The Corner Chronicle
Chimacum, Washington, Saturday July 22, 2017
ShroomSquashShroomSquashShroom
October 18th, 2011 by Katy McCoy

Oct 19-25:  It’s either squashshroom week or shroomsquash week, I forget which.  Either way, this week we have stocked up on local squash (11 varieties!) and local mushrooms, all of which we’ve put on sale along with several complementary items.  This is a special time when the Olympic Peninsula shines!  We’re sharing 2 recipes: Lindsay’s “Chantrelle Wild Rice Stuffed Squash” and Tassie’s favorite recipe for “Mushroom Risotto”.  Read more for the full scoop!

Specially priced groceries this week include:

  • Eleven varieties of tasty winter squash from an assortment of local farms
  • Shitake and Oyster shrooms grown by Moonhill Mushrooms of Brinnon
  • Wild Foraged Chantrelles from a “local gal”
  • Dried mushrooms (Porcini and Shitake) from “FungusAmongUs” of Snohomish
  • Lundberg Arborio Rice (with which to make the Mushroom Risotto)
  • Boxed soup for the larder (roasted squash and condensed cream of mushroom)

And to wash it down, 3 specially priced Pinot Noir wines from Oregon:

A couple Mushroomy/Squashy Events:

  • Fungal Pigment Workshop:  On Oct 29th,  10am-2pm, Ananda Hills Farm will be putting on a workshop taught by Alissa Allen “Exploring Fungal Pigments”.  They will be dying Shetland yarn using local mushrooms.  Flyers available at the store.
  • Pumpkin Carving:  On October 30th, the last day of the Chimacum Farmers Market, we are planning a pumpkin carving contest with different categories.  Bring your carved pumpkins to our new Chimacum Corner Garden Greenhouse  before 10am on October 30th.  Everyone will be able to vote for their favorite pumpkin between 10am and 1:30pm when the winners will be announced and wooden market money prizes awarded.  Details coming soon!

And now for the recipes:

photo of ingredients for Lindsay's stuffed squashphotomontage - making Lindsay's squash dinner

Lindsay’s ROASTED CARNIVAL SQUASH WITH APPLES AND CHANTRELLE-KALE WILD RICE

Ingredients:

  • 1 Carnival squash – SpringRain Farm
  • 1 Honeycrisp apple – Eastern WA
  • 1/2 bunch Lacianato Kale, stem removed & chopped – Dharma Ridge Farm
  • Small shallot, minced – Red Dog Farm
  • 2 cloves garlic, minced – Oatsplanter Farm
  • 3 large chantrelles, chopped – locally foraged
  • 1/2 cup wild rice
  • pistachios – optional
  • butter

Instructions:

  1. Cut squash in half, seed and scoop out enough flesh to allow for stuffing
  2. Peel and seed apple, cut in half and nest each half into the squash cavity, place a pat of butter inside with the apple
  3. Cover with foil and place each squash, bottom down into a baking dish with about 1-2 inches of water, bake until tender – roughly 45 minutes to an hour, adding water as needed if it evaporates
  4. Meanwhile, cook wild rice as directed (you can use stock in lieu of water)
  5. On the stove top, saute your shallot and garlic in a little butter until softened, add in the chantrelles and kale and saute until mushrooms release their moisture and the kale is wilted.
  6. Add in the cooked wild rice and season to taste with salt and pepper
  7. When the squash is done, pull out the baked apple from inside and mix with your kale/rice mixture
  8. Add the stuffing back into the squash, plate and garnish with chopped pistachios

 

Tassie’s Favorite RISOTTO WITH MUSHROOMS – from the Rogers Gray Italian Country Cookbook (serves 6)

Ingredients:

  • 7 Tbsp olive oil
  • 1 1/2 lbs fresh local mushrooms
  • 4 oz dried porcini mushrooms, reconstituted by soaking in boiling water to cover for 20 min
  • 3 garlic cloves, peeled and sliced
  • sea salt and freshly ground pepper
  • 2 heaped Tbsp chopped fresh basil, marjoram, or flat leaf parsley
  • juice of 1 lemon
  • 1 qt chicken stock
  • 10 Tbsp butter at room temperature
  • 1 medium red onion, peeled and very finely chopped
  • 1 1/2 c risotto rice
  • 5 Tbsp extra dry white vermouth
  • 1 1/2 c Parmesan, freshly grated

Instructions:

  1. Heat 4 Tbsp of the olive oil in a large, heavy bottomed saute pan until smoking.  Add the fresh mushrooms and saute, stirring constantly for 15-20 min, or until the mushrooms have become very dark.  Remove and keep warm.
  2. Wipe clean the saute pan.  Drain the porcini mushrooms, retaining their juice, rinse, and squeeze dry.  Heat another Tbsp of olive oil in the pan and gently saute the garlic and porcini.  When the garlic begins to color, carefully pour in half the strained porcini juices and simmer until reduced to 1 Tbsp.  Add the rest of the cooked mushrooms, season with salt and pepper and stir to combine the flavors.  Add the herbs and lemon juice.  Keep warm.
  3. Heat the Chicken Stock and check for seasoning.
  4. Melt 6 Tbsp of the butter and the remaining olive oil in another large, heavy bottomed saute pan and gently saute the onion until soft, about 15-20 minutes.  Add the rice and, off the heat, stir until the rice becomes totally coated; this takes only a minute.  Return to the heat, add the remaining porcini juices and 2 ladlefuls of hot stock or just enough to cover the rice, and simmer, stirring, until the rice has absorbed all the liquid.  Continue to add more of stock as the previous addition is absorbed.  After about 15-20 minutes, nearly all of the stock will have been absorbed by the rice; each grain will have a creamy consistency, but will remain al dente.
  5. Add the remaining butter in small pieces, the mushrooms, vermouth, and Parmesan, being careful not to over stir.  Serve immediately.

 That’s all for now.  Hope to see you at the corner!