Mushrooms are a healthy addition to any diet. Mushrooms have been cherished for thousands of years in many different cultures and continents; today, mushrooms remain a key ingredient in many different international cuisines. Mushrooms are easy to cook, and versatile enough for use in any dish. In many instances, mushrooms are a healthy substitute for meat, making for a delightful and exotic twist on your favorite dishes.

Mushroom Barley Soup

  • 1/3 cup quick-cook barley
  • 7 cups water
  • 1/4 cup dried Porcini mushrooms
  • 1 large leek (white and pale green parts only), halved lengthwise and thinly sliced crosswise
  • 1 tbsp. olive oil
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 1/2 lb fresh Shiitake mushrooms, stems discarded and caps thinly sliced
  • 2 tbsp. tomato paste
  • 2 tbsp. medium-dry Sherry
  • 1 3/4 cups beef broth
  • 1 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • chopped flat-leaf parsley for garnish

Simmer barley in 3 1/2 cups water in a large, heavy pot, uncovered, until almost tender, about 10 to 15 minutes. Drain.

Soak Porcini in 1/2 cup water in a small bowl for about 20 minutes until softened. Drain in a sieve lined with a dampened paper towel set over a bowl, reserving liquid. Rinse Porcini to remove any grit, then coarsely chop. Wash sliced leek in a bowl of water, then lift from water and drain in sieve.

Heat oil in cleaned pot over moderately high heat until hot but not smoking. Sauté onion and celery, stirring occasionally, until golden, 6 to 8 minutes. Add carrots, Shiitakes, leek, and Porcini and sauté, stirring frequently, until the liquid given off by the mushrooms has evaporated and the mushrooms are golden, 4 to 6 minutes.

Stir in tomato paste, Sherry, beef broth, mushroom-soaking liquid, barley, salt, pepper, and remaining 3 cups water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 10 to 15 minutes. Season with salt and pepper.

Makes 8 servings.
(Gourmet)

Grilled Mushroom Salad

  • 1/2 cup Champagne vinegar
  • 2 tsp. sugar
  • 1 1/2 tsp. salt
  • 1 tsp. black pepper
  • 1/2 cup finely chopped shallots (4 small)
  • 1 cup extra-virgin olive oil
  • 1/2 lb. whole fresh Portabella mushrooms, stems discarded
  • 1/2 lb. fresh Shiitake mushrooms, stems discarded
  • 1/2 lb. fresh Crimini mushrooms, trimmed
  • 3/4 lb. fresh Chanterelle mushrooms, trimmed
  • 1/2 lb. baby arugula (or regular arugula) torn into bite-size pieces (16 cups)
  • 2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler)

Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.

Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.

Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.

Cut Portabellas into 1/2-inch-wide wedges, then halve Shiitake and Cremini mushrooms and cut Chanterelles (if large) lengthwise into 1/2-inch pieces.

Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

Makes 8 servings.
(Gourmet)

Korean Stir-Fried Glass Noodles with Shiitake Mushrooms

  • 6 dried Shiitake mushrooms
  • 1/4 oz. dried black Wood Ear mushrooms
  • 8 oz. sweet-potato (glass) noodles
  • 1/4 lb. rib-eye steak, sliced into thin strips
  • 1 scallion, trimmed and chopped
  • 3 tbsp. soy sauce
  • 1 tsp. Asian sesame oil
  • 2 tsp. sugar
  • 5 tbsp. vegetable oil
  • 1 small yellow onion, peeled, halved, and thinly sliced
  • 3 cloves garlic, peeled and minced
  • 1 small red bell pepper, stemmed, cored, seeded, and thinly sliced
  • 1/2 green cabbage, cored and thinly sliced
  • 1 small carrot, peeled, and julienned
  • Salt and freshly ground black pepper

Put mushrooms in a medium bowl of hot water, cover, and soak until soft, about 1 hour. Drain and trim, discarding stems. Thinly slice mushrooms; set aside.

Put noodles into a large pot of boiling water over high heat. Remove pot from heat, cover, and set aside until noodles are soft, about 15 minutes. Drain, rinse, and set aside. Mix together meat, scallions, 1 tbsp. of the soy sauce, 1/2 tsp. of the sesame oil, and sugar in a medium bowl, and set aside.

