1. When did you begin your culinary career?

I was born in Milan, so food and cooking have always been a large part of my life. When I graduated from college I went into the restaurant business with a friend of mine as the founding chef and partner at Pasta da Pulcinella, a casual fast food pasta concept. Today, I have four restaurants in the Atlanta area: Fritti (Italian pizzeria), Sotto Sotto (authentic Italian trattoria), Cuerno (Spanish tapas) and Beleza (healthy tropical small plates).

2. With a restaurant named Fritti, when did you start experimenting with frying techniques?

Frying is a basic cooking technique which every culture incorporates into their cuisine, some more than others. Good fried food really comes down to two things: batter and oil temperature – and that’s it. Once you’ve got those two things down, you’ve got the perfect fried item, but those two things can be pretty complicated to get right sometimes.

As you can imagine, I played around with various batters, but have found the sweet spot with my recipe for the Funghi Fritti. I coat a mixture of white button, crimini, portabella and shiitake mushrooms with a rice flour batter that combines the properties of a traditional Italian pastella with a Japanese tempura. Although we serve a variety of fried appetizers… fried Robiola goat cheese, fried calamari, fried pizzas, fried rice balls [arancini], the Funghi Fritti is by far our most popular appetizer.

3. What role do mushrooms play on your menu?

Mushrooms are a very important ingredient within Italian cuisine and can be part of almost any dish. But for me, I prefer to feature mushrooms as the center piece of a dish.

4. What is your favorite mushroom dish?

The Risotto al Funghi at one of my other restaurants, Sotto Sotto. It has carnaroli rice, a variety of exotic mushrooms and Reggiano cheese. Simple but delicious!

Chef Riccardo’s Funghi Fritti

• 12 pounds assorted mushrooms (such as white, crimini, portobello, shiitake)
• 4 1/2 cups water
• 1 1/2 cups white wine
• 6 cups rice flour
• 1/4 cup chopped fresh rosemary
• Truffle oil, as needed
• Canola oil, as needed
• Salt, to taste Pepper, to taste

Directions

1. Stem and cut the mushrooms into bite-sized pieces.
2. In a large bowl, add the water and wine, then slowly whisk in the rice flour until the batter is the consistency of a thick gravy.
3. Add the rosemary and season with salt and pepper to taste.
4. Add the mushrooms and toss until the mushrooms are lightly and evenly coated.
5. For each serving to order: Fry 8 ounces of the mushrooms at 350 degrees F, using a metal spoon to keep them from clumping, 3 to 4 minutes, or until the batter is crisp.
6. Drain the mushrooms on a paper towel, then drizzle very lightly with truffle oil and season with salt and pepper to taste. Serve immediately.

I’m not sure how many of you are aware of this, but we are nearing the end of April. Okay…you probably got that far on your own but did you know that April is National Grilled Cheese Month?

Now just because we spend the majority of our time with mushrooms on the mind doesn’t mean we don’t have other favorites in the food chain and grilled cheese definitely makes the list.  While the traditional grilled cheese sandwich is just cheese, butter and bread, we give the highest Mushroom Recipe of the Week commendation to Life’s Ambrosia who has give us a beautiful way to have our grilled cheese and eat it too- with mushrooms!

Hello again to my favorite fungi friends- it’s Kath from Kath Eats Real Food! Many of us are busy studying for finals this time of year and have little time to think about cooking. But you’d be surprised how much a gourmet meal will ease your stress and make you feel like life is normal again. Take just 30 minutes to put this mushroom risotto together, and you’ll feel refreshed and ready to return to the books (and a little wine on the side might help too!)

Mushrooms… butter….wine. Sounds decadent, right? But this recipe still clocks in under 500 calories, includes a plethora of delicious vegetables, and is out-of-this-world flavorful.

It’s very flexible too – use any kind of mushrooms you like (cremini are my favorite), swap out the spinach for any greens you have on hand and use sweet potato instead of squash if you like.

And if you don’t have risotto rice, just use oats! Be sure to use a quality vegetable or chicken stock for maximum flavor in the risotto and mushrooms.

Here’s a link to the inspiration recipe from Cooking Light.

