Specialty Mushroom and Parsnip Hash
Here’s a side dish for breakfast that won’t add to your waistline. Parsnips have 40% fewer calories than potatoes and a much lower glycemic load. Specialty organic mushrooms from MYCOPIA add savory flavor so you can skip the bacon or sausage too.
2 Tablespoons olive oil
1 small onion diced finely (about ½ cup)
12 ounces diced MYCOPIA mushrooms, Maitake Frondosa, Heirloom Shiitake, Velvet Pioppini or Trumpet Royale (about two cups)
3/4 pound parsnip, grated (about two cups)
1 ½ teaspoons fresh sage or ½ teaspoon dried
2 teaspoons fresh thyme or ½ teaspoon dried
3 Tablespoons fresh parsley (do not substitute dried, it’s just not worth it)
¾ teaspoon salt
¼ teaspoon black pepper
1 Tablespoon Paprika (Hungarian is preferred)
Best done in a cast iron or heavy stainless skillet. You really want to scrape the hash up from the bottom which is not so kind to non-stick surfaces.
Sauté the onions in the olive oil until they become translucent, then add the mushrooms and cook, stirring often until the mushrooms begin to brown a little. Then add the grated parsnip, herbs and spices. Stir, add a few tablespoons of water and cover with a lid. Allow to steam for five minutes, then stir again and leave the lid off while the hash continues to cook. Scrape bottom of pan with a spatula to bring up the browned bits. Parsnips should be fully cooked in just a few more minutes. While you’re tasting to see if they are done, you can also decide if you want to add a little more seasonings.
Although usually we are advised not to heat miso (it breaks down the healthful active enzymes), this simple recipe is so delicious that it is irresistible.
8 ounces Gourmet Mushrooms’ Heirloom Shiitake™
2 Tablespoons vegetable oil
1 ½ Tablespoons white or red miso
3/4 cup water
Dissolve miso paste in warm water. Slice Heirloom Shiitake thinly, about 1/8 inch. Sauté in oil over medium heat stirring frequently. When the shiitake begin to brown a little, add the water with miso paste. Cover and reduce flame to maintain a bare simmer. Cook five minutes. Uncover and cook a few minutes longer until slightly thickened. Serve over rice, vegetables, tofu or chicken. Red miso will give a stronger flavor, while white miso is more delicate.
Of course, using Gourmet Mushrooms Heirloom Shiitake(tm) will give a result much more succulent than the commonly available varieties.
Iron Chef contestant Duskie Estes says she gets constant requests for this recipe, and now – here it is! Other mushrooms that would work well would be Alba Clamshell or Brown Clamshell. For these varieties or for Velvet Pioppini, mushrooms can be left whole, or halved. For larger mushrooms, like Trumpet Royale, slice thinly.
4 cups Velvet Pioppini(tm), about 12 ounces.
2 cups water
1 cup sugar
1 cup tamari
1 cup rice wine vinegar
a pinch szechaun peppercorn
4 fresh ginger coins
1 tablespoon toasted sesame seeds
Bring water, sugar, tamari, vinegar, peppercorns, ginger to a boil in a non-reactive pan. Pour on top of cleaned mushrooms. Stir in sesame seeds. Ready to eat once they cool! Refrigerated these will last up to a month.
trumpet royale “french dip” with marsala jus
This recipe come from Duskie Estes at Zazu Restaurant, a former Iron Chef contestant and a great fan of mushrooms.
“This sandwich is a vegetarian version of the french dip. It showcases the unique flavor of the Trumpet Royale from Gourmet Mushrooms. We also make this using Mendocino porcini when they arrive at our backdoor.”
2 shallots, minced
1 cup marsala
2 cups chicken stock (or vegetable stock if you prefer)
1/2 pound trumpet royale, porcini, or other cool mushroom, sliced 1/4 inch thick
1/2 cup crème fraiche, we use bellwether farms
2 tablespoons prepared horseradish
1 bunch arugula
1 loaf rustic bread sliced 1/2 inch thick, we use della fattoria
olive oil for grilling
kosher salt and freshly ground black pepper
To make the jus, in a small sauce pan on medium high heat, open shallots in a tablespoon of olive oil until fragrant, a few minutes. Add the marsala and reduce by 1/2. Add the chicken stock and reduce by 1/2. Season with salt and pepper.
To make the horseradish crème fraiche, in a small bowl, combine the crème fraiche, horseradish, a little fresh squeezed lemon, and salt and pepper.
To put the sandwiches together, fire up your grill. When the grill is hot, grill the bread and mushrooms with a little olive oil, salt and pepper. Spread the bread with the crème fraiche, top with arugula, grilled mushrooms, and another slice of bread. Serve with a bowl of the marsala jus for dipping.