Heat 2 tbsp. of the vegetable oil in a wok or large skillet over high heat. Add onions, garlic, peppers, cabbage, mushrooms, and carrots, and stir-fry until vegetables are just wilted, about 5 minutes. Season to taste with salt and pepper, and transfer to a large bowl.

Heat 1 tbsp. of the oil in the wok, add meat, stir-fry until just cooked through, about 1 minute, and add to bowl. Heat remaining 2 tbsp. of the vegetable oil, add noodles, stir-fry until translucent, about 3 minutes, and add to bowl. Add remaining 2 tbsp. soy sauce and 1/2 tsp. sesame oil to bowl, season to taste with salt and pepper, and toss to mix well. Serve warm.

Makes 8-10 servings.
(Saveur)

Wild Mushroom Omelette

  • 1 tbsp. olive oil

  • 5 tbsp. butter
  • 1 small yellow onion, peeled and thinly sliced
  • 4 oz. Chanterelles, Morels, or other wild mushrooms, cleaned and thinly sliced

  • Salt and freshly ground black pepper

  • 6 eggs

  • 2 tbsp. half and half
  • Leaves from 1 sprig fresh tarragon, chopped

Heat oil and 2 tbsp. of the butter together in a large non-stick skillet over medium-high heat. Add onions and cook, stirring often, until soft, 3-5 minutes. Add mushrooms and cook, stirring often, until soft, 3-5 minutes. Season to taste with salt and pepper, then transfer to a small bowl and set aside. Wipe skillet clean with paper towels and set aside.

Crack eggs into a medium bowl and beat thoroughly with a fork. Add half-and-half and tarragon, season to taste with salt and pepper, and mix well.

Return skillet to medium-high heat. Melt the remaining 3 tbsp. butter in the skillet. Pour eggs into skillet and, working quickly, stir surface of eggs constantly to make small, tight curds. When eggs are about halfway set, spoon mushroom filling in a line down center of eggs. Carefully fold sides of omelette over filling and cook for 1 minute more. Slide omelette onto a warm serving platter.

Makes 2 servings.
(Saveur)

Nagaimo Au Gratin

  • 10 1/2 oz. nagaimo
  • 2 spears of asparagus
  • 3 1/2 oz. bacon, cut into bite-size pieces
  • 1 onion, roughly chopped
  • 1/2 tsp. butter
  • Salt, pepper, nutmeg, and grated Parmesan cheese to taste

Peel the nagaimo, chop into small chunks, and place on a deep baking dish. Microwave for about 11 minutes. Allow to cool slightly and then roughly blend using a masher.

Cut the asparagus into 3 cm pieces and bring to boil. Put bacon and chopped onions into a pan and briefly sauté in butter. Add the boiled asparagus and the cooked nagaimo to the pan, adding salt, pepper, and nutmeg to taste.

Pour the mixture into a baking dish, sprinkle with Parmesan cheese, and bake for 6 -7 minutes. (Once the Parmesan is golden on top, cover with aluminum foil. Be careful not to let it scorch.)

Makes 2 servings.
(www.nagaimo-aomori.com)

Chicken with Oyster Mushrooms and Champagne

  • 4 chicken breasts, skinned and boned
  • Salt and pepper to taste
  • 3 tbsp. flour
  • 2 tbsp. butter
  • 2 tbsp. light vegetable oil
  • 1/2 pound Oyster mushrooms, sliced
  • 1 cup heavy cream or half and half
  • 1/4 cup dry Champagne
  • Parsley sprigs

Pound the chicken breasts between two pieces of waxed paper until slightly flattened. Salt and pepper the chicken breasts, then roll them in the flour, shaking off excess.

Heat the butter and oil in a large sauté pan or skillet and sauté the chicken over low heat for about 3 minutes on each side. Add the mushrooms and cover the pan for 10 minutes. Add the cream and simmer for 10 minutes, uncovered, over low heat. Remove the chicken, transferring it to a serving dish and keep warm.

Add the Champagne to the sauce and bring it to a boil, cooking until it becomes creamy and the alcohol has boiled off. Pour the sauce over the chicken. Garnish with sprigs of parsley.

