Mediterranean-Style Boletes
My newest Mediterranean inspired wild mushroom dish is packed with umami deliciousness. It’s also a simple, easy and cheap week night meal that can be enjoyed warm over rice as a main course, as a side dish, or eaten cold.
Southern New Hampshire was lucky enough to have substantial rainfall over a three day period, a mushroom hunter’s favorite forecast.
The woods were teeming with giant blooms of bicolored boletes, a number of edulis species and a few chaneterelles. After a few glorious hours harvesting, my bags were full.
Once home, I thinly sliced the mushrooms and added them along with some garlic to an olive oil coated pot.
After sauteeing for about 8 minutes, I combined with 2 cups of my black staining polypore stock (one of my favorites to use for its deep, earthy flavor – but you can use whatever stock you have in the cabinet).
During some light freezer cleaning, I found frozen wild maitake steaks from last year and figured, what the heck? Into the broth they went!
This recipe will work with any combination of mushrooms! All together, I used a total of 5 different fungi – bicolored, chanterelle, maitake/hen of the woods, black staining ploypore and edulis.
Recipe
Ingredients
- 1 pound of mushrooms
- 2 cups chicken stock
- 3 cloves of garlic
- 1 large can of whole tomatoes
- 1 can of marinated artichokes
- 1/2 jar of Kalamata olives
- 1 can of cannellini beans
Steps
Add thinly sliced mushrooms to an olive oil coated pot and sautee for 8 minutes on low/med heat
Add garlic, salt and pepper and cook for 30 seconds
Add 2 cups stock of your choice to the pot and bring to a simmer
After 5 minutes, add a can of whole tomatoes, marinated artichokes and Kalamata olives. Use any fresh herbs you may have in the fridge or from your garden to brighten the mix.
Increase the temperature to medium and put the top on the pot. Once the contents reduce by half (approximately 25 minutes), add in one can of drained cannellini beans for creaminess. Season to taste.
It’s a great recipe that can be easily altered based on what you have in cupboard, fridge or freezer.
