Mushroom Chicken Stock

Last week, I went out to lunch with some neighborhood friends, but before I did I put components for chicken stock into the slow cooker and set it to “low,” so that it could simmer all day long. I had gotten a rotisserie chicken (I find they make absolutely the best stock), had stripped the meat off of it, and placed all of the remaining parts into the slow cooker. I surrounded it with carrots, celery, one package of Melissa’s Pearl Onions, that I had carefully rinsed, a variety of fresh herbs and seasonings, and, on a whim, pulled a package of dried mushrooms out of the cabinet (in this case, Melissa’s Dried Portobellos), gave them a good rinse, and added them to the pot. Adding the dried mushrooms made a world of difference. I have never tasted a better chicken stock than this one! Just looking at the picture here, you can see that it is rich and loaded with flavor. Any dish that calls for chicken stock will be greatly enhanced by using this mushroom variety. Keep this in mind the next time you make stock, adding dried mushrooms is going to benefit it immensely. Let’s face it, when you go to the effort to make a good chicken stock, you want to be amply rewarded.

Mushroom Chicken Stock

1 whole chicken or rotisserie chicken*

1 pkg. Melissa’s Pearl Onions, washed, skin on

1 pkg. Melissa’s Dried Portobellos, rinsed

2-3 carrots, cut into 3-inch pieces

2 celery stalks, cut into 3-inch pieces, with leaves in tact

2 bay leaves

½ teaspoon dried thyme (or 1 sprig fresh)

1 teaspoon rubbed sage (or 1 sprig fresh)

½ teaspoon poultry seasoning

½ teaspoon whole peppercorns

1 tablespoon Kosher salt

Place all ingredients in a slow cooker.  Add cold water to cover.  Cook on low for 8 hours. Allow to cool slightly, and then place a large colander in a large bowl.  Pour the stock into the colander, separating the solids from the liquids.  Discard solids. Pour the stock into jars or containers.  I use various sized plastic containers from 1/2 cup up to 3 cups, so it is premeasured for just about any recipe that I need.   If you plan to freeze the stock, leave about an inch at the top for liquid expansion, otherwise use within three days.  

*As rotisserie chickens tend to be highly seasoned, I find that they yield the most flavorful stock.

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Wild Mushroom Potato Gratin

As I’ve said before, side dishes can be troublesome, but build up your recipe repertoire with impressive sides and you will dazzle your family and guests.  I’m still cooking for my dad, but happily, my mother has joined him having recently returned home from rehab.  I made this potato recipe along with the pork chops I’ll show you tomorrow, plated them, and served them with a side of broccoli and received high praise.  My mother, who has a bit of difficulty getting to the phone, called me to tell me how good the meal was, “Oh, those POTATOES!” she raved.  (This from a woman who can take them or leave them.)  Thin layers of russet potatoes, sandwiched between a single layer of wild mushrooms, and topped with creamy Fontina and nutty Gruyère make this a dish worth remembering.  I made these one day and served them the next, so while I wouldn’t encourage making them ahead, it can be done, and they are delicious.

Wild Mushroom Potato Gratin

Adapted from a recipe on Epicurious.com

1 .5 oz. package Melissa’s dried porcini mushrooms
5 large, fresh crimini mushrooms, trimmed and sliced 1/4 inch thick

8 oz. warm water

1 tablespoon unsalted butter
1 teaspoon minced garlic
1 lb. russet potatoes
3/4 cups heavy cream
3/4 cups whole milk
3/4 teaspoons salt
1/4 teaspoon white pepper
Pinch of freshly grated nutmeg
½ cup grated Gruyère

½ cup grated Fontina

Preheat oven to 400°F.  Line a 9” x 9” square pan with two sheets of parchment, allowing each piece to hang over the edge of the pan by about two inches.  Spray parchment with Pam.  Set aside.

Hydrate the mushrooms in the warm water for 1 hour.  Line a fine mesh sieve with two layers of cheesecloth and strain the rehydrated mushrooms, reserving liquid.* Rough chop the porcinis.

Melt butter in a medium sauté pan.  Cook criminis with salt and pepper to taste over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 6 minutes, then toss in the porcinis and cook 1-2 minutes more. Add ½ teaspoon of the garlic and continue to cook, stirring for one minute more.  Set aside.

Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.

Transfer half of potatoes to parchment-lined pan with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheeses.

Bake gratin until top is golden brown and potatoes are tender, 45 to 50 minutes. Let stand 10 minutes to set.  Using the edges of the parchment paper, carefully lift potatoes from pan and move to a cutting board.  

With a 3” round, metal biscuit cutter, cut out rounds.  Top each with a sprig of thyme.

 If you prefer not to cut rounds, then just bake the potatoes in the casserole dish of your choice.

*You will not need the liquid for this recipe, but you will need it for the delicious and simple recipe I’ll be sharing for pork chops tomorrow.  But whether you decide to make the pork chops or not, never discard the wonderful liquid that is obtained through the hydration of dried mushrooms.  Put it in the fridge for 1-2 days if you don’t have an immediate need, or label it and freeze it.  It is a wonderful vegetarian substitute for beef stock, enhances soups and stews, and does wonderful things to gravies.

