GC #36 – I’m Back! Wild Mushrooms Sauteed


Good Cooking For Hard Times is back!  The times have gotten worse, but the cooking has gotten better and the blog is much enhanced with short, videos of actual cooking.

At popular request there will be less talk and more recipes.

Mission re-statement:  I believe that cooking fresh, local food for your family is a small, but revolutionary act of defiance against the corporate machine.  The farm to table movement is a first, tiny step away from multinational control of our lives.

In that spirit, our recipes will be simple, easy to make and infused with intense flavors. As much as possible, they will be based on fresh, organic produce available in the mid-Atlantic states.  But in Winter we will make many compromises.

As always, I look forward to your comments.

The wild mushroom Maitake.

The wild mushroom Maitake.

Today, it’s wild mushrooms! I used a mixture of Shitake, which are farmed and readily available, and the wild Maitake, supposedly the best mushroom for our health. Brett Grohsgal, my CSA farmer, wrote, “I used to scorn those studies, but the evidence grows that this species really boosts our immune systems.”  So eat up!

Wild Mushrooms Sauteed.

  • 1 pound wild mushrooms (any amount will do)
  • 1 large onion
  • 3 to 4 cloves of garlic
  • 1/3rd cup of stock (vegetable, chicken or beef)
  • 1/8th cup of olive oil
  • A branch of fresh sage
  • Salt and Pepper to taste

Preparation

Peel and chop the garlic.  Peel and slice the onion.  Slice and cut the mushrooms into 1/3 to 1/2 inch pieces.

Saute the garlic in olive oil until it releases its flavor.

Add the onions and saute until they are almost translucent and beginning to brown.  Add the mushroom and saute until they are evenly covered with oil.

Add the stock to create a slight sauce.  Tuck in a branch of sage or use dry sage if fresh is not available.

Cook until the mushrooms are tender and lose their water (a few minutes only), and season with salt and pepper to taste.

This is a terrific dish to have over pasta.

NOTE:  You can also pure´, add more stock and make a terrific mushroom soup.  (Don’t forget to take the sage branch out before you blend the mushrooms.

About Christopher Koch

Christopher Koch is a journalist and filmmaker who is now teaching at Montgomery Community College
This entry was posted in Recipes and tagged , , , , , , . Bookmark the permalink.

One Response to GC #36 – I’m Back! Wild Mushrooms Sauteed

  1. Georgia Koch says:

    love it!! great job. xoxox

    — Sent from Mailbox for iPhone

    On Wed, Jan 1, 2014 at 9:31 AM, Good Cooking for Hard Times

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s