Mushrooms Archives - Sally K. Norton

November 24, 2021 by Sally K Norton

Wild Rice Ring or Stuffing

Delicious option for a poultry stuffing or a ring of white and wild rice.

This recipe features two traditional techniques for making rice a safe and digestible food. Soaking rice has many benefits, including creating a soft, risotto-like texture. On the health side, soaking improves digestibility by neutralizing phytic acid. The addition of bentonite clay can lower the amount of bioavailable arsenic that rice naturally tends to accumulate. White rice is a treat that can help your muscles replace glycogen after a workout. Preparing rice with fat (or vinegar) ensures that your blood sugar doesn’t spike after eating this starch.

Wild Rice Pilaf for the Holidays

Servings: 8
Oxalates: Low (6mg/svg)
Time: Prep: 1 hour; Total: 2.5 hours plus 24 hours for soaking
Difficulty: Easy
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Ingredients

1 ¼ C (300ml) white rice (low-ox varieties include jasmine and basmati) (13mg ox)
2 T (30ml) bentonite clay (optional)
Filtered water for soaking
3 T (45ml) wild rice (3.5 mg ox)
6 oz (170g) celery root, peeled and finely diced
8 oz (225g) cremini mushrooms, cleaned, halved and sliced paper thin (6mg ox)
4-6 T (60-90ml) butter
1 tsp (5ml) ground rosemary (or more) (3mg ox)
Salt and white pepper to taste
2 T (30ml) chives (or scallions), minced (0.4mg ox)
3 oz (55-85g) chooked chestnuts, diced (13 mg ox)
2 ¼ C (0.54L) water for cooking (can use some bone broth if desired)

Instructions

Place white rice in a medium-sized glass bowl. Add chlorine-free filtered water and bentonite clay (if using). Soak at room temperature for 8–24 hours. Soak the wild rice in a separate bowl.
Drain the two types of rice and cook them in separate saucepans.
Cook the wild rice in 1.5 cups water for 35–45 minutes or until tender. Drain if needed.
Bring the white rice to a light simmer on medium heat in 2 ¼ C water. Reduce heat to very low, cover tightly, and cook for ~30 minutes.
In a large frying pan, sauté the sliced cremini mushrooms in two batches (4–5 ounces each). Cook on medium heat until soft and starting to caramelize. Set them aside. (optional: Cook additional sliced mushrooms in butter to serve with meat or to garnish the rice ring.)
Sauté the diced celery root in 2-3 T butter until soft and browned (20 minutes or more), adding rosemary, salt, and white pepper as it cooks.
Mix rice, mushrooms, and celery root together. Stir in chestnuts and chives.
Press the rice mixture into a 5-6 cup ring mold or baking dish. Or you could use it to stuff a turkey.

April 9, 2016 by Sally K Norton

Cabbage with Shiitake Mushrooms and Dried Shrimp

When you need an Asian flavor, this Taiwanese dish uses simple pantry ingredients that are easily kept on hand. We adore this recipe!

Cabbage with Shiitake Mushrooms and Dried Shrimp

Servings: 4-6
Oxalates: Low
Time: Prep: 15 minutes; Total: 1 hour
Difficulty: Easy
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Ingredients

4 dried shiitake mushrooms, soaked in 1½ cups cool water until reconstituted (30 minutes)
1 T dried baby shrimp, soaked in ½ c warm water for 10 minutes
3 T lard, duck fat, or peanut oil
2 cloves garlic, minced
1 lb. green cabbage, shredded
½ tsp. red pepper flakes
¼ tsp. real salt, or more to taste

Instructions

Drain the shrimp, discarding the liquid. Squeeze excess water out of shrimp, then chop them.
Pour the mushroom soaking water through a very fine sieve and reserve.
Slice the mushrooms into fine slivers, discarding tough parts from the stems.
Heat the fat in a large skillet. Add shrimp, mushrooms and garlic. Stir until hot and fragrant.
Add the cabbage, salt and red pepper flakes. Toss the cabbage over the heat for 2 minutes.
Add half of the reserved mushroom water, bring to a strong simmer. Reduce heat to low, cover and cook for 10 minutes.
Remove lid, simmer and stir to allow the cooking liquid to reduce by half.
Adjust seasoning.
Serve immediately. Offer Coconut Aminos as a condiment.

