Delectable cookery for your hard-earned mushrooms

Whether you’ve scored Chanterelles, Chicken of the Woods, Oyster, Boletus, or delights from a host of other savory edible mushrooms — or perhaps picked them up at the supermarket –their once-a-year appearance deserves culinary consideration.

Fortunately, that’s an easy one, since the best s’hroom recipes are simple. Today’s offerings provide the proof of that along with some elegant culinary possibilities. When using fresh-picked mushrooms, cut off the root and stem to the base (except for Chanterelles, the stems of which are delectably edible). Each type of mushroom is different, but generally, rinsing and wiping off with a damp dishtowel is preferable to soaking/washing. Some finely-toothed mushrooms, such as large corals, etc., need soaking to remove embedded sorest litter and insects, but the simple types don’t need that. Just wipe them clean, cut as desired for your recipe, and use as suggested in today’s recipes. Enjoy!

Here’s a delightful appetizer.

Pesto Toasts

French or Italian bread slices or baguetes (3-4 per person)

2 cups chopped mushrooms (mixed if desired) sauteed in butter and oil

½ cup crumbled blue or Gorgonzola cheese.

Pesto: 1 cup packed basil leaves, ½ cup grated Parmesan, ¼ cup virgin olive oil, processed or blended in mortar and pestle, salted and peppered to taste.

Butter and lightly toast or grill your choice of bread; spread with pesto and top with mushrooms and a sprinkle of cheese. Serve warm. Delicious!

Chataigne a la Crème

About 2 pounds of fresh tuna or chicken breast, cut in 1-inch cubes

2-3 Tbs. butter

1/3 cup minced sweet onion

1 clove garlic, minced

1&1/2 tsp. salt

1/4 tsp. pepper

1/4 cup flour

1/2 cup red wine (from the bottle you choose to drink with the meal)

3/4 cup water

3 cups fresh mushrooms, cleaned, sliced

1 8-ounce can water chestnuts, drained, sliced (1 cup)

1 cup heavy cream

Hot cooked green spinach noodles*

Parsley for garnish

In large ovenproof skillet, brown fish/chicken in hot melted butter. Add onion, garlic, salt and pepper. Saute, stirring till onion is tender, about 3 minutes. Blend in flour, then the wine, then water for a smooth gravy. Cover and bake at 400 degrees for 20-30 minutes till meat is tender (test with sharp fork). Remove from oven; add mushrooms, water chestnuts and cream. Stir till blended and simmer for five minutes. The noodles should be cooked shortly before time to remove meat from oven, drained and covered to keep hot till now. Pour the cooked mixture over the freshly cooked noodles and serve garnished with parsley. Enjoy with a crusty roll and the red wine used in the sauce.

• I generally use narrow fettuccini pasta .

Tip: It’s not a sin to use a favorite white pasta sauce like Newman’s Own and make it your own with the addition of a splash of red wine for extra flavor!

Here’s my favorite way to present my prized wild mushrooms.

Pasta w/ Wild Mushrooms

1 pint cut-up fresh mushrooms, chanterelles or buttons, mixed o.k.

1 Tbsp. EACH of real butter and fine olive oil

2 garlic cloves, finely minced

¼ cup rich red wine — Shiraz, or Chianti

Pepper and Nutmeg to taste*

Pasta of choice

Crumbled dried rosemary

Melt butter in a large heavy frypan over low heat, and sauté the garlic lightly. Stir in mushrooms, turn heat to medium, add pepper and nutmeg, then cook (stirring occasionally with a spatula) till nearly done; add wine, stir and .

Meanwhile, bring a large pot of water to a boil, add pasta and cook to al dente. Drain pasta well, toss into the wild mushroom sauce, gently folding and lifting to incorporate well. Top with a sprinkle of rosemary and serve immediately with garlic toast.

• Nutmeg adds a surprise piquance — but you can use more classic choices from basil to tarragon or simply parsley as you prefer.

Love mushroom soup? Try this delectable offering pictured above!

Mushroom Soup

(Serves 4)

1 Tbs. of butter

1 garlic clove, minced

1/4 cup finely minced green onions w/tops, or leeks or chives

1 cup sliced mushrooms — mixed if desired

1 celery stalk, whole w/leaves

1 cup water

1 cup of whole milk, warm

1/2 cup half and half

1 Tb. minced parsley

In a heavy saucepan, heat the butter and add minced garlic; sauté till just beginning to brown, then add green onions and stir-fry till just heated through; add water and celery stalk. Bring to a boil, lower heat and simmer 10 minutes; remove celery stalk. Add warm milk and mushrooms, cook stirring till heated through, then addhalf and half. Whisk with a large cooking fork till all is incorporated, adding extra milk if mixture is too thick. Sprinkle with the minced parsley, taste for seasoning and serve.

Don’t forget, you can use your mushrooms in omelets, scrambled eggs, and mixed with fried potatoes! They’re the ultimate steak — or baked fish toppers, and enhance many other dishes as well. Too, the little store-bought button mushrooms are edible raw in green salads. Make use of Mother Earth’s largesse and enjoy!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.