Read also these articles on,
"Mushrooms: Food and Medicine" and
Recent Medical Research on
Mushroom Health Effects
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KING TRUMPET DEEP-FRIED ON SKEWERS
Cooking time: 20 minutes
Calories per serving: 245
4 Servings 4 Large King Trumpet/Eryngii Mushrooms
Wheat flour
Bread crumbs
8 slices bacon
1 egg, beaten
2 cups vegetable oil
Slice lemon. Tear mushrooms in half lengthwise with fingers. Wrap each piece of mushroom with bacon. In 3 steps, flour, eggwash and bread crumb batter the mushroom pieces wrapped in bacon. Deep fry at 340°F in a pan. Add lemon, mayonnaise or favorite sauce/condiment to your taste.
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GRILLED OYSTER MUSHROOMS
1 pound Golden Gourmet King Trumpet mushroom caps
5 Tbsp. peanut oil
Parmesan cheese
Salt and pepper to taste
Wash mushrooms and wipe clean. Remove stems and use for other recipes. Pour oil into a small bowl and then dip mushroom caps. Place on grill, and cook for about 3 minutes on each side. Salt and pepper to taste. Sprinkle with Parmesan cheese. |
HEARTY MUSHROOM AND OLIVE SOUP
1-1/2 cups milk
1 cup half-and-half
3 Tbsp. flour
1/4 to 1/2 tsp. pepper
1/2 lb. Golden Gourmet King Trumpet mushrooms, sliced (3 1/4 cups)
3 Tbsp. butter
1/3 cup pitted California ripe olives, cut into wedges
1/4 cup dry sherry
1 cup grated Monterey jack cheese
Combine milk, half-and-half, flour and pepper; stir with wire whisk until smooth. Saute mushrooms in butter in large saucepan or Dutch oven until tender. Add milk mixture and olives to mushrooms and cook over medium heat 5 minutes or until thickened and bubbly. Add sherry and cook 2 to 3 minutes longer. Spoon into bowls and top with cheese. Serve with hot crusty garlic bread. |
CHILLED MUSHROOM AND
GREEN BEAN SALAD
3/4 pound fresh green beans, trimmed
2 Tbsp. minced shallots
1/4 cup reduced-calorie mayonnaise
3 Tbsp. fresh lemon juice
2 Tbsp. vegetable or olive oil
1 Tbsp. Dijon mustard
2 cups sliced fresh Golden Gourmet King Trumpet mushrooms
1/4 cup chopped red pepper
1 Tbsp. minced fresh basil (or 3/4 Tbsp. minced fresh basil)
Freshly ground pepper
Tomato wedges for garnish
Cut beans in 1 1/2-inch lengths. Place beans and mushrooms in a 2-quart microwave-safe dish. Add 3 tablespoons water, cover and microwave on high power 5 to 6 minutes or until beans are tender-crisp, stirring halfway through cooking. Drain; fill dish with ice water to stop further cooking, set aside. In a small bowl, combine the shallots, mayonnaise, lemon juice, oil and mustard; mix well. Drain beans and mushrooms; pour dressing on. Add red pepper and basil. Toss to coat; cover and chill several hours. At serving time, season with pepper. Serve salad garnished with tomato wedges or additional chopped red pepper. Makes 4 servings. |
MUSHROOM BEEF STIR-FRY
2 ounces sirloin tip steak, thinly sliced
1 garlic clove
1/2 tsp. finely grated fresh ginger (1/4 tsp. ground ginger)
1 1/2 tsp. mushroom soy sauce (or regular soy sauce) 2 tsp. sesame oil
1/8 tsp. crushed red-pepper flakes
2 tsp. olive oil
1/4 cup sliced Golden Gourmet King Trumpet mushrooms (about 1 ounce)
3 ears of baby corn (about 2 ounces) or bell peppers, yellow squash, or carrots, cut on the diagonal
6 snow peas (1 ounce)
1/4 cup beef broth
1/2 tsp. cornstarch
In a small bowl, combine the beef strips, garlic, ginger, soy sauce, sesame oil and the red pepper flakes. Let stand for 1 hour at room temperature or refrigerate overnight. In a medium skillet over moderately high heat, heat the olive oil. Add the mushrooms and cook, stirring, for 1 minute. Transfer the vegetables to a bowl. In a small cup, dilute the cornstarch in the beef broth. Add beef to skillet and cook over moderately high heat about 3 minutes. Stir in beef broth and vegetables and cook 2 to 3 minutes until sauce has thickened slightly. Serve over rice. Makes one 4-ounce portion. |
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kING TRUMPET MEAT AU GRATIN
Cooking time: 40 minutes
Calories per serving: 188
4 Servings 7 oz. King Trumpet/ Eryngii Mushrooms
1 Tbsp olive oil
1 tsp. butter
Meat sauce: 1/2 cup chopped onion, 1/2 cup chopped carrot, 2 cups tomato sauce and 4 oz. ground meat
Grate cheese. Chop onion and carrot into small pieces. Saute briefly in 1 Tbsp oil. Add 2 cups tomato sauce and 4 oz. ground meat and bring to boil.Tear mushrooms in half lengthwise with fingers. Spread butter on baking dish. Layout mushrooms in baking dish and cover with meat sauce. Sprinkle grated cheese over top.Bake in oven at 350°F for 10 minutes. |
BETTY'S KING ERYNGII STRUDEL
FILLING to fill 2 strudels:
2 pkgs. (3 1/2 ounces) Golden Gourmet King Eryngii Mushrooms
3-5 green onions
2 cloves crushed and chopped garlic
32 oz. container of ricotta or cottage cheese
1/2 cup parmesan cheese
3/4 cup grated mozzarella cheese
1 egg
1 t. of pepper
1 t. of salt
1 T. of dried parsley
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PUFF PASTRY:
1 package frozen Pepperidge Farm Puff Pastry Sheets (2 sheets per package) or make your own
- Thaw the frozen sheets for 30 mins. at room temperature and then roll them out flat.
Egg Wash:
1 egg mixed with 2T. water
Chop mushrooms into small pieces. Saute mushrooms, green onion and garlic with salt and pepper to taste. Set aside.
Mix ricotta or cottage cheese with egg, parmesan & mozzarella cheese, parsley, pepper and salt. Set aside.
Take each rolled out sheet of the 2 puff pastries. Separate mushroom mixture and cheese mixture in half for filling each puff pastry. First put a mound strip of cheese down the middle of the puff pastry but not quite to the ends, make a indentation in cheese mound then put the mushroom mixture in the indentation of the cheese. With a pastry brush paint the egg wash on outside edges of the puff pastry. Fold the ends in first and then each side (like a burrito). Press down on the edges of puff pastry to make it stay using the egg wash where needed. Do the same with the 2nd puff pastry.
Take a greased cookie sheet and lay out the 2 stuffed puff pastries, seam side down, side-by-side. Brush with remaining egg wash on the top. Bake in a 350¼ oven for 25-30 mins. or until golden brown. Let cool. Serve hot or cold sliced like a loaf of bread in 1 inch sections.
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Copyright © 2008 Golden Gourmet Mushrooms, All rights reserved. Last updated 9/1/06.
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