Posts Tagged ‘Seafood’

Turf and Turf: White Buttons and Crimini with Mussels and Hazelnuts

Yield: 12 to 18 total servings or 2 to 3 serving portions for a table to share


4½ pounds fresh mussels, thoroughly scrubbed and de-bearded
3 cups dry vermouth
12 tablespoons lightly salted butter
1 ½ pounds white button mushrooms, ends trimmed, quickly washed and thoroughly dried
12 ounces crimini mushrooms, ends trimmed, wiped clean and thoroughly dried
6 shallots, medium sized, peeled and thinly sliced
Kosher salt to taste
¾  teaspoon red pepper flakes
3 ounces blanched hazelnuts, whole
3 or 4 lemons, juiced


For a 2 to 3 serving portion: Heat a skillet large enough to hold 12 ounces of mussels in a single layer. Add the mussels and ¼ cup vermouth. Cook for 1 minute. Add about 3 ounces of cold water. The mussels shouldn’t take long to cook, just 2 to 3 minutes. Take care to stir the mussels from time to time so they cook as evenly as possible. Use kitchen tongs to pluck the mussels from the pan as they open.

When all of the mussels are cooked, strain and reserve the liquid for the sauce. Remove the mussels from their shells. Discard the shells. Reserve the mussels in the refrigerator until 5 minutes before serving.

Using a small paring knife, quarter both kinds of mushrooms. Heat another skillet large enough to hold the mushrooms in a single layer. Heat the skillet slightly and then remove the pan from direct heat. Add 1½ teaspoons of butter, and let it melt quickly and turn a light brown color. Return the skillet to the heat and immediately add 1 sliced shallot, 4 ounces button mushrooms, and 2 ounces of crimini mushrooms. Season lightly with a pinch of red pepper flakes and salt to taste.

Add 1½ teaspoons of butter to a small skillet and add ½ ounce (1 tablespoon) of hazelnuts. Season them lightly with salt and “simmer” them over low heat until they turn light brown. Set aside to cool.

Cook the mushrooms for 2 to 3 minutes, until they start to give up liquid. Add another ¼ cup vermouth. Cook for an additional 1 minute and then drain out any cooking liquid. Combine the mushroom and the mussel liquids in a small pan and allow the 2 flavors to simmer together for 1 minute. The sauce may need a pinch of salt. The flavor should be an initial taste of sweet mussel followed by an undertone of earthiness from the mushroom. Swirl in 1½ teaspoons of butter and a touch of lemon juice. Keep warm.

Heat the large skillet until hot, about 2 minutes. Remove from the direct heat and add 1½  teaspoons of butter. When it turns light brown, return the skillet to the burner and add the shelled mussels and mushrooms in a single layer. Cook for 1 minute without stirring

Salmon with Shiitake Relish

Yield: 24


Shiitake Relish
12 ounces shiitake mushroom caps, wiped clean
Olive oil
2 tablespoons minced shallot
2 tablespoons minced garlic
1/2 teaspoon chopped flat leaf parsley
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 pounds Aleutian King Salmon
Olive oil, for brushing
Rub with Love Salmon Rub
Lemon wedges


To make Shiitake Relish: Preheat a grill to medium-high heat. In a bowl, toss mushroom caps with oil and dash of salt and pepper. Grill caps on both sides, over direct heat, until cooked through, about 5 minutes total cooking time. (Unless your mushroom caps are large, you may want to set a rack over your grill so you don’t have any mushrooms falling through the grates.) Remove mushrooms from grill and thinly slice. Heat oil in sauté pan on medium heat. Add shallot and garlic, stir 2 to 3 minutes until soft and aromatic. Set aside to cool. In a bowl, combine mushrooms, shallot-garlic mixture, herbs, vinegar, and lemon juice. Season the relish to taste with salt and pepper and set aside at room temperature.

Lightly brush the salmon with oil, coat on both sides with Salmon Rub, and grill until done to your liking. Serve each portion of salmon topped with shiitake relish. Garnish with lemon wedges.

*Note: To make dish without grill: Toss mushrooms with oil, salt, and pepper, then spread them on a baking sheet. Roast mixture in a 450°F oven for 20 minutes, then finish making the shiitake relish according to the recipe. Also, instead of grilling, coat the salmon with Rub with Love spice rub and roast it in the oven.

Provencal Poached Salmon Dinner with Mushrooms

Mushrooms, tomatoes and herbes de Provence add flavor to the poaching sauce for salmon fillets.

