Cindy's Recipes and Writings

I received a copy of Mushroom Gastronomy by Krista Towns to review and a copy to giveaway. I received no further compensation. All opinions are my own. Recipes and photos below are reprinted with permission from Gibbs Smith Publishing.

What is it about mushrooms we find appealing? Is it the taste or versatility? Maybe how it lends umami’s savory, earthy, meaty quality to any dish.
In her new book, Mushroom Gastronomy, Krista Towns shares her vast knowledge about these mysterious fungi with us. For example, did you know by cooking mushrooms you release its nutrients? Cooking breaks the nutrient absorption barrier caused by a naturally occurring chemical in mushrooms. Great to know for us mushroom lovers!
This book covers mushroom topics such as safety, best oils, spices and seasonings, cooking methods, dozens of varieties and more. I love that I was exposed to so many new to me mushrooms and those qualities of each kind.
Individual mushroom types are paired with delicious recipes that bring out the best it has to offer. Town covers common varieties like portobella, cremini, button, and oyster to less known ones like beech, cordyceps and lion’s mane.
Here are some recipes to try courtesy of Gibbs Smith Publishing. Don’t forget to scroll down and enter the giveaway for your own copy of this amazing cookbook!

PIOPPINO AND BARLEY STEW

Serves 4

Vegetarian with a vegan option

This chilly night favorite is rich with healthy, nutty barley, pioppino mushrooms, and fresh spinach. Bring out the crusty garlic bread and pour a nice glass of red wine.

2 tablespoons olive oil
1 medium leek, ends trimmed, white and pale green parts only, halved lengthwise, cleaned, and then cut into 1⁄4-inch half-rounds (about 1 cup)
4 ounces pioppino mushrooms, stems trimmed and halved (about 2 cups)
1⁄2 teaspoon kosher salt, plus more as needed
1 garlic clove, minced
1 cup tomato juice
4 cups Mushroom Stock (see below), chicken stock, or vegetable broth
1 cup pearl barley
1 teaspoon dried oregano
1 bay leaf
1 (2-inch) Parmesan rind plus grated Parmesan cheese for finishing (optional)
3 cups fresh spinach, torn into bite-size pieces
Freshly ground black pepper

Heat the oil in a large pot or Dutch oven over medium heat. Add the leek and sauté for about 3 minutes, or until softened. Add the mushrooms and the salt, and sauté for 4 to 5 minutes, or until the mushrooms begin to caramelize. Add the garlic and stir briefly. Add the tomato juice, mushroom stock, barley, oregano, and bay leaf and bring to a boil. Turn the heat to low, add the Parmesan rind, cover, and simmer, stirring occasionally, for 15 to 20 minutes, or until the barley is almost tender.

Remove the lid and continue to cook for an additional 10 to 15 minutes, or until the barley is completely tender. Stir in the spinach and cook for 3 to 4 minutes, or until wilted. Remove the bay leaf and Parmesan rind, and adjust the seasoning with salt and pepper.

Serve with grated Parmesan cheese.

MUSHROOM BROTH

Makes about 2 1⁄2 quarts

Vegan

This light and versatile mushroom broth can be used as a base for soups and consommés.

1 gallon cold water
1 sweet onion, peeled and quartered
6 to 8 garlic cloves
8 ounces fresh button or cremini mushrooms, roughly chopped (about 4 cups)
1 cup dried mushrooms, such as porcini or shiitake, though any dried flavorful variety will do
3 or 4 parsley sprigs
2 or 3 thyme sprigs

Fill a large pot with the water. Add the onion, garlic, fresh mushrooms, dried mushrooms, parsley, and thyme and bring to a boil over medium-high heat. Turn the heat to medium-low and maintain a simmer, skimming off any foam that rises to the top, for about 1 1⁄2 hours, or until the broth reaches your desired flavor. Strain through a fine-mesh strainer and cool.

Store in airtight containers or sealable freezer bags in the refrigerator for up to 1 week or freeze for up to 3 month

MUSHROOM AND SPINACH MARIA

Serves 2 as an appetizer

Vegetarian

This recipe is a twist on Spinach Maria, a classic dish originating from Calhoun’s, a very popular east Tennessee BBQ joint. Served as a side dish in the restaurant, it’s been converted here into an indulgent dip. Usually made with Monterey Jack cheese, in this version, nutty Comté takes its place, and cremini mushrooms add yet another layer of flavor. Serve with crackers or toasted bread.

1 (6-ounce) package fresh baby spinach, washed, excess water removed, and chopped
4 tablespoons butter, divided
8 ounces cremini mushrooms, trimmed and sliced (about 3 1⁄2 cups)
1⁄2 teaspoon kosher salt, plus more as needed
1⁄4 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup milk, warmed
1 1⁄2 cups grated Comté, Gruyère, Monterey Jack, or fontina cheese
1⁄4 teaspoon dry mustard
Pinch of ground nutmeg
Pinch of cayenne pepper
Freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the spinach in a large, deep saucepan over medium-high heat. Cook, stirring often, until the spinach is wilted, about 2 minutes. Transfer to a bowl and set aside.

Wipe out the pan with a paper towel. Place it back on the heat and melt 2 tablespoons of the butter. Add the mushrooms and sauté until they begin to color, 5 to 6 minutes. Add the salt and continue to cook, stirring, for another 2 to 3 minutes, or until they are lightly browned and fully cooked. Transfer the mushrooms to the bowl with the spinach.

Turn the heat to medium-low, and place the remaining 2 tablespoons of butter in the saucepan. Add the onion and garlic and sauté for 4 to 5 minutes, or until softened. Add the flour and cook, stirring constantly, for 1 to 2 minutes. Pour in the milk and whisk until smooth. Stir in the cheese, mustard, nutmeg, and cayenne and continue to stir until the mixture is smooth and thickened. Fold in the reserved spinach and mushrooms. Taste, and adjust the seasoning with salt and black pepper.

Pour the mixture into a small ovenproof skillet or casserole dish and bake for 15 to 20 minutes, or until bubbling. Turn the oven to broil and broil for 3 to 4 minutes, or until lightly browned. Serve the dip warm.

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