here's a nice page that has some lobster mushroom info if you're interested.
let your mushroom soak in a pot of water for an hour or however long it takes to rehydrate.
and recipes:
Lobster Mushroom Frittata 1 oz. Lobster mushrooms 3 Tbs. butter 1/2 cup milk 1/2 cup chopped onion 1/4 cup chopped parsley 1/2 tsp. salt 1/4 tsp. black pepper 6 eggs 4 oz. feta cheese, crumbled
In bowl, pour heated milk over coarsely chopped Lobster mushrooms and let sit for one hour. In saucepan, lightly saute onion in 2 Tbs. butter. beat eggs into milk and Lobster mushrooms. Add onions and the remaining ingredients. Heat the remaining butter in a large, ovenproof skillet over medium high heat. When quite hot add the egg mixture and cook until bottom is set. Place under preheated broiler to finish cooking and brown the top.
sauteed lobster mushroom:
Pre-heat a large saute/frying pan on medium-high heat for 1 minute. Add olive oil and then the mushrooms; season with salt and pepper and saute for 1 minute on each side. Add garlic and shallots, and cook for an additional 30 seconds.
Braised lobster mushrooms over biscuits:
1 baker's dozen biscuits, baked the way you like 'em 2 good-sized lobster mushrooms, thoroughly cleaned and chopped 4 tablespoons margarine 4 tablespoons dried onions ? cup liquid (chicken or vegetable stock made from bouillon) ? teaspoon dried savory 1 teaspoon sugar 1 tablespoon soy sauce 1 teaspoon salt 2 tablespoons corn starch mixed with ? cup of water
Melt butter in a saucepan with tight-fitting lid; add mushrooms and onions, then saute lightly for a minute before dousing with the liquid. Secure lid on pan and simmer over a low fire for about ? hour to reduce mushrooms. Then add remaining seasonings and simmer for a few more minutes before thickening with the corn starch mixture. Spoon heartily over piping-hot biscuits. Serves 4.
LOBSTER MUSHROOM RISOTTO
Ingredients
? cup dried lobster mushrooms sea salt/ fresh cracked pepper 4 cups chicken stock /hot 2 tbsp butter 2 garlic cloves, minced 1 ? cups aborio risotto rice Pinch ground nutmeg 1 tbsp. Italian parsley, chopped 1/3 cup grated Gran Padano ? onion, finely diced ? cup white wine
Method
Soak mushrooms in a bowl of warm water for 30 minutes. Squeeze them dry, but reserve the liquid. If they are large, roughly chop them. In a sauce pan melt the butter, add onions and garlic, season, and sweat until transparent. Add the mushrooms and saute for 2 minutes. Add the white wine and reduce by half. Add rice, season, and saute for 1 minute. Add the stock one ladle at a time (medium heat). Once the stock is absorbed add another ladle. This process takes approx. 20 minutes to complete ( rice should be a creamy consistency). Season with nutmeg, add parsley , and freshly grated parmesan.
mushroom soup:
2-3 oz dried mushrooms, rehydrated 4 cups stock 1.5 lb potatoes, cubed 2c half & half 3T butter 1 large onion, diced 4 strips of bacon, chopped & uncooked
Decadent Wild Mushroom Twice Baked Potatoes 2 LARGE baking potatoes
1/2 cup sour cream
1 cup grated Swiss or Monterey jack cheese 2 cups chopped wild mushrooms (I often use a combination of shiitake, oyster and portobello), sauteed in 1/4 cup melted butter, 2 Tbs. minced fresh garlic, 2 Tbs. dry sherry, 1 tsp. salt, 1/2 tsp. fresh ground pepper, and 1/2 tsp. ground nutmeg. Bake potatoes in 350F oven until tender, about 50-60 minutes. When cool enough to handle, carefully scoop out the inside of the potato, leaving the shell intact. Mash the potato with the sour cream and 1/2 cup of the grated cheese. Stir in cooked mushrooms and divide the filling equally between the 4 potato shells. sprinkle the remaining cheese on each and bake at 350F for 10-15 minutes, until cheese on top is melted and browned. BON APETITE!!!