Yield: 4 servings

Preparation Time: 15 minutes

Cooking Time: 15 minutes


1 tbsp olive oil
5 cups mixed mushrooms (crimini, white, shiitake), thickly sliced
½ cup chopped onion
½ cup dry white wine or chicken
2 medium tomatoes, chopped
¼ tsp each salt and pepper
1½ tsp herbes de Provence*
4 salmon fillets (5 oz each)
2 cups mashed potatoes (see below)
Chopped parsley or pea sprouts (optional)


In large 12-inch (30 cm) non-stick skillet, heat oil over medium heat. Sauté mushrooms and onions for 3-5 minutes or until just starting to brown.  Add broth, tomatoes, salt,  pepper and ½ tsp (2 mL) herbes de Provence; bring to boil. Arrange salmon in single layer on top; sprinkle remaining 1 tsp ( 5 mL) herbes de Provence evenly on salmon. Reduce heat to low, cover and simmer over for 10 minutes or until fish flakes readily with a fork. Spoon mashed potatoes onto dinner plates; flattening slightly. Top with salmon and spoon mushroom sauce over all.  Sprinkle with chopped parsley or pea sprouts if desired.

Tip: Herbes de Provence is a mixture of rosemary, marjoram, thyme, savory, and basil. If desired, substitute ½ tsp each crumbled dried thyme and dried rosemary leaves for herbes de Provence.

Mashed Potatoes: Peel and quarter 4-5 medium Yukon Gold potatoes (1½ lbs). Place in 1½ qt. microwave bowl with about ¼ cup water.  Cover and microwave on high, about 10 minutes, stirring once, or until tender. Drain. Mash potatoes with ¼ cup light sour cream; mix well. Season to taste with salt and pepper.


Per serving: Calories: 550; Total Fat: 22g; Saturated Fat: 4g; Cholesterol: 90mg; Sodium: 240mg; Protein: 38g; Total Carbohydrate: 45g; Dietary Fiber: 4g

Caribbean Shrimp and Mushroom Packets

Yield: 4


1 pound (about 5 cups) white button mushrooms, sliced
1/2 cup couscous (uncooked)
1 cup thinly sliced onion
1 cup sweet red bell pepper, chopped
1 pound extra-large shrimp, peeled and deveined
1/4 cup dry white wine
4 tablespoons (1/2 stick) butter
2 teaspoons Caribbean or Jamaican jerk seasoning blend*
1 teaspoon finely minced garlic
3/4 teaspoon salt
2 ears of corn, husked and halved


Preheat outdoor grill or oven to 425 ° F. On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each piece of foil arrange a generous 1/2 cup mushrooms, overlapping slightly; sprinkle with 2 tablespoons couscous. Top each with onion, red bell pepper, shrimp and wine, dividing evenly. Dot each with 1 tablespoon butter; sprinkle with 1/2 teaspoon jerk seasoning blend and 1/4 teaspoon garlic. Sprinkle an equal amount of salt over each portion.

Arrange remaining mushrooms over shrimp, overlapping slightly; place 1/2 an ear of corn on the side. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on outdoor grill or in oven, about 5 inches from heat. Cook until shrimp are done (on the grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Place in individual shallow serving bowls; carefully unfold foil; serve.

* Jerk seasoning is available in most supermarket spice sections. If unavailable, substitute 1 teaspoon sugar and 1/4 teaspoon each time, allspice and ground red pepper.

Hoisin-Flavored Mushrooms and Shrimp

Yield: 4


2 tablespoons vegetable oil
1 pound white button mushrooms, sliced (about 5 cups)
1 tablespoon minced fresh ginger
1  teaspoon minced garlic
1-1/3 cups orzo uncooked
2 cans (13-3/4 ounces each) ready-to-serve chicken broth
1/4 cup hoisin sauce
Pinch ground red pepper
12 ounces cleaned deveined cooked shrimp
1/2 cup green onions (scallions) cut in 1-inch pieces


In a large saucepan heat oil until hot; add mushrooms, ginger and garlic. Cook until mushrooms release their liquid, about 5 minutes. Stir in pasta, chicken broth, hoisin sauce and red pepper; bring to a boil. Simmer covered, stirring occasionally, until orzo is firm-tender and some liquid remains, about 10 minutes. Stir in shrimp and green onions; cook until shrimp are heated through, 1 to 2 minutes.

Mushroom, Edamame and Salmon Penne

Yield: 6

Preparation Time: 10 minutes

Cooking Time: 10 minutes


4 cups uncooked Barilla Plus penne
2.5 tablespoons olive oil, divided
1 pound mushrooms, sliced
1 large onion, diced
1 16-ounce bag frozen shelled edamame (fresh soybeans)
4 sundried tomatoes
1/4 cup all-purpose flour
3/4 teaspoon salt
3/4 cup white wine
1 1/4 cups vegetable broth
1 pound skinless salmon fillets, pan-seared and cut into 6 strips


Bring a large saucepan of water to boil and prepare pasta according to package directions.

