Paul’s Smoking Blackened Trumpet Royale

Ingredients:

  • 1 lb. Trumpet Royale mushrooms
  • 3 Tbs. unsalted butter, melted
  • 1 Tbs. Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning Blend

Directions:

  1. Slice the mushroom stems into 1/2 inch wide scallop-like round discs.  Place the mushrooms in a gallon Ziploc plastic bag and coat with melted butter. Liberally sprinkle mushrooms with seasoning until all pieces are evenly coated.
  2. Heat a cast iron skillet or wok until it is smoking hot.
  3. Arrange mushrooms in a single layer in the skillet, turning once so both sides are seared and golden brown.  Keep heat on high throughout the cooking progress.
  4. Serve immediately.

Nebrodini Bianco with Green Beans and Black Sesame

 

 

Nebro with green beans

 

Ingredients:

  • ¾  lb. green beans, whole
  • 4 oz. Nebrodini Bianco, sliced
  • 2 tsp. grapeseed or other mild vegetable oil
  • 1 rounded tsp. black sesame seeds
  • sprinkle of salt
  • water as needed

 Directions:

  1. Heat oil in a skillet for which you have a tight fitting lid.
  2. Cover bottom of skillet with sliced Nebrodini Bianco
  3. When the mushrooms have browned a bit, stir once, then lay green beans on top of mushrooms and sprinkle with salt.
  4. Add a couple of tablespoons of water and cover. Check every couple of minutes, adding more water if necessary and testing green beans for doneness.
  5. When the green beans are cooked, but still crisp and bright green, remove the lid and raise the heat to evaporate any remaining water. Finish by stirring in the black sesame seeds.

Crostini with Mushrooms and Harissa

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Ingredients:

  • 8oz single variety or mixed Mycopia mushrooms
  • 1 baguette sliced ¼ to ½ inch thick (you will need 24 rounds)
  • 2 Tbsp. olive oil
  • 2-3 tsp. prepared harissa
  • ¼ tsp. salt
  • 3 Tbsp. water
  • 4 Tbsp. goat cheese
  • 2 tsp. fine lemon zest

Directions:

  1. Prepare crostini rounds: brush both sides of the sliced baguette with olive oil and roast in the oven at 350° until golden brown, about 15-20 minutes. If undersides are not browning, turn once during baking.
  2. Chop mushrooms into almond sized pieces. Sauté in olive oil until lightly browned.
  3. Stir in harissa and water and simmer on low for 5 minutes.
  4. Spread round of crostini with a half tsp. of goat cheese. Top with mushrooms and a few threads of lemon zest.