Lemongrass Ginger Mushrooms

Posted on by Amanda Leave a comment

Every time I go to a farmer’s market, I’m on the lookout for the mushrooms. There are so many new mushroom farms that have emerged that sell amazing varieties of mushrooms that I’ve never seen before in the grocery stores. They’re so beautiful and are always so hearty and satisfying after they’ve been cooked. I’ve been able to try new mushroom varieties like lion’s mane, queen oyster, cinnamon caps, blue oysters, lobster mushrooms, and more! A quick stir fry for these mushrooms in some lemongrass and ginger bring out their natural nutty flavor and keep them tender and textural.

Ingredients

Mushrooms – Use any variety you like! My mix ended up coming with lion’s mane, cinnamon caps, shiitake, and queen oysters.

Fish sauce – To make this completely vegan, use a vegan fish sauce or substitute with soy sauce.

Lemongrass – Mincing lemongrass by hand is an absolute pain, so use pre-minced if you can find it at your grocery store or pulverize it in a food processor. If you can’t, you can use whole lemongrass, but you’ll likely need to use 3-4 finger sizes worth of stalks that are very bruised to get the same flavor out of them

at the farmer’s market
the haul
ginger/lemongrass/garlic
add in mushrooms
toss in basil

Lemongrass & Ginger Mushrooms

Print Recipe

Ingredients

  • 1 quart mushrooms
  • 1 tbsp garlic sliced
  • 1 tbsp ginger minced
  • 1 tbsp lemongrass minced
  • 1/4 cup fish sauce
  • 1 tbsp brown sugar
  • 4 Thai bird eye chilis
  • 1/2 cup fresh Thai basil

Instructions

  • In a splash of oil, sauté garlic, ginger and lemongrass until fragrant on medium high heat.
  • Add mushrooms and allow to cook undisturbed for at least 5 minutes.
  • Stir mushrooms and then add fish sauce, brown sugar, and Thai chilis.
  • Sauté for an additional 5-10 minutes until mushrooms have softened and are covered in sauce.
  • Turn off heat, allow to cool for a few minutes and then toss in fresh basil.
  • Service with rice and some chili oil!

Creamy Morel Mushroom Pasta

Posted on by Amanda Leave a comment

A few weeks ago, my friend dropped off some morel mushrooms that she had foraged in the PNW. I had heard of morel mushrooms before, but had never seen them before. Morels have a very distinct look: narrow stem with a honeycomb-looking cap and completely hollow on the inside. I sautéed a few up and was hooked on first bite. Morels have a really meaty texture and a relatively mild mushroom flavor. If you don’t like mushrooms, this might be a great mushroom to try to see how you may like it.

Prepping Morel Mushrooms

The cleaning process may be very involved if you are foraging for morels vs if you are buying them at the grocery store. Cutting the morel from the ground during harvest ensures that any extra dirt doesn’t get pulled up from the ground. If buying them from the grocery store, you may want to slice of a bit of the end of the stem to ensure that you aren’t getting any extra dirt in your finished dish. From there, slice your morels in half to inspect for any bugs, worms or holes that may be present. You will want to discard those mushrooms. Finally, after cutting your mushrooms, they can be dunked in salt water to dislodge any remaining dirt or use a gentle brush to remove the dirt from the mushroom cap.

Ingredients

Morel mushroom – You could really use any mushroom for this pasta dish. I’d recommend portobello, crimini, or shiitake mushrooms as more accessible substitutes, but really use whatever mushroom you’d like. If using larger mushrooms, cut them into smaller bite-sized pieces.

Garlic – The garlic makes the sauce all that more interesting but doesn’t overpower the mushroom flavor.

Pasta – Use whatever shape you like! I had some spirals available on hand but this would be really great with some long noodles too.

garlic
saute with oil
add some butter
morels, in!
cooked down with rosemary

Creamy Morel Mushroom Pasta

Print Recipe
A simple way to enjoy those seasonal morel mushrooms.
Course Main Course
Keyword morel, mushrooms, pasta

Ingredients

  • 2 cloves garlic
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 cups morel mushrooms
  • 1 cup milk
  • salt
  • pepper
  • rosemary

Instructions

  • Clean your morel mushrooms and cut into your desired size. If you have smaller mushrooms you can leave them whole too.
  • Cook pasta according to package directions.
  • Slice garlic into thin slivers and saute in olive oil until softened.
  • Add butter and then morels, continuing to cook. Morels will shrink in size.
  • Add milk. Continue simmering to thicken the sauce.
  • Add salt & pepper to taste and mix in some fresh rosemary.
  • Spoon sauce and mushrooms over your pasta and top with more rosemary!

Try some other pasta like Sun-dried Tomato and Goat Cheese Pasta.

Want a side for this pasta? I’d make some Honey Balsamic Roasted Brussels Sprouts to accompany.

Having a dinner party? Make a dessert like Peach Galette to accompany.