Soak you Lobster Mushrooms in warm water for about 45 minutes before using in your recipes. Dried mushrooms rehydrate at about an 8:1 ratio.
Lobster Mushroom Frittata:
1 oz. Lobster mushrooms 3 Tbs. butter 1/2 cup milk 1/2 cup chopped onion 1/4 cup chopped parsley 1/2 tsp. salt 1/4 tsp. black pepper 6 eggs 4 oz. feta cheese, crumbled
In bowl, pour heated milk over coarsely chopped Lobster mushrooms and let sit for one hour. In saucepan, lightly saut? onion in 2 Tbs. butter. beat eggs into milk and Lobster mushrooms. Add onions and the remaining ingredients. Heat the remaining butter in a large, ovenproof skillet over medium high heat. When quite hot add the egg mixture and cook until bottom is set. Place under preheated broiler to finish cooking and brown the top.
Wild Mushroom Torte:
Ingredients:
16 sheets of phyllo dough, cut into 8 x 8 inch squares 1/2 cup (1 stick) melted butter 2 Tablespoons butter 1 large yellow onion, julienned 4 cups sliced wild mushrooms (such chanterelles, morels, lobster, or porcini) 2 cups sliced domestic mushrooms 1 Tablespoon flour 1/2 cup chicken or vegetable stock 2 Tablespoons fresh thyme 1-1/2 cups ricotta cheese 3/4 cup chevre (goat) cheese 2 Tablespoons fresh chives, minced 1 egg, lightly beaten 1/2 teaspoon salt 1 egg, lightly beaten 1/2 cup Parmesan cheese
Preheat oven to 375 degrees. In a buttered 8 x 8 x 2 inch baking dish, lay down 8 squares of phyllo dough, brushing each layer with the melted butter, including the top. Bake the layers in the oven until golden brown. Remove from oven and let cool. In a large saute pan, melt the 2 Tablespoons butter on medium heat. Add the onion and saute until soft and starting to turn golden. Add sliced mushrooms and cook until soft. Add flour and stir to incorporate, cooking for about a minute. Add chicken or vegetable stock and thyme. Let reduce until liquid is almost gone. Remove from stove and let cool. In a separate mixing bowl, combine the ricotta and goat cheeses with chives, egg, and salt. Pour cheese mixture over cooled phyllo dough and spread evenly. Add egg to mushroom mixture and spread over cheese layer. Top with remaining cheese. Layer remaining 8 phyllo dough sheets on top of Parmesan, again brushing each layer with melted butter. Bake in a 375 degree oven for approximately 45 minutes or until top is golden brown. Let rest for 5 minutes, then slice and serve. Serves: 6 to 8.
Roast Breast with Lobster Mushrooms:
Servings: 2
Ingredients: 1 Ruffed grouse, 16 oz. 1/2 tsp. shallot, pared, minced 1/8 tsp. garlic, pared, minced 1/4 tsp. basil, finely chopped 1/4 tsp. thyme, finely chopped 2 oz. white wine 2 oz. olive oil 2 oz. lobster mushroom salt and pepper, to taste 1 tbsp. olive oil
Instructions: Remove and reserve grouse legs and thighs. Remove wishbone from breast; leave wing bones attached. Reserve. Combine shallot, garlic, herbs, wine and oil in bowl; add lobster mushroom. Marinate for 45 minutes. Remove mushroom; season with salt and pepper. Charbroil for 1-1/2 minutes on each side; transfer to saute pan. Cover; bake at 400 degrees F until tender, about 15 minutes. Remove from oven; let cool. Thinly slice on bias. Gently pull skin away from tip of grouse breast toward wings. Season flesh with salt and pepper; overlap mushroom slices over breast, making sure to cover all flesh completely. Pull skin back over barded breast; secure with string. Place olive oil in pan; heat until hot. Add barded grouse; sear on all sides. Place grouse on rack in roasting pan; roast at 400 degrees F for 12 to 15 minutes. Remove from oven; let stand 15 minutes. Remove breast from carcass; reserve warm.
