A few years ago, I purchased a couple of mushroom kits where I was able to grow oyster and shiitake mushrooms in the comfort of my own home. I was so intrigued at how a small block could produce so many mushrooms! I was hooked! But me being curious and wanting to replicate the kits for the urban farm and garden, I was on a mission to learn more.
Then a couple years ago I came across the Mycological Society of Marin County (MycoMarin.org) when I was researching how I could learn to cultivate mushrooms. They were a young organization only a couple years old and their mission was to educate the community about mushrooms, get people out into nature, and forage for mushrooms. Forage!? What!? I didn't even know that was a thing!
Needless to say, I joined -- went on my first mushroom foray with Kevin Sadlier, Founder of MycoMarin, on the Sonoma Coast and was mesmerized by "shrumps', Amanita mascara, and blown away when I found my first Porcini....it was an absolutely magical time!
Fast forward a few months later where I attended a Mushroom Camp in Sonoma, learned how to cultivate mushroom with logs, then went on to teach cultivation for MycoMarin, and am now the current President. Funny how life happens...who knew a mushroom kit would have me so fascinated with mushrooms and all the wonders that mycology brings!
I discovered foraging for mushrooms is a lot like fishing -- sometimes you get some, sometimes not so much. Even on the not so much days, you're out in nature and it's so beautiful! You can be in the forest, out along the coast, in a foggy drip or light misty rain, or a warm day.
So what do you do with mushrooms when you come into the mother lode? You get cooking, dehydrating, preserving, and eating...eating well, I might add!
One of my favorite and easy recipes is this Mushroom and Stilton Galette. It's adapted from Williams-Sonoma Seasonal Celebration Series, Autumn. I hope you enjoy!
Here's what you'll need for the pastry:
1 1/4 cups All-purpose Flour
1/4 tsp Salt
8 Tbl (1 stick) Unsalted Butter, cut into pieces
1/4 cup Sour Cream
2 tsp fresh Lemon Juice
1/4 cup Ice Water
Here's what you will need for the filling:
1/4 ounce Dried Wild Mushrooms, such as chanterelles, porcini or shiitakes
1 cup Boiling Water
2 Tbl Unsalted Butter
3/4 cup sliced Green Onions
1 Garlic Clove, minced
1/2 tsp chopped Fresh Rosemary
1/2 tsp chopped Fresh Thyme
1/2 lb. assorted fresh Wild Mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and large mushrooms thinly sliced
1/2 lb. fresh Button Mushrooms, brushed clean and thinly sliced (you can also opt to make this with all Wild Mushrooms
5 ounces Stilton or other good-quality blue cheese
Let's get baking!
To make the pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Meanwhile, make the filling: Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely.
Preheat an oven to 400°F.
In a large fry pan over medium heat, melt the butter. Add the green onions and saute, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh and rehydrated mushrooms, and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool.
On a floured work surface, roll out the dough into a 12-inch round. Transfer to an ungreased baking sheet. Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.
Enjoy as a main dish with a side salad of baby gems or as an appetizer.
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