Thankful for Mushrooms
Thanksgiving is one of my favorite holidays, in part because the focus is on family and friends, being together and expressing our gratitude for the goodness in our lives.
And it’s also about food!
Fall is a great time to harvest mushrooms in many parts of the country. In the Southeast, maitake (Grifola frondosa), or hen of the woods, has been abundant this fall. We’ve also found some oysters, blewits, boletes, black trumpets, and lion’s mane, just to name a few. We plan to enjoy some of these for Thanksgiving, so we’ll be doing a simple roasted mushroom dish to compliment the turkey and other dishes that will fill our table.
Here’s the easy and yummy recipe:
Roasted Wild Mushrooms
2 pounds wild mushrooms
3 tablespoons butter
2 cloves garlic, sliced thin
Several sprigs fresh thyme
- Gently clean the mushrooms, using as little water as necessary. Do not soak or rinse mushrooms. An easy way to clean them is to dampen a paper towel and gently wipe the surface.
- In a large skillet, melt the butter and cook the mushrooms in batches, making sure each batch is just one layer in the pan. Sauté on medium until the mushrooms are tender and browned. Transfer to a bowl as you continue cooking each batch.
- Add a little more butter to the pan and saute the sliced garlic and thyme sprigs, then cook until the garlic softens.
- Add the mushrooms back to the pan and combine with the butter, garlic and thyme, stirring to thoroughly incorporate all ingredients.
- Serve and enjoy!
Another great option is to serve stuffed mushrooms as an appetizer. Here's one of our favorite recipes:
These can be prepared ahead of time and cooked the day you plan to serve.
18 large button mushrooms (crimini work well)
4 ounces pine nuts
2 cloves garlic, minced
1/2 cup bread crumbs
1/2 cup finely grated Romano cheese
1 lemon, juiced
pinch of crushed red peppersalt and pepper to taste
- Preheat oven to 400 degrees.
- Toast pine nuts over medium heat in a dry saute pan until browned; be careful not to scorch. Set aside.
- Clean the mushroom caps and carefully remove the stems; reserve for stuffing mixture.
- Dip mushroom caps in lemon juice and place in a glass baking dish brushed with olive oil. Reserve the remaining lemon juice.
- Chop mushroom stems and saute with the garlic in olive oil until golden and tender.
- Add the crushed red pepper and bread crumbs and saute for 2-3 minutes.
- Remove from heat; pour in large bowl and combine with grated cheese and toasted pine nuts. Add salt and pepper to taste, mixing thoroughly.
- Add additional olive oil if stuffing mixture seems too dry.
- Stuff each cap equally with filing and pour the remaining lemon juice over top.
- Bake uncovered at 400 degrees for 25 minutes. Enjoy warm.
We hope you have a phenomenal Thanksgiving!