Spaghetti with Chicken, Spinach & Lobster Shrooms:
1 pound of boneless, skinless, chicken breasts 8 ounces of lobster mushrooms, chopped 1 medium yellow onion 1 small to medium bunch of spinach one pound of Spelt spaghetti, or other spelt pasta salt salad oil about 14 ounces of chicken stock 6 ounces of cream cheese 1 teaspoon coarsely ground black pepper
Cut the chicken breasts crosswise into thin strips. Thinly slice the mushrooms and dice the onion. Trim the tough ends off of the spinach, chop coarsely and set aside. In a saucepan, cook the spelt pasta according to package directions. Drain and return the pasta to the saucepan. Keep it warm. In a medium sized, nonstick skillet over medium-high heat, add the salt and the chicken to heated salad oil. Cook until the chicken is lightly browned, just until it loses its pink color. This should take only about 5 minutes. Remove the chicken to a bowl. In the pan drippings, add another tablespoon of salad oil and heat. Add the onion and cook until not quite tender, for about 5 minutes. Add the mushrooms and ? teaspoon of salt. Cook until the onions and mushrooms are golden brown. Add the chicken stock and cream cheese to the mushrooms. Heat until boiling, stirring until the cream cheese melts. Boil for only about 2 minutes. Stir in the chicken, spinach, and pepper. Heat through. Toss the pasta with the chicken mixture.
Lobster & Mushroom Risotto:
6 cups vegetable broth 8 tablespoons (1 stick) butter 2 cups diced white onion 1 pound arborio rice 4 ounces grated Locatelli cheese Salt and pepper to taste 12 ounces oyster mushrooms 2 red peppers, seeded, diced 2 cups corn, fresh or frozen 8 to 10 ounces steamed lobster meat, cut up (see note) In a saucepan, heat broth to a simmer; reduce heat. Meanwhile, in a large pan, over medium-low heat, melt 6 tablespoons butter. Saute onions until translucent, six to eight minutes, stirring often with a wooden spoon. Add rice and cook, stirring, for two minutes or until a white spot appears in the center of the grains. Add hot broth to rice, 1/4 to 1/2 cup at a time, stirring until each liquid addition is absorbed. Repeat until the rice is barely tender. Remove from heat; stir in cheese. Add salt and pepper. Set aside. In another skillet, melt remaining 2 tablespoons butter. Saute mushrooms, red peppers and corn for two minutes. Stir in lobster. Add risotto and another 1/4 cup of broth. Stirring steadily, bring to a simmer for one minute. Adjust seasoning. Let cool slightly before serving. Makes eight to 10 servings.
Note: For easier cooking, after first liquid addition is absorbed, add about 4 cups broth to rice and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally. As mixture thickens, add remaining broth 1/4 cup at a time until rice is tender, yet slightly firm at the center, about 20 minutes. For lobster, remove and chop meat from one medium or two small steamed lobsters. Oysters, shrimp, or imitation lobster (surimi) can be substituted. For vegetarians, omit the lobster entirely. Nutritional data per serving: Calories, 387; protein, 15 grams; carbohydrates, 51 grams; fat, 14 grams; cholesterol, 53 milligrams; sodium, 921 milligrams.
Sautee bacon and onion in butter, about 5 min. Add stock, half & half, potatoes, and mushrooms; bring to a boil, cover and simmer for 20 minutes, then remove half the soup, puree in blender, return to the pot, and season with salt and pepper to taste.
Serve and garnish with chopped scallions and bacon crumbles.
-------------------- Anno cock? is that some kind of Greek liqueur? -Geo's All Knowing Sex Slave
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