SHROOMS! Fungus can be your friend...

When I was young, there was usually only 1 type of fresh mushroom found at most grocery stores. The white round, common mushroom, either in bulk or in little blue cardboard cartons, was the only choice. Maybe, if you were in a large market, you could find small ones and they were labeled as ìbutton mushrooms.î That comprised the selection.
  Then came the mighty Portobello, which opened up a whole new choice and has now become ubiquitous. Today, even in small towns across the nation, it is no surprise to find oyster mushrooms, shiitakes, enoki and even some prize morels, when the season is right. There are literally thousands of varieties.
 Keep in mind, however, that many mushroom species found outside the market are not edible and can be extremely poisonous. I find it safer to purchase them rather than hunt the woods for them! Purchase mushrooms that are firm and even in color. Avoid those that are broken, damaged or with soft spots. They can be stored in an open container in the refrigerator for several days.
  Many people insist that you cannot wash mushrooms. The truth is, you really should. Just don't soak them, as they will absorb water and become mushy.  Brush off any visible dirt and place them in a colander. Give them a quick rinse in cold water to avoid any grit in your finished dish.
  So enter the wonderful world of mushrooms and remember: fungus can be your friend!

Mushroom Dumplings
2 tablespoons canola oil
8 ounces mushrooms of choice, trimmed and rinsed
1-bunch scallions, rinsed, trimmed
1teaspoon fresh minced garlic
1-teaspoon fresh minced ginger
2 tablespoons sesame seeds
1 tablespoon soy sauce
24 won ton skins
1/2 cup water
1 tablespoon peanut oil
1/2 cup chicken stock
Heat the canola oil in a wok or sautÈ pan and in it sautÈ the mushrooms, scallions, garlic, ginger and sesame seeds for 4 or 5 minutes. Drizzle the soy sauce over the pan and sautÈ another minute or two. Remove from heat and cool for 20 minutes. Drain off any excess liquid. Place the mixture in a food processor fitted with a steel blade and chop coarsely (You may also use a knife and cutting board for this.) Place a teaspoon or so of the mixture in the center of a won to skin and then brush the perimeter of the skin with water. Bring opposite corners to the center over the filling and pinch together and then pinch together the edges to seal the dumpling. Repeat to use the balance of the filling and skins. (As you make the dumplings, place on cornstarch dusted waxed pepper to keep from sticking.) When the dumplings are complete, heat the peanut oil over medium high heat in a non-stick pan or skillet with a lid. Arrange the dumplings in the pan such that they are not touching each other and toast their bottoms for a minute or two. Working quickly, pour the stock over the dumplings and cover. Allow to steam for 5 to 10 minutes over medium low heat. The bottoms of the dumplings should be nice and brown and the dumplings plumped. Serve immediately with Sesame Scallion Dipping Sauce. (I can eat these all by myself but they should serve 6 to 8 people as an appetizer!)

Sesame Scallions Dipping Sauce
2/3 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 scallions, minced
1 teaspoon toasted sesame seeds
1 teaspoon minced fresh ginger
Mix together ingredients and allow to stand for 1 hour. Makes about 1 cup.

Grilled Portobellos
4 large, whole Portobello mushroom caps
2 tablespoons olive oil
1 tablespoon soy sauce
1-teaspoon fresh minced garlic
Fresh cracked pepper to taste.
Rinse the mushrooms and pat dry. Mix together the oil, soy and garlic and brush the mushrooms liberally with that. Grill over medium hot fire about 3 minutes per side, sprinkling with cracked pepper to taste you grill. Serves 4.

Tuscan Marinated Mushroom
2 tablespoons vegetable oil
16 ounces small, similar sized mushrooms, Baby Bellas, white or oyster, trimmed and
    rinsed
1/8 cup vermouth
1 teaspoon dried Italian herb blends
1/8 cup extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper tot taste
Heat the vegetable oil in a heavy non-stick sautÈ pan over medium high heat and in it sautÈ the mushrooms for 5 minutes. Drizzle the vermouth over he pan and then stir in the herbs. SautÈ until there is little or no liquid left in the pan. Remove from heat and cool to room temperature.  Drizzle the mushrooms with oil and vinegar and season with salt and pepper. Serves 4 to 6 as an appetizer. Serve with crusty bread or herbed focaccia.