Makes 4 servings.
(Linda Scheffer)

Easy Lo Mein

  • 2 tsp. vegetable or wok oil
  • 1 cup snow peas, halved on a diagonal
  • 1 red bell pepper, seeded and cut into matchstick-size pieces
  • 1/2 lb. assorted mushrooms (Shiitake, Straw, Enoki, or Oyster), coarsely chopped
  • 4 scallions, thinly sliced on a diagonal
  • 2 cups fresh bean spouts
  • 2 inches fresh ginger root, minced or grated
  • 4 cloves garlic, minced
  • 1 lb. lo mein noodles or thin spaghetti, cooked al dente and drained well
  • 1/2 cup aged tamari soy sauce
  • 1 tbsp. toasted sesame oil

Heat a wok or large non-stick skillet over high heat. When pan is very hot, add oil (it will smoke a bit) then immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce.

Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.

Makes 4 servings.
(Rachel Ray)

Mushroom and Fontina Quiche

  • 1 refrigerated pie crust (half of 15-oz. package)
  • 2 tbsp. (1/4 stick) butter
  • 2/3 cup chopped shallots (about 3 medium)
  • 5 cups sliced assorted mushrooms (Chanterelle, stemmed Shiitake, Oyster, Crimini, or Button; 12 to 14 ounces), halved if large
  • 4 large eggs
  • 2/3 cup half and half
  • 1/3 cup whole milk
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. freshly grated or ground nutmeg
  • 1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 oz.)

Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.

Whisk eggs, half and half, milk, salt, pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

Makes 8 servings.
(Bon Appetit)

Roasted Abalone Mushrooms with Crabmeat Salad

  • 2 fresh Abalone mushrooms
  • 4 cloves garlic, peeled and sliced
  • 1/2 fennel bulb, thinly sliced
  • 1/2 cup plus 2 tsp. extra-virgin olive oil
  • 2 sprigs fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 1 cup jumbo lump crabmeat, picked over
  • 1 tsp. chopped fresh tarragon leaves
  • 1 tsp. chopped fresh chives
  • 1 tsp. chopped fresh parsley leaves

Preheat oven to 375°.

Arrange 2 pieces heavy-duty aluminum foil on a work surface. Place 1 abalone mushroom on each piece of foil. Sprinkle half the sliced garlic and half the sliced fennel on and around each of the mushrooms. Drizzle 1/4 cup of extra-virgin olive oil over each mushroom, being careful not to allow the excess oil to drip off of the foil. Season mushrooms well with salt and pepper and place 1 sprig of rosemary on each mushroom. Seal the foil around the mushrooms and bake for 20 to 25 minutes, or until tender and fragrant.

While the mushrooms are roasting, combine the crabmeat, 1/2 tsp. tarragon, 1/2 tsp. chives, and 1/2 tsp. parsley in a small bowl. Drizzle the remaining 2 tsp. olive oil over the salad and season with salt and pepper. Toss well to combine. Chill until ready to serve the mushrooms.

To serve, remove the mushrooms from the foil packages, reserving all the vegetables and juices from each packet. Slice each mushroom thinly on an angle, season again with salt and freshly ground pepper and fan the slices onto 2 appetizer plates. Arrange the sliced vegetables on top of the mushrooms. Sprinkle the crabmeat salad over each mushroom and season with the remaining herbs. Drizzle the reserved oil from the packets over each mushroom and serve immediately.

Makes 2 servings.
(Emeril Lagasse)

Meatloaf with Mushrooms and Sherry

  • 3 tbsp. olive oil
  • 2 large onions, finely chopped

  • 2 cloves garlic, peeled and minced
  • 3 lbs. ground chuck
  • 5 tbsp. ketchup

  • 1⁄2 cup dry sherry
  • 1 cup sautéed mushrooms of your choice

  • 1 large egg
  • 1 cup fresh breadcrumbs

  • Salt and freshly ground black pepper

Heat olive oil in a medium sauté pan over low heat. Add onions and garlic and cook until translucent, about 15 minutes. Let cool.

Preheat oven to 350°. In a large bowl, combine chuck, 2 tbsp. of the ketchup, sherry, mushrooms, egg, breadcrumbs, salt and pepper to taste, and half the onion-garlic mixture, and stir just enough to mix.

Place meat mixture in a 3" × 7" loaf pan and round the top with your hands to form a crown. Top with remaining onion-garlic mixture and drizzle with remaining 3 tbsp. ketchup. Bake for 45 minutes. Remove meat loaf from oven and let set about 10 minutes, for easier slicing.

Makes 6-8 servings.
(Saveur)