The Fungal Saute Recipes

THAT OL' CAP MAGIC

Steps:

• Heat oven to 350 degrees F.
• In a large bowl, toss the mushroom caps with enough olive oil to coat the caps. Add the rosemary, thyme, and garlic and combine thoroughly.
• Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes, or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance.
• Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the tops have browned.

SAUTEED FENNEL

Steps:

• Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.

SPOOKY EDIBLE EYES

Steps:

• Combine one package of gelatin with the milk and bloom for five minutes.
• In a small saucepan, combine half a cup of water with the sugar and coconut extract and bring to a boil. Combine with the gelatin mixture and stir until all solids dissolve. Lubricate molds with oil and pour in gelatin mixture. Refrigerate for one hour. Gently tap and shake to unmold.
• For the iris, combine remaining gelatin with 1/4 cup of water and bloom for five minutes. In a small saucepan, bring the remaining water to a boil. Remove and gently stir into gelatin mixture until solids dissolve. Create the colors of your choice using the food coloring kit. Using an eyedropper, fill the indentation of the eyeballs with the colored gelatin. It will set within moments of contact with the cold gelatin.
• In a small ramekin, mix one drop of each color to create black for the pupil. Dip a toothpick into the black and paint the center of the iris. To achieve bloodshot eyes, use red food coloring and brush with a cotton swab around the base of each eyeball.

SAUTE OF BEEF WITH MUSHROOMS IN MADIERA WINE SAUCE

Steps:

• Dredge the beef in the flour and season with salt and pepper to taste. In a skillet set over moderately high heat, heat the oil until it is hot. Add the meat and toss it until it is no longer pink. Transfer to a plate. Add the butter to the pan and heat it until melted. Add the shallot and cook, stirring, 1 minute. Add the mushrooms, garlic and salt and pepper to taste and cook, stirring, for 5 to 7 minutes, or until lightly golden. Add the Madeira and reduce by half. Add the broth and tomato paste and bring back to the boil. Return the meat to the pan and simmer until heated through. Transfer the noodles to a serving plate, top with the beef and garnish with the chives.