Let's Dish With Linda Lou

Taste The Love

Sautèed Wild Mushrooms

2018-06-08 16.57.45

Perfectly sautéed mushrooms can elevate any dish to the next level. Whether you’re using them as a side dish, or maybe in lasagna, their beef-like texture and earthy flavor make the perfect meat substitute. Here’s a little secret I’m really excited about, my new upcoming video, on how to incorporate my Sautèed Wild Mushrooms into a traditional dish we all love, Lasagna. My Wild Mushroom And Spinach Lasagna recipe is available by clicking on the link at the bottom of this post or you can watch any of my videos at http://www.YouTube.com/Linda Lou Hamel 

Mushrooms are like little sponges, they absorb flavor really well. The three things that all mushrooms love are butter, garlic, and Thyme. Whether you choose a domestic mushroom, wild mushrooms, or a combination of both, the cooking technique is the same. This is my recipe for the best-sautéed mushrooms EVER!

First, I’m going to my Organic Hanging Herb Garden to grab a few sprigs of fresh thyme.

Thyme

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Thyme is one of those herbs that pairs well with so many dishes. When Thyme matures,  the stems become hardy and wood-like. If that’s the case, you only want to use their leaves. The stems on my plant are still green and tender so, as I snip off a few sprigs for this dish, I don’t worry if the stems get chopped up along with their leaves.

If you are not able to find fresh Thyme, dried Thyme is perfectly fine.  I love the minty/lemony flavor of thyme, so I’m using both types for this recipe.

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I’m using a combination of domestic and wild mushrooms for this recipe. Let’s talk about the different varieties I have here.

Oyster Mushrooms

This one in the above picture is the Oyster mushrooms. Whenever using mushrooms, take a damp cloth and clean the outside to remove any dirt that may be on them. To cut an Oyster mushroom, use a sharp knife to carefully cut around the firm central stem and the individual caps will fall away.

Tip: Reserve the stems to make a mushroom stock. I’m not slicing the caps any smaller because these are a perfect size.

Trumpet Mushrooms

These are the Trumpet mushrooms. I just slice off the tip off the bottom of the stem,  the rest of the mushroom I cut up into 2-inch pieces.

Cremini Mushrooms (2)

Cremini And White Button Mushrooms

Both the Cremini (baby Portobello mushrooms) and white Button mushrooms I slice the same way, with their stems.

Shitake Mushrooms (2)

With Shitake mushrooms, I remove their tough stems and slice the caps.  Save the stems for stock.

Portobello Mushroms

The Portobello mushrooms, I remove the stems and then using a spoon, clean their gills from underneath the cap, then slicing them, fairly thick

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 6 servings
Equipment: Deep sided frying pan

Ingredients:
3 tablespoons butter, unsalted
2 tablespoon olive oil
1 tablespoon of fresh Thyme leaves, finely chopped
1 teaspoon of dried thyme

Note: Approx. 1 1/2 pounds of mushrooms in total.
2 large Portobello mushrooms, cleaned and sliced
1 pint of white Button mushrooms, cleaned and sliced
2 pints of Cremini mushrooms, cleaned and sliced
5 Oyster mushrooms, cleaned, central stem removed and discarded
6 Trumpet mushrooms, bottom tip removed, then sliced into 2-inch pieces
10 Shitake mushrooms, cleaned, stems removed and discarded, caps sliced
3 tablespoons garlic, minced
1 teaspoon freshly ground black pepper
2 teaspoons of Kosher salt
1/4 cup of beef stock, unsalted, vegetable broth/stock or a good red wine

Directions:
In a large deep-sided frying pan (if you don’t have one of these pans, sauté your mushrooms in two batches, about 5 minutes per batch) over medium heat, melt butter, and olive oil then add in fresh and dried thyme. Next, add the mushrooms, tossing and stirring continuously. As the mushrooms cook they will start to release their water.

Add in the minced garlic and black pepper, again, stirring occasionally.  Once all their water has evaporated, there will be mushroom bits stuck to the bottom of the pan. Add the beef stock and scrape all those delicious bits up using a wooden spoon. Once the mushrooms have really started to brown, this is when you want to salt the mushrooms. Continue stirring and allow the mushrooms to cook, absorbing the remainder of the beef broth and become tender about 10 minutes. Serve hot.