• 8 oz butternut squash, cubed and baked until tender at 400*
• 1/2 cup steel cut oats (*Note* I think this actually would have been better with real arborio rice instead of the oats because the rice has more volume and heft)
• 1/3 cup white wine
• 2 tsp sage
• 1.5 cups (appx.) vegetable broth
• 10 oz cremini mushrooms, sliced
• 1 tbsp real butter
• 4 tbsp Parmesan cheese, grated
• Handful baby spinach, chopped

For my version, I baked half a large butternut squash for 40 minutes until tender in a little S+ P (I also microwaved it to give it a head start).

For the “risotto” I sauteed garlic and 1/2 a cup of steel cut oats for a few minutes and then added 1/3 a cup of wine, followed by who knows how much broth, 1/4-1/3 a cup or so at a time. I’m guessing I used about 1.5 cups of broth? I just kept adding it every time the oats dried out on the bottom of the pan until it was time to serve the veggies.

In a skillet, I sauteed the mushrooms in 1/2 a tbsp of real butter (one of the few times I think it’s really worth it because you can TASTE the butter!). Then I added the squash and spinach when the shrooms were done.

When the risotto was done, I stirred in another 1/2 tbsp real butter, 2 tsp sage and 2 tbsp parmesan.

Then I poured the risotto into bowls, topped with veggies, and sprinkled another tbsp parmesan in each bowl.

A delicious dish that proves getting to the bottom of the bowl can bring the best out in your brain!

While my colleagues de Mushroom and I are scattered from coast to coast, I’ve noticed that each of us have a profound pride in our cities’ dining scenes (bordering on competitive)- from San Francisco to the Second City and from Portland to Pennsylvania we trade fabled meals from local chefs like baseball fans share stolen bases.  Our memories of these meals seem to grow more vivid in time. In fact, my guess is that most people can still name the first time a restaurant awed them, when the last bite was a bit bittersweet (Pumpkin Soup at Pygma-Lion; Amsterdam circa 1996 for me).

I mention this because I’m one of the many many proud Chicagoans constantly seeking and finding fantastic new and new-to-me restaurants. And given that I’ve now come to relate the Internet with my more enjoyable eating experiences (thank you blogging, Yelp, LTHForum, Twitter, etc), I’m often compelled to share them….through stealthy photography.

No flash, no second takes and done in under 5 seconds… these are the rules I have set for myself when I feel compelled to capture a meal on memory card.  I don’t want to be rude, I don’t want to draw attention, I just want to have proof. I want to tell people about this wonderful meal and have the visuals to support it.  Last night was an excellent example. It’s been a busy week so my friend Molly and her boyfriend Jai asked if I would be up for a small bite and a glass of wine.  Why yes, I thought, I could be lured into that quite easily! So off we went to La Madia- a young, contemporary Italian spot in Chicago’s River North.

As soon as I saw the mushroom bruschetta listed, I set my menu aside. It was Jai’s pick as well so for a tense second or so we considered ordering two rather than sharing but, alas, an incoming swimsuit season got the better of our appetites.

The place was busy. We had our wine and then it arrived.  The bruschetta was plated approachably and the taste was familiar but fresh.  Sauteed mushrooms with fresh herbs served on Italian bread that’d be given a thin layer of goat cheese .  Straightforward and satisfying- I expected as much when it arrived because the all-too-familiar urge came over me and out came the camera.

I was done so quickly that my table-mates didn’t even realize they were being photographed. It may not be the perfect picture but it’s picture perfect when it comes to encompassing the things I love about restaurants- great food and great company.

*If YOU have a “Plate Pic” of a mushroom dish at a favorite restaurant (and can snag it under the radar!), email it to mushroomchannel@gmail.com.  I’d like to highlight some of your neighborhood favorites over the next few weeks!

Looking back at a few of our past recipes, we tend to put a lot of emphasis on beautiful meals that can be made within weekday/workday time constraints and this week’s recipe of the week from Kitchen Experiments is no different.

A few weeks ago we showed you how simply sauteeing a couple pounds of mushrooms at the beginning of the week could plus up your meals for days.  While I stand by this approach, Elaine from Kitchen Experiments just showed me how to up my game in that department and it sounded way too good not to share it with you!

Mushrooms sauteed with balsamic vinegar and shallots until they get to the rich, caramel color you see above.  I’m picturing these beauties on burgers, with linguine, folded into wontons…I could go on but I’m nowhere near lunch and starting to get hungry!