Simple ingredients ready: cabbage, mushroom soaking water, garlic, shrimp, shiitake, red pepper flakes

Shiitake, garlic, shrimp cooking in lard

July 22, 2015 by Sally K Norton

Chicken Liver Paté with Mushrooms

This is a classic, all-purpose snack, party food, and travel companion. Make it a day or more before serving. (I do like to eat some when fresh and slightly warm – right out of the food processor to the plate.)

Unlike most loaf-style paté, this will keep in the freezer without much damage to its texture. I suggest you keep some on hand in the freezer at all times!

Chicken Liver Paté with Mushrooms

Servings: 10 as appetizer, 4 as lunch entrée
Time: 2-3 hours, plus 4 hours to chill
Difficulty: Medium
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Although this is a fairly easy dish, allow 2 to 3 hours for preparation, because the onions sweat slowly and the livers must cool before you purée them with the butter. If you are in a hurry, you can increase the heat to reduce the sauté time. Do not rush hot livers at the purée step, however.

Ingredients

1 C diced red salad onion or yellow onion
8 oz. fresh white button or crimini mushrooms, cleaned, dry, sliced, divided
5- 6 T ghee or butter, divided for sautéing
2 garlic cloves, mashed
¼ tsp. dried yellow mustard powder
½ tsp. dried dill
½ tsp. dried rosemary powder
½ C white or red wine
½ tsp. sea salt
1 lb. chicken livers

1 T fresh lemon juice (or use lemon verbena and 2 tsp. white wine vinegar)
4 T butter

Instructions

Melt 2 T ghee or butter in large skillet. When hot, add the onion. Stir until the onions begin to brown.
Turn the heat to very low and allow the onions to sweat and caramelize for 20 minutes.
Turn up the heat, push the onions to one side, add 2 T butter to the same skillet. When butter foams, add about 2/3 of the mushroom slices and brown the mushrooms on both sides. Move them to one side.
Lightly brown the remaining mushrooms. Stir the onions and mushrooms together, turn the heat down to low, cook for 5 minutes more.
Add the garlic, mustard, and herbs. Add the wine to deglaze the pan. Scrape up the flavorful bits as the liquid reduces for few minutes. Remove the seasoned vegetables from the skillet into a large covered bowl.
Add 1 – 2 T more ghee or butter to the skillet. When hot, add the chicken livers, sprinkle the salt over them and cook them about 4 minutes on each side, until browned and slightly pink on the inside. Do not overcook.
Transfer to the bowl with the onions. Allow the livers to cool to room temperature – this is an essential step.
Use a food processor fitted with a metal blade to process the mushrooms, onions, herbs, chicken livers, lemon juice, and butter to a mostly smooth paste.
Place in mold or crock, or small containers such as 4 ounce mason jars, and chill completely. This is best if made at least a day ahead. Freeze any portion that will not be used up in 5 days.
Chill at least overnight, but preferably for a day or two. Soften the paté at room temperature for 30 minutes before serving.
Serve at room temperature, or slightly chilled with cut up raw vegetables (lettuce ribs, radishes, cucumber slices).

Optionally garnish with crispy fried sage leaves. Feel free to top with melted clarified butter before chilling. This makes it look nice.

Wild Rice Ring or Stuffing

Wild Rice Pilaf for the Holidays

Cabbage with Shiitake Mushrooms and Dried Shrimp

Cabbage with Shiitake Mushrooms and Dried Shrimp

Chicken Liver Paté with Mushrooms

Chicken Liver Paté with Mushrooms

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