Best 2 Roasted Mushroom Base Recipes
**Roasted Mushroom Base: A Versatile Foundation for Culinary Delights**
Embark on a culinary adventure with our roasted mushroom base, a versatile foundation that unlocks a world of flavors. Crafted from the finest mushrooms, carefully roasted to perfection, this base serves as a delectable canvas for a symphony of culinary creations. Unleash your creativity and explore the diverse recipes featured within this article, ranging from hearty soups and savory pasta sauces to tantalizing dips and umami-rich marinades. With its earthy, meaty notes and umami-rich essence, the roasted mushroom base elevates each dish to new heights of flavor. Prepare to captivate your taste buds and embark on a culinary journey like no other.
ROASTED MUSHROOM BASE
At this year's Worlds of Health Flavors conference in Napa, Calif., Pam Smith, a culinary nutritionist, presented delicious recipes by the chef Clifford Pleau featuring a finely chopped roasted mushroom mix (chefs refer to it as simply "The Mix"), that she combined with beef for a delicious burger with half the meat, and with tuna for a wonderful tuna burger. Inspired, I made up a big batch of my own version of the mushroom base when I got home and had a lot of fun using it all week in adaptations of classic meat or fish dishes with the animal protein cut by half or more and replaced with the mushroom base. I recommend using pre-sliced mushrooms for this - then the mix goes very quickly. It is very easy to make and keeps well for several days in the refrigerator.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables
Time 45m
Yield 1 1/4 pounds or about 3 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
- In a large bowl, toss mushrooms with oil, salt and pepper. Spread in an even layer on baking sheets and bake in the middle and lower racks of the oven for 20 minutes, stirring every 5 minutes and switching pans top to bottom halfway through. The mushrooms should be tender and dry when done. Remove from heat and allow to cool.
- Grind in a grinder or pulse in a food processor fitted with steel blade until broken down into small pieces resembling ground meat. What works best in my food processor is to pulse about 10 times, scrape down the sides of the bowl and then pulse another five to 10 times. Taste and adjust seasoning.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 4 grams
SAMUEL'S ROASTED MUSHROOM BASE
This is the mushroom base that Scott Samuel, a chef instructor at the Culinary Institute of America in Napa, Calif., uses in conjunction with beef in his burgers. I have cut the amount of olive oil to 1/4 cup from 1/2. Some of America's biggest food service companies are committed to increasing vegetable consumption, but they don't want to lose their meat-loving customers, so they are figuring out ways to create dishes with less meat that are still appealing. You may face this challenge in your own family; you want everybody to cut down on meat consumption, but they love their burgers. Mr. Samuel has developed a savory roasted mushroom base that he mixes with hamburger meat for a delicious burger. It looked, smelled, acted and tasted like a burger (well, a very vegetal burger), and it had the added quality of being very moist. Everybody gave it high marks in a taste test, and I made a mental note to make the base at home and use it in burgers, meatballs and more.
Provided by Martha Rose Shulman
Categories easy
Time 30m
Yield 1 1/4 pounds (about 3 cups)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Line 2 baking sheets with parchment.
- In a large bowl mix together the olive oil, mushrooms, salt and pepper. Spread in an even layer on the baking sheets.
- Bake 1 sheet at a time on the middle rack of the preheated oven for 15 to 20 minutes, stirring every 5 minutes, until the mushrooms are tender. They will reduce considerably in volume. Remove from the heat and allow to cool. Process in a food processor fitted with the steel blade until chopped fine but still retaining some texture. Taste and adjust seasonings. Mix in mushroom powder if desired.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 559 milligrams, Sugar 4 grams
Tips:
- Choose the right mushrooms: Use a variety of mushrooms for a more complex flavor. Some good options include cremini, shiitake, oyster, and portobello mushrooms.
- Roast the mushrooms at a high temperature: This will help to caramelize the mushrooms and bring out their natural sweetness.
- Use a variety of seasonings: Garlic, thyme, rosemary, and paprika are all good options. You can also add a splash of white wine or soy sauce for extra flavor.
- Don't crowd the mushrooms in the pan: This will prevent them from roasting evenly.
- Roast the mushrooms until they are tender and slightly browned: This will take about 15-20 minutes.
- Use roasted mushrooms in a variety of dishes: They can be added to soups, stews, pasta dishes, and salads. You can also use them as a topping for pizzas and burgers.
Conclusion:
Roasted mushrooms are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and vitamins. Roasting mushrooms is a simple and easy way to prepare them, and it brings out their natural sweetness and flavor.
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