Heat one and 1/2 tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about five minutes more, until other side is same color. Add edamame and stir. Add tomato and sprinkle with flour and salt; stir for three to four minutes to slightly cook the flour. Pour in wine and broth, and then stir to integrate flour into the liquid. Cook until sauce thickens, about five to 10 minutes.

In a separate skilled, cook salmon in remaining olive oil, for about three minutes on each side.

Add cooked pasta to other ingredients and gently stir to combine. Cook until thoroughly warm and top with salmon strips to serve.


Calories 570
Fat 17g (17% Daily Value)
Saturated fat 2g (9% Daily Value)
Cholesterol 55mg (18% Daily Value)
Sodium 620mg (26% Daily Value)
Dietary fiber 9g (35% Daily Value)
Protein 40g
Vitamin D 55% Daily Value
Iron 35% Daily Value
Vitamin C 15% Daily Value
Vitamin A 10% Daily Value
Calcium 8% Daily Value

Polenta Encrusted Scallops with Roasted Mushrooms

Yield: 24 portions


Golden Tomato Water
6 large gold tomatoes (about 3 pounds), chopped
3 cups chicken stock
3 heads garlic, split (skin on)
3/4 cup white wine
3 lemons, juiced (about 1/2 cup)
12 peppercorns
6 bay leaves

Polenta Crust
1 cup yellow cornmeal
1/2 cup (2 ounces) grated Parmesan
1 bunch fresh lemon thyme leaves (about 1/3 cup)
1 1/2 teaspoons sea salt
1 teaspoon cracked black pepper
1/2 teaspoon crushed red pepper flakes

12 cups (about 1 1/2 pounds) stemmed shiitake mushrooms
12 cups (about 1 1/2 pounds) stemmed oyster mushrooms
3 cups olive oil
72 (U 10) dry scallops, side muscles removed
24 sprigs fresh lemon thyme


In large pot, combine all the ingredients for the tomato water and bring to a simmer over low heat. Allow to reduce by 1/3, until tomatoes are completely soft and broken down. Strain through fine sieve or cheesecloth and reserve the liquid. Keep warm. (Makes about 6 cups)

For the Crust: Combine all the ingredients in the bowl of a food processor and pulse until combined.

For each serving, to order: In a small skillet, heat 1 1/2 teaspoons of oil and toss 1 cup of mixed mushrooms briefly to coat with oil, adding salt and pepper to taste. Place in a 400-degree oven for 3 to 5 minutes, or until the mushrooms become crispy on the edges. Remove from the oven and set aside.

Rinse and pat dry 3 scallops and press each one into the polenta mixture on both sides. In a nonstick saute pan, heat 1 1/2 teaspoons oil over medium-high heat. Add the scallops and sear until golden brown on each side. Plate the scallops in a shallow bowl, distanced equally apart. In the center of each bowl, pile the crispy mushrooms. Ladle 2 ounces of tomato water into each bowl around the scallops and garnish with a sprig of lemon thyme.

This is a very thin sauce and is best if served in a bowl.

Mushroom and Smoked Salmon Frittata

This easy to make frittata filled with hearty mushrooms and smoked salmon bursts with delicious flavor.

Yield: 6 or 12 as an appetizer

Serving Size: 1/6th of frittata

Preparation Time: 15 minutes

Cooking Time: 5 minutes


1 tablespoon light butter
8 ounces white button or crimini mushrooms, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs
6 large egg whites
1/3 cup green onions, thinly sliced
12 ounces smoked salmon, chopped*
2 tablespoons grated parmesan cheese


Heat oven to broil with top rack about 4” from broiler.

Heat a 10” nonstick, oven-proof skillet over medium high heat. Melt butter until foamy. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Season with salt and pepper. Flip and cook about 5 minutes more, until other side is same color. Reduce heat to medium low.

In a large bowl, whisk eggs until frothy and add onions. Pour over mushroom mixture and stir once or twice to combine, gently lifting set eggs from bottom of the pan, letting the loose mixture set on the bottom. Add smoked salmon. Cover and continue to cook, without stirring, for 5 minutes, until eggs are set. Sprinkle with cheese and place pan under broiler until cheese melts, about 2 minutes.

Remove pan from oven, place a plate over the pan. Quickly turn the frittata onto the plate. Cut into wedges and serve.

Hint: to save money, purchase “lox trimmings” which are available at most major grocery stores. This recipe also works well as a mushroom only frittata. Substitute 3/4 cup shredded swiss or herbed cream cheese for the smoked salmon.


Nutrition Facts: Calories: 280; Total Fat: 11g; Saturated Fat: 3.5g; Cholesterol: 195mg; Sodium: 260mg; Protein: 43g; Total Carbohydrate: 2g; Dietary Fiber: 1g