Mushroom Pot Pie

I saw this in the Oct/Nov issue of Garden & Gun magazine and tried it. It was from Chef Julia Sullivan at the Pinewood Social in Nashville. I made a couple of minor fall mixadaptations. I have to confess that my crust didn’t work as I would have liked – I made it too thick and it sagged, so here I’m recommending getting a store-bought pie crust, and then cutting the rounds to fit your bowls. I’m leaving her recipe out. I used my own Fall Mix of mushrooms as pictured to the left (Hen of the Woods, Lion’s Mane, Puffballs, Oysters, Chicken of the Woods &  Lobster). Also, I could not find fresh cippolini onions, so I bought some that were marinated in a balsamic mixture at my local grocery deli bar, and then omitted the sherry vinegar. - worked great

Ingredients
1/4 lb butter, cubed
1 cup flour
4 cups mushroom stock (I used chicken broth)
3 tbsp. olive oil, divided
3 cups mixed mushrooms (see above)
2 carrots, peeled and diced
1 parsnip, peeled and diced
4 cippolini onions, peeled and quartered (see above)
2 celery stalks, sliced diagonally into 1/4-inch slices
1 tbsp. sherry vinegar (see above)
1/2 tsp dried thyme ( I used ground)
1 tbsp. chopped parsley (I used fresh)
Sat & pepper to taste
6 rounds pastry crust (I will use purchased pie crust next time)
1 egg and 1 Tbsp whole milk for egg wash.

PREPARATION
Melt the butter in a medium Dutch oven and gradually add flour over medium high heat, stirring constantly, to make a roux slightly brown.

Whisk in the cold stock/broth until mixture is creamy (If it’s too thick the pie filling will be gummy). Add more liquid as needed. Salt and pepper to taste. Set aside.

Dry sauté (sweat) mushrooms until all water is released and evaporated. Then add 1 Tbsp olive oil and pan roast until beginning to brown. Set aside.

Pan roast carrots and parsnips in 1 Tbsp oil until they are softened and begin to brown. Set aside.

Sauté onions until translucent and then add celery and cook until tender.

Fold mushrooms and veggies into the roux/stock (gravy). Adjust seasoning and let cool to room temp.

Assembly
Preheat oven to 400 degrees.
Whisk egg and milk for an egg wash
Gather six 8 oz. bowls, room temp
Cut pie crust rounds 1-inch diameter larger than bowl diameter
Brush each round with egg wash
Fill each bowl with 8-oz filling
Place rounds over each bowl, wash side town.
Carefully seal each crust to its bowl without letting the crust sag.
Brush tops with egg wash.
Place bowls on a sheet tray and bake 20 minutes.
Remove pies from oven and let rest 5-min.

Serve 6

Wood Blewits – Look ‘Fer Em

B;ewitsTwenty years ago Coleman McCleneghan piqued my interest in mushrooms. That fall, I discovered a complete fairy ring of Wood Blewits around a medium sized cedar tree in a local cemetery. I e-mailed her, all excited, and she said “Too bad!” Why? “That’s the signal that mushroom season is about over where you are.” I hope that’s not always true, because I am finding them now, and Honey Mushrooms are just beginning to show buttons, six weeks later than last year. I found these yesterday.

A good description of Blewits, Clitocybe nuda, AKA Lepista nuda can be found at: http://www.mushroomexpert.com/clitocybe_nuda.html. In addition to Michael Kuo’s descriptiBlewitTreeon, Bill Roody, Mushrooms of West Virginia and the Central Appalachians,  notes that they can be found in rings. My experience is varied, but I have a tip if you want to find some, and don’t know where to look – look for a dead hardwood tree, preferably oak, that is “shedding” its bark in a pile at the tree base. Blewits LOVE that debris, and if you turn the slabs of bark over you may find mycelial mats that will amaze you. Sometimes you can see the Blewits growing right out of the mat (below)

BlewitMycelia

 

BlewitSpore

 

I’ve been reading some discussions on the Asheville Mushroom Club forum, and it seems others are currently finding them. True, a beginner must be sensitive to possible confusion with several species of the Cortinarius genus, but check the spore print (picture left), don’t eat singles (pick when they are in groups). Even then, I have found a batch that were difficult to distinguish because the caps fade with maturity and the gills also turn more brownish. This is a cropped section of a spore print made on aluminum foil. To my eye, it fits Kuo’s description exactly.

Edibility? My experience is that it’s a matter of personal preference. Google “wood blewit recipe”. http://www.mushroomtable.com/recipes_blewits.html has several and The Forager Chef at http://foragerchef.com/sauteed-blewits-shallots-and-tarragon/ has several good recipes. I’m going to try one my self, after I go out in my garden and grab some tarragon.
UPDATE: The sauté with shallots and tarragon was very good.

Escargot, Morels & Ramps Soup

Several soupyears ago, Ellen and I had escargot and morel soup at a restaurant in Indianapolis – can’t remember the name of the establishment. Since then, I’ve been searching for a recipe. I seemed to remember it being the consistency of oyster stew, but all I found were cream soup recipes. Maybe that’s what we had.

So, this weekend I took the base for a cream soup and added my own touches, substituting morel rehydration water for some of the chicken stock, and ramp bulbs with their lower stem for garlic & scallions, and then added ramp powder. It turned out excellent, but it’s vey rich and filling, and makes a meal in itself. I served four 8 oz. SoupRampsservings - two for supper and two for lunch the next day. Realistically, with a meal, figure six 5-ounce servings

Note: I save my dried morel stems and grind them into flakes for later use. You make ramp powder by drying leaves in a dehydrator and then grind them in a small coffee grinder I usually use someone else’s grinder, like the coffee room grinder at work :-)
I’ll make it again in the spring with fresh ramps, morel water ( from rehydrated morels) that I will freeze this winter, and then use fresh morels for the recipe.

Ingredients
2 cups chicken stock
15 dried morels, stems removed, rehydrated with 2 1/4 cups warm water for 30 min
1/4 cup white wine
1 cup whole milk
handful of ramps, chopped ( I used 8 small ones, frozen this spring, with tops removed)
ramp powder
1/4 cup flour
1/4 cup chopped parsley
1 6-oz can escargot, drained and halved (2 cans if you like)
1/4 cup onion, chopped
6 tsp butter, divided 4 & 2
sea salt and white pepper

Directions
Chop morels into pieces same size as escargot.
Combine morel water, chicken stock, onions and morels in a pot and simmer for 20 minutes.

In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth.  Remove from heat and gradually stir in the milk and cream.  Return to medium heat and cook stirring constantly, until thickened.  Season with salt and pepper.  Stir mushroom- stock into sauce.

In a small pan, heat the remaining two tablespoons butter and add escargot, ramps, parsley; sauté for 2 minutes.  Add to soup along with wine.
Adjust the “garlicness” by with garlic salt. Then add salt, pepper, and ramp powder to taste.