Wild Mushroom Grillades

Recipe courtesy of "The Crescent City Farmers Market" Cookbook

Serves 6 to 8

  • 2 portobello mushrooms, stemmed, cut in half and sliced (use stems for making stock)
  • 4 tablespoons olive oil
  • 3 stalks celery, chopped
  • 1 large onion, chopped
  • 1/2 tablespoon minced fresh garlic
  • 3 tablespoons flour
  • 2 cups mushroom stock
  • 2 cups vegetable stock
  • 1/2 cup red wine (optional)
  • 1 pound shiitake mushrooms, stemmed and sliced
  • 1/2 pound button mushrooms, sliced
  • 1 28-ounce can diced tomatoes
  • 1 8-ounce can tomato paste
  • 1 roasted red bell pepper, peeled, seeded and diced
  • 1 tablespoon cayenne pepper
  • 1/2 tablespoon thyme
  • salt and pepper
  • 1 package fresh spinach leaves, washed and stemmed
  • hot cooked grits or rice

Wild Mushroom Grillades

Wild Mushroom Grillades

Click image to enlarge.



Place mushroom stems in a pot with 4 cups water. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes. Remove stems and reduce liquid by half. You now have about 2 cups of mushroom stock.
Sauté portobello mushrooms in oil for 4 to 5 minutes. Using a slotted spoon, transfer mushrooms to a bowl. Add celery and onion to oil and wilt down for 4 to 5 minutes. Add garlic and cook for 1 minute. Then add flour to make a light roux. Add mushroom stock, vegetable stock, and red wine if desired; stir well to eliminate lumps. Add sautéed mushrooms, shiitake mushrooms, domestic mushrooms, tomatoes, tomato paste, roasted red bell pepper, cayenne, and thyme; stir to mix. Simmer over medium heat for 35 to 40 minutes.  Correct seasoning with salt and pepper.

Meanwhile, sautee spinach  in 1 tablespoon vegetable oil until withered; drain if necessary. Season with salt and pepper.

To serve, spoon grits or rice onto individual serving plates, top with sauteed spinach, spoon grillades atop spinach. Garnish with green onions.  

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