This post is linked to:

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Meatless Monday

On the Menu Monday

Metamorphosis Monday

Wow Us Wednesday

Tutorial Tips & Tidbits

Exotic Mushroom Soup

I’ll admit it, I used to be afraid of dried mushrooms.  I’d see those little packages all lined up in an attractive display in the produce section of the local market, would eye them curiously and walk away.  There was just no way, I told myself, that those dried up things could ever rehydrate and again resemble a REAL mushroom, and they just couldn’t have much taste, could they?  Boy, was I wrong.  This was years ago, of course, in my pre-O-P days.  Now I keep a constant supply of them in my cabinets and panic when I get down to just one or two packages.  Dried mushrooms have helped me out of many a mushroom emergency when the fresh ones wrinkled up and abandoned me when I needed them the most.  As far as taste, once rehydrated the taste is intense and earthy, nutty and woodsy, and they can greatly enhance any recipe in which fresh mushrooms are to be used.  Case in point, this delicious mushroom soup that I put together in preparation for taking another dinner to dad. Is the soup good?  Well, let me put it to you this way, I sent him two meals and two appetizer servings of soup.  All of the soup was consumed with the first meal and I received an enthusiastic request for more.

Exotic Mushroom Soup

3 tablespoons butter
1 cup finely chopped onions
6 ounces crimini (baby bella) mushrooms, chopped
1 1/2–ounce package Melissa’s Dried Exotic Mushroom Medley

2-1/2 cups very warm water

2 teaspoons chopped fresh thyme, plus more for garnish
2 tablespoons brandy
1 tablespoon flour
2 teaspoons Jamison’s beef flavored soup base

¼ teaspoon Steak Seasoning (I used McCormick’s Montreal Steak Grill Mates)

Empty entire package of exotic mushrooms into a medium-sized bowl.   Cover with 2-1/2 cups of warm water.   Set aside and allow to rehydrate for 30-60 minutes.   

Strain mushrooms through a sieve lined with cheesecloth into a medium bowl.   Measure out 2 cups of the mushroom liquid; set aside.   Roughly chop the hydrated mushrooms; set aside.   Melt butter in medium pot over medium-high heat.  Add onions; sauté until golden, about 5 minutes.   Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 6 minutes.   Add brandy; stir 30 seconds, then mix in flour and soup base.  Slowly stir in mushroom water; bring soup to boil.   Reduce heat; simmer uncovered 10 minutes.   Season with steak seasoning.  Ladle into small cups or ramekins.   Makes 4 appetizer servings.   Recipe may be doubled.

This post is linked to:

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What's Cooking Wednesday

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Food on Friday

Pasta with Morel Mushroom Cream Sauce

Growing up, I was the oddball among the kids in my neighborhood because I loved mushrooms.  I can still remember the response I got from my best friend when I, quite bewilderedly, asked her why she didn’t like mushrooms.  Her reply was that, “They just lay on my tongue and my teeth won’t chew ‘em.”  Obviously this made quite an impression on me because I can remember it as clearly today as I did back then.

The problem with being a mushroom lover, particularly when one of those loves are the delicious, woodsy, nutty morels, is that they have a season, and if you don’t happen to catch that season and get them fresh, then you have to wait until the following spring.  At least that’s what I always thought.  Then, one day, madly craving morels, I took a chance on a package of the dried variety, and I am ever glad that I did.  Not only did they look like the fresh ones that I know and love, once hydrated, but they tasted like them too.  No more unrequited cravings for me, now I can have morels when I want.  If you haven’t tried hydrating dried mushrooms, give them a try, and while you’re at it, make pasta!

Pasta with Morel Mushroom Cream Sauce

Recipe from Midwest Living Magazine

1-2 ounces Melissa’s dried morel mushrooms

3 cups chicken stock or broth

1/4 cup unsalted butter

1/3 cup finely chopped shallots

1 tablespoon all-purpose flour

1/2 teaspoon snipped fresh thyme

1/4 teaspoon kosher salt

1/4 teaspoon ground white pepper

1 cup whipping cream or heavy cream

1/4 cup snipped fresh Italian (flat-leaf) parsley

Hot cooked pasta

Snipped fresh Italian (flat-leaf) parsley (optional)

Directions

If using dried mushrooms, heat the 3 cups broth or water to simmering. Remove from heat. Add dried mushrooms; let mushrooms stand 20 minutes. Strain mixture through a 100% cotton cheesecloth-lined sieve, reserving 1 cup broth. Rinse mushrooms under warm running water; squeeze out excess moisture. Slice in half lengthwise any of the larger mushrooms; set aside.

For sauce: In a medium saucepan, melt 1/4 cup butter over medium heat. Add shallots. Cook and stir for 3 to 5 minutes or until shallots are tender. Sprinkle flour over shallots; stir to combine. Slowly add reserved 1 cup broth, stirring until smooth. Reduce to low heat. Cook, uncovered, for 7 minutes, stirring occasionally. Stir in thyme, 1/4 teaspoon salt, and white pepper. Slowly whisk in the whipping cream. Cook, whisking constantly, over medium heat for 7 minutes more or until the mixture thickens. Stir in reserved morels and 1/4 cup parsley. Cook and stir until heated through.

Spoon sauce over pasta. If you like, sprinkle with additional parsley. 

Makes 4 to 6 main-dish servings.

This post is linked to:

On the Menu Monday

Foodie Friday