By Chef Saul Bolton

NEITHER FRUIT NOR VEGETABLE, MUSHROOMS ARE COMPOSED OF OVER 90% WATER, WITH HEALTH BENEFITS INCLUDING LOWERING CHOLESTEROL AND BOOSTING THE IMMUNE SYSTEM

Mushrooms are also the only vegan-friendly food that can produce vitamin D when exposed to sunlight.

MUSHROOM AND BARLEY SOUP

Serves 6

INGREDIENTS

PROCEDURE

4 cloves of garlic, sliced thinly
2 stalks of celery, small dice
1 medium onion, small dice
2 medium carrots, peel and small dice
1 lb Button mushrooms
3 cups pearl barley, cooked
Chili flakes
Salt and pepper
1 cup whole parsley leaves
¼ fresh dill, chopped
Olive oil
1 lemon, juiced

In a medium soup pot, add 3 tbsp of olive oil.
Add the garlic and let it cook until it is lightly browned and toasted
Add the onion, carrot, and celery. Cook until al dente.
Add the mushrooms and cook until they have released their liquid and are caramelized. Add the pearl barley and stir. Season with chili flakes, salt and black pepper to taste.
Add 3 cups of vegetable stock. Stir and bring to a simmer. Finally, add the parsley leaves and taste for seasoning.
To serve, divide the soup between 6 warm soup bowls and garnish with chopped dill and a squeeze of lemon juice.

STROZZAPRETI WITH KASHA & MUSHROOMS

Serves 6

INGREDIENTS

PROCEDURE

12 oz Strozzapreti pasta
2 cups of kasha, cooked
1 lb of fresh mushrooms (mixed), cleaned
4 tbsp shallots, chopped
6 cloves garlic, thinly sliced
2 cups of parsley leaves, whole and fresh
1 tbsp fresh thyme
1 cup of white wine
Salt and black pepper to taste
Olive oil
4 tbsp butter
1 cup of freshly grated parmesan

Bring a large pot of heavily salted water to boil and add pasta.
Heat a large sauté pan over a medium fire and add a touch of olive oil.
Once pan is heated, add mushrooms. Cook until the mushrooms have released their liquid and are caramelized. Make a small space on one side of the pan. Add 1 tbsp of butter then add garlic and shallots. Let cook a bit then mix with the mushrooms. Add the cooked kasha tossing to mix. Make sure the kasha is warmed thru. Season with salt and pepper. Add the white wine and reduce to almost dry.
Save 2 cups of the pasta water. Drain the pasta. Add the drained pasta to the sauté pan then add the 2 cups of pasta water. Toss. Now add the butter, parsley, and ½ cup of parmesan. Toss.
To serve, divide the pasta between 6 warm pasta bowls. Sprinkle with parmesan and season with fresh black pepper.

MUSHROOM FLATBREAD WITH ONIONS AND OREGANO

Serves 6

INGREDIENTS

PROCEDURE

1 ½ lbs assorted mushrooms
2 tbsp fresh thyme leaves, divided
3 10-inch flatbreads, halved
2 medium onions, cut in ½ inch rings
2 cloves garlic, minced
2 tbsp fresh oregano leaves
1 cup fresh basil leaves, chiffonade
1 cup of grated parmesan
2 balls of fresh mozzarella, sliced thinly
7 tbsp olive oil, divided
Chili flakes
Salt and pepper

Preheat oven to 375°F
Toss onion rings in 2 tbsp of olive oil, 1 tbsp thyme leaves and season with chili flakes, salt, and pepper. Roast in 375° oven for 45-50 minutes or until the onions are caramelized. Remove from the oven and set aside.
Toss the mushrooms in 4 tbsp of olive oil, 1 tbsp thyme, and season with chili flakes, salt, and pepper. Roast in 375° oven for 15 minutes or until they have released their liquid and are caramelized. Remove from the oven and set aside.
To assemble, brush the top of each flatbread half with olive oil and lightly season with salt, pepper and parmesan cheese.
Top with thinly sliced mozzarella, leaving space between each slice of cheese. Divide the caramelized onions, mushrooms, and oregano between the flatbread halves. Sprinkle with additional parmesan.
Bake in 375° oven until the flatbread is crispy on the bottom and the cheese has melted.
Remove from oven and garnish with basil. Cut each flatbread half into three pieces. Serve immediately.

Celebrate mushrooms at our cafes and restaurants March 10-16 during our Mushroom Festival, where each cafe/restaurant will offer a menu item featuring beet that is unique to their own cultural connection to food.

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