Roasted Wild Mushrooms with Shaved Fennel Salad

Roasted Wild Mushrooms with Shaved Fennel Salad

Serves 4 people (side dish)

• Preheat oven to 400 degrees you will need a variety of mushrooms, about 4 different types, a good large handful of each variety. Shitake, Morel, Oyster, and Hen of the woods to name a few.
• Make sure your mushrooms are clean of dirt. You can do this by Gently wiping them with a paper towel/kitchen towel. Don’t submerge them in water! Mushrooms are like a sponge and absorb water, you won’t get a good roast on them if they are full of water!!
• The mushrooms need to be cut into the same size… Sometimes it’s easier to pull mushrooms instead of cutting them. How ever you can or what ever is easiest for the “cook” portion the mushrooms and place on a sheet tray.
• 3 tablespoons of good quality olive oil
• 4 smashed garlic cloves( skinned and smashed)
• 1 leek (washed, cut lengthwise, and sliced into 1/2 moon shape)
• 1 large shallot minced/finely diced 5 sprigs of fresh thyme pulled from the stem
• Salt and pepper to taste
• Add all of the above ingredients onto the portioned and cleaned wild mushrooms gently toss with your fingers.
• Once evenly coated place into a 400 degree oven.
• Roast mushrooms until golden brown and slightly crispy.
• Check after 35 minutes. If they need more time, leave them in a little longer!
• Also as a cook it is a good idea to get in the habit of cooking with your nose! You will be able to smell the mushrooms when they are roasted and ready… once ready pull out of oven and let “rest” until you can handle then…
• *Note* you can use what ever mushrooms are available to you. I make this with only button mushrooms and it is delicious!
• For the shaved Fennel Salad- 1 large bulb of fennel(cut in half) plus a few fronds for garnish
• 1/2 a lemon(the juice)
• 2 Tablespoons of good quality olive oil
• Salt and pepper to taste
• Dash/sprinkle of fennel pollen (Whole Foods and any specialty spice shop will have this, kinda pricey but oh my SO good)
• You will need to shave the bulb of fennel you can do this by using your chefs knife or I find it easier to use my mandolin. Please watch your fingers and be very careful!!
• Once shaved place into a mixing bowl and add oil, lemon juice, salt, pepper, fennel pollen, and fronds. Gently toss with your fingers.
• Season to your liking and let sit for 10 minutes.
• To assemble: Place roasted wild mushrooms into a serving plate or bowl. Put the shaved fennel salad on top of the roasted mushrooms and drizzle the extra liquid/vinaigrette over the top. Sprinkle with a little more fennel pollen and fronds.
• Ps- you can eat this dish room Temperature or you can use the mushrooms while there still warm, up to you. I like room temperature.

Roasted Squash and Mushroom Penne Pasta Recipe

1 large butternut squash cut into cubes

1 large onion, sliced

2 cloves of garlic

1-2 tsp olive oil

2 portobello mushrooms sliced

8 oz cremini mushrooms sliced

8 oz shitake mushrooms sliced

1 cup clean eating mushroom soup, see recipe below

2 fresh sage leaves sliced

1/2 tsp fresh parsley chopped

1/4 tsp nutmeg

Parmesan cheese

1 box gluten free penne pasta

Directions:

Coat the squash, garlic and onion in olive oil and roast in a preheated 400 degree oven for 30-45 min or until the squash has softened.

Slice mushrooms and saute in pan with a little oil. While those are cooking, cook your pasta and drain.

You can prepare this dish up til this point and finish cooking it later in the day or even the next day.

Mix pasta, mushrooms, squash, garlic, onions, seasonings and mushroom soup. I added the squash around the edges but you can mix it all the way through. Bake in oven for 20 minutes covered, sprinkle with cheese, keep uncovered and bake 10-15 min more.

http://www.thewholegang.org/2010/11/roasted-squash-and-mushroom-penne-pasta-recipe/

Clean Eating Cream Of Mushroom Soup
(Makes 6 servings)

This can be frozen-a great time-saver

Ingredients
1 lb. mushrooms (whatever type you enjoy most)
4 cups chicken broth (no sugar added, low sodium is good. Home made is best)
2 tsp. olive oil
1/4 cup gluten-free flour
1 tbsp. balsamic vinegar
2 cups non-fat milk or unsweetened almond milk

Directions

For this recipe, you will need:

• 1 large soup pot
• 1 large frying pan

Step 2 – Saute the mushrooms in the oil. This is a very small amount of oil for one pound of mushrooms. But if you keep the heat low, the mushrooms will release their own moisture and before you know it you’ll have a bunch of water in the pan that won’t allow them to burn. Just get the pan hot over high heat and then immediately turn to low heat. Stir frequently.

Step 3 – When the liquid comes out of the mushrooms, add the balsamic vinegar. Then, the flour, which will soak up all the liquid pretty quickly.

Step 4 – Put the chicken broth into your soup pot. Transfer the mushrooms to the same pot and combine with the broth.

Step 5 – Add milk.

Step 6 – Bring to a boil. Reduce heat and simmer for approximately 10 minutes.

Step 9 – Allow to cool in the pot. If you will be eating this, season to taste with salt and pepper. If you will be using this soup for other recipes, do not add salt at this time.

mushroom soup source: http://www.thegraciouspantry.com/clean-eating-cream-of-mushroom-soup/

Gluten Free Cream of Mushroom Soup-Freezes Well

Ingredients:

• ½ lb pound cremini mushrooms (baby portabellas), sliced or diced (your preference)
• 1 small onion, diced
• 2 tbl olive oil
• ½ tsp sea salt
• ½ tsp ground pepper
• 1/3 cup whole wheat flour (I use gluten free flour)
  
• 1 tbl parsley
• ¼ tsp thyme
• 2 cups mushroom or vegetable broth
• 1 cup low fat milk (I use almond milk, plain)
  
• ¼ cup dry white wine (optional)

Preparation:

1. Pour olive oil in a medium sized soup pot and heat over medium high heat.
2. Add mushrooms and onions and saute until tender.
3. Remove the pan from the heat and add the wine to deglaze the pan. Return the pan to the heat and let the wine simmer until almost gone, about 1-2 minutes.
Add parsley, thyme, salt and pepper. Stir in flour until all the vegetables are coated.
4. Stir in the vegetable broth and milk and simmer about 5-7 minutes on low, do not boil, keep the heat low and just simmering until thickened.
5. Serve and ENJOY!

Nutritional Info:

Makes 8 servings.

Serving size 1/2 cup.

Nutrients per serving: Calories: 74.5, Cal. from Fat: 31.5, Total Fat: 3.5g, Sat. Fat: .5g, Carbs: 8g, Fiber: 1g, Sugars: 2.5g, Protein: 3g, Sodium: 77.5mg, Chol: .5mg

Notes:

This soup is the perfect replacement for any canned cream of mushroom soup.

The soup can be stored in the refrigerator for up to a week or frozen for up to 4 months. Simply thaw in the refrigerator before use

SOURCE: http://thejoyofcleaneating.com/uncategorized/clean-eating-cream-of-mushroom-soup/#comment-103

Paulissa's note: Please take note that clean eating does not always equal gluten free and adjust for your own needs.