Ingredients

Mushroom Filling

1 cup Organic Mushrooms
(White, Brown & Portabella) sliced to
¼ thickness

2 tsp Garlic (chopped)

2 tsp Fresh Thyme (chopped)

1 tsp Sea Salt

1 tbsp Unsalted Butter

1 tbsp Olive Oil

Fonduta Sauce

1 tbsp Olive Oil

1 cup Heavy Cream

½ Shallot (diced)

1 tsp Chopped Garlic

¼ cup White Wine

¼ cup Chicken Stock

1 oz Fontin (grated)

1 oz Gorgonzola (grated)

1 oz Parmesan (grated)

Crepe
(you can also purchase pre-made crepes at most grocery stores)

1 cup Flour

1 Egg

2/3 cup Milk

1 tbsp Butter (melted)
 


Directions

Make Crepes first.  Combine all ingredients and allow to rest for one hour.  Spray a non stick crepe or egg pan with pan spray.  Take a two ounce ladle and pour the batter into the pan.  Roll the batter around until it creates a perfect circle.  Let cook until you see the edges curl and the crepe slides around freely.  Then flip to quickly set the other side, then onto a place.  Shingle the crepes as you go.

Make Fonduta Sauce: Heat olive oil.  Add shallots and garlic.  Cook on a low temp or flame.  Once translucent add wine and chicken stock.  Reduce by half.  Add cream and heat to a boil.  Slowly add the cheese until all is incorporated.  Reduce until slightly thick.

Make Mushroom Filling:  Pre-heat sauté pan with the unsalted butter and olive oil.  Add mushrooms, garlic and thyme.  Once the mushrooms are soft add the salt and stir.  Place a small portion in a crepe and roll up, seam side down on a plate.  Pour Fonduta sauce over the top of crepe and serve.

*Recipe compliments of Chef Roger McLester of Belle Notte Restaurant

 


Ingredients

6 large Portabello mushrooms

1 Bunch fresh basil

4 large roasted bell peppers (roasted at home or from a jar)

½ cup Olive oil

¼ cup Balsamic vinegar

1 tsp Chopped thyme

1tsp Chopped Oregano

12oz Goat cheese Salt and Pepper to taste

 


Directions

Pre-heat grill or oven to 450F. Remove mushroom teams and clean gills with a spoon. Combine olive oil, balsamic vinegar, thyme, oregano, salt and pepper in a bowl and mix to make a marinade. Toss mushrooms lightly in marinade then grill or bake in oven gill side up for 10 minutes. Allow to cool then slice each mushroom horizontally with a sharp knife.

Take a slice of mushroom and lay thin slices of goat cheese to cover mushroom, add a layer of roasted pepper, whole basil leaves, then another thin layer of goat cheese. Repeat layers again and top off with a slice of mushroom.

The mushroom stacks can be served cold or lightly heated in an oven or broiler. Extra marinade can be reserved and used as a dressing to accompany the dish.

Serves 4.

*Recipe compliments of Chef Roger McLester of Belle Notte Restaurant

 



Ingredients

4 tablespoons extra virgin olive oil, divided

11/2 pounds assorted Windmill Farms Mushrooms, wiped clean with a damp cloth and finely chopped

1/4 cup dried porcini mushrooms, soaked in hot water for 30 minutes, drained and roughly chopped, reserve strained liquid

4 cloves garlic, minced, divided - 10 tablespoons unsalted butter, divided

1 red onion peeled and finely chopped

1 2/3 cups Arborio rice

3 cups very hot good quality chicken stock

Salt and freshly ground pepper to taste

3/4 cup grated parmesan cheese

1 bunch of fresh flat leaf parsley, finely chopped

 


Directions

In a large heavy bottomed skillet set over medium-high heat, add 3 tablespoons olive oil and swirl to coat. Add assorted mushrooms (not porcini), half the minced garlic and sauté for 15 minutes, stirring frequently. Remove from heat and set aside. In another heavy bottomed skillet set over medium heat, add half the butter and remaining oil. Add onion and cook 5 minutes or until onion is soft, stirring frequently. Add porcini mushrooms and remaining garlic. Cook for a minute, then add the rice and stir until each grain is coated with butter- onion mixture. Start adding the hot stock one ladle-full at a time while stirring constantly. Allow each addition of hot stock to be absorbed by the rice before adding more. Add some of the porcini liquid to the stock for flavour and continue until rice is al dente; about 20 minutes. Add reserved cooked mushrooms, remaining butter, parmesan and chopped parsley. Season with salt and pepper to taste and serve immediately.

*Recipe compliments of Chef Enzo Albi from Bella Notte Restaurant

 




 
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