A Mushroom for All Seasons By Janine MacLachlan, Rustic Kitchen

I am a longtime mushroom lover, but I admit I used to think of them as a cold-weather food, using them in a mushroom barley risotto, or a rich mushroom ragout to go with pasta or aside roasted chicken.  They’re perfect for settling in for a long afternoon in the kitchen of the weekend farm in Michigan where I also teach cooking classes, and thus they’re a mainstay on my winter menu.

Now I’ve come to embrace mushrooms as an all-season food, and I find they marry well with springtime ingredients like asparagus and new potatoes.  White button mushrooms are cultivated, which means they’re always in season.  And since there are producers across the U.S., they don’t have to travel as far as many ingredients.

In creating my cooking class recipes, I always strive for attention-getting dishes that are easy to make but impress on the plate.  When I include mushrooms, I urge students to think of the most patient person they know, and channel that person for a few minutes.  Here’s why:  Most people feel the need to move things around in the pan, and with mushrooms you need to relax, let them rest to achieve the gorgeous golden sauté you’re looking for.  Moving them around before they brown will just get you a lackluster batch, when what you want is the oohs of delight when people see your golden brown presentation.  So relax, have a sip of wine (pinot noir goes really well with mushrooms) let those mushrooms brown completely, then turn them only once, and repeat.  When you think they’re ready to turn, give it another minute.  Five minutes or so per side does it for me.

This is a lovely simple salad, great as a starter or a side.  I like to sauté each ingredient separately to be sure each is cooked to delicious perfection, then toss everything in the pan to make sure the salad is warm and fragrant.

Warm mushroom, asparagus and new potato salad

Serves four to six

• ¼ cup olive oil, divided
• 1 pound white button mushrooms, quartered
• 1 large onion, peeled and sliced
• 1 pound asparagus, cut into 1-inch pieces
• ½ pound new red potatoes, quartered
• 2 teaspoons fresh lemon juice or wine vinegar
• 1 teaspoon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Preheat a large skillet over medium high heat.  Add 2 tablespoons olive oil, onion and mushrooms to form a single layer, working in batches if necessary (I find one pound of mushrooms requires two batches in my big sauté pan).  Season with salt and pepper, and let mushrooms cook until golden brown, about five minutes, then turn and cook the reverse side.  Transfer to a large bowl.  Sauté remaining mushrooms and transfer to the same bowl.  Add the potatoes and cook until golden brown and fork tender, then lastly repeat with asparagus, cooking until bright green and fork tender.

While vegetables cook, whisk together the remaining 2 tablespoons olive oil with lemon juice, mustard and honey in a small bowl.  Once asparagus is cooked, return mushrooms and potatoes to the skillet and stir in the vinaigrette.  Gently toss until coated.  Transfer to a serving platter or individual plates.

Benefits from mushroom’s nutritional value and how they could save the world Mushrooms to save the world? That’s what It’s a Healthy New Age is talking about. Learn about a recent study discussing the benefits of mushrooms many key nutrients.

Cooking methods – How to grill mushrooms and other vegetables It’s spring which means it’s time to break out the grill! Check out Best Cooking Food Tips for some great vegetable grilling techniques that are sure to make you look like a pro.

Fruitful knowledge Vitamin D deficiency is a hot topic in healthcare. Massage Today wants you to know that you can get vitamin D from the sun, but if you wear sunscreen the vitamin D production is reduced by 95 percent.

Quick Fix: Mushroom, spinach and fontina panini Looking to create a healthy, quick meal? San Jose Mercury News has a solution – try the “Mushroom, Spinach and Fontina Panini” for dinner!

Food for thought: Mushroom in spotlight for contest Time is running out! Mid-Columbia Tri-City Herald is encouraging you to create an original mushroom recipe. If you enter it in the Taste of Home’s “Mushrooms Every Day, Every Way” Recipe Contest and you might be $2,000 richer. Remember the deadline is May 18^th.

Unearthing the mushroom You know mushrooms are good for you, but do you know why? The Reno Gazette-Journal uncovers the multitude of health benefits and offers you some great recipes to try. Let us know what you think!

Vegetarian “cheesesteaks” We all love the traditional Philly cheesesteak sandwich, and now the Times Union has a great vegetarian option to try. Looks like some god stuff!

