You know what mushrooms go well with? Other mushrooms! If you have fresh wild mushrooms on your hands, throw them on a skillet and they compete with each other to see who can outshine the rest! Luckily for us, British Columbia has lots of forests and rain, ideal for wild mushrooms. BC is famous for wild mushroom foraging and a lot of that loot shows up at the farmer’s markets.
Mushroom is a versatile ingredient! You can serve mushrooms with meat or fish, sprinkle them on a pizza as it pairs well with spicy meats like salami or sausage, or use them to enhance the flavors of a risotto. I personally think of mushrooms as vegetarian meat because of their earthy flavor and meaty texture. Mushrooms can be easily used as a main course, especially the larger mushrooms like the Portobella.
A couple of quick tips to sauté your mushrooms to perfection – make sure the pan you are using is large enough. Mushrooms are high in moisture and in a large pan, this moisture can evaporate easily. Cooking the mushrooms in a small pan will make your mushrooms soggy. You also don’t want to wash your mushrooms before cooking because they will soak up the water and dilute the flavors. The best way to clean mushrooms is to use a soft bristle brush to gently remove any soil on them. Use olive oil generously so the mushrooms don’t stick to your pan.
I have paired my mushrooms with celeriac mash for this dish. Celery root is an ugly root that is largely ignored by most home cooks. Oh how they are missing out! The flesh of the celery root is silky smooth when cooked. Its flavors can be described as the combination of celery and parsley, with some nuttiness. I have used coconut milk instead of heavy cream. I would take this celeriac mash over mashed potatoes any day!
I have used olive oil, lemon juice and fresh herbs generously to brighten up my mushrooms! Happy mushroom hunting!
Celeriac Mash with Wild Mushrooms
2 medium size celery roots
1 cup coconut milk, unsweetened
1 clove of garlic
salt to taste
Peel and dice celery root in small cubes. Combine celery root, garlic clove and coconut milk in a saucepan. Bring it to boil and reduce the heat. Simmer until the celery root is tender, about 30 minutes. Transfer celery root and liquid to blender, make smooth purée. Season with salt.
2 cup of mushrooms Chanterelle-Shiitake-Cremini
5 kalamata olives chopped
1 tbsp of capers/caper berries chopped
1 clove of garlic chopped
1 tsp red pepper flakes
1 tsp black pepper
1/2 tsp salt
1 tbsp fresh/dried herbs – oregano, rosemary, thyme, sage
2 tbsp olive oil
1 tsp of lemon juice
Heat olive oil in a large saucepan. Add the mushrooms and let them cook on high heat for 4-5 minutes until they start caramelizing. Now add olives, herbs, capers, garlic, red pepper flakes, salt, pepper and mix them well and cook for another 1-2 minutes. Take the saucepan off the heat and drizzle lemon juice on top. Serve with celeriac mash.