Wild Mushroom And Spinach Lasagna

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Homemade Salisbury Steak

Homemade Salisbury Steak

Homemade Salisbury Steak has to be the one TV dinner you knew if you grew up in the ’70s. I believe the most popular brand was the Hungry Man TV dinner. They were a great time saver for parents and offered all the major food groups. My mom also had her own recipe for Salisbury steak and hers was so good.

Today I’m making my version of this iconic meal. My Homemade Salisbury Steak with mash potatoes and corn brings back so many memories. This one’s for you mom!

Onions

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Olive Oil

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Rosemary

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Prep Time: 15 minutes
Cook Time:38 to 40 minutes
Total Time: 55 minutes
Yields: 4 servings
Equipment: 1 (12-inch) cast-iron skillet, large mixing bowl, small mixing bowl, whisk

Ingredients:
1 pound lean ground sirloin (90% lean)
1 pound ground pork
3 tablespoons of olive oil
1/4 stick butter plus 1 tablespoon (3 tablespoons total), unsalted
1 large onion, thinly sliced into half-moons
1-pint of white button mushrooms, sliced
1 (8-ounce) container ricotta cheese
2 tablespoon fresh Italian flat-leaf parsley, finely chopped
1 to 1 1/4 cups seasoned breadcrumbs, Italian-style
2 extra-large eggs, beaten
8 dashes of Worcestershire sauce
1/4 cup plus 2 tablespoons of ketchup
2 tablespoons of fresh garlic, grated
3 teaspoons Kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons fresh thyme leaves, chopped
1 tablespoon of fresh rosemary leaves, roughly chopped
1 cup of beef bone broth
1/2 cup of beef comsommé
1 teaspoon of Kitchen Boquet, seasoning sauce
1 (15-ounce) of frozen sweet corn, thawed

*Cornstarch slurry
1 heaping tablespoon cornstarch
1 tablespoon of beef broth, unsalted

Directions:
In a large mixing bowl start with ricotta cheese, freshly chopped Italian parsley, Italian seasoned bread crumbs, beaten eggs, 3 dashes of Worcestershire sauce, ketchup, freshly grated garlic, 2 teaspoons of Kosher salt, and 1 teaspoon of fresh ground black pepper, mix until the consistency is like wet sand. If needed, adjust by adding an extra 1/4 cup of breadcrumbs.

Next, add the ground pork and sirloin to the bowl, combine everything together, do not overmix. In the bowl, using your hands, divide the meat into four (4) equal quadrants. Take a quarter of the mixture and form an oval patty. Hold the patty in your hand, with your other hand, take your fingers and make indentations going across the patty on one side. Transfer the patty to a plate. Repeat this process three more times.

As the patties cook, the indentions will act as though they’ve been cooking on a grill and give you great looking grill marks. Repeat this with the other 3 patties. Transfer to a platter and set aside.

In a cast-iron skillet med-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Place the patties indentation side down first. After patties have browned 3 to 4 minutes, turn the patties over and cook for another 3 to 4 minutes, or until browned. Transfer the patties to a platter and pour off any excess grease.

In the same skillet, reduce the heat to medium, add 2 tablespoons of olive oil with 1/4 stick of butter. Add the sliced onions, stir and cook until golden brown. Next, add the sliced white button mushrooms. Stir, and cook until the onions and mushrooms start to soften 7 to 10 minutes. Add the fresh thyme leaves stir to combine. As the onions and mushrooms get some nice color, and their liquid has evaporated, season with 1 teaspoon of Kosher salt and 1/2 a teaspoon of fresh ground black pepper.

At this point, to the onions and mushrooms add ketchup, around 5 dashes of Worcestershire sauce, seasoning sauce (Kitchen Boquet), rosemary, and beef broth, and beef consommé, stir to combine.

Next, in a small mixing bowl add 1 heaping tablespoon of cornstarch with 1 tablespoon of beef broth. Whisk until smooth and paste-like. Add the *cornstarch slurry to the sauce, stir to combine. When the sauce starts to thicken turn the heat down to low.

As the patties are simmering, spoon some of the gravy with mushrooms and onions over the top of each one. Let simmer on low heat for 15 to 20 minutes or until the patties are no longer pink in the middle.

Keeping with the tradition of the “TV Dinner”, I like to serve my Homemade Salisbury Steak with my Homestyle Mashed Potatoes and sweet corn.

*Cornstarch Slurry: For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid (broth or water) and stir until smooth paste forms. This is your slurry. Wisk the slurry into the hot, simmering liquid you want to thicken.

Homestyle Mashed Potatoes

 

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