Mushrooms add a hearty taste to fall meals

    The earthy, hearty taste of mushrooms makes them a good choice for fall tables.
    Nutrient dense and savory, there are plenty of varieties to pick from — everything from mild white button mushroom to meaty shiitake and portabella mushrooms and crunchy enoki.
    Mushrooms are a versatile food that can become the centerpiece of a meal or play a delicious counterpart in a side dish.    
    Purchase mushrooms that are firm with a fresh, smooth appearance. The surfaces should be dry, but not dried out, and appear plump. A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.
    Store them in their original packaging or a porous paper bag. Some mushrooms keep for as long as one week in the refrigerator.
    Fresh mushrooms should never be frozen, but sautéed mushrooms may be frozen for as long as one month.
    To clean mushrooms, just brush off any peat moss or soil with your fingers or a damp paper towel or rinse them briefly under running water and pat dry with a paper towel.
    Do not soak mushrooms in water as they easily absorb moisture.
    If the stem is tough, trim it before using.
    For shiitakes, stems should be removed before use. For portabellas, gills may be removed because they store a large amount of moisture.
    Try making mushroom-Parmesan melts on grilled bread for a savory treat. Grill four slices of 1/4-inch-thick whole wheat country bread over medium heat until the grill marks show, then let cool slightly. Place 12 ounces fresh sliced mushrooms, rinsed and patted dry, in a sauté pan with one teaspoon kosher salt and warm over medium heat, cooking until the mushrooms release their liquid and are completely softened.
    Place the grilled bread on a baking sheet, divide the mushrooms among the bread, then top by dividing 1/2 cup coarsely grated Parmesan cheese among the pieces. Broil for about two minutes, until the cheese begins to melt, then remove from the oven, drizzle with one tablespoon olive oil and serve.
    Following are some mushroom recipes from thekitchn.com.

    thekitchn.com

Drunken Chicken and Mushrooms

1-1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1-inch-thick pieces
Kosher salt
Freshly ground black pepper
1 tablespoon flour
2 tablespoons olive oil
1-1/2 pounds cremini mushrooms, sliced 1/4-inch thick
1 medium shallot, minced
1 cup low-sodium chicken broth
1 cup dry white wine
2 tablespoons coarsely chopped fresh tarragon leaves
Juice of 1 small lemon

    Season chicken on both sides with salt and pepper. Place in a shallow dish or bowl, sprinkle with flour and toss lightly to coat.
    Heat oil in a large frying pan over medium-high heat until shimmering. Add chicken and sauté four minutes, until browned but not completely cooked through. Transfer the chicken to a plate.
    Reduce heat to medium, add mushrooms and shallot, season with salt and pepper and sauté about five minutes, until browned and tender. Add broth, wine and one tablespoon tarragon. Simmer eight minutes, until reduced by half.
    Return chicken and any accumulated juices to the pan and simmer eight to 10 minutes, until chicken is cooked through and the liquid thickens into a sauce. Season with salt and pepper as needed. Sprinkle with remaining tarragon and lemon juice.
    Serve over cooked pasta, rice, couscous, creamy polenta, or on its own in shallow bowls to hold the sauce.
    Leftovers can be stored in an airtight container in the refrigerator for as long as three days.
    Makes four servings.

Creamy Garlic Parmesan Mushrooms

1 pound cremini mushrooms, quartered
3 cloves garlic, minced
1/2 cup finely grated Parmesan cheese, plus more for serving
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1 cup heavy cream

    Melt one tablespoon butter in a large skillet over medium heat. Add mushrooms and cook three to five minutes, undisturbed, until the bottoms are well-browned. Season with kosher salt and black pepper and cook three minutes, stirring once or twice, until the mushrooms are browned all over and just tender.
    Add garlic and cook one minute, stirring frequently. Stir in heavy cream and bring to a boil. Reduce heat to a simmer and stir in the Parmesan cheese. Simmer two to three minutes, until thickened slightly. Sprinkle with parsley and more Parmesan before serving, if desired.
    Leftovers can be stored in an airtight container in the refrigerator for as long as three days.
    Makes four servings.

