Serves 4 or 6
8 oz. fresh Oyster mushrooms
3 large onions or leeks – white part and 2 inches of the green
5 cups vegetable or chicken stock
2 sprigs rosemary or 2 Tbsp dried rosemary – held in a tea ball or cloth bag
1 or 2 cloves garlic, minced
4 Tbsp unsalted butter
salt and fresh ground black pepper
4 Tbsp olive oil
1 Tbsp chives chopped
Remove mushroom stems and chop mushrooms and set aside.
Chop onion or cut each leek in half lengthwise and place in a shallow pan with the stock and the rosemary. Cover and simmer over medium-low heat for 25 minutes, or until the leeks or onions are tender. Remove and discard the rosemary. Remove the leeks and chop into bite-sized pieces. Puree two-thirds of the leeks, all of the stock, and 3 tablespoons of the butter until smooth. Cook the soup in a medium saucepan over medium-low heat for 5 minutes, or until warm. Season to taste with salt and pepper. Keep warm. Reserve the remaining leeks for garnish.
Saute the garlic in 1 tablespoon of the butter in a medium sauté pan over medium heat for 3-4 minutes, or until translucent. Add the mushrooms and cook for 5-7 minutes, or until tender. Season to taste with salt and pepper.
Ladle the soup into bowls and top with mushrooms and remaining leeks. Drizzle the olive oil over the top and sprinkle the chives around the bowls and top with freshly ground black pepper.
adapted from recipe by Charlie Trotter
1/2 cup white vinegar
2-1/2 tsp sugar
1 tsp mustard seed
1 tsp salt, plus more to taste
1 cracked garlic clove
up to 4 cups of seasonal vegetables like scallions or red onion, and green beans or cucumbers
1 bay leaf
6 to 8 Tbsp olive oil, plus 1 or 2 tsp more as needed
1 tsp vinegar
1 garlic clove
1 tightly-packed cup cleaned nasturtium leaves or other spicy greens
8 oz. fresh king oyster mushrooms
2 slices of thin-cut bacon, cut in half
2 cups cleaned arugula
Heat vinegar, sugar, mustard seed, salt, and garlic in sauce pan on medium heat until it begins to simmer and the sugar dissolves. Put vegetables and bay leaf in heat-tolerant bowl and cover with vinegar mixture. Stir to evenly coat vegetables and allow to cool to room temperature or chill.
Add together 6 to 8 Tbsp olive oil, vinegar, a clove of garlic, pinch of salt, and a cup of nasturtium leaves or other greens. Blend until smooth in a blender or food processor.
The warm and savory part
Slice or shred mushrooms. Cook bacon on medium heat until browned on each side. Remove bacon to paper towel. Add mushrooms to pan with a pinch of salt, cooking until soft and aromatic, or 5 to 10 minutes. Add a teaspoon or two of olive oil to the pan if the mushrooms look dry.
Make a small bed of arugula on each plate and top with a bacon strip, then add some drained pickles and hot mushrooms on the side. Drizzle the dressing over all and enjoy!
It might have been a bit too windy and rainy for those of us in the Twin Cities to grill last weekend, so we’ll try again this weekend with another grilling recipe. If it’s too rainy again, you can always throw your steaks under the broiler until they’re cooked the way you like them. And, if you made polenta last week and still have some left, this is a great recipe to add polenta too. In our opinion, practically every recipe could use some grilled polenta!
Grilled Steak with Mushroom Sauce
4 or 5 oz. fresh shiitake or oyster mushrooms, chopped
1 oz. dried shiitake mushrooms
1 Tbsp olive oil
1/4 cup spring onion
1/2 cup water, stock or mushroom water from re-hydrating dried mushrooms
1/2 to 1 tsp soy sauce
1/2 to 1 tsp fresh savory or thyme
1/8 tsp pepper
4 tsp cornstarch dissolved in 1/4 cup water
If using dried mushrooms, soak in warm water to cover for an hour, then pat dry with a towel. Save liquid.
Saute onion in olive oil over medium heat until slightly browned, 2 to 3 minutes.
Remove caps from mushrooms and chop. Add mushrooms and water, stock or mushroom water to onions and simmer for 15 minutes. Then add seasonings and bring to boil.
Finally stir in dissolved cornstarch, heating occasionally until thickened, about 2 minutes.
Add salt if needed.
3 to 4 oz. buffalo steak per serving
3 to 4 oz. beef steak per serving
1 Tbsp olive oil
1/2 tsp salt and pepper
Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. Prepare grill for steaks. Place steaks on hot grill for two and a half minutes on each side. You can also sear on cast iron skillet at medium-high heat.
Remove steaks to platter and cover until ready to serve.
Serve steaks with drizzle of mushroom sauce. If you like, lay steak on grilled polenta cake and top with sauteed shiitake mushrooms.
Mushroom Sauce adapted from “Simply in Season.” Steak preparation adapted from Wild Idea Buffalo Company website