Recipes

Mediterranean Mushrooms and Vegetables  

Ingredients

  • Dried Blue Oyster Mushrooms – 2 oz
  • Water, hot – 6 cups
  • Olive oil or clarified butter – 2 cups
  • Onions – 6 oz
  • Red peppers – 6 oz
  • Orange pepper – 6 oz
  • Yellow pepper – 6 oz
  • Zucchini – 6 oz
  • Summer Squash – 6 oz
  • Garlic, minced – 4 tbsp
  • Salt – 1 tbsp
  • Black pepper – ½ tsp
  • Madeira wine – ½ cup
  • Crushed tomato – ½ cup
  • Fresh basil, chopped – to taste
  • Parmesan/Romano cheese (optional)

Instructions

Rehydrate Your Mushrooms

  1. Put dried mushrooms in a bowl.
  2. Pour hot water over the top, enough to cover. Push down with a spoon.
  3. Let rehydrate until tender, approximately 15–20 minutes.
  4. Remove mushrooms from liquid and set broth aside.
  5. Rough chop the mushrooms.

Build Flavor

  1. Pour oil into a saucepan and heat.
  2. Add mushrooms, onions, peppers, zucchini, squash, garlic, salt, and pepper.
  3. Stir-fry or sauté to caramelize the vegetables.

Integrate Ingredients

  1. Add Madeira wine to deglaze the pan.
  2. Add ½ cup of reserved mushroom broth.
  3. Sauté 3–5 minutes until squash is tender.

Finish & Adjust

  1. Mix in chopped basil right at the end for full flavor.
  2. Taste and adjust salt and pepper if needed.
  3. Serve hot with grated Parmesan or Romano cheese if desired.

Serve