Recipe: Mushroom Bruschetta, Mushroom-Stuffed Chicken, and Fried Rice with Mushrooms
NO MATTER what month it is, several types of mushrooms are bound to be in season, and each variety brings its own texture and earthiness to savory dishes. These three recipes show how versatile mushrooms can be.
Warm Lion’s Mane Bruschetta
¼ pound lion’s mane mushrooms, torn into half-inch pieces
4 tablespoons olive oil
4 to 6 thick slices of rustic bread
1 shallot, thinly sliced
½ cup roasted garlic
½ cup sun-dried tomatoes, sliced
1 cup mushroom or vegetable broth
1 tablespoon butter
½ cup fresh basil leaves, torn
Salt and pepper
1. Add the olive oil to a large sauté pan. Lay the bread slices in the oil, and turn the heat on to medium-high. As the heat gradually rises in the pan, the bread will toast. Once the bread becomes golden-brown on the bottom, turn and toast the opposite side. Remove bread, and place on a serving plate.
2. Add the sliced shallots to the pan. Season with salt and pepper, and sauté until shallots turn golden-brown around the edges. Add the garlic, tomatoes, and mushrooms, and cook until warm. Add the broth, bring to a light boil, then simmer until thickened and reduced by half.
3. Turn off the heat, and swirl in the butter to create a smooth, glossy pan sauce. Fold in the basil, then spoon the bruschetta over the toasted bread.
Mushroom Duxelles-Stuffed Chicken with Oyster Mushroom Sauce
1 pound cremini mushrooms
1 tablespoon + 1 teaspoon butter
1 tablespoon olive oil
2 shallots, minced
3 cloves garlic, minced
1 tablespoon fresh thyme leaves, plus more for garnish
2 ounces grated pecorino Romano
4 chicken breasts, skin-on and boneless
Salt and pepper
2 tablespoons cooking oil, such as clarified butter
½ pound oyster mushrooms
½ cup white wine
1 cup chicken stock
1. In two batches, pulse the cremini mushrooms in a food processor until they become finely minced. Remove and place in a bowl.
2. In a pot or pan with at least a 10-inch cooking diameter, melt one tablespoon of the butter with the olive oil over medium heat. When the mixture begins to sizzle, add half the shallots and sweat until softened and translucent; season with salt and pepper. Add the garlic and cook for about 30 seconds, then stir in the minced mushrooms. Reduce heat to low, and cook the mushrooms, stirring frequently until all of the moisture cooks out and the filling becomes thick. Turn off the heat and add the thyme and grated cheese. Adjust seasoning with salt and pepper and transfer into a bowl to cool.
3. Lay the chicken on a cutting board, skin-side down. Cover with plastic wrap and, using a meat mallet, pound the chicken evenly to a quarter-inch thickness. Season each piece with salt and pepper, and then stuff with mushroom duxelles by wrapping the chicken around the filling. Using butcher’s twine, truss each stuffed chicken breast and lay with seal down to prevent the chicken from coming open.
4. Preheat oven to 375 degrees.
5. Heat a sauté pan on medium-high, then add the cooking oil. When it shimmers and begins to smoke, place the chicken in the pan with the skin down and the seal facing up. Using tongs, sear the edges of the chicken until golden-brown, keeping the sealed side facing up to prevent the filling from coming out. Remove and place on a sheet pan lined with a wire rack, and bake for 20 minutes or until the chicken’s internal temperature reaches 160 degrees. Remove and allow the chicken to rest.
6. In the sauté pan used to sear the chicken, sweat the remaining shallots, then add the oyster mushrooms. Deglaze the pan with white wine. Add the chicken stock, and cook until mushrooms are tender. Season with salt and pepper, then turn off the heat and melt in remaining butter.
7. Slice the chicken with the filling centered; serve topped with oyster mushroom sauce and sprinkled with fresh thyme.
Farro and Shiitake Fried Rice
1½ cups farro
4 cloves garlic, minced
½ teaspoon chili flakes
1 carrot, thinly sliced
4 green onions, thinly sliced, white and
green parts separated
½ pound shiitake mushrooms, sliced
3 tablespoons sesame oil
¼ cup soy sauce
2 cups baby kale
1 tablespoon coconut oil
1. Combine the farro with four cups of water in a medium saucepan. Add two teaspoons of salt, and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, then transfer to a large bowl to cool.
2. Heat the sesame oil in a well-seasoned wok or large, nonstick skillet over medium-high heat. Swirl to coat the pan. Add the garlic and chili flakes, and cook for about 30 seconds. Add the white parts of the onion, carrots, and shiitake mushrooms. Cook about two minutes until tender, then add the farro and soy sauce, cooking about three minutes, until the farro becomes slightly crispy.
3. Clear the center of the pan of farro, making a spot to cook the eggs. Melt the coconut oil in this spot, then add the eggs and scramble them in the pan. Once cooked, fold them into the farro and add the kale to wilt. Serve rice topped with green onions.