Mushroom Gravy
4 ounces butter
3 shallots, peeled and chopped
16 ounces mushrooms of choice, trimmed, rinsed and chopped
1 teaspoon soy sauce
1 tablespoon flour
1/2 cup white wine (optional)
2 cups light cream
Salt and pepper to taste
Heat the butter in a large, heavy saucepan over medium high heat and in it sautÈ the shallots and mushrooms for about 5 minutes. Drizzle the soy sauce over the pan and then sprinkle the flour over the pan. SautÈ for 2 minutes more. Add the wine, if used, to the pan and then slowly begin stirring in the cream. Stir constantly and simmer the mixture until a thick sauce is formed. Serve immediately over grilled meats or fowl, baked potatoes or steamed vegetables. Makes about 3 cups.

Oyster Mushroom Quiche
6 strips bacon, chopped
1 bunch scallions, trimmed, rinsed and chopped
1 pound Oyster mushrooms, trimmed and rinsed
1/2 cup fresh basil leaf, rinsed, and chopped
4 eggs, lightly beaten
1 1/4 cups light cream
1 teaspoon salt
1 teaspoon ground pepper
1 unbaked pie shell
1/4 cup shredded Parmesan cheese
2 tablespoon melted butter
In a large sautÈ an over medium high heat, cook the bacon until brown and add the scallions to the pan. Toast the scallion until golden and add the mushrooms to the pan. SautÈ for 2 minutes. Remove from heat and stir in the basil. Drain off any excess fat. Whisk together the eggs, cream, salt and pepper. Place 1/2 cup of the egg mixture in the crust and swirl to coat the bottom. Place the mushroom mixture in an even layer in the bottom of the crust and gently pour the rest of the egg mixture carefully over that. Sprinkle the cheese over the top and then drizzle the butter over that. Bake atop foil in a pre heated 350-degree oven until the quiche domes up completely and browns nicely on top, about 70 to 90 minutes. Remove from oven, cool slightly on a rack. (The quiche will fall, which is normal.) Cut into slices. Serve hot or warm. Serves 6.

Miso Soup with Mushrooms
6 cups water
1/3 cup dark miso or 1 tablespoon per serving
2 tablespoons freshly minced ginger
8 ounces extra firm tofu cut into small cubes
16 ounces fresh white mushrooms, trimmed, rinsed and sliced
1 bunch scallions, trimmed and chopped
Toasted sesame seeds to taste
2 cups bean sprouts
Bring the water to a simmer. Place the miso in a heatproof cup and stir in enough hot water to make a thin paste. Stir the miso paste and ginger into the water. Keep hot but not boiling. A few minutes before serving add tofu to soup with mushrooms, scallions and sesame seeds and cook until tofu is hot and mushrooms are tender. Place bean sprouts in bottom of presentation bowl(s) and ladle soup over sprouts. Serve with sesame hot oil if desired. For added crunch you may add chow mien noodles to soup as it is served. Serves 4 to 6.

Beer Glazed Mushrooms
1-tablespoon olive or canola oil
1 medium onion, thinly sliced
1 16 ounce bottle or can dark beer
1 teaspoon minced fresh garlic
1 pound oyster mushrooms, cleaned
1 teaspoon salt
1/2 teaspoon dried Italian herb blend
1-teaspoon fresh ground black pepper
In a sautÈ pan over medium high heat, place the oil and the onions and sautÈ until the onions begin to toast. Reduce heat to medium and pour in the beer. Bring to a simmer, add the garlic to the pan and cook until the liquid reduces in volume by 2/3. Add the mushrooms to the pan and sautÈ a couple of minutes. Season with salt, herbs and pepper and sautÈ until mushrooms are tender and liquid has reduced to a glaze, about 3 to 5 minutes. Serve with crisp flat breads as an appetizer or atop rice as a side dish.