While sautéing mushrooms is often considered the most popular way to prepare nature’s hidden treasure, microwaving mushrooms shouldn’t be overlooked. If done properly, you can save time and calories without compromising on taste or texture. When you cook mushrooms in the microwave, they don’t need butter or oil, which is great if you’re looking to cook without adding any fat.

One of our favorite microwave mushrooms delights is the Portabella Burger. This is great for weeknights if you don’t want to hassle with the grill or just want a quick bite. Simply take a Portabella mushroom cap and add seasoning, if you’d like, for additional flavor. Our favorite is McCormick® Grill Mates® Montreal Steak Seasoning because it gives the Portabella an even meatier taste and kick. Then place the Portabella on a microwave-safe plate, cover, and cook for about 5 or 6 minutes. This will help evaporate a good portion of the water in the mushrooms without shrinking them too much. If there is any excess liquid, simply blot the mushrooms once you remove them from the microwave. The texture should be firm and fat and overfill the bun. Then, simply put the Portabella cap on a bun, garnish with your favorite burger toppings of choice. Some of our top picks include mayo, ketchup, mustard, cheese, lettuce, chili and jalapeños for a delicious burger in minutes! Plus you can feel good about indulging in this burger because not only do you replace the meat, but you cook the mushrooms without butter or oil. In the end, you should have a fat, juicy, meaty, satisfying burger, perfect for one person or for the whole family to enjoy.

For microwaving other mushrooms, such as white button mushrooms, just put eight ounces (that’s a standard smaller pack you purchase at the supermarket) of mushrooms in a microwavable bowl or plate. Again, you don’t need to add any oil or butter to cook them. Cover the mushrooms and cook on high for 2-3 minutes. You may want to stir the mushrooms in the middle.

For a hot, fast breakfast recipe, try the “Mushroom Scramble Mug.” http://mushroominfo.com/export/sites/default/press/Mushroom_Scramble_Mug.pdf . Simply microwave eggs, cheese and mushrooms in a mug, season to taste, and in just 2 minutes you’re ready to go!

We want to know, do you have any microwave favorites? Or, if you have any other microwave tricks for mushrooms, or any vegetable, we’d love to hear from you!

Executive Chef Ouita (pronounced “wheat-ah”) Michel and her husband, Chris, have owned the Holly Hill Inn, an historic 1845 homestead in Midway, Kentucky, since 2000.

Chris and Ouita met and graduated together at the Culinary Institute of America and running the inn is a “dream come true” for the culinary couple. Influenced by her mother’s eclectic cooking from the family vegetable garden and her grandmother’s traditional recipes, Ouita believes in cooking that respects both the character of ingredients as well as historic traditions. She must be doing something right, since for the second year in a row, she’s been nominated as a semi-finalist by the prestigious James Beard Foundation for 2009’s Best Chef Southeast Award (it’s like the Oscars for chefs). Maybe it’s the mushrooms?

Our favorite dish of Chef Ouita’s is her “Mushroom Sardou” – it’s an update on a classic Creole dish that switches out the traditional creamed spinach with creamed mushrooms. “The mushrooms bring a complexity and earthiness to the dish. They play off the acidity of the artichokes really well. I also use the mushroom sauce as an omelet filling,” says Ouita. Her diners love the new earthy twist on an old favorite. “

Although this dish is up against the traditional eggs Benedict on my brunch menu, it does really well. Out of 100 brunch orders, the Sardou makes up about 15 to 20,” says Ouita.

Directions

Melt butter in large saucepan and sauté shallots until translucent. Add mushrooms and cook until they have released some liquid. Add flour and blend thoroughly to make a roux. Add milk and mix well. Season with salt and pepper to taste. Add tarragon. Simmer for 5 to 10 minutes, to make a sauce. Add cheese, stir to melt, and remove from heat. (Makes about 3 cups)

Warm the artichoke bottoms in broth or water mixed with a bit of lemon juice. Season with dash of salt. Gently poach the eggs in acidulated water (add a splash of vinegar or lemon juice) until cooked to desired doneness. Toast and butter the English muffins. Gently reheat the mushroom sauce, if necessary. Plate the muffin halves, each topped with an artichoke bottom, poached egg, and about 1/3 cup sauce. Garnish with sprig of tarragon.

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