Crimini and Chanterelle
Wild Rice Linguine
Mushrooms can make some people a little apprehensive when it comes to eating them, but for those who like them, you will most definitely enjoy this simple, yet elegant wild mushroom and wild rice linguine.
Right now at the grocery store there is a wonderful assortment of wild mushrooms – some I have never heard of like bluefoot mushrooms, with blue stems or lobster mushrooms that apparently taste like lobster. They also had one of my favourites, fresh porcini. While we were honeymooning in Florence, I fell in love with Italian porcini pasta. I had it in broth, oils or creams—all were to-die-for. Unfortunately wild, fresh porcini mushrooms are very expensive at the store, so I opted for wild crimini and chanterelle, which I equally love. Lightly sautéed meaty mushrooms, together with onions and garlic tossed with the tastiest wild rice linguine (more to come on this exquisite, superior pasta very soon) and extra-virgin olive oil tasted divine. This dish is rich in nutrients, protein and fiber.
I have wrote down a general recipe, but feel free to use any wild mushrooms you have access to and adjust the amount of garlic and EVO to taste. You really can’t go wrong with this dish.
Wild Rice Linguine
Mushrooms can make some people a little apprehensive when it comes to eating them, but for those who like them, you will most definitely enjoy this simple, yet elegant wild mushroom and wild rice linguine.
Right now at the grocery store there is a wonderful assortment of wild mushrooms – some I have never heard of like bluefoot mushrooms, with blue stems or lobster mushrooms that apparently taste like lobster. They also had one of my favourites, fresh porcini. While we were honeymooning in Florence, I fell in love with Italian porcini pasta. I had it in broth, oils or creams—all were to-die-for. Unfortunately wild, fresh porcini mushrooms are very expensive at the store, so I opted for wild crimini and chanterelle, which I equally love. Lightly sautéed meaty mushrooms, together with onions and garlic tossed with the tastiest wild rice linguine (more to come on this exquisite, superior pasta very soon) and extra-virgin olive oil tasted divine. This dish is rich in nutrients, protein and fiber.
I have wrote down a general recipe, but feel free to use any wild mushrooms you have access to and adjust the amount of garlic and EVO to taste. You really can’t go wrong with this dish.
Ingredients:
6-8 Wild Rice linguine nests
12 crimini mushrooms
6 chanterelle mushrooms
1 onion
5 garlic cloves
3 Tbsp extra-virgin olive oil (good quality)
Parmesan to top (optional)
1. Bring a large pot of water to boil, adding a generous amount of Himalayan sea salt.
2. Heat 1 Tbsp of olive oil over medium heat and sauté onions until translucent and soft. Then add the crimini mushrooms and sauté until their liquid is released and they are beginning to brown. You can pair the olive oil with a bit of water for a steam-sauté if liquid drying up.
3. You will have a beautiful base of sautéed mushrooms and onions, now add the chanterelles and garlic and cook until tender (about 5 minutes). Salt and pepper to taste at the very end (not while mushrooms are cooking as it draws out the water and takes them longer to brown). Also cook the pasta as directed.
4. Toss the mushrooms and pasta with remaining 2 Tbsp of extra-virgin olive oil. Grate some parmesan on top if you like. Serves 2-3.
Enjoy!
6-8 Wild Rice linguine nests
12 crimini mushrooms
6 chanterelle mushrooms
1 onion
5 garlic cloves
3 Tbsp extra-virgin olive oil (good quality)
Parmesan to top (optional)
1. Bring a large pot of water to boil, adding a generous amount of Himalayan sea salt.
2. Heat 1 Tbsp of olive oil over medium heat and sauté onions until translucent and soft. Then add the crimini mushrooms and sauté until their liquid is released and they are beginning to brown. You can pair the olive oil with a bit of water for a steam-sauté if liquid drying up.
3. You will have a beautiful base of sautéed mushrooms and onions, now add the chanterelles and garlic and cook until tender (about 5 minutes). Salt and pepper to taste at the very end (not while mushrooms are cooking as it draws out the water and takes them longer to brown). Also cook the pasta as directed.
4. Toss the mushrooms and pasta with remaining 2 Tbsp of extra-virgin olive oil. Grate some parmesan on top if you like. Serves 2-3.
Enjoy!
Whole Food Sneak Peak:
Mushrooms
AKA “Meat” of the Vegetable kingdom.
Fungi are plant-like organisms, but do not contain chlorophyll pigments. Since they don’t make use of the sun, they are often found in habitats that are both dark and damp. It is wise to buy mushrooms from markets or experienced foragers, as they will indeed be the edible varieties and not poisonous.
There are literally thousands of varieties, although probably only about 25 are consumed by humans, some include button, straw, shiitake, oyster, chanterelle, maitake, reishi, morels, lobster and bluefoot.
Let’s take a closer look at button mushrooms that generally look like little umbrellas. There are 3 different types of button mushrooms – white (mild, earthy flavour), crimini (more distinct and stronger flavour) and Portobello (meaty flavour and is actually an over-grown crimini mushroom).
White button mushrooms are an excellent source of many minerals, including selenium, copper, potassium, and zinc; phytochemicals; B vitamins, including thiamine, riboflavin, pantothenic acid and niacin. Not all mushrooms are equally nutritious. Crimini and Portobello mushrooms possess all of the nutritional highlights of white mushrooms, plus are a good source of B6 and B12. Most mushrooms have fairly good protein content.
For the past 30 years or more, phytochemicals found in mushrooms have been the object of anticancer research. Mushrooms contain the powerful antioxidant L-ergothioneine, which acts as a scavenger of strong free radicals (unstable molecules that cause damage to parts of your body). The presence of selenium in mushrooms enhances this antioxidants activity.
Some people are allergic or sensitive to mushrooms. People with intestinal yeast overgrowth, yeast sensitivities, or mold allergies may have cross over reactions to the fungi family.
Mushrooms are best cleaned using very little or no water. A damp cloth or paper towel is best to avoid the mushrooms tendency of soaking in water, which will result in a soggy dish.
Mushrooms are great fresh in salads, cooked in casseroles, soups, stews, stuffed or pates.
Some people are allergic or sensitive to mushrooms. People with intestinal yeast overgrowth, yeast sensitivities, or mold allergies may have cross over reactions to the fungi family.
Mushrooms are best cleaned using very little or no water. A damp cloth or paper towel is best to avoid the mushrooms tendency of soaking in water, which will result in a soggy dish.
Mushrooms are great fresh in salads, cooked in casseroles, soups, stews, stuffed or pates.
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