Recipes  

5 Recipes That Celebrate Isabelle’s Passion for Mushrooms

Shiitake, oyster mushrooms, enoki…these names gently resonate in the ears of Chef Isabelle Deschamps Plante, who simply adores mushrooms. It’s no wonder she includes them regularly on the menu of our three Café RICARDO restaurants. Sautéed, marinated or stuffed, the versatile fungi lend themselves to all types of preparations. Here are five mushroom recipes where creativity takes centre stage.

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1. Mushroom Toasts with Porcini Mayonnaise

For a brunch on the more savoury side, mushroom toasts hit the spot. Spread some porcini and lemon mayonnaise over toast before topping with a mixture of white mushrooms and shimeji, recognizable by their long stems and tiny caps. Deglaze the pan with the soaking water from the dried porcini, which brings an added burst of flavour to the mushrooms. All that’s missing is some roasted seasonal asparagus and eggs, all on a toasted ciabatta for a wonderfully indulgent result.

 

“What I love about mushrooms is their versatility; you can give them whatever personality you desire. They have taste, depth, many are affordable, and on top of that, they’re grown locally.”

- Isabelle

2. Creamy Miso and Mushroom Pasta

Pasta with an umami (Japanese for “savoury flavour”) kick is what you get with this mushroom, miso and Parmesan sauce. Brown a combination of oyster mushrooms, shiitake, honey mushrooms and matsutake–the latter two have firm white flesh and a slightly peppery flavour–and add shallots and garlic. Serve with a touch of balsamic vinegar, miso and cream, and they’ll reveal themselves in all their glory. It’s an incredibly simple yet palatable recipe.

3. Thai-Style Roast Chicken with Fried Enoki Mushrooms

Here’s a Sunday chicken that’s been reimagined and enhanced thanks to Asian flavours, along with a side of enoki mushrooms. This variety, with its long stem and subtle flavour, is cut into small bunches, dipped in a tempura batter and then fried until crispy. As for the chicken, it’s marinated in a blend of lemongrass, cilantro and ginger before roasting in the oven. These same ingredients are also featured in the accompanying sauce. It’s a stylish yet inviting dish.

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“When I was a child, my mother often made steak with mushrooms, but I preferred to eat only the mushrooms!”

- Isabelle

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4. Portobello Mushroom Cheeseburgers

This vegetarian burger is inspired by the one sold at the U.S. fast food chain Shake Shack, a favourite of Brigitte’s. For this burger, replace the classic meat patty with two portobello mushrooms stuffed with a cheese mixture, and then fry it. Serve the meatless patty in a brioche bun spread with a sauce made from mayonnaise and pickle juice. It’s loaded with flavour!

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5. Pickled Oyster Mushrooms

Once they’ve been marinated in cider vinegar and grapeseed oil, the baby king oyster mushrooms and grey oyster mushrooms can be stored for up to a month and used in a wide variety of recipes. They can be enjoyed as is, served with crackers on a cheese platter, or used as a topping on pizza and pasta. The mushrooms’ texture remains firm and silky even as they absorb the marinade, which highlights their delicate flavours.

The mushroom in all its forms

Mushrooms for dessert

Although many of us are used to enjoying mushrooms in savoury dishes, there is a particularly fragrant mushroom variety that can be used in panna cotta and ice cream: the maple-scented milkcap. It’s available in both dried and powdered forms, and it brings a maple butter flavour to dishes. Given its strong scent, we recommend storing it in an airtight container to keep your pantry from smelling like maple!

 

The virtuous one

In the realm of mushrooms, there’s one that grows on birch trees. With its rough and woody texture, the chaga mushroom can be consumed in chunks or as a powder, and can also be enjoyed in tea or as a substitute for coffee. Known for its antioxidant properties, it has a very earthy flavour. The water in which it is infused tastes like maple water. In fact, the brewery Brasserie Urbaine has already developed and marketed a beer called La Changa, which is crafted with the mushroom.

 

Wiped or washed?

To rinse or to wipe mushrooms? There’s no wrong answer to this question. Quickly rinsing them removes dirt, but if you want to preserve their flavour, they shouldn’t ever be soaked. A small brush is a great tool to help remove dirt. And you can gently dry them using a paper towel or clean cloth.

 

Best when cooked

Most mushrooms require quick cooking because this is when their flavour and texture are at their peak. Some mushrooms in particular, such as porcini or morels, cannot be consumed raw, so they must be cooked.

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For more of Isabelle’s recipes, follow this link: