmesan
- Steam turnip greens and spinach
- Add lemon juice and salt and pepper at the end to taste
The meal was supplemented with slices of sourdough bread for dipping in olive oil and basalmic vinegar. Blackberry Izze drinks took the place of the fine Italian wine that would normally be served with such a grand meal.