Oyster Mushrooms – Let's Cook Together

Mushroom Risotto

Denis Martel — Sun, 18 Apr 2010 14:08:59 +0000

I found a white mushroom risotto recipe on a website a few years ago. I liked it but I did not file it properly and then lost it. One day, I decided to give it a try and develop one of my own. Since I liked the taste of wild mushroom, why not add them to the recipe!

Ingredients:

200 ml chopped shitake mushrooms
200 ml chopped oyster mushrooms
200 ml chopped white mushrooms
30 ml olive oil
500 ml Arborio rice
1 l chicken stock
250 ml cream
Salt and pepper to taste

Method:

Heat oil in a large pot
Sauté mushrooms, stirring occasionally, for about 5 to 7 minutes
Mix in the rice
Add 150 ml chicken stock and mix
When liquid has been absorbed, add another 150 ml to the rice. Repeat until all chicken stock has been absorbed
Add cream to rice
When cream has been absorbed, add salt and pepper and serve immediately

Stuffed Pork Tenderloin

Denis Martel — Sun, 18 Apr 2010 14:03:42 +0000

My sister helped me discover stuffed pork tenderloin sold at Les Halles in Quebec City. I really enjoyed it and thought that I could do something similar. This recipe was my third attempt to match what I had tasted in Quebec. I think it is very close to the original.

You may change the apricots to dry cranberries or even mix the apricots with the cranberries.

I recommend serving this dish with an oyster mushroom sauce. That sauce goes so well with the stuffed pork tenderloin.

Ingredients:

200 ml chopped oyster mushrooms
50 ml Port wine
250 ml ground pork
250 ml dried apricots
250 ml walnuts
5 ml onion salt (or less if you use regular salt)
Black pepper from the mill
2 ml sage (optional)
2 pork tenderloin

Method:

Marinate the mushrooms in the Port wine for about 20 minutes
Chop apricots in the food processor
Chop walnuts in the food processor
Mix all the ingredients together with exception of the tenderloins
Cut the pork tenderloins lengthwise making a pocket to stuff them
Stuff the tenderloins with the apricot mixture
Using butcher rope, close the opening by tying the tenderloin every 5 cm
Place the tenderloins in a baking dish
Preheat oven to 325⁰F and cook for about 40 minutes
Cover dish with aluminium paper and let rest for about 5 minutes before cutting and serving

Chicken Breast Wellington

Denis Martel — Sat, 17 Apr 2010 15:03:33 +0000

I created this dish on a Sunday afternoon in early December. We had some leftover uncooked phyllo sheets and did not know what to do with it. I could not find any interesting recipe in my cookbooks (I have about 70 of them). I had read somewhere in the prior month a recipe for beef Wellington. I decided to modify the original concept and use chicken instead.

This is an easy meal to prepare that will certainly impress your guests.

Serve this chicken with a brown sauce to which you may add some Port for the taste!

Ingredients:

3 boneless and skinless chicken breasts, cut in two halves
150 ml Port wine
20 chopped white mushrooms
20 chopped shiitake mushrooms
3 chopped oyster mushrooms
30 ml olive oil
20 ml dried tarragon
10 ml onion salt
Black pepper
50 ml cream (35%)
9 sheets of Phyllo dough (cover with lightly damp tea towel)
100 ml water
100 ml canola oil

Method:

Marinate the chicken and mushrooms in the Port for one hour
Heat the oil in a non-stick frying pan and sauté the chicken breasts three minutes on each side
Keep the chicken warm on a plate
Add the mushrooms, Port, tarragon, onion salt and pepper from the mill and cook, stirring often, until the liquid has evaporated (about 15 minutes)
Blend in the cream and remove from heat
Cut the Phyllo in two
Mix the water and canola oil
On one sheet of Phyllo, brush on oil and water mixture making sure the corners are moist.
Add another sheet on top and repeat the process until you have 3 sheets brushed with the liquid
Place 1/6 of the duxelle (mushrooms) in the centre of the sheets and then place a chicken breast on top
Fold the four corners of the phyllo sheets to close, brushing some liquid on the corner trimming any excess phyllo dough
Place on a baking sheet
Repeat with the other breasts and bake at 350⁰ F until the phyllo turns golden

Oyster Mushroom Sauce

Denis Martel — Sat, 10 Apr 2010 18:13:37 +0000

Try this sauce with the pork tenderloin. You may also use it with other meat such as the Asado or the leg of lamb. You can also use shitake mushrooms instead of oyster.

Ingredients:

350 ml oyster mushrooms (not an exact quantity, you can use more)
50 ml Port wine
30 ml butter
30 ml flour
One can of beef consommé
One can of water
5 ml corn starch diluted in a bit of water

Method:

Chop the mushroom in a food processor or with a chef knife in small pieces
In a bowl add mushrooms and Port, and mix well
Leave the mushroom for about 20 minutes to marinate
Drain the mushroom (reserve the Port! nNever throw away good stuff!)
Melt butter un a sauce pan then add flour while stirring
Make a roux then add the mushrooms
Cook for 4 minutes, stirring often
Add all the liquids slowly (including the leftover Port) while whisking the sauce
Bring to a boil, stirring continuously
Let simmer 15 minutes, stirring occasionally. Add corn starch if the sauce is too thin.