Wellness Coaching by Mary Ellen Psaltis
Northwest Mushroom Festival Recipes
Mushroom Lasagna with Ham and Goat Cheese - FIRST PLACE 2010 Winner
Thank you to Brynn Rader, Olympia
Prep time:45 minutes
Bake time: 40 min + standing
Yield: 12 servings
1 package gluten-free lasagna noodles
1 lb.sliced fresh mushrooms
2 cups chopped baby portobello mushrooms
1 large sweet onion, chopped
3 Tbsp olive oil
1/2 cup minced fresh parsley -or can use 1 - 1 1/2 Tbsp dried parsley
7 - 12 oz deli ham, chopped
2 garlic cloves, minced
1 1/2 tsp Italian seasoning
2/3 cup dry white wine
2 cans ( 14 1/2 oz each) diced tomatoes, drained
2 cups goat cheddar cheese (available at Trader Joe's) - shredded OR goat
mozzarella (available at Olympia Food Co-op) - shredded
3/4 cup mimic cream (available at J Vee health foods) OR goat milk
Cook noodles according to package instructions. In a dutch oven or
large pot, cook and stir mushrooms and onion in oil til tender. Add parsley,
ham, garlic, and seasoning. Cook 2 minutes longer. Add wine - cook and stir
until liquid is evaporated. Add drained tomatoes- heat through.
Spread 1 cup of this sauce in a greased 13 x 9 baking dish. Layer 1/3 of
the noodles, 1 1/3 cups sauce, & a scant 1/2 cup of shredded cheese.
Repeat twice. In a small bowl combine mimic cream (or goat milk) and remaining
shredded cheese. Spoon over the top.
Cover & bake @ 350 degrees for 30 minutes. Uncover and bake for about
10 minutes longer or until cheese is melted. Let stand 10 minutes before
cutting. Enjoy!
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Exquisite Stacked Appetizer - SECOND PLACE WINNER 2010
Thank you to Jean-Pierre Simon, Chef at The Red Wind Casino
8 slices of Sour Dough Slices, crusts removed
2 oz. of Butter
1 Tbs. Extra Virgin Olive Oil
1 Garlic Clove Minced
1/2 Small Onion Finely Chopped
12 oz. Assorted Mushrooms Sliced
1 Tbs. Sherry
1/3 Cup sour Cream
1 Tbs. A.P. Flour
1 TBS. Finely Chopped Parsley
1 tsp. Fresh Thyme
1 oz. Grated Parmesan Cheese
1 pkg. Fresh Basil Julienne
Balsamic Vinegar glaze to taste.
Preheat oven to 350, brush both sides of the bread with butter, cut each
slice in half vertically, then each half in either thirds horizontally or
in half diagonally.
Bake for 5 to 10 minutes or until golden and crisp. Let cool on baking rack.
Heat EVO in large frying pan, add onions and cook till half way done,
add garlic and cook for approximately 5 minutes or until soft.
Add mushrooms and cook until tender.
Add sherry, let the alcohol evaporate, add sour cream, salt and pepper
to taste. Sprinkle flour into the mushrooms and stir in as you add.
Bring mixture to a boil, stir until it thickens. Remove from heat and add herbs and stir. Allow to cool.
Arrange toasted bread on tray, top with mushroom mixture, parmesan cheese, basil and balsamic vinegar glaze.
Note: Bread can be made two days in advance, store in airtight container.
Balsamic glaze can be made by reducing balsamic vinegar in half or to desired
consistency.
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Fresh Chanterelle Soup - THIRD PLACE WINNER 2010
Thank you, Maxine Williams, Olympia
(serves 6-8)
1 pound fresh chanterelles, rinsed quickly under cold water and dried well
5 tbsp. butter
1 tbsp. fresh lemon juice
½ tsp. sea salt
¼ tsp fresh ground pepper
1 clove garlic, minced
2 leeks, washed well (white part finely chopped)
1 and ½ cup potatoes, peeled and diced
6 and ½ cups chicken broth
1 tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme
1 cup Greek yogurt or light sour cream
1 tbsp. red wine vinegar
1. Chop mushrooms coarsely reserving 2-3 well shaped ones
2. Sauté the chopped mushrooms in a large, heavy skillet
with 2 tbsp. of butter; season with lemon juice, salt & pepper.
Cook no more than 3-4 minutes until liquid is released—do not brown the mushrooms.
3. Remove mushrooms to warm place, reserving the liquid.
4. Heat the remaining butter in a 4 quart soup pot. Add
leeks, garlic, potatoes and sauté for 10 minutes over medium heat.
5. Add reserved juices, broth, spices and bring to a boil—reduce
heat and simmer for 15-20 minutes until the potatoes are soft.
6. Add mushrooms and simmer very gently for about 30 minutes.
7. Pour the soup through a sieve into a large bowl; reserve liquid.
Lett vegetables cool in sieve. Puree in food processor or Foley food
mill.
8. Rinse out the soup pot—pour in reserved liquid. Add
vegetable-mushroom puree. Add yogurt or sour cream and vinegar then
whisk to mix together. Simmer over very low heat.
9. Slice remaining chanterelles and add to soup to warm. Taste for seasoning.
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[i] Adapted from The Northwest Kitchen: A Seasonal Cookbook, by Judie Geise.
Banana Mushroom Tea Bread, HONORABLE MENTION 2010
Thank you to Darlene Kemery, KGY Olympia
1 ¾ cups sifted flour
2/3 cup sugar
2 teaspoons baking powder
2 eggs, well beaten
¼ teaspoon baking soda
3 large ripe bananas
1/3 cup soft margarine
¾ cup finely chopped mushrooms
Sautee mushrooms in ¼ cup butter until tender and set aside.
(Optional: add ½ cup brown sugar and 2 teaspoons honey into mushrooms while cooking.)
Preheat oven to 350º F
Sift together the flour, baking powder, soda and salt
Ceam the shortening, add the sugar gradually and continue
working until light and fluffy. Add the eggs and beat well. Add the flour
mixture alternately with the bananas, a small amount at a
time, beating after each addition until smooth. Add
mushrooms and mix well.
Turn into a well-greased bread pan (8½ x 4½
x 3) or two small mini loaf pans and bake about one hour 10 minutes.
Add icing if desired.
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Max’s Marvelous Marinated Mushrooms, Bonus Recipe
Thank you, Maxine Williams, Olympia
(Serves 4 as hors d’oeuvre or on lettuce as a salad)
½ cup extra virgin olive oil
1 pound small fresh mushrooms, rinsed well, stems removed
1 and ½ cups of water
2 cloves of garlic, crushed
½ tsp. thyme
½ tsp. sage
½ tsp. rosemary
½ tsp. coriander seed, crushed
1 bay leaf
1 tbsp. fresh lemon juice
4 peppercorns
1 tsp. sea salt
Place everything in a sauce pan, bring to a boil. Reduce heat and simmer
for 5 minutes. Cool and refrigerate for at least 4 hours. Remove
mushrooms from liquid, place mushrooms on tray or serve with antipasto.
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