Our Pantry - Mushroom Essence Recipes
What takes salmon from simple to superb? A glaze made with Essence de Champignon Gold, mirin, grated ginger and a touch of soy sauce. A fetching sprinkle of toasted sesame seeds and fresh chives adds eye appeal. This recipe can be doubled or tripled.
Combine carrots, shiitake mushrooms, baby bok choy, and green onions with hearty Lo mein noodles and the fresh flavors of ginger and cilantro, and you have one terrific soup.
This tasty whole grain dish is rich in flavor--wild mushrooms, shallots, white wine, Parmesan, a dash of balsamic vinegar, and one of our savory stocks all add up to a delicious result. Toss in a handful of cooked seasonal veggies like asparagus, zucchini, or butternut squash for variety.
This hearty pasta dish comes from a recipe clipped years ago from Bon Appetit magazine. The original recipe was epic, making enough for 25 servings. This is our more modest version, with a few tweaks discovered in making dish many times. If you have a crowd to feed, you can double, triple, or quadruple it!
Leftover roast beef on hand? Here's the perfect way to use it--add some aromatic vegetables, tender, earthy mushrooms, and a rich, beefy sauce with a whiff of brandy. Blanket them with a flaky, golden crust and toast your creation with a glass of red wine.
Succulent chunks of beef and earthy mushrooms in a savory cream sauce highlighted with a dill, this traditional dish makes a rich and satisfying dinner served over egg noodles or rice. It is said to have originated in 19th-century Paris, invented by a French chef for the Russian diplomat, Count Paul Stroganov.
This simple, but deeply flavorful stew is the perfect dish for a cold, rainy night. Serve it with buttered mashed potatoes or a thick slice of hearty bread to soak up all the juices.
A perfect dish for celebrating spring--beautiful pink salmon filets with tender spring vegetables, lightly sauced with savory braising liquid swirled with a little butter.
Welcome spring with this mosaic of bright green, crisp tender vegetables and savory mushrooms accented with mint. Serve it as a side dish for roast chicken or lamb, or as a vegetarian main dish over buttered noodles or polenta.
An elegant and hearty dish for a chilly evening, tender veal in a red wine sauce studded with mushrooms will wow your guests. Serve it with fluffy mashed potatoes and a glass of your favorite red wine.
Chef Jamie Gwen whips up delicious recipes and culinary delights for television and radio audiences around the globe. When the SauceDude tried this soup, he was hooked. Chef Jamie says wild mushroom soup never fails to please. From cremini to porcini, each mushroom adds its own distinct flavor, shape, and texture to the soup. Serve with a fresh baguette and some aged cheddar or pecorino. Uncork a bottle of Sauvignon Blanc and enjoy!
This luscious stew made in a slow-cooker steals a bit from the traditional French recipe for Coq Au Vin. Chunks of chicken, bacon, tender mushrooms, onions, garlic, and herbs, gently simmered in red wine and our roasted chicken stock, come together beautifully to make a hearty dish perfect for a chilly evening.
This delightful recipe was shared with us by a family member, Doma, who lives in the D.C. area and refers to herself as the "covert cook." Hmm, wonder what she does for a living? It's a hearty, tasty recipe great for a large gathering on a cold, blustery winter day. Makes terrific leftovers, too. Thanks Doma, keep on cooking and whatever else you do.
Farro, also known as emmer, is an ancient variety of wheat culivated in many regions around the Mediterranean. It has recently become more popular in the U.S. and can be found in many grocery stores and specialty food markets. Farro's nutty flavor and chewy texture combine beautifully with sautéed mushrooms and roasted tomatoes to make a hearty side dish or vegetarian main course.
Savory browned mushrooms and the scent of fresh and dried herbs make this stuffing one to remember. Save some--if you can--to enjoy with a little leftover gravy!
Never again will left-over turkey be thought of as mundane once you feast on this delectable risotto. Sautéed white mushrooms and onions along with Arborio rice become creamy yet al dente as turkey stock is slowly stirred into this traditional Italian dish. Then add splash of white wine, diced turkey, and Parmigiano. If you're in a flamboyant mood, you might shave on fresh white truffles. For the rest of us mortals, this is already a heavenly celebration that must be served immediately.
This light, flavorful soup is a favorite in Japan, served for breakfast, lunch, and dinner, with an array of garnishes including rice, eggs, simmered radishes and cabbage, pickles, tender fresh greens, and fish. It's also terrific as is. Note that different brands of miso have different flavor profiles and different levels of saltiness, so adjust the quantity of miso you use to your preference.
The savory mushroom flavor of this quick and easy dish makes it a great side for grilled or roasted meats. It also works as a vegetarian main dish, maybe sprinkled with crumbled goat or blue cheese.
The deep, savory mushroom flavor of this gravy beautifully complements potatoes, noodles, roasted vegetables, and roasted meats and poultry.
Succulent mushrooms cooked slowly with red wine, garlic, and our mushroom essence, with deep flavor notes from some surprise Asian ingredients. This chunky sauce is delicious over grilled veggies, chicken, pork, steak, or salmon--or with pasta or rice.
Do you feel like indulging? This sumptuous pasta dish can be easily prepared by blending our Essence de Champignon Gold with sherry and some cream. We sauté bacon with shallots, add fresh thyme and, once the penne is cooked, stir in the morels. Top with Parmesan cheese. You could use the same sauce over rice or couscous, as well. This recipe is easily doubled or quadrupled.
Here's a terrific, hearty soup recipe created by TheSauceDude's sister, Lu, who really knows how to work her way around a kitchen. It's an ideal weekend recipe on a cold winter day, which they have plenty of in Lu's home state of Minnesoooohta. A great combination of earthy flavors from mushrooms balanced nicely with potatoes, sweet onion, carrots, and corn. Gluten free and vegetarian as is. We like to serve it with some warm cornbread, and one of our cooks adds a bit of cream for a more decadent dish.
Translated as "German sauce," this silky, traditional French sauce is enriched with egg yolks and cream and flavored with a hint of mushroom and lemon. Serve it as is with chicken or vegetables, or try adding chopped fresh herbs or minced capers to make a delicious variation.
When artichokes and mushrooms are partnered with the palest veal, Glace de Poulet Gold adds just the flavor needed for the rich sauce without overpowering the other ingredients. This hearty dish gets better as it sits, so you can make it ahead. Double it for a crowd. Serve over buttered noodles, rice, or couscous.
This rich, elegant puréed soup gets its creamy texture from rice and its great flavor from an assortment of wild mushrooms complemented by a little thyme.
For pure comfort food, risotto has few peers. Our elegant version is rich in mushroom flavor. Don't stint on the ingredients: real Parmesan, plenty of wild mushrooms, and a mushroom stock made with Essence de Champignon Gold make it stellar.