Parmesan-Herb Dutch Baby With Garlic-Butter Mushrooms

1 pound cremini mushrooms, quartered
4 cloves garlic, minced
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh chives
2/3 cup flour
2/3 cup whole milk
3 large eggs
1-1/4 teaspoons kosher salt
Freshly ground black pepper
5 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons olive oil
1/4 cup low-sodium vegetable broth or white wine
A few handfuls baby arugula

    Arrange a rack in the middle of the oven and remove any racks above it. Place a 10-inch cast-iron skillet on the rack and heat the oven to 425 degrees.
    Whisk together flour, whole milk, eggs, kosher salt and several grinds black pepper in a medium bowl until no lumps remain, about 1 minute. Whisk in one tablespoon thyme leaves and one tablespoon chopped chives.
    Carefully remove the hot skillet from the oven and immediately add two tablespoons butter. Swirl skillet making sure butter coats the bottom and up the sides. Immediately pour batter into the hot skillet. Sprinkle with grated Parmesan cheese. Bake 18 to 20 minutes, until golden, puffed and crispy on the edges.
    Heat olive oil and one tablespoon butter in a large skillet over medium-high heat. Add quartered mushrooms, toss to coat and arrange in a single layer. Sear about three minutes, undisturbed, until the bottoms are well-browned. Season with remaining kosher salt and several grinds black pepper and sauté five minutes, until browned and tender.
    Reduce heat to medium, then add minced garlic, remaining butter, and remaining thyme leaves and sauté two minutes. Add white wine or broth and cook two minutes, until mostly evaporated. Remove from heat and stir in a few handfuls of baby arugula, stirring to wilt slightly.
    Remove Dutch baby from the oven and immediately top with the mushroom mixture. Sprinkle with remaining chives and more Parmesan cheese.
    Makes four servings.

Garlic Mushrooms

3 tablespoons unsalted butter
1 pound white button mushrooms, stems trimmed but not removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, plus more for garnish

    Melt butter in a large skillet over medium heat. Add mushrooms, season with salt and pepper and cook about five minutes, undisturbed, until mushrooms are browned on the bottom. Flip mushrooms and cook five minutes, undisturbed, until browned on the second side and tender. Add garlic and thyme and sauté about one minute, until fragrant. Serve immediately.
    Leftovers can be refrigerated in an airtight container for as long as five days.
    Makes four servings.

Mushroom Risotto With Caramelized Onions

1/2 ounce dried shiitake or porcini mushrooms, finely chopped
2 cups boiling water
1/3 cup olive oil
4 yellow onions
4 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 large sprig fresh rosemary
1 cup Arborio or short-grain white rice
1/2 cup dry white wine, such as Sauvignon Blanc
2 tablespoons balsamic vinegar
2 cups low-sodium vegetable broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more for serving

    Rinse dried mushrooms lightly. Place mushrooms in a heatproof bowl, pour boiling water over top and set aside.
    Finely dice one onion. Heat two tablespoons olive oil in a three-quart ovenproof pot or Dutch oven over medium heat. Add diced onion and garlic and cook about eight minutes, stirring occasionally, until soft and golden. Push onions to the side and turn heat up to medium-high. Add cremini mushrooms and cook five minutes without stirring. Flip mushrooms and cook about five minute, until quite brown and crust is developing on the bottom of the pan.
    Drain dried mushrooms, reserving the liquid. Add dried mushrooms and rosemary sprig to the pan and sauté briefly. Add rice and cook four minutes, stirring once or twice, until rice begins to turn transparent.
    Turn heat to high and add white wine, vinegar, broth and reserved mushroom steeping liquid, stirring and scraping the bottom of the pan. Stir in salt and pepper and bring to a boil. Cover pan with a tight-fitting lid and place in a 300-degree oven for 35 minutes.
    Thinly slice remaining onions. Heat remaining olive oil in a cast iron skillet over medium heat until shimmering. Add onions and sprinkle generously with salt. Reduce heat to low and cook about 30 minutes, stirring occasionally, until onions turn dark mahogany brown.
    When risotto has finished baking, remove rosemary sprig, stir and let it stand uncovered for five minutes before serving. Serve in individual bowls with a spoonful of caramelized onions, a little extra pepper, and, if desired, a scoop of sour cream.
    Leftovers can be stored in an airtight container in the refrigerator for as many as five days.
    Makes four to six servings.

Slow Cooker Cream of Mushroom Soup

1-1/2 pounds cremini mushrooms, sliced 1/4-inch thick
4 tablespoons unsalted butter, melted
3/4 teaspoon kosher salt
1 medium yellow onion, diced
2 cloves garlic, minced
2 cups low-sodium vegetable broth
2 tablespoons dry sherry
1/4 ounce dried porcini mushrooms, cut into 1/4-inch pieces
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon
1/2 cup heavy cream, plus extra for serving
2 teaspoons freshly squeezed lemon juice
Chopped fresh thyme or tarragon leaves

    Place cremini mushrooms on a rimmed baking sheet. Drizzle with butter, sprinkle with salt and toss to combine. Spread in a single layer and roast in a 375-degree oven for 15 to 17 minutes, until mushrooms are tender and beginning to brown and most of the liquid is evaporated.
    Transfer mushrooms and their liquid to a 3-1/2 to four-quart slow cooker. Add onion, garlic, broth, sherry, porcini mushrooms, pepper, thyme and tarragon and stir to combine. Cover and cook on low for three to four hours, until soup is fragrant and dried mushrooms are tender.
    Use an immersion blender or transfer soup in batches to a blender. Blend to desired consistency. Return to the pot if needed and cook on low for as many as two hours.
    Before serving, stir in cream and lemon juice. Ladle into bowls and garnish with heavy cream and fresh chopped thyme or tarragon.
    Refrigerate leftovers in an airtight container for as long as four days.
    Makes four servings.
    Mushrooms can be roasted two days in advance. Once cooked, refrigerate in an airtight container until ready to finish the soup.

Easy Balsamic Glazed Steak Tips and Mushrooms

For steak:
1-1/2 pounds sirloin steak tips, flap meat or flank steak, cut into 3-inch pieces
1/4 cup tamari or soy sauce
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For mushrooms:
2 tablespoons vegetable oil
1 pound cremini mushrooms, halved or quartered if large
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
Coarsely chopped fresh parsley leaves, optional

    Place steak in a single layer in a 9-by-13-inch baking dish or a resealable gallon plastic bag. Set aside. Whisk tamari or soy sauce, oil, vinegar, sugar, garlic, mustard, salt and pepper in a small bowl until sugar is dissolved. Pour into bag and turn steak to coat. Cover the baking dish or seal the bag and refrigerate one to four hours.
    Heat oil in a large frying pan over medium-high heat until shimmering. Remove steak from the marinade and pat dry with paper towels. Add steak pieces to the pan and sear three to four minutes per side, until browned and the thickest piece registers 120 to 125 degrees. Transfer to a serving platter and set aside in a warm place or cover loosely with aluminum foil.
    Add mushrooms to the pan and cook about five minutes, stirring occasionally and adjusting the heat if needed, until tender. Add vinegar and simmer one minute. Remove from heat, add butter and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Pour over steak, top with parsley if desired and serve.
    Leftovers can be stored in an airtight container in the refrigerator for as long as three days.
    Makes four servings.
    Marinade can be made and stored in an airtight container in the refrigerator for as long as two days. Whisk before using.

Creamy Mushroom Garlic Sauce

8 ounces cremini mushrooms, thinly sliced
4 cloves garlic, minced
2 tablespoons olive oil
2 cups heavy cream
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

    Heat two tablespoons olive oil in a medium skillet over medium heat until shimmering. Add mushrooms and sauté eight to nine minutes, until browned. Add garlic and sauté one minute, until fragrant.
    Add heavy cream and bring to a simmer. Simmer five to seven minute, until sauce is reduced by half and is thick enough to coat the back of a spoon. Season with kosher salt and black pepper.
    Leftovers can be stored in an airtight container in the refrigerator for as long as three days.
    Makes four servings.

Wild Mushroom Tart

1 sheet frozen puff pastry
2 medium shallots, thinly sliced
6 ounces Gruyère cheese, shredded
1 pound sliced wild mixed mushrooms, such as cremini, shiitake and oyster
2 tablespoons olive oil
1/2 teaspoon kosher salt
Flour
5 fresh thyme sprigs

    Thaw sheet puff pastry in the refrigerator according to package directions. Refrigerate until ready to use.
    Heat two tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add shallots and cook three minutes, stirring occasionally, until softened. Stir in sliced mushrooms and kosher salt and continue cooking about 10 minutes, until mushrooms release their liquid and it cooks off. Remove from heat.
    Unroll puff pastry onto a lightly floured surface. Roll into a 10-by-16-inch rectangle. Transfer to a parchment-lined baking sheet. Sprinkle with cheese, leaving a one-inch border. Top with the mushrooms and thyme sprigs.
    Bake in a 400-degree oven 20 to 25 minutes, until puffed, lightly browned and the cheese is melted. Cut into six squares and serve warm or at room temperature.
    Makes six servings.

Creamy Wild Mushroom One-Pot Pasta

12 ounces mixed wild mushrooms, such as cremini, shiitake, and oyster, sliced
3 cloves garlic, minced
2 tablespoons olive oil
12 ounces dried linguine pasta
1 32-ounce box chicken, vegetable or mushroom broth
3/4 cup heavy cream
Kosher salt
Freshly ground black pepper
Grated Parmesan cheese, for serving
Fresh thyme leaves, for serving (optional)

    Heat olive oil in a large pot over high heat until shimmering. Add mushrooms and cook four minutes, until lightly browned. Add garlic, dried linguine, broth and heavy cream. Bring to a boil and cook 12 minutes, uncovered, stirring occasionally, until the liquid is absorbed and the pasta is fully cooked.
    Taste and season with kosher salt and freshly ground black pepper. Serve with grated Parmesan cheese and fresh thyme leaves, if desired.
    Leftovers can be refrigerated in an airtight container as long as four days.
    Makes four servings.