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MYCOPIA Specialty Trio in select stores now. -- Here are some recipes for our newest pack.

The eight-ounce Specialty Trio contains Forest Nameko, Velvet Pioppini and Nebrodini Bianco varieties.

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The Nebrodini Bianco mushroom was originally available to restaurants only. The Specialty Trio is the first appearance of Nebrodini Bianco in a package for the home chef.



Mushrooms with Curried Cashew Sauce

One 8 oz. MYCOPIA™ Specialty Trio Pack

One cup sliced sweet onion

2 tablespoons vegetable oil

About 1 teaspoon curry powder

1 1/2 cups vegetable stock

½ cup coconut milk

¼ cup cashew butter

Soy sauce to taste

Separate Velvet Pioppini and Forest Nameko mushrooms into single stems. Cut Nebrodini Bianco mushrooms in half lengthwise and then slice. Toss mushrooms with one tablespoon oil and spread on lightly sprayed baking sheet. Roast at 450 degrees for about ten minutes. Mushrooms may brown slightly at the edges.

Sauté onion in the other tablespoon of oil. When the onions begin to wilt, add the curry powder. How much curry powder to use will depend on your taste and the heat of the powder.  Cook three minutes longer on low heat, then add the coconut milk and cashew butter and stir to remove lumps. Add vegetable stock to thin to desired consistency and soy sauce to taste. Finally stir in mushrooms. Serve over rice. Serves four.

 

 

Miso Soup with Forest Nameko


Nameko mushrooms are traditionally used in miso soup where the natural protein gel on the cap adds body to the soup. Remember to add the miso last and do not cook the soup after adding.

Separate the Forest Nameko mushrooms. Leave small mushrooms whole. Cut larger ones in half or quarters.

3 cups dashi (traditional Japanese broth) or mild vegetable stock

6 ounces soft tofu cut in cubes

1-2 Tablespoons miso

1 Tablespoon finely sliced green onion

Bring stock to the simmer. Add mushrooms and tofu. Simmer gently for 3-4 minutes. Remove from heat. In a bowl add some hot stock to the miso to dissolve, then pour back into soup. Garnish with fresh green onion. Serves four.

Russian Kale with Velvet Pioppini and Prosciutto

 

One bunch Russian Kale (or other kale variety), chopped or torn

2 Tablespoons olive oil

2 cloves garlic, minced

4 thin slices prosciutto ham, cut in thin matchstick strips

Velvet Pioppini from Specialty Trio Pack, cut in one inch pieces

2 teaspoons lemon juice

Salt and pepper to taste

 

Cook garlic in olive oil over very low heat in a wide skillet for which you have a tight-fitting lid. Do not scorch the garlic. When it softens a little, stir in the prosciutto and mushrooms. Cook 3-4 minutes longer. Spread kale over this mixture, add a few tablespoons of water and cover with lid. Steam until kale is wilted, adding a little more water as needed. Finish with lemon juice, salt and pepper. Serves two to four.

Nebrodini and Tomato Omelet


Nebrodini Bianco from Specialty Trio Pack, sliced thinly

One large or two small garden tomatoes, about ¾ cup chopped

2 Tablespoons fresh herbs (basil, parsley or a mix)

1 Tablespoon olive oil, for filling

1 Tablespoon butter (for omelet)

Four eggs, lightly beaten

1 tablespoon water

Salt and pepper

¼ cup cheese (optional)

Sauté the sliced Nebrodini Bianco in olive oil until they soften, add tomatoes and raise heat to cook until most of the juice is driven from tomatoes. Add herbs and set aside.

Beat together eggs, water and salt and pepper. Melt butter in 8-10 inch non-stick skillet. Pour in eggs. Lift edge of omelet occasionally to let uncooked eggs run underneath. When eggs are almost set, spread mushroom mixture on one half of omelet. If using cheese, sprinkle on top now. Lower heat. Fold omelet in half, and let it continue to cook for a moment longer to warm filling and finish setting